Australian Recipes, Australian Cooking, Bush Tucker Recipes & Australian Menu Ideas | Vic Cherikoff Food Services formerly Bush Tucker Supply Australia.

Australian Recipes & Australian Menu Ideas using Native Australian Ingredients

Our Australian Recipes file is a large one and will take a little while to load both the index and the many recipes themselves. We hope you discover it will be worth the wait and that you bookmark this page and visit regularly as these Australian recipes are updated often. We also have more menu ideas as a downloadable file. You'll need a pdf reader to open it and if you don't have one already, get one for no cost from Adobe.

So. Welcome to the only unique, authentic, modern Australian cuisine.

Please enjoy the discovery of our contribution to world flavours. These Australian recipes give you the clues as to how best to use our native Australian ingredients and more details are given in the notes section (click here). Some Australian ingredients have their peculiarities for maximum effect and this is addressed in the recipes as well as our product glossary.

We trust you will find your favourite Australian recipes in this list or just use it as a guide to make up your own authentic Australian dishes. I hope your visits are frequent and organoleptically rewarding. Please note that this page will be up-dated periodically and if you would like to be notified of up-dates as well as other happenings in the native food industry and more, subscribe to our newsletter or better yet, subscribe to the RSS feed to my blog.

Where do I get the ingredients?

That's easy - just go to our on-line, secure as houses, virtual store

In addition to our Australian native ingredients being easy to get through our new online store, we supply a network of food distributors around the world. If you are a distributor who would be interested in stocking our unique Australian products or you have trouble locating them, please email us.

For more Australian Recipes from my TV Series, visit Dining Downunder or more ideas from Chef Benjamin Christie.

These Australian recipes use some of the enhanced seasonings now used by discerning chefs who appreciate the difference and superiority of Oz lemon over lemon myrtle, Alpine pepper over mountain pepper and Fruit spice over forestberry herb.

