Oysters with FingerlimesThis recipe is from my cookbook “The OutbackChef” New Holland Publishers This dressing makes quite a bit, store in fridge and use over a simple green salad with a sprinkling of Bush Dukkah
Roasted Garlic with PepperleafGarlic done this way is so tasty, I usually leave the garlic cloves a little chunky to add to pasta, risotto, salads or garlic bread, you can always mill finer if needed
Risotto with Warragul Greens and Anise MyrtleOptions…I also add some of my ROASTED GARLIC COOKED WITH PEPPERLEAF just before I add the seafood, a really tasty combo. This is one of my favourite ways to make risotto, I know a lot of the purists might object to putting in tasty cheese, but it’s my take on how I like it! Don’t skip the stock and just use water, the stock is such an important flavour base to this one.
Outback Bush Lamb TacosNEILL'S RECIPE, AUSSIE RADIO SHOW *The Aussie Radio Show host, Neill Bartlett was inspired to create this recipe by the range of Outback Chef Bush Rubs - in particular the Bush Tomato Rub. The Outback Chef, Jude Mayall appears on The Aussie Radio Show, talking tucker and showcasing Aussie Bush food in a modern, contemporary and fun way!
Outback Beef CurryCurry in a hurry….Outback Bush Beef Curry make at home or on the camp fire. A vegetarian option is to use your favourite vegetables plus chick peas or white beans.
Sandalwood, Ginger & Chicken BallsMost people are familiar with Sandalwood incense sticks, oils, skincare products but have never try the beautiful nuts that this tree offers. The Sandalwood tree, Santalum spicatum is a native to Australia and has been eaten as a bushtucker food by the Aboriginal people for centuries.
Coconut Beef CurryServe with rice. I've used Black Rice with this recipe, it's available from most supermarkets. It is black in colour and when cooked looks dark purple. It has a stronger nutty flavour with a smokey after-taste, really delicious.
Red Curry Cauliflower SoupI’ve received more rave reports from this soup than anything I’ve ever done. The simple flavours of the curry spices plus cauliflower makes it a winner.
Coral Trout cooked in paperbark with lemon myrtleI still remember this BBQ, it was with friends at Coolum on the Sunshine Coast, Qld. A great day and a fantastic gathering, we pretty much added whatever vegetables we wanted and piled it all into the paperbark and then onto the BBQ, after that it was drinks all round and lots of talking.
We love the produce from the Outback Chef. It’s always fresh and delivered really quickly – and tastes Amazing too. I’ve recently bought several gift hampers which have been a smash hit. Happy regular customer here
As a Chief Procurement Manager for the past 15 years, I am constantly looking for amazing new products, that not only taste fantastic but also have that “Wow” factor.
Jude from The Outback Chef is incredibly passionate about her produce, which is truly unique and delicious. It is an absolute pleasure to have The Outback Chef product range available for my clients.