Wattleseed Damper with Macadamia & Lemon Myrtle Dukkah If wattleseed and mountain pepper are not ground, toast lightly and crush in a mortar and pestle with sea salt. Preparation time: 20 minutes Cooking time: 40-45 minutes Serves: 6 Extra virgin olive oil, to serve Lemon Myrtle Dukkah 1 cup 63956 Caterers Choice Raw Macadamia Halves Wattleseed Damper 3 cups 74785 White Wings Self Raising Flour ½ cup 63945 Caterers Choice Raw Almond Kernels 2 tbsp wattleseed*, ground 1 tsp 55748 Caterers Choice Whole 1 tsp sea salt, ground Cumin Seeds 1 tsp mountain pepper*, ground 1 tsp 55746 Caterers Choice Whole 80g 66815 Western Star Unsalted Butter, Coriander Seeds cold, cubed 1 tsp lemon myrtle leaves* 125ml 39689 Caterers Choice Fresh Full ½ tsp mountain pepper* Cream Milk 1 tbsp 55784 Caterers Choice White 125ml water Sesame Seeds 1 tbsp black sesame seeds Pre-heat oven to 180 C. Sift together the flour, wattleseed, salt and mountain pepper into a large bowl. Add butter and rub with fingertips to a rough crumb. Add milk and water, then mix lightly to a loose dough. Turn dough onto a floured board on benchtop and knead until smooth. Shape into a thick 20cm round shape and place on a greased tray lined with baking paper. Brush with a little extra milk and bake for 45 to 50 minutes. Damper will sound hollow when cooked. Roast macadamias and almonds on a baking tray until golden brown, then transfer to a food processor. Heat a frypan over low to medium heat and toast cumin and coriander seeds until fragrant, then also transfer to food processor. Tear lemon myrtle leaves and add to processor with mountain pepper. Pulse chop the nuts and spices to a fine, but still chunky grind. Tip mixture into a bowl and stir through white and black sesame seeds. Season with sea salt to taste. Serve with Wattleseed Damper and a robust extra virgin olive oil.
Grilled Seafood with Finger Lime Aioli & Chilli Quandong Jam Preparation time: 30 minutes Cooking time: 25 minutes 66815 Western Star Unsalted Butter 29075 Whole Green Australian U/10 King Prawns 154880 Medium Cooked Moreton Bay Bugs 31712 Medium Half Shell Queensland 20/40 Scallops Parsley* Quandong Chilli Jam 15 quandongs*, roughly chopped ¼ cup sherry vinegar 2 long red chillies*, thinly sliced Finger Lime Aioli Garlic bulb* 1 whole egg 1 tsp 69152 Sandhurst Red Wine Vinegar 1 tbsp finger lime* flesh 250ml macadamia nut oil 55769 Caterers Choice Cracked Black Pepper, to taste ½ cup 14658 Bundaberg Brown Sugar Simmer quandongs, vinegar, chilli and brown sugar, and reduce until mixture coats the back of a spoon. Season with sea salt and cool. Wrap garlic bulb in foil and roast at 180 C for 30 minutes in oven. Separate 2 large cloves from the roasted bulb and squeeze out softened garlic into a bowl or flask with the egg. Whisk egg on high speed before adding red wine vinegar and finger lime flesh. Drizzle macadamia nut oil a little at a time, allowing oil to emulsify with eggs. Season with salt and pepper to taste. Brush a little melted butter on the selection of local seafood. Season with a pinch of sea salt and grill over hot BBQ until cooked. Garnish with freshly chopped parsley. Serve with Finger Lime Aioli, Quandong Chilli Jam and fresh finger limes.
Paperbark Smoked Barramundi Fillets Preparation time: 10 minutes Cooking time: 25-30 minutes Serves: 2 2 34250 Skinless Wild Caught Australian 180-200g Barramundi Fillets 1 tbsp sea salt 2 tsp Alpine Pepper Blend* Olive oil 1 piece of paperbark, approximately 40cm x 40cm 1 small brown onion, sliced* 10 lemon myrtle leaves* Bring the barramundi fillets to room temperature and pat dry with kitchen paper. Season both sides with sea salt and the Alpine Pepper Blend, and brush with olive oil. Lay the paperbark on the bench and place prepared barramundi in the centre. Place onions and lemon myrtle leaves on top of fillets. Fold paperbark sheet lengthwise to cover fish and finish by folding in ends. Secure with kitchen string and sprinkle both sides of the parcel with water. Place parcel over chargrill on a low heat and cook each side for 12 to 15 minutes. Tip: If parcel begins to catch fire, remove from heat and finish cooking in a 180 C oven.
