Recipes

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 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...

This marinade uses The Bush Rub by Saltbush Kitchen, a tasty, smoky spice rub that features native kunzea, lemon myrtle, beetroot & smoked salt. This marinade can be enjoyed with many veggies, my favourites are pumpkin, zucchini and eggplant. (Recipe makes 400gm, about 2 cups) Ingredients 1 small zucchini, sliced into 5mm pieces 1 cup (180gm) pumpkin, diced into 1cm pieces 4 1/2 tablespoons olive oil 1 tablespoon The Bush Rub 3 tablespoons lemon juice 1 teaspoon diced red chilli (about ¼ of a chilli) 2 tablespoons chopped fresh coriander 1/2 clove garlic, diced finely Pinch salt  Method Preheat oven...

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...