The large fresh or blanched Saltbush leaves can be used as a wrap around meat or fish, in salads or as a leafy bed for grilled meat or vegetables. The dried Saltbush flakes are a wonderful addition to bread, grills, pasta and as a pot herb.
Saltbush dried and ground can be purchased at Taste Australia Bush Food Shop.
Roast Pork encrusted with Aussie Bush Dukkah
Massage Macadamia Oil into a shoulder of pork and then roll it in Aussie Bush Dukkah, wrap in alfoil and bake at 180C. For the final half hour, fold back the alfoil. Serve with Sea Parsley and Mango Salsa, roasted kumara and kipfler potatoes and Yoghurt Dressing.
Aussie Bush Dukkah is a blend of Saltbush, Wattleseed, Bush Tomato, Mountain Pepperberry, Lemon Myrtle, Sesame Seeds, Macadamia Nuts, Garlic, Salt.
Oven baked Dukkah, Corn & Saltbush Chips
Preheat oven to 200C (180C fan forced oven).
Combine a cup of polenta, 2/3 cup plain flour, 1 tbspn saltbush and 1 teaspn baking powder in a bowl and add 1/4 cup macadamia oil and 1/2 cup of cold water. Mix well.
Divide the mixture in half and roll each half out separately between two sheets of baking paper until very thin (1mm). Sprinkle the flat mixture with Aussie Bush Dukkah and again roll gently to infuse.
Cut into triangles. Bake for 15 minutes or until crisp.
Lemon Myrtle, Saltbush and Pepperleaf Calamari Salad with the tang of Tanami Apple
4 calamari hoods
1 tsp Lemon Myrtle
1 cup Tempura Flour
20ml Macadamia Nut Oil
50g butter
1 ½ tsp Saltbush
1 ½ tsp Mountain Pepper
1 tsp Swagmans Salt
1 pkt mixed gourmet lettuce, washed, dried, chopped
2 truss tomatoes, deseeded, chopped
1 continental cucumber, deseeded, chopped
Prepare calamari hoods by washing and removing the “backbone” and skin (if desired).
Slice the hoods (or you can buy calamari rings).
Mix the lemon myrtle and flour. Roll the calamari pieces through the flour mixture.
Next, prepare the salad – toss to combine lettuce, tomato and cucumber in bowl and divide onto serving plates.
Heat Macadamia Nut Oil in a wok. Add Saltbush, Mountain Pepper and Tanami Fire.
Simmer for 30 seconds. Add the calamari, in batches and once done remove from the oil and drain on paper towel.
Repeat with the remaining calamari.
Top the salad with cooked calamari and a lemon wedge.
Now, drizzle the juices from the pan over.
Tanami Saltbush Salsa
For salsa, dice 4 truss tomatoes and half red onion into 5mm pieces and place in bowl. Stir through 1 minced clove of Garlic, 1 teaspoon of Swagmans Salt and 1 teaspoon of Salt Bush.
The Desert in Bloom
Version 1: 
INGREDIENTS:
1 ripe avocado
half teaspoon Pepperberry Sea Salt
This simple dish can be used as a dip or spread on hot toast. The combination of Saltbush, bush tomato, Wattleseed, Lemon Myrtle, Mountain Pepper, Salt & Garlic combined with the creaminess of ripe avocado is sensational.
Peel and deseed an avocado. Mash with Desert Flakes and, if required, extra salt
Bush Breadcrumbs
1 cup breadcrumbs
1 1/2 teaspoon saltbush flakes
1 1/2 teaspoon mountain pepper flakes
3 teaspoons native thyme
1 teaspoon (kutjera) Bush Tomato
Combine breadcrumbs and all herbs on a large plate. Feel free to adjust the quantities and types of herbs used according to what you have, and to your taste. Crumb your chosen meat in the usual way and cook.
You can make a crumb for fish and simply replace the bush tomato with sea parsley.
Saltbush Turkey Rissoles
500gm Turkey mince
1 egg
half teaspoon mountain pepper
heaped teaspoon saltbush
half teaspoon sea parsley
pinch of tasman sea salt.
1 onion diced.
Combine all ingredients in a bowl. Allow to rest for half an hour before using a dessertspoon to form into round balls and then roll in flour. Place in the fridge for half an hour before throwing on the BBQ.