	Beverages
	Rainforest punch Wattleccino
	Cocktail Items Bunya nut slivers Bushetta Aniseed myrtle fetta Gumleaf smoked salmon and salmon pâté Gumleaf salmon sushi Sausages Tom yum bush (Australian Thai-style corn and lime soup) Mini spring rolls with Illawarra plum and onion jam Scallops soused in native peppermint wine vinegar Native minted lamb pies and spreadable Kakadu plum with garlic Kangaroo and Alpine pepper chipolatas with macadamia nut satay Cootamundra bush bread with native pepperberry butter topped with roast beef BBQ prawns basted with brandied spreadable rosella sauce Sautéed King prawns with a wild lime and ginger glaze Aniseed myrtle barramundi fish cakes with sweet rosella chilli sauce
	Sauces / Condiments / Dressings / Miscellaneous / Dry Seasonings
	notes on Sauces Bush tomato dressing Davidson's plum chutney Illawarra plum chilli sauce Spicy Illawarra plum chutney Garlic Kakadu plum dipping sauce Lemon aspen anglais Lemon aspen honey soy Light Oz lemon mayonnaise Oz lemon butter sauce Alpine pepper and native thyme sauce Mountain pepper BBQ sauce Munthari and mushroom sauce Native pepperberry and strawberry juice dressing Picked Kakadu plums Wattle and red wine sauce Illawarra plum and roasted garlic sauce Alpine pepper and wattle sauce Wattle and red wine sauce Wattle and orange sauce Wattle, mushroom and cream Lemon aspen, honey and soy glaze/marinade Lemon aspen and ginger sauce Oz lemon and macadamia nut cream sauce Bush tomato and basil salsa Desert-dried bush tomato beurre blanc Desert-dried bush tomato and olive tapinade Wild lime, shittake, lemon myrtle and cream Wild lime and munthari meat jam Wild lime and orange hollandaise Munthari and onion Riberry jus Quandong and chilli Quandong, burgundy and butter sauce Native pepperberry and sweet corn in a port jus Garlic and gumleaf butter sauce
	Fish sauce Oz lemon butter sauce Oz lemon, white wine and flaked salmon sauce Lemon aspen butter sauce Roast capsicum and bush tomato sauce Corn and native pepperberry sauce Hinterland (aniseed myrtle) miso sauce Tomato and native mint seafood sauce Riverland (native peppermint) sauce Bush berry (munthari) butter sauce Garlic and gumleaf sauce Wattle and red wine sauce Rainforest pasta cream sauce Coconut and wattle satay sauce Sweet myrtle mustard sauce
	Dry seasonings Wildfire spice Red desert seasoning Rainforest rub
	Salads Sydney Salad
	Soups Australian tom yum soup (Thai-style corn and lime soup) (Hot or cold) Beetroot and cabbage borsch with Alpine pepper and aniseed myrtle Butternut pumpkin, macadamia and bunya nut soup Chicken consommé with outback (akudjura and cheese) (or native mint) dumplings Chicken or Fish soup (or clam chowder) with Oz lemon (lemon myrtle mix) and ginger Chicken soup with bush berries (munthari) and wild mushrooms Coconut and Oz lemon (lemon myrtle mix) soup (Hot or cold) Cream of mushroom and wattle soup (just add the cream) Creamy caramel and gumleaf soup (Hot or cold) Duck, orange and wattle soup Honey, rhubarb (or beetroot) and wild rosella soup (served with yoghurt) (Hot or cold) Hot and spicy lentil soup (with our native peppers and akudjura) Lamb, barley (or rainforest herb pasta) and wild mint Scotch broth Lemon aspen, honey soy soup Miso vegetable soup with Oz lemon (lemon myrtle mix) (Hot or cold) Onion and bush berry soup (hot or cold) Paperbark smoked sweet potato soup Rich basil and bush tomato soup (Hot or cold) Rich red bean gumbo (with Alpine pepper and akudjura) Smoky beef or chicken (or potato) and pepperberry soup Sweet rainforest (lemon aspen) chilli soup (Hot or cold) Thick pumpkin and native thyme soup Tomato and wild herb soup (aniseed myrtle OR native mint) (Hot or cold) Vegetable and tofu pottage scented with Alpine pepper Vegetarian, prawn or chicken laksa (Indonesian spicy soup) with Oz lemon (lemon myrtle mix) pasta
	Starters Cheesefruit cream on game wrapped figs Chicken kebabs marinated with lemon aspen syrup and soy Lemon aspen and ginger sauce with atlantic salmon Oz lemon sushi Gumleaf salmon sushi Oyster medley Oysters Van Diemen Oysters Outback Poached Scallops Rainforest oysters Potato and Watercress Soup - try native pepperberries or Akudjura as flavours Damper Bread - Use Bush bread pre-mix or our herbs & spices in bread by your baker of choice. Sydney Salad (akudjura sprinkle, lemon myrtle dressing, Alpine pepper croutons) Salad of king prawn and mango lightly tossed in wild lime dressing Tasmanian Salmon Gravlax with a Sweet Myrtle Mustard Sauce Roast turkey and quandong salad tossed with grilled macadamias dressed with a lightly spiced curry Blue Swimmer Crab Terrine with a Shellfish and Lemon Aspen Butter Sauce Provencale Lamb and Vegetable Terrine, Native Thyme and Artichoke Mayonnaise Chilled Seafood Selection with a Lemon Myrtle Cocktail Sauce Chicken Consommé with Native Mint Quenelles Creamy Mushroom, Crocodile and Wattle Soup Vichyssoise - Potato and Leek Cream Soup Garnished with Pepperleaf and Pepperberries Italian Style Butternut Pumpkin, Bunya Nut and Red Capsicum Soup Warrigal Greens and Native Thyme Soup Austro/Malaysian Seafood Laksa (Flavoursome Lemon Aspen & Lemon Myrtle Coconut Seafood Soup with the Unique Touch of the Australian Bush)
	Mains Aged beef sirloin enhanced with a splash of lemon aspen syrup Akudjura crusted blackened salmon cutlets Austro-Asian roast pork Baby Barramundi and Munthari Butter Sauce Balmain Bugs and whiting Barramundi Fillet grilled with Braised Fennel and Bush Tomato Coulis or Beef with garlic and gumleaf Braised Kangaroo in Red Wine and Native Pepperberries with a roasted Sweet Potato Mash Bunya nut vegetarian pie Crepes Creped Crustaceans Roasted Breast of Chicken with Bowen Mango and wattleseed Macadamia Nut sauce Chargrilled Chicken Breast stuffed with brie and warrigal greens served with akudjura rosti Fish steamed in paperbark with a lemon eucalyptus and munthari berry sauce with kumera mash. Fillet of beef with native pepperberries Pizza Paperbark chicken Wild herb lamb saddle Outback thyme crusted kangaroo Pepperberry potato cake Australian peppermint poached mullet with munthari butter sauce Sausages Skinned & Boned Flathead Fillet in Paperbark Seared emu with an Illawarra plum and munthari compote Sweet lemon aspen prawns on rice Wattled Crocodile Yabby ravioli with wild lime and shiitake Soused scallops on Rainforest Herb Fettuccine Smoked Australian Grain-fed pork fillet and Bushetta Grilled John Dory Fillets and Munthari Butter Sauce Hot Smoked Atlantic Salmon scented with Garlic and Native Mint Deep - Sea Perch in Paperbark with a Lemon Myrtle Hollandaise and Spanish Onion Jam Wild Duck, Smoked and Sauced in Lemon Aspen Honey Roast Turkey Breast Served with Munthari Berries and all the Trimmings Tandoori Chicken filled with Wattle and Macadamia Nut Mousseline Grilled Breast of Chicken Garnished with Bush Tomatoes, Asparagus and Mozzarella Cheese Lamb Fillet with a Garlic and Bunya Nut Paste, Pommes Dauphinoise Topped with Akudjura New Season Rack of Lamb with a, Davidson's Plum Port Wine Sauce Fillet of Veal with Mustard Pear, Seared Wild Spinach and Pepperberry Sauce Grilled Fillet of Beef, Riberry Jus, Double Fried Potatoes Standing Rib of Beef, Glazed French Eschalots, Wattle and Red Wine Sauce
	Pork with Bushfood Recipes Pork fillet rolled in wattle seed and macadamia nuts, served with mango sauce Pork Balls Capricornia Smoked Australian Grain-Fed Pork Fillet and Bushetta Grain-Fed Pork Loin with Pepperberry Zinger Sauce Australian Grain-Fed Rosella Glace Rump of Pork Pork Pasties with a Bunya Pastry and Quandong Chutney Pork Fillet Smoked in Paperbark with Munthari Berry compote Pork Medallions wrapped in Paperbark Glazed Pineapple Ham Illawarra Plum Spare Ribs Salted Scaloppini with Warrigal Greens Pork Kassler with Lemon Myrtle Pancakes and Ironwood Syrup Pork Cutlet Duet with Hollandaise Sauce Pork Fillet Crusted Pork Rack Braised Pork Hocks Bushman's silverside
	Desserts Aniseed myrtle ice cream Refried bunya nut pastry Fruit Tartlett on Rosella Coulis and Wattle Cream Gumleaf bavarois Ice-creams Oz lemon rum baba Lemon aspen syrup over saffron pepper cream in a bitter chocolate tuile Rainforest fruit parfait finished with rosella syrup Rich chocolate mousse in a lemon myrtle pastry boat floating in a lemon aspen sea Sugarbag drizzle Lemon aspen ricotta filling Miner's wattled fruit bag Munthari and bread and butter pudding with lemon aspen syrup in ice-cream Wattleseed cream Wattleseed ice-cream Wattleseed pavlova Wild fruit compote

Akudjura crusted blackened salmon cutlets

4 salmon cutlets
4 tablespoons Akudjura
1 egg, beaten
butter for frying

Brush one surface of the cutlets with the egg and coat thickly with the akudjura. Heat the butter in a frying pan to smoking and fry the unseasoned side of each cutlet until cooked half way through. Turn the cutlets over and finish frying, blackening the akudjura. Using tongs, remove the backbone and long bones and serve the cutlets with a native pepperberry potato cake or prepared lemon myrtle fettuccine and drizzle the plate with a thin lemon aspen honey soy sauce.

Akudjura rosti

4 medium potatoes, peeled and finely grated
25g Akujura
1 x 65g egg, lightly beaten
a generous pinch of salt
30g corn flour
oil for shallow frying

Soak the grated potatoes in cold water for 20 minutes, drain and pat-dry with paper towelling. Mix in the akudjura, egg, salt and corn flour adding extra corn flour if the mix is too wet. Heat the oil in a small heavy frying pan over moderate heat and fry potato cakes until crisp and golden on both sides.

