Recipes
Australian native produce is diverse, beautiful and oh-so-delicious!
Click on the different recipes below to get started using our range.
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Lemon Anise Popcorn
Lemon Anise popcorn Popcorn is good any time. It's even better with native flavours. And it's AMAZING with Lemon Anise Salt. The trick is to grind the infused salt finely, rather than keeping the coarse flakes.Note that I tried this with Native Peppersalt. I...
Peppersalt Puff
Peppersalt puff An incredibly quick and easy way to create savoury mouthfuls. Eat on their own, serve with a cheese platter, or use as the base for finger food toppings. Puff pastry (Buy this premade; generally found in the freezer section of your supermarket or...
Olive oil crackerbark
Olive oil crackerbark A very flexible recipe that changes depending on the flavours you add to it. Vary quantities of salts, herbs, and spices to suit your tastebuds. Bake as large sheets for "bark", or cut into cracker sizes for easier use and storage. 3 ½...
Lemon Aspen and tonic sorbet
Lemon aspen and tonic sorbet A highly aromatic, lemony, sharp and tart sorbet. Ideal for ice-cubes in a summer drink. Lemon aspen fruit (fresh or frozen)Lemon myrtle sugar syrup - lightTonic water Weigh the lemon aspen. Measure out one millilitre of sugar syrup for...
Lemon Myrtle sugar syrup
Lemon myrtle sugar syrup - light An aromatic light or heavy sugar syrup for sorbets, cocktails, etc. 1 cup caster sugar2 cups water2 whole lemon myrtle leaves (fresh or dried. Other leaves can be used as well. ) Combine ingredients in a saucepan and heat on...
Baby meringues
Baby meringues Bite-sized meringues flavoured with your preferred native flavour Hand whisk, or food processor with whisking attachmentPiping bag with a smallish nozzle attachment. 4 free-range egg whites (Duck egg whites are excellent for this, if you can get them.)2...
Pepperberry bread rolls
Pepperberry bread rolls Warm, purplish bread rolls with a fruity, peppery tang. 500 g flour (white is best to show off the colour)15 g dried yeast or 30g fresh yeast½ tbsp olive oil1 tsp salt30 g ground Mountain Pepperberry300 ml blood heat water (plus extra for...
Lemon anise zucchini
Lemon anise zucchini A delicious way to use up the zucchini glut! A recipe from one of our customers; thanks, Delice! ZucchiniLemon Anise SaltDried chilliWhite wine vinegarAniseed myrtle (to taste) Slice zucchinis and fry until golden on each side (I find it best not...
Warrigal Green omelette
Warrigal Green Omelette Warrigals, eggs and cheese just go together. This recipe can make either an omelette or frittata, depending how it’s made. Satisfying at any time of day. Takes much less time to make than you might think. 100 g warrigal greens (about 8 large...
Wattleseed bread rolls
Wattleseed bread rolls Warm, nutty bread rolls with a superb soft crumb. Delicious just with butter, or with your favourite contents. Amazing with Vegemite. 500 g strong white/baker's flour15 g dried yeast (Or 30g fresh yeast)½ tbsp olive oil1 tsp salt30 g ground...
Bent Shed choccie crackles
Bent Shed Choccie Crackles® A retro family favourite, with some very modern flavours. Pepperberry adds a fruity kick, while wattleseed adds crunch and nuttiness. 4 cups Kellogg's® Rice Bubbles®1 cup icing sugar1 cup desiccated coconut250 g copha®* (chopped)3 tbsp...
Wattleseed sorbet with peach and nectarine
Wattleseed sorbet with peach and nectarine A fruity sorbet with a tang of wattleseed nuttiness. 700 ml heavy wattle sugar syrup500 g peach and/or nectarine halves (blended smooth. (Ideally blended from frozen))juice of at least one lemon or lime. Wattle sugar...
Anzac bikkies with Wattleseed
Anzac bikkies with Wattleseed Wattleseeds have been adding their warm, nutty crunch to ANZAC biscuits for many years now. Here's how to make your own. 1 1/2 cups rolled oats1 cup plain flour1/2 cup white sugar2 tblspns ground Wattleseed1/2 cup desiccated...
Lemonberry or Wattle bikkie
Lemonberry or Wattle bikkie A basic sugar biscuit (or cookie) recipe with native Australian flavours. 125 g butter (softened)100 g Lemonberry Sugar OR Wattle Sugar1 large egg ((at room temperature))2 cups 340g plain flour ((using some wholemeal flour makes a firmer...
Wattleseed coffee (Caysha)
Wattleseed coffee (Caysha) How to make a delicious hot drink from wattleseed. Roasted and ground wattleseed (Use the amount of wattleseed as you would coffee.)Coffee ((optional))Plain cocoa ((optional)) Caysha straight-upAdd the wattleseed to your coffee plunger,...
Warrigal Greens bread or rolls
Warrigal greens bread or rolls A distinctly green, slightly sweet, moreish bread. 500 g strong white bread flour60 g Warrigal Greens on the stem (seed cases removed)10 g fresh yeast (or 5g dried yeast)½ tsp saltWarm water to make up 300ml of liquid when mixed with the...
Lemonberry Meringues
Lemonberry meringues Bite-sized meringues flavoured with lemon myrtle and forestberry herb. Hand whisk, or food processor with whisking attachmentPiping bag with a smallish nozzle attachment. 4 free-range egg whites (Duck egg whites are excellent for this, if you can...
Mountain Pepper Tofu
Mountain Pepper Tofu A delicious spicy dish. Tofu800 g firm tofu* (Try to find quite a firm, relatively dry non-silken tofu. Softer tofus tend to fall apart.)vegetable oil for fryingcornflour to dust the tofuSauces150 g butter12 small shallots (350g in total, thinly...
Oz El Hanout bikkies
Oz El Hanout bikkies Satisfying spicy, almost gingernutty, biscuits. Fabulous for dunking in tea and coffee. Amazing with mulled wine or cider in winter. Food processor with beater hookRolling PinBiscuit cutter OR sharp knifeAirtight wrap for resting in fridgeBaking...
Spiced sticky buns
Spiced sticky buns A warm, spicy mouthful with an Australian native twist. Glaze for a spiced bun at any time of year; add a cross for hot cross buns. Food processor with dough hookSmall saucepanBowl for doughBaking tray dusted with flourSharp knifeOven preheated to...