Accompanying the popular Australian TV series, Dining Downunder, The Dining Downunder Cookbook is a journey of three chefs across Australia, cooking with indigenous ingredients and sharing their passion of an authentic Australian cuisine.With recipes and stories from the show, chefs ...
1 pork filleta handful of warrigal greens (frozen or fresh)4 slices of kumara (about 7-8mm thick)10 ml macadamia nut oil1 piece of paperbark thinned from a rolltwine (not plastic or nylon)Trim the pork fillet and rub with macadamia nut oil ...
One of the few flavours which enhances rather than overwhelms the very subtle, fishy-chicken flavour of crocodile is wattle. This is one occasion that wattle is used dry as a seasoning rather than more commonly being boiled first to soften ...
1kg mullet fillets200ml white wine vinegar200ml white wine200ml water100g brown sugar1 teaspoon coriander seeds¼ teaspoon Forest peppermint50g butter100g Munthari1 leek, finely sliced and deep fried as a frizee garnishBring the vinegar, wine and water to the boil. Dissolve the sugar ...
200g prepared refried bunya nut pastry 50g munthari 1 medium onion, chopped 1 clove garlic, chopped 2 large mushrooms, sliced 2 shiitake or Chinese mushrooms, sliced 1 medium carrot, grated 1 small kumara, thinly sliced and paperbark baked ½ teaspoon ...
8 large Balmain bugs (shovel-nosed sand lobsters)4 whiting fillets or ocean perch or equivalent200g kumara (orange sweet potato)1 piece of paperbark5g Mountain pepperleek and capsicum julienne or other garnishingIf the bugs are alive, place them into the freezer for 30 ...
It is amazing what a single travel writer’s opinion from one, unqualified trip can do for a city’s reputation (a bit like a food critic’s opinion on his one night stand at a restaurant). Lucky we don’t measure the efficacy ...