Akudjura tapinade and bush tomato oil

200g Bush tomatoes
400ml water
1 teaspoon salt
500ml polyunsaturated oil
½teaspoon crushed garlic
¼teaspoon ground Mountain pepper
½teaspoon ground oregano
200g oil marinated mix of olives, mushrooms, eggplant and capsicum

Coarsely chop the bush tomatoes and bring them to a boil in the salted water. Drain, reserving the water for use in stocks or sauces. Pat dry the bush tomatoes on absorbent paper and transfer to an appropriately sized glass jar. Add the remaining ingredients and mix well. Seal and leave stand for at least 3 days. Use the oil as a flavouring for pasta, pesto or dressings and use the marinated vegetables as a garnish for salads, char-grilled vegetables, meats or seafoods. The preserved bush tomatoes can also be made into a tapinade, blending to smoothness with a little of the flavoured oil. Use to top a tuna, swordfish or salmon cutlet, a slice of toasted Alpine pepper bread or even a grilled slice of conventional tomato.

Aniseed myrtle fetta

This method can be applied to all of the native Australian herbs to make flavoured oils for use as butter substitutes or as marinating oils for vegetables or meats. They are so useful that they could best be considered as 'mise en bush items'. The less salty the fetta the better the aniseed myrtle flavour. Other items can also be marinated in this oil, for example, eggplant, capsicum, mushrooms, even olives. The oil is an excellent dipping oil for bread as a substitute for butter. Use light or unflavoured oils since it is the herbs which add the distinctive flavour profile.

1 litre polyunsaturated oil eg. canola oil
2 tablespoons ground Aniseed myrtle
500g Australian fetta (low salt fetta or soak the fetta in warm water before use)

Heat 100ml of the oil to 40ºC. Remove from heat and add the aniseed myrtle allowing it to infuse as the oil cools. Dice the fetta and place into a clean glass jar. Cover the fetta with the flavoured oil and the remaining oil. Seal the jar and leave stand for at least two days. The fetta should keep for at least 2 months but 500g of aniseed fetta is easy to eat, adding it to salads, stuffing chicken or pork fillets before baking or simply add the fetta to your favourite antipasti dish.

The above process can also be used for chargrilled vegetables such as capsicum, eggplant, artichokes and mushrooms. Consider your names for this accompaniment. It could simply be called wild herb fetta or fetta and forest anise rather than as above.

Aniseed myrtle ice cream

500ml milk
6 egg yolks
250g caster sugar
1 heaped tablespoon (10g) ground Aniseed myrtle
600ml thickened cream

Bring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the saucepan and cook while stirring until the mixture coats the back of the spoon. Remove from the heat and add the aniseed myrtle. Leave to cool and add the cream. Churn in an ice cream machine.

Austro-Asian style roast pork, chicken or beef

1kg pork, chicken or beef fillet

Marinade
15ml Lemon aspen juice
40ml light soy sauce
30ml sweet sherry
1 tablespoon Hoisin sauce
½tablespoon grated ginger
½tablespoon Mountain pepper
6 Native pepperberries
2 cloves crushed garlic
1 teaspoon Bush tomato oil (see marinated bush tomaotes) (or sesame oil)
40ml honey
½teaspoon five spice powder
garnish of coloured capsicum, leek, carrot

Combine all the marinade ingredients, lightly crushing the native pepperberries and brush over the meat. Leave in a dish to marinate for at least 1 hour before baking at 200ºC for 50 minutes or until done, depending on the thickness of the fillets. Slice thinly and arrange on a platter around a mound of lemon myrtle rice. Garnish with shredded mixed vegetables.

Balmain bugs and whiting

8 large Balmain bugs (shovel-nosed sand lobsters)
4 whiting fillets or ocean perch or equivalent
200g kumara (orange sweet potato)
1 piece of paperbark
5g Mountain pepper
leek 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 iced water and peel the tails reserving four heads as garnishing. Char-grill the tail meat and whiting fillets until just done and arrange 2 bug tails and a fish fillet on each of 4 warm plates garnishing with a bug head per plate and shredded coloured vegetables. Season the fried kumara with the Alpine pepper and plate up. Serve at once with a lemon myrtle butter sauce.

Refried bunya nut pastry

100g Bunya bunya nuts (halves)
25ml cream
1 tablespoon wholemeal flour

Bring the halved bunya nuts to the boil in just enough water to cover them and allow to cool to warm. Pour off the water into a food processor. Remove the shells from the nuts and add the nuts to the processor with their cooled boiling water. Reserve the shells for use when smoking meat or use them as moulds for the refried bunya nut (see below). Process the nuts to make a just-pourable purée and then fold in the cream and flour. Transfer the purée to a large heated pan and stir the mixture while heating to both tan the mixture and cook it to a roux stage. The fat in the cream should be sufficient to grease the pan and the cooking time will be around 15 minutes to completion when the mixture reaches a roux stage and begins to come away from the sides of the pan. Cool. Put the refried bunya pastry into a pie tin or cake tray as appropriate and using baking paper, push out to form the pastry base leaving the paper in place once done. Use dry rice or beans to hold down the pastry and cook blind at 220ºC for 20 minutes. If filling with vegetables which need extended baking it is not necessary to pre-bake this pastry.

To make bunya nut marbles, ball spoonfuls of the refried pastry and serve or roll in bread or biscuit crumbs, shredded coconut or crumbed muesli. Fry in heated butter or oil to brown. Serve hot or cold. To refashion the nuts into halves for a garnish, cover neat half shells with plastic wrap and fill the shell with the refried bunya nut using a pallette knife. Remove from the mould and use immediately or freeze for storage in an air-tight wrap. These bunya nut halves can be chocolate dipped or caramel coated to make petit fours.

Bunya nut slivers

Boiled and shelled bunya nuts can be slivered briefly toasted and used as a garnish if very finely sliced with a meat slicer, mandolin or very sharp knife. Bunya nuts are composed of starch and water and if the slices are cut too thickly the toasting dries out the starch to an almost unchewable texture. This characteristic also makes boiling the preferred cooking method for bunya nuts with some hardening inevitably occurring if the nuts are roasted. Boiled bunya nut straws can be grilled to just harden the surface leaving the inside still chewy.

