Indigenous Outback
December 3, 2020 • Written By Natalie Beer
The menu
Fire smoked lamb
Stone bass
Native carrots
Scorched citrus
Smoked butterscotch
Recipes (serves two people)
Fire smoked lamb (sulphites, soy, gluten)
Ingredients
- 400g smoked boned-out lamb shoulder
- 1 tsp wattleseed, toasted, crushed
- 2 tbsp honey
- 1 tbsp miso
- 1 tbsp lemon juice
- 1 tsp ground coffee
- 1 onion, peeled, quartered
- 3 celery sticks, roughly chopped
- 1 head of garlic, bashed
- 300ml lamb stock
- 500ml IPA Beer
- 2 bay leaves
- 5-6 sprigs of thyme
Method
- Preheat the oven to 150oc/gas mark 2
- Sear the lamb until well caramelised 3-4 minutes each side
- Lay the seared lamb on top of the vegetables and aromatics, herbs and spices
- Bring the IPA, miso, and stock up to the boil in a saucepan then pour over the lamb
- Cover tightly with a sheet of baking paper and seal tightly with foil twice
- Cook for 4 hours, gently remove the lab without breaking as it will now be incredibly tender and soft, remove any gorgeous looking vegetables and place with the lamb, set aside
- Strain the remaining liquid and reduce to a glossy rich consistency about two thirds, skimming off the excess fat as it reduces. season to taste
- Serve the lamb with vegetables, pan sauce
Stone bass (sulphites, fish)
Ingredients
- 180g stone bass fillet per person, skin on
- Sea salt to taste
Picked fennel:
- 1 small/medium fennel
- 40g pickled pick ginger with juice
- ½ garlic clove, smashed
- 30ml lemon juice
- 4-7 lemon myrtle leaves
Method
- Slice the fennel as thinly as possible, add the pink ginger, lemon myrtle, lemon and garlic, marinate for 1-24 hours
- Score fish fillets by making 3-4 cuts lengthways through the skin only
- Lightly oil a cold ovenproof sauté pan, lightly salt skin side of the fish and place in pan skin side down
- Place pan over a moderate heat and press fish firmly with another pan about one minute to stop the fish arching and curling up
- The fish may stick but will release when crisp as a natural indicator
- Once the fish is a third cooked, place pan in moderate oven (180°C) for 3 minutes.
- Remove fish from pan carefully to retain crunchy skin.
- Plate the fish with the pickled fennel, lemon myrtle and juice
Native Carrots (sulphites, soy, nuts)
Ingredients
- 200g mixed colour carrots
- Carrot tops
Wild Rosella, Macadamia nut dressing:
- 1 tbsp white vinegar
- 1 tbsp rosella or hibiscus flower with syrup
- 1 tbsp maple syrup
- 4 tbsp macadamia nuts, well roasted
- 3 tbsp macadamia nut oil
- 1 tsp soy
Method
- Combine all dressing ingredients together leaving 2 x tbsp of macadamia nuts aside for garnish
- Blanche carrots in salted water until tender (purple separate so they do not bleed into other colours)
- Steam dry, then toss in a little oil, toast in a pan on one side to create a bittersweet flavour by placing and not moving around on a medium heat 1-2minutes
- Dress carrots on the serving plate with dressing, carrots tops, and reserved Macadamia nuts
Citrus salad scorched (milk, sulphites)
Ingredients
- 2 seasonal citruses, sliced
- 100g stracciatella or cheese or ricotta
- 6-8 kale leaves grilled/pan toasted
Truffle dressing:
- 2 tbsp white/manjimup oil
- 2 tbsp aged balsamic
- 2 tbsp honey
- Sea salt to taste
- 3 tbsp olive oil
- 2 tbsp parmesan
- ¼ garlic clove, grated
Method
- Combine all dressing ingredients and season to taste, set aside
- Pan roast the citrus until well toasted on one side
- Plate the dish by rustically arranging sheep’s milk cheese then kales followed by citruses and dressing
Smoked apple, Tasmanian pepperberry crumble (milk, gluten, nuts, eggs, sulphites)
Ingredients
- 3 seasonal apples
- 150g salted crème fraiche
- 200g pepperberry seasoned crumble, with nuts (optional)/baked
Smoked caramel sauce:
- 150g salted smoked butter
- 150g butter
- 150g muscovado sugar
- 350g double cream
- 20ml lemon juice
- 20ml dark rum
Method
- To make the caramel, melt the butter and sugar in a pan over a medium heat until sugar has completely dissolved
- Add the double cream and whisk to fully combined, bring to a simmer and mix in the rum and lemon juice – set aside.
- Slice the apples and pan toasted and slightly blacken in a pan on a high heat, add the caramel, toss, plate and top with crumble and crème fraiche