S: My Bush Tucker Recipes
BC: This book is full of great tasty bush tucker you'll have your family and friends coming back for more and more and more! Not only are all these recipes delicious, but there super easy and quick for when you're in a rush.
FC: My Bush Tucker Recipes
1: Authors Note Getting sick and tired of kids saying "whats for dinner?" Well with this book your kids will never get sick and tired of the same recipe. I chose a lot these recipes based on what i thought most people would enjoy. You might look at some of these titles and think YUCK! but you never know until you try, so give them ago. Remember, aboriginals wouldnt of been able to go around the corner and get some red rooster. Aboriginals used native fruit, trees and other resources in the bush. Alot of these recipes include Witjuti grubs, Wattleseed, kangaroo, quandong and other delicious foods. Finally Enjoy!
2: Contents Page 1-Lemon Myrtle Cheesecake Page 2- Wattle Cake Page 3-Witjuti Grub Soup Page 4-Damper Page 5-Wattleseed Mustard Page 6-Paperbark Smoked olives Page 7-Quandong Jam Page 8-Smokey Paperbark Dijonaise Page 9-Riberry Sorbet Page 10-Alpine Pepper Jus Page 11-Wattleseed Creme Caramel Page 12-Wattleseed Panna Cotta Page 13-Lemon Myrtle Mayonnaise Page 14-Lemon Myrtle and Muesli Page 15-Riberry Friands Page 16-Wattleseed Mustard Page 17-Wattleseed Bread Rolls Page 18-Wild Lime Mayonnaise Page 19-Lemon Myrtle Tea Page 20-Paperbark Smoked Barramundi Page 21-Wild Lime Caipiroska Page 22-Dukkah Page 23-Wattleseed Shortbread
3: Page 24-White Chocolate and wattleseed Friands Page 25-Kangaroo Salad Page 26-Shrimp with Lemon Myrtle Page 27-Asparagus with LemonMyrtle Hollandonaise Page 28-Lemon Myrtle Sago Pudding Page 29-Custard with Lemon Myrtle Page 30-Riberry Jus Page 31-Pepperberry Jus Page 32-Native Pesto Page 33-Lemon Myrtle cheesecake topped with Quandong desert sauce Page 34- Wattleseed and Quandong Cockles Page 35-Desert Lime Aioli Page 36- Bunya Nut Soup
4: Ingredients 1 Tablespoon Wattleseed 1 cup plain flour half cup sugar one cup macadamia nuts 120ml Oz Tukka Rainforest Macadamia Oil 2 tablespoons water Preheat oven to 180C. Recipe In a food processor all the above ingredients . Then press into the bottom of a greased baking dish and bake for 15 mins. Allow to cool. | Lemon Myrtle Cheesecake
5: Ingredients *4 cups of Self Raising Flour *4 eggs *1 cup of sugar *1 cup of butter *1 table spoon of vanilla *1 packet bush cuisine wattle flowers *1 cup of milk Equipment *Large bowl *Plate *Knife *beater *wooden spoon *M.cup,M.spoon,M.jug | Wattle Cake Recipe 1.Set oven to 180 C 2.Cream butter, sugar and vanilla 3.Fold milk and flour alternitavly 4.Add flowers and eggs.Mix well. 5.Pour half into each tin. Bake for 20 minutes
6: Witjuti Grub soup Ingredients tinned wijuti grub soup garlic 2xteaspoons peanut butter 2x sliced and cooked onions 4 celery sticks Recipe Mix all together
7: Ingredients 2cups self-raising flour half a teaspoon salt 2 teaspoons sugar 3tablespoons butter 1cup milk Recipe Mix flour, salt and sugar together in bowl. Cut butter in until fine crumbs form. Add milk to make soft dough. Knead lightly on flours board until smooth. Shape and brush with milk. Bake 375 degrees F. for 30 to 40 minutes. | Damper
8: Ingredients 30g Ground Ground Wattleseed 2 egg yolks 2 egg whites 400g Mascarpone 1 packet of sponge finger biscuits 1 cup sugar | Recipe Bring wattle seed to simmer in a saucepan with 2 cups water. Let it cool.In a large bowl beat the egg yolks and sugar until fluffy.Add the mascarpone and mix.Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently. Have your plate ready. Dip the lower half of the biscuits into the wattle seed flavoured water and lay them in a row on the plate.Cover this layer with the mascarpone mixture. Create another layer of wattle seed flavoured biscuits and mascarpon | Wattleseed Tiramisu
