Create a delicious Wild Rosella Cheesecake with our simple step-by-step instructions.

View Recipe »

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 150 g snow peas, trimmed and finely shredded
» 2 pink grapefruit segments drained of excess juice
» 4 skinless salmon fillets (approx 150g each)
» Outback Spirit Lemon Myrtle Dressing
» Outback Spirit Salt & Pepperberry to taste

Preparation:

1. Marinate the salmon for 10 minutes in enough Outback Spirit Lemon Myrtle Dressing to just coat each side.

2. Cook the asparagus and snow peas until a bright green and retaining their crispness. Drain and refresh in cold water. Drain well.

3. Combine the asparagus, snow peas and grapefruit in a large bowl.

4. Remove the salmon from the Lemon Myrtle Dressing marinade and drain excess liquid.

5. Heat a non stick pan (or a pan very lightly sprayed with oil) and cook the salmon approx 2-3 minutes each side until medium or cook to your liking.

6. Place the cooked salmon on serving plates and divide the asparagus and grapefruit salad evenly over the top of each salmon portion.

7. Drizzle a liitle Lemon Myrtle dressing over the salad, season to taste wit the Outback Spirit Salt & Pepperberry and serve.

Ingredients:

» 2 bunches of asparagus, woody ends trimmed and halved lengthways
» Olive oil spray
» 500g fresh peas (or frozen may be used of course)
» ½ red capsicum deseeded, inner pith trimmed and finely diced
» ½ red onion , finely diced
» ½ cup fresh mint leaves , torn
» Outback Spirit Salt & Pepperberry
» ½ cup (or to taste) Outback Spirit Wild Lime Dressing

Preparation:

1. Preheat a char grill pan or BBQ grill on high. Spray the asparagus with olive oil and cook for 3-4 minutes, turning to avoid burning. Asparagus should be briht green and tender crisp. Transfer to  a bowl.

2. Cook the peas until tender and refresh under running cold water. Add to the asparagus.

3. Add the capsicum , onion and mint.

4. Season with the Outback Spirit Salt & Pepperberry and toss to combine.

5. Arrange on a serving platter and drizzle liberally with the Outback Spirit Wild Lime Dressing and serve.

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 4 chicken breast, skin off
» OS Lemon Myrtle Honey and Mustard Seasoning
» 2 crisp red apples
» ½ lemon juice
» 8 spears cooked asparagus
» ½ cup sugar snap or snow peas
» ½ cup roasted macadamias
» Rocket leaves
» ½ cup OS Lemon Myrtle Dressing
» 1 desertspoon honey

Preparation:

1. Cut each chicken breast into four pieces, lengthways and season both sides of each with the Lemon Myrtle Honey Mustard Seasoning. Place on baking paper on a baking tray and cook in a preheated moderate oven (180oC) for 15 minutes.

2. While chicken in cooking slice the apples and toss in lemon juice.

3. Lightly steam the asparagus and peas.

4. When chicken is cooked remove from oven and let cool until warm.

5. Layer the rocket, apples, asparagus , peas and chicken and drizzle with the OS Lemon Myrtle Dressing. Finish with a generous grind of Lemon Myrtle Honey Mustard Seasoning

Serves: 6

Ingredients:

» 12 chicken thigh fillets
» 1/3 cup green curry paste
» 2 tablespoons Outback Spirit Lemon Myrtle
Coconut Chilli Sauce
» 1 tablespoon canola oil
» 6  butter lettuce leaves
» 6 crusty rolls

For salad

» ½ seedless cucumber peerless, cur ubto thin julienne strips
» 1 large carrot cut into thin julienne dtrips
» 3-4 radishes cut into thin juliennes strips
» ½ capsicum cut into thin julienne strips
» Chopped coriander
» Outback Spirit Lemon Myrtle Coconut Chilli Sauce to toss through salad vegetables
» Outback Spirit Lemon Myrtle Coconut Chilli Sprinkles

Preparation:

1. Trim the chicken of any fat and sinew and cut unto 2 pieces.

2. Combine the curry paste, Lemon myrtle Coconut Chilli Sauce and oil  and whisk together to make a marinade for the chicken.

3. Marinate the chicken for at least 30 minutes and ideally for 1 hour.

4. Pan fry the chicken in a non stick frypan over a moderate heat for 5-6 minutes each side or until cooked to your liking.

5. Toss the prepared salad vegetables and coriander together with some additional Lemon Myrtle Coconut Chilli Sauce , so that the vegetables are thoroughly coated – but not swimming in sauce. Sprinkle salad generously with Lemon Myrtle Coconut Chilli Sprinkles.

6. Place a lettuce leaf on the base of each roll and top with the chicken and the vegetable salad. Serve with the top of the rolls placed half on the burger. Serve additional salad if desired.

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 2 tablespoons olive oil
» 3 teaspoons Outback Spirit Crushed Garlic Lemon Myrtle & Black Pepper
» 2 stalks of Lemongrass finely chopped
» 4 spring onions, finely sliced
» 3 cups shredded cooked chicken, skin removed
» 1 cup chopped mint
» 1 cup chopped coriander leaves
» 4 cups cooked jasmine rice
» ¼ bottle Outback Spirit Lemon Myrtle Coconut Chilli Sauce
» 1 tablespoons Fish sauce
» 1 tablespoon lime juice

Preparation:

1. Heat the oil in a wok with the Outback Spirit Crushed Garlic Lemon Myrtle & Black Pepper. Toss in the lemongrass and spring onion and cook for 3 minutes.

