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Delicious recipes to try (with Soult)

Chocolate Pavlova with Chilli Chocolate Soult


  1. 4 egg whites ( room temperature)
  2. 250g castor sugar
  3. Pinch salt
  4. 1 tsp cornflour
  5. 1 Tbs white wine vinegar
  6. Few drops vanilla extract
  7. 1/2 tsp chilli choc salt
  8. 1/4 cup cocoa powder
  9. 50g bittersweet dark chocolate, finely chopped


Preheat oven to 180c.
Beat egg whites and pinch salt until soft peaks form.
Add sugar, in three batches, beating well between each, until mixture is thick and shiny.
Gently fold in sifted cornflour and cocoa powder, vanilla extract, vinegar, chilli choc salt and chopped chocolate until just combined.
Pour meringue onto a lined baking tray and form into a 20cm circle.
Place in oven and reduce heat immediately to 150c and cook for 1hr and 15 mins.
Turn oven off and allow to cool completely in oven.
Top with whipped cream and raspberries

Sweet Damper with Salty Sweet Soult


The ingredients and recipe for this damper is so simple, it is literally Flour, Lemonade, Salty Sweet Soult!

  1. 2 cups self-raising flour
  2. A pinch or 3 of Salty Sweet Soult
  3. Lemonade (instead of water)


The best way to cook this is using a cast iron camp oven on hot coals, beside a campfire.

This method of cooking process involves consistently replacing hot coals.

In a bowl, add 2 cups of self-raising flour (approximately half a cup per person) and a pinch or 3 of Salty Sweet Soult. Make sure you mix it and don’t knead it.

Slowly add lemonade and mix until ingredients start to combine and form a dough. This is the most important step, as you don’t want to knead the dough; it needs to be left as is. Using your hands, cup the dough and slowly work it until a round damper shape is achieved. If the dough sticks to your hands every time you pick it up, it is too moist – add more flour.

Sprinkle the base of the camp oven with flour – or, cover a trivet with foil and lightly flour it. Place the damper on top, and the lid on the camp oven. Ensure there is a gap of at least 5cm between the damper and the walls of the oven all the way around.

Sprinkle a generous amount of Salty Sweet Soult on the top of the Damper before you close the lid. Then, the bun’s in the oven!

Goulash with Rosemary and Garlic Soult


  1. 2 Onions
  2. 4 Carrots
  3. 1 Capsicum
  4. 1 can of Tomatoes (Max 1 can per batch)
  5. ¼ Celery
  6. 2 cups of Mushrooms
  7. 2 Tbsp Rosemary and Garlic Soult (½ on the Lamb and ½ in the stew)
  8. ½ cup chopped Italian herbs
  9. 1 pinch Pepper
  10. 2 pinches Paprika (any kind)
  11. 2 pinches Caraway seeds (optional)
  12. 500mls Vegetable Stock
  13. 2kg Lamb shanks (4 to 6 / 1 per person) or Beef Short Ribs. You can use any tougher cut and don’t use lean / soft cuts as they will get mushy.
  14. Sour cream, Sourdough or crusty bread


Basically this is a stew. Cut things big so it’s rustic. Cook it for ages!.
This recipe and not strictly traditional and you can vary quantities of ingredients to taste. It is perfect for a camp oven or can be cooked in a hooded barbecue or of course in the oven at home.

Coat the meat in a good layer of Rosemary and Garlic Soult
Brown or smoke the meat, then remove remove it from the pan or camp oven
Combine all the ingredients in the camp oven,including the stock and place the meat on top. Don’t forget to add the rest of the Rosemary and Garlic Soult.
Lid on. Cook for a couple hours on low
Stir. Cook for a couple hours on low
It’s nice if the veggies have a bit of structure, but you may like the meat to fall off the bone so check this periodically.
Serve with a little sourcream mixed in, but not much, just a big dollop on top.

Crumbed Fish with Lemon Myrtle Soult


  1. 500g boneless, white fish fillets (Basa, Flathead)
  2. ½ Cup plain flour
  3. 1 T Lemon Myrtle Soult
  4. 1 egg, lightly beaten
  5. ¼ C milk
  6. 3 C Panko crumbs
  7. ¼ bunch parsley, finely chopped
  8. Light olive oil for shallow frying


Combine lightly beaten egg with milk in a shallow bowl.
Place flour and Lemon Myrtle Soult in another shallow bowl.
Combine panko crumbs and chopped parsley in a third shallow bowl.
Trim fish fillets to desired size and then coat each piece in flour & Soult, followed by egg wash and finally coat in panko crumbs.
Repeat until all fish is crumbed.
Heat oil in non-stick fry pan on medium to high heat. When oil is hot, add fish fillets in batches and cook until golden brown and crispy.
Drain on rack.
Serve with salad or crunchy baked potato wedges and lemon.

