Recipes — Peppermint Gum

Ingredients 1 x 395g tin sweetened condensed milk 1 x 600ml cream 2 x teaspoon peppermint gum 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips Little pinch of salt Method You will need a loaf tin lined with cling wrap. Chop chocolate chips roughly. In a mixing bowl add condensed milk, cream, peppermint gum, vanilla, salt and half the choc chips. Using a hand beater, whip the mixture until it forms soft peaks. Gently fold through the remaining choc chips Pour the mixture into the loaf tin. Cover with cling wrap. Place in the freezer overnight before serving. Store...

This is a fresh summer salad perfect for BBQs or a light seafood lunch. I make the labneh 3 days in advance for the flavours to fully infuse. The vinegar in this recipe is made with native raspberries. It's a tasty, easy dressing for any salad and is available from Saltbush Kitchen. Ingredients 100gm spinach & rocket leaves 500gm watermelon, deseeded and cut into 2cm squares 1/8 small red onion, finely sliced (12gm) Native raspberry vinegar 150gm peppermint gum labneh Method Wash and prepare salad leaves. Place on your serving plate. Place watermelon and onion on and through the salad....

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...

This is a fun and easy recipe, great to make with kids. It makes a delicious chocolate bark infused with native peppermint gum. Perfect for gifts at Easter and Christmas! (makes 300gms of bark) Ingredients 200gm dark chocolate buttons 100gms white chocolate buttons 1 teaspoon native peppermint gum 1 little pinch of salt Method Line a baking tray with baking paper. In a microwave safe bowl, add dark chocolate buttons, salt & peppermint gum. Microwave for 30 second intervals until melted. Stir until the chocolate is smooth. Pour chocolate onto the tray and smooth out with a spatula to 3mm...