Our Recipes - great everyday cooking ideas showing the many ways to use Outback Spirit products - simply scroll the list of products to the right of the images to find the products — Chilli Coconut & Lemon Myrtle Sauce

This lamb dish is super-special because it taste's simply wonderful and takes no time at all to prepare and the sweet potato mash is a perfect accompaniment. To serve 4  4 lamb fillets, ( these should be perfect little loins but if there are any sinews do you best to remove them) 2 tablespoons (15 g) Outback Spirit Lemon Myrtle Coconut & Chilli Nut Free Dukkah 4 -6 tablespoons panko breadcrumbs Olive oil spray   For sweet potato mash  1 large sweet potato, peeled 1 teaspoon Crushed Garlic 1 teaspoon Lemon Myrtle Black Pepper to taste Wild Herb Salt to...

4 Servings   700g beef chuck steak (or similar) , cut into bite sized cubes   1 teaspoon  Wild Herb Salt   2 tablespoons oil   2 tablespoons unsalted butter   ½ large white onion, thinly sliced   4 garlic cloves, crushed and finely chopped   1 tablespoon finely chopped peeled ginger (optional)   1 and1/2 bottles Chilli Coconut & Lemon Myrtle Sauce   1 (400ml) can unsweetened coconut milk or cream handful baby spinach leaves   500g waxy potatoes, peeled, cut into 2-inch pieces   500g vegetables such as pumpkin, celery, capsicum, spring onion etc (your choice)   Steamed...

This Thai inspired recipe beautifully showcases the lemon/lime and lemongrass attributes of Lemon Myrtle. Fishcakes are a firm family favourite and the perfect way to introduce more fish into your daily diet as the kids will love them! Perfect finger food too. And so easy to make with a food processor - you can whizz them up in no time. Makes 24 small fishcakes 1 kg firm white fish fillets (such as barramundi, flathead , snapper or bream) 25g unsalted butter 2 cloves garlic, crushed 1 large onion, very finely diced 1 teaspoon Mountain Pepper 1 large egg, lightly beaten ...

100g cooked thin rice noodles Chilli Coconut & Lemon Myrtle Sauce1/2 medium sweet red pepper, julienned1/2 seedless cucumber,  julienned1 small carrot, juliennedhandful beanshoots1 baby bok choy, finely chopped1 cooked chicken breast (roasted or poached) thinly slicedfresh mintfresh coriander12 rice papers (8 inches) or spring roll wrappers In a bowl, combine the prepared pepper, cucumber, carrot, beanshoots, and finely chopped bok choy.  Place the drained rice noodles in a small bowl. Cut the cooked chicken breast into slim slices and season lightly with salt and pepper if desired. Have all ingredients assembled in bowls, ready to use. Fill  with water a shallow...