Recipes

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 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 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 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...