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

Tasmanian Pepper Beef Bourguignon

Serves: 8 people
Preparation time: 30 minutes
Cooking time: 3-8 hours
Challenge: medium

1 ½kg chuck steak, cut into 3cm squares
3 tablespoons cornflour
1 onion, cubed
2 cloves of garlic, sliced
butter for browning
macadamia nut oil (other cooking oil can be used)
2 sprigs of thyme
1½ teaspoon crushed or ground Tasmanian Pepper Berry
1½ cup of your favourite red wine
1½ cup beef stock
350g mushroom
3 carrots
2 celery stalks
1 teaspoon brown sugar
1 tablespoon tomato paste
salt to taste (1 teaspoon)

Flat leaf parsley to garnish

Serve with boiled rice, boiled or mashed potato

Dry the meat with paper towel, making sure it will brown rather than broil. Place ½kg meat in a plastic bag and add 1 tablespoon of the cornflour. Toss until meat is covered. Repeat with the remaining meat.
Brown the meat in a combination of butter and oil in batches and place in a slow cooker or a casserole dish.
Sauté the onion, garlic, celery and 1 carrot and pour over the meat. Sauté the remaining carrots and put aside. Sauté the mushrooms and put aside.
Pour wine, stock, tomato paste, sugar, salt, thyme and Oz Tukka Tasmanian Pepper Berry over the meat. Stir to mix.
Place in a 180°C oven for 3-4 hours or in a slow cooker for about 8 hours on slow setting or on stove top over low heat for about 3 hours. If the sauce seems too thin at this point, add some more cornflour mixed with water to thicken. Add the sautéed mushroom and carrots and cook for another ½ hour.

Garnish with chopped parsley and serve.

All the carrots can be added at the start. I reserve 2 of the carrots till the end because I like vegetables with a bit of bite.

A more traditional French Boeuf Bourguignon would have sautéed bacon and pearl onions added at the end. Use 150g bacon and  300g pearl onions

All rights reserved ©Oz Tukka 2011

BBQ Steak

Try to dry marinate your meat by sprinkling your choice of spices on the meat and leave for 15 minuets before cooking. Squeeze a little lemon juice over just before cooking. With the steak you can serve a delicious sauce like pepper sauce, red wine sauce or any of the bush butters.

Pepper Steak: 2 teaspoons Oz Tukka Tasmannia Pepper Leaf, ½ teaspoon freshly ground Oz Tukka Tasmannia Pepper Berries and 1 tablespoon roughly ground green pepper corns.

Bush Steak: 1 teaspoon Oz Tukka Tasmannia Pepper Leaf, 1 tablespoon ground coriander, 1 teaspoon thyme' 1 teaspoon Oz Tukka Wattle Seed, 1 tablespoon finely chopped bush tomatoes and 1 teaspoon salt.

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Outback Beef Rissoles

Serves: 6 - 8 people
Preparation time: 20 minutes
Cooking time: 30 minutes
Challenge: easy

1 kg minced beef
1 grated onion
1 grated carrot
1 grated zucchini
2 teaspoons salt
2½ teaspoons wattle seed
2½ teaspoons mountain pepper leaf
2 eggs
2 tablespoons soy sauce
1 dl sour cream
flour for dusting

Mix all ingredients except for the flour and let it rest for ½ hour. Shape the mince into rissoles and roll in flour. Fry them on the fry pan.

TIP! The rissoles freeze well before cooking.

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Pepper Beef Stew

Serves: 6 people
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Challenge: easy

1 kg beef chunks
1 large onion
1 dessertspoon mountain pepper berries (crushed)
1 teaspoon sugar
1 large carrot
1 large potato
2 teaspoons crushed bush tomato
1 tablespoon corn flour
extra water

Brown the meat in a little oil. Add the chopped onion, crushed pepper berries, sugar and enough water for simmering. Cook over very low heat until the meat is tender (about 3 hours). Add the diced potato and carrot. Let it simmer until cooked. Add the bush tomato. Mix cornflour with some water and add to the stew to thicken the sauce.

