"Bush Tucker for the Connoisseur"


Recipes for Bush Food

freshly picked warrigal greens.
60-80g of macadamia nut (coarsely chopped).
10ml of macadamia oil or olive oil.

Blanch the warrigal greens for several minutes in boiling water and then drop them in cold water. Remove and allow to drain. Chop coarsely & combine the remaining ingredients tossing gently so as not to crush the blanched leaves. Serve hot or cold as an accompaniment to red or white meats.

250g kangaroo meat, thinly sliced.
1cup macadamia nut oil.
5g ground black pepper.
1 crushed garlic clove.
100g of macadamia nut pieces.
1 large quartered onion.
250ml water.
2cups steamed rice.
1tsp. cornflour mixed to a paste with water.
2 lemon myrtle leaves (ground).

Season the meat with the ground pepper. Cover with the oil and leave to marinate for 2 hours. Heat a wok to very hot, lightly toast the macadamia pieces then set aside. Remove the meat from the oil and place in the hot wok, stir-frying briefly until browned all over. Remove the meat and set aside in a warm place. Stir-fry the garlic and onions. Add the water and bring to the boil then stir in the cornflour to thicken. Return the meat macadamia pieces to the wok an stir. Serve over lemon myrtle rice prepared by folding the ground lemon myrtle leaf through the hot steamed rice.

5g aniseed myrtle leaves (ground).
1/2 cup of milk.
4 litres vanilla ice cream.

Bring the milk almost to the boil, remove from the heat, add ground aniseed leaves and steep until the milk is cold. Allow the ice cream to thaw to a semi-soft consistency while chilling the milk to near frozen but still liquid. Then gently fold in the aniseed milk and re-freeze the ice cream.

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