9: Ingredients 2 ripe avocados 1/4 cup natural yoghurt 1/2 teaspoon Outback Pride Tanami Fire 1 clove crushed garlic 1/2 teaspoon Outback Pride Desert Flakes Recipe Blend all ingredients together | Tanami desert dip
10: Ingredients 250g (1 cup) seeded mustard 15g (1 tablespoon) wattleseed 15ml (1 tablespoon) white wine vinegar 15g (1 tablespoon) castor sugar Recipe Combine the wattleseed ground and vinegar in a saucepan, then bring to the boil. The Wattleseed will start to soften and absorb the vinegar. Add the sugar to balance the tartness of the vinegar and mix well to dissolve it. Remove from heat and mix it into the mustard. | Wattleseed Mustard
11: Ingredients 500g (2 cups) black kalamata olives 3 tablespoons paperbark smoke oil 1 tablespoon white wine vinegar Recipe Drain the black kalamata olives of any oil in which they have been marinated. You can leave any herbs or garlic which are on the olives. Then drizzle the olives with Paperbark Smoke oil and white wine vinegar. Mix well. Either refrigerate or serve immediately | Paperbark Smoked Olives
12: Recipe Cooking instruction Peel, core and roughly chop the apples. Then combine in a saucepan with the quandong, water, lemon juice and sugar. Bring to the boil, then simmer for a hour on low heat. Remove from the stove blend if required, but be sure to leave chunky pieces of apples and quandong in the jam. Allow to cool. | Ingredients 500g quandong fruit 2 apples 600g (2 cups) castar sugar 300ml water 15g (1 tablespoon) fruit spice 1 lemon, juiced | Quandong Jam
13: Ingredients 100ml ( cup) macadamia nut oil 100g ( cup) dijon mustard 3 tablespoons seeded mustard 1 teaspoon paperbark smoke oil 1 tablespoon honey 1 tablespoons white wine vinegar pinch of salt 3 large egg yolks | Recipe In a food processor, combine the seeded mustard and yolks until slightly thickened. Then slowly drizzle the macadamia nut oil into the mix. As it thickens you may be required to add a little white wine vinegar to thin out the mix, and then continue until all the oil has been taken up. | Add the remaining ingredients dijon mustard, honey and paperbark Smoke Oil. | Smokey Paperbark Dijonaise
14: Ingredients 1kg fresh riberry fruit 3 medium sized granny smith apples 3 egg whites 170ml castor sugar 170ml water | Recipe Start by making a sugar syrup which is equal parts sugar and water. Place in a saucepan and bring to the boil then remove. Allow to cool then refrigerate. Be sure to wash the fruits thoroughly to remove any husks from the riberry fruits etc. Peel the granny smith apples and roughly chop them. Place riberries, apples and egg whites into the blender and blitz till smooth. If the mixture is a bit dry maybe add a little sugar syrup. Place blender in the fridge for 2 hours to chill. | Riberry Sorbet
15: Ingredients 750 ml (1 bottle) Shiraz 1 onion, finely diced bulb garlic 15g (1 tablespoon) alpine pepper 1 bouquet garni 8lt beef stock salt Recipe In a pot sauté the onion and garlic in a little oil. Add the red wine and bouquet garni, then reduce over low heat until the liquid has reduced by half. Add the beef stock and bring to the boil. | Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly. Strain with a fine sieve, then season to taste. Finally add alpine pepper depending on required heat level. | Alpine Pepper Jus
