Sweets / Outback Chef

Recipes

Louise Slice with Davidson PlumI think just about every country kitchen and CWA club has got a recipe for this slice, I can still remember my mother cooking it.

Wattleseed Ice CreamWild harvested wattleseed & ice-cream go hand in hand. Until you've tried this gorgeous combo you wont believe me!

Wattleseed PancakesThe flavour of wattleseed goes so well with these pancakes. Must admit I dont know anyone who doesnt love pancakes and they really are so versitile, you can add any sort of topping for a sweet treat or a great meal. Use this recipe as a basic pancake mix and take out the sugar if you want a more savoury pancake, add a pinch of Saltbush and some Pepperberry for a truly outback bush pancake.

Wattleseed & Yoghurt LoafI love the crunchy crust as you bite into this super moist loaf, you can spread it with butter if you want, but I usually just eat as is. Makes a great desert with mascapone and mixed berries. Pictured here is a traditional Aboriginal grinding stone showing fresh wattleseed and after it’s ground.

Quandong and Rhubarb PieQuick and Easy to make, delicious to eat, Rhubarb is an age-old favourite in everyones garden, hopefully it will be again, it's a delicious addition to any cooking and I've added it with an Australian bushfruit, Quandongs, to create a really unique and tasty pie.

Wattle seed & Choc Chip CookiesEat your heart out Cookie Monster, these little scrumptious morsels with Australian native Wattleseed and Choc Chip are perfect I made these delicious little brownies for two students staying with me, it was exam time and a little comfort food never goes astray.

Sticky Date Pudding with Macadamia NutsWho doesn’t love Sticky Date Pudding? Chef Justin Jennings has shared his amazing recipe that’s on the menu at his new “Australian” restaurant in Lisbon, Portugal. Fantastic food, great atmosphere. We spoke with Justin on The Aussie Radio Show about his new restaurant and living in Portugal.

Wattleseed Tiramisu

This delicious desert had my guests wanting more. Best made the day before, to enable the flavours to move through the biscuits. Another great thing about this recipe is that by simmering the wattle seeds and using the flavoured liquid, the wattle seed paste that is left behind can be used for another recipe, ie wattle seed pasta.

Banana Riberry BreadBanana bread at it’s best, simply delicious

How to hydrate Quandongs

Quandongs have a tart apricot-like taste. 3 times higher in Vitamin C than oranges, they are great to cook with, definately worth trying.

Lemon Myrtle Tapioca with Quandong & Rosella SauceThis recipe makes the most of some of the delicious fruits of the bush and combined with Lemon Myrtle tapioca, its a great desert treat.

Macadamia Nut Pudding with Salted Caramel SauceYou can serve this with Wild Fruit Compote Wattleseed Cream Lemon Myrtle Ice-cream

Chocolate Wattleseed MousseYou can eat as it or freeze for a "super-cool" treat.

Wattleseed Espresso ButterThis can be stored in the fridge for up to a month. Wattleseed butter is sensational on Banana and Muntrie Bread.

Bush Muesli BarsA great snack or something for the lunch box. Recipe by Heather Salter from Treetops Guesthouse in Western Australia

Lemon Myrtle ShortbreadWho doesn’t love shortbreads, that delicious buttery biscuit treat, here we’ve added a touch of lemon myrtle. This recipe is by Heather Salter at Treetops Guesthouse in Western Australia

Bircher Muselli with BushfoodIt really doesn’t matter what time of day you eat this, you can enjoy for breakfast, but the middle of the day for a snack or even as a desert after dinner, it works.

Apricot & Sunrise Lime ConserveRemember if you're cooking jams or conserves that you are dealing with high temperatures, make sure your arms are covered and also wear protective eyeware, gloves and shoes, burns happen really easily when these start boiling and it does splutter....keep your kids away from the kitchen during this time. When I was cooking professionally as a confectioner I had a lot of burns, particularly in the early days, most are preventable, so take care; but enjoy your cooking.....these are the fun things to do and make great gifts, who doesn't love a pot of home-made "something"

Mark’s Quandong pie with mixed berries and custardMay need to extend or reduce cooking time depending on your oven Keeps for 5 days in the fridge sealed well or 4 months in the freezer Serve with whipped cream

Roasted Wattleseed & Pepperberry Chai MochaRoasted Wattleseed & Pepperberry Chai Mocha is perfect. Add a touch of your favourite liqueur & it fairly sings. A great comfort drink, not loaded with fat (unless you add cream...hmm an option) If it's late in the day and you want a little extra something, add some liqueur; try Tia Maria, Kaluha or even Whiskey...just a thought!

The OutbackChef’s Newsletter

latest native food news, recipes, information

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

Vicky Mann

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.

Jen Paterson, Gourmet Procurement Purchaser