Home           Mains           Sweets           Snacks / Drinks           News           About           Shop Online

Lamb, Eggplant and Lemon Myrtle Meatballs

Lamb has a great flavour, and I just love combining it with mediterranean ingredients like roasted eggplant, hummus and feta cheese. These meatballs use lamb mince and are inspired by a Donna Hay recipe, with some tweaking and improv (the way that I cook most days!) as well as the addition of a native Australian herbs Sea Parsley and Lemon Myrtle Flakes.

These make amazing finger food, part of a buffet spread or appetisers. When you serve them at a party or gathering, grab one quickly, they won't last!


1 medium-large eggplant, finely diced
1 tablespoon extra virgin olive oil
500gm lamb mince
3 small-medium cloves garlic, crushed
1/3 cup crumbled goat cheese (alternatively, use feta cheese)
Outback Pride Sea Parsley
Outback Pride Lemon Myrtle Flakes
Freshly ground black pepper and sea salt, to taste
Extra 1 tablespoon extra virgin olive oil

  1. Preheat the oven to 180 degrees celsius. Toss the finely diced eggplant in 1 tbsp extra virgin olive oil, and spread on a baking sheet lined with baking paper. Cook in preheated oven for 25-30 minutes (will vary depending on your oven and how finely the eggplant are diced, so keep an eye on them toward the end to prevent burning). Allow to cool.
  2. In a bowl, mix the lamb mince with the crushed garlic, Australian native herbs, salt and pepper, crumbled goat cheese and cooled roasted eggplant. 
  3. Scoop a heaped teaspoon of meatball mixture and roll into a ball. Repeat until the mixture is all used up. If you have time to keep the meatballs in the fridge for an hour or two, this will help them keep their shape when cooking.
  4. Warm up the second tablespoon of extra-virgin olive oil in a non-stick frying pan over medium-high heat, and then brown the meatballs in batches, cooking for about 5 minutes.
  5. Bake in a pre-heated oven at 200 degrees celsius for 5 minutes or until meatballs are cooking through. If making ahead, allow to cool after step 4, and then finish cooking in the oven right before serving.
  6. Serve as they are, or accompany with a tasty dip such as Tzatziki or Hummus.

Native Pepper, Chicken and Veg Sausage Rolls

These mini sausage rolls were a big hit for dinner a few weeks ago! With plenty of hidden vegies and some fantastic native flavours, I was thrilled that the kids were happily munching away, and I was able to whip them up with ingredients I had in the freezer and pantry.

I served them up with Outback Pride's Lemon Myrtle and Chilli Sauce on the side.


500gm chicken mince
1 tin lentils
2 stalks celery
1 onion
3 carrots
2 cloves garlic, crushed
5-6 sheets frozen puff pastry, thawed
1 tablespoon Outback Pride Native Pepper Seasoning
1 teaspoon dried Sage Leaves
1 egg, beaten, for glazing


Preheat your oven to about 200 degrees celsius. Mince the celery, onion, carrots and garlic together in a food processor. Stir in the drained tin of lentils and the chicken mince. Add the dried sage and Native Pepper Seasoning, and combine well.

Cut each piece of puff pastry in half, and spread a 'sausage' of filling along one of the pieces. Fold one side of the pastry over the filling, and then moisten the edge of the other side before folding it over and gently pressing together to join. Cut into four pieces. Repeat with the other half of the puff pastry sheet, and then with the rest of the pastry sheets, until the filling has been used up.

Place the mini sausage rolls on baking trays lined with baking paper, seam side down. Use a pastry brush to glaze the tops of the sausage rolls with beaten egg. You may like to sprinkle a little extra Native Pepper Seasoning on top. Pop the trays into the oven and cook until the pastry is golden and the meat is cooked through, approximately 15-20 minutes.

Serve with your favourite native sauce.

Makes about 40 mini sausage rolls.

Breakfast muffin with herbed egg, bacon and Kutjera Relish

This one is bit of a special take on the breakfast muffin, with native flavour and juicy flavours! The delicious smells as you prepare it are enough to make your mouth water, I just love it.

Wholemeal muffin aside, this recipe is on the indulgent side - you could also add some baby spinach leaves to your dish, if you like to add some greens to soak up the tasty egg yolk. Or perhaps just make sure some veg makes it to your lunch and dinner ;) LOL

Serves 1


1 wholemeal English muffin
1 free range egg
2 rashers free range bacon
1/2 teaspoon dried saltbush flakes, or sea parsley (either work well, depending on your taste preference!)
2 teaspoons Kutjera Relish
3 thin slices colby cheese (or your preferred cheese), enough for 1 layer across the muffin


Heat up a non stick frying pan over high heat. Cut the muffin in half. Slice the cheese.

