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Spaghetti with Garlic, Parmesan and Roogenic Ol...
Serves: 4 | Prep Time: 15 Minutes | Cooking Time: 15 Minutes Ingredients: 500g dried spaghetti 4 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/2 cup regular olive oil 8 large garlic cloves, peeled and finely chopped 1 teaspoon crushed red pepper flakes 1/2 cup parsley, freshly sliced 1 cup Parmesan cheese, freshly grated, plus extra for serving 2 teaspoons salt 2 teaspoons pepper Method: Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, add the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta. Meanwhile, heat the regular olive oil over medium heat in a large pot. Add the garlic and cook for 2 minutes, stirring frequently. Add the red pepper flakes and cook for 30 seconds more. Add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 2 teaspoons of salt and simmer for about 5 minutes until the liquid is reduced by about a third. Add the drained pasta to the garlic sauce and toss. Remove off the heat, add the parsley and Parmesan and toss well to combine. Taste for seasoning, drizzle with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil and serve warm with extra Parmesan on the side. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
Read moreSpaghetti with Garlic, Parmesan and Roogenic Ol...
Serves: 4 | Prep Time: 15 Minutes | Cooking Time: 15 Minutes Ingredients: 500g dried spaghetti 4 Tablespoons Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry 1/2 cup regular olive oil 8 large garlic cloves, peeled and finely chopped 1 teaspoon crushed red pepper flakes 1/2 cup parsley, freshly sliced 1 cup Parmesan cheese, freshly grated, plus extra for serving 2 teaspoons salt 2 teaspoons pepper Method: Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, add the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta. Meanwhile, heat the regular olive oil over medium heat in a large pot. Add the garlic and cook for 2 minutes, stirring frequently. Add the red pepper flakes and cook for 30 seconds more. Add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 2 teaspoons of salt and simmer for about 5 minutes until the liquid is reduced by about a third. Add the drained pasta to the garlic sauce and toss. Remove off the heat, add the parsley and Parmesan and toss well to combine. Taste for seasoning, drizzle with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil and serve warm with extra Parmesan on the side. SHOP FOR ROOGENIC OLIVE OIL INFUSED WITH LEMON MYRTLE & PEPPERBERRY NOW
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Pepperberry & Native Thyme Sausage Rolls
Ingredients 2 slices of wholemeal bread crust removed (see note 1) 500g pork mince (see note 2) 1 onion grated 1 carrot peeled and grated 1 zucchini grated 1 tsp Roogenic Pepperberries, crushed 2 tsp Roogenic Native Thyme 1 tsp salt 3 sheets frozen puff pastry defrosted 1 egg, lightly beaten to use as egg wash METHOD Place wholemeal bread in a medium size bowl and cover with water. Allow to sit for 5 minutes, the bread will soften and become mushy. Use your fingers to break the bread up. Pour the softened bread into a fine-meshed colander and allow to drain well. In a large bowl place, pork, onion, carrot, zucchini, Roogenic Pepperberries, Roogenic Native Thyme and salt. Making sure the bread has drained well, add it to the pork mixture. Then use your hands to mix all the ingredients together. This is a bit messy but lots of fun! Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally and spoon 1/6 of the mince mixture into a sausage shape along the long edge. Brush opposite edge of the pastry with a little egg wash to help seal, and then carefully roll the pastry to enclose the filling. Cut each roll into four portions. Place the rolls seam-side down onto two baking paper lined trays. Roughly brush each sausage roll with a little of the egg wash and sprinkle a little ground Roogenic Pepperberries on top. Place the trays into the oven for 20 minutes or until cooked through, puffed and golden. Allow the sausage rolls to cool on the tray for 5 minutes before tucking in. Note: The softened wholemeal bread retains the moisture in the pork mince, also prevents the filling shrinking. The pork mince can be mixed or replaced with beef, chicken or sausage meat. SHOP FOR ROOGENIC NATIVE THYME NOW & ROOGENIC PEPPERBERRY
Read morePepperberry & Native Thyme Sausage Rolls
Ingredients 2 slices of wholemeal bread crust removed (see note 1) 500g pork mince (see note 2) 1 onion grated 1 carrot peeled and grated 1 zucchini grated 1 tsp Roogenic Pepperberries, crushed 2 tsp Roogenic Native Thyme 1 tsp salt 3 sheets frozen puff pastry defrosted 1 egg, lightly beaten to use as egg wash METHOD Place wholemeal bread in a medium size bowl and cover with water. Allow to sit for 5 minutes, the bread will soften and become mushy. Use your fingers to break the bread up. Pour the softened bread into a fine-meshed colander and allow to drain well. In a large bowl place, pork, onion, carrot, zucchini, Roogenic Pepperberries, Roogenic Native Thyme and salt. Making sure the bread has drained well, add it to the pork mixture. Then use your hands to mix all the ingredients together. This is a bit messy but lots of fun! Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally and spoon 1/6 of the mince mixture into a sausage shape along the long edge. Brush opposite edge of the pastry with a little egg wash to help seal, and then carefully roll the pastry to enclose the filling. Cut each roll into four portions. Place the rolls seam-side down onto two baking paper lined trays. Roughly brush each sausage roll with a little of the egg wash and sprinkle a little ground Roogenic Pepperberries on top. Place the trays into the oven for 20 minutes or until cooked through, puffed and golden. Allow the sausage rolls to cool on the tray for 5 minutes before tucking in. Note: The softened wholemeal bread retains the moisture in the pork mince, also prevents the filling shrinking. The pork mince can be mixed or replaced with beef, chicken or sausage meat. SHOP FOR ROOGENIC NATIVE THYME NOW & ROOGENIC PEPPERBERRY
