Ingredients:

750 grams lean cooked roast lamb
25 grams butter
2 medium brown onions, finely chopped
1/4 cup plain flour
1/2 teaspoon dry mustard
1 1/2 cups chicken stock
1 tablespoon worcestershire sauce.

For Potato Topping:
1/2 cup hot milk
30 grams butter
salt and freshly ground black pepper
4 large potatoes, cooked and mashed.

Procedure:

Brush an 8-cup capacity casserole dish with melted butter or oil.Preheat the oven to 210 degrees celsius.Trim meat of excess fat and mince the meat or cut into cubes. Melt the butter in a large pan, add onions and cook until golden brown.Sprinkle the flour and the mustard into the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth. Bring the gravy to the boil and then reduce heat and simmer for 3 minutes.Add the meat and sauce to the pan and stir.Season to taste, remove from heat and spoon into the casserole dish.

To make Potato Topping:

To the mashed potato, add the milk, butter and salt and pepper to taste, mix until smooth and creamy, spread the mixture evenly over the meat and rough up the surface with a fork. Bake for 40-45 minutes or until the meat mixture is heated through and the potato topping is lightly golden. Makes 6 servings.

Ingredients:

120 grams (4 oz.) kangaroo fillet
30 ml. (1 fl oz.) mountain pepper sauce
1 cup English spinach
1/4 granny smith apple
1/2 fresh fig
6 springs of coriander
20 grams (1½ tablespoons) goats cheese
1/4 cup macadamia nuts, roasted and crushed
5 ml. macadamia nut oil

Procedure:

Ensure that the kangaroo fillet is free of any fat or sinew, then marinate in 15 ml. of Mountain Pepper Sauce. Make sure that the kangaroo is lightly covered. It’s best to marinate 24 hours ahead of time, but if you’re in a rush, 45 minutes should be fine. Cooking the kangaroo literally takes a few minutes, so prepare the salad first. Cut the figs and apples into slices and place in mixing bowl. Add the coriander, spinach and chunks of goats cheese. For the dressing, in a small bowl, whisk the remaining Mountain Pepper Sauce and macadamia nut oil together and set aside. Now for the kangaroo. Season with a little salt, then on a hot frying pan, sear the fillets until medium rare – usually 3-4 minutes on each side. Allow to rest for a few minutes and then thinly slice the fillet across the grain, for maximum tenderness. Add the dressing to the salad, as well as the sliced kangaroo. Toss well and serve on a large plate or bowl. Garnish with toasted, crushed macadamia nuts.

Ingredients:

4 x 200 grams (7 oz.) barramundi fillet skin on
1 kg. (2 pounds) potatoes
120 ml. (½ cup) milk
80 grams (3 oz.) butter
3 grams(1/2 teaspoon) lemon myrtle
pinch salt
macadamia nut oil
45 grams (3 tablespoons) quandong confit
fresh herbs

Procedure:

Peel the potatoes and place them into small pot with salted cold water and bring to the boil. Simmer for 40 minutes. Strain and allow to sit for a few minutes to dryout. Then return to pot and mash the potatoes. Add butter, milk and lemon myrtle. Season if required with salt. Heat the grill or barbeque. Season the barramundi on the skin side and season with salt. Place the barramundi skin side down and cook till crispy, turn over and finish till medium. To serve, place the lemon myrtle mash potato on the plate, then place the grilled barramundi on the mash. Top with two quandong halves and drizzle some of the confit juices around the plate. Garnish with sprig of fresh herbs.

Paperbark is one of the most versatile natural food wraps available and imparts a delicate smokey flavour to chicken, pork, veal, poultry, kumara, oysters, fish, scallops … the list goes on. Paperbark works best with white meats and starchy vegetables which are slowly cooked in the paperbark so that the smoke created when the natural oils in the bark are combusted and absorbed into the fats in the food.

Ingredients:

1 × 180 grams snapper fillet
5 grams wildfire spice
1 paperbark roll
outback Salt
vegetable Oil

For Daintree pineapple and Riberry salsa:
350 grams pineapple, fine dice
50 grams shallot, finely chopped
50 grams garlic, finely chopped
50 grams riberry confit
10 grams lemon myrtle sprinkle
10 grams red chilli, julienne
50 ml. pineapple juice
20 ml. sesame oil
30 ml. olive oil
trace salt
50 ml. red wine vinegar

Procedure:

Firstly, combine all ingredients for the salsa well and allow marinating for approx 4 hours. The daintree pineapple and riberry salsa is best prepared the day before if possible, if not allow 4 hours at least. Ensure that the snapper fillet is free of bones and that the skin has been removed. Season with wildfire spice and a little outback salt. Unroll the paperbark and cut a small amount to wrap the snapper. On occasions, the paperbark is so think that you can actually separate the paperbark in half. Using the stringless side of the paperbark rub a little oil on the bark, then place the snapper fillet on the bark. Wrap like a present, then tie with string. Then, on a hot grill or frying pan, sear the paperbark tillit starts to smoke. Turn the package over, then again wait till the paperbark is smoking. After that place in a oven till medium. The times required can vary depending on how think the snapper is. You can test the doneness with a skewer or similar. When cooked, remove from the oven and allow to rest. Then cut the paperbark and serve on the plate with daintree pineapple and riberry salsa.