Our Recipes - great everyday cooking ideas showing the many ways to use Outback Spirit products -simply scro; the list of products to the right of the images to find the product you are interested in.

This is based on a great recipe of Claudia Roden’s that we've have made many,  many times. We've found that adding some bush tomato gives the foccacia  a sublime flavour and a wonderful aroma as it cooks.  Great for lunch simply accompanied by some excellent cheese and our Outback Spirit Tomato Chutney. Serves 8   50g dried yeast A generous 1½ cups (350ml) warm water Pinch sugar 1 kg plain flour 2/3  cup (150ml) olive or macadamia oil 2/3 cup (150ml) dry white wine 400g pitted black olives chopped very coarsely 2 tablespoon wild thyme or thyme 3 tablespoons bush...

BBQ Lemon Myrtle Coconut and Chilli Lamb Fillets with Lemon Myrtle Garlic Sweet Potato Mash. If it's not possible to BBQ you can cook on a griddle pan or a heavy based frying pan. This is a lovely lean and super-easy lamb recipe. You will need to ask your local butcher for this cut of lamb.

The Anisata Goat's Cheese and Vegetable Cake can be made a day in advance of using and this allows the aromatic flavour from the anisata to infuse gently through the cake. Just warm through in the oven or microwave before serving. It's a great stand-alone dish or can accompany any meat. Any left-overs will make a delicious light lunch the next day. This is really very tasty! olive oil for pan-frying 1 large eggplant (aubergine) peeled and sliced  1 clove garlic 1 medium onion, sliced 1 large fennel bulb, sliced 6 ripe tomatoes (roma are perfect), sliced 150g Outback Tomato...

These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket  or green salad - you can dress them up or keep them very simple. 2 tablespoons mustard powder 1 tablespoon Anisata (dried and ground) 1 teaspoon freshly ground black pepper 1 teaspoon Tasmanian Pepper Salt 4-6 lamb fillets, about 100g each  (or a rack of lamb with 6 cutlets) olive oil for pam-frying Outback Tomato Chutney to serve Pre-heat the oven to 180C. Combine the mustard...