Cook Time 1 hour and 15 minutes Servings 4 Ingredients 330ml beer 500g kangaroo fillet, cut into cubes 300g baby potatoes, halved 1 bunch Dutch carrots, trimmed 300ml water 2 cloves garlic, finely chopped 2 brown onions, quartered 1 410g can whole peeled tomatoes 1 410g can mushrooms in butte
An Australian camping classic, Golden Syrup Dumplings are a traditional dessert closely associated with camping. Make them in a Dutch oven or saucepan.
A quick and easy dinner, roasted poblano pasta salad will impress your guests. Plenty of savory Italian flavors, with a bit of heat, are combined in one dish.
20 Bush Tucker Recipes that are simple and Delicious. Ever wondered how to use native Australian ingredients? Tea&Belle have sourced 20
An Australian camping classic, Golden Syrup Dumplings are a traditional dessert closely associated with camping. Make them in a Dutch oven or saucepan.
20 Bush Tucker Recipes that are simple and Delicious. Ever wondered how to use native Australian ingredients? Tea&Belle have sourced 20
Enjoy the unique and exciting taste of native Australian superfoods through this simple and delicious bush tucker inspired recipe - wild rosella biscuits.
There is something very hearty about braised lamb with the extra special flavour of lemon myrtle. This dish is simple to prepare and full of lemon myrtle flavour.
An Australian camping classic, Golden Syrup Dumplings are a traditional dessert closely associated with camping. Make them in a Dutch oven or saucepan.
This scone recipe makes for a perfect savoury afternoon snack. Bush tomato is a small native berry, when dried it has caramel-like flavour and slightly tangy acidity.
20 Bush Tucker Recipes that are simple and Delicious. Ever wondered how to use native Australian ingredients? Tea&Belle have sourced 20
A Kitchener Bun is a pastry primarily found in South Australia. Fried then filled with pastry cream and sometimes jam, it is perfect picnic food.
There are many underappreciated Australian native foods. This bush tomato chutney features a few.
I adore the Curry Puffs that the Malay community in Katanning are famous for and wanted to make something similar but without the deep frying. I checked quite a few recipes and came up with my own variation. The pastry is very easy to work with and scraps can be rolled twice. You can use ready made puff or shortcrust, but it's not as nice. Baked Vegetable Samosas Makes about 30 cocktail size 1 onion, quartered 1 clove garlic, peeled 2cm piece fresh ginger, peeled and cut into coins 2 Tbsp ghee or oil 1 tsp mustard seeds 1 tsp ground cumin 2 - 3 tsp mild curry powder (I use one that I make myself) 500g potatoes, peeled and diced 3/4 cup water 2 tsp salt 1 cup frozen peas Juice of one lemon chopped coriander or mint Pastry 290g plain flour (I use bread flour) 1/2 tsp salt 125 chilled butter, cut into cubes 1/3 cup iced water 1 egg yolk Extra egg yolk and 1 Tbsp water Chop onion, garlic and ginger in Thermomix on speed 5 for a few seconds. Scrape down bowl. Add ghee and set machine to cook on 100, 3 minutes, speed 2. After 2 minutes, add spices and continue to cook for a further minute. Add potatoes, water and salt and cook on 100, reverse, speed soft for 10 minutes or until potatoes are soft and starting to break up. (No MC). Add frozen peas and lemon juice and cook for a further 3 minutes on 100. Make sure most of the water has evaporated. If it hasn't, drain it off. Different potatoes absorb differing amounts of water. Some may need even more. Add chopped coriander and set aside to cool. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Wash and dry bowl thoroughly. To make pastry, place flour, salt and butter into bowl and blend on speed 5 for a few seconds. Add water mixed with egg yolk and blend again until it starts to come together. Turn out onto silicone mat and press together. Wrap in mat and refrigerate 20 minutes. Divide pastry in half for ease of use. Roll out thinly and cut 10cm circles. Mix egg yolk and water together in MC. Brush each circle with egg yolk mixture and place a heaped teaspoon of filling in the middle. Press edges of each piece together to make a semi circle. Beginning on the right hand side corner if you're right handed, pinch the pastry together and pull away slightly, roll it over on top of itself. move to the left of this bit and repeat. Continue all the way around the edge until you have the typical plaited look of a curry puff. Pierce pastries all over with tip of a knife (I forgot to do this with the first batch and some of them burst at the seam) and brush with egg yolk mixture. Bake for 15 to 20 minutes or until golden. Serve with Coriander Raita or Sweet Chilli Sauce Coriander Raita 1 cup plain yoghurt 1/2 small cucumber, de-seeded and grated and drained in a colander lined with paper towel 2 Tbsp chopped coriander Mix together.
Just wait until you try the chipotle eggs Benedict.
