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.

Friands are elegant little cakes to serve for morning or afternoon tea, or with fresh fruit and cream as a dessert - or just to eat anytime the fancy takes you! Wild Lime adds a delicious tart flavour to this version - a perfect balance against the richness of the butter. Fraind tins can be bought at kitchenware shops at in larger supermarkets. Makes 12 1/2 plain flour 6 egg whites pinch salt 1 1/2 cups icing sugar, plus extra to serve 1 cup almond meal 185g butter, melted 2 teaspoons(8 g which is equal to approx 70gm fresh)Wild Lime...

My goodness, this ticks all the healthy and delicious boxes for breakfast - or anytime you have the munchies! 1 cup of your favourite Muesli I cup best natural or Greek Style Yoghurt 2 teaspoons (8g) Davidson's Plum Superfruit Powder 5-6 fresh cherries, halved drizzle of Pomegranate Syrup Pomegranate arils Prepare in a bowl by placing the muesli on one side and the yoghurt on the other and smoothing out with a palette knife or the back of a spoon. Scatter the cherries and pomegranate fruit and drizzle with the Pomegranate Syrup So delicious and utterly good for you! So...

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,...

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...