16: Ingredients 230ml (1 cup) full cream milk 460ml (2 cups) cream 3 whole eggs 2 egg yolks 15g (1 tablespoon) wattleseed ground 60g brown sugar 30g (2 tablespoons) rosella confit 230g (1 cup) caster sugar 230ml (1 cup) of water | Recipe Pre-heat oven to 160C while you are preparing the caramel. Start of my lightly greasing the dariole moulds or ramekins. Then for the caramel, combine the sugar and water in a saucepan. Initially stir the sugar till it dissolves. But it is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. | Wattleseed Creme Caramel
17: Remove the mixture from the heat when it has changed to a golden caramel or light amber colour; a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. In another saucepan combine the cream, milk and ground wattleseed. Bring to the boil, then remove and strain with a fine strainer. Allow to cool slightly. Then in a mixing bowl, combine the egg yolks and brown sugar. Don’t whisk too much as this will cause unwanted air bubbles in your crme caramel. Combine the cream mixture into egg mixture, then pour evenly among prepared ramekins.Arrange the ramekins in a deep baking tray, then pour boiling water only coming halfway up the edge of the dish. Place the baking tray in the oven for 25 minutes. Remove from oven and leave in the try for just 5 mintes, then remove from tray and allow to cool. When cool refrigerate.
18: Ingredients 500ml (2 cups) of thickened cream 500ml (2 cups) of skim milk 2 tablespoons of ground wattleseed 1 tablespoon of castor sugar 10g (2 teaspoons) gelatine powder or 5 gelatine leaves 60g (2 oz) Rosella Confit Place the cream, milk, sugar and Wattleseed in a pan over medium heat and stir until sugar dissolves. | Recipe Add the gelatine into the mixture and stir until combined. Leave the mixture for five minutes, then strain with a fine mesh strainer into a jug. Then pour the mixture into 4 x 180 ml moulds. Allow to cool, then refrigerate for at least 4 hours. To serve, briefly dip the base of each mould into warm water and turn out onto plate. Garnish with 1 or 2 flowers of Rosella Confit and drizzle with the confit syrup around the plate for garnish.When hot, remove from heat and allow to stand. | Wattleseed Panna Cotta
19: Ingredients 100ml ( cup) macadamia nut oil 30g (2 tablespoons) dijon mustard 15ml (1 tablespoons) white wine vinegar 5g (1 teaspoon) lemon myrtle pinch of salt 3 large egg yolks Recipe Add the dijon mustard and lemon myrtle to the egg yolks and beat with a whisk until slightly thickened, then slowly drizzle the macadamia nut oil into the egg mix. As it thickens you maybe required to add a little white wine vinegar to thin out the mix, then continue until all the oil has been taken up. Season if required. | Lemon Myrtle Mayonnaise
20: Ingredients 150g low fat yoghurt 30g (2 tablespoons) honey pinch of lemon myrtle 5g (1 teaspoon) riberry confit 30g (2 tablespoons) toasted muesli Recipe In a small bowl mix the low fat yoghurt with the lemon myrtle and honey. This can be prepared in advance and kept in the refrigerator to have each morning. Then to make up the individual cups, spoon in the riberry confit and juices into the bottom of your glass. Then pour in the yoghurt on top of the riberry confit. Top with muesli or cereal and serve. You could also top the yoghurt with honey roasted macadamia nuts for something different. | Lemon Myrtle and Muesli
21: Ingredients 8 egg whites 200g ( cup) melted unsalted butter 120g (1 cup) macadamia nut meal 75g ( cup) flour 240g (1 cups) icing sugar 1 teaspoon lemon myrtle 2 tablespoons of riberry confit 1 tablespoon desiccated coconut | Recipe Preheat the oven to 180C.Grease and flour the friand tin to prevent the friands from sticking. In a mixing bowl slightly whisk the egg whites so they are combined. Then add the macadamia nut meal, flour and icing sugar. Add melted butter. Mix well. Add the riberry confit (including some of the riberry syrup), desiccated coconut and lemon myrtle. Then, place the batter into the friand tin till they are full. Allow to sit in the pan for 5 minutes before baking. Bake for about 25 minutes till golden. | Riberry Friands