Prawn and Pineapple Skewers with Lemon Myrtle Soult


  1. 1kg of green prawns (with tails on)
  2. 1 ripe pineapple
  3. Set of 10 skewers
  4. Olive oil
  5. Lemon Myrtle Soult


Cut pineapple into 1cm thick triangles. Lay prawns on paper towel.

Skewer three prawns seperated by two-three pineapple pieces on each skewer (larger the skewer, more prawn and pineapple).

Drizzle with olive oil and sprinkle Lemon Myrtle Soult on both sides.

Preheat BBQ and cook for 4mins on each side or until prawns are cooked through and pineapple has caramelised. Serve on a bed of rocket.

Sprinkle a touch more Lemon Myrtle Soult.

Smashed Avocado on Sourdough Toast with Lemon Myrtle Soult


  1. Avocado
  2. Sourdough bread
  3. Lemon Myrtle Soult salt

Toast bread under a grill or in a toaster – toast to your level of brown. Slice avocado in half and liberally smash with a fork or similar utensil. Spread avocado on toast, and sprinkle Lemon Myrtle Soult salt. Enjoy!

Cauliflower Steaks with Chilli Chocolate Soult


  1. One cauliflower head
  2. Olive oil
  3. Chilli & Chocolate Soult


Cut Cauliflower down the stem into 1cm thick steaks. Drizzle with olive oil.

Coat liberally with Chilli & Chocolate Soult

Pre heat BBQ or pan. Cook for 5 minutes on each side at a medium heat. Serve with a side of snow peas and Dutch carrots, in a street taco with pico de galo, or simply eat on its own. 

Chicken Wraps with Pico de Gallo and Chilli Chocolate Soult


  1. 800g of Chicken
  2. Chilli Chocolate Soult Salt
  3. Tomato, onion, birds eye chilli, lime and coriander
  4. Wrap breads
  5. Freshly ground black pepper

Prepare pico de gallo by dicing tomato, onion, chilli, lime and coriander. Mix in a large mixing bowl and set aside for later.
Preheat a frying pan to a medium high heat, coat with olive oil (or an oil of your choice) and add chicken. Season liberally with Chilli Chocolate Soult, black pepper and sear until chicken is cooked.
Add chicken and pico de gallo to wrap bread, roll up and serve.

Mediterranean Lamb Popsicles with Rosemary and Garlic Soult


  1. 1kg of Lamb Cutlets
  2. Olive Oil
  3. 1 Lemon
  4. Napkins
  5. Rosemary and Garlic Soult


Preheat BBQ high and rub olive oil over the lamb.

Liberally sprinkle Rosemary and Garlic Soult over both sides

Put lamb on the BBQ and cook one side for 4mins. Turn the lamb and squeeze half a lemon over the cooked side.

Sprinkle more Soult.

Remove and wrap a napkin around the bone stem

Enjoy immediately!

rump cap rosemary garlic Soult flavoured salt

Rump Cap Steak with Garlic and Rosemary Soult


  1. 1.2–1.5kg Longhorn rump
  2. Soult Rosemary and Garlic salt
  3. Freshly ground black pepper

Essential kit
You will need an ovenproof meat thermometer.
Remove the beef from the fridge a couple of hours before cooking.
Preheat the oven to 75°C/170°F (we haven’t included Gas because it’s less than ¼.) and place a large griddle over a high flame. Once the griddle is smoking hot, season your rump of meat with lots of salt and pepper, then sear each side twice, creating a criss-cross pattern over the surface of the rump.
Once you’ve seared the outside of the rump, place it in a roasting tin and insert an ovenproof meat thermometer. Roast for 4–5 hours, removing when the thermometer reads 55˚C for rare, 57 ˚C for medium rare and 60 ˚C for medium. If you don’t have an ovenproof meat thermometer you could check the internal temperature with a standard meat thermometer every half hour or so at around the 4-hour mark until it reaches these temperatures. Leave to rest for at least 20 minutes (by which time the internal temperature will have risen by a couple of degrees).

Belgium Chocolate (or Vanilla Bean) Ice Cream with Salty Sweet Soult


  1. Premium 1ltr tub of Belgium Chocolate or Vanilla Bean Ice Cream
  2. Salty Sweet Soult


Put one or two scoops of your favourite Ice Cream into a bowl. Sprinkle Salty Sweet Soult.

Revel in, and enjoy the mouth party!