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On 9/5/2021 at 5:02 AM, Kath said:

I didn't grow that beetroot, but I did pickle it with plain white vinegar and a little sugar.  I don't even heat the vinegar.  Straight in the clean jars and it's never failed me in 40 years.

I have one beet growing in the garden, the only survivor of a small row I sowed. Whatever *shrug*, It's gonna get eaten when it's large enough.

I used to do pickled shallots too, clean them off, place on a large platter, salt them well and cover.  Yes, cover, because they will stink your house out from top to bottom.  The day after, rinse the shallots and place them in jars, tip in a spoonful of pickling spice, top up with white vinegar.  In a few weeks, they will be crunchy and crisp, please, never water bath onions, you will ruin them.

I like the shallots idea, the local market sells them by the bucket full up here, I might give it a try.

Any ideas on easy peeling them?

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On 9/6/2021 at 2:11 AM, splitinfinitive said:

I like the shallots idea, the local market sells them by the bucket full up here, I might give it a try.

Any ideas on easy peeling them?

Peeling them is a pain, I can't give you any tips on that.  It's just a task that we have to do if we want to pickle onions.  (I read somewhere that doing  it under water helps, but nothing I know about makes it easier).

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  • Chamberlain

Scallops with Warrigal greens and Davidson plum butter


"Every element of this dish is so uniquely Australian and the use of bush food adds an
authenticity to it. Hervey bay scallops are famous for their sweet, white flesh. Davidson plum is
acidic and bright purple, while Warrigal greens have a nearly meaty thickness to them and a
wonderful flavour. Sea celery looks great and tastes like a mix between celery and

Serves 2  Preparation 20 min Cooking  5 min  Skill level Easy

• 12 sea scallops in the shell
• 1 small handful Warrigal greens, leaves picked and finely chopped
• pinch each of salt and pepper
• 2 tbsp melted coconut oil
• sea celery and lime cheeks, to serve
Davidson plum butter
• 125 g unsalted butter, at room temperature
• 10 g Davidson plum powder (see Note)
• ¾ tsp yuzukoshu (see Note)
• 1 tbsp soy sauce
• 2 lemonade fruit or lemons, zested and juiced
• 1 tsp mirin

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g,
unless specified.


  • Preheat a grill (salamander) and a barbecue chargrill to very hot.
  • To make the plum butter, place all the ingredients in a bowl and beat vigorously with a wooden spoon until well combined.
  • Remove the scallops from the shell and fill the shell with the chopped Warrigal greens.
  • Season with salt and pepper
  • Brush the scallops with coconut oil and place in the shell on top of the Warrigal greens and onto the barbecue chargrill, shell-side
  • down, for 30 seconds.
  • Transfer the scallops to a baking tray, place one teaspoon of plum butter on top of each scallop then cook under the grill for 40
  • seconds or until the butter melts and the scallops are just heated through but still opaque in the centre. Serve scattered with sea
  • celery with lime cheeks for squeezing over.

• Davidson plum powder is available from specialist food stores or online. Substituted with beetroot powder. To store any remaining
plum butter, place on a piece of baking paper lined foil, shape into a log, then roll up tightly. Refrigerate for up to 1 week or freeze
for up to 2 months.
• Yuzukoshu is a Japanese citrus paste available from Japanese grocers.
• Sea celery grows along the Southern coastline

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  • Chamberlain

Saltbush and mountain pepper squid


Serves 4  Preparation 15 min  Cooking 15 min Skill level Easy

• 4 squid or calamari hoods
• 1 tsp dried lemon myrtle (see Note)
• 1 cup tempura flour (see Note)
• 20 ml macadamia oil (see Note)
• 50 g butter
• 1½ tsp dried saltbush flakes (see Note)
• 1½ tsp ground mountain pepper (see Note)
• 1 tsp tanami fire seasoning (see Note)

• 100 g mixed lettuce leaves, chopped
• 2 tomatoes, deseeded, chopped
• 1 telegraph cucumber, deseeded, chopped
• lemon wedges, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g,
unless specified.


