Bush Tomato Soup
Ingredients
1kg of bush tomatoes2 litres of water2 tablespoons of mountain pepper
Boil 1kg of bush tomatoes in 2 litres of water. Simmer for 20 minutes. Blend mixture and season with mountain pepper. ……………………………………………………Cost: $7.50
Yabbies with Lemon Aspen Sauce
Ingredients
4 small yabbies5 litres of water3 lemon Aspens
Place Yabbies in a saucepan of boiling water. Boil them until they change colour ( approx 5 minutes). Take them out of the saucepan and serve on a plate. Crush the lemon Aspens and sprinkle over the yabbies. Serve immediately................................................ ………………………Cost: $9.50
Lemon Aspen Oysters
Ingredients
1 dozen oysters2 tablespoons of Lemon Aspen
Arrange oysters on a platter. Sprinkle the lemon aspen over the oysters. Serve the remaining lemon aspen on the side.…………………………………………………Cost: $8.50
Char grilled Kangaroo fillets served with tomato sauce and potatoes.
Ingredients
1 kg of kangaroo meat ( cut into thin fillets)10 bush tomatoes½ kilo bush potatoes
Boil tomatoes in ½ litre of water. Season to taste. Puree into a thick sauce . Leave to the side. Peel bush potatoes and boil them in a litre of water until soft. Rinse and drain water. Mash the potatoes. Char grill the kangaroo fillets approximately 2 minutes each side. Serve the kangaroo with the tomato sauce on top and mashed potato on the side.
……………………………………………….Cost: $ 17.99
Smoked Barramundi served with warrigal greens
Ingredients
1 barramundiWarrigal greensSeasoning Lemon aspen and lemon myrtle
Place barramundi fish in paperback . Sprinkle with lemon myrtle and lemon aspen. Cook in oven for 15 minutes.Stir fry the Warrigal greens and serve with fish.………………………………………………Cost: $18.99
Grilled emu served with emu eggs
Ingredients
1 emu fillet ( 300 g)2 emu eggs
Grill emu fillet until it is cooked. Crack the two eggs and fry them. Plate the meat and serve egg on top.……………………………………………………Cost: $12.99
Mud crabs with wild cucumber salad
Ingredients
2 small mudcrabsWater5 wild cucumbers
Boil mudcrabs in a large pot for 20 minutes. Rinse under cold water. Slice wild cucumbers and serve with mudcrabs.
…………………………………………………..Cost: $15
Baked magpie geese wings with yam wedges
Ingredients
1kg magpie geese wings½ kg yamsPowdered lemon myrtle
Place geese wings in baking tray. Sprinkle with lemon myrtle. Bake for 40 minutes. Wash yams and cut into wedges. Bake also for 40 minutes.
………………………………………………………Cost: $11
Cocky Apple Pie with sugar bag and muntries
Ingredients 5 cocky applesWattle seeds (250 g)WaterSugar bagMuntries ( handful)
Simmer apples in water until soft. Drain water and puree apples for the pie filling. Crush the wattle seeds with a pestle , add water until mixture turns into flour. Shape the base of a pie dish with this mixture. Pour in the apple filling. Spread the sugar bag over pie. Bake in moderate oven for 15 minutes. Decorate with muntries.…………………………………………………Cost $11
Wattleseed icecream with Riberry jam and macadamia nuts
Ingredients
2 emu eggs5 tbspn of wattleseeds2 cups of kangaroo milkRiberries 6Pinch of sea saltMacadamia nuts (10)
Beat 2 emu eggs until creamy. Add wattle seed , milk and seasalt. Freeze overnight.Boil riberries with a little water until thick sauce. Pour jam over icecream and sprinkle with macadamia nuts.………………………………………………………Cost $ 10
Fruit Platter
Ingredients
Leichardt fruit (6)Wild passionfruit(6)Cockey apples (3)Kapoues (3)Wild pear(3)Wild bananaBunch of lemon myrtle leaves
Wash and dry fruit. Cut and serve on a platter. Garnish with myrtle leaves.…………………………………………………………..Cost $7.50
Wattle Tea
250 g of wattle seedsSugarbag honeyWater
Place wattle seeds in a billy of water . Bring to the boil and then simmer tea for 10 minutes.Stand the tea for 5 minutes and then strain. Add sugarbag honey to taste.………………………………………………Cost: $2.50
Native Wine
Ingredients
2kg of native grapes
Crush the native grapes into juice. Store in aglass container . Leave to ferment. Pour into glass and serve.……………………………………………….Cost: $3.00
Davidsons Plum Juice
Ingredients
10 Davidsons Plums100ml water
Wash the plums. Remove skin and seeds. Blend the plums in juicer. Add water to taste. Serve with ice.………………………………………………..$2.50