Bunya nut vegetarian pie

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 Alpine pepper
1 red capsicum, chopped
1 medium potato, sliced and steamed
75g warrigal greens, blanched
1 large tomato, blanched and peeled
½ teaspoon native thyme
oil for frying
100ml cream
1 medium sized head of broccoli, steamed
100g mature cheddar cheese, grated
2 teaspoons akudjura

Press the prepared refried bunya nut pastry into an oiled, loose bottomed pie plate appropriate for 4 serves. Make the sides about 1cm thick. In a frying pan the same size as the pie plate, stir-fry the munthari with the onions until the onions are translucent but not brown and lightly season with salt. Add the garlic, stir briefly and then add the mushrooms. Sauté until mushrooms soften and spread the mix over the prepared pie base reserving a small amount for the topping. Next fry the grated carrot, spread it on top of the mushroom mix and season with the Alpine pepper. Add the steamed slices of kumara. Fry the capsicum and the sliced tomato until relatively dry and reserve for the topping. Chop the blanched warrigal greens and squeeze out the moisture. Spread as the next layer followed by the potato, seasoned with native thyme. To prepare the topping reduce the cream by half , together with the broccoli arranged with the flowers set for the top. Add in the reserved mushrooms, capsicum and tomato scattering them around the broccoli and sprinkle the lot with the cheese seasoned with akudjura. Place the pan under the grill to melt the cheese and slip the topping into place to finish the pie. Cover with foil ensuring that the aluminium stands proud and is not in contact with the food (aluminium foil reacts with food fats; the plastic coating is carcinogenic while the metal may contribute to Alzheimer's disease). Bake the covered pie at 250ºC for 50 minutes uncovering it for the final 15 minutes. Cool a little before slicing. Serve slices with a native flavoured chutney and a scatter of fine diced Roma tomatoes drizzled with aniseed myrtle oil.

Bushetta

This cross-cultural speciality can also be based upon oil marinated vegetables, for example, coloured capsicums, eggplant, artichokes and mushrooms.

8 slices of High Country bread (Mountain pepper bread)
1 x 260g jar bush tomato chutney
2 ripe Roma tomatoes
8 basil leaves
2 tablespoons akudjura
1 tablespoon grated parmesan cheese

Halve the tomatoes and squeeze out the juice. Finely chop the tomato flesh leaving the skin on and combine with the bush tomato chutney. Tear the basil leaves into small pieces and also mix through. In a separate bowl mix the akudjura and cheese. Toast the High Country bread, spread on the chutney mix and sprinkle with the akudjura topping. Cut into appropriately sized pieces and serve as an appetiser.

An embellishment could be the addition of meats, for example, a beef knuckle medallion making the dish, Knuckled Bushetta.

Smoked Australian grain-fed pork fillet and bushetta

1 pork fillet
a handful of warrigal greens (frozen or fresh)
4 slices of kumara (about 7-8mm thick)
10 ml macadamia nut oil
1 piece of paperbark thinned from a roll
twine (not plastic or nylon)

Trim the pork fillet and rub with macadamia nut oil then place it onto a piece of appropriately thinned and trimmed paperbark. Lay out the warrigal leaves onto the prepared paperbark, place the kumara rounds on the warrigals and set the fillet on the kumara. Roll and fold the paperbark to make a neat parcel and tie it up with twine. Cook on high heat on a BBQ or in a pan with the lid on, turning regularly after the bark starts to smoke. Paperbark must smoke to impart its delicate flavour. Cook and test press to feel the firmness of the kumara. It should take 15-20 minutes and the pork will be cooked once the kumara is soft. To serve, unwrap the paperbark and slice fillet on the angle.

With the compliments of Australian Pork Corporation.

Bush tomato dressing

Blanch 100g bush tomatoes and puree. Mix with 75ml extra virgin olive oil then whisk in slowly 10ml tarragon vinegar, season and serve over antipasto platter with toasted focaccia bruschetta.

Above recipe from Executive chef Michael Warren at the Bough House restaurant at the Ayers Rock Resort

Cheesefruit cream on game wrapped figs

The juice from cheesefruit makes a delicious flavouring for sauces, cream cheese dips and spreads and the flavour of over-ripe pineapple and blue-vein cheese compliments a considerable range of dishes. This recipe was inspired by Chef Armando from Sydney's Buon Ricardo restaurant. A less rich sauce could be made using a Béchamel sauce base.

4 large fresh figs and 4 smaller ones (alternatively use pears)
200ml port
1 tablespoon Wattleseed (optional)
100g fine sliced emu prosciutto (best sliced while frozen)
300ml thickened cream
25ml Cheesefruit juice
8 Wild rosella flowers
2 tablespoons sugar
½ cup roasted macadamia nut pieces

Poach the figs in the port basting often until just soft. (If using pears, peel and core them leaving the stems intact as a garnish. Trim the bases so the fruits will stand squarely upright. Steam the cored pears in the port until cooked but still firm, basting often. An interesting flavouring for the pears in port is wattle. Boil 1 tablespoon of wattle, in the port, strain the grounds and use the liquid to poach the pears.) Cool the cooked fruit. Meanwhile, dissolve the sugar in sufficient water to cover the rosellas and soak the flowers to sweeten them. Wrap each fig (or pear) with the paper-thin slices of emu prosciutto. Reduce the cream to half until it forms a thick sauce. Flavour the cream with the cheesefruit juice. Place one large and one small prepared fig (or a single pear) on each of four plates and pour the cheesefruit sauce over and around the fruits. Serve before the sauce skins. Garnish with a sugared rosella flower and roasted nuts.

Crepes

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 of akudjura, wattle and Alpine pepper is Australia's answer to a Cajun spice mix. Alternatively, use the ready-made, Cherikoff Wildfire spice mix.