22: Ingredients 250g (1 cup) seeded mustard 15g (1 tablespoon) ironwood honey 5ml (1 teaspoon) paperbark smoked oil Recipe Put the honey in a small bowl and heat for 5 seconds in the microwave just to soften. Then combine with seeded mustard and mix well. Then drizzle in the paperbark smoked oil. Taste the mixture and if it’s too sweet, then simple add a little vinegar to taste. | Wattleseed Mustard
23: Ingredients 500g (2 cups) bakers flour 300ml (1 cup) warm water 7g (1 teaspoon) fresh yeast 30ml (2 teaspoon) macadamia nut oil 5g (1 teaspoon) wattleseed pinch salt | Recipe In a mixing bowl, dissolve the yeast and sugar in warm water and allow to sit for 10 minutes. Combine with flour, macadamia nut oil, Wattleseed and salt. Mix well. Remove from bowl and knead for about 10 minutes or until elastic. Put dough back into bowl, cover with tea towel and allow to rest in a warm place until the dough doubles in size. For approximately 45 minutes to 1 hour. While waiting for the bread to rest, preheat the oven to 190 degrees C. When the dough has doubled, remove from bowl and knead until smooth. Form into bread roll sized portions. Place rolls onto greased tray and cover for a further 15 minutes. Bake in oven for 45 minutes. | Wattleseed Bread Rolls
24: Ingredients 100ml ( cup) macadamia nut oil 45g (3 tablespoons) wild lime confit 15ml (1 tablespoons) white wine vinegar 5g (1 teaspoon) lemon myrtle pinch of salt 3 large egg yolks Recipe Add the lemon myrtle to the egg yolks and beat with a whisk until slightly thickened, then slowly drizzle the macadamia nut oil into the egg mix. As it thickens you maybe required to add a little white wine vinegar to thin out the mix, then continue until all the oil has been taken up. Finely chop the wild lime confit, then add to the base mayonnaise. | Lemon Myrtle Mayonnaise
25: Ingredients 5g (1 teaspoon) lemon myrtle sprinkle 230ml (1 cup) boiling water Recipe Infuse the lemon myrtle sprinkle into the boiling water. Allow to stand for 3-5 minutes depending on the preferred strength. Then remove the lemon myrtle. | Lemon Myrtle Tea
26: Ingredients 1 whole baby barramundi - scaled and gutted 1 sheet of Australian Paperbark Roll Teaspoon Lemon Myrtle Sprinkle Pinch of sea salt Recipe Start off by cutting three deep slits on each side of the baby barramundi. This will help the fish cook faster, as well as allowing the flavour to penetrate the flesh for maximum flavour. Rub the sea salt and lemon myrtle on both sides and place on a plate while you prepare the paperbark. Unroll the paperbark and cut a small amount, sometimes the there are two or three pieces in the roll. As this is a natural product each roll will be different. On occasions, the paperbark is so think that you can actually separate the paperbark in half. | Paperbark smoked Baby Barramundi
27: Using the stringless side of the paperbark, rub a little oil on the bark then place the whole baby barramundi on the bark. Wrap like a present, then tie with butchers twine, so it wont burn. Then, on a hot grill or frying pan, sear the paperbark till it starts to smoke. Turn the paperbark package over, then again wait till the paperbark is smoking. After that turn the heat right down on the or place in an oven at 200 till medium. The times required can vary depending on how thick the barramundi is. Test the doneness with a skewer or similar. When cooked, remove from the oven and allow to rest. Then cut the paperbark at each end with scissors
