Stuff we sell and how to use them
Here at Native Eats we come up with many spice blends and food products to use for our dishes. So we thought, why not sell them? Below you'll find some profiles of some of our products as well as instructions to use them.
Roo BBQ Rub
We use this little herby beauty on our kangaroo fillet for wraps, sandwiches and salads. It's punchy, pungent and perfect with strong meat flavours such as roo (obvs), beef, lamb and venison.
How to use:
-Use 1 teaspoon of rub plus 1 tablespoon oil for every 100g of kangaroo.
-Slice Roo into 1 inch steaks
-Season with Kangaroo BBQ rub and oil. Leave to marinade for a few hours or overnight.
-Cook on a medium hot pan for 4 minutes a side. Allow to rest for 10 min and slice. Should be served between rare and medium, you really do want some redness still!
Other uses: Make a herby bbq sauce for beef ribs, sprinkle over lamb stew, put in a rolled venision roast. YUUUUUM
Native Herb vegetable blend
While we primarily use this to flavour our fantastic field mushrooms we also advocate it for so many other uses. It has a delicious anise overtone with great underlying earthiness.
How to use:
Use 1 teaspoon of herb for every 100g mushroom.
1) Wipe clean mushrooms and place on oiled tray
2) Sprinkle herb over the mushrooms, add some chopped garlic and a knob of butter or some oil over the top.
3) Bake in an 150c oven for at least 30 min and up to an hour. Take out and slice or serve whole.
-Put on chips or roast potatoes, Sprinkle over risotto, blend with butter for native herb butter!