Native Basil Recipes

Ricotta and Roo Lasagne
Lasagne sheets
Parmesan Cheese (grated)
4 Tbspns Macadamia Nut  Oil
2 garlic cloves minced
1 large onion diced
1 stick celery diced
1 carrot diced
650gm Kangaroo Mince
1 800gm can diced tomatoes
1 tspn crushed Bush Tomato
1 tspn Saltbush flakes
1 tspn Mountain Pepperleaf flakes
1 tspn Native Basil flakes
2 tspns Salt
80ml Lemon Myrtle Macadamia Nut Oil
1 shallot finely chopped
75gm plain flour
1 litre milk
2 fresh lemon myrtle leaves
500gm fresh ricotta cheese
1 heaped tspn salt
1 tspn ground pepperberry

Method for meat sauce:
Place 2 Tbspns of oil in large pot and then add the garlic, onion, celery, carrot. Cook for a  couple minutes and then transfer to a bowl and set aside.
Place 2 Tbspns of oil in the pot and add the mince. Brown it. Then add Bush Tomato, Saltbush, Mountain Pepper and Native Basil. Combine well. Add the can of tomatoes and the reserved vegetables, salt and mix well. Bring to boil and then simmer for 15
minutes. Then set aside.

Method for Cheese Sauce:
Place the oil in the pot and then add the shallot. Cook for a minute before adding the flour. Then slowly add the milk until a smooth consistency is achieved. Now add the lemon myrtle leaves and leave to simmer for around 8 minutes. Then add the ricotta and stir
constantly until smooth. Then add salt and pepperberry. Remove from heat.

Grease a baking dish with Macadamia Nut Oil. Then cover the bottom of the dish with a layer of cheese sauce. Then a layer of lasagne sheets. Then a layer of meat mixture, then a layer of cheese sauce, then a layer of lasagne sheets. Continue layering until done finishing with a layer of cheese sauce topped with grated parmesan cheese.

Bake 180C for 30 minutes or until golden.

Ricotta Stuffed Chicken

Flavoured with Native Basil, Native Thyme, Native Sage, Mountain Pepper, Sea Parsley and Tropical Pepperberry Sea Salt

For the stuffing:

500gm ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 teaspoon Native Basil
1/2 teaspoon Native Thyme
1 teaspn Sea Parsley
1 teaspn Mountain Pepper
1/2 teaspn Native Sage
1 large clove garlic, minced

For the rub
Macadamia Nut Oil
1 teaspoon Tropical Pepperberry Sea Salt

Into an oven preheated to 250C and immediately reduce to 175C
Cook for 90 minutes

Swagman’s Raspberry Chicken Tenderloins
650gm chicken tenderloins
2 Tablespoons Macadamia Nut Oil
1 Tablespoons honey
2 Tablespoons Sweet soy sauce
1/3 cup Raspberry Wine Vinegar
1 green capsicum (seed and slice)
1 red capsicum (seed and Slice)
2 shallots (sliced)
1 T Swagmans Salt

Sauté chicken in Macadamia Nut Oil and Taste Australia Swagmans Salt until browned and cooked through. Remove from pan, set aside and keep warm. Then add to the pan Cuttaway Creek Raspberry Wine Vinegar, honey and soy sauce. Cook over medium heat, stirring. Then add capsicums and shallots and cook for 2 minutes before returning the chicken to the sauce.

Serve over rice.


Blend 70gm pine nuts, 1 garlic clove, a cup of fresh basil, 1 teaspoon Swagman’s Salt, 1 tablespoon grated Australian Parmesan Cheese and half cup of Macadamia Nut Oil.

Serve as a dip or on pasta!

Native Basil Dressing

Whisk together half cup Lemon Myrtle Macadamia Nut Oil, half cup White Wine Vinegar, 1 tablespoon Native Basil, 1 minced garlic clove and 1 tablespoon mustard.
Pour into a jug and add a dash of balsamic vinegar and a few grinds of Whole Pepperberry. Whisk.

Gorgeous on chicken salad.

Cheats Pepper Chicken Risotto
Meat Balls in a Peppery Sauce
Swagman’s Delight
Potato & Broad Bean Orechiette