First published on 22 May 2008. Updated on 11 May 2011.
Mark Olive's Wallaby Stack
INGREDIENTS
- 500g Wallaby (Butterfly Cut Steaks)
- 1 Sweet Potato (Thinly Sliced Lengthways)
- 1 Capsicum (Cut Into 4 Equal Pieces)
- Native Mountain Pepper
- 3 Dessert Spoons Seeded Mustard
- 1 Dessert Spoon Honey
- ¼ cup Crushed Macadamia
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Method
- Pre-heat oven to 200°C.
- Prepare the steaks in a butterfly cut, and coat with native mountain pepper, set aside.
- Coat the zucchini, sweet potato, and capsicum with olive oil and cook on a hot griddle plate until tender (do not over cook).
- During cooking sprinkle with native mountain pepper. Remove from griddle and set aside.
- Sear both sides of the wallaby steak quickly on a very hot griddle (should be medium rare).
- Remove from griddle and set aside to rest.
- On a baking tray, layer the sweet potato, zucchini, capsicum and wallaby, repeat.
- Top with crushed macadamia nuts and place in oven until nuts are golden brown.
- To make the sauce, mix the seeded mustard and honey in a small bowl.
- To serve, place the stack on a plate and drizzle with the honey mustard sauced. Sprinkle native mountain pepper around the plate and add some whole roasted macadamia nuts for presentation
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Marinated Emu Fillet With Blanched Asparagus Salad
INGREDIENTS
- 200g Emu (Fillet, (Or Eye Fillet Steak))
- ½ cup Red Wine
- 3 teaspoons Tanami Fire
- handful Rocket
- ½ Red Capsicum (Deseeded And Cut Into Thin Strips)
- 6 spears Asparagus (Trimmed)
- Native Currant & Chilli Sauce (To Serve
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Method
- Cut emu across the grain into strips. Marinate in a small bowl with red wine and tamami fire for 1 hour. Thread emu strips onto presoaked bamboo skewers.
- Blanch asparagus in boiling water for a couple of minutes, remove from boiling water and plunge into cold water, set aside.
- Heat a griddle pan and brush with olive oil. Grill emu for a couple of minutes either side until cooked.
- Place rocket in a bowl, top with capsicum, asparagus spears and emu skewers. Serve with Native Currant & Chilli Sauce.
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Mark Olive’s Yabbie Salad
INGREDIENTS
- 6 Yabbies (Tails Only)
- 1 packet Fresh Gourmet Salad Mix
- handful Fresh Rocket
- 2 Roma Tomatoes
- 1 Lebanese Cucumber
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Method
- Blanch yabbie tails in boiling water until pink.
- Remove heads and peel shell off tails, leave ends.
- Set aside in fridge.
- Finely chop lettuce, rocket, tomatoes and cucumber.
- Dress salad and leave for 5 to 8 minutes, adding tails to absorb flavour.
- Arrange salad on plate and serve.
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| SALAD DRESSING |
INGREDIENTS
- 80ml Olive Oil
- 40ml Balsamic Vinegar
- 30ml Lime Or Lemon Juice
- 1 teaspoon Wattleseed (Roasted)
- 1 teaspoon Kutjera Powder (Crushed Desert Raisin
Method
- Place all ingredients in a small bowl and stir to combine.
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See more of Mark Olive's recipes at Lifestyle FOOD
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