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 ...

The 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 ...

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 ...