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Tasmanian Pepper Caserole 

Serves: 4 people
Preparation time: 1 hour
Cooking time: 2 hours and 30 minutes
Challenge: easy

50 g margarine
500 g chuck/casserole steak
1 large onion
2 potatoes
2 carrots
1 parsnip
1 stick celery
1 tablespoon flour
1¼ litre beef stock
2 tablespoons tomato paste
½-1 tablespoon Worcestershire sauce
1 dessertspoon Oz Tukka Tasmannia Pepper Berries, crushed
1 dessertspoon Oz Tukka Bush Tomato, crushed (optional)

Brown the meat in 15 g of the margarine and in several batches. Melt the rest of the margarine and add the flour. Stir until it browns a little. Remove from heat and gradually add the stock while whisking. Add the tomato paste, Worcestershire sauce, salt and Tasmannia Pepper. Bring to the boil while stirring. Add meat and bring back to the boil, let it simmer for 1½ -2 hours.

Add the vegetables and cook for a further 30 minutes without a lid. Add the bush tomato for the last 15 minutes.
Serve with rice.

TIP! You can reduce the amount of meat and add more vegetables.

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Roasted Lemon Myrtle Chicken

Serves: 4-6 people
Preparation time: 5 minutes
Cooking time: 1 hour
Challenge: very easy

1 chicken
1 teaspoon lemon myrtle
1 teaspoon mountain pepper leaf
1 teaspoon salt (optional)

Mix the spices and rub them on the chicken inside and out. Place the chicken in an oven bag to retain flavour and juices. Bake for 1 hour at 200°C (400°F). Use the juices to make a very tasty sauce.

Juices from the roast
1 tablespoon flour mixed with some cold water
1 tablespoon parsley, chopped

Put the juices in a pot with the flour and water. Bring to the boil. Add chopped parsley.

Serve the roast with a salad or bush tomato roasted potatoes.

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Spiced Chicken Kebab With Sweet Potato Risotto

Serves 6

800 g chicken thigh fillets, cubed
1 tsp Oz Tukka Lemon Myrtle
1 ½ tsp Oz Tukka Wattle Seed
1 tsp Oz Tukka Tasmannia Pepper Leaf
1 red capsicum, cut in 2 cm squares
12 thin slices of prosciutto/parma ham
12 kebab sticks (soaked)

In a bowl mix spices with chicken. Arrange capsicum and chicken onto kebab sticks. Wrap each kebab with prosciutto. Pan fry or barbecue over grill.

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2 tbsp oil
1 onion, finely chopped
1.5 litres good vegetable or chicken stock
100 ml white wine
400g risotto rice
300g sweet potato, cut into bite sizes
1 tsp Oz Tukka Lemon Myrtle
20 coarsely chopped Oz Tukka Bush Tomatoes
fresh coriander for garnish
Sauté onion in the oil. Add the rice and cook until it starts changing colour. Pour the wine over. When it is absorbed by the rice pour in ¼ of the stock and sweet potato. Keep adding stock gradually and constantly stirring. Add the Oz Tukka Bush Tomato with the last ¼ of stock. Adjust consistency with extra stock. Add lemon myrtle to taste at the end of cooking.

To serve: Place a portion of the risotto on each plate, garnish with coriander and place two chicken kebabs on the top. 

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Stuffed Chicken Fillets With Jus-Lie

Serves: 4 people
Preparation time: 20 minutes
Cooking time: 1 hour
Challenge: medium

4 chicken breasts
4 rashers of bacon cut into fine strips
3 cloves of garlic, chopped
1 onion, chopped
½ red capsicum, diced
2 small button squash (200 g) or other squash, finely diced
1 teaspoon lemon myrtle
2 teaspoons mountain pepper leaf
2 dl white wine
1 small carrot
1 small onion
1 stick celery
3-5 dl good chicken stock
½-1 teaspoon lemon myrtle
40 g butter

First prepare the stuffing. Fry the bacon. Add onion and garlic and fry for a couple of minutes. Add capsicum and squash. Season with the spices and let the stuffing cool.

Chop the vegetables for the jus-lie, put them in a small saucepan and pour the wine over. Simmer on the stove and reduce until the wine has almost disappeared. Add the stock and reduce further. Meanwhile trim the loin off the chicken breast and keep it for another day. Cut a pocket in the side of the fillet and fill it with the stuffing. Close the pocket with toothpicks or a skewer. Brown the chicken in butter in a pan and finish cooking it in the oven for 30 minutes at 200°C (400°F).

