Yabby ravioli with wild lime and shiitake
Dec02

Yabby ravioli with wild lime and shiitake

Print Yabby ravioli with wild lime and shiitake Ingredients 30 yabbies (5 portions) 100g leeks, julienne cut wine glass of Vermouth salt and pepper 60 wonton skins egg white 50g onion fine diced butter 70ml seafood stock 150ml Riesling 1 litre cream 1 teaspoons ground Oz lemon* 15 small shiitake mushrooms 30 small Wild limes butter ½ teaspoon sugar a pinch of salt * These Aussie ingredients avail here Instructions Drop the live...

Read More
Wattleccino
Dec02

Wattleccino

Print Wattleccino Ingredients 4 heaped teaspoons Cherikoff Wattleseed 3 cups boiling water whipped cream Instructions Bring the Wattleseed and water to the boil, then strain the liquid evenly into 4 mugs, top with whipped cream and garnish with chocolate powder or nutmeg. The leftover grounds can be frozen or used as needed in sweet or savoury crumbs, biscuits or muesli. (Serves 4) Alternative method using a cappuccino machine heaped...

Read More
Spicy Kangaroo Spaghetti
Dec02

Spicy Kangaroo Spaghetti

Print Spicy Kangaroo Spaghetti Ingredients 600 g kangaroo mince 500 mL beef stock handful of mushrooms of your choosing, sliced 100 g tomato paste ⅓ cup brandy 4 cloves garlic, minced 2 celery sticks, diced 2 chillies, diced 1 carrot, diced 1 large onion, diced 1½ tbs hot curry powder freshly ground black pepper sea salt Instructions In a large sauceheat, heat some oil over a low flame. Add the onion, garlic, chillies,...

Read More
Simple Crocodile Curry
Dec02

Simple Crocodile Curry

Print Simple Crocodile Curry Ingredients 800 gram crocodile steak, cut into thin strips* 300 mL coconut milk 2 shallots, diced 2 cloves garlic, crushed 2 red chillis, finely diced 1 lime, juiced small lump of ginger, grated 1 tsp fish sauce a couple of sprigs of fresh coriander, leaves picked a couple of sprigs of sweet (Thai) basil, leaves picked steamed rice, to serve Instructions Heat a little oil in a fry pan over a low-medium...

Read More
Savoury Kangaroo Mince
Dec02

Savoury Kangaroo Mince

Print Savoury Kangaroo Mince Ingredients 500g kangaroo mince 3 garlic cloves chopped finely 1 teaspoon chilli flakes 1 tsp curry powder ½ cup long grain rice 1 tin tomato soup 1 large onion chopped 1½ cups grated carrot 2 cups beef stock 1 cup frozen peas and corn Instructions Fry the onion, garlic and chilli in a little oil then add the mince and brown. Stir in the curry powder for 2 minutes. Add the rest of ingredients...

Read More
Roo Ragu
Dec02

Roo Ragu

Print Roo Ragu Ingredients 500g roo mince 1 small Spanish onion, chopped finely 1 small carrot, chopped finely 1 tablespoon minced garlic 1 tablespoon extra virgin olive oil 1 tablespoon butter ½ cup beef stock 1 teaspoon fresh thyme ½ teaspoon chili flakes 2 fresh roma tomatoes, medium dice 1 tablespoon tomato paste ½ cup red wine ⅓ cup heavy cream 1 tablespoon grated parmesan cheese 1 tablespoon chopped...

Read More
Pork Medallions wrapped in Paperbark
Dec02

Pork Medallions wrapped in Paperbark

Print Pork Medallions wrapped in Paperbark Ingredients 1 pork fillet 1 apple 3 pineapple rings (canned) ¼ cup pineapple juice 150g spreadable Kakadu plum* 10g roasted macadamia nuts 1 sheet paperbark* 5-6g cornflour 10g warrigal greens (blanched) * These Aussie ingredients available here Instructions Trim the fillet and cut into medallions, seal off the medallions in a pan and place to one side · Peel and core apple, then cut into...

Read More
Paperbark Chicken
Dec02

Paperbark Chicken

Print Paperbark Chicken 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 easiest way to smoke and cook meats in bark on a hot plate, char-grill or in a pan. Paperbark is also low in tannins and while indigestible, is harmless if consumed accidentally. Ingredients 2...

Read More
Oysters Outback
Dec02

Oysters Outback

Print Oysters Outback Ingredients 12 oysters in the shell 2 heaped tablespoons *Akudjura (ground bush tomatoes) 1 heaped tablespoon grated cheddar cheese rock salt, medium ground * These Aussie ingredients available here Instructions 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...

Read More
Native Pepperberry Potato Cake
Dec02

Native Pepperberry Potato Cake

Print Native Pepperberry Potato Cake Ingredients 6 *native pepperberries (count the double berries as one) 5g *lemon myrtle 60g melted butter 4 large potatoes, peeled, boiled but firm and very thinly sliced 60g parmesan, flaked * These Aussie ingredients available here Instructions Squash the native pepperberries into the melted butter and add the lemon myrtle. On an oiled tray, arrange 4 piles of potato slices brushing each layer...

