🌿 Wattleseed and Beetroot Salad with Fingerlime Creme Fraiche and Seaweed Oil 

Serves: 2 

Preparation time: 15 minutes 

Execution time: 15 minutes 

INGREDIENTS 

METHOD 

🐟 Murray Cod or Barramundi Steamed in Banana Leaf 

Steaming or grilling fish wrapped in a banana leaf, especially over fire is an excellent technique that helps seal in the natural juices and marinade inside of the fish. It also insulates the fish from the direct heat of the grill, making it less likely to overcook and dry out. 

INGREDIENTS 

• 250g barramundi, de-boned, cleaned, divided into 2 
• 1 clove garlic 
• 2 kaffir lime leaf, minced finely 
• 1 leaf lemon myrtle, minced finely 
• 1 tsp lemon zest
• 3 macadamia nuts, toasted 
• 1 tbsp olive oil 
• ½ tsp salt 
• 2 banana leaves
• 1 sprig Thai basil or holy basil leaves, picked 

METHOD 

1. Place the macadamia nuts, lemon myrtle, kaffir lime leaves, lemon zest, garlic, and salt into a mortar and pestle and crush until the mixture forms a paste consistency. Mix the olive oil in at the very end. 
2. Remove the paste from the mortar and pestle, and rub the fish on all sides until it is coated well. Allow the fish to marinate for 3-4 hours ideally.
3. Place a piece of the fish in the center of one of the banana leaves, fold the left side over the fish, folding the excess over. Fold the right side over top of the fish, folding the excess over, mirroring the other side. Roll the fish in the banana leaf until the whole thing is sealed. 
4. Steam the fish for 10 minutes, or grill the fish over medium-high heat for 4 minutes on each side or until cooked through.

🍘 Damper ‘Flatbread’ with Mountain Pepper 

This flatbread can be cooked on the grill or even directly on the hot coals of a fire. Mountain pepper gives the flatbread a subtle earthy flavour. 

Serves: makes 4 flatbreads 

Preparation Time: 15 minutes 

Execution Time: 1 hour 

INGREDIENTS

• 185g flour 
• 100g warm water 
• 1 tbsp Greek yoghurt 
• 2 tbsp olive oil 
• ½ tsp dry instant yeast 

METHOD 

1. Place all ingredients together in a mixing bowl. Incorporate with your hands until the dough forms a shaggy mass. Transfer the dough to the surface of the table. Knead the dough for 5-7 minutes or until the dough becomes smooth. 
2. Transfer the dough to a bowl lubricated with a bit of olive oil. Make sure each side of the dough is covered in oil. Cover the bowl with cling film and allow to rise for 1-1.5 hours or until the dough nearly doubles in size. 
3. Preheat a heavy bottomed pan over medium-low heat, or a grill. 
4. Divide the dough into 4 pieces. Lightly flour the surface of your work station. Place one of the pieces of dough onto the surface of the table. Lightly flour the top of the dough. Roll the dough out into a circle about 10cm in diameter. 
5. Place the flatbread into the pan or grill and cook for about 1-2 minutes or until the dough begins to puff and rise. Flip the dough over to the other side and cook for an additional 1-2 minutes or until both sides have puffed up and are an attractive golden brown. 
6. Stack the finished flatbreads on top of each other. Rest for 2-3 minutes before serving. 

🥩 Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge 

Serves: 2 

Preparation Time: 30 minutes

Execution Time: 30 minutes 

INGREDIENTS

• 300g kangaroo tenderloin 
• 5 baby taro potatoes, steamed for 1 hour until tender, peeled
• 1 king oyster mushroom, confited 
• 1 tsp of pepperberry, crushed coarsely with a knife
• ½ tsp sea salt 
• 2 tbsp olive oil 
• 2 cups of hickory wood chips 
• 4 large sprigs of rosemary 
• 400g chicken stock
• 100ml shiraz 
• 3 tbsp butter 

METHOD 

1. Prepare an oven tray fitted with a wire rack for smoking the kangaroo. Place the wood chips, and 3 sprigs of the rosemary in the base of the tray.