Warndu Oils and Vinegars Four ways

Four inspiration and easy ways to use our signature Australian Native Food's Oil and Vinegar with the humble ol spud.

The perfect salad dressing every time
No, really…..

How to do it:

• 1 part wattleseed balsamic
• 2 parts native thyme oil
• Put it into a small jar, shake and dress your otherwise boring salad liberally. You will have a dinner
• party dazzler every time.

Perfect Roast Potatoes

How to do it:

Preheat your oven to 180.C. Take your potatoes, peel them and slice into desired roast size. Parboil them from cold until just beginning to get tender. Drain the excess water off. Shake them about in the sieve so they are fluffy. Put them in a bowl and drizzle with native thyme oil and a lashing of good quality salt. Place them on a lined tray and spread them out. Cook until golden brown.

Saltbush Roast Veggies

How to do it:

• Preheat your oven to 180.C. Take your veggies such as carrots, parsnips, potatoes, peel them and
• slice into desired roast size. Par boil them from cold until just beginning to get tender. Drain the
• excess water off. Shake them about in the sieve so they are fluffy. Put them in a bowl and drizzle
• with saltbush oil and a lashing of good quality salt. Place them on a lined tray and spread them out.
• Cook until golden brown.

Wattleseed Roast Beets

How to do it:

• Preheat your oven to 180.C. Take your beetroots and quarter them.Put them in a bowl and drizzle
• with wattleseed balsamic and a lashing of good quality salt. Place them on a lined tray and spread
• them out. Cook until golden brown. When you remove from the oven give them another drizzle with
• balsamic and serve.

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