Time Out Sydney / Issue 28: May 21 - 27, 2008

Mark Olive's Bush Tucker Recipes

Try these delicious recipes from Mark Olive of the Outback Café

Mark Olive's Wallaby Stack

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

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.

INGREDIENTS 6 Yabbies (Tails Only) 1 packet Fresh Gourmet Salad Mix handful Fresh Rocket 2 Roma Tomatoes 1 Lebanese Cucumber	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.
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.