Recipes

A recipe for people who love entertaining and serving cheese plates and party platters. These crackers (or crisp breads) are easy to make and store very well in a sealed container. This recipe uses The Good Salt (with native pepperberry), available from Saltbush Kitchen. You can also use The Campfire Salt, regular salt flakes or other spice combinations to add flavour. I like to slice mine in strips so I have long crackers, but you can do any shape you like.   Ingredients 1 pack ‘Mission’ plain wraps Olive oil spray / or olive oil The Good Salt or The...

A crowd-pleasing dip for every occasion. Ingredients 1/2 cup sour cream 1 tomato 300gm red capsicum 2 tablespoons olive oil 3/4 teaspoon salt flakes 1/2 teaspoon brown sugar 1 big clove garlic smashed and chopped (or 2 small cloves) 1 1/4 teaspoons lemon myrtle Cracked pepper (3 turns) 1/4 teaspoon pepperberry (optional) 1 tablespoon lemon juice Method Preheat oven to 200°C/ 180°C fan-forced. Cut the capsicum & tomato into 4, removing the cores and seeds. Rub oil over capsicum & tomato, sprinkle over the garlic, 1/2 teaspoon salt flakes* and the brown sugar. Roast for 35 to 45 minutes until soft...

An easy and versatile dip. This recipe uses The Beach Rub by Saltbush Kitchen, a tasty spice rub that features native Geraldton waxflower & lemon myrtle. Ingredients 1/3 cup sour cream 1 teaspoon The Beach Rub 1 teaspoon olive oil 1 teaspoon white wine vinegar   Method Mix in a bowl with a spatula. Make sure it is well combined. Leave overnight in the fridge for flavours to develop. Because this dip uses sour cream, it's always best to keep it in the fridge until you're ready to serve, this will keep it firm.

Ingredients 4 medium sized ripe bananas (mashed) ½ cup (125ml) light flavoured olive oil 3 eggs 1½ cups (265g) brown sugar 2 teaspoons vanilla extract 1½ cups (225g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon mountain pepper 1 teaspoon lemon myrtle 1 ½ teaspoon wattleseed Icing 125gm cream cheese 65g butter softened ½ tsp vanilla 1 tsp lemon myrtle   ½ tablespoon lemon juice 1 cup icing sugar Method Preheat oven to 180°C (no fan). Place the bananas in a bowl and mash with a fork. Stir through the mountain pepper, wattleseed, lemon myrtle and cinnamon. Add the oil, eggs, sugar and vanilla...