Recipes — Anisata (pure herb)

Oven Baked Parmesan and Wild Herb Zucchini

Oven Baked Parmesan and Wild Herb Zucchini

We tasted these at a friend's dinner party and these crisp, tender zucchini wedges are just so good! They are truly addictive and one of the best ways by far to cook zucchini. It’s healthy, nutritious and completely more-ish! This recipe will make 4 serves as a side dish - but they are so good just on their own!   4 zucchini, washed, dried and quartered lengthwise  1/2 cup freshly and finely grated Parmesan 1/2 teaspoon Anisata 1/2 teaspoon Lemon Myrtle  1/2 teaspoon Mountain Pepper 1/2 teaspoon thyme  1/4 teaspoon garlic powder  Wild herb Salt and freshly ground black pepper,...

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Persian style Turkey and Rice Pilaff with Native Herbs

Persian style Turkey and Rice Pilaff with Native Herbs

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

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Anisata Goat's Cheese and Vegetable Cake

Anisata Goat's Cheese and Vegetable Cake

The Anisata Goat's Cheese and Vegetable Cake can be made a day in advance of using and this allows the aromatic flavour from the anisata to infuse gently through the cake. Just warm through in the oven or microwave before serving. It's a great stand-alone dish or can accompany any meat. Any left-overs will make a delicious light lunch the next day. This is really very tasty! olive oil for pan-frying 1 large eggplant (aubergine) peeled and sliced  1 clove garlic 1 medium onion, sliced 1 large fennel bulb, sliced 6 ripe tomatoes (roma are perfect), sliced 150g Outback Tomato...

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Outback Spirit
Anista Lamb Fillets

Anista Lamb Fillets

These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket  or green salad - you can dress them up or keep them very simple. 2 tablespoons mustard powder 1 tablespoon Anisata (dried and ground) 1 teaspoon freshly ground black pepper 1 teaspoon Tasmanian Pepper Salt 4-6 lamb fillets, about 100g each  (or a rack of lamb with 6 cutlets) olive oil for pam-frying Outback Tomato Chutney to serve Pre-heat the oven to 180C. Combine the mustard...

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