Recipes — The Good Salt

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...

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....

This is a great recipe for a casual dinner or tasty snack for a festive party. The calamari are dusted with lemon myrtle and cracked pepper, giving it a unique lemon flavour. I season mine with The Good Salt, available at Saltbush Kitchen, or you can use regular salt flakes. (Serves 10 people as a starter). My favourite way to serve these are with a fingerlime mayo or fingerlime salsa, using fingerlime marmalade, available from Saltbush Kitchen. See recipes for dipping sauces.   Ingredients 1 1/2 teaspoons lemon myrtle 1 1/2 teaspoons cracked black pepper (I crack mine straight out...

A favourite in winter time. This roast lamb recipe combines familiar flavours with Australian native pepperberry. Serve with our Saltbush Roast Spuds for the perfect Sunday roast.