Read More
Lamb in Wattle Seed and Macadamia
Dec02

Lamb in Wattle Seed and Macadamia

Print Lamb in Wattle Seed and Macadamia Ingredients 2.2kg Easy-carve (boned out) lamb leg 200g crushed macadamia nuts 200g wattleseed* 500g mango puree a pinch of Mintbush marinade* 50g butter salt pepper Australian Bush Tucker products available here Instructions Length-wise, roll one half into the macadamia nuts and the other half into the Wattleseed Place the leg into a hot oven and cover with aluminum foil ensuring that the...

Read More
Kangaroo tacos
Dec02

Kangaroo tacos

Print Kangaroo tacos et's face it--most tacos you get in the west, they're nothing like the Mexican ones. For starters, Mexican tacos don't use minced beef or cheese or lettuce--the primary ingredients of the tacos we're familiar with. So it's not just the kangaroo component of this recipe that makes it inauthentic. Instead of using the usual beef in this recipe, I'm using kangaroo. The strong flavour of kangaroo makes for an...

Read More
Kangaroo Shepherds Pie
Dec02

Kangaroo Shepherds Pie

Print Kangaroo Shepherds Pie Ingredients 1 small onion, chopped 3 garlic cloves, minced or chopped 1 chili, chopped (leave the seeds if desired) 1 medium carrot, chopped 1 small capsicum, chopped 3 bacon rashers, chopped 500g kangaroo mince 2 tbsn tomato paste 2 tbsn worcestershire sauce 2 bay leaves 1 tbsn chopped oregano ½ cup beef stock 5 medium potatoes 2 tbsn butter dash of milk handful of grated parmesan paprika...

Read More
Kangaroo pepper steak
Dec02

Kangaroo pepper steak

Print Kangaroo pepper steak Ingredients 4 kangaroo steaks ½ cup beef or veal stock (either home made or good quality store-bought stuff) 1 tbs freshly crushed black peppercorns 1 tbs freshly crushed green peppercorns 1 tbs freshly crushed white peppercorns 1 tbs sea salt a shot of brandy (or cognac or cheap whisky) olive oil 5 tiny knobs of butter, softened Instructions Rub a little olive oil into the surface of each steak,...

Read More
Kangaroo Chilli Burgers
Dec02

Kangaroo Chilli Burgers

Print Kangaroo Chilli Burgers Ingredients 300 grams kangaroo mince 1 cup kidney beans ¼ cup chopped spring onions 2 chillies (or to taste), chopped finely 1 large egg 1 clove garlic minced or chopped finely 1 tablespoon tomato paste ½ teaspoon each of cumin and tumeric ½ teaspoon rock salt 1 teaspoon chopped fenugreek leaves (optional) Instructions Place the kidney beans, chilli, garlic, spices and rock salt. You...

Read More
Kangaroo Chili
Dec02

Kangaroo Chili

Print Kangaroo Chili Ingredients 1 tablespoon oil 500 grams kangaroo mince 1 small onion, diced 2 cloves garlic, chopped or minced Dried chili flakes to taste (1 - 3 teaspoons) 1 teaspoon turmeric 1 teaspoon cumin Chili sauce to taste (I use one big tablespoon of a hot chili sauce) 440 gram can of diced tomatoes 440 gram can of kidney beans ½ cup of water salt to taste Instructions Heat oil in a heavy based pan. Fry the onion...

Read More
Illawarra Plum Spare Ribs
Dec02

Illawarra Plum Spare Ribs

Print Illawarra Plum Spare Ribs Ingredients 2-3 pork spare ribs 75ml Illawarra plum sauce 40ml Rosella syrup 50g Illawarra plums 10g Ironbark honey 40ml port wine 10ml raspberry vinegar 20g eggplant, zucchini & chilli chutney Aussie ingredients avail here Instructions In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war · De-glaze pan with the port wine and...

Read More
Easy emu meatballs
Dec02

Easy emu meatballs

Print Easy emu meatballs with a red wine dipping sauce Ingredients 1 kilogram emu sausages* ¾ cup red wine ¼ cup beef or veal stock (either home made or quality store-bought stuff) 6 tbs unsalted butter, softened 2 shallots, finely diced 2 cloves garlic, crushed and minced sea salt, to taste freshly ground black pepper, to taste * Emu sausages can be ordered at good butchers and poultry stores. Alternatively, try fresh...

Read More
Crusted Rack
Dec02

Crusted Rack

Print Crusted Rack Ingredients 4 cutlet pork lamb or beef rack 100g macadamia nut pieces 50g breadcrumbs 1g native mint* 25g soft butter pinch salt pinch pepper 50ml Cherikoff Mountain pepper BBQ sauce* 150ml demi glace 50ml red wine 5g native pepperberries* *Aussie foods available here: Vic Cherikoff Foods Instructions Trim the rack and cut the bone at the base. · In a processor, blend the macadamia nuts, breadcrumbs, native mint and...

Read More
Camel meatballs
Dec02

Camel meatballs

Print Camel meatballs Put aside your mental image of a horrid, spitting beast--camel makes for a wonderful meal. The meat tastes a bit like strong-flavoured lamb, only with a unique, sweet aftertaste that makes pairing camel with sauce a challenge. This mint/yoghurt dipping sauce is the perfect partner for these meatballs, which are sure to be a hit with adventurous guests at your next party. Ingredients 1 kilogram pack of camel...

Read More
Page 1 of 212