While the chicken is cooking finish the jus-lie. Strain the stock and put it back in the pot or deglaze the pan used for the chicken. Bring to the boil, remove from heat and whisk in the cold butter.

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Macadamia Nut Dukkah Crusted Salmon

Portion sized
Preparation time: 5 minutes
Cooking time: 20 minutes
Challenge: Super easy 

Portion sized salmon fillets
Macadamia nut oil
1-2 tablespoons Oz Tukka Macadamia Nut Dukkah per fillet

Heat oven to 180°C fanforced. Place dukkah on a flat plate. Brush the non-skin side of the salmon fillet with a little oil then press the oiled side down onto the dukkah. Place fillets in an oiled ovenproof dish, dukkah side up. Cover with foil and bake for 10 minutes. Remove foil and bake a further 10 minutes.

Serve the salmon with seasonal vegetables or a salad.

Fish Fillet with Lemon Myrtle Curry Sauce

Serves: 4 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Challenge: easy

4 boneless fish fillet of your choice

1 small onion finely chopped
60g red capsicum chopped into small pieces
1 teaspoon mild curry powder
70 g small prawns can be bought frozen (optional)
oil for frying
150ml fish or chicken stock
1 ½ dessertspoons cornflour
150ml fresh cream
¾ teaspoon lemon myrtle
salt to taste

Heat a small saucepan, add oil and briefly sauté onion, capsicum, curry powder and prawns.

Mix stock and cornflour together and add to saucepan along with the rest of the ingredients. Bring to boil, then simmer until sauce thickens to a nice consistency.

Fry fish fillets in a frying pan until golden brown and serve with sauce over the top.

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Lemon Myrtle Fish Kebabs 

Serves: 4 people
Preparation time: 30 minutes + minimum 4 hours marinating
Cooking time: 15 minutes
Challenge: easy

On the skewers:
  • 750g boneless fish, thick slices (must be a firm flesh to stay on skewer)
  • 16 medium green king prawns (optional)
  • cherry tomatoes or capsicum pieces or other vegetables of choice.
Approx 16 skewers

80ml plain yoghurt
50ml milk
2 teaspoons lemon myrtle
1 medium banana (mashed)
1 teaspoon salt

Shell prawns, leaving only the tail on.
Cut fish into 2-2 ½ cm cubes and put into a bowl with shelled prawns.
Mix all marinade ingredients together with a hand held blender and pour over the fish.
Leave to marinate at least 4 hours or over night.
Thread fish, prawns and vegetables of choice onto skewers. Wipe of any excess marinade and barbecue over a grill.
Serve with salad.

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Seafood Stir Fry

Serves 4

500g medium green king prawns, peeled
200g calamari, sliced
100g snow peas
½ red capsicum, cut into strips
1/3 cup sliced bamboo shoots
1 mild chilli sliced finely
1/2 cup coconut cream
1 tbsp fish sauce
1 tsp lemon myrtle
1 ½ tbsp chopped coriander

Cook seafood 2 mins and remove from pan.
Add snow peas, capsicum and bamboo shoots to pan, cook 2 mins
Add combined remaining ingredients (chilli, coconut milk, fish sauce,)
Bring to boil, stirring.
Return seafood to pan, add lemon myrtle and coriander, reduce heat simmer 1 minute.

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Lamb Roast with Bush Tomato and Pepper Leaf

Serves: 6-8 people
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Challenge: easy

1 leg of lamb (boned)
2 teaspoons mountain pepper leaf
1 tablespoon bush tomato (finely chopped)
½ teaspoon salt (optional)
1 tomato
1 tablespoon honey
1 tablespoon mustard

Open the leg of lamb and cut it open just a little bit more (butterfly).

Spread the pepper leaf, bush tomato and salt inside, slice the tomato and spread the pieces around on one half of the open lamb.

Mix honey and mustard together. Drizzle some of this mixture over the tomato then close the lamb and bind it closed with string. Brush the remaining honey and mustard mixture over the outside of the roast.

Bake in a Weber or bake in an oven at 180°c for 1 ½ hrs or until cooked. 

