Ingredients 6 lemongrass sticks 100g white fish fillets 50g green prawn meat ½ teaspoon lemon myrtle powder ½ teaspoon mountain pepper leaf powder 1 teaspoon crushed garlic 2 spring onions Salt or fish sauce to season 2 whole eggs Oil to fry Method With a mortar and...
This recipe shows you how to blend the flavour of Queensland’s own spanner crabs with warrigal greens, the native spinach you find on southeast Queensland’s beaches. Basic Crepe Batter 30g butter Salt 1 ½ cups milk 150g plain flour 2 eggs Warm butter, salt and milk...
Pan Pastie Pastry 1 stubbie of beer 500g of self raising flour 1 teaspoon of salt Oil for frying Pour beer into a bowl and add the self raising flour and salt. Mix this with your hands until a smooth dough is achieved, adding more flour if necessary. Knead the dough...
250g fish fillets 250g mixed seafood – prawns, mussels, pippies, squid 500g mashed potatoes 250g besan flour 2 eggs 1 cup chopped fresh herbs – parsley, coriander, dill, spring onions Salt and mountain pepper Macadamia oil to fry Pan fry the seafood briefly until just...
250g sardine fillets or 500g whole sardines (heads removed, gutted and filleted) 100g macadamia nuts 50g basil or coriander 25g garlic 5g lemon myrtle powder Salt and pepper to taste 100ml macadamia oil 1 lemon or lime juiced Using a mortar and pestle, or a blender,...
Take fish fillets. For every kg of fillets add 1 tablespoon brown sugar, 1 tablespoon sea salt and 1 tablespoon worstershire sauce. Allow to marinate for 1 hour then pat dry. Place on a wire rack above smouldering paperbark in a pot or a tray then cover with a lid or...
PAPERBARK DAMPER For thousands of years Aborigines have used paperbark to parcel their food for cooking. Place 500 g self raising flour and 3 teaspoons bush spice (optional) in a bowl. Sifting the flour will improve the damper but is not essential. Add 375mls of warm...
1 stubbie of beer 500g of self raising flour 1 teaspoon of salt Oil for frying Pour beer into a bowl and add the self raising flour and salt. Mix this with your hands until a smooth dough is achieved, adding more flour if necessary. Knead the dough for 4-5 minutes,...
Scones 2 cups self raising flour 1 cup soda water ½ cup cream 1 teaspoon ground mountain pepper leaf Pinch salt Macadamia oil for frying Mix all ingredients thoroughly but do not over mix or knead the dough. Roll into a 3cm thick sheet and cut individual scones with a...
Main course for two or Entrée for three. INGREDIENTS 12 green prawn cutlets 6 lemon myrtle lasagne sheets 100g warrigal greens (native spinach) 1 avocado (sliced and fanned) 12 macadamia nuts 2 spring onions finely sliced 150ml pure cream 1 teaspoon ground lemon...
Ingredients: 1 small white onion finely diced 100g butter 100g plain flour 150g mushrooms finely sliced Water or vegetable stock Milk Salt and pepper Method: Saute the onions in the butter until translucent then add mushrooms. Cook for 2 minutes then sprinkle in the...
Stuffed Mushrooms Ingredients 250g mushroom caps (smoked, optional) 1 cup cooked rice Any or all of the following fresh herbs to taste: basil, parsley, oregano, coriander, sage, chives 1 spring onion 50g mozzarella cheese 3 eggs ! cup plain flour (potato starch for GF...
