Native Basil

Native Basil is an aromatic plant grows in the southern part of New South Wales. This strong flavoured herb tastes minty, but also has an aromatic, slightly peppery flavour. The leaves are small & dark green. The shrub itself grows to up to 2 metres & interspersed with the leaves grow beautiful tiny violet tube-like flowers.

Indigenous Australians used this plant for medicinal and ceremonial purposes. Early European settlers often called it the “Five Spice Plant” because of its delightful fragrant mix of basil, mint and sage.

A fragrant mix of basil, mint and sage flavours it can be used in any dish where sweet basil would be used, complementing any Mediterranean tomato based dish.

Cheats Pepper Chicken Risotto

1 Tbspn Macadamia Nut Oil
2 garlic cloves (minced)
1 onion (diced)
1 Red Capsicum (diced)
4 chicken breast fillets (sliced)
2 tspns Mountain Pepperleaf
2 tspns Native Basil
salt to taste
1 cup rice cooked in vegetable stock
1 can diced tomatoes
grated Australian parmesan cheese

Place Oil in large pot, add garlic, onion and capsicum. Cook a couple of minutes before adding chicken. When chicken has browned add pepper, basil and salt and then add the can of tomatoes. Cook for 10 minutes and then add the cooked rice. Simmer for 5-10 minutes to allow the flavours to meld.

Serve with grated cheese on top

Swagmans Chicken Kebabs

Marinate 6 chicken kebabs in half cup of oil and a tablespoon of Taste Australia’s Swagmans Salt for at least half an hour before tossing on the BBQ.

Native Basil, Macadamia & Garlic Bruschetta

Mix a minced garlic clove in 1/4 cup of Macadamia Nut Oil.
Brush onto slices of continental bread.
Bake 180C for 10 minutes.
For the topping add a tspn of Native Basil and a tspn of Macadamia Nut Oil to a diced a vine ripened tomato.

Meat Balls in a Peppery Sauce
Turn oven on to 180C

In a bowl mix together 600gm Kangaroo Mince, 1 diced onion, 1 cup breadcrumbs, 1 teaspoon Sea Parsley, 1 teaspoon Native Basil, 1 teaspoon Native Thyme and 1 teaspoon salt. Leave to sit while you make the sauce.

In a pan, place a tablespoon of oil, then add 1 diced onion, 2 minced cloves of garlic and fry for about 2 minutes. Then add 350gm fresh tomatoes roughly chopped, 1 green capsicum cubed, and 1 potato cubed, cook for another 2 minutes. Then add 65gm diced bacon and cook another couple of minutes before adding 1 teaspoon of Dorrigo Pepperleaf, 1 teaspoon Native Basil, and 1 teaspoon Ground Bush Tomato and allow to simmer for 2 minutes. Then add a 400gm can of tomatoes and a teaspoon of lemon myrtle. Mix well. Bring to the boil and then turn off.

Now take small handfuls of the meat mixture and roll into balls. Place the balls into a baking tray and then cover with the sauce.

Place in oven for approx 1 hour and serve with steamed potato.

Swagman’s Delight

Mash one avocado with a teaspoon of Swagman’s Salt
Delicious on toast or as a dip!




Potato & Broad Bean Orechiette

1 onion diced
300gm potatoes (peeled and cut into 2.5cm pieces)
250gm broad beans
1 can whole tomatoes
1/2 can water
1 dspn Swagmans Salt OR 1 tspn Native Basil, 1 tspn Sea Parsley, 1/2 tspn Native Thyme, 1 tspn Saltbush, 1/2 tspn Mountain Pepper and salt to taste
1 teaspn Crushed Kutjera (Bush Tomato)
50ml Light Olive Oil or Macadamia Nut Oil
200gm Orechiette Pasta

Place oil in large pot, add onion and cook for a couple of minutes before adding potatoes, broad beans, can of tomatoes, water, and seasonings.
Cook for approx 20 minutes. Turn off and allow to sit as you cook the pasta.
Drain pasta and add to potato mix. Coat well and serve with grated Australian Parmesan.