Outback Spirit - Real Australian Food

🔥 Saltbush Damper - a warming activity on a freezing day!🔥
https://outbackspirit.com.au/collections/native-australian-herbs-and-salts/products/old-man-saltbush

Making Saltbush Damper on a freezing cold day (as we are all experiencing it seems) is not impossible as no doubt we all have our heaters on and sitting dough in front of a cozy warm heater is just the ticket for proofing damper. Our lovely native food colleague, grower and expert native food's cook Ann Rowe from Farm provided this recipe and it is so good! What better to warm the family up. And making bread is such a mindful thing to do - kneading the dough and focusing on that provides a very relaxing experience in the moment.
You can find the recipe https://outbackspirit.com.au/blogs/recipes/anns-saltbush-damper

Shared from
Outback Spirit Foundation
Intro
The Foundation helps Indigenous Australians or enterprises cultivate their land in order to grow food

Page · Charity organisation

Melbourne, VIC, Australia, Victoria

[email protected]

outbackspirit.org.au

Outback Spirit Foundation
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🌳🌳🌳Celebrating -farm-tas-boorrongie - Rowe🌳🌳🌳 +61 430 191 922 [email protected]

The Outback Spirit Foundation was honoured to visit Rowe and her partner Leigh at their Ripannleigh Farm, on the outskirts of Swan Hill in the far north west of Victoria, over summer and in the midst of a freezing week it seems like a perfect time to remind us all that sunnier days are ahead of us, having passed the winter solstice!
Ann and Leigh have established a beautiful property with a number of native food and herb plants under cultivation.
These images show their young bush tomato plantation that has developed and yielded some wonderful fruit and it is early days yet .
for these enterprising people. Apart from Bush Tomatoes, Ann and Leigh have a large orchard of wattle, saltbush and many others.
Ann is a great cook and she has developed two delicious rubs - one for beef and the other for pork but you can let your imagination go wild and try them with pumpkin, cauliflower and any other robust meat or vegetable. They sit under the Boorangie brand and this enterprising couple have many others planned!
The Foundation is working on refreshing and updating our website and we hope you will se much more of Ripannleigh Farm !
In the meantime have a go at making Ann's fabulous Saltbush Damper, pictured.
Here's is the recipe courtesy of Anne - delicious just doesn't do it justice!
SALTBUSH DAMPER
Prep time: 10 minutes
Cool time: 5-10 minutes
Cook time: 30-35 minutes
Serves: 16
INGREDIENTS
6 cups self-raising flour, sifted
4 tbsp. Saltbush, milled
150g butter, chilled and diced
360ml water
METHOD
1. If you're making the damper over a camp fire, then get a nice bed of hot wood coals going. Do not preheat your cast iron pot until the damper bread is ready to cook. If you're baking the damper in an oven at home, pre-heat your oven to 200°C.
2. In a large bowl, add the sifted self raising flour, ½ of the milled Saltbush and mix together. Using your fingertips, rub the butter into the self raising flour until the mixture resembles fine breadcrumbs.
3. Next, add the water to the flour mixture and using a butter knife, make cutting motions through the mixture until it comes together. If the mixture looks a bit dry, add 1-2 tablespoons of extra water.
4. If you're at home, turn the dough over onto a lightly floured surface (like a marble or wooden countertop) and knead gently for a couple minutes until smooth. If you're camping, you can knead the dough in the large bowl, just make sure the bowl is lightly floured so it doesn't stick to the bowl.
5.Once smooth, roughly shape the dough into a disc shape and place onto a baking tray lined with non stick baking paper. If you're camping, roughly shape your damper into a disc shape about the same size as your cast iron pot and place the damper into the lightly oiled pot.
6. Using a sharp knife, with a bit of self raising flour on it, give the damper a score across the top. Do this by making a few slits on the very top of the damper with the knife. Scoring is important because it allows the build-up of carbon dioxide from the yeast to release properly when the damper is baking.
7. Dust the top of the damper with a little bit of self raising flour and the remaining Saltbush. If you're using a camp oven, put the lid on the cast iron pot and place it in the middle of the bed of gently glowing hot wood coals. With a shovel, push the hot wood coals up around the sides of the entire pot so it cooks evenly, and shovel some coals on top of the pot. Bake the damper in the pot over your camp oven for about 30-35 minutes, or until the loaf is golden brown. If you're at home, place the damper into the preheated oven and cook for the same amount of time. You will know if the damper bread is cooked if it sounds hollow when you turn the bread over and tap the bottom.
8. At home, take the damper out of the oven, and place it onto a wire rack to cool slightly for 5-10 minutes. If you're camping, take your pot off of the camp oven and take the damper out to cool .

