Recipes

Outback Spirit
Baked Lemon Aspen Ricotta Cheesecake with Roasted Grapes and Figs

Baked Lemon Aspen Ricotta Cheesecake with Roasted Grapes and Figs

"I am very fond of a baked cheesecake, especially when it’s filled with ricotta and topped with roasted fruits. While I know it’s tempting to eat the cheesecake as soon as it cools, it really does benefit from a good stint in the fridge before serving. Smoothing a layer of cream over the cooled cheesecake hides any cracks or bumps on top of the cake" - Julia Busuttil. Ostro by Julia Busuttil Nishimura, Published by Plum, Photography credit Armelle Habib We found this gorgeous cheesecake recipe from Julia Busuttil Nishimura and thought we'd try it. It is one of the creamiest...

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Smokey and Spiced Lentils with Potato, Pumpkin and Bacon

Smokey and Spiced Lentils with Potato, Pumpkin and Bacon

A very pleasing and rustic dish that delivers deep flavours and the smoke and spice is from our Spiced Texan BBQ & Pepperleaf Rub. This is one of those dishes that really develops if left overnight and eaten the next day as the herbs and spices have time to infuse fully into the dish. It also may seem a little soupy when first made but it thickens up overnight. Such a great dish if you're expecting family or friends and want to get ahead!  Make it vegan by simply removing the bacon.   serves 6 8 cups stock (your choice)...

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Outback Spirit
Wattleseed Buttermilk Pancakes

Wattleseed Buttermilk Pancakes

Who doesn't love pancakes! If there ever was a crowd pleaser, pancakes are up there with the best. And Wattleseed Buttermilk Pancakes are even better - truly, would we lie to you? The wattleseed adds a delicious flavour and the buttermilk makes the texture so light . And you can make them any size or shape you want and add any topping you like. We've gone for caramalised banana topping !   2 cups plain flour 2 teaspoons baking powder ¼ teaspoon salt 1 tablespoon sugar, optional 2 eggs 1 ½ to 2 cups buttermilk 1 tablespoon wattleseed, added to 1 tablespoon boiling water and cooled...

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River Mint and Mustard Crusted Lamb

River Mint and Mustard Crusted Lamb

This is an extremely effective, and utterly delicious way to jazz up lamb fillets. or any lamb cut.   Serves 4   8 lamb fillets 2 teaspoon river mint, dried and ground 2 tablespoons mustard powder 1 teaspoon cracked black pepper 2 tablespoons parsley flakes Olive oil   Mix the native mint, mustard powder, black pepper and parsley flakes together on a plate.   Roll the lamb fillets in the dry herb mix to lightly coat all sides.   Heat a little oil in a frying pan and on a moderate heat gently cook the seasoned lamb fillets for about...

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