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Nut & Spice Crusted Lamb Strap

Serves: 4-6 people
Preparation time: 30 minutes
Cooking time: 30 minutes
Challenge: easy to medium

2 lamb straps
mild mustard
25 g macadamia nuts, or other nuts
1 tablespoon breadcrumbs
2 teaspoons bush tomato
1 teaspoon mountain pepper leaf
pinch of salt
Pan sauce:
100 ml balsamic vinegar
150 ml stock
30 g cold butter

Smear a little mild mustard over the lamb straps then roll in a mixture of nuts, breadcrumbs and spices. Brown on a hot pan, reduce heat and cook approximately 3 minutes on each side. Remove from pan, wrap them in foil and let them rest while preparing the pan sauce.

Deglaze pan with vinegar, add the stock and reduce until thick. Remove from heat and whisk in cold butter.

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Barbequed Pork Fillet (with Anista)

400 g pork fillet
1 ½ tbsp soy sauce
2 tsp. anisata
1 tsp caraway seed powder
2 tsp dill dried leaf

Mix all herbs on sheet of foil. Coat meat with soy sauce and roll in the herb mix. Wrap foil around the meat and rest in refrigerator for a minimum of 2 hours.

Heat up covered barbeque. Place drip pan over heating source. Unwrap fillet and place on rack over the drip pan. Cover with hood and cook for approximately 50 minutes.

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Glazed Ham with Baby Beetroot 

Serves: 6-8 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Challenge: easy

1 ham, skin removed

2 tablespoons mustard
½ teaspoons lemon myrtle
2 teaspoons honey
2 tablespoons breadcrumbs
2 tablespoons hazelnuts, finely chopped
½ teaspoons mountain pepper leaf

Mix all the ingredients for the glaze and smear it over the ham. Brown the ham in the oven for 10 minutes at 250°C (475°F). Turn the oven off and leave the ham in there for another 10 minutes.

Glazed baby beetroot:
12 baby beetroot
2 dl balsamic vinegar
1 dl honey
Boil the beetroot until they are tender, drain and rinse in cold water. The skin can be removed very easily now. Boil the balsamic vinegar and honey into a syrup and toss the beetroot in the mixture. If the beetroots seem a bit large, cut them in quarters.

You can serve the ham and beetroot with new potatoes and lemon myrtle beurre blanc.

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Pork Fillet In Wattle Seed Cream Sauce

1-2 whole pork fillets, trimmed
Oz Tukka Tasmannia Pepper Leaf or black pepper
2 onions
1 cup cream
2 teaspoons Oz Tukka Wattle seed
¼ teaspoon Oz Tukka Lemon myrtle
½ teaspoon salt
To serve: Roasted sweet potato, boiled potatoes (waxy) or rice and green beans.

Cut the onion into wedges and sauté in a fry pan.

Cut the filet into 3 cm thick steaks and brown on the pan. Sprinkle with tasmannia pepper and place them in an oven proof dish with the onions. Mix cream, wattle seed, lemon myrtle and salt and pour it over the meat. Bake it in the oven for 20 minutes at 200°C.

Serve with sweet potato, potato or rice and green beans.

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Roast Pork (with Anisata)

600 g pork roast
8 Tbs soy sauce
2 Tbs dry white wine
2 Tbs brown sugar
1 shallot
½ tsp grated ginger
1 tsp anisata

Tie roast with butchers twine into a 7 cm width roll.

Mix all other ingredients in a bowl and marinade roast for 4-5 hours in refrigerator. Drain meat from marinade and roast pork in moderate hot oven (190°C) for 30 minutes. Reduce heat to 175°C and continue roasting while occasionally basting with marinade for another 30 minutes.

Rest meat for 10 minutes before slicing.

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Pasta Sauce with native mint 

Serves: 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Challenge: Easy

600g ripe tomatoes (skinned)
250g mushrooms (cleaned, sliced)
50g pitted black olives (sliced in half)
1 teaspoon native mint
½ tablespoon bush tomato (finely chopped)
50 ml dry white wine
100g firm feta cheese (chopped into 1cm squares)

Pan fry mushroom slices to reduce moisture, set aside.

Chop tomatoes into large chunks and cook in a saucepan until excess juice has been reduced. Add mushrooms, olives, native mint, bush tomato and wine then simmer for 5 minutes or until sauce consistency is achieved. Add more wine if necessary. Finally, reduce heat and add the feta cheese stirring only enough to mix evenly. Too much stirring will break the feta down. Allow to heat through (approx 2 minutes) then remove from heat.

