Category Archives for "Recipes"

Illawarra Plum Spare Ribs

Illawarra Plum Spare Ribs2-3 pork spare ribs75ml Illawarra plum sauce40ml Rosella syrup50g Illawarra plums10g Ironbark honey40ml port wine10ml raspberry vinegar20g eggplant, zucchini & chilli chutney Method · In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war· De-glaze pan with the Read More …

Glazed Pineapple Ham

Glazed Pineapple Ham1×6kg leg ham½- ¾ pineapple (fresh & thinly sliced)100g de-seeded prunes150g honey mustard100g Ironbark honey50ml Lemon ironwood syrup30g brown sugara few cloves Method · Trim the skin and nearly all the fat from the leg· Smear a layer of honey mustard over the ham and decorate with thinly sliced pineapple and prunes, using the cloves Read More …

Pork cutlets with Lemon myrtle hollandaise

Pork cutlets with Lemon myrtle hollandaise1 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 butter Hollandaise 3 egg yolks2 tspn white wine250g clarified butter¼ teaspoon Lemon Myrtle Sprinkle Method · Dust cutlets in seasoned flour.· Dip in egg and then coat two Read More …

Salted Scaloppini with Fruit balsamic and wilted greens

Salted Scaloppini with Fruit balsamic and wilted greens1 sheet nori25g Outback salt20g fresh Vietnamese mint3×50g pork or veal scallopini from the legAlpine pepper100g Chinese cabbage or English spinach1 teaspoon Fruit balsamic Method · Place nori and salt in a blender and pulse blend until mixed together. Alternatively use a mortar and pestle. · Blanch the greens and toss Read More …

Pork Medallions wrapped in Paperbark

Pork Medallions wrapped in Paperbark1 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· Peel and core apple, then cut into large dices 1-2cm· Cut Read More …

Pork Pasties with a Bunya Pastry and Quandong Chutney

Pork Pasties with a Bunya Pastry and Quandong ChutneyBunya Nut Pastry 400g bunya nut meal (approx. 700g bunya nuts with shell on)250ml water10g butter120g fresh cream120g wheat flour Filling for Pastry 150g pork mince50g water chestnuts (diced)2 shallots (small/diced)2tbsp Alpine pepper1 cup pork jus100g tomatoes (chopped/seedless)salt to taste Quandong Chutney (30 portions) 250g quandong (quarters)100ml mirin500g cranberry sauce50g brown sugar100ml Read More …

Pork Fillet Smoked in Paperbark with Munthari Berry compote

Pork Fillet Smoked in Paperbark with Munthari Berry compote180g 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 frying Method · Sweat onions and munthari berries in some oil· Add wine and native Read More …

Grain-fed Pork Loin with Pepperberry Zinger Sauce

Grain-fed Pork Loin with Pepperberry Zinger Sauce2kg 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 overcook the medallions Sauce · place pepperberries and red wine with Read More …

Lamb leg rolled in wattle seed and macadamia nuts, served with mango sauce

Lamb leg rolled in wattle seed and macadamia nuts, served with mango sauce2.2kg Easy-carve (boned out) lamb leg200g crushed macadamia nuts200g wattleseed500g mango pureea pinch of Mintbush marinade50g buttersaltpepper Length-wise, roll one half into the macadamia nuts and the other half into the Wattleseed Place the leg into a hot oven and cover with aluminum foil ensuring Read More …