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 Outback Pride Tanami Fire and 1 teaspoon of Salt Bush.
The Desert in Bloom
Version 1: 
INGREDIENTS:
1 ripe avocado
1 teaspoon Outback Pride Desert Flakes
Salt to taste
This simple dish can be used as a dip or spread on hot toast. The combination of Saltbush, Kutjera, 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
Version 2 of The Desert in Bloom:
Mash one ripe avocado and add 6 grinds of Oz Tukka Artesian Salt and 24 grinds of Oz Tukka Wild Citrus Grind.
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 artesian 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. Excellent with Outback Pride Kutjera Sauce.