Servings: 2-4 Ingredients 500g Crocodile tail 2 tsp ground Lemon Myrtle 2 egg yolks 2 tsp Dijon mustard 3/4 cup oil Instructions Gently roll the crocodile into the Lemon Myrtle lightly covering the outside. Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook. For the mayonnaise, whisk together the egg yolks and … Read More

Ingredients 4 medium wallaby shanks ½ cup plain flour, for dusting 2 tablespoons extra virgin olive oil 4 large carrots, cut into 8 pieces 4 x 10cm celery sticks 8 cloves garlic, peeled 2 onions, quartered 2 cups red wine 1 litre beef stock 2 tablespoons tomato paste 1 heaped teaspoon wild thyme (or 4 sprigs fresh thyme) 1 teaspoon … Read More

Serving: 12 Ingredients 35g honey (we used Manuka) 225g unsalted butter 60g caster sugar 100ml cream 1/2 vanilla bean 550g macadamias, roughly chopped Pastry tart base 180g butter 300g plain flour 90g icing sugar 1 egg Instructions To prepare the pastry, cut the butter into a 1cm dice. Place the butter in a bowl then add the flour and icing … Read More

Ingredients 16 yabbies fresh cooked and peeled 8 wooden skewers 1 bunch of coriander 200mls sweet chilli sauce 50mls of soy sauce ½ teaspoon of sesame seed oil 100 mls olive oil Macadamia nut spinach
 2 bunch of English spinach 100g macadamia nut toasted and chopped 50mls olive oil ½ teaspoon of sesame seed oil Knob of butter Salt and … Read More

Ingredients 28 cooked yabbies
 (prawns can be substituted) ½ tbsp red wine vinegar juice of ½ lemon
a little salt and freshly ground black pepper 3 tbsp walnut oil
1 shallot finely chopped 100 g cooked baby green beans 1 cup of delicate mixed green leaves 80 g walnut halves
1 pear, just ripe Instructions Shell, devein and clean the yabbies. In a bowl, … Read More