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Roast Pumpkin Salad with Aussie Herbs & Macadamia
Ingredients: 1/2 Japenese pumpkin cut into 2cm-thick wedges 100ml extra virgin olive oil 3 teaspoon Roogenic Cinnamon Myrtle 3 teaspoon Roogenic Salt Bush 150g cups mixed salad leaf 1/2 cup (75g) macadamia nuts, roughly chopped, toasted 1/4 cup dried cranberries. 2 tsp salt 2 tsp pepper Olive oil and lemon juice for dressing (optional) Method: Preheat the oven to 200°C and line 2 baking trays with foil. Arrange the pumpkin in a single layer on the baking trays. Drizzle with 4 tablespoons oil, scatter over with Roogenic Cinnamon Myrtle, Roogenic Salt Bush and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool. To serve, place your pumpkin on top of your salad leaves and sprinkle with macadamias and cranberries. Optional Dressing: Squeeze over lemon juice, drizzle with olive oil and season to taste. SHOP FOR ROOGENIC SALT BUSH & CINNAMON MYRTLE NOW
Read moreRoast Pumpkin Salad with Aussie Herbs & Macadamia
Ingredients: 1/2 Japenese pumpkin cut into 2cm-thick wedges 100ml extra virgin olive oil 3 teaspoon Roogenic Cinnamon Myrtle 3 teaspoon Roogenic Salt Bush 150g cups mixed salad leaf 1/2 cup (75g) macadamia nuts, roughly chopped, toasted 1/4 cup dried cranberries. 2 tsp salt 2 tsp pepper Olive oil and lemon juice for dressing (optional) Method: Preheat the oven to 200°C and line 2 baking trays with foil. Arrange the pumpkin in a single layer on the baking trays. Drizzle with 4 tablespoons oil, scatter over with Roogenic Cinnamon Myrtle, Roogenic Salt Bush and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool. To serve, place your pumpkin on top of your salad leaves and sprinkle with macadamias and cranberries. Optional Dressing: Squeeze over lemon juice, drizzle with olive oil and season to taste. SHOP FOR ROOGENIC SALT BUSH & CINNAMON MYRTLE NOW
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Lemon Myrtle Honey Glazed Ham with Pepperberries
Ingredients: 2.5kg ready-to-eat ham ¼ cup crushed Roogenic Pepperberries 1/4 cup dark golden syrup 2 cups Roogenic Lemon Myrtle Infused Honey 170g butter Method: Preheat oven to 170º C. Score ham and cover with crushed Roogenic Pepperberries. Place ham in foil lined baking pan. In a medium-sized saucepan, heat the golden syrup, Roogenic Lemon Myrtle Infused Honey and butter. Keep glaze warm while baking the ham. Brush the glaze over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking switch oven to grill to caramelize the glaze. Remove from oven and let sit a few minutes before serving. SHOP FOR ROOGENIC HONEY NOW
Read moreLemon Myrtle Honey Glazed Ham with Pepperberries
Ingredients: 2.5kg ready-to-eat ham ¼ cup crushed Roogenic Pepperberries 1/4 cup dark golden syrup 2 cups Roogenic Lemon Myrtle Infused Honey 170g butter Method: Preheat oven to 170º C. Score ham and cover with crushed Roogenic Pepperberries. Place ham in foil lined baking pan. In a medium-sized saucepan, heat the golden syrup, Roogenic Lemon Myrtle Infused Honey and butter. Keep glaze warm while baking the ham. Brush the glaze over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking switch oven to grill to caramelize the glaze. Remove from oven and let sit a few minutes before serving. SHOP FOR ROOGENIC HONEY NOW
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BBQ Prawns
Ingredients: 30 raw prawns (peeled) 400g canned tomatoes, peeled 75g brown sugar (1/3 cup) 60ml cider vinegar (¼ cup) 2 tbsp Worcestershire Sauce 2 tsp Roogenic River Mint 2 tsp Roogenic Native Basil 100g baby spinach leaves 1 avocado (cut into slices) 80g butter, coarsely chopped 2 tsp salt 1 tsp pepper For brushing: olive oil Method In a food processor, pulse your tomatoes until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire Sauce, Roogenic Native Basil and Roogenic Rover Mint. Stir occasionally, until thickened (7-8 minutes) and then add in butter, salt and pepper. Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked through (1-2 minutes). Transfer to a serving plate and serve with avocado, spinach and remaining sauce. SHOP FOR ROOGENIC RIVER MINT & NATIVE BASIL NOW
Read moreBBQ Prawns
Ingredients: 30 raw prawns (peeled) 400g canned tomatoes, peeled 75g brown sugar (1/3 cup) 60ml cider vinegar (¼ cup) 2 tbsp Worcestershire Sauce 2 tsp Roogenic River Mint 2 tsp Roogenic Native Basil 100g baby spinach leaves 1 avocado (cut into slices) 80g butter, coarsely chopped 2 tsp salt 1 tsp pepper For brushing: olive oil Method In a food processor, pulse your tomatoes until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire Sauce, Roogenic Native Basil and Roogenic Rover Mint. Stir occasionally, until thickened (7-8 minutes) and then add in butter, salt and pepper. Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked through (1-2 minutes). Transfer to a serving plate and serve with avocado, spinach and remaining sauce. SHOP FOR ROOGENIC RIVER MINT & NATIVE BASIL NOW
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