Place the bacon rashers in the pan and cook for a couple of minutes until crispy and cooked on one side. Rotate the frying pan to spread the fat around the surface.

Put the muffin in the toaster to cook.

Flip the bacon to the other side, and reduce the heat to low. Crack the egg into the frying pan. Slowly cook sunny side up, sprinkling with the dried native herb of your choice as it cooks.

Remove muffin halves from toaster and spread one side with the kutjera relish. On the other side, place the cheese slices.

Using an egg flip or spatula, carefully lift the fried egg from the and place it on the muffin with the cheese. Add the bacon rashers and then turn over the other half of the muffin and sandwich the lot together. Enjoy!

Sea Parsley Scrambled Eggs and Mushrooms

One of my favourite weekend indulgences is an egg breakfast, and this one is creamy and warm, perfect for a Winter morning, alongside a hot coffee!


3 extra-large free range eggs
3 tablespoons milk or cream
4 teaspoons butter
1½ teaspoon dried Sea Parsley Flakes
A handful of mushrooms
1 small clove garlic
Salt and freshly cracked pepper, to taste
Bread of your choice, toasted, to serve


Melt half the butter in a small-medium non-stick saucepan, and then add the crushed garlic clove. Cook for 1 minute, stirring constantly. Add the sliced mushrooms and 1 teaspoon of the sea parsley flakes. Saute over medium-high heat, stirring only occasionally to allow the mushrooms to brown at the edges. After a few minutes the mushrooms should be soft but with some golden brown edges. Remove from the pan and set aside.

Meanwhile, whisk the eggs, milk or cream and the remaining sea parsley flakes together. After taking the mushrooms out of the saucepan, add the remaining butter and melt it over a medium heat. Put the toast on to cook.

Pour the egg mixture in to the saucepan with the melted butter, turning the heat down to low. Use a flat wooden spatula, or similar, to fold the eggs, stirring from the outside in. Leave to cook slowly, every now and then folding the eggs in again as they begin to firm up. Stop folding when the eggs are still glossy but mostly cooked, and turn the heat off.

Place the toast and mushrooms on a plate to serve, topping with the scrambled eggs. Add salt and freshly cracked black pepper.

Serves 1-2

Be Inspired to choose Native

Season with Saltbush aims to inspire you to enjoy using Australian native foods in your everyday home cooking. Every now and then a new recipe or meal will be added, and over time this will create a handy resource of ideas for cooking with native foods!

The menu pages list all the recipes by general category, and you can also sort by ingredient, simply scroll down and look under 'Labels' in the sidebar to the right.

If you have any questions, requests or suggestions, please email me at danielle@curiouser.com.au

Fennel, Goat Cheese and Native Pepperleaf Salad

While simple, this is a tasty warm salad that is easily adaptable depending on the ingredients you have on hand. You can swap out - or add to - the fennel for another veg that suits grilling, such as pumpkin. There's also room for additional ingredients, if you'd like to turn it into a more substantial meal.

Garnishing in this way is also a great method of becoming familiar with the flavours of native herbs and spices.


2 bulbs fennel, chopped into wedges
Extra virgin olive oil
Rocket or mixed salad leaves
Meredith Dairy goat cheese
2 teaspoons dried native pepper flakes

Step One

Heat a grill pan or bbq grill on high for five minutes, then brush with olive oil. Place the wedges of fennel bulb evenly across the grill. Reduce the heat to medium.

If you are using a grill pan on your stove top, you can speed up the cooking time by pouring in a half cup of water to steam the fennel at the same time. Turn the heat back up to high for this method.

Step Two

Turn the fennel over to chargrill the other side. Prepare the salad leaves on a plate, and then add the warm chargrilled fennel wedges.

Step Three

Crumble goat cheese across the salad, and then sprinkle with the native pepperleaf flakes. Serve immediately. As you eat the warmth from the fennel will melt the goat cheese into a dressing. Serves 4-6 as a side.

Creamy Cauliflower and Sea Parsley Soup

This is a tasty, creamy vegetable soup with a touch of native flair - perfect for these chilly nights :) I love to serve soup with crusty bread or pita. The kids love it!

The Winter issue of Junkies Magazine Australia included this recipe in its feature about the native herb Sea Parsley. 


2 onions, chopped
2 large cloves garlic, minced
1 head cauliflower, chopped into florets
1 litre organic chicken stock
½ cup cream
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Sea Parsley flakes
Salt and freshly cracked pepper, to taste 


Melt the butter in a large saucepan over medium heat, and add olive oil. When hot, add the onion and garlic to the pan. Saute gently for five minutes, and then add the cauliflower florets.

Toss the cauliflower florets in the onion, garlic butter and oil mixture before turning the heat down to low. Cook for 10 minutes, stirring occasionally, letting the cauliflower turn golden brown at the edges and caramelise a little. 