💔Rest In Peace dear Uncle Max 💔 Max Emery
Please note Aboriginal and Torres Strait Islanders that names and images of people who have died appear in this post.
We can't believe you are gone from us. No more hours' long calls discussing everything under the sun - but certainly bush tomatoes and art and painting were in the mix every time! And no more trips to your wonderful property where all you can hear first thing in the morning is not traffic but the screech of morning cockatoos and your huge family of peacocks🙂
Max we are so sad to hear the news of your passing and want to honour you and Aunty Ruth and to acknowledge the huge amount of work you both put into to creating a desert agriculture - with a focus on bush tomatoes. These photos are just a small reminder to us and those that were your friends and family of what an important pioneering role you and Ruthie played on your property developing the methods to use and also the years we spent together as members of the Bush Tomato Research project with Dessert Knowledge CRC and later with the CRC for Remote Economic Participation, and how respected and loved you are.
With love, from all at Outback Spirit

Pepperberry 'Paper Bark"
https://outbackspirit.com.au/blogs/recipes/pepperberry-paper-bark
This is a fantastic looking and very tasty lavoche - a paper thin ‘crispbread’ that can be served with soup, dips, cheese and pates. It will keep for a week if stored in an airtight container. This one is sprinkled with pure ground Pepperberry and some sesame seeds which are optional.
We have beautiful ground pure Pepperberry available, of course.😋🔥
https://outbackspirit.com.au/collections/native-australian-herbs-and-salts/products/pepperberry

Freezing cold day? Check❌
Afternoon munchies required? Check ❌
Allow us to introduce you to the OS Toastie- you will thank us later ✅
Gooey , golden tasty cheese topping bread smothered with Outback Spirit Tomato Chutney and grilled to perfection! The chutney bubbles up through the cheese on top and it is just so good! A classic toastie to counteract the mid-afternoon 'meh'
Enjoy😋

National Reconciliation Week (NRW) is a time for all Australians to learn about our shared histories, cultures, and achievements, and to explore how each of us can contribute to achieving reconciliation in Australia.
Outback Spirit supports First Nation Farmers and Harvesters often in remote regions of the country where opportunities are a harder to come by. We established the Outback Spirit Foundation that financially supports farmers with small grants for equipment , fencing plants , etc and the board of Outback Spirit Foundation offers business development mentoring when asked. This is where our foods come from and how we support Reconciliation - now more than ever!

🌿 Wild herb Chicken with Shallots & Baby Potatoes🌿
https://outbackspirit.com.au/blogs/recipes/kakadu-chicken-with-shallots-and-baby-potatoes
Here is a satisfying and economic and simple, one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to leave - make sure there is some crusty bread to mop up the delicious sauce flavours.

Wild Herb Chicken with Shallots and Baby Potatoes Here is a satisfying and economic and simple, one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to leave - make sure there is some crusty bread to mnop up the delicious Kakadu Plum and chicken flavours.. 4 serves 8 bone-in, skin-on chicken thighs, or 3-4 chick...

💃🕺 Sashay into your local TK Maxx to find Outback Spirit products!🕺💃
T K Maxx is featuring a range of Outback Spirit products across their Australian stores. If customers purchase all of the products on the shelf then TK Maxx will reorder so sashay down to your local TK Maxx (only on East Coast 😞_) to find your favourite sauce , relish, chutney, salt dukkah or Spiced Rub🔥 And when they run out, they run out until next time - so get them while they're hot!🔥

Something to ponder mid-week when all the big questions seem frankly unanswerable - why does the sun have solar flares in eleven year cycles ( Sure we read that somewhere) what is the meaning of life and who in this household ate our chocolate covered liquorice twists?? Which leads us to…....l.🤣

Wild Lime Chilli & Ginger Drumsticks
These drumsticks are a bit charred, spicy, slightly funky and juicy and are a big hit in our house. We do make them for dinner but usually we roast or BBQ a pack of 8 and have them one of them for an afternoon snacks - healthy too! You can cook chicken breasts the same way (low and slow) and these are wonderful taco or burrito style and served with salads and chutney - or of course with our Chilli Ginger Wild Lime Sauce from the pan! Try to give the drumsticks a couple of hours in the marinade for the best result.
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What a magnificent photo of Victorian gums at Stringy Bark Creek, taken by Troy Hovenden and shared through Nuts about Gums!

🌹🌺🌷 Mother's Day 🌷🌺🌹
It's this Sunday folks but we at Outback Spirit are celebrating all the wonderful Mothers out there for the entire week! Check out our Mother's Day Bundle for 20% off our usual prices - our gift to the Mums.🎁🖤❤️💛 Please share and follow us -we're nice Lol!

