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!

INGREDIENTS

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

METHOD

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.

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

Ingredients

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

Method

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!

Ingredients

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

Method

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

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. 



Ingredients

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 

Method

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

Warrigals and Saltbush Tart from Simon Bryant

It has been a few weeks between recipes, here, and not because I don't have any. I have a few just waiting to be typed up and shared, so they will be coming soon enough!

In the meantime, here is another tasty recipe that Simon Bryant has kindly let us share here on the blog, though you can find this and other inspiring recipes on the technique section of his own website as well.

This recipe uses fresh Outback Pride herbs and vegetables, which are newly available at selected grocery outlets, such as at the Henley organic & sustainable market in Adelaide.

Short pastry (fits 25 cm tart tin)

280 g four leaf milling organic 85% light flour, plus a little extra for dusting
½ teaspoon table salt
180 g chilled B.-d.Farm Paris Creek butter, diced into 1 cm cubes and then allowed to come up to room temp
80 to 100 ml cold soda water

Filling

1 big leek, white part roughly sliced
20 g B.d Farm Paris Creek butter
30 ml organic extra virgin olive oil
3 medium-sized Scarfo Organic waxy potatoes, unpeeled, thinly sliced
2 sprigs thyme, leaves picked
1 fresh bay leaf
2 tablespoons cold water
sea salt and cracked black pepper
200 ml B.-d.Farm Paris cream
30 g B.-d.Farm Paris cheddar, grated
3 organic free-range eggs
200 g B.-d.Farm Paris fetta, cubed
2 cups lightly packed each Outback Pride warrigal greens and saltbush leaves
6 sprigs Outback Pride sea parsley picked and finely chopped

Method

To make the pastry, pop the flour into a large bowl, then add the salt and mix through. Rub in the butter cubes using your fingertips. When combined add the soda water and bring the dough together with the absolute minimum of mixing again trying to only use your finger tips to avoid the heat in your hands affecting the dough. The dough should be a little crumbly still and definitely not one cohesive mass. A few visible lumps of butter here and there are not a major issue and will actually make it flakier and nicer. Very roughly gather the dough into a ball.

Lightly sprinkle your benchtop with flour and roll out the dough into a circle about 33 cm in diameter by pinning from the centre out in all directions. (This will give you an extra 1.5 cm overhang on a 25 cm tart tin to allow for shrinkage when baking.) Grease a 25 cm tart tin and pop the dough in. Leave in the fridge for 40 minutes.

Preheat the oven to 190°C fan-forced . Line the tart shell with baking paper and add at least a cup (200 g) of baking beans. Blind bake the pastry for 15 minutes until it is firm to the touch. Remove the baking beans and paper and return the tart shell to the oven for a couple more minutes to crisp and colour. Leave the tart shell in the tin and set it aside.

Reduce oven temp to 180 C

Meanwhile, for the filling, melt the butter and oil in a heavy-based medium-sized frying pan with a lid over medium heat. Add the leek and saute for a few minutes until softened, then add the potatoes, thyme, bay leaf and water. Season with ½ teaspoon salt and a good few twists of pepper (although I often omit the salt if the feta is heavily brined to prevent the dish becoming a little over-seasoned).

Reduce the heat to low and pop a lid on the pan. Cook the filling mixture for about 10 minutes, turning the potatoes a few times, until they are just tender to the touch. (They will cook a tiny bit more in the baking of the tart but they do need to be virtually ready to eat at this stage.) Remove the bay leaf and set the pan aside.

In a hot pan with a smidge of oil sauté the waragal greens and saltbush until wilted and add to the potato mixture

Mix the cream, parmesan and eggs together in a bowl and season with salt and pepper.

Spoon the leek and potato mixture into the tart shell. Pour over the egg mix and drop cubes of feta over the top and sprinle with crumbled cheddar.

Bake at 180°C for 25-30 minutes until just set. Insert a skewer into the tart - a little goo on the skewer is okay as the tart will continue setting when it is removed from the oven. However, the mixture should definitely not wobble when you shake the tin. The tart top should also have patches that are coloured up nicely.

Serve the tart hot or cold with a simple leaf salad.

Saltbush and Mountain Pepper Calamari

Ingredients

3 squid tubes, sliced into rings
1/2 cup wholemeal plain flour
1 teaspoon saltbush flakes
1 teaspoon ground mountain pepper
1 teaspoon sea parsley
1/2 teaspoon salt
1 litre canola oil

Step One

Heat the oil in a pan. Pat dry the calamari rings with a paper towel.

Step Two

Combine the flour, herbs and salt in a bowl. Toss the calamari rings in the mixture to coat.