2. In a large bowl toss together the chicken, mint, coriander, rice and cooked lemongrass and onions and garlic.

3. Whisk together the Outback Spirit Lemon Myrtle Coconut Chilli Sauce with the fish sauce and fresh lime juice and pour over the salad, tossing again to mix thoroughly.

4. Chill and serve

Serves: 4

Ingredients:

» 800g eye fillet
» Outback Spirit Salt & Pepperberry Seasoning Salt to taste
» Olive oil
» 24 cherry tomatoes
» 1 large ripe red capsicum
» 1 teaspoon crushed garlic
» 250 gm stringless green beans
» ½  small red/salad onion finely diced
» 1 cup fresh oregano leaves chopped
» rocket leaves
» garlic croutons
» chopped black olives and anchovies for garnish as desired (optional)
» Outback Spirit Bush Tomato Balsamic Dressing

Preparation:

1. Generously season the beef with the Salt and Pepperberry Seasoning Salt. Heat olive oil and cook the meat for 2-3 minute each side for rare and 4 minutes each side for medium if preferred.

2. Place in moderate oven and cook for a further 6 minutes. Remove and let rest in a warm place for 15 minutes.

3. Blanch the beans in boiling water for 2-3 minutes and drain. Cut the red capsicum into strips or batons and quickly pan fry with the garlic.

4. Slice the onion thinly and cut tomatoes into halves.

5. Place all ingredients , except the beef, dressing and half the oregano, into a  bowl and toss reserving the garnish.

6. To serve, thinly slice the beef and add to the salad. Use just enough dressing to coat all ingredients and toss well.

7. Portion onto plates and garnish as desired with the remaining herbs, olives and anchovies.

Ingredients:

» 21/2 cups plain flour
» 3 teaspoons baking powder
» Pinch salt
» 1 egg
» 1½ cups milk
» ½ jar Outback Spirit Bush Tomato Basil Chutney
» 2 tablespoons roughly chopped pitted calamata olives
» 2 tablespoons roughly chopped marinated red capsicum
» 1 additional tablespoon Outback Spirit Bush Tomato Basil Chutney
» Chopped basil
» Outback Spirit Bush Tomato Parmesan Seasoning

Preparation:

1. Preheat oven to 200oC  (or 180oC fan forced) . Prepare a loaf tin with baker’s spray oil (or lightly grease) and line with baker’s paper.

2. In a mixing bowl, combine the sieved flour, baking powder and salt making a well in the centre.

3. Whisk together the egg, milk and the Bush Tomato Basil Chutney. Pour this into the well and stir until just combined – don’t overmix.

4. Spoon this mix into the loaf pan, making a shallow trough down the centre of the batter.

5. Fill this trough evenly with the additional tablespoon og Bush Tomato Basil Chutney. Combine the olives and the capsicum and push gently into the trough.
Generously gring the Bush Tomato Parmesan Seasoning over the entire surface of the loaf.

6. Bake for 40-45 minutes until cooked when tested with a skewer. Loosely cover with foil if the top cooks too quickly.

7. When ready, remove from oven but leave cool in the tin for at least 5 minutes before transferring to a wire rack to completely cool.

Ingredients:

» 400gm haloumi cheese, cut unto 1cm cubes
» Olive oil
» 3 teaspoons OS Mountain Pepper Roasted Garlic seasoning
» 1 onion, finely diced
» 2 cloves garlic, crushed
» 2 large rip tomatoes chopped
» 1 cup frozen or fresh peas
» 1 bottle Outback Spirit Bush Tomato Sauce
» ½ cup fresh herbs chopped (coriander,mint, basil,
Vietnamese mint etc alone or mixed)
» Penne pasta
» OS Bush Tomato Parmesan Seasoning

Preparation:

1. Bring a large pot of lightly salted water to the boil and cook pasta until al dente

2. While pasta is cooking, toss the haloumi cheese with the OS Mountain Pepper Roasted Garlic Seasoning.

3. Heat the oil in a heavy based pan and cook until haloumi is golden on all sides. Remove from pan and keep warm.

4. Return the pan to the heat and saute the onion and garlic until tender.

5. Add the chopped tomatoes and cook for 2 -3 minutes and then add the peas. And return the haloumi to the mix. Cook on a high heat for a minute so that the cheese heats through.

6. Drain the penne in a colander and add to the sauce, together with the chopped herbs and toss the pasta through the sauce.

7. Place in bowls and grind Bush Tomato Parmesan Seasoning generously over the pasta and serve with parmesan if desired.

Ingredients:

» 4 thick veal cutlets, trimmed
» 2 egg whites, lightly beaten
» 1 x Outback Spirit Bush Tomato & Parmesan Seasoning Grinder
» ½ cup rice flour

For the sauce

» 1 bottle Outback Spirit Bush Tomato Ketchup
» ½ cup roughly chopped or torn basil leaves
» Outback Spirit Salt & Pepperberry to taste

Preparation:

1. In a flat dish combine and mix the rice flour with the contents of the Outback Spirit Bush Tomato & Parmesan Grinder.

2. Dip the cutlets in the beaten egg whites and press both sides of the cutlet into the Bush Tomato & Parmesan seasoned flour.

3. Heat a non-stick frying pan and sprat very lightly with oil. Over a medium heat cook the cutlets for approx 4 minutes each side or until golden and cooked to your liking. Be careful to monitor the heat of the pan so you don’t burn the coating or over-brown it.

4. To make the sauce simply heat the Outback Spirit Bush Tomato ketchup in a small pan or in the microwave. Season with the Outback Spirit Salt and Pepperberry and add the basil leaves at the last moment, stiring through just before spooning over the veal cutlets.