2-3 pork spare ribs75ml Illawarra plum sauce40ml Rosella syrup50g Illawarra plums10g Ironbark honey40ml port wine10ml raspberry vinegar20g eggplant, zucchini & chilli chutneyMethodĀ· In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till ...

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1Ɨ6kg leg hamĀ½- Ā¾ pineapple (fresh & thinly sliced)100g de-seeded prunes150g honey mustard100g Ironbark honey50ml Lemon ironwood syrup30g brown sugara few clovesMethodĀ· Trim the skin and nearly all the fat from the legĀ· Smear a layer of honey mustard over ...

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1 rack of pork, cut into 4 cutletsĀ¼ cup plain flour1 egg, beatenĀ¼ cup Macadamia nuts, finely chopped2 tablespoons Wildfire spiceĀ½ tablespoon Wattleseedmacadamia oil for frying1 tablespoon unsalted butterHollandaise3 egg yolks2 tspn white wine250g clarified butterĀ¼ teaspoon Lemon Myrtle SprinkleMethodĀ· Dust cutlets ...

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1 sheet nori25g Outback salt20g fresh Vietnamese mint3Ɨ50g pork or veal scallopini from the legAlpine pepper100g Chinese cabbage or English spinach1 teaspoon Fruit balsamicMethodĀ· Place nori and salt in a blender and pulse blend until mixed together. Alternatively use a ...

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1 pork fillet1 apple3 pineapple rings (canned)Ā¼ cup pineapple juice150g spreadableKakadu plum10g roasted macadamia nuts1 sheet paperbark5-6g cornflour10g warrigal greens (blanched)MethodĀ· Trim the fillet and cut into medallions, seal off the medallions in a pan and place to one sideĀ· ...

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Bunya Nut Pastry400g bunya nut meal (approx. 700g bunya nuts with shell on)250ml water10g butter120g fresh cream120g wheat flourFilling for Pastry150g pork mince50g water chestnuts (diced)2 shallots (small/diced)2tbsp Alpine pepper1 cup pork jus100g tomatoes (chopped/seedless)salt to tasteQuandong Chutney (30 portions)250g ...

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180g pork fillet (trimmed)20g diced pork10g onion (diced)20g Munthari10ml white wineĀ¼ 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 fryingMethodĀ· Sweat onions and munthari berries ...

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2kg pork striploin (cut into medallions)5g Alpine pepper, ground10g native pepperberries (ground)1lt brown sauce600ml red wineĀ½ bunch shallotscream (pouring cream for serving)Ā· season loin medallions with ground Alpine pepperĀ· lightly pan fry on a low heat so as not to ...

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This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is now featuring an Australian menu at Sydneyā€™s Manly Pacific Parkroyal Hotel.Ravioli30 yabbies (5 portions)100g leeks, julienne cutwine glass of Vermouthsalt and pepper60 wonton skinsegg whiteDrop the ...

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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 ...

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4Ɨ120g 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 ...

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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 ...

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500g lamb saddle1 tablespoon canola oilĀ¼ teaspoon Native mintĀ½ 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 ...

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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 ...

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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 ...

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4Ɨ150g 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 ...

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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 ...

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