Nourish your spirit and celebrate the native foods of our country, supplied wherever possible from Indigenous Australian suppliers, growers and harvesters and supporting the work of the Outback Spirit Foundation -Cultivating Country. Provenance matters to us and we know where our ingredients come from and we know the people that grow or harvest them. Our flavours come from the tropical Top End to the vast Central Desert, from the sub-alpine highlands to the temperate coastal country. Here you will find Wild Limes, Kakadu Plums, Rivermint, Lemon Myrtle and so many more to take you on a culinary journey and to give any meal a taste of adventure! This is where our food comes from.
See what Dom from Pundi Produce is doing - Pundi Produce is one of one of our valued supply partners!
Proudly from Country to plate- from our kitchen to yours
Easy and delicious recipes using your favourite Outback Spirit products - so many simple, everyday cooking ideas - and not always how you may expect to use a product! Just go to Our Recipes and find the list of products on the right hand side of the images. Scroll down the list of our products to find the one you want, click and a range of reipes using this product will appear.
The crazy, lazy, hazy days of summer is the perfect time to make this delightful salad which is a simple...
This is simply the BEST tart you will ever eat!
This bourdaloue is a twist on the classic French tart, and a perfect example of the successful melding of traditional cuisine with highly unconventional ingredients. However this tart will delight even the most rigid traditionalist – it tastes divine, and is a visually beautiful tart.
Use frozen fruit as these will stand up to the heat of cooking better.
Best eaten at room temperature or gently warmed. This can be made well ahead of serving, even the day before.
This Italian style dish could be made with a pork cutlet or even delicious little frenched lamb cutlets. We've chosen...
The crazy, lazy, hazy days of summer is the perfect time to make this delightful salad which is a simple...
This is simply the BEST tart you will ever eat!
This bourdaloue is a twist on the classic French tart, and a perfect example of the successful melding of traditional cuisine with highly unconventional ingredients. However this tart will delight even the most rigid traditionalist – it tastes divine, and is a visually beautiful tart.
Use frozen fruit as these will stand up to the heat of cooking better.
Best eaten at room temperature or gently warmed. This can be made well ahead of serving, even the day before.
This Italian style dish could be made with a pork cutlet or even delicious little frenched lamb cutlets. We've chosen...