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Lemon Myrtle & Macadamia Cookies
Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Lemon Myrtle ½ cup macadamias, roughly chopped Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Lemon Myrtle and macadamias. Bring the mixture together with your hands until it forms a dough. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreLemon Myrtle & Macadamia Cookies
Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Lemon Myrtle ½ cup macadamias, roughly chopped Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Lemon Myrtle and macadamias. Bring the mixture together with your hands until it forms a dough. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC LEMON MYRTLE NOW
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Native Pavlova w/ Mango & Sunrise Lime
Ingredients 2 tsp Roogenic Native Strawberry Tea (grounded) 4 egg whites 1 cup caster sugar 2 heaped teaspoons cornflour 1/2 teaspoon vanilla essence 2 cups cream, whipped 2 mango's diced 100g Sunrise Limes (optional), roughly chopped 100g raspberries Handful of dried quandongs METHOD: Preheat the oven to 180°C. 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, half of the Roogenic Native Strawberry Tea and vanilla essence. Spoon into the baking pan. Reduce the oven heat to 150°C and place it in the oven. Bake for one hour. Let stand for five minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream. Toss the mango, sunrise lime and raspberry with Native Strawberry Tea. Gently scoop on top. Enjoy! SHOP FOR ROOGENIC NATIVE STRAWBERRY NOW
Read moreNative Pavlova w/ Mango & Sunrise Lime
Ingredients 2 tsp Roogenic Native Strawberry Tea (grounded) 4 egg whites 1 cup caster sugar 2 heaped teaspoons cornflour 1/2 teaspoon vanilla essence 2 cups cream, whipped 2 mango's diced 100g Sunrise Limes (optional), roughly chopped 100g raspberries Handful of dried quandongs METHOD: Preheat the oven to 180°C. 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, half of the Roogenic Native Strawberry Tea and vanilla essence. Spoon into the baking pan. Reduce the oven heat to 150°C and place it in the oven. Bake for one hour. Let stand for five minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream. Toss the mango, sunrise lime and raspberry with Native Strawberry Tea. Gently scoop on top. Enjoy! SHOP FOR ROOGENIC NATIVE STRAWBERRY NOW
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Cinnamon Myrtle Porridge with Lemon Myrtle Infu...
Serves 2 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 2 cups almond milk 1 cup dry rolled oats 1 tablespoon Roogenic Cinnamon Myrtle 2 tablespoons Roogenic Lemon Myrtle Infused Honey Method: In a medium-sized saucepan, add the almond milk & Roogenic Cinnamon Myrtle, and bring to a light simmer. Once the milk is simmering, add the oats and cook over medium-low heat while stirring frequently for 4 to 5 minutes, or until the oats are cooked. Allow the oatmeal to rest for 1 minute before serving. Garnish with any fresh fruit or nuts that you like and a GENEROUS spoonful of Roogenic Lemon Myrtle Infused Honey on each serve. Buy Lemon Myrtle Infused Honey
Read moreCinnamon Myrtle Porridge with Lemon Myrtle Infu...
Serves 2 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 2 cups almond milk 1 cup dry rolled oats 1 tablespoon Roogenic Cinnamon Myrtle 2 tablespoons Roogenic Lemon Myrtle Infused Honey Method: In a medium-sized saucepan, add the almond milk & Roogenic Cinnamon Myrtle, and bring to a light simmer. Once the milk is simmering, add the oats and cook over medium-low heat while stirring frequently for 4 to 5 minutes, or until the oats are cooked. Allow the oatmeal to rest for 1 minute before serving. Garnish with any fresh fruit or nuts that you like and a GENEROUS spoonful of Roogenic Lemon Myrtle Infused Honey on each serve. Buy Lemon Myrtle Infused Honey
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Lemon Myrtle Infused Honey Anzac Biscuits
Ingredients: 2 cups rolled oats 2 cups plain flour 1.5 cups raw sugar 1.5 cups desiccated coconut 250g salted butter 3 tbsp Roogenic Lemon Myrtle Honey 4 tbsp boiling water 2 tsp bicarbonate soda Method: In a large bowl combine flour, oats, sugar & coconut until well combined. In a saucepan add butter and Roogenic Lemon Myrtle Honey and cook on a low heat until it starts bubbling or is slightly darkening in colour. Add the butter mixture, boiling water and bicarbonate soda to the bowl of dry ingredients. Stir until well mixed together, add a little more flour if the mixture is too sticky and/or slack. Hand mold biscuits to desired shape and place onto a baking tray and bake at 160°C fan forced for 10 - 15 minutes or until golden brown. SHOP FOR ROOGENIC HONEY NOW
Read moreLemon Myrtle Infused Honey Anzac Biscuits
Ingredients: 2 cups rolled oats 2 cups plain flour 1.5 cups raw sugar 1.5 cups desiccated coconut 250g salted butter 3 tbsp Roogenic Lemon Myrtle Honey 4 tbsp boiling water 2 tsp bicarbonate soda Method: In a large bowl combine flour, oats, sugar & coconut until well combined. In a saucepan add butter and Roogenic Lemon Myrtle Honey and cook on a low heat until it starts bubbling or is slightly darkening in colour. Add the butter mixture, boiling water and bicarbonate soda to the bowl of dry ingredients. Stir until well mixed together, add a little more flour if the mixture is too sticky and/or slack. Hand mold biscuits to desired shape and place onto a baking tray and bake at 160°C fan forced for 10 - 15 minutes or until golden brown. SHOP FOR ROOGENIC HONEY NOW
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Pepperberry Mushroom Sauce
Serves: 2 | Prep Time: 10 Minutes | Cooking Time: 10 Minutes Ingredients: 50g butter 350g mushrooms, sliced 1/2 cup double cream 2 teaspoons Roogenic Native Pepperberries, ground 1 cup beef stock 2 cloves crushed garlic 2 tablespoon Worcestershire sauce 1 tsp corn flour (optional) Method: Add butter to a pan, once melted add mushrooms and sauté until golden and soft. Set aside in a bowl for later. In the same pan, add beef stock, cream, ground Roogenic Pepperberries, garlic and Worcestershire sauce. Bring to the boil, reduce to a simmer and cook for 5-10 minutes stirring constantly until the sauce thickens slightly and can coat the back of a wooden spoon. Add the mushrooms to the sauce and serve over steak, vegetables or chicken. OPTIONAL: For a thicker sauce, mix 1 tsp of cornflour with 2 tsp of water in a bowl and stir until the cornflour is dissolved. Pour the cornflour into the Pepperberry sauce, stirring constantly. Cook for a further 2 minutes. TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience. SHOP FOR ROOGENIC PEPPERBERRY NOW
Read morePepperberry Mushroom Sauce
Serves: 2 | Prep Time: 10 Minutes | Cooking Time: 10 Minutes Ingredients: 50g butter 350g mushrooms, sliced 1/2 cup double cream 2 teaspoons Roogenic Native Pepperberries, ground 1 cup beef stock 2 cloves crushed garlic 2 tablespoon Worcestershire sauce 1 tsp corn flour (optional) Method: Add butter to a pan, once melted add mushrooms and sauté until golden and soft. Set aside in a bowl for later. In the same pan, add beef stock, cream, ground Roogenic Pepperberries, garlic and Worcestershire sauce. Bring to the boil, reduce to a simmer and cook for 5-10 minutes stirring constantly until the sauce thickens slightly and can coat the back of a wooden spoon. Add the mushrooms to the sauce and serve over steak, vegetables or chicken. OPTIONAL: For a thicker sauce, mix 1 tsp of cornflour with 2 tsp of water in a bowl and stir until the cornflour is dissolved. Pour the cornflour into the Pepperberry sauce, stirring constantly. Cook for a further 2 minutes. TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience. SHOP FOR ROOGENIC PEPPERBERRY NOW
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