Indigenous Outback

The menu 

Fire smoked lamb

Stone bass

Native carrots

Scorched citrus

Smoked butterscotch 


Recipes (serves two people)

Fire smoked lamb (sulphites, soy, gluten)


  • 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


  1. Preheat the oven to 150oc/gas mark 2
  2. Sear the lamb until well caramelised 3-4 minutes each side
  3. Lay the seared lamb on top of the vegetables and aromatics, herbs and spices
  4. Bring the IPA, miso, and stock up to the boil in a saucepan then pour over the lamb
  5. Cover tightly with a sheet of baking paper and seal tightly with foil twice
  6. 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
  7. 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
  8. Serve the lamb with vegetables, pan sauce

Stone bass (sulphites, fish)


  • 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


  1. Slice the fennel as thinly as possible, add the pink ginger, lemon myrtle, lemon and garlic, marinate for 1-24 hours
  2. Score fish fillets by making 3-4 cuts lengthways through the skin only
  3. Lightly oil a cold ovenproof sauté pan, lightly salt skin side of the fish and place in pan skin side down
  4. Place pan over a moderate heat and press fish firmly with another pan about one minute to stop the fish arching and curling up
  5. The fish may stick but will release when crisp as a natural indicator
  6. Once the fish is a third cooked, place pan in moderate oven (180°C) for 3 minutes.
  7. Remove fish from pan carefully to retain crunchy skin.
  8. Plate the fish with the pickled fennel, lemon myrtle and juice

Native Carrots (sulphites, soy, nuts)


  • 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


  1. Combine all dressing ingredients together leaving 2 x tbsp of macadamia nuts aside for garnish
  2. Blanche carrots in salted water until tender (purple separate so they do not bleed into other colours)
  3. 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
  4. Dress carrots on the serving plate with dressing, carrots tops, and reserved Macadamia nuts

Citrus salad scorched (milk, sulphites)


  • 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


  1. Combine all dressing ingredients and season to taste, set aside
  2. Pan roast the citrus until well toasted on one side
  3. 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)


  • 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


  1. To make the caramel, melt the butter and sugar in a pan over a medium heat until sugar has completely dissolved
  2. Add the double cream and whisk to fully combined, bring to a simmer and mix in the rum and lemon juice – set aside.
  3. 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

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