As Easy as 1 2 3
🍞 Make toast

🥑🥑 Top the toast with sliced avocado and a drizzle of olive oil

🥣🥣🥣 Sprinkle lavishly with Wattleseed & Garlic Dukkah
Enjoy - we can just imagine the smile on your 😋

Outback Spirit - Real Australian Food We're passionate about our native foods & we support www.outbackspirit.org.au & First Nation farmers

🍅🍡🧀 Cajun Style Haloumi and Roma Tomato BBQ Skewers🧀🍡🍅
https://outbackspirit.com.au/collections/bbq-rubs/products/aromatic-anisata-cajun-spiced-rub
Sunday afternoon was a gorgeous, still Autumn Day in Melbourne, after a shaky start and we enjoyed the balmy weather with a BBQ lunch. We made these rather deliciously simple skewers with baby Roma tomatoes, chunks of local Haloumi cheese tossed in Aromatic Anisata Cajun Spiced Rub and the chilli heat tempered with avocado, cucumber and dill. They were pretty darned good, even if we say it ourselves!😋
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🌳Pure Wattleseed 30g in a cute tin🌳
https://outbackspirit.com.au/collections/native-australian-herbs-and-salts/products/wattleseed
Wattleseed - Indigenous names include Yarlirti ,Ariepe, Ganabargu, Ngatunpa, and Pulkuru and many more depending on the region and nation. We respect the knowledge that our Aboriginal supply partners have taught us about wattleseed.

Wattleseed is one of the most prolific plants in Australia and grows in almost all environments from the desert ( mulga and elegant wattle) to the sea (coastal wattle) and everywhere in between. Wattles vary in flavour and colour and size depending on the region but all are intensely flavoured and can be used in so many ways. The seeds have to be roasted and ground into a powder for most culinary uses. Aborigines, in the past and to this day, roast and grind wattleseed to make dampers and johnny cakes.

Wattleseed is an extremely versatile ingredient and may be used in savoury recipes such as pasta and bread and as a seasoning for meat. But wattleseed really comes into it's own in baking and desert making - biscuits, cakes, muffins, ice-cream, mousse and custards. It is particularly delicious when paired with dairy and wattleseed and chocolate is a marriage made in heaven!

Wattleseed has a strong flavour and must be used judiciously. It can affect the gluten activity in flour and for this reason it is best to add to breads and things that take some mixing, towards the end of that process.

The taste of wattleseed can be broadly described as nutty with coffee and chickory overtones. As the seeds are high in oil and this varies from variety to variety, the seeds must be carefully roasted to maximise the flavour. We have over 30 years experience in roasting and grinding these wonderful seeds, so yo can be sure of the quality of our product, Enjoy this recipe for Wattleseed and Buttermilk Pancakes with Banana🍌
https://outbackspirit.com.au/blogs/recipes/wattleseed-buttermilk-pancakes

🍅🍅🍅Outback Tomato Chutney!🍅🍅🍅
https://outbackspirit.com.au/collections/sauces-and-chutneys/products/outback-tomato-chutney
We know that we make the best chutney - it's a core belief isn't it, if you are a maker/creator/cook/chef, what you make has to be the best to be worthy of all the work, putting your your heart and soul into it not to mention financing ! And when you add native ingredients and supporting First Nation Farmers it makes that humble jar of Outback Tomato Chutney just a little more special. When we saw that exact feedback from a lovely customer we just had to share it with you!! It's not just us saying it - we do make great chutney - Bennett says so and we believe her! Thanks Joy , you are a star⭐❤️⭐💛⭐🖤⭐

please follow us and give our products a review - we'd be super grateful☺️

🍑🍑Grilled Peach and Prawn Salad - Cajun Style🦐🦐
https://outbackspirit.com.au/blogs/recipes/go-ed-peach-and-prawn-salad-cajun-style
The crazy, lazy, hazy days of summer is the perfect time to make this delightful salad which is a simple melange of white peaches (although any kind is fine) prawns, lemon, mint and our Aromatic Anisata Cajun Spiced Rub. We applied the Spiced Rub to the prawns and peaches about 30 minutes before grilling on the BBQ. You can use a grill pan or even just a frying pan, if you wish.

To our fantastic South Australian customers, Tom from Something Different will be at two markets this weekend with a big swag of Outback Spirit products for you to try and buy!
And don't forget - say hi to Tom!👋👋👋

Outback Spirit - Real Australian Food We're passionate about our native foods & we support www.outbackspirit.org.au & First Nation farmers

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Outback Spirit - Real Australian Food We're passionate about our native foods & we support www.outbackspirit.org.au & First Nation farmers

The BEST Tart Ever- Quandong Bourdaloue!
https://outbackspirit.com.au/blogs/recipes/quandong-and-macadamia-bourdaloue
Beautiful home made shortcrust pastry tart filled with a macadamia frangipane and topped in this version with fresh quandongs. You can use any fresh ( freezing it first is best ) fruit you like. We have Davidson's Plums fruiting at the moment and they work beautifully. If you want to be more traditional use some lovely pears - not too ripe, still a little firmness please, for a fantastic result

A lovely way to enjoy the last of the summer raspberries is with a cold Ricotta, Anisata and Honey 🐝Pudding to go with them. https://outbackspirit.com.au/blogs/recipes/anisata-and-honey-ricotta-puddings
This pudding is so smooth, creamy and utterly delicious with the delicate flavour of Anise from the Anisata Herb balanced with the gentle sweetness of local honey - perfect for matching with luscious sweet raspberries as it won't overpower them while adding their own unique flavour.

👩‍🍳STIR FRY with SWEET CHILLI KAKADU PLUM SAUCE👩‍🍳

Margaret, one of our lovely customers sent in a great pic of her family favourite Stir Fry with Chicken or Pork and Sweet Chilli Kakadu Plum Sauce.

We are delighted to agree with Margaret - it IS the perfect sauce for stir fry! Some sweetness, some chilli and some of that lovely light citrus-y flavour of our Kakadu Plum which is a delicate yet flavoursome fruit! Yum Margaret! ⭐️⭐️⭐️⭐️⭐️ from us!

Classic Veal Cutlet with Wild Herb Tomato Sauce
https://l22s132ouge38zhx-7474577459.shopifypreview.com/blogs/recipes/classic-veal-culet-with-wild-herb-tomato-sauce
Super tender veal cutlet enrobed in Classic Dukkah, served on buttered noodles and Wild Herb Tomato Chutney - so simple, so good!
Wild Herb Tomato Chutney - https://l22s132ouge38zhx-7474577459.shopifypreview.com/collections/outback-spirit-provenance-chutney-and-relish/products/wild-herb-tomato-chutney-240g
Classic Dukkah https://l22s132ouge38zhx7474577459.shopifypreview.com/collections/salts-and-seasonings/products/dukkah-60g

A picture says a thousand words they say - we hope you enjoy our Spiced Rub pics and that they spark recipe ideas!They can be found at https://outbackspirit.com.au/collections/bbq-rubs
You can also buy as a bundle and enjoy 10% of the usual retail prices https://outbackspirit.com.au/collections/beautiful-bundles/products/bbq-rub-selection-pack

💥😋Outback Spirit Provenance Relishes and Chutneys 😋🔥

Purchase as as bundle and save 10% or purchase individually from our onlin shop - and here is the link to these gorgeous products https://outbackspirit.com.au/collections/outback-spirit-provenance-chutney-and-relish
From Country to Plate - from our kitchen to yours. Nourish your spirit with Outback Spirit!

Outback Spirit Foods Outback Spirit works directly with First Nation farmers to bring you real Australian foods and ingredients. Outback Spirit is the flagship artisanal brand of a supply chain developed in partnership with Fist Nation suppliers for over 20 years to bring these foods and flavours to mainstream Australia...

hey everyone, we'd just love you guys to send us a review😀

You can review our products on our website, and for more general reviews you can add one to google! This is the link to the google reviews for us https://g.page/r/CT0OACKD2b6MEBM/review

Thank so muchand talk soon

The Outback Spirit Team

Going through some old posts and found this great little review from about a year or more ago from And so good to know that you can't use our sauce as a unicorn repellant. We wondered why we had so many visit when cooking this sauce! WE didn't know that . Thanks Jaysus!


Saturday Sauce Summary- so this little cracker is a blend of all the right ingredients. Not too many better marriages of flavours are out there. Maybe include garlic just for the extra freshness.
Sauce has a nice spice and not sure what you need to catch wild limes, but the flavour shines through.

Ideal for the Sunday afternoon prawn taco or add to your chicken sanga for that hung over Monday lunch.

Not ideal as a weetbix topper or unicorn repellent. Unicorns love wild limes.

Anisat Smoked Mushrooms
https://outbackspirit.com.au/collections/native-australian-herbs-and-salts/products/anisata-tin-30g
Just reviewing the many food shots we have taken over the years and found this one - Anisat Smoked Mushrooms -by Chef Clayton Donovan - don't these look luscious! They taste pretty good too!

We are so proud to be part of this ! If you're traveling in nth west outback Queensland make sure to visit the Cunnamulla Fella Visitor Centre as there is so much to see and do and they have all the info!
https://www.paroo.qld.gov.au/visit-paroo/visitor-information-centre

OMG How excited are we!
Our new native range of products; Skin Care, Teas, Candles, Jams and Chutneys, Sauces, Artwork, Painted Emu Eggs, Boomerangs, Spice Rubs and more....
We have sourced some of the best Australian Made products featuring indigenous products,, Nullawokka, Yaye Outback Spirit - Real Australian Food, Australian Native Food Co.
Tricia says her favourite is the Yaye "Dreaming White Cyprus and Lily" Body Butter.
What will yours be????