Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Wattleseed Egg Nog
Prep time: 10 mins | Cook Time: 10 mins | Serves: 4 Ingredients: 6 egg yolks (save the egg whites for our Native Strawberry Pavlova recipe) 1/3 cup caster sugar 3 cups of milk 1/4 cup dark rum 1/4 cup brandy 1/4 cup cream 3 tsp Roogenic Wattleseeds Method Place eggs, sugar and milk in a saucepan over medium-low heat. Whisk to combine. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Stir in rum, brandy, cream and half the Roogenic Wattleseeds. Pour egg mixture into 4 heatproof glasses. Sprinkle with remaining Roogenic Wattleseeds and serve. SHOP FOR ROOGENIC WATTLESEEDS NOW
Read moreWattleseed Egg Nog
Prep time: 10 mins | Cook Time: 10 mins | Serves: 4 Ingredients: 6 egg yolks (save the egg whites for our Native Strawberry Pavlova recipe) 1/3 cup caster sugar 3 cups of milk 1/4 cup dark rum 1/4 cup brandy 1/4 cup cream 3 tsp Roogenic Wattleseeds Method Place eggs, sugar and milk in a saucepan over medium-low heat. Whisk to combine. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Stir in rum, brandy, cream and half the Roogenic Wattleseeds. Pour egg mixture into 4 heatproof glasses. Sprinkle with remaining Roogenic Wattleseeds and serve. SHOP FOR ROOGENIC WATTLESEEDS NOW
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Roast Christmas Chicken w/ Australian Spices
Prep time: 30 mins | Cook Time: 70 mins | Serves: 4 Ingredients: 1/2 loaf stale white bread (about 8 slices), crusts removed 100g unsalted butter, plus extra for the chicken 1 brown onion, finely chopped 1 tsp salt, plus extra for seasoning 1/4 cup roughly chopped parsley 1 tsp Roogenic Pepperberries (grounded) 1 tsp Roogenic Lemon Myrtle (grounded) 1 tsp Roogenic Native Thyme (grounded) 1/4 cup milk 1 whole free-range chicken (about 1.6kg) 1 lemon, cut into eighths 4 medium-sized potatoes, cut into fours 2 brown onion, cut into six Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries Method: Cut the bread into one-centimeter cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and Roogenic Native Australian Herbs. Add the milk to the stuffing until it comes together into a mass. Heat a fan-forced oven to 200°C degrees. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray. Drizzle the skin of the chicken with Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries and season well with salt. Roast the chicken for 30 minutes covered with baking paper and foil and then 40 minutes uncovered. The skin should be a golden-brown. Once cooked, let the chicken rest for 15 minutes. Serve the chicken with the stuffing and a crisp green salad. SHOP FOR ROOGENIC NATIVE SPICES NOW
Read moreRoast Christmas Chicken w/ Australian Spices
Prep time: 30 mins | Cook Time: 70 mins | Serves: 4 Ingredients: 1/2 loaf stale white bread (about 8 slices), crusts removed 100g unsalted butter, plus extra for the chicken 1 brown onion, finely chopped 1 tsp salt, plus extra for seasoning 1/4 cup roughly chopped parsley 1 tsp Roogenic Pepperberries (grounded) 1 tsp Roogenic Lemon Myrtle (grounded) 1 tsp Roogenic Native Thyme (grounded) 1/4 cup milk 1 whole free-range chicken (about 1.6kg) 1 lemon, cut into eighths 4 medium-sized potatoes, cut into fours 2 brown onion, cut into six Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries Method: Cut the bread into one-centimeter cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and Roogenic Native Australian Herbs. Add the milk to the stuffing until it comes together into a mass. Heat a fan-forced oven to 200°C degrees. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray. Drizzle the skin of the chicken with Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries and season well with salt. Roast the chicken for 30 minutes covered with baking paper and foil and then 40 minutes uncovered. The skin should be a golden-brown. Once cooked, let the chicken rest for 15 minutes. Serve the chicken with the stuffing and a crisp green salad. SHOP FOR ROOGENIC NATIVE SPICES NOW