Our modern version of a classic French chicken recipe is a one-pot feast for the whole family.
The Philly cheesesteak. The club sandwich. The Reuben. Anything between two slices of bread at Katz's Delicatessen. These are all, frankly, ridiculous sandwiches. And as such, Americans may think they have a monopoly on ridiculous sandwiches. But they've got nothing on Portugal's francesinha, almos
Ogbono soup is a rich, Nigerian soup made from Ogbono seeds (ground African bush mango seeds), palm oil and assorted meats. Eat ogbono soup with fufu dishes for a delectable Nigerian dish!
According to the people who live there.
20 Bush Tucker Recipes that are simple and Delicious. Ever wondered how to use native Australian ingredients? Tea&Belle have sourced 20
ANZAC stands for Australian New Zealand Army Corp, and these oat-based biscuits have a history going back to the First World War and the ANZAC troops. Now they have become a significant element of the annual ANZAC Day celebrations.
Pavlova is a traditional dessert from Australia and New Zealand that is a large meringue-like base topped with cream and fruit. It’s a light summer dessert.
It’s right around the corner. Christmas is knocking on our doors. It’s coming to me without family, snow or a big Christmas tree. When it comes down to it, what does Christmas mean t…
When we moved to our new allotment we had to leave many fruit bushes behind, because our current allotment is quite a bit smaller. Therefore we only moved 2 out of our six gooseberry bushes, the tw…
Choc Chip cookies with Wattleseed. a Simple and classic dish using Australian Native ingredients. Wattleseed adds a unique and delicate flavour to this recipe.
Leaves from an Australian native tree are used for this recipe. I have worked on this recipe for some time now. It is slowly improving.
20 Bush Tucker Recipes that are simple and Delicious. Ever wondered how to use native Australian ingredients? Tea&Belle have sourced 20
Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven. To eat a damper: Cut the damper into rustic chunky slices, spread a liberal amount of butter on the damper and top with either jam, honey or Golden Syrup. YUM.. You just got to have a cuppa with it.
Falafel doesn’t need to be deep-fried, they can be cooked on a barbecue in a method called ‘Fried-Not-Fired‘ which uses circulating hot air.
Today is the last day of summer vacation and like each year I’m filled with mixed emotions. In one hand I’m ready for a little more structure and routine but at the same time, I miss them so much w
This is a mild curried sausage recipe that is great for a simple camp meal. Sausages, carrots, and onions are simmered in an easy and flavorful curry sauce.
Wattleseed adds a delightful warmth to desserts - some say it has a mocha-like aroma and there is a distinct natural sweetness to the smell.
As a kid, I remember Friday night dinners spent at my grandmother's house eating goulash. It is the kind of recipe that is traditional in Jewish culture but has long standing roots for many, especially Europeans. It is hearty, a little spice and the perfect dish on a cold winters night. Back then my grandma didn't hav
Flatbread is the perfect base for your favourite toppings. Recipe by Jo Barrett.
Damper was traditionally made by swagman, drovers and stockmen who would travel weeks at a time. They would have the basic ingredients of flour and water with them and cook the damper in a campfire. Today we have the luxury of a refrigerator so butter has crept into the recipe as well as self raising […]
Ready for a change in your go-to salad? Try this Australian recipe, and consider making it as part of your next weekday lunch.Originally from the Woolworths website.This recipe is courtesy of PanNan via Food.com.
Finf out how to cook white squash with these white scallop squash recipes for boiling, baking and sauteeing. They make for a nutritious and versatile side dish.
This potato celeriac soup recipe is a cozy meal for just the right season. Garlic and thyme bring out the best in these two main ingredients while also adding both a spicy bite and an herbal aroma.