  • Prepare the squid or calamari hoods by washing and removing the "backbone" and skin (if desired). Cut the hoods into triangles or
  • squares (this will encourage the flesh to curl while cooking).
  • In a bowl, mix the lemon myrtle and flour. Roll the squid pieces through the flour mixture.
  • Meanwhile, make the salad, place the lettuce, tomato and cucumber in bowl and toss to combine.
  • Heat the macadamia oil and butter in a wok. Add the saltbush, mountain pepper and tanami fire seasoning and cook for 30
  • seconds.
  • Add the squid, in batches, shaking off the excess flour, and cook until they curl. Using a slotted spoon, remove from the oil and
  • drain on paper towel. Repeat with the remaining squid.
  • To serve, divide the salad among plates. Top with the squid and serve with a lemon wedge.

Chef's notes
• Dried lemon myrtle, dried saltbush, mountain pepper (also called native pepper or pepperleaf) and tanami fire seasoning are
native Australian herbs, spices and fruits. For more information, visit the Black Olive website  You can purchase these products online.
• Macadamia oil is available from the oil or health food aisle in most supermarkets or in health food stores.

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  • Chamberlain

Emu Ravioli (Australian Bush Tucker)



Pasta Ingredients

200gr hard wheat semolina (rimacinato) – from Italian gourmet shops
2 eggs
1 Tsp extra virgin olive oil
1 pinch salt
cold water as needed

Filling Ingredients

200gr emu mince
50gr flat pancetta, cubed
½ carrot, chopped in small cubes
½ celery stalk, chopped in small cubes
½ small onion, chopped small
1 tbsp extra virgin olive oil
50ml dry white wine
Salt to taste
50gr Parmesan cheese, grated
2 native pepperberries, crushed
½ tsp native thyme

Sauce Ingredients

200gr Butter
1tbsp Saltbush leaves


  • To make the pasta, place all of the above ingredients in an electric mixer with the kneading attachment and mix until the dough forms a ball.

  • Take the dough out and wrap it in glad wrap and let it rest for 30 minutes in the fridge.

  • In the meantime place the carrot, the celery, the onions and pancetta in a fry pan with the extra virgin olive oil and gently fry until the vegetables are soft, add the emu meat and brown, then add the wine and leave to evaporate.

  • Add salt to taste, some vegetable stock and cook on low heat until the liquid is reduced but the mixture is still moist.

  • Place the mixture in a food processor and blend until smooth.

  • Place in a bowl, let the mixture cool down, add the Parmesan cheese, thyme and pepperberries, mix well and set aside.

  • Get the pasta dough and roll it with the pasta machine to the thinnest size, place the pasta sheet on a floured board and cut using a 50mm round cutter

  • Place a tsp of filling in the middle of each round, brush the edge of ½ round with egg white, fold the other half over and press to seal.

  • Place the ravioli on a floured tray until required.

  • Bring water to the boil in a large pot, add salt and cook the ravioli “al dente”.

  • While the ravioli are cooking place the butter in a large frypan, let to melt, add the saltbush and cook until the butter becomes brown, drain the ravioli, toss in the pan with the saltbush butter and serve immediately.

  • It can be garnished with a deep fried saltbush sprig.


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  • Chamberlain

Crocodile Fettuccine



500 Grams Of Crocodile Fillet
250 Grams of Mushrooms
1 onions
1 bulb of garlic
250ml of Thickend Cream
20ml of Honey
Table spoon of salt
50g of Lemon Myrtle


  • Cut Garlic into thin slices. Put into hot pan with Olive Oil.

  • Cut Mushrooms and Onions and put into pan also.

  • Make sure the Onions, Mushrooms and Garlic are sautéed off.

  • Add Cream, let it simmer for 2-3 minutes.

  • Chop the crocodile into little cubes and add that to the sauce, let the crocodile gather the moisture from the cream.

  • Add Honey and Lemon Myrtle and stir.

  • Let all the ingredients simmer together.

