A new cycle and more time behind the microphone means looking after your tummy to ensure ultra DX performance is even more crucial than in the past. A run down, tired and hungry DXer is no good to anyone, including the YL for after shack celebrations, so it’s important you recharge your batteries with a hearty ‘Snack in the Shack’ to give you that bit of an extra oomph for 'when it counts'.

My yummy Bushetta is the Oz version of Italian bruschetta and I think it even tastes more delicious too. 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. Here’s my special ‘Shack Snack’ recipe…

INGREDIENTS

* 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

METHOD

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.

2. Mix well and sit aside until the baguette is ready.

3. Preheat your oven to 150°c. Then slice the sourdough baguette into 1cm thick slices.

4. Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette.

5. Place on a baking tray and toast until golden on each side.

6. Remove and allow to cool.

SERVING SUGGESTION

* 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.

[Bush Tomato Chutney is robust combo of ground bush tomatoes, regular tomatoes and apples in traditional styled chutney. The ground bush tomatoes are sourced from the arid areas of the Australian outback and provide a sweet and savoury taste of tamarillo, caramel and sun-dried tomatoes].