Pour in the chicken stock, and turn up the heat to bring it to the boil. When it reaches boiling point, reduce the heat again and simmer for about 10-15 minutes, until the cauliflower is soft. 

Stir in the sea parsley flakes and dijon mustard. Remove the saucepan from the heat and use a stick-blender to puree the soup. After blending, return to the stove over a low heat and pour in the cream.

Add salt and pepper to taste, about half a teaspoon of each is a good guide. 

Serve the soup with an optional extra swirl of cream and a sprinkle of sea parsley flakes.

Another delicious idea is to crumble Persian feta cheese over the soup, and stir it in to melt. Yum :)

Serves 4

Lamb Chop and Bush Tomato Curry

Everyone in the family from the age of 3 to 35 finished their bowl of this new and tasty curry tonight, so I figure that's a recommendation :) With the scent of cinnamon and subtle smokiness of bush tomato, it is a mild curry in layers of flavour. Serves 4-6.


Olive oil spray
6 lamb chops (I use free range bbq chops)
1 tbsp ghee
2 onions
2 cloves garlic, crushed
1 tsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp Outback Pride Bush Tomato Seasoning
1 tsp turmeric
1 tsp Outback Pride Tanami Fire (more for additional spice)
1/2 tsp cinnamon
1 tin diced tomatoes
1 cup chicken stock
Natural yogurt, to serve (optional)
Fresh coriander, to serve (optional)


Spray a large non-stick frying pan lightly with olive oil spray. Heat over high heat and brown the chops on each side, in batches. Put the browned chops in the base of a casserole dish.

Melt the ghee in the frying pan and reduce the heat to low. Cook the onion gently for ten minutes until soft and golden. Add the garlic and ginger, and cook, stirring, for 3 minutes. Add the cumin, coriander, Bush Tomato Seasoning, turmeric and Tanami Fire and cook, stirring, for 1 minute.

Add the cinnamon to the tin of tomatoes and pour into the pan. Bring to a simmer and then pour it over the chops in the casserole dish. Pour in the chicken stock and lightly stir.

Bake at 160 degrees for 1.5 hours for the best, soft lamb that falls off the bones. Use tongs to remove the bones and pull away any fatty strips. Serve with rice, and garnish with natural yogurt and fresh coriander. Serve!

Cinnamon and Wattleseed Porridge

This is totally one of my new favourite breakfasts! I make it without any sugar, you can always sprinkle some over the top if it feels like it's missing :) It could also be a yummy dessert. I go pretty heavy on the cinnamon, it's one of my favourite ingredients, so if you prefer a milder porridge I'd recommend increasing the oats to 1 cup and the milk to 2 cups for the same quantity of spices.

Makes one generous serving or 2 small serves.

Cinnamon and Wattleseed Porridge - with a nice pot of tea!

3/4 cup oats
1.5 cups milk
2 tsp ground cinnamon
1 tsp ground wattleseed
Optional: Fresh blueberries or Australian Wild Fruits


Stir the dry oats with the cinnamon and wattleseed in a non-stick saucepan.

Pour in the milk and bring to the boil, stirring occasionally.

Reduce the heat to a simmer and, stiring occasionally, simmer for about 7 minutes.

Add blueberries if they are in season, I didn't have any when I first made this but they are a divine addition!

If you have Australian Wild Fruits, they really bring it to another level of scrumptiousness, the perfect addition to a luxurious and comforting brunch :)

Zucchini and Tanami Fire Fritters

I have a habit of going through a lot of zucchini at lunch time. At home with a 2 year old who would prefer peanut butter sandwiches at all hours of the day, I can choose my lunch without having to cater to the rest of the family. I also like trying things out that might not be too filling, as it doesn't matter too much at that time of day. This one I made up a week or so ago, and really enjoyed making them again the next day as I wanted them again!

These can be quite sloppy, so it is really important to squeeze the liquid out after grating the zucchini. They would also be yum with some cheese added, and varying herbs and spices to experiment.

1/4 cup extra virgin olive oil
2 large zucchini, grated
2 tbsp plain wholemeal flour
1 egg
1/2 tsp Outback Pride Tanami Fire (or more if you like it hot)
2 tbsp fresh coriander leaves
1 small clove garlic, crushed
1 tsp cumin seeds
Greek yogurt

Squeeze the water out of the grated zucchini, and combine the zucchini, flour, egg, herbs and garlic in a bowl. Mix well.

Heat oil in a non-stick frypan over medium-high heat. Place approx 1/4 cup spoonfuls of fritter mix into the pan and press gently with a spatula. Cook until golden and crisping up on one side, and then carefully flip over to cook the other side.

Serve with a dollop of yogurt.