1kg pork, chicken or beef fillet

15ml Lemon aspen juice
40ml light soy sauce
30ml sweet sherry
1 tablespoon Hoisin sauce
½tablespoon grated ginger
½tablespoon Mountain pepper
6 Native pepperberries
2 cloves crushed garlic
1 teaspoon Bush tomato oil (see marinated bush tomaotes) (or sesame oil)
40ml honey
½teaspoon five spice powder
garnish of coloured capsicum, leek, carrot

Combine all the marinade ingredients, lightly crushing the native pepperberries and brush over the meat. Leave in a dish to marinate for at least 1 hour before baking at 200ºC for 50 minutes or until done, depending on the thickness of the fillets. Slice thinly and arrange on a platter around a mound of lemon myrtle rice. Garnish with shredded mixed vegetables.

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