28: Ingredients 45ml citrus vodka 6 slices of wild lime confit and syrup 10g (2 teaspoons) white sugar crushed ice Recipe Place the wild lime confit and white sugar in the bottom of a glass. Then using a muddle stick, muddle the wild lime confit and sugar. The purpose is to get the juice out of the wild lime pieces and at the same time release the citrus oil from the rind. Add the vodka and top with crushed ice. | Wild Lime Caipiroska
29: Ingredients 30g (2 tablespoons) red desert dust 10g (2 teaspoons) sesame seeds 20g (4 teaspoons) crushed sunflower seeds 20g (4 teaspoons) crushed hazelnuts 20g (4 teaspoons) crushed macadamia nuts 20g (4 teaspoons) crushed roasted almonds 10g (2 teaspoons) lemon myrtle 5g (1 teaspoon) of salt Recipe Simply combine all the ingredients in a bowl, and serve in a small ramekin. Serve with macadmia nut oil | Dukkah
30: Ingredients 250g butter, softened 100g castor sugar 100g cornflour 250g plain flour 15g (1 tablespoon) wattleseed ground Recipe Preheat the oven at 160 C. In an electric mixer, combine the softened butter, castor sugar, ground watttleseed and beat on fast till mixture is creamed. Reduce then speed of the mixer to slow and add the cornflour and plain flour. Mix until the flour is completely incorporated.Remove from mixer and place the shortbread dough onto plastic film. In the plastic roll, roll into 20cm logs approx 3cm-4cm in diameter. Place in fridge for 30 mins. While the shortbread dough is in the fridge, place some silicone paper onto baking trays and preheat the oven at 160 Celsius.Unwrap the shortbread dough and cut 1.5cm shortbread discs and place directly onto the silicone paper. Place into oven and bake for 35 – 40 minutes till golden. | Shortbread cookies with wattleseeds
31: Ingredients 8 egg whites 200g ( cup) melted unsalted butter 120g (1 cup) macadamia nut meal 75g ( cup) flour 240g (1 cups) icing sugar 15g (1 teaspoon) wattleseed ground 90g (6 tablespoons) white chocolate bits Recipe Preheat the oven to 180C.Grease and flour the friand tin to prevent the friands from sticking.In a mixing bowl slightly whisk the egg whites so they are combined. Then add the macadamia nut meal, Wattleseed, flour and icing sugar. Add melted butter. Mix well.Add the white chocolate, mix then place the batter into the friand tin till they are full. Allow to sit in the pan for 5 minutes before baking.Bake for about 25 minutes till golden. The friands should spring back when touched. Remove from the oven, allow to cool for 5 minutes in the pan, then turn friands out onto a wire rack to cool. | White Chocolate and Wattleseed Friands
32: It’s best to marinate 24 but 45 minutes should be fine.Cooking the kangaroo takes a few minutes, so prepare the salad first. | Ingredients 120g kangaroo fillet 30ml Mountain Pepper Sauce 1 cup English spinach granny smith apple fresh fig 6 springs of coriander 20g (1 tablespoons) goats cheese cup macadamia nuts, roasted and crushed 5ml macadamia nut oil Recipe Marinate the kangaroo in 15ml of Mountain Pepper Sauce. Make sure that the kangaroo is lightly covered. | Kangaroo Salad
33: Cut the figs and apples into slices and place in mixing bowl. Add the coriander, spinach and chunks of goats cheese. For the dressing, in a small bowl, whisk the remaining Mountain Pepper Sauce and macadamia nut oil together. Put aside. Season the kangaroo with a little salt, then on a hot BBQ or frying pan, sear the fillets until medium rare – usually 3-4 minutes on each side. Allow to rest for a few minutes and then thinly slice the fillet across the grain.Add the dressing to the salad, as well as the sliced kangaroo.
