Crispy Skin Saltbush Chicken

by | Made, Recipes


Claire Bucklow of Refresh Hospitality

Image: Shannyn Higgins

We love this crispy skin saltbush chicken dish and so do our guests! The saltbush adds a soft, salty flavour and is slightly earthy – mixed in with the spices, this really packs a punch!

Image: Shannyn Higgins

Crispy skin chicken fillet, saltbush spiced rub, tarragon, creamy mushroom jus
*Serves 6


Rub marinade
¼ cup dried salt bush
2 tsp ground cumin
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp dried thyme
2 tbsp lemon juice
1/3 cup olive oil
500g chicken breast
Large handful tarragon

Creamy mushroom sauce
2 tbsp unsalted butter
½ tbsp olive oil
400g button mushrooms
Pinch of salt and pepper
2 garlic gloves
¼ cup white wine
½ cup chicken or vegetable broth
1 cup heavy thickened cream
½ cup parmesan
2 tsp fresh thyme leaves
Radishes – garnish



  1. Use a mortar and pestle or spice grinder to grind up the salt bush. Combine in a bowl with the cumin, garlic powder, cayenne pepper, thyme, 1 tablespoon of the lemon juice and half the oil. Season with salt and pepper.
  2. Rub the marinade all over the chicken breasts on both sides. Marinate in the fridge for a minimum of 30 minutes, or overnight.
  3. Add the remainder of the olive oil to a pan and ensure it is piping hot.
    Once the pan is hot, add the chicken breasts skin-side-down. Cook for 6-8 minutes on one side & then flip and cook for 4 minutes.
  4. Once the chicken breasts are seared and crispy, place them on a tray and into a preheated 350 degree oven to roast for a quick 15-20 minutes to finish cooking.

Creamy Mushroom Sauce

  1. Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown – approx. 4 to 5 minutes.
  2. Just before they are done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden.
  3. Add the white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  4. Add stock, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
  5. Stir occasionally and simmer for 2-3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.
  6. Adjust salt and pepper to taste. Remove from stove.
  7. Coat chicken well with the mushroom sauce


  1. Remove the tarragon leaves from its stem and roughly chop.
  2. Saute tarragon with a touch of olive oil for 2 minutes.
  3. Add tarragon to chicken as a garnish, along with some thinly sliced radishes.

Eat and enjoy!

Ms Floral Says: My mouth is watering! Such a wonderful dish to serve up at a wedding. Thank you so much for sharing this with us today.

About Refresh Hospitality: At Refresh Hospitality we are all about creating experiences. We specialise in event management and catering and will go above and beyond to ensure your big day is perfect! We can involved as little or as much as you like. Let us take the reins with exceptional service, fresh, delicious and local produce and competitive pricing. We offer a range of menu options from cocktail events to plated menus and shared dining experiences. All of our packages are flexible, we believe in tailoring a food and beverage package to suit your requirements rather than simply choosing from a set package. We work alongside some of the best industry professionals to ensure your day is stress-free, enjoyable and delicious from the first canapé to your last drink! Want to visit our venues? See Two Ton Max and The Ivory Elsternwick.

Catering by The Farm Cafe Made mid banner

Celebrating all things local, we’ve been looking at ways of supporting those close to us. These delicious honey jumbles have a gorgeous retro feel to them, and are so yummy it’s very difficult to stop at one (or three). Have a search on your local Facebook page or ask around about local hives to find some delicious honey that’s made on your doorstep. You can decant the honey into sweet pots for your guests, or whip up a bunch of these tasty biscuits for your dessert table or favours – yum!

What You Will Need:

  • Baking tools – trays, cooling rack, mixing bowls, saucepan, mixing spoons, baking paper
  • Honey jumble recipe – 60g butter, 1/2 cup honey, 1/4 cup brown sugar, 1 1/2 cups plain flour, 1/2 teaspoon bicarb soda, 1 tsp ground ginger, 1/2 tsp mixed spice, 1 tsp cinnamon, 2 tsp milk
  • Icing recipe – 1 1/2 cups icing sugar, 25g butter, squeeze lemon juice, water, pink food colouring
  • Gift boxes or bags if they’re to be given as a favour

Step 1. Much like gingerbread, these chewy and spicy honey jumbles are made with a dough that needs to be cooled before being baked. We loved being able to pop round the corner to pick up some local honey, but if you live where that can’t happen, check online to see if some country stores will ship to you. Place the butter, brown sugar and honey into a pan over heat until the butter melts. Bring to the boil, then place aside to cool.

Step 2. Sift the flour, bicarb soda and spices over the honey mixture. Once combined, add the milk and mix well. Place aside to cool for approximately 30 minutes, until dough becomes firm.

Step 3. Place the dough onto a lightly floured surface, and knead until just together. Cut the honey jumble dough into four pieces, and roll each into a long strip. Cut the strips into 5cm long pieces (or smaller for mini varieties), place on a tray, and into a preheated 180 degree oven for 10-12 minutes, or until golden. Let them cool on the tray for 10 minutes, before placing on a wire rack.

Step 4. To make the icing, mix together all of the ingredients, keeping a thick consistency (you may not need any water, depending on how juicy the lemon is). Add a couple of drops of pink colouring and combine well.

Step 5. Using a knife or spatula, ice each jumble, and let dry until icing is set. These delicious biccies are a retro treat that will be a delight on any dessert table, served alongside mini pots of your local honey, or given as sleepover hampers for your guests staying the night.

Ms Floral Says: These sweet treats are perfect for a dessert table. I love the inclusion of local honey too!

About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!


This post features the following wedding vendors. If you've been featured below, we'd love to get to know you. Click here to join Polka Dot Bride.

When it comes to The Local issue, there is no doubt, this month, Victoria is doing it a little tough. So we decided, it needed its own special cocktail to send a little sunshine its way. And what could be more Melbourne than a coffee laden cocktail? We found this recipe from the cold brew coffee liqueur wizards, Mr Black and taste-tested it ourselves for this week’s cocktail Friday. And the votes are in – it’s a winner!

You can see from the half-empty bottle of Mr Black, that this liqueur is a favourite in the polka household, but who knew the bitter taste of coffee goes so well in ginger beer? This is a must-try combination (and a fantastic choice for your wedding signature cocktail if you’re a coffee lover!). Want to amp up the coffee flavour? Add some fresh cold brew to the mix!



  1. In a copper cup, add lime juice and coffee liqueur
  2. Add ice and stir well
  3. Top with ginger beer
  4. Garnish with a lime wedge or slice