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Outback Chef is
committed to supplying quality bush food.
We believe in our
products and use them in our own everyday cooking.
We enjoy sharing these delights with others and helping to educate the world about Australia’s native cuisine.
We consider ourselves very fortunate to be surrounded by delicious food.
Outback Chef is passionate about this country and protecting the Australian environment, and at the same time promoting agricultural crops that have evolved naturally.
What is Bush food?
For over 40,000 years the Indigenous people of Australia
have lived off the land; eating well when food was plentiful and surviving on
little in times of drought. They
quickly learnt which plants provided nourishment. This food is now called Bush food or Bush
tucker…… it is Australia’s native cuisine. Today Bushfood
is modern, contemporary and
fun. It is incorporated into our favourite meals, as well as being used to
create some innovative dishes. The new tastes and ancient history of the food are making
it sought after across the globe. From coffee-flavoured Wattle seed, the desert
Quandong (our native peach), to refreshing Lemon Myrtle from the lush
rainforest… Australia has much to offer the world.
Anzac biscuits with wattleseed
With Australia Day coming up, what better way to
celebrate that with our traditional Anzac biscuits.
INGREDIENTS
1
cup (90g) rolled oats
3/4 cup (125g) plain flour
30g ground, roasted Wattle Seed 
1/2 cup (125g) sugar
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
1/2 cup (125g) melted butter or margarine
2 tablespoons boiling water
METHOD
1. Set oven at 160C
2. Mix oats, flour and sugar together
3. Mix golden syrup, wattle seed, soda and boiling water.
While frothing add
melted butter and pour into dry ingredients.
Mix thoroughly.
4. Place spoonfuls on to oven tray, allowing room for mixture to spread.
5. Bake at 160C, for 18-20 minutes
6. Allow to cool on biscuit rack
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Outback Chef sells quality bush tucker
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