Barramundi is regarded as one of the world’s best eating fish (and a species that obviously loves life as it puts up a huge fight when caught on a line and thrills fisher-people when they go hunting).It is a shame ...
1 silverside (Denver Leg)1tbsp wattleseed2tbsp akudjura (ground bush tomato)50g munthari2 cups stock1 Spanish onion (diced finely)200g shittaki mushrooms (sliced)½ cup oil· Roll silverside in wattle seed and Akudjura to form a crust· Seal in hot oil and season· Place in ...
4 pork hocks200g carrots200g onions100g mushrooms2g Aniseed myrtle2g Lemon Myrtle Sprinkle2g Mountain pepper2 ltr demi glace500ml port wine100ml soy saucepinch saltpinch pepperbutchers twine Method · Trim and tie the hocks.· Finely dice all the vegetables (brunoise) and place in a braising dish, ...
4 cutlet pork lamb or beef rack100g macadamia nut pieces50g breadcrumbs1g native mint25g soft butterpinch saltpinch pepper50ml Cherikoff Mountain pepper BBQ sauce150ml demi glace50ml red wine5g native pepperberriesMethod· Trim the rack and cut the bone at the base.· In a ...
4 pork fillets200g warrigal greens16 bunya nut halves, boiled, shelled and sliced150g spreadable Kakadu plum20g munthari or riberrypinch saltpinch pepper225ml Kakadu plum and port wine sauce1 lt pork stockSauce150ml demi glace50ml port wine30g spreadable Kakadu plumMethod– Butterfly the pork fillet ...
Pancake Ingredients150g flour1 Eegpinch salt500-600ml milk¼ tspn bicarbonate of soda1 tbspn Lemon Myrtle Sprinkle, or Lemon aspen juiceMethod· Make up the batter adding the milk gradually to achieve the consistency required and allow to stand for 20 minutes.· Adjust the consistency and ...
2-3 pork spare ribs75ml Illawarra plum sauce40ml Rosella syrup50g Illawarra plums10g Ironbark honey40ml port wine10ml raspberry vinegar20g eggplant, zucchini & chilli chutneyMethod· In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till ...
1×6kg leg ham½- ¾ pineapple (fresh & thinly sliced)100g de-seeded prunes150g honey mustard100g Ironbark honey50ml Lemon ironwood syrup30g brown sugara few clovesMethod· Trim the skin and nearly all the fat from the leg· Smear a layer of honey mustard over ...
1 rack of pork, cut into 4 cutlets¼ cup plain flour1 egg, beaten¼ cup Macadamia nuts, finely chopped2 tablespoons Wildfire spice½ tablespoon Wattleseedmacadamia oil for frying1 tablespoon unsalted butterHollandaise3 egg yolks2 tspn white wine250g clarified butter¼ teaspoon Lemon Myrtle SprinkleMethod· Dust cutlets ...
1 sheet nori25g Outback salt20g fresh Vietnamese mint3×50g pork or veal scallopini from the legAlpine pepper100g Chinese cabbage or English spinach1 teaspoon Fruit balsamicMethod· Place nori and salt in a blender and pulse blend until mixed together. Alternatively use a ...
1 pork fillet1 apple3 pineapple rings (canned)¼ cup pineapple juice150g spreadableKakadu plum10g roasted macadamia nuts1 sheet paperbark5-6g cornflour10g warrigal greens (blanched)Method· Trim the fillet and cut into medallions, seal off the medallions in a pan and place to one side· ...
Bunya Nut Pastry400g bunya nut meal (approx. 700g bunya nuts with shell on)250ml water10g butter120g fresh cream120g wheat flourFilling for Pastry150g pork mince50g water chestnuts (diced)2 shallots (small/diced)2tbsp Alpine pepper1 cup pork jus100g tomatoes (chopped/seedless)salt to tasteQuandong Chutney (30 portions)250g ...
180g pork fillet (trimmed)20g diced pork10g onion (diced)20g Munthari10ml white wine¼ g Native mint, ground10g honey dew melon (diced)a generous pinch of Lemon Myrtle Sprinkle20g baby spinach (pousse)1 cos lettuce leaf1 piece of thinned paperbarkoil for fryingMethod· Sweat onions and munthari berries ...
2kg pork striploin (cut into medallions)5g Alpine pepper, ground10g native pepperberries (ground)1lt brown sauce600ml red wine½ bunch shallotscream (pouring cream for serving)· season loin medallions with ground Alpine pepper· lightly pan fry on a low heat so as not to ...
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 ...
2.2kg Easy-carve (boned out) lamb leg200g crushed macadamia nuts200g wattleseed500g mango pureea pinch of Mintbush marinade50g buttersaltpepperLength-wise, roll one half into the macadamia nuts and the other half into the WattleseedPlace the leg into a hot oven and cover with ...
This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is now featuring an Australian menu at Sydney’s Manly Pacific Parkroyal Hotel.Ravioli30 yabbies (5 portions)100g leeks, julienne cutwine glass of Vermouthsalt and pepper60 wonton skinsegg whiteDrop the ...
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 ...
4×120g emu fillets (primals from any muscle group)2g Mountain peppersalt50ml canola oil8 large Illawarra plums50g Munthari20ml Lemon aspen juiceother fruits are optional eg. blueberries, blackberries, Cape gooseberries20ml Sugarbag or maple & ironwood syrupSeason the emu fillets with the Alpine pepper ...
10g Alpine pepper10g Yakajirri60g melted butter4 large potatoes, peeled, boiled but firm and very thinly sliced60g parmesan, flakedAdd the Alpine pepper to the melted butter. On an oiled tray, arrange 4 rows of potato slices brushing each layer with the ...