Step Three

To cook the calamari quickly, make sure the oil is nice and hot. Cook the rings in batches until golden. Serve straight away with a yummy salad :)

Smoked Salmon and Sea Parsley Quiche

This is a pretty basic quiche recipe, easy to customise and add to! I wouldn't mind trying this one with some asparagus added, or perhaps replacing the Sea Parsley with Desert Flakes and replacing the salmon with some roast vegetables. A creamy quiche base is like a blank canvas, and great hot or cold. I used a deep quiche pan, about 25cm diameter.

Ingredients

1 extra large sheet frozen shortcrust pastry (or 1 1/2 standard sheets)
6 eggs
300ml cream
2 cups grated low-fat tasty cheese
100gm Smoked Salmon, cut into strips
2 tsp Outback Pride Sea Parsley
Salt and Pepper to taste

Step One


Preheat oven to 230 degrees. Allow pastry sheet to thaw and then press into the quiche pan. Trim any overhanging edges. Prick the pastry evenly all over with a fork, place foil in the pan and weigh down with pastry weights or uncooked rice. Blind bake in a hot oven for approximately 10 minutes. Remove from oven and allow to cool.

Step Two

In a bowl, whisk together the eggs, cream, Outback Pride Sea Parsley and salt and pepper.

Step Three

Add 1 cup of the grated cheese and stir to combine. Stir in the smoked salmon strips.

Step Four

Remove the foil and rice / weights from the quiche base, and pour in the egg mixture. Make sure the ingredients (here, the salmon strips) are evenly spread around the quiche.

Step Five

Sprinkle the remaining cup of grated cheese over the top of the quiche. You may also wish to add some grated parmesan or other variety of cheese to add extra flavour.

Step Six

Bake in a 180 degrees oven for 35 minutes, until a skewer inserted into the centre comes out clean. Serve alongside salad or as part of a picnic lunch.

Seafood Burritos with Tanami Fire

A yummy, creamy seafood meal with a bite! Just a mild one in this version (family-friendly) but increase the quantity of Tanami Fire if you like getting all spicy with it. I've also gone really easy on the seafood for budget reasons, but the sauce would be even more divine with the addition of scallops, salmon or other seafood. Serves 4.

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons butter
2 teaspoons crushed garlic
2 teaspoons Outback Pride Tanami Fire
400gm peeled green (raw) prawns
1 medium zucchini, grated
1/2 red or green capsicum, halved and finely sliced
1 medium onion, quartered and finely sliced
4 flour tortillas
2 1/2 tablespoons plain flour
1/2 cup cream
3/4 cup milk
1/2 cup sour cream
1/3 cup shredded or grated parmesan
1 tablespoon Outback Pride Sea Parsley
1 cup grated low-fat tasty cheese

Step One
Preheat the oven to 160 degrees celsius. Heat half the oil and half the butter in a frying pan before adding the garlic and Outback Pride Tanami Fire. Cook for 1 minute, and then add the prawns. Cook, stirring, for 2-3 minutes or until all of the prawns turn pink. Remove from pan and drain on paper towels.

Step Two
Add the remaining oil to the pan and heat. Stir in the onion and capsicum and cook, stirring, for 2 minutes. Add the zucchini and cook for a further minute. Remove from pan and set aside.

Step Three

Add the remaining butter to the pan and melt. Add the flour to the pan and stir until the mixture begins to froth. Remove from the heat and gradually stir in the cream and milk. Return to the heat and stir constantly until the sauce begins to thicken and boil. Stir in the sour cream, parmesan and Sea Parsley. Return the cooked vegetables to the pan and stir to combine with the sauce.

Step Four
Add the cooked prawns to the sauce and mix well. Lay the four tortillas, each folded upwards like a taco, in a greased pan (or on baking paper in a baking tray). Fill the middle third of each tortilla with sauce - top to bottom - and then fold each side over it.

Step Five

Sprinkle the grated cheese over the top of the tortillas and bake for about 20 minutes, until the cheese has melted and the ends are slightly crispy. Serve on a plate atop Tanami Fire Tomato Sauce.

Kutjera Lamb Shanks with Pumpkin

A warm and wintery meal, serve with mashed potato or try couscous for a Moroccan feel. Inspired by an old Good Taste magazine recipe (one of my old mag clippings) - check out taste.com.au for other ideas.

Ingredients

Approx 300g Jap pumpkin, peeled and de-seeded
1 1/2 cups boiling water
Stock cubes or powder, crumbled (enough to make 1 1/2 cups stock, read each packet to check)
4 lamb shanks, French trimmed
1 tbs extra virgin olive oil
1 brown onion, finely chopped
1/2 cup dry red wine
250ml tinned crushed tomatoes
1/2 cup dried dates, pitted and halved
1 cinnamon stick
2 teaspoons Outback Pride Ground Kutjera
Salt and freshly ground black pepper
1 tbsp Outback Pride Sea Parsley Flakes, or chopped fresh parsley

Step One

Cut the pumpkin into 2cm thick wedges and then in half crossways. Stir the crumbled stock into the jug of boiling water and set aside until needed.

