Recipes

Outback Spirit
Green Pea and River Mint Soup with River Mint Yoghurt

Green Pea and River Mint Soup with River Mint Yoghurt

Fresh green peas early in spring must be one of the best seasonal treats. If you can’t get just picked fresh green peas, frozen baby peas will be delicious too. This elegant soup marries the wonderful spring taste of just picked peas with the fresh, vibrant difference of River Mint and is an ideal start for a dinner party.  Serves 6-8  750 ml chicken or vegetable stock 675g fresh peas, shelled or frozen baby peas 1 teaspoon River Mint, dried and ground Salt and freshly ground black pepper 100ml cream 25gm unsalted butter 200g natural yoghurt ½ teaspoon River Mint,...

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Outback Spirit
Colombian  Wild Herb Salted Potatoes

Colombian Wild Herb Salted Potatoes

For lovers of our Wild Herb Salt - This Colombian potato dish -  "Papas Saladas" in Spanish - is for you! Imagine tiny new potatoes bursting with buttery flavour under a crisp, Wild Herby Salty, crystallized crust. Not only do they look amazing but the flavour of these salted potatoes is so good and like nothing you've had before (in the potato repertoire) that you simply cannot stop eating them. Because the potatoes lose a lot of their intrinsic moisture due to osmosis in this method, the flesh is delightfully creamy and buttery in flavour and denser in texture. If...

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Wild Herb Thai-style Chicken Meatballs

Wild Herb Thai-style Chicken Meatballs

These little meatballs are jam-packed with flavour - just right to serve with our Chilli Ginger & Wild Lime Sauce ! Makes 24 small Chicken Meatballs 500g chicken mince 2 tablespoons Wild Herb Spiced Chicken Rub 2cm piece fresh ginger, peeled and finely grated 1 Tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh coriander leaves 2 tablespoons fish sauce pinch Wild Herb Salt 1 tablespoon Lime juice Plain flour and an extra teaspoon Wild Herb Spiced Chicken Rub Oil for frying Lime wedges  and Chilli Ginger & Wild Lime Sauce, to serve   Preheat the oven to 180C Combine...

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Creamy Lemon Myrtle Coconut Rice Pudding with Davidson's Plum Fruit

Creamy Lemon Myrtle Coconut Rice Pudding with Davidson's Plum Fruit

This has got to be one of the all-time favourite comfort foods! So quick and easy to make and visually stunning. It makes a perfect dessert but can also be served for breakfast . If serving for breakfast perhaps omit the sugar when cooking the rice and add if required, when served. The extra creaminess the crème fraiche provides makes this a step-up from the usual rice pudding! This can also easily be made suitable for the vegan in your life - just swap out the milk for water and the crème fraiche for coconut yoghurt. Equally yum whatever way...

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