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Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too. So instead of using fresh tomatoes, olive oil and basil I use a combination of bush tomato chutney, yakajirri, macadamia nut oil and wildfire spice. It’s best to make them up just before you serve them otherwise the bread gets soggy and soft.

Prep time:
Cook time:
Servings: 10


Cost per serving $0.00 view details
  • 1 sourdough baguette
  • 300g (½ pound) bush tomato chutney
  • 15g (1 tablespoon) yakajirri
  • 30ml (2 tablespoon) macadamia nut oil
  • 15g (1 tablespoon) wildfire spice
  • pinch salt


  1. Start by making the bushetta mix. In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil. Mix well and sit aside until the baguette is ready.
  2. Preheat your oven to 150°c. Then slice the sourdough baguette into 1cm thick slices. Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette. Place on a baking tray and toast till golden on each side. Remove and allow to cool.
  3. To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette. Then sprinkle yakajirri on top and serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 10 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 16mg 1%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • linda gilmer
    November 15, 2013
    Ask the Aussies because if you know nothing about it you need some information.
    • linda gilmer
      November 15, 2013
      This is not an insult but you have to be open to a bit of critasim!
      I have eaten very well down under after having lived there for four years, but, originale recepies! Comeoff it! Do not try to change them. Make something original with your own ingredients. You will never be able to export your "variations" to countries which have thousands of years of experience in certain things! It could be good but, apart from the fact that the ingredients are impossible to find in Europe and the only way is for you to export them here, a fact which would probbaly destroy our fauna and flora! (see the havoc you caused in Europe with your rabbits contaminated with maximatose and the sheep which caused the sindrome of Jacobs (New Zealand)). Maybe you forgot that rabbits, sheep, horses and European flora were imported to Australia about 250 years ago? You had no problems then because not being Australians you wanted your normal food from the old continente. Now, for some stupid reason you think that anyone that comes to Australia is a danger to the country if they have some food in their bagage! It would seem, however, that you have no problems importing European products from our producers! Wake up Aussiland!!!
      • Organic Cocktail Recipes
        April 4, 2012
        Delicious. Where would you suggest we find yakajirri in the US? Would love to try out your recipe
        1 reply
      • Linda Tay Esposito
        June 12, 2008
        I have never tasted Wildfire Spice. What's in it and what does it taste/smell like.

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