Step Two

Place the flour on a large plate and coat the lamb shanks all over, shaking off any excess. Heat the oil in a large saucepan or heatproof casserole dish over medium-high heat. Add the lamb and cook for 2-3 minutes, turning occasionally, or until well browned all over. Remove the lamb from the pan and set aside.

Step Three
Add the onion to the pan and cook, stirring, for 2 minutes or until onion is soft. Return the lamb shanks to the pan with the chicken stock, red wine, tomatoes, dates, kutjera and cinnamon stick and bring it to the boil. Reduce heat to medium low and simmer, covered, turning the shanks occasionally, for 45 minutes.

Step Four

Add the pumpkin to the pan and simmer, uncovered, for 35 minutes or so until the pumpkin is tender and the sauce slightly thickened. Add the Sea Parsley flakes to the sauce just before serving the lamb over mashed potato. Accompany with a full-bodied red wine.

Serves 4

Fish Meatballs with Native Herbs

This is another Jamie Oliver recipe which is one of my hubby's faves, the kids both eat it and it reheats well as leftovers. I have added some scrummy native flavour with Lemon Myrtle and Sea Parsley. It is also pretty open to variation, as with the tomato sauce that accompanies it. The ratio of fish depends on what I have on hand, as do the herbs!

Ingredients

2 handfuls of herb leaves, such as basil, fennel fronds or parsley
1 tsp Outback Pride Sea Parsley
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp Outback Pride Tanami Fire (or standard dry chilli flakes)
4 garlic cloves, peeled
2 eggs
75g wholemeal breadcrumbs - ok, I don't know how much is 75g, can never be bothered getting scales out, so I put in about 1/3 cup
500g mixed skinless fresh fish fillets (I usually use blue grenadier or something affordable like this)
100g smoked trout or smoked salmon
2 tsp Outback Pride Ground Lemon Myrtle
Plain flour, to dust
Olive oil
4 cups base tomato sauce (separate recipe), to serve

Step One
Whiz the herbs, seeds, Tanami Fire or chilli, garlic and a good pinch of salt and pepper in a food processor for about 30 seconds. Add the eggs, breadcrumbs and all of the fish, then process until just combined. Scoop fish mixture into a bowl, add the Outback Pride Lemon Myrtle and mix well. Pan fry a small piece to taste test for seasoning. Add more salt or pepper as required.

Step Two

Dust both the work surface and your hands with flour. Make small balls, about golf ball size, of fish mixture and roll in flour. You will be able to make about 30.

Step Three
Heat a large frypan, add a splash of olive oil and fry the meatballs, tossing every few minutes, for about 6-8 minutes or until brown all over and cooked through. This can be done in batches if you have a smaller frypan.

Step Four

To serve, heat the tomato sauce and divide among serving bowls. I also add some steamed vegetables or a serve of rice to flesh it out a bit. Top the sauce with fish meatballs, and garnish with fresh herbs if desired.

Serves 4-6

Seafood and Lemon Myrtle Pie

This is very 'home cooking' style pie, easy to adjust depending on what you have on hand. You can easily replace the fresh fish and prawns with a tin of salmon or tuna, and vary the vegetables as you wish! Serves 6.

Ingredients

1 tbsp olive oil
3 brushed potatoes, medium
2 small onions, peeled and chopped
2 sticks celery, roughly chopped
2 garlic cloves
400g white fish fillets
200g peeled green prawns
1 tsp Ground Lemon Myrtle
1 tbsp Sea Parsley
1 3/4 cups milk
1/4 butter or low-fat dairy spread
1/4 cup plain flour
Cracked Black Pepper OR Ground Mountain Pepper
Ground Sea Salt
1 sheet puff pastry, thawed
1 egg, beaten

Step One

Preheat oven to 200 degrees celsius. Peel potatoes and cut into small cubes (approx 1.5cm). Cook until just tender - I use the microwave but boiling is also fine. I'd also add some sweet potato normally, instead of one of the brushed potatoes, but had run out. Give it a try though :) When cooked, drain and pour the potato cubes into a baking / casserole dish.

Step Two

Finely chop the celery and onion. I use the food processor, simply so the veg is nice and disguised for the kids to eat!

Step Three

Cut the fish fillets (skin removed) into cubes, approximately 1 inch square. Heat the oil in a saucepan over medium-high heat and cook the fish pieces, in batches if necessary. Add the prawns for the last 30 seconds, and then remove the seafood from pan, adding to the baking dish on top of the cooked potatoes.

Step Four

Heat the butter in the saucepan and add chopped onion and celery, crushed garlic and lemon myrtle. Reduce heat to low-medium and saute 10 minutes or until soft.

Step Five

Quickly stir in the flour and then begin to add milk a little at a time, stirring well between each addition. Increase heat and bring sauce to a boil, stirring regularly.

