Recipes — Bush Rub

This recipe uses The Bush Rub, a tasty rub with smoked salt, beetroot, native kunzea and lemon myrtle. It is available from Saltbush Kitchen. This is easy to prepare and brings the flavour of Australia to your roast beef. You can use The Bush Rub on any cut of beef, for a festive occasion I use a beef fillet. I cook mine to medium rare, you can cook to what you prefer. Ingredients 1kg fillet of beef (in one piece, cut from the thick end) 2 tablespoons The Bush Rub 3 tablespoons olive oil Salt to season Method Rub the...

This marinade uses The Bush Rub by Saltbush Kitchen, a tasty, smoky spice rub that features native kunzea, lemon myrtle, beetroot & smoked salt. This marinade can be enjoyed with many veggies, my favourites are pumpkin, zucchini and eggplant. (Recipe makes 400gm, about 2 cups) Ingredients 1 small zucchini, sliced into 5mm pieces 1 cup (180gm) pumpkin, diced into 1cm pieces 4 1/2 tablespoons olive oil 1 tablespoon The Bush Rub 3 tablespoons lemon juice 1 teaspoon diced red chilli (about ¼ of a chilli) 2 tablespoons chopped fresh coriander 1/2 clove garlic, diced finely Pinch salt  Method Preheat oven...

Ingredients 1.3kg Jap pumpkin 1 tablespoon The Bush Rub 1 med onion 2 cloves garlic 1 med carrot 2 celery sticks 1 tablespoon butter 2 tablespoon oil 1/2 teaspoon salt flakes 1 cup cream 1 litre chicken stock (or veggie)   Method Preheat oven to 190c fan forced Chop pumpkin into 4cm chunks, toss in a roasting pan with 1 tablespoon of olive oil and 1/2 teaspoon salt flakes. Roast pumpkin for 30 minutes While pumpkin is roasting, finely dice onion, celery, carrot & garlic. In your soup pot, heat 1 tablespoon of olive oil and 1 tablespoon butter. Add...