Time: 1.5 hours
500g kangaroo mince
1 onion, diced
3 tbsp Kutjera (tomato) sauce
1 tspn native thyme
1 tspn saltbush
Salt and pepper, to taste
3 tbsp breadcrumbs
Mix all of the ingredients together and then make into a loaf shape. Roll in extra breadcrumbs until coated.
Wrap in aluminium foil and cook in the camp oven for 50 minutes, then roll back the aluminium foil to brown for a further 30 minutes.
Serve with tomato sauce, mashed potato and roast veggies.
Time: 1 hour
2 cups self-raising flour
1 tbsp ground wattleseed
1 tbsp ground lemon myrtle
1 tbsp macadamia nut oil
Milk for brushing
Sift the flour and seasonings into a large bowl and make a well in the centre.
Combine the buttermilk and oil and pour into the well. Mix quickly and lightly to form a soft dough.
Turn onto a floured board and knead until smooth.
Shape into a round ball, brush with milk, wrap in aluminium foil and place in the hot coals or camp oven for 40 to 50 minutes (it will sound hollow when tapped).
Enjoy with any spread that takes your fancy, perhaps some locally made jam.
LEMON MYRTLE BAKED CHEESECAKE
Time: 7 hours
250g cream cheese
600g ricotta cheese
1 cup white sugar
1 tbsp cornflour
2 tspn ground lemon myrtle or grated lemon rind
1 ½ tsp vanilla extract
250g plain sweet biscuits, crushed (Granita biscuits)
¼ cup raw sugar
90g unsalted melted
Preheat oven to 180°C (160°C fan forced). Grease a springform pan and wrap the outside of it with two layers of aluminium foil.
Combine crushed biscuits with sugar and butter. Press biscuit crumbs into the base of the springform pan and refrigerate.
Beat the cream cheese. Add ricotta and sugar and beat for two minutes until smooth.
Add cornflour, then eggs one at a time, beating well each time. Stir in lemon myrtle and vanilla.
Place springform pan in a baking dish. Pour mix into springform pan. Then pour enough hot water into the baking dish so that it comes halfway up the sides of the springform pan.
Bake for 10 minutes. Reduce oven temperature to 140°C (120°C fan forced) and bake for a further 30 minutes until almost set.
Remove pan from the water. Let it cool. Cover and refrigerate for at least six hours.