Side Dishes

Please try the following recipes and enjoy the taste sensation that our range of Australian native spices create. Click here for tips and ideas.

Baked or Semi Dried Tomatoes 

Serves:
Preparation time: 10 minutes
Cooking time: 2-4 hours
Challenge: very easy

roma tomatoes
ground bush tomatoes
mountain pepper leaf
salt
oil

Halve the tomatoes, spray them with cooking oil and sprinkle them with salt, ground bush tomatoes
and mountain pepper.

Bake them for 2-4 hours depending on how moist you want them at 150°C (300°F)

Beurre Blanc

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 30 minutes
Challenge: easy

50 g chopped onion
1 dl white wine
2½ dl cream
50 g butter
1 stock cube
½-1 teaspoon lemon myrtle

Sauté the onion and add the wine. Reduce until the wine has almost gone. Add the cream lemon myrtle and stock cube. Reduce until it has the desired consistency. Remove the sauce from the heat and whisk in the cold butter.

TIPS! (1) You can use stock instead of cream.(2) You can use mountain pepper leaf instead of lemon myrtle.

Bush Butter

Serves: 6-8 people for each of the butters
Preparation time: 10 minutes
Cooking: nil
Challenge: very easy

Mountain Pepper Butter:
125 g butter
1½ teaspoons mountain pepper leaf
1 tablespoon chopped capers
1 tablespoon chopped olives
¼ teaspoon freshly ground mountain pepper berry

Bush Tomato Butter:
125 g butter
1 tablespoons tomato concentrate
2 teaspoons bush tomato
¼ teaspoon freshly ground mountain pepper berry
2 tablespoons chopped sun dried tomatoes (optional)

Lemon Pepper Butter:
125 g butter
1 teaspoon lemon myrtle
½ teaspoon freshly ground mountain pepper berry

Lemon Dill Butter:
125 g butter
1 tablespoon chopped fresh dill
1 teaspoon lemon myrtle

Cream the butter and mix with the rest of the ingredients. For a fuller flavour leave overnight to infuse.
Use the butter for roasted jacket potatoes, on your steak or vegetables. You can also serve on bruschetta or fresh Italian bread as tapas or a side dish.

Bush Spiced Potatoes

Serves: 6 people
Preparation time: 20 minutes
Cooking time: 45 minutes
Challenge: very easy

800 g potatoes
½ dl oil
½ teaspoon salt
1 teaspoon mountain pepper leaf
1 teaspoon ground bush tomatoes

Peel potatoes and cut wedges or small squares. Mix oil, spices and potatoes. Bake in oven for 45 minutes at 200°C (400°F). Turn regularly while cooking.

Caesars Salad

Serves: 6 people
Preparation time: 15 minutes
Cooking time: nil
Challenge: easy

1 Cos lettuce
3 rashers of bacon
1 cup croutons
shaved parmesan

Dressing
150ml macadamia or olive oil
1 egg
2 dessertspoons balsamic vinegar
1 clove garlic
3 anchovy fillets
1 teaspoon lemon myrtle
½ teaspoon mountain pepper berry finely ground

Using a hand blender mix the oil and egg together, add all other ingredients and blend well.

Wash and dry lettuce, tear into pieces and place in salad bowl.

Dice bacon into small pieces and fry until well cooked. Place on kitchen paper to absorb oil.
Toss lettuce with dressing, scatter bacon pieces, croutons and shaved parmesan over the top.

Crispy Potato Wedges 

Serves: 4 people
Preparation time: 20 minutes
Cooking time: 45 minutes
Challenge: easy

600 g potatoes
1 dl breadcrumbs
½ teaspoon salt
1 teaspoon ground bush tomatoes
½ teaspoon mountain pepper leaf
½ teaspoon wattle seed
1½ teaspoon thyme

Mix spices and breadcrumbs in a plastic bag. Peel potatoes and cut into wedges. Place a handful of potato wedges in the plastic bag and shake it to cover the potatoes with the crumb mix. Repeat with all potato wedges. Place the "crumbed" wedges on baking paper and bake in the oven for 30-45 minutes at 200°C (400°F). Turn them a couple of times while cooking.

Grilled Marinated Vegetables 

Serves: 4-6 people
Preparation time: 40 minutes + 1½ hours marinating
Cooking time: 30 minutes
Challenge: easy

2 eggplants
2 red capsicums
3 small squash/zucchini
12 small mushrooms
12 walnuts, optional

Marinade:
½ dl olive oil
½ dl white balsamic vinegar
2 cloves of garlic, crushed or chopped very finely
¼ teaspoon lemon myrtle
½ mountain pepper leaf
1 tablespoon broad leaf parsley, chopped

Cut the eggplant and squash in 5 mm slices (lengthwise, diagonal or crosswise). If the eggplant is a little bit old, sprinkle with salt and leave for 15 minutes then rinse off and dry them. The salt will reduce the bitter taste from an older eggplant. Cut the stem off the mushroom to make it level with the cup. Cut the capsicum in strips, removing seeds and membrane. Place all the vegetables in a dish and pour the marinade over them. Leave in fridge for 1½ hours.
Leave the marinated vegetables on the bench top for 15 minutes before you either:
1) Fry on a pan
2) Bake them under the griller in the oven
3) Grill them on your BBQ
Brush frequently with the marinade while cooking. You can serve them warm, lukewarm or cold as a side dish, in pita bread, as a sandwich with Turkish bread or with some crisp Italian bread, lemon myrtle pesto or yoghurt dip.

TIP! The marinade makes a good salad dressing as well.

Grilled Polenta with Bush Spices

Serves: 6 people
Preparation: 20 minutes + cooling time
Cooking time: 30 minutes
1 litre water or stock
2½ dl polenta
1 tablespoon finely ground bush tomato
1 tablespoon ground coriander
1 teaspoon mountain pepper leaf
1 teaspoon lemon myrtle

Bring water/stock to the boil and pour in the polenta while continuously stirring. Reduce the heat and let it simmer while stirring until it becomes thick enough to hold a spoon. Approximately 10 minutes.
.
Mix in the spices. Rinse a dish (10 x 20 cm approximately) in cold water and spoon the cooked polenta into it. Let it cool, preferably until the next day. Tip the polenta and out cut 5-10mm slices. Spray the slices with cooking oil and grill or fry on pan until golden and crisp.

Lemon Myrtle Hollandaise

Serves: 4-6 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Challenge: medium

3 egg yolks
3 teaspoons white wine
150 g clarified butter
½ teaspoon lemon myrtle

Whisk egg yolk and wine in a bowl over a saucepan with simmering water. Continue whipping while gradually adding butter and lemon myrtle.

TIPS! (1) If the egg mixture is too thick, the temperature is too high. Turn the heat down and add a few drops of water.
If egg mixture gets frothy and not thickening, the temperature needs to be increased. (2) This sauce goes very well with seafood, eye fillet, asparagus spears, egg dishes, chicken or steamed vegetables

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