400g self-raising wholemeal flour
1 egg
1 litre water, approx.
a generous pinch of salt
1 tablespoons wattle
½ teaspoon native thyme
1 tablespoon akudjura
½ teaspoon ground Alpine pepper
¼ teaspoon ground white pepper
¼ teaspoon cayenne pepper

In a food processor, mix the flour and salt. Add the egg and 200ml of the water. Pulse blend to completely wet the flour taking up all the dry mix. Add half the remaining water blend until smooth. Pour the mixture evenly into three bowls. To one add the native thyme and set aside for 20 minutes. Meanwhile, boil the wattle in 60ml of the water (conveniently done in a bowl in a microwave). Add two thirds of the wattle including some of the grounds to the second bowl and leave stand 20 minutes. Add the remaining wattle to the third bowl as well as the rest of the spices and also set aside. Before beginning to cook the crepes adjust the thickness of each batter with extra water to pouring consistency so that as the batter is added to the hot pan, it can be spread simply by tilting the pan with a circular motion to create round crepes of even thickness of 3 to 4mm and 6 to 8cm diameter. Cook off all the crepes using an oil spray to grease the crepe pan and with the heat at medium intensity. As each crepe is made add it to one of three flavoured piles under a clean towel.

Creped Crustaceans

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 ideal for all seafoods which should be just cooked to rare. An alternative mix, particularly for stronger flavoured seafoods, for example, prawns is a mix of a dark beer eg. Tooheys Old, and thickened with nut butter, beurre manié or cream.

6 of each of the preceeding crepes
200ml white wine
200ml white wine vinegar
200ml water
1 teaspoon salt
1 tablespoon honey
6 large king prawns
6 large yabbies or 12 small ones
6 large Balmain or Moreton Bay bugs or 12 small ones
1 tablespoon cold butter
2 teaspoons lemon aspen juice
1 egg yolk
1 tablespoon quandong nut and almond butter
decorative salad vegetables and fine sliced blanched coloured capsicum for garnish

Onto 6 warmed plates lay out one of each of the three crepes; native thyme, wattle and Australian Cajun, folded in half in an arc. Cover the plates with a hot wet towel. In a medium saucepan bring the white wine, white wine vinegar and water to the boil. Sweeten with the honey and add the salt. Add the seafoods, prawns first, bugs next and quickly followed by the yabbies. Cook briefly until just creamy white and then 30 seconds longer. Remove and drain. Plate out the prawns under the flap of the Australian Cajun crepes, the yabbies on the wattle crepes and the bugs on the Native thyme crepes. Re-cover and keep warm under the hot wet towel. To each of three small pans on medium heat add about 100ml of the sousing broth. Reboil one and reduce to half. While this first pan is reducing, take the second pan of broth add 2 teaspoons of lemon aspen juice and whisk in one egg yolk. Place onto a very low heat and continue whisking until thick and frothy. Uncover the plates and pour the lemon aspen sabayon over the bugs. Remove the first pan from the heat and add the cold butter. Stir in and use to garnish the Cajun prawns. Boil the third pan of broth. Add 1 tablespoon of the quandong nut and almond butter. Stir to thicken and use to garnish the yabbies. Finish garnishing the plates with the salad and serve.

Pork fillet rolled in wattle seed and macadamia nuts, served with mango sauce

6 pork fillets
200g crushed macadamia nuts
200g wattleseed
500g mango puree
a pinch of native mint
50g butter
salt
pepper

· Cut the pork fillet into two
· Roll one half into the macadamia nuts and the other half into the wattle seed
· Place the fillet into a hot oven and roast the fillet until the nuts are just browned
· Place the mango puree, native mint, butter, salt and pepper into a saucepan
· Warm for a few minutes on a medium heat
· Cut the two halves of pork fillet into three diagonal pieces
· Arrange them on each side of the plate and place the mango sauce down the middle

Bushetta

Halve ripe tomatoes and scoop out the seeds. Dice the tomato flesh leaving the skin on and combine with an equal volume of Cherikoff's Bush tomato chutney. Tear basil leaves into small pieces and also mix through. Toast bread slices, spread with butter and sprinkle on Alpine pepper, top with chutney and serve. Alternatively, make your own Mountain pepper bread by adding one half teaspoon of Alpine pepper to a standard 500g bread mix and bake.

Grain-fed Pork Loin with Pepperberry Zinger Sauce

2kg pork striploin (cut into medallions)
5g Alpine pepper, ground
10g native pepperberries (ground)
1lt brown sauce
600ml red wine
½ bunch shallots
cream (pouring cream for serving)

· season loin medallions with ground Alpine pepper
· lightly pan fry on a low heat so as not to overcook the medallions

Sauce

· place pepperberries and red wine with shallots and reduce by half
· after reducing liquid, combine with prepared brown sauce and reduce by half again
· serve medallions masked with pepperberry sauce and dribble cream across the sauce

With the compliments of Australian Pork Corporation

Wild rosella glazed grain-fed pork rump

1 pork rump (Australian grain-fed)
100g Wild rosella spreadable fruit
a pinch of Fruit spice

· Place Rosella spread into a small pot with a small amount of water to thin and heat until it becomes a glace then add the Fruit spice
· Place pork rump into a high oven for 10 minutes and reduce heat to moderate
· After heat has been reduced, use a pastry brush to cover rump with glace and continue to brush until rump is cooked to your requirements
· Serve

This dish will serve 2 people and would be great as a buffet carvery dish. With the compliments of Australian Pork Corporation

Bushman's Silverside

1 silverside (Denver Leg)
1tbsp wattleseed
2tbsp akudjura (ground bush tomato)
50g munthari
2 cups stock
1 Spanish onion (diced finely)
200g shittaki mushrooms (sliced)
½ cup oil

· Roll silverside in wattle seed and Akudjura to form a crust
· Seal in hot oil and season
· Place in oven until crust is black and cook until medium
· Sauté munthari, diced onion, add stock and reduce
· Add mushrooms and season if required. Thicken with arrowroot if necessary
· Slice and serve on top of sauce
· Riberry jus would also be suitable for a sauce with this dish

With the compliments of Rod Andrews, Executive Chef, Blacktown Worker's Club

Pork Pasties with a Bunya Pastry and Quandong Chutney

Bunya Nut Pastry

400g bunya nut meal (approx. 700g bunya nuts with shell on)
250ml water
10g butter
120g fresh cream
120g wheat flour

Filling for Pastry

150g pork mince
50g water chestnuts (diced)
2 shallots (small/diced)
2tbsp Alpine pepper
1 cup pork jus
100g tomatoes (chopped/seedless)
salt to taste

Quandong Chutney (30 portions)

250g quandong (quarters)
100ml mirin
500g cranberry sauce
50g brown sugar
100ml vegetable oil
20ml rice vinegar
juice from 2 large wild limes
chilli to taste

Method

· Prepare pastry as for choux pastry, roll out with flour
· Filling for pastries - sauté all ingredients, cool before using
· Quandong chutney - boil up all ingredients adding quandong for the last 5 minutes only
· Roll out bunya nut pastry 3mm high, cut put into 10cm round discs, fill with 20g of pork and water chestnut filling. Close into half moon shape and deep fry in vegetable oil
· Serve 2 pieces with 30ml of Quandong chutney as appetiser size. (Cut into 8cm round discs, for cocktail size).