1. Warrigal greens The first Australian food plant to be cultivated overseas, this native spinach is probably the most famous of indigenous veggies and definitely tastes the best. Who’s going to give this kangaroo and warrigal greens dish a go? Kangaroo kofta with warrigal greens, beetroot and feta 2. Quandong These hardy fruits also known as wild or desert peaches were often picked and peeled to be turned into jams, chutneys and pies. We wonder if this peach and almond cobbler would work with quandongs instead? Peach and almond cobbler 3. Kangaroo Historically, indigenous Aussies would chow down on kangaroo due to its nutritional value and availability, but it’s only recently that we’ve seen it in mainstream supermarkets, restaurants and cafes. This burger will go down a treat at any Saturday arvo gathering. Aussie kangaroo burgers – Photography by Craig Wall 4. Lemon myrtle One of the best known bush tucker flavours, this is a leaf often dried and sold in flaked form. It can be used in sweet dishes like shortbread and cheesecake or on savoury pastas, baked fish and lamb chops. Best ever grilled lamb chops with lemon myrtle butter – Photography by Guy Bailey 5. Macadamias Macadamia nuts are high in good fats and work brilliantly in biscuits, slices and salads. We think this macadamia brittle makes a really patriotic treat. Macadamia brittle – Photography by Jeremy Simons 6. Bush tomatoes The fruits of the kutjera bush taste like sweetened sun-dried tomatoes and are perfect for throwing into dips, sauces, chutneys and soups. Chilled bush tomato soup with beer damper – Photography by Ben Dearnley 7. Damper This traditional Aussie soda bread has been made for decades by swagmen, stockmen, drovers and other hungry workers on the move. Damper dough is made with flour, water and sometimes milk and cooked in the ashes of a camp fire. Damper – Photography by Steve Brown 8. Bush spices This recipe involves using Aussie bush curry and mustard seeds to lend flavour to pickled veggies. Use it to liven up any toasted sandwich! Bread and butter bush pickles – Photography by Mark Roper 9. Finger lime This rainforest fruit is so delicious that it’s been given the nickname ‘citrus caviar’, due to little lime crystals that explode in your mouth as you eat it. Experience dining decadence with this oyster and finger lime dressing dish. Oysters with soy and finger lime dressing – Photography by Mark Roper 10. Pepperberry Unlike regular peppercorns, these versatile ingredients can be used in both sweet and savoury dishes, lending an intense herbal flavour and rich plum colour. This tangy relish contains ground pepperberries, chilli and cumin. Bush tomato relish 11. Bunya nut Indigenous Australians used to either grind these chestnut-like ingredients into a paste to make bread or would just eat the nuts raw, boiled or roasted. Nowadays, foodies are getting more experimental with this ingredient, grinding it into pesto and hummus, steeping it to make tea or throwing it into pancake batter. Hummus
When we were young, my mum would mix flour and water and places it in the coals of the fire in the BBQ at a bush picnic area. We ate it with slabs of butter from the local dairy and (for my parents) billy tea. I have such fond memories of it that I am very picky about damper recipes. They have to be very plain and have a thick crust. I read somewhere that damper is Australia's version of soda bread. Though I used self raising flour in my damper, it is different from using bicarbonate of soda and buttermilk together in soda bread. I love the simplicity of damper. If you have flour and baking powder you can make it. Which I guess is why it was part of the swagman's diet in colonial Australia. Of course in the days when the swagmen wandered the bush they could stop at will to light campfires on which to bake damper and boil the billy. Nowadays we are more aware of bushfires and must be more careful about lighting fires. This summer is not a great one for cooking damper on an open fire. The hot dry weather has resulted in many days of total fire ban. When we were young a bbq was a grill above a fire. These days bbqs often involve gas and coals both at home and in picnic spots. So I guess there are generally less people lighting campfires. However you can baked damper in your oven. It wont have that charred taste of the fire but it can have a thick crust and be fluffy inside. We really loved this damper. It had that robust yet fluffy crumb with a thick crust. More like beer bread than soda bread. I tried to bake it in a casserole dish to imitate a camp oven but it cooked too slowly so then I baked it on a baking stone until it was golden brown. We tore chunks of damper to eat with a bottom-of-the-fridge-clearing stew. Then we had some with jam for afters. Well E and I did. Sylvia had been on a sleepover the previous evening and had fallen asleep at 5pm. I tried to wake her for dinner but she slept through til the next morning. A shame. I think she would have enjoyed the plain damper. Seems I need to make it again. And it would be perfect on Australia Day next week. I am sending this to Kimmy for Healthy Vegan Fridays, Solange and Margot for Inheritance Recipes, and Helen and Camilla Credit Crunch Munch. More savoury Australian baking: Buttermilk and lemon myrtle damper Party pies (v) Pumpkin damper (v) Pumpkin scones Sausage rolls Zucchini slice Damper From Kidspot 2 cups self raising flour generous pinch of salt 1 cup water Mix salt into flour and then gradually mix in water to make a soft sticky dough. You can use your hand to knead in the last few bits of flour and give it a couple of kneads on a floured surface to make a smooth(ish) dough. However it should be treated gently as too much handling will make it tough. Bake on a floured baking stone or baking tray in a hot oven until golden brown. Mine took about 40-50 minutes at 220 C but my oven is quite slow. Best on day of baking but will be ok the next day. On the Stereo: Ruby: Killjoys
As seen in Adelady magazine, issue 4 Time :: 55 mins Serves :: 4 Recipe :: Laura Bakhtiarian Succulent meat paired with a fresh hearty salad — what could be...
A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.
Amarula is a South African favourite. A creamy, rich liqueur, it's the drink of choice when sitting around the fire in the bush, and makes a fabulous ice cream sauce. It can also be used as a delicious ingredient in a number of dishes. Here are some of our favourite Amarula recipes.
