Recipes — Native Thyme

Plan ahead for this recipe. Once stuffed, the pork is best left in the fridge for 2 days prior to cooking. This is an Australian play on a recipe by the Hairy Bikers (legends with meat!). It is a tasty way to bring bushfoods to your table. The stuffing includes quandongs (a native fruit), mountain pepper and native thyme. (Serves 16) Ingredients Meat 3kg piece of boned belly pork attached to the loin, butterflied and rind scored Sea salt 3 tablespoons olive oil Butchers string A meat thermometer Stuffing 200gm sourdough, crusts removed 1 egg 3 spring onions, finely sliced...

An earthy tasty pickling mix that features Australian native thyme. This recipe uses a delicious native thyme vinegar, available from Saltbush Kitchen. You can use many different vegetables for this recipe, my favourites are carrots & beetroot.This recipe makes quite a lot of pickles, about 750ml of pickles. They keep really well in the fridge and are great for the warmer months for all those salads and BBQs. Ingredients 250gm vegetables e.g. carrots & beetroot, sliced finely 500ml white vinegar 70gm caster sugar 25gm salt flakes 1/4 teaspoon native thyme 1/2 teaspoon saltbush 1/2 teaspoon pepperberry 1/2 teaspoon peppermint gum Method Place all ingredients...