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Macadamia & Lemon Myrtle Biscotti
Ingredients: 1 ¾ cup plain flour ¾ cup caster sugar ½ tsp bicarb soda 60g butter, melted 1tsp vanilla essence 2 eggs, beaten 3 tsp Roogenic Lemon Myrtle 1 cup Macadamia nuts Method: Sift flour, caster sugar and bicarb soda onto a clean work surface; make well. Combine butter, vanilla essence and eggs; place the liquids in the centre of well. Work ingredients to make a sticky soft dough, add Roogenic Lemon Myrtle and macadamia nuts to the dough. Wrap in plastic and rest for 30 minutes in the fridge. Remove the dough from the fridge, cut in half; form each half into logs and bake in a moderate oven for 30 minutes or until browned, remove to cool. When cold, slice with serrated knife; ½ - 1cm thickness, on an angle. Place on a tray and cook until brown; about 10 to 15 minutes. Cool and serve. Store in a sealed container; for up to 3 months. Or enjoy straight away with a Roogenic cuppa. SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreMacadamia & Lemon Myrtle Biscotti
Ingredients: 1 ¾ cup plain flour ¾ cup caster sugar ½ tsp bicarb soda 60g butter, melted 1tsp vanilla essence 2 eggs, beaten 3 tsp Roogenic Lemon Myrtle 1 cup Macadamia nuts Method: Sift flour, caster sugar and bicarb soda onto a clean work surface; make well. Combine butter, vanilla essence and eggs; place the liquids in the centre of well. Work ingredients to make a sticky soft dough, add Roogenic Lemon Myrtle and macadamia nuts to the dough. Wrap in plastic and rest for 30 minutes in the fridge. Remove the dough from the fridge, cut in half; form each half into logs and bake in a moderate oven for 30 minutes or until browned, remove to cool. When cold, slice with serrated knife; ½ - 1cm thickness, on an angle. Place on a tray and cook until brown; about 10 to 15 minutes. Cool and serve. Store in a sealed container; for up to 3 months. Or enjoy straight away with a Roogenic cuppa. SHOP FOR ROOGENIC LEMON MYRTLE NOW
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Wattleseed Pavlova
Ingredients: 2 tablespoons of ground Roogenic Wattleseeds 4 egg whites 1 cup caster sugar 2 heaped teaspoons cornflour 1/2 teaspoon vanilla essence 2 cups custard, ready-made Method: Preheat the oven to 180ºC. Grease a 17cm round baking pan and dust it lightly with a little cornflour. Beat the egg whites until soft peaks form and gradually beating in the sugar. Beat until the mixture is thick and the sugar is fully dissolved. Carefully fold in the cornflour, Roogenic Wattleseeds and vanilla essence. Spoon into the baking pan. Reduce the oven heat to 150ºC and place in oven. Bake for one hour. Let stand for five minutes before turning onto a serving plate. Allow to cool completely before decorating with the custard and sliced fruit. SHOP FOR ROOGENIC WATTLESEEDS NOW
Read moreWattleseed Pavlova
Ingredients: 2 tablespoons of ground Roogenic Wattleseeds 4 egg whites 1 cup caster sugar 2 heaped teaspoons cornflour 1/2 teaspoon vanilla essence 2 cups custard, ready-made Method: Preheat the oven to 180ºC. Grease a 17cm round baking pan and dust it lightly with a little cornflour. Beat the egg whites until soft peaks form and gradually beating in the sugar. Beat until the mixture is thick and the sugar is fully dissolved. Carefully fold in the cornflour, Roogenic Wattleseeds and vanilla essence. Spoon into the baking pan. Reduce the oven heat to 150ºC and place in oven. Bake for one hour. Let stand for five minutes before turning onto a serving plate. Allow to cool completely before decorating with the custard and sliced fruit. SHOP FOR ROOGENIC WATTLESEEDS NOW
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