Our Recipes - great everyday cooking ideas showing the many ways to use Outback Spirit products -simply scro; the list of products to the right of the images to find the product you are interested in.

This super-easy recipe is just great on everything! It's not only healthy, but it's deliciously creamy and perfect for dolloping on your tacos, on your toast, on a baked potato or using as a dip. And when we say healthy, we mean it's suitable for diabetics, it's gluten free, lactose free and suitable for vegans and healthy for everyone! The use of Saltbush delivers the umami element instead of having to use salt. And with all native herbs the flavour develops over time so it's good to make this a few hours before you want to serve it.   2...

These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour   70g (1/2 cup) plain flour 200g (1 cup) caster sugar 90g (1 cup) desiccated coconut 4 eggs, lightly whisked 2 tsp Lemon Myrtle 125g butter, melted 500ml (2 cups) milk Poached fruit such as peaches or nectarines, or berries, or...

Do you remember when everyone was making Stuffed Capsicums?  Well Stuffed Capsicums are back! This cool, retro family dish is made extra delicious with Outback Tomato Chutney and our Tasmanian Pepper Salt. We've added some Anisata as we just love the unique savoury flavour it imparts, but this may be substituted with something like tarragon or fennel or dill.   Serves 4   2 tablespoons olive oil 1 brown onion, finely chopped 1 firm zucchini, finely chopped 2 stalks celery finely sliced, or you could use a little  fennel bulb if in season 2 medium sized tomatoes, finely diced ¼ cup...

"I am very fond of a baked cheesecake, especially when it’s filled with ricotta and topped with roasted fruits. While I know it’s tempting to eat the cheesecake as soon as it cools, it really does benefit from a good stint in the fridge before serving. Smoothing a layer of cream over the cooled cheesecake hides any cracks or bumps on top of the cake" - Julia Busuttil. Ostro by Julia Busuttil Nishimura, Published by Plum, Photography credit Armelle Habib We found this gorgeous cheesecake recipe from Julia Busuttil Nishimura and thought we'd try it. It is one of the creamiest...