  • Add Pasta

  • Bon Appetit


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  • Chamberlain

Kangaroo rolled in wattle seed, pickled muntries, coastal greens & sandalwood nuts



2 kangaroo fillets
50g ground wattle seed
1 bunch Warrigal greens
50g Sea blight
50g Saltbush
50g Samphire
50g sandalwood nuts
4 pieces kangaroo jerky
1 slow cooked egg yolk
50g pickled muntries



  • In a smoking hot pan, sear the wallaby fillets on all sides and leave to rest for 5 minutes. Once rested, roll the fillets in the ground wattle seed, covering the whole fillet. Roll in cling wrap and tie each side, refrigerate until needed.

  • To pickle the muntries, combine 150g white wine vinegar, with 100g sugar and 100g water, bring the boil ensuring the ingredients have dissolved, pour over the muntries and leave to cool.

  • Pick and wash the saltbush, warrigal greens and sea blight, you can substitute these for other salad leaves such as spinach, rocket or baby endive.

  • Fry the warrigal greens in hot oil until crisp and drain on to paper towel. Toast the sandalwood, peel off the skins and using the side of a knife, crush into pieces.

  • To slow cook an egg, Place the eggs in a small sauce pan and fill with cold water so that the egg is just covered. Put the lid on the pan and place over the highest heat possible. When the water comes to the boil, remove the pan from the heat and wait for 6 minutes. Remove the egg and allow to chill, crack the egg, separate as much as the white from the yolk, and pass the yolk through a sieve, place in a piping bag until ready to use.

  • To assemble, pipe or spoon a line of the slow cooked egg on the plate, with the cling wrap still on, thinly slice the kangaroo, removing all the cling wrap once sliced, season with salt and pepper. Place a few slices on top of the egg, layering with the coastal greens and pickled muntries. Finish with the fried warrigal greens, sandalwood nuts and the remaining ground wattle seed.


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  • Chamberlain

Lemon Myrtle Crusted Crocodile (entree for 4)
500g Crocodile tail
2 Tsp ground Lemon Myrtle  

Serve with a light asian salad or prepare this Radish & Cucumber Salad
Peel then slice half a daikon radish into ‘slightly larger than matchstick’ size pieces.
Cut half a cucumber the same but discard the centre keeping the skin on.
Place in separate bowls and salt them with a generous amount of salt and let sit for 10 minutes to extract the liquid.
Now wash off the salt with some water and marinate the daikon in the 2 tbspns soy sauce and 2 tbspns brown sugar and roast on a tray for approximately 15 minutes at 180 degrees.
Wash the cucumber and toss through the cooked daikon radish.

The Crocodile
Gently roll the crocodile in 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.

Lemon Myrtle Crocodile Pizza

1 pizza base
6 Tablespoons Bush Tomato Pizza Sauce (see below)
Red onion, finely sliced
150g crocodile tail cut into 2-3mm thick slices, tossed in 1 tablespoon of lemon myrtle and pan fried.
Handful of baby spinach, blanched for 3 minutes
1 teaspoon baby capers
Mozzarella cheese

Spread the pizza base with the Bush Tomato Pizza Sauce.
Add a light covering of spinach
Then a small sprinkle of the red onion.
Place crocodile randomly over the pizza
Sprinkle the capers and top with the cheese.
Bake for 10 minutes at 200ºC.

Great on its own or served with a dollop of sour cream.

Bush Tomato Pizza Sauce

½ brown onion, roughly diced
2 cloves garlic, finely chopped
200ml white wine
1 can tomatoes, roughly chopped
75ml white vinegar
1 teaspoon dried Native Thyme 
2 bay leaves (or lemon myrtle leaves)
3 Tablespoons sugar
3 Tablespoons crushed Bush Tomato Kutjera  
pinch of salt and pepper

Cook onion in a saucepan on low heat with a little oil for 3-5 minutes until soft and little colour.
Add garlic and cook for a further 2 minutes stirring regularly.
Add white wine and cook until wine reduces to a third