34: Ingredients 20 large fresh green shrimp or prawns, peeled with tails 1 small packet vermicelli glass noodles (rice bean) 200g (1 cup) snow peas shoots, chopped 100g ( cup) bean sprouts 100g ( cup) snow peas, coarsely chopped 50g ( cup) macadamia nuts, coarsely chopped 50g ( cup) shitake mushrooms, coarsely chopped 10ml (2 teaspoons) macadamia nut oil 15ml (1 tablespoon) freshly minced ginger 15ml (1 tablespoon) freshly minced garlic 15ml (1 tablespoon) light soy sauce 45g (3 tablespoons) palm sugar 45ml (3 tablespoons) rice wine vinegar 5ml (1 teaspoon) fish sauce 2 red chillies, de-seeded and finely chopped 5g (1 teaspoon) lemon myrtle | Shrimp Salad with Lemon Myrtle
35: Recipe Starting with dressing, heat the palm sugar in a pan and stir until sugar dissolves. When the sugar has dissolved, whisk in the rice wine vinegar. Add the fish sauce to taste, then strain into a large bowl. Add chopped red chillies and allow to cool.Begin by roasting the macadamia nut pieces in a dry pan while constantly tossing them until the fines begin to darken; transfer them to a bowl to cool. Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3-4 minutes then strain and cool with cold water. Transfer to the large mixing bowl to cool. Marinate the shrimp and mushroom with light soy sauce and freshly minced ginger and garlic. Place the shrimps and shitake mushrooms on to a hot char-grill for about 3 to 4 minutes, turning once done. Once all the shrimp are cooked, combine the remaining ingredients into a large bowl, toss and add the toasted macadamia nuts and half the lemon myrtle. Mix well and serve on large bowl.
36: Ingredients 1 bunch fresh asparagus 500g (2 cups) butter 30 ml (2 tablespoons) white wine vinegar 5 egg yolks 5g (1 teaspoon) lemon myrtle 5g (1 teaspoon) dijon mustard salt Recipe Take two saucepans. In one, melt the butter. Half fill the other saucepan with water and heat to a simmer. When the butter has melted, remove and reserve the melted butter leaving the cream behind in the saucepan. | Asparagus and Lemon Myrtle Hollandaise
37: In a stainless steel bowl which fits over the saucepan of simmering water, add the egg yolks and mustard and using a fine whisk combine well then continue beating with the bowl over the simmering water until the mixture lightens in colour and begins to thicken. Remove the bowl from over the saucepan and then slowly pour the melted butter into the mixture. Whisk continuously. As the mixture begins to thicken, use a little of the vinegar to thin the sauce down and continue to add the butter until it is all taken in. To finish, whisk in the Lemon Myrtle.
38: Ingredients 500g sago 300ml cream 2 lt water 60ml coconut cream 5ml (1 teaspoon) lemon myrtle sprinkle 30ml (2 tablespoons) honey 4 tablespoons rosella confit | Recipe In a saucepan, bring the water to the boil and cook the sago till transparent. Strain and cool with cold water to remove the starch. Then transfer to bowl when well strained. In another saucepan combine the honey, coconut cream and cream and bring to the boil. Reduce by a third, then remove from heat and combine with cooked sago. Mix in the lemon myrtle, then transfer to glasses for serving. | Lemon Myrtle Sago pudding
39: Ingredients 7 egg yolks 600ml (2 cups) of milk 100g ( cup)castor sugar Teaspoon lemon myrtle dash of brandy only if desired Recipe In a saucepan bring the milk and half the sugar to a simmer over medium heat. Whilst heating the milk, combine the remaining sugar with the egg yolks is a large mixing bowl and whisk constantly till thickened. When the milk reaches simmering, pour it into the egg mixture while whisking to combine, then pour this mixture back into the pot and return to the stove. On low heat, cook the mixture and stir with a spatula until the custard starts to thicken. The custard is ready when the custard lightly coats the back of the spatula. Remove and strain the custard through a fine strainer by which time the custard would have cooled sufficiently, then add the lemon myrtle. Let stand for at least 15 minutes for the flavour to infuse through. | Custard and Lemon Myrtle
