Chemist Warehouse Catalogue - 16/10-29/10/2020 (Page 30)

wellbeing spice up your life lemon myrtle this month rom the aromatic spices of asian cooking to the simple freshness when meat and three veg dominated the australian dinner table are long gone with our culinary horizons now stretching affectionately known as the black olive own landscape for rich new flavours passionate about fusing native ingredients indian cuisine - it's just the same with our indigenous foods," he explains "immerse yourself in the culture and try the ingredients that are found in our own backyard herb and spice expert lan hemphill says top chef mark olive and herb expert lan hemphill unearth although indigenous herbs and spices the indigenous plants that are top of the crops for cooking are considered 'new' flavours by most words siobhan duck of the most ancient foods on the planet indigenous herbs and spices are largely as nature intended unlike more commonly farming over time home cooks are taking more interest in using traditional australian flavours in their get the most out of them mark and lan suggest seven ways to bring bush tucker flavours to your dinner table "immerse yourself in the culture and try the ingredients that are found mark olive's seared kangaroo in our own backyard." fillet with red cabbage ingredients preheat oven to 180c mix all the 6 kangaroo fillets 50ml olive oil to coat • 1 tsp native mountain pepper kangaroo fillets and coat with olive sear fillets all over for 1 minute then coat with prepared spice mix transfer fillets on to a rack place rack • 1 tsp dried saltbush over baking tray with 1cm of water • 1 tsp ground lemon myrtle cook fillets in oven for 8 minutes loosely cover with foil and rest for aspen powder for the cabbage stir fry cabbage in a little water to nien colander and squeeze out excess water heat olive oil and butter in • 1 pinch saltbush until translucent then add prepared • 1 pinch pepper leaves 1 pinch pink lake salt heat through exte01z01cw-vo