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 ...
1kg 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 garnishBring the vinegar, wine and water to the boil. Dissolve the sugar ...
500g lamb saddle1 tablespoon canola oil¼ teaspoon Native mint½ teaspoon Native thyme1 tablespoon Lemon aspen juicepan liquids from cooked lamb6 black peppercorns1 egg yolk60g butter, choppedTrim any excess fat from the lamb saddle. Combine oil, herbs and juice and rub ...
Paperbark 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 ...
500g 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), choppedMix the bread mix and wattle with ...
4×150g loin or tenderloin fillets or rump5g Wylde thymesalt2 cloves garlic, crushed250ml canola oilLightly 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 ...
This 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 ...
200g 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 ...
4×200g beef striploin15ml oil30g butter30g fine diced onion1 clove finely chopped garlic150ml veal or beef stock100ml cream10ml wattleseed extract2 to 3 drops Gumleaf oilseasonings250g blanched Rainforest herb fettuccine300g finely sliced and blanched red and green capsicums, zucchini100g finely sliced and ...
8 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 garnishingIf the bugs are alive, place them into the freezer for 30 ...
400g 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 ...
1kg pork, chicken or beef filletMarinade15ml 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 ...
12 oysters in the shell1 teaspoon Lemon aspen juicean avocadoa pinch of saltedible flowers eg. native violetsMix the lemon aspen juice, avocado and salt to smoothness. Pipe about teaspoon of the lemon aspen avocado onto each freshly shucked oyster and ...
12 oysters in the shell2 heaped tablespoons Akudjura (ground bush tomatoes)1 heaped tablespoon grated cheddar cheeserock salt, medium groundMix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle ...
12 oysters in the shell12 slices Tasmanian brie1 tablespoon ground Mountain pepper12 Native pepperberries, fresh frozenFreshly shuck the oysters and top each with a sliver of Tasmanian brie, seasoned with a pinch of ground Alpine pepper and garnish each with ...
This 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 ...
