Muntrie Berry Jelly Slice

BASE 1 packet of plain sweet biscuits 170g melted butter FILLING 1 x 400ml tin condensed milk Juice of 2 lemons 3 level teaspoons of gelatine ΒΌ cup boiling water TOPPING 500ml cranberry juice 1 sachet gelatine 250g muntrie berries METHOD Base: Mix crushed biscuits with the melted butter. Press firmly into a slab tin and … Read More

Braised Wallaby Shanks

Braised Wallaby Shanks with Olives & Bush Tomato

SERVES 4 8 small wallaby shanks 1/2 cup flour for dusting 2 dspn extra virgin olive oil 1 dspn butter 1 large carrot, peeled 1 large celery stick 100g kalamata olives, pitted 4 garlic cloves, peeled 1 large onion, peeled 1 cup (250ml) red wine 1 litre beef stock 500ml tomato passata or puree 1 … Read More


Warrigal Greens & Desert Lime Pesto

250g warrigal greens, leaves picked, reserve baby leaves for garnish 1 large handful sea parsley leaves and stalks, roughly chopped, reserve a few leaves for garnish juice of 3 lemons 250ml (1 cup) extra virgin olive oil, plus extra to cover 200g macadamias approx 30 desert limes, plus a few halved limes for garnish 4 … Read More

marinated kangaroo fillet

Marinated Kangaroo

200g kangaroo tenderloin per person. Enough peanut oil to marinate the kangaroo, with ground black pepper, star anise, orange rind and a few drops of coconut vinegar added. Small amount of game or veal stock. 1tsp fresh horseradish (if in season), pureed in a small amount of coconut vinegar Marinate the kangaroo overnight Remove kangaroo … Read More