Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Smashed Avocado in True Australian Style
Did you know smashed avocado is a great Australian invention? Top it with some Australian herbs like river mint, lemon myrtle, sea parsley or even salt bush and you are looking at something potentially more Australian than vegemite! So here are our top 5 ways to enjoy your smashed avocado in true Australian style! Salt Bush and River Mint add a gorgeous freshness to your smashed avocado that will quickly elevate your dish and give it a unique salty outback flavour. Topple your smashed avocado on top a slice of Wattleseed and macadamia loaf. The Wattleseeds will give a gorgeous nutty flavour while the macadamias will add a gorgeous crunch. Yum! Do you love a squeeze of lemon over the top of your smashed avo? If you do, we have some exciting news for you! Have you ever tried finger limes!?!? They are a Native Australian Bush Food that resembles what you would think lime caviar would look like. Your avocado will never be the same!!! This one is going to sound a little odd but try adding the Roogenic Native Detox Tea (grounded) to your smashed avocado. The tea blend is a concoction of herbs that are Earthy, fresh and fragrant and bound to bring your avocado fantasies to life. Lemon Myrtle is the Queen of Australian herbs and has a very distinctive creamy lemony flavour that when you add to the natural creaminess of the avocado you will essentially be in nature’s version of heaven. It really is a must try!!! These tips are so easy to achieve we know you’ll smash ‘em! #EatAvo #TheAustralianWay
Read moreSmashed Avocado in True Australian Style
Did you know smashed avocado is a great Australian invention? Top it with some Australian herbs like river mint, lemon myrtle, sea parsley or even salt bush and you are looking at something potentially more Australian than vegemite! So here are our top 5 ways to enjoy your smashed avocado in true Australian style! Salt Bush and River Mint add a gorgeous freshness to your smashed avocado that will quickly elevate your dish and give it a unique salty outback flavour. Topple your smashed avocado on top a slice of Wattleseed and macadamia loaf. The Wattleseeds will give a gorgeous nutty flavour while the macadamias will add a gorgeous crunch. Yum! Do you love a squeeze of lemon over the top of your smashed avo? If you do, we have some exciting news for you! Have you ever tried finger limes!?!? They are a Native Australian Bush Food that resembles what you would think lime caviar would look like. Your avocado will never be the same!!! This one is going to sound a little odd but try adding the Roogenic Native Detox Tea (grounded) to your smashed avocado. The tea blend is a concoction of herbs that are Earthy, fresh and fragrant and bound to bring your avocado fantasies to life. Lemon Myrtle is the Queen of Australian herbs and has a very distinctive creamy lemony flavour that when you add to the natural creaminess of the avocado you will essentially be in nature’s version of heaven. It really is a must try!!! These tips are so easy to achieve we know you’ll smash ‘em! #EatAvo #TheAustralianWay
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Lemon Myrtle Honey Granola
Ingredients: 4 tablespoons Roogenic Lemon Myrtle Honey 2 teaspoons cinnamon grounded 100g puffed quinoa 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g almonds METHOD Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients, mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR ROOGENIC LEMON MYRTLE HONEY NOW
Read moreLemon Myrtle Honey Granola
Ingredients: 4 tablespoons Roogenic Lemon Myrtle Honey 2 teaspoons cinnamon grounded 100g puffed quinoa 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g almonds METHOD Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients, mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR ROOGENIC LEMON MYRTLE HONEY NOW
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Lemon Myrtle Honey Chicken & Potatoes
Servings: 4 -5Ingredients: 4-5 Maryland chicken pieces ½ cup Roogenic Lemon Myrtle Honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 500g baby red potatoes, quartered 1/2 cup chicken stock 4 tablespoon olive oil 1 tablespoon minced garlic Handful of parsley, roughly chopped Salt and pepper, to season Method: Preheat oven to 200°C. Generously season chicken with salt and pepper. Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until the skin becomes golden and crisp. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the Roogenic Lemon Myrtle Honey, both mustards, and chicken stock to the pan, mixing well. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then cover with foil, transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and is no longer pink in the middle. Garnish with chopped parsley. Buy Now
Read moreLemon Myrtle Honey Chicken & Potatoes
