Australium recipe collection

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

BBQ corn cobs wrapped in bacon, cooked inside their own husks, served with garlic-chive compound butter. A smoky, juicy summer cookout classic with built-in seasoning.