Recipes Blog

Featuring the savoury flavour of Anisata and the heat of chilli, this delish dish tis great to  add to your BBQ regulars. Perfect for vegetarian family or friends and they won't feel left out as the meat eaters will scramble for these too!

Vietnamese in style but with an added native food twist with Chilli Ginger and Wild Lime Sauce in the marinade and dressing Serves 4  2 trim lamb leg steaks  Dressing  4 teaspoons minced ginger 4 teaspoons crushed garlic 1/3 bottle Outback Spirit Chilli Ginger Wild Lime Sauce 1 tablespoon sesame oil ¼ cup fresh lime juice 4 tablespoons light soy sauce 2 tablespoons peanut oil 1 tablespoon smooth peanut butter  Salad  2 tablespoons fresh mint leaves, chopped ½ cup fresh coriander leaves, chopped 100 g Asian lettuce leaves 100g iceberg lettuce , shredded 1 cup mung bean sprouts 1 red...

Make this gorgeous sorbet when white peaches are at their ripest in late summer .  The touch of Pepperberry provides a delightfully unexpected spice note and depth to the sweetness of the peaches.  This sorbet is easy to make in an ice-cream machine.but you can make it without  Makes 1 litre  1 ½  castor sugar 20 whole pepperberries or 2 teaspoons ground Pepperberry 1 cinnamon stick  1/3 cup water Juice 1 lime 4 large ripe, white peaches   Put the sugar, Pepperberry, cinnamon stick and water in a pot and bring to the boil. Let boil for 1 minute and...

A family favourite with the delightful twist of Rivermint! This herb is perfect with rich chocolate providing  fresh mintiness but also a unique intensity of flavour that makes your taste buds sit up and sing.Suitable for kids of all ages! Makes approx. 20 standard sized cupcakes Ingredients 1 1/2 cups (375g) firmly packed brown sugar 1 2/3 cups (250g) plain flour 1 cup (100g) Dutch cocoa powder 1 1/2 tsp baking powder 1 tsp bicarb soda 2 tsp Rivermint 200ml boiling water 200g sour cream 100ml vegetable oil 4 large eggs, at room temperature Top with We’ve used a simple...