40: Ingredients 750 ml (1 bottle) merlot 1 onion, fine diced bulb garlic 1 bouquet garni 8lt (17 pints) beef stock 60g (4 tablespoons) riberry confit Recipe In a saucepan sauté the onion, garlic and bouquet garni. You want to get a little caramelisation happening before you add the red wine and reduce over low heat until the liquid has reduced by half. | Add the beef stock and bring to the boil. Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly.Add riberry confit. | Riberry Jus
41: Ingredients 750 ml (1 bottle) Shiraz 1 onion, finely diced bulb garlic 30g (2 tablespoon) pepperberry 1 bouquet garni 8lt beef stock salt Recipe In a pot sauté the onion, garlic and half of the pepperberry in some oil. You want to get a little caramelisation happening before you add the red wine and bouquet garni, then reduce over low heat until the liquid has reduced by half. | Add the beef stock and bring to the boil.Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly. Finally add rest of the pepperberry, then strain. | Pepperberry Jus
42: Ingredients 1/2 cup raw unsalted Macadamia nuts or cashews 1/2 cup parmesan cheese 400ml Tukka Macadamia Nut Oil cup fresh chopped basil leaves 1 cup fresh chopped parsley 1 teaspoon Mountain pepper Recipe Blend the nuts, parmason and 50ml of the oil. Add the remaining ingredients and blend to a chunky paste. | Native Pesto
43: Recipe In a food processor mix 10gm Ground Wattleseed, 1 cup plain flour, half cup sugar, one cup macadamia nuts, 120ml Oz Tukka Rainforest Macadamia Oil, 2 tablespoons water. | Then press into the bottom of a greased baking dish and bake for 15 mins. Allow to cool. | Blend 10gm Ground Lemon Myrtle, 500gm cream cheese, 1 cup sugar until smooth then add 3 large free range eggs. Beat until mixture is fluffy. Pour into cooled crust and then bake for 20 minutes or until set. | Lemon Myrtle Cheesecake topped with Quandong Dessert Sauce
44: Ingredients * 325gm Unsalted Butter, softened * 120 gm Icing Sugar * 2 Tbsp Australian Honey * 1/4 tsp Cinnamon * 2 cups of SR Flour * 1 cup of Custard Powder * 1 tsp wattleseed Recipe Cream butter and sugar for 5 mins. Add Honey and Cinnamon and beat for another minute. Sift flour, wattleseed and custard powder, add to butter mixture.Roll into small balls and place on lined trays. Press down with a fork.Bake at 180C for 15 to 20 mins, until just golden. | Wattleseed and Quandong Cockles
45: Ingredients 4 tbspn white vinegar 2 tspn Outback Pride Pepperleaf Honey Mustard 2 egg yolks 1 tbspn Honey 400ml Macadamia Nut oil 100g pured desert limes 2 minced garlic cloves Artesian Salt & Mountain Pepper Recipe Place vinegar, mustard, egg yolk, sugar in blender to combine. With motor running gradually drizzle oil into mixture until it becomes pale and thick. Add limes and garlic then season to taste. | Desert Lime Aioli
46: Ingredients 250g Bunya nut 2 litres vegetable or chicken broth 6 potatoes, peeled and diced 1 1/2 cups leek 1 onion, chopped 2 tsp. salt 2 tsp. pepper 1 bay leaf Recipe Place Bunya nuts, potatoes, leek, onion, parsley and bay leaf in large pot, sauté, cover with chicken broth, cover with a lid. Cook until nuts are tender - 30 to 40 minutes. Once finished discard bay leaf. | Bunya Nut Soup
47: Did you know facts Did you know Witjuti Grubs are also spelt Witchety Grubs? Did you know you can buy some bush tucker plants in the super-market?