Servings: 4 -5Ingredients: 4-5 Maryland chicken pieces ½ cup Roogenic Lemon Myrtle Honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 500g baby red potatoes, quartered 1/2 cup chicken stock 4 tablespoon olive oil 1 tablespoon minced garlic Handful of parsley, roughly chopped Salt and pepper, to season Method: Preheat oven to 200°C. Generously season chicken with salt and pepper. Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until the skin becomes golden and crisp. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the Roogenic Lemon Myrtle Honey, both mustards, and chicken stock to the pan, mixing well. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then cover with foil, transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and is no longer pink in the middle. Garnish with chopped parsley. Buy Now
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Pepperberry Lamb Stew
Ingredients: 4 lamb loin chops 1 brown onion, diced 3 cloves garlic, chopped fine 2 teaspoon Roogenic Pepperberries 4 bay leaf 2 teaspoons sweet paprika 500ml stock 3 tablespoons tomato paste 4 tablespoons Worcestershire sauce 4 potatoes, cut into 2cm cubes 1 tablespoon apple cider vinegar 250g frozen peas Salt and pepper to taste Method: Heat oil in a large pot. Add onion, garlic, lamb, bay leaf, Roogenic Pepperberries and paprika. Sauté 2-3 minutes over medium-high heat. Add 1 teaspoon of salt and stir, reduce heat to a low-medium heat, and cover. Leave covered for about 10 minutes. Uncover, add stock and bring the pot to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes. Add diced potatoes, frozen peas, Worcestershire sauce and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar and stir again. Adjust for salt and pepper before serving. SHOP FOR ROOGENIC PEPPERBERRY NOW
Read morePepperberry Lamb Stew
Ingredients: 4 lamb loin chops 1 brown onion, diced 3 cloves garlic, chopped fine 2 teaspoon Roogenic Pepperberries 4 bay leaf 2 teaspoons sweet paprika 500ml stock 3 tablespoons tomato paste 4 tablespoons Worcestershire sauce 4 potatoes, cut into 2cm cubes 1 tablespoon apple cider vinegar 250g frozen peas Salt and pepper to taste Method: Heat oil in a large pot. Add onion, garlic, lamb, bay leaf, Roogenic Pepperberries and paprika. Sauté 2-3 minutes over medium-high heat. Add 1 teaspoon of salt and stir, reduce heat to a low-medium heat, and cover. Leave covered for about 10 minutes. Uncover, add stock and bring the pot to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes. Add diced potatoes, frozen peas, Worcestershire sauce and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar and stir again. Adjust for salt and pepper before serving. SHOP FOR ROOGENIC PEPPERBERRY NOW
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Wattleseed Chocolate Mousse
Ingredients: 200g dark chocolate 500ml whipping cream 5 eggs separated 2 tablespoons of Roogenic Wattleseeds Method: Place the dark chocolate in a bowl and set it over a hot water bath or melt it in the microwave. Gradually whisk each egg yolk into the melted chocolate (one at a time), ensuring it is well combined into the chocolate mixture. If the mixture becomes stiff, use a fork. Once the egg yolks have been mixed through, add the Roogenic Wattleseeds for a gorgeous texture and mix to combine. Using a whisk, or a hand beater, whip the cream to soft peaks. Using a spatula, gradually fold them through your chocolate mixture. Thoroughly wash the whisk or hand beater and dry well. Whip the egg whites to firm peaks and fold through your chocolate mixture. Pour the Chocolate Wattleseed Mousse into glasses and set in the fridge for at least 3 hours. To serve, finish with fresh strawberries and a sprinkle of Wattleseeds. TIP: It is easier to work with eggs that are at room temperature. SHOP FOR ROOGENIC WATTLESEEDS NOW
Read moreWattleseed Chocolate Mousse
Ingredients: 200g dark chocolate 500ml whipping cream 5 eggs separated 2 tablespoons of Roogenic Wattleseeds Method: Place the dark chocolate in a bowl and set it over a hot water bath or melt it in the microwave. Gradually whisk each egg yolk into the melted chocolate (one at a time), ensuring it is well combined into the chocolate mixture. If the mixture becomes stiff, use a fork. Once the egg yolks have been mixed through, add the Roogenic Wattleseeds for a gorgeous texture and mix to combine. Using a whisk, or a hand beater, whip the cream to soft peaks. Using a spatula, gradually fold them through your chocolate mixture. Thoroughly wash the whisk or hand beater and dry well. Whip the egg whites to firm peaks and fold through your chocolate mixture. Pour the Chocolate Wattleseed Mousse into glasses and set in the fridge for at least 3 hours. To serve, finish with fresh strawberries and a sprinkle of Wattleseeds. TIP: It is easier to work with eggs that are at room temperature. SHOP FOR ROOGENIC WATTLESEEDS NOW
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