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

This is a great recipe of Claudia Roden’s that I have made many, many times. I have found that adding some Bush Tomato and Native Basil, together with the olives to her recipe makes a sublime focaccia  and the wonderful aromas wafting through your kitchen as this cooks will ensure that this bread doesn’t last long out of the oven! Great for lunch simply accompanied by some excellent cheese and our Outback Tomato Chutney.   Serves 8   1 kg plain flour 50g dried yeast a generous 1½ cups (350ml) warm water Pinch sugar 2/3  cup (150ml) olive oil 2/3...

We  love crunchy little whitebait , especially like this with the delicate anissed flavour of Anisata and the crunchy , almost tempura style coating! The secret is to fry the fish in small batches so the temperature of the oil doesn’t drop causing the whitebait to absorb too much oil.   Serves 4   500g whitebait 2 teaspoons sea salt 2 tablespoons plain four 1 ½ teaspoons cornflour 2 teaspoons ground aniseed myrtle 1 teaspoon mountain pepper Vegetable oil for deep frying Lemon wedges for serving   Lemon Aspen Mayonnaise at the side – make or buy your favourite mayonnaise...

Ha\ow can something so simple to prepare taste so fantastic! This dish is dead simple to make and deadly delicious to eat - a perfect family dinner or if you've got a crowd to cater for. We like to slice each chicken breast into about 5 pieces and place on a platter and hand our Chermoula & Honey sauce (with Lemon Myrtle!) around. We usually serve a bowl of Lemon Myrtle Infused Raib or even just a goof Greek yoghurt( although it isn't in the photograph) - its a perfect accompaniment to the dish. Great Party Food too!

Tempura is a popular street style food, eaten in Japan as a light snack or lunch - and easy to eat on the go! Everyone associates Tempura as a Japanese dish, and it is a specialty from Tokyo. The interesting thing however, is that this method o cooking actually came to Japan from Portuguese sailors who were the first Europeans to set foot in Japan. Annabelle Jackson, a food anthropologist , points out "The word ‘to cook’ in Portuguese, it’s ‘tempera’, and ‘cookery’ in Portuguese is ‘temporo’,” she explains. “And then we have a third word, ‘temporas’, which is very much...