Swagmans salt, Sea Parsley and Mango Salsa
Peel and cube one mango, add half a cubed capsicum, one cubed red onion – place all in a bowl and then mix 3 tablespoons Macadamia Oil, 2 Tablespoons dried Sea Parsley, 1 teaspoon Swagmans Salt, the flesh of 1 Native Tamarind (or equivalent puree concentrate) and add to the salsa ingredients. Cover and stand for at least half an hour to allow ingredients to infuse.
Swagmans Salt Yoghurt Dressing
Mix 1 tablespoon Swagmans Salt with a cup of plain yoghurt . Allow to stand for 30 minutes before serving on potato.
Swagmans Salt Tomato Dip
Heat 1 Tbspn Macadamia Nut Oil in a saucepan over medium heat. Add 1 diced onion and cook, stirring, for 3-4 mins. Add 1 Tbspn Swagmans Salt t and 1 diced green capsicum. Cook for 2 minutes. Stir in 1 Tbspn tomato paste and 500gm diced tomatoes. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins. Remove from heat. Cool completely. Serve with Dukkah Corn & Saltbush Chips
Swagmans Salt & Macadamia Sauce
Saute 2 cloves crushed garlic, 1 tspn fish sauce, 2 finely chopped shallots in 1 Tbspn Macadamia Oil for 3 mins. Add 125ml Coconut Cream & 1 Tbspn Honey. Bring to boil. Simmer 1 min. Remove from heat.
Blend 70gm macadamia nuts, 1.5 Tbspns Swagmans Salt , 1 tspn lemon myrtle, 1 tbspn soy sauce. Add coconut cream mixture and blend well.
Serve with your fave meat or vegetable skewers.
Swagmans Salt Tomato Sauce
Ingredients:
- 1 teaspoon cumin seeds
- 400g can tomatoes
- 1 splash extra virgin olive oil or Macadamia Nut Oil
- 1 small chopped onion (brown or red)
- 1 teaspoon minced or crushed garlic
- 1/2 water
- 1 teaspoon vegetable stock powder
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Swagmans Salt
- Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside. Keep a lid handy because they have a tendency to want to escape.
- Splash some oil into the pan and heat. Add the onions and saute until soft.
- Add the onion and cumin to the rest of the ingredients and blend until smooth.
- Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.
Potatoes
Select 2 or 3 small potatoes per person. Wash and place in a square of aluminium foil, drizzle a small amount of oil or dab a teaspoon of butter and a sprinkle of Swagmans Salt on top. Wrap up the package and place on the BBQ. They should be ready in 20 to 30 minutes, depending on potato size.
Saltbush & Native Basil Salsa
Ingredients
3 Vine ripened tomatoes (diced)
2 Lebanese Cucumbers (diced)
1 small red onion (diced)
3 sprigs continental parsley (finely chopped)
1 teaspoon Saltbush
1 teaspoon Native Basil
Salt to taste
Place all ingredients into a bowl and add Saltbush and Native Basil. Combine and refrigerate for at least 30 minutes to allow flavours to develop.
Onion Pie
Ingredients
1 kg red onions (peeled and sliced)
3 tablespoons oil
160gm fresh ricotta
50gm grated pecorino or parmesan
4 eggs (whisked)
puff pastry
1 desertspoon Saltbush
1/2 dessertspoon Native Sage
1/2 desertspoon
Ground Pepperberry
Place oil in saucepan and gradually cook all the onion until soft. Then set aside and add Saltbush,. Native Sage and Pepperberry. Allow to cool before adding the ricotta, pecorino, eggs (keep a little aside to brush over pastry). Combine well.
Grease and line a pastry dish with puff pastry. Add the onion mix. Place puff pastry on top and brush with egg mixture.
Bake 200C for 20 minutes until golden.
Gluten Free Kangaroo Meatloaf
Ingredients
500gm Kangaroo Mince
1 diced onion
3 tbsp Kutjera (Bush Tomato) Sauce
1 dspn Native Thyme
1 dspn Saltbush
2 eggs
3 tbsp rice crumbs or dried Gluten free bread crumbs
1 tbsp extra rice crumbs or dried Gluten free bread crumbs
Mix first seven ingredients together.
Roll into a loaf shape.
Roll in the 1 tbsp (more if you would prefer) rice or bread crumbs until coated.
Wrap in alfoil.
Cook for 180C for 90 minutes.
Then fold back the alfoil and allow to brown for 30 minutes.