With the compliments of Robert Fuchs, Executive Chef Holiday Inn Coogee Beach

Pork Fillet Smoked in Paperbark with Munthari Berry compote

180g pork fillet (trimmed)
20g diced pork
10g onion (diced)
20g Munthari
10ml white wine
¼ g Native mint, ground
10g honey dew melon (diced)
a generous sprinkle Oz lemon, ground
20g baby spinach (pousse)
1 cos lettuce leaf
1 piece of thinned paperbark
oil for frying

Method

· Sweat onions and munthari berries in some oil
· Add wine and native mint and reduce until no liquid is left
· Add honeydew melon, remove from heat and season with lemon myrtle
· Cut open pork fillet and flatten out to one large escalope
· Layer diced pork, compote and baby spinach and season with salt
· Roll up fillet and wrap in cos leaf and paper bark and cook on flat top (or dry pan)
· Suggested vegetables to serve - pomme roast, small turned carrot, beetroot, zucchini or chicken jus

With the compliments of Robert Fuchs, Executive Chef Holiday Inn Coogee Beach

Pork Medallions wrapped in Paperbark

1 pork fillet
1 apple
3 pineapple rings (canned)
¼ cup pineapple juice
150g spreadableKakadu plum
10g roasted macadamia nuts
1 sheet paperbark
5-6g cornflour
10g warrigal greens (blanched)

Method

· 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 large dices 1-2cm
· Cut the pineapple rings in half
· Lay out the paperbark and place the blanched warrigal greens on it
· Place the medallions on top with the apple and pineapple between each one, sprinkle the macadamia nuts over this, then wrap the medallions in the paperbark. Place in the oven at 180ºC for approximately 30 minutes.

Sauce

· Heat the Kakadu jam in a small pan with half the pineapple juice, then thicken this using the cornflour and the remainder of the pineapple juice, add the pan juices
· Cut open the paper bark and pour the sauce over the medallions, then serve

With the compliments of Steve Pullen, Executive Chef - The Barn Restaurant, Campbelltown

Glazed Pineapple Ham

1 x 6kg leg ham
½- ¾ pineapple (fresh & thinly sliced)
100g de-seeded prunes
150g honey mustard
100g Ironbark honey
50ml Lemon ironwood syrup
30g brown sugar
a few cloves

Method

· Trim the skin and nearly all the fat from the leg
· Smear a layer of honey mustard over the ham and decorate with thinly sliced pineapple and prunes, using the cloves to hold them in place.
· Cover the leg with aluminium foil (ensuring foil does not touch the food) and bake in a moderate to hot oven for approximately 2 hours
· Remove the foil and baste the leg with the mixture of honey, lemon ironwood syrup and brown sugar. Bake for a further ½ to 1 hour

With the compliments of Steve Pullen, Executive Chef - The Barn Restaurant, Campbelltown

Illawarra Plum Spare Ribs

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

Method

· 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 raspberry vinegar and reduce by half. Add the Illawarra plum sauce, rosella syrup and honey
· Bring to the boil and add the whole Illawarra plums, simmer for approximately 5 minutes
· Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs
· Serve with a dollop of eggplant, zucchini and chilli chutney

With the compliments of Steve Pullen, Executive Chef - The Barn Restaurant, Campbelltown

Salted Scaloppini with Warrigal Greens

1 sheet nori
25g sea salt flakes
20g fresh Vietnamese mint
3 x 50g pork scallopini from the leg
freshly milled black pepper
50g Warrigal greens

Method

· Place nori and salt in a blender and pulse blend until mixed together.
· Blanch Warrigal greens and toss in a pan and leave warming.
· Coat scallopini with salt and nori mixture very lightly and pan-fry in butter.
· When cooked serve on warrigal greens accompanied by a sweetened soy and chilli mix.

With the compliments of Graham Terry, Executive Chef - Ozenergy

Pork Kassler with Oz lemon pancakes and Maple & ironwood syrup

Pancake Ingredients

150g flour
1 Eeg
pinch salt
500-600ml milk
¼ tspn bicarbonate of soda
1 tbspn ground Oz lemon, or Lemon aspen juice

Method

· Make up the batter adding the milk gradually to achieve the consistency required and allow to stand for 20 minutes.
· Adjust the consistency and fry the pancakes to the desired thickness.

Pork Kassler Ingredients

small lemon myrtle pancakes
150g smoked pork Kassler julienne (no fat)
4 small spring onions julienne
50g crispy bacon rind julienne
50mls Lemon ironwood syrup
50g sour cream or marscapone

Method

· Panfry onions and Kassler until just sweated off.
· Arrange in layers with pancakes to form a stack.
· Serve with marscapone and crispy bacon rind on top and drizzle with lemon ironwood syrup.

With the compliments of Graham Terry, Executive Chef Harbord Diggers Memorial Club.

Pork cutlet duet with hollandaise sauce

1 rack of pork, cut into 4 cutlets
¼ cup plain flour
1 egg, beaten
¼ cup Macadamia futs, finely chopped
2 tablespoons Wildfire spice
½ tablespoons Wattleseed
Macadamia oil for frying
1tablespoonsunsalted butter

Hollandaise sauce

3 egg yolks
2 tspn white wine
250g clarified butter
¼ tspn ground Oz lemon

Alternative to hollandaise - Wild Lime Dressing

Method

· Dust cutlets in seasoned flour.
· Dip in egg and then coat two with either macadamia nuts & wildfire spice or wattle seed.
· Panfry in hot oil and butter until the macadamia cutlets are golden brown.
· Finish in a hot oven at 250ºC for 5 - 8 minutes.
· Make the hollandaise by whipping egg yolks and wine in a double boiler. Continue whipping while adding clarified butter and the lemon myrtle.
· Serve one of each cutlet and a little of Hollandaise sauce with a variety of seasonal vegetables.