Step Six

Add 1 tablespoon Sea Parsley and season well with salt and pepper (to taste). Stir and remove from heat.

Step Seven

Pour the sauce over the seafood and potatoes in the baking dish. Trim the sheet of puff pastry and lay over the pie and tuck in the edges. I also cut shapes from the excess puff pastry to decorate. Cut steam holes in the top and baste the pastry with beaten egg.

Step Eight

Bake for 45-50 minutes or until the pastry is golden brown. Serve over various steamed vegetables. Enjoy!

Vegetable Salmon Mornay

We have a thing with mornay recipes, where my husband and I make them together, or swap who plays the role of chef. The ingredients constantly change depending on what we have around the place, but Ben was certain that this particular version was one of the best ever - thanks to the tasty addition of native herbs, I'm sure!

Ingredients

2 onions, diced
50gms butter
2 stalks celery, finely sliced
1/2 broccoli head, finely chopped
2 tbsp plain flour
2 cups milk
1 x 300gm tin creamed corn
1 x 415gm tin pink salmon
1/2 cup frozen peas
1 cup grated cheese
2 teaspoons Mountain Pepper Flakes
1 teaspoon Sea Parsley
Sea salt & cracked pepper, to serve


Step One

Saute the vegetables in the butter, adding more if necessary, until soft.

Step Two

Add the flour to the vegetable / butter mix, stirring to absorb the butter. Slowly add milk, stirring the whole time so as to avoid creating lumps in the sauce. Bring to the boil, and then reduce to a simmer.

Step Three

One at a time, add the corn, peas and salmon to the sauce. Stir the cheese in until it melts and blends in, add the herbs and let the sauce simmer until it thickens. Season to taste, and serve over rice.

Pan-Fried Fish and Seafood

This one of our regular dinners during the Summer months. Floured and pan-fried fish is quick and easy to prepare, makes a light meal for a hot day and is perfect to serve with a healthy salad.

Ingredients

Approximately 500gm fish fillets (such as flake, basa, snapper, etc)
200gm shelled green prawns (I buy these frozen)
1 calamari tube, sliced into 1cm rings
1 cup plain flour
1 teaspoon lemon myrtle flakes or ground lemon myrtle
2 teaspoons sea parsley
Cracked black pepper or mountain pepper flakes, to season
Olive oil



Step 1

Mix the flour and native herbs. These quantities are approximate - vary the amounts of flour and herbs depending on the actual amount of fish or seafood you have.

Step 2

Toss the fish, prawns and calamari in the flour mixture. Heat 1cm of oil in a pan over medium-high heat.

Step 3

Lightly shallow-fry the fish and seafood in batches until lightly golden and cooked through. Drain on paper towels before serving with salad.


OTHER IDEAS

This is another recipe where the herbs are easy to vary, depending on what you have on hand. I chose herbs from the Outback Cafe herb range found in Safeway supermarkets, but the Outback Pride range also has a few suitable herb mixes.

Seafood Sprinkle makes it easy, as this mix is designed for use with fish and seafood dishes. You could also try Desert Flakes for a different flavour.

Sea Parsley Scrambled Eggs

This yummy version of scrambled eggs make an indulgent, savoury treat on a weekend morning. You could also add Mountain Pepper Flakes to the egg mixture, and skip the cracked pepper seasoning when serving.

Ingredients

1 teaspoon sea parsley
1/4 teaspoon minced garlic
6 eggs
2 tablespoons milk or cream
1 tablespoon butter
Turkish bread, English muffins or toast, to serve

Step One

In a small mixing bowl, beat the eggs together with a fork or whisk. Add milk (or cream instead, if you're feeling indulgent!), minced garlic and sea parsley and whisk lightly to combine.

Step Two

Melt butter in a non-stick saucepan over medium-high heat. Pour in egg mixture and leave for about 30 seconds. Use a wooden spoon or non-stick spatula to fold the eggs from beneath, bringing the egg to the top as it cooks. Leave egg to cook for about 30 seconds between each folding / stirring action. Put your bread or muffin in your toaster while the egg cooks.

Step Three

When egg is cooked through but still soft and glossy, remove from heat. Serve over toast, and season with cracked pepper and salt to taste. Enjoy :)


OTHER BREAKFAST IDEAS

If pancakes are your idea of a breakfast treat, replace maple syrup with Desert Passion syrup - it is sweet, fruity and oh so delicious!

Australian Wild Fruits in Syrup would make a sweet and tasty brunch over yoghurt or bircher muesli.

To add native flavour to your muesli, sprinkle the mix with a bit of ground wattleseed.

For an everyday addition of native flavour to your breakfast, you can't go past the yummy jams from Outback Pride - my 4 year old loves Quandong Jam, and I am a fan of the Wild Lime Marmalade on toast.