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Torres Strait Island Flavours by Nornie Bero
Publish on: 24 June, 2025 | In:m | Author by: Nornie Bero
Menu
🥗 Warrigal Greens Verde with Yam Chips
🐟 Native Spice Fish Balls with Macadamia Labneh
🍛 Coconut Keens Curry Chicken
🐊 Crocodile Schnitzel with Slaw
🥗 Warrigal Greens Verde with Yam Chips
A fresh and earthy herb sauce meets the sweet crunch of crispy yam chips in this uniquely Australian dish. Warrigal greens, saltbush, and pepperberry create a bushfood chimichurri-style condiment packed with native flavor. This makes a vibrant and textural side dish or starter celebrating native ingredients.
Serves: 2
Preparation time: 15 minutes
Execution time: 20 minutes
INGREDIENTS
For the Verde:
½ shallot, finely chopped
¼ long red chilli, seeded and finely chopped
1½ garlic cloves, crushed
¼ tsp ground pepperberry
2 tbsp (30ml) red wine vinegar
¼ cup (60ml) extra virgin olive oil
2 tbsp warrigal greens, finely sliced
2 tbsp flat-leaf parsley, finely sliced
2 tbsp fresh saltbush leaves
2 tbsp oregano leaves
¼ cup coriander leaves
Salt, to taste
For the Yam Chips:
500ml sunflower oil (for shallow frying)
5cm white yam, thinly sliced
Sea salt, to season
METHOD
Make the Verde: In a medium bowl, whisk together the chopped shallot, chilli, garlic, pepperberry, and red wine vinegar. Slowly whisk in the olive oil. Finely chop all the herbs — warrigal greens, saltbush, parsley, oregano, and coriander — and stir through the dressing. Season to taste and let sit for 10 minutes to allow flavors to infuse.
Fry the Yam Chips: Heat the sunflower oil in a medium saucepan to 180°C. Pat yam slices dry with paper towel and fry in small batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towel and season with sea salt.
Serve: Arrange the chips on a plate and serve the warrigal verde on the side for dipping or spooning over.
🐟 Native Spice Fish Balls with Macadamia Labneh
These fragrant fish balls are infused with native Australian spices such as lemon myrtle, pepperberry, and aniseed myrtle, creating a uniquely aromatic profile. Served with cooling macadamia labneh, crisp lettuce, and cucumber, the dish is vibrant, earthy, and refreshing. A perfect balance of spice, texture, and creaminess.
Serves: 2
Preparation time: 25 minutes
Execution time: 25 minutes
INGREDIENTS
For the Fish Balls:
500g cod fillets
2 garlic cloves
½ tsp finely ground lemon myrtle
½ tsp ground aniseed myrtle
½ tsp ground pepperberry
2 tbsp sea parsley, chopped
½ large onion, grated
½ small red onion, diced
1 small green chilli
½ tsp dried hibiscus
½ tsp ground lemon aspen
1 egg
Zest of ½ lemon
1 tsp turmeric
2 tbsp extra virgin olive oil
¼ tsp cayenne pepper
½ tsp sweet paprika
For the Macadamia Labneh:
½ cup labneh
Zest and juice of ½ lime
1½ tsp macadamia chilli oil
To Serve:
¼ cucumber, diced
¼ head iceberg lettuce, shredded
METHOD
Cook the Onion Base: In a skillet over medium-high heat, cook the diced and grated onions with the garlic, lemon myrtle, and aniseed myrtle for 7–9 minutes until soft and fragrant. Set aside to cool slightly.
Make the Fish Ball Mixture: In a food processor, combine the cod, green chilli, lemon aspen, hibiscus, turmeric, paprika, cayenne, parsley, and egg. Blend until 75% smooth, then add the cooled onion mixture and lemon zest. Pulse a few times to combine. Transfer mixture to a bowl and chill for 15 minutes to firm.
Form and Cook: Using a small scoop or wet hands, form the mixture into balls. Heat olive oil in a heavy-bottomed, ovenproof pan over high heat. Sear the fish balls in batches until browned on all sides, about 7–9 minutes total. Finish in a 180°C oven for 4–5 minutes until cooked through.
Prepare the Labneh: In a small bowl, stir together labneh, lime zest and juice, and macadamia chilli oil.
