Category Archives for "Recipes"

Yabby ravioli with wild lime and shiitake

Yabby ravioli with wild lime and shiitakeThis 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 white Drop the live yabbies into a large volume of boiling water Read More …

Wattled Crocodile

Wattled CrocodileOne 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 the grounds and extract its characteristic flavour. 1 kg crocodile tail fillet (bone out and Read More …

Seared emu with an Illawarra plum and munthari compote

Seared emu with an Illawarra plum and munthari compote4×120g 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 syrup Season the emu fillets with the Alpine pepper and salt and pour the oil over Read More …

Alpine pepper potato cake

Alpine pepper potato cake10g Alpine pepper10g Yakajirri60g melted butter4 large potatoes, peeled, boiled but firm and very thinly sliced60g parmesan, flaked Add the Alpine pepper to the melted butter. On an oiled tray, arrange 4 rows of potato slices brushing each layer with the flavoured butter. Sprinkle with the Yakajirri and finish the top with the Read More …

Forest peppermint poached mullet with munthari butter sauce

Forest peppermint poached mullet with munthari butter sauce1kg 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 garnish Bring the vinegar, wine and water to the boil. Dissolve the sugar and add the coriander seeds and half of Read More …

Native herbed lamb saddle

Native herbed lamb saddle500g lamb saddle1 tablespoon canola oil¼ teaspoon Native mint½ teaspoon Native thyme1 tablespoon Lemon aspen juicepan liquids from cooked lamb6 black peppercorns1 egg yolk60g butter, chopped Trim any excess fat from the lamb saddle. Combine oil, herbs and juice and rub into lamb. Cover and refrigerate overnight. Heat a baking dish, add lamb Read More …

Paperbark Chicken

Paperbark ChickenPaperbark is a natural product which is used for its visual appeal as a platter liner and for service or when used as a cooking wrap, imparts a delicate smokey flavour from oils in the paperbark. This technique is the easiest way to smoke and cook meats in bark on a hot plate, char-grill Read More …

Outback pizza

Outback pizza500g bread mix10g wattleseed5g dry yeast300ml water2 tablespoons Bush tomato chutney2 tablespoons tomato sauce75g munthari250g oyster blade, sliced100ml wattle and red wine sauceeach of red and yellow capsicum2 shallots (white and green parts), chopped Mix the bread mix and wattle with the yeast and add the water at 30ºC. Mix in a spiral arm mixer Read More …

Wylde thyme crusted kangaroo

Wylde thyme crusted kangaroo4×150g loin or tenderloin fillets or rump5g Wylde thymesalt2 cloves garlic, crushed250ml canola oil Lightly season the roo with some of the Wylde thyme and salt and place into a stainless steel or glass bowl. Add the crushed garlic and cover the meat with oil. Leave to marinate at chill temperature for at Read More …

Creped Crustaceans

Creped CrustaceansThis dish requires the crepes to be made beforehand and then some skill and timing to serve six. Single serves prepared on order with pre-prepared crepes is easier. The sousing mixture of white wine, white wine vinegar and water is ideal for all seafoods which should be just cooked to rare. An alternative mix, Read More …

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