Pork fillet

4 pork fillets
200g warrigal greens
16 bunya nut halves, boiled, shelled and sliced
150g spreadable Kakadu plum
20g munthari or riberry
pinch salt
pinch pepper
225ml Kakadu plum and port wine sauce
1 lt pork stock

Sauce

150ml demi glace
50ml port wine
30g spreadable Kakadu plum

Method

- Butterfly the pork fillet length wise and flatten with a meat mallet.
· Place warrigal greens, spreadable Kakadu plum, muntharies and unya nuts slices on the pork. Season with salt and pepper.
· Roll the fillet and secure it with tooth picks.
· Place in a tray and cover with the stock and poach for approximately 20 minutes.
· Heat demi glace, port wine and Kakadu plum spread in a pot and simmer.

Serve sliced pork fillet on some of the sauce.

Crusted Rack

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

Method

· Trim the rack and cut the bone at the base.
· In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with salt and pepper.
· Press this mixture all over the outside of the rack.
· Bake in a medium oven for approximately 40 minutes or till the rack is just medium.
· In a pan, put the demi, Mountain pepper BBQ sauce, red wine and native pepperberries, bring to the boil.
· Carve the rack (1 cutlet per person) and serve with the Pepperberry and red wine sauce.

P.S. A nice accompaniment to this dish is a Mango and Illawarra Plum Chutney.

Braised pork hocks

4 pork hocks
200g carrots
200g onions
100g mushrooms
2g Aniseed myrtle
2g Oz lemon
2g Mountain pepper
2 ltr demi glace
500ml port wine
100ml soy sauce
pinch salt
pinch pepper
butchers twine

Method

· Trim and tie the hocks.
· Finely dice all the vegetables (brunoise) and place in a braising dish, with the demi , port wine, soy sauce and all the native herbs.
· Place the hocks in the dish and cook for approximately 1½ - 2 hours or until the meat is tender.
· Place a hock on a plate with some of the sauce. Serve with your favourite wild food chutney.

Seared emu with an Illawarra plum and munthari compote

4 x 120g emu fillets (primals from any muscle group)
2g Mountain pepper
salt
50ml canola oil
8 large Illawarra plums
50g Munthari
20ml Lemon aspen juice
other fruits are optional eg. blueberries, blackberries, Cape gooseberries
20ml Sugarbag or maple & ironwood syrup

Season the emu fillets with the Alpine pepper and salt and pour the oil over the meat. Leave to sit for two hours. Chop the Illawarra plums into munthari-sized pieces, add the munthari and the lemon aspen juice and briefly heat in a pan for 2 minutes. Remove from the heat and add the remaining conventional fruits. Set the compote aside to cool and finish with the sugarbag or syrup.

To cook the fillets, drain them of extra oil and quickly sear both sides on a very hot pan or char-grill. Cook to rare by placing in a hot oven for 3 to 4 minutes or move to a cooler heat on the cooktop. Finally, rest the meat in a warm place for 8 to 10 minutes. Serve on hot plates with the fruit compote in 4 small pots or simply spooned next to the cooked emu.

Fillet of Beef with Native Pepperberries

800g butt fillet of beef, well trimmed
1 tablespoon akudjura (ground bush tomato)
1 tablespoon black poppy seeds
½tablespoon freshly cracked black pepper
1 teaspoon fresh Native pepperberries
1 piece of paperbark, thinned and trimmed
natural string or twine

Make sure the fillet is well trimmed of fat. Crush native pepperberries roughly and place in a bowl with rest of raw ingredients. Mix well. Coat the fillet on all sides with the spice mix. Wrap the fillet in paperbark, tie up and place in refrigerator to 'set'. When ready to cook, heat a heavy based pan or grill until very hot. Place parcel of meat into pan or grill and cook without turning for 4 minutes. Turn and keep turning every few minutes for 10-15 minutes, this will give a rare result. For medium, cook a further 5-10 minutes, turning until roast feels firmer. Remove from pan and allow to cool in wrap. Refrigerate if not using within 1 hour. At time of serving, unwrap parcel and slice. Serve with chutneys and salads.

This recipe was modified from Family Living Magazine - June / July 1997.

Gumleaf bavarois

Alternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or syrups of wild lime, riberry or wattle.

20ml Macadamia nut oil
600ml milk
5 egg yolks
100g caster sugar
salt
1 teaspoon corn flour
10g gelatine
100ml water
4 drops Gumleaf oil
300ml thickened cream
1 x 290g jar Spreadable Kakadu plum
12 small Wild limes
2 tablespoons sugar

Oil 6 individual moulds with the macadamia nut oil. Heat the milk in a saucepan but do not boil it. In a bowl combine the egg yolks, sugar and a pinch of salt and whisk vigorously for about 5 minutes or until smooth and pale yellow in colour. At this point, in another bowl, soak the gelatine in the water for 10 minutes. Back to the eggs, gradually add the hot milk then return to the saucepan over a low heat stirring gently for 6 to 10 minutes just below simmering. All the froth will disappear and the custard will be thick enough to coat the back of a spoon. Remove from heat and stir in the corn flour, gelatine and gumleaf oil. If necessary, rub the custard through a sieve to remove any lumps. Set aside to cool. Whip the cream to stiffness and gently fold into the custard until well mixed but still airy. Spoon the mixture into the prepared moulds making sure no large bubbles are trapped in the mix. Warm the spreadable Kakadu plum until it just softens and spoon enough spread to top each bavarois with a 5mm thick layer. Refrigerate the bavarois overnight or until set. Dissolve the sugar and a teaspoon of salt in sufficient water to cover the small wild limes. Soak the limes for 20 to 30 minutes. To serve the bavarois, dip the moulds into hot water or if rings were used as moulds run a sharp knife around the outer edge of the bavarois and unmould onto a dessert plate. Garnish with the sweetened wild limes.

Gumleaf smoked salmon and salmon paté

Gumleaf oil is an excellent flavouring for smoked salmon. Dilute the gumleaf oil in salad oil at the rate of 1 drop gumleaf oil in 100ml oil (be careful as gumleaf oil is very strong). Dab sparingly onto the sliced salmon and serve. Alternatively, gumleaf salmon paté can be piped into curls of smoked salmon garnished with several fine slices of lightly stewed quandong fruit and served.

Prep. time 2 mins

1 to 3 drops of Gumleaf oil
250ml smoked salmon paté

Simply flavour the salmon paté with gumleaf oil adding a drop at a time ensuring that the gumleaf is an after-taste.