Serve with pasta of choice and prosciutto ham on the side. Garnish with parmesan cheese.

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Mushroom and Pepper Berry Pasta Sauce

Serves 4
500g dried pasta
2 ½ tsp Oz Tukka Tasmannia Pepper Berry, coarsely ground
400g mushrooms, sliced finely
4 cloves garlic, crushed
1 tbsp butter
600 ml cream
4 egg yolks
chopped parsley, shaved parmesan to serve

Cook pasta in boiling salted water, drain & keep warm.
Melt butter in heavy based pan, add garlic, mushrooms and ground tasmannia pepper berry, fry gently for 2 minutes and add ½ the cream, simmer for 2 minutes.
Beat egg yolks with remaining cream.
Add pasta to pan, stir well and remove from heat, stir in egg yolk mix and let stand for 1 minute to “cook” before serving, topped with parsley and parmesan.

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Mushroom and Pepper Leaf Risotto

8 dried chinese mushrooms
600ml vegetable stock
400ml risotto rice
5 spring onions, finely sliced
½ red capsicum, diced
150g shiitake mushrooms, sliced
¼ cup olive oil
2 cloves garlic, crushed
1 cup dry white wine
1 ½ tsp Oz Tukka Tasmannia Pepper Leaf
½ tsp salt
shaved parmesan to serve

Bring the stock to boil, pour over dried mushrooms and leave to cool, remove mushrooms and slice finely.
Heat oil in heavy based pan, sauté onions and capsicum until tender, add shiitake mushrooms and garlic, sauté 5 minutes more.

Add rice, stir until well coated with oil, then add wine, chinese mushrooms, Tasmannia Pepper Leaf and salt.
Simmer, stirring frequently until all liquid is absorbed, then add stock 1 cup at time and continue stirring until all absorbed and rice is tender.

Serve topped with shaved parmesan.

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Potato Pancake with Mixed Mushroom Saute 

1 kg potatoes
1½ tsp Oz Tukka Tasmannia Pepper Leaf
180 g flour
1 tsp salt

Boil the potatoes with their skin on. Cool slightly, peel and mash with salt and Tasmannia Pepper Leaf. Cool completely. Knead the mash with the flour. Amount of flour needed may vary depending on the type of potato used. The dough should be a consistency that can be rolled out. Divide the dough into 12 balls. Roll each ball out into a pancake 15 - 20 cm in diameter. Fry the pancakes on a pan with a little oil, turning frequently. This step can be done hours before serving. Reheat the pancakes in oven or microwave.

Mixed Mushroom Sauté
½ leek
1 small zucchini
small sprig of rosemary
Oz Tukka Lemon Myrtle and salt to taste
200 g mixed mushroom (whatever is available, even better if you can collect your own.)

Thinly slice the leek and the zucchini in 1 cm slices. Break or cut mushrooms into desirable pieces (not too small).
Sauté leek and rosemary add zucchini. Sauté for a couple of minutes and add the mixed mushrooms. Add salt and lemon myrtle to taste.

To serve: arrange two folded pancakes on each plate. Arrange the Mixed Mushroom sauté inside the folded pancake. Serve it with a rocket salad tossed in vinaigrette.

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Roasted Capsicum and Bush Tomato Pasta Sauce

Serves: 8 people
Preparation time: 45 minutes
Cooking time: 25 minutes
Challenge: easy

3 red capsicums
1 onion
oil for frying
1 pear
2 large tomatoes
1 teaspoon ground mountain pepper berry
1 tablespoon finely chopped bush tomato
2 dessertspoons vinegar
½ teaspoon salt (optional)

Roast and skin capsicums. To do this cut capsicums into large flat sections then place under griller on high until skin turns black. Place in plastic bag to cool, remove skin and discard, then chop into small pieces.

Sauté onion in a little oil, chop pear and tomatoes into small pieces and add to onions. Simmer for 15 minutes then add roasted capsicum, spices and vinegar. Using a hand blender, blend into a sauce.

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"Just made the Lemon Myrtle muffin mix and it is gorgeous! Want to try them all now – will buy some online. Thanks for a delicious alternative to the traditional muffin break!"

Lisa (comment made via website 7 September 2012)