Serve: Arrange shredded lettuce and diced cucumber on a plate, top with hot fish balls, and dollop over the labneh.
🍛 Coconut Keens Curry Chicken
A creamy, nostalgic curry that pays homage to classic Aussie-style "Keens Curry Powder" blends, enriched with native bushfoods like saltbush and pepperberry. Bone-in chicken pieces are simmered in a rich coconut broth with potato and broccolini, offering deep flavor and tender texture. This is comforting home-cooking with an Australian twist.
Serves: 2
Preparation time: 15 minutes
Execution time: 45 minutes
INGREDIENTS
½ chicken (approx. 600–700g), bone-in, cut into 6 pieces
½ onion, diced
1 small potato, diced
¼ tsp whole pepperberry
½ tsp fresh saltbush, chopped
1 tbsp grated ginger
1 tbsp Keens curry powder
1 tbsp crushed garlic
2 tbsp garlic shoots, chopped (or substitute with spring onion greens)
200ml coconut milk
50ml water
100ml chicken stock
1 stalk Chinese broccolini
⅛ green capsicum, diced
Sea salt, to taste
Olive oil, for cooking
METHOD
Brown the Chicken: Cut the chicken into 6 bone-in pieces. Heat a good dash of olive oil in a deep saucepan or Dutch oven over high heat. Brown the chicken in batches until golden on the outside. Set aside in the pan.
Build the Base: Add the diced onion, ginger, garlic, potato, saltbush, and pepperberry. Sauté together for 3 minutes to soften and coat everything in the rendered chicken fat and spices.
Add Curry Powder: Sprinkle in the curry powder and stir well for 3–4 minutes to toast and deepen its flavor. Add diced capsicum and cook for another 3 minutes.
Simmer the Curry: Pour in chicken stock and water. Simmer on medium-high for 9–11 minutes until the potato starts to soften. Then add coconut milk and garlic shoots, stir to combine, and reduce heat to medium. Cook for 30 minutes until the chicken is tender and almost falling off the bone.
Finish and Serve: Add Chinese broccolini during the last 5 minutes of cooking to keep its texture and color. Adjust seasoning and serve hot.
🐊 Crocodile Schnitzel with Slaw
Crocodile tail fillets are breaded with a fragrant, native-inspired crumb mix and fried to a golden, crispy perfection. Paired with a tangy cabbage slaw, this dish delivers a unique and delicious Australian twist on the classic schnitzel, with a side of refreshing crunch and spice.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
For the Crocodile Schnitzel:
2 crocodile tail fillets (approx. 250–300g each)
70g ghee (or butter, for frying)
For the Cabbage Slaw:
¼ tsp ground pepperberry
1 small wedge of red cabbage (approx. 125g)
1 tbsp sugar
1 tbsp salt
1 cup white vinegar
For the Crumb Mix:
½ cup panko crumbs
½ tsp aniseed myrtle
½ tsp ground fennel seeds
2 tbsp finely grated parmesan cheese
½ tsp bush tomato powder
For the Flour Mix:
¼ cup plain flour
½ tsp saltbush
¼ tsp ground pepperberry
½ tsp celery salt
For the Egg Wash:
1 egg
¼ tsp aniseed myrtle
¼ tsp ground fennel seeds
METHOD
Prepare the Crocodile Fillets: Use a meat mallet to gently pound the crocodile fillets to a 1cm thickness. Set up three stations for crumbing: one with the flour mix, one with the egg wash, and one with the crumb mix. Dust the fillets with the flour, dip in the egg wash, and coat in the crumb mix. Let rest in the fridge for 15 minutes to set the crumb.
Make the Slaw: In a small bowl, combine the white vinegar, sugar, salt, and pepperberry. Whisk until the sugar dissolves. Thinly slice the red cabbage and toss with the vinegar mixture. Let it marinate while you cook the schnitzel.
Fry the Schnitzel: Heat the ghee in a large non-stick or cast-iron skillet over medium-high heat. Once melted, reduce the heat to medium. Fry the crocodile fillets for 3–4 minutes per side, or until golden brown and crispy. Remove from the pan and drain on paper towel.
Serve: Serve the crocodile schnitzel with a side of cabbage slaw and a dollop of your favorite chilli mayo or dipping sauce.
Torres Strait Island Flavours by Nornie Bero
Ingredients
Directions
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