Category Archives for "Recipes"

Crepes

CrepesThe flavours of many native herbs and spices and some fruits, for example, muntharies, are well utilised incorporated into crepes or bread dishes and bread sauces. All these soak up flavour and are economic uses of these bushfoods. The mixture of akudjura, wattle and Alpine pepper is Australia’s answer to a Cajun spice mix. Alternatively, Read More …

Bunya nut vegetarian pie

Bunya nut vegetarian pie200g 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 Alpine pepper 1 red capsicum, chopped 1 medium potato, sliced and steamed Read More …

Beef with garlic and gumleaf

Beef with garlic and gumleaf4×200g beef striploin15ml oil30g butter30g fine diced onion1 clove finely chopped garlic150ml veal or beef stock100ml cream10ml wattleseed extract2 to 3 drops Gumleaf oil seasonings250g blanched Rainforest herb fettuccine300g finely sliced and blanched red and green capsicums, zucchini100g finely sliced and blanched spring onions25ml macadamia nut oil Season the striploin and sear all Read More …

Balmain bugs and whiting

Balmain bugs and whiting8 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 garnishing If the bugs are alive, place them into the freezer for 30 minutes and then plunge them briefly in boiling salted water. Refresh in Read More …

Whole Baby Barramundi and Munthari Butter Sauce

Whole Baby Barramundi and Munthari Butter Sauce400g whole baby barramundi30ml vegetable oil2 drops gumleaf oil (careful, this product is very strong)1 tbspn butter30g finely chopped leak½cup munthari berriespinch of lemon myrtleseasonings. Combine the vegetable oil and gumleaf oil and heat in a frypan to smoking temp. Pan fry fillets until skin is crispy (about 2 mins). Read More …

Austro-Asian style roast pork, chicken or beef

Austro-Asian style roast pork, chicken or beef1kg pork, chicken or beef fillet Marinade15ml Lemon aspen juice40ml light soy sauce30ml sweet sherry1 tablespoon Hoisin sauce½tablespoon grated ginger½tablespoon Mountain pepper6 Native pepperberries2 cloves crushed garlic1 teaspoon Bush tomato oil (see marinated bush tomaotes) (or sesame oil)40ml honey½teaspoon five spice powdergarnish of coloured capsicum, leek, carrot Combine all the marinade Read More …

Rainforest oysters

Rainforest oysters12 oysters in the shell1 teaspoon Lemon aspen juicean avocadoa pinch of saltedible flowers eg. native violets Mix the lemon aspen juice, avocado and salt to smoothness. Pipe about teaspoon of the lemon aspen avocado onto each freshly shucked oyster and garnish with a small edible flower or a single petal. Alternatively, serve the oysters Read More …

Oysters Outback

Oysters Outback12 oysters in the shell2 heaped tablespoons Akudjura (ground bush tomatoes)1 heaped tablespoon grated cheddar cheeserock salt, medium ground Mix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under a salamander to melt the cheese and serve.

Oysters Van Diemen

Oysters Van Diemen12 oysters in the shell12 slices Tasmanian brie1 tablespoon ground Mountain pepper12 Native pepperberries, fresh frozen Freshly shuck the oysters and top each with a sliver of Tasmanian brie, seasoned with a pinch of ground Alpine pepper and garnish each with a native pepperberry.

Oyster medley

Oyster medleyThis collection of named oyster dishes can be further regionalised by oyster source, for example, Nambucca River, Sydney Rock, Jervis Bay etc. Perhaps soon , Oysters Van Diemen, Oysters Outback and Rainforest Oysters will be as familiar as the now passée Oysters Kilpatrick and mornay.

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