Recipes

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Baby Snapper in Paperbark

This is a recipe from my book, The Outback Chef.  Published by New Holland Press.  A traditional way to cook, the fish flavoured with lemon myrtle, pepperberry and wrapped in paperbark.

Traditional Stockman’s Damper

This traditional recipe was originally made in a camp oven over an open fire. Damper could also be put onto the end of a stick and held over an open fire to cook. Then add some golden syrup or treacle...tastes amazing!

Apple, Celery & Walnut Salad

This is a bit of a take on the famous Waldorf Salad, much loved by so many.  I've added a few extras that make it a great salad for the BBQ table and a healthy option for a lunch time snack.  Adding some sliced roasted chicken to give it a protein for a separate meal.  Another option is to use any of your favourite creamy dressings.  Enjoy

Curried Sausages

What do you do with left-over sausages from yesterday's BBQ.  This quick and easy recipe turns your BBQ delights into next nights outstanding dinner.

Spicy base for quick and easy meal prep

This quick and easy recipe base can be eaten as is, or with some great additions can make many different delicious meal options.  The base is vegan, vegetarian, gluten-free.  Not forgetting our meat-lovers, just add some roasted, bbq or pan-fried meat, fish or chicken, that's an easy option

Quandong Couscous

Breakfast, brunch or lunch. Eat alone or with your favourite BBQ meats. This is a good allrounder.

Sausage RollsSausage rolls are a great standby, not only for hungry kid, but a great finger food for guests. They can be frozen and served with my Tomato Relish make a real hit!
Davidson Plum Sauce

The tart flavour of this unique fruit combined with a touch of Merlot make a sauce that can be used with either a mains or desert.

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.
Outback Bush Lamb TacosNEILL'S RECIPE, AUSSIE RADIO SHOW *The Aussie Radio Show host, Neill Bartlett was inspired to create this recipe by the range of Bush BBQ Bush Rubs - in particular the Bush Tomato Rub. The Bush BBQ, Jude Mayall appears on The Aussie Radio Show, talking tucker and showcasing Aussie Bush food in a modern, contemporary and fun way!
Sandalwood, Ginger & Chicken BallsMost people are familiar with Sandalwood incense sticks, oils, skincare products but have never try the beautiful nuts that this tree offers. The Sandalwood tree, Santalum spicatum is a native to Australia and has been eaten as a bushtucker food by the Aboriginal people for centuries.
Risotto with Warragul Greens and Anise MyrtleOptions…I also add some of my ROASTED GARLIC COOKED WITH PEPPERLEAF just before I add the seafood, a really tasty combo. This is one of my favourite ways to make risotto, I know a lot of the purists might object to putting in tasty cheese, but it’s my take on how I like it! Don’t skip the stock and just use water, the stock is such an important flavour base to this one.
Roasted Garlic with PepperleafGarlic done this way is so tasty, I usually leave the garlic cloves a little chunky to add to pasta, risotto, salads or garlic bread, you can always mill finer if needed
Oysters with FingerlimesThis recipe is from my cookbook “The BushBBQ” New Holland Publishers This dressing makes quite a bit, store in fridge and use over a simple green salad with a sprinkling of Bush Dukkah
Coconut Beef CurryServe with rice. I've used Black Rice with this recipe, it's available from most supermarkets. It is black in colour and when cooked looks dark purple. It has a stronger nutty flavour with a smokey after-taste, really delicious.
Red Curry Cauliflower SoupI’ve received more rave reports from this soup than anything I’ve ever done. The simple flavours of the curry spices plus cauliflower makes it a winner.
Coral Trout cooked in paperbark with lemon myrtleI still remember this BBQ, it was with friends at Coolum on the Sunshine Coast, Qld. A great day and a fantastic gathering, we pretty much added whatever vegetables we wanted and piled it all into the paperbark and then onto the BBQ, after that it was drinks all round and lots of talking.

The BushBBQ’s Newsletter

latest native food news, recipes, information

We love the produce from the Bush BBQ. 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 Bush BBQ is incredibly passionate about her produce, which is truly unique and delicious. It is an absolute pleasure to have The Bush BBQ product range available for my clients.

Jen Paterson, Gourmet Procurement Purchaser