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.

Atholl Brose is a lovely and very traditional Scottish cocktail. In fact according to Sean Murphey Food and Drink Writer from The Scotsman newspaper "The first official recipe for Atholl Brose was recorded in 1475, when Iain MacDonald, the Lord of the Isles was leading a rebellion against the king. The Earl of Atholl, who had been dispatched to capture the errant chieftan, discovered that MacDonald regularly used a well near where the rebels were said to be encamped.The Earl ordered his scouts to stealthily fill the well with whisky, oats and honey (perhaps Atholl himself took inspiration from Dougal's story)....

This is a wonderfully rich syrup with deep nutty/coffee flavour of wattleseed. Perfect for a delicious dessert topping, or for a wonderful cocktail with whisky or brandy base.  We've made an Athol Brose cocktail with this delicious syrup and that results in the most wonderful mix or a traditional Scottish dram with the flavour of a truly Australian origin. You can preserve oranges, apricots or any seasonal fruit in this syrop. Pour over pancakes for a deliciously decadent and different flavour! Makes 2 cups(500ml) 1cup castor sugar  3/4 cup brown sugar 1 cup water  1 tablespoon (20g) Wattleseed (roasted and...

Wasabi and Wild herb Butter is fabulous with barbecued lamb or a thick char-grilled piece of eye fillet or porterhouse. We've added 'or to taste' after the ingredients amounts suggested below, as some people will want more for a sharper, hotter flavour. 

Italian with a twist- but a delightful one! This recipe will make 1 litre of wattleseed ice-cream so you can make generously offer to make affogato for your friends and still have plenty left over for a private indulgence later ! Serves a generous 6 Wattleseed Ice-Cream Makes 1 litre  1 litre thickened cream 2 tablespoons wattleseed, roasted and ground 6 egg yolks ½ cup castor sugar 1 tablespoon honey Make a wattleseed crème anglaise by bringing half the cream and the wattleseed just barely to the boil. While the cream is heating, beat the egg yolks and the sugar...