Mountain Pepper T-Bone Steak with Warrigal Greens Chimichurri Preparation time: 10 minutes Cooking time: 20-25 minutes 2 128069 Emerald Valley Free Range MSA 500g T-Bone Beef Steak Olive oil 2 tbsp mountain pepper*, ground 1 tsp native thyme * 1 tsp 14658 Bundaberg Brown Sugar ½ tsp 55747 Caterers Choice Ground Cumin ½ tsp 152016 Trumps Smokey Paprika ¼ tsp 55752 Caterers Choice Garlic Powder Warrigal Greens Chimichurri 4 cups warrigal greens* 1 garlic clove*, finely chopped 1 long red cayenne chilli*, finely chopped 1 tbsp 55765 Caterers Choice Dried Oregano Leaves 1 tbsp 69152 Sandhurst Red Wine Vinegar ½ cup extra virgin olive oil 55769 Caterers Choice Cracked Black Pepper, to taste Pat dry T-bone steaks and bring to room temperature. Brush with a little olive oil. Emerald Valley beef supply is backed by approximately 126 farmers who are dedicated to producing succulent, quality Australian meat. Combine the mountain pepper, native thyme, brown sugar, cumin, paprika and garlic powder and rub into the oiled steaks. Sprinkle sea salt on each side. Cook on chargrill over high heat for 3 to 4 minutes on each side for medium-rare (longer if desired). Remove from heat and rest in a warm spot for 5 minutes before serving. Blanch warrigal greens in boiling water for 20 seconds. Drain and immediately chill in ice water before squeezing out as much liquid as possible. Chop finely and combine with all remaining ingredients in a bowl, then allow to rest for 10 to 15 minutes before serving.
Roasted Rack of Lamb with Native Thyme & Macadamia Crust Preparation time: 10 minutes Cooking time: 10-15 minutes 1 cup 63956 Caterers Choice Raw Macadamia Halves 2 tbsp 145458 Colman s Dijon Mustard 2 tbsp native thyme leaves*, ground 1 tsp sea salt Olive oil 2 138123 Emerald Valley Cap On Frenched MSA Lamb Rack 8 PNT Pre-heat oven to 200 C. Pulse macadamia nuts in a food processor to a fine crumb. Combine the macadamia crumb with Dijon mustard, native thyme and salt. Heat a little olive oil in a frypan over high heat. Sear each lamb rack all over until well browned. Remove from heat and pat oil off meat. Coat the meat with macadamia crust mixture and roast for 10 to 12 minutes for medium-rare (longer if desired). Remove lamb from oven and allow to rest in a warm spot for 5 minutes before carving into 2 rib portions. Emerald Valley lamb is processed by the Australian Lamb Company who guarantee, through good stock selection, efficient processing and wet ageing, that all Emerald Valley lamb will deliver mouth watering tenderness.
Deconstructed Quandong Pavlova Preparation time: 8 hours Cooking time: 90 minutes 164052 Golden North Vanilla Bean Ice Cream with Seeds 47849 Country Chef Meringue Nests Finger lime* pulp 120673 Trumps Coconut Chips, toasted Mint leaves*, picked Quandong Compote 100g quandongs* 5ml brandy 1 tbsp glucose 1 cup 156735 Bundaberg Caster Sugar ¼ cup water Macadamia and Coconut Crumb ½ cup 63956 Caterers Choice Macadamia Halves ½ cup 120673 Trumps Coconut Chips 1 tbsp 156735 Bundaberg Caster Sugar 50g 66815 Western Star Unsalted Butter 50g 69889 White Wings Plain Flour Rose Water Quandong Syrup ½ cup water ½ cup 156735 Bundaberg Caster Sugar 1 tsp rose water 1 tbsp syrup from Quandong Compote A day before cooking, prepare the Quandong Compote. Combine all ingredients in a small saucepan over medium heat and stir to dissolve. Simmer until reduced by half then refrigerate until cool. The next day pre-heat oven to 180 C. Add all crumb ingredients to a food processor and pulse until a semi-fine crumb forms. Turn crumb out onto a baking tray lined with baking paper and bake in oven until golden brown. Combine water and sugar in a small saucepan and bring to a boil. Reduce heat and simmer until syrupy. Remove from heat and stir in rose water. Allow to cool completely before stirring in syrup from Quandong Compote. To serve, mound 1 tablespoon of Macadamia and Coconut Crumb on a plate and top with a scoop of vanilla bean ice cream. Drizzle Quandong Rose Water Syrup loosely around plate, then add a meringue with the Quandong Compote placed on top. Garnish with finger lime pulp, toasted coconut and mint leaves.