Gumleaf salmon sushi

Prep. time 10 mins

2 cups cooked vinegar rice (see Oz lemon sushi recipe)
100g smoked salmon, sliced thinly and in strips
2 drops Gumleaf oil
200ml salad oil
6 sheets toasted nori

On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a cm layer. Lay out a strip of smoked salmon. Mix the gumleaf and salad oils and brush a small amount over the smoked salmon. Using water for sealing the edges of the nori, roll into 2 to 3cm diameter rolls. Taste test a slice (cut with a sharp, wet knife) to check gumleaf after-taste and adjust amount of oil if necessary.

Beef with garlic and gumleaf

4 x 200g beef striploin
15ml oil
30g butter
30g fine diced onion
1 clove finely chopped garlic
150ml veal or beef stock
100ml cream
10ml wattleseed extract
2 to 3 drops Gumleaf oil

seasonings
250g blanched Rainforest herb fettuccine
300g finely sliced and blanched red and green capsicums, zucchini
100g finely sliced and blanched spring onions
25ml macadamia nut oil

Season the striploin and sear all over in a pan with hot oil then bake at 180ºC for 15 minutes and set aside to rest. Drain the fat from the pan, add butter, onion and garlic and sauté until clear and not browned. Deglaze with stock and reduce to half. Add cream and reduce by half again. Add the wattle extract. Finish with the gumleaf oil adding one drop at a time and test tasting between each addition. The gumleaf should be an after taste. Sauté the blanched vegetables and fettuccine in the macadamia nut oil and turn four serves on a fork to make a pasta nest. Slice the meat and plate up into four serves. Garnish each serve with the pasta nest and sauce the meat to finish.

Oz lemon rum baba

For the babas:
25g fresh yeast (or 15g dry yeast)
6 tablespoons warm milk
225g plain flour
pinch of salt
2 tablespoons caster sugar
2 eggs, lightly beaten
4 tablespoons melted butter
½ teaspoon ground lemon myrtle

For the syrup:
250ml water
150g caster sugar
4 tablespoons rum
1-2 drops lemon myrtle oil

For the Alpine pepper sabayon sauce:
1 teaspoon Alpine pepper
2 tablespoons butter
6 egg yolks
100g caster sugar
100ml water
40ml glucose syrup
200ml thickened cream whipped to soft peaks

Blend the yeast and milk together with 2 tablespoons of the flour and leave to stand in a warm place. In a bowl, combine the remaining flour, salt and sugar and make a well in the middle of the mix. Pour in the yeast, mix and knead for a few minutes. Knead in the eggs, one at a time, then the melted butter. Knead well for about 10 minutes until the dough is soft, elastic and sticky. Cover with a damp tea towel and leave to rise in a warm place for 20 minutes or until doubled in size. Lightly oil a ring mould or 8 individual moulds. Punch down the dough and place it in the ring mould or divide between the single moulds to fill to half way. Leave in a warm place for 40 minutes. Place in a pre-heated oven at 200ºC for 15 to 25 minutes depending on the size of the mould used. Leave to cool for a few minutes then unmould and allow to come to room temperature.

To make the syrup, boil the water and sugar for 3 minutes or until thick. Leave to cool for 5 minutes then add the rum. Light the vapours to burn off the esters and after 5 seconds extinguish the flame. Cool completely and add the lemon myrtle oil one drop at a time to taste. Prick the top of the baba or savarins with a skewer and spoon the syrup over it until fully moist but not soggy. Make the sabayon sauce by first melting the butter in the top saucepan of a double boiler but on direct heat. Add the Alpine pepper and heat while stirring for several minutes. This extracts the base flavour from the pepper but destroys the peppery zing. Cool until warm. Stir in the sugar and egg yolks, water and syrup and whisk over the double boiler at gentle heat for about 5 minutes or until the mixture is frothy and creamy. Remove from heat and continue to whisk until cool. Fold in the whipped cream. Serve the ring baba in slices or the savarins separately over the sabayon sauce garnished with skinned segments of orange or mandarin and a scattering of muntharies.

Oz Lemon sushi

Other herbs and herb combinations include native peppermint and Alpine pepper, native peppermint and native mint, aniseed myrtle, native thyme. Plain boiled rice can be made a feature component by the simple addition of native herbs. Asian practice is to wash rice in cold water before cooking which is a prerequisite considering the fertilisers commonly used in the region. In Australia, washing rice is unnecessary and removes many of the vitamins contained in the outer coating of the rice grains. As a functional technique, washing rice can improve the stickiness of the cooked product and in nori rolls or sushi this characteristic is often desirable.

Sushi
1 cup Australian grown rice
1 umeboshi plum or teaspoon rock salt
1 tablespoon rice wine vinegar
1 strip kombu
1 teaspoon Oz lemon
½ teaspoon Alpine pepper
toasted nori
stewed quandong or rosella fruit, finely sliced
flying fish roe
water

Put the washed rice into a saucepan and cover with two volumes of cold water. Add the umeboshi plum, vinegar and kombu and cover with a well fitting lid. Heat to boiling then set over low heat for 12 to 15 minutes or until the water has all been absorbed and the rice is cooked. Remove the plum seed and kombu. Stir the herbs through the rice and leave covered for several minutes. Remove the lid and allow the rice to cool. Using a bamboo stick sushi mat and water for sealing the edges of the nori, roll enough rice in pieces of toasted nori to make 2 to 3cm diameter rolls. Include strips of stewed quandong fruit placed onto the rice before rolling. Slice into small sections with a sharp wet knife and top with the roe. Serve with the quandong dipping sauce.

Native peppermint poached mullet with munthari butter sauce

1kg mullet fillets
200ml white wine vinegar
200ml white wine
200ml water
100g brown sugar
1 teaspoon coriander seeds
¼ teaspoon Native peppermint
50g butter
100g Munthari
1 leek, finely sliced and deep fried as garnishing

Bring the vinegar, wine and water to the boil. Dissolve the sugar and add the coriander seeds and half of the munthari. Poach the fillets in the boiling mix until only just done in the thickest part. Remove from the liquid, drain and sprinkle with native peppermint. Set aside in a warm place. To make the sauce, strain out the muntharies from the poaching liquid and with 100ml of the liquid boil vigorously until reduced to 3