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Wattleseed Focaccia
Serves: 4 | Prep Time: 10 Minutes | Baking Time: 20 Minutes Ingredients: 650g plain flour 4 tbsp Roogenic Wattleseed 7g dried yeast (2 ¼ tsp) 1 tsp caster sugar 2 tsp salt 2 tbsp olive oil 500ml warm water Method: Get a big bowl, put in the flour, Roogenic Wattleseed, yeast, sugar, salt, oil then add the water. It must be body temperature (37 degrees). Mix with a wooden spoon until it is a smooth dough. Set aside dough to rise for at least 20 mins for it to prove and double in size in a warm place. Grease a flat tray/tin with olive oil and then sprinkle with flour. Once the dough has proved, re-mix it and put on the tray, sprinkle with a little flour and pat down in to a dollop shape then gently rub with olive oil, flaky salt and other Roogenic herbs and spices. Leave to rise again for another 20 mins and bake in the oven at 190ºC for 20 minutes or until golden brown on top. TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience. SHOP FOR ROOGENIC WATTLESEEDS NOW
Read moreWattleseed Focaccia
Serves: 4 | Prep Time: 10 Minutes | Baking Time: 20 Minutes Ingredients: 650g plain flour 4 tbsp Roogenic Wattleseed 7g dried yeast (2 ¼ tsp) 1 tsp caster sugar 2 tsp salt 2 tbsp olive oil 500ml warm water Method: Get a big bowl, put in the flour, Roogenic Wattleseed, yeast, sugar, salt, oil then add the water. It must be body temperature (37 degrees). Mix with a wooden spoon until it is a smooth dough. Set aside dough to rise for at least 20 mins for it to prove and double in size in a warm place. Grease a flat tray/tin with olive oil and then sprinkle with flour. Once the dough has proved, re-mix it and put on the tray, sprinkle with a little flour and pat down in to a dollop shape then gently rub with olive oil, flaky salt and other Roogenic herbs and spices. Leave to rise again for another 20 mins and bake in the oven at 190ºC for 20 minutes or until golden brown on top. TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience. SHOP FOR ROOGENIC WATTLESEEDS NOW
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Rocket, Pear & Parmesan Salad with Roogenic Oli...
Serves: 2 | Prep Time: 15 Minutes Ingredients: 125g baby rocket leaves 2 firm pears, cored, thinly sliced 1/2 cup shaved parmesan 2 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 2 limes, juiced Salt and pepper Method: In a serving bowl combine Rocket leaves, pear slices and shaved parmesan. In a separate bowl, whisk Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil, lime juice, salt and pepper. Once combined pour over salad and toss. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
Read moreRocket, Pear & Parmesan Salad with Roogenic Oli...
Serves: 2 | Prep Time: 15 Minutes Ingredients: 125g baby rocket leaves 2 firm pears, cored, thinly sliced 1/2 cup shaved parmesan 2 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 2 limes, juiced Salt and pepper Method: In a serving bowl combine Rocket leaves, pear slices and shaved parmesan. In a separate bowl, whisk Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil, lime juice, salt and pepper. Once combined pour over salad and toss. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
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Pesto with Roogenic Olive Oil
Ingredients: ½ cup pine nuts ½ cup Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/2 cup fresh basil leaves 1 garlic clove, halved 2 limes, juiced ½ cup shredded parmesan 1 teaspoon salt Method: Heat up a small fry pan to medium heat and add the pine nuts. Stir pine nuts occasionally for 2 minutes or until slightly golden brown. Set aside for 10 minutes to cool. Place the pine nuts, basil, garlic, lime juice, parmesan, salt and pepper in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil in a thin steady stream until the pesto is well combined. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
Read morePesto with Roogenic Olive Oil
Ingredients: ½ cup pine nuts ½ cup Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/2 cup fresh basil leaves 1 garlic clove, halved 2 limes, juiced ½ cup shredded parmesan 1 teaspoon salt Method: Heat up a small fry pan to medium heat and add the pine nuts. Stir pine nuts occasionally for 2 minutes or until slightly golden brown. Set aside for 10 minutes to cool. Place the pine nuts, basil, garlic, lime juice, parmesan, salt and pepper in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil in a thin steady stream until the pesto is well combined. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
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Avocado Salad Dressing with Roogenic Olive Oil
Serves: 4 | Prep Time: 10 Minutes Ingredients: 1 large avocado 3 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/4 cup water (or more for a thinner consistency) 1/4 cup lime juice 1 garlic clove, minced 1 teaspoon Roogenic Lemon Myrtle (optional) 1 teaspoon salt 1 teaspoon pepper Method: Add all the ingredients to a food processor. Blend until smooth and creamy. For a thinner consistency add more water until desired consistency is achieved. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
Read moreAvocado Salad Dressing with Roogenic Olive Oil
Serves: 4 | Prep Time: 10 Minutes Ingredients: 1 large avocado 3 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/4 cup water (or more for a thinner consistency) 1/4 cup lime juice 1 garlic clove, minced 1 teaspoon Roogenic Lemon Myrtle (optional) 1 teaspoon salt 1 teaspoon pepper Method: Add all the ingredients to a food processor. Blend until smooth and creamy. For a thinner consistency add more water until desired consistency is achieved. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
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Marinated Tomatoes with Roogenic Olive Oil
Serves: 2 | Prep Time: 15 Minutes Ingredients: 2 punnets cherry tomatoes, halved 3 tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1 lemon, juiced and rind grated 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoon fresh basil, sliced Method: Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours. Serve on their own, or over fresh crusty bread or with burrata cheese. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
Read moreMarinated Tomatoes with Roogenic Olive Oil
Serves: 2 | Prep Time: 15 Minutes Ingredients: 2 punnets cherry tomatoes, halved 3 tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1 lemon, juiced and rind grated 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoon fresh basil, sliced Method: Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours. Serve on their own, or over fresh crusty bread or with burrata cheese. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
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