Recipes — Saltbush
An indulgent potato dish made all the better with bushfoods. (Serves 10) Ingredients 1.6kg spuds peeled and washed 1/2 medium brown onion, halved and sliced fine 50gm butter 4 cloves of garlic, smashed and diced 1 teaspoon mountain pepper 1 teaspoon saltbush 1 sprig fresh rosemary (10cm long) 1 1/2 cups grated tasty cheese Pinch of salt 600ml of cream Method Preheat oven to 190°C / 170°C fan-forced Butter a baking dish to avoid the spuds sticking (I use a square dish 22cm x 22cm x 6cm). In a medium saucepan melt butter, garlic, mountain pepper, saltbush, rosemary and a...
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...
The addition of saltbush, lemon myrtle & mountain pepper brings a beautiful and fragrant bushfood addition to an Australian classic. The secret to great roast spuds is parboiling. This creates tasty, fluffy spuds that will crisp up beautifully. Prepare your fluffy spuds and allow to dry and cool before roasting.
A clear winner in the shortbread stakes. It showcases lemon myrtle & saltbush and is a tasty recipe that is a great example of how you can adapt your favourite recipes to include native bushfoods. The icing is optional, this recipe has pepperberry, but you can substitute that with lemon myrtle or saltbush.