Our Recipes . If you are looking for some recipe ideas for our products, just search for the product on the right hand Categories list and follow the link.

Outback Spirit
Wild Lime Chilli & Ginger Drumsticks

Wild Lime Chilli & Ginger Drumsticks

These drumsticks are a bit charred, spicy, slightly funky and juicy and are a big hit in our house. We often make them for a quick and easy meal but usually we roast or BBQ  a pack of 8 and have them on hand for when we get the munchies in the afternoon - it's a healthy sack too! You can cook chicken breasts the same way (low and slow) and these are wonderful taco or burrito style and served with salads and chutney - or of course with our Chilli Ginger Wild Lime Sauce from the pan! Try to...

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Outback Spirit
Grilled Peach and Prawn Salad - Cajun Style

Grilled Peach and Prawn Salad - Cajun Style

The crazy, lazy, hazy days of summer is the perfect time to make this delightful salad which is a simple melange of white peaches (although any kind is fine) prawns, lemon, mint and our Aromatic Anisata Cajun Spiced Rub. We applied the Spiced Rub to the prawns and peaches about 30 minutes before grilling on the BBQ. You can use a grill pan or even just a frying pan, if you wish..   To serve 4   4-5 cleaned prawns per person 3 peaches (depending on size) sliced 1 Salad onion, finely diced Aromatic Anisata Cajun Spiced Rub, to taste...

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Paul Nunn
Quandong and Macadamia Bourdaloue

Quandong and Macadamia Bourdaloue

 This is simply the BEST tart you will ever eat! This bourdaloue is a twist on the classic French tart, and a perfect example of the successful melding of traditional cuisine with highly unconventional ingredients. However this tart will delight even the most rigid traditionalist – it tastes divine, and is a visually beautiful tart. Use frozen fruit as these will stand up to the heat of cooking better. Best eaten at room temperature or gently warmed. This can be made well ahead of serving, even the day before.

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Outback Spirit
Classic Veal Culet with Wild Herb Tomato Sauce

Classic Veal Culet with Wild Herb Tomato Sauce

This Italian style dish could be made with a pork cutlet or even delicious little  frenched lamb cutlets. We've chosen veal as it is so tender and is a great foil for the robust native ingredient flavours. This recipe uses rice flour so the meat and sauce components are gluten free and and use gluten free pasta if required.. To serve 4 4 thick veal (or any other ) culets, trimmed of excess fat 2 egg whites , lightly beaten 30g Classic Dukkah  1/4 cup rice flour Olive oil spray For the sauce 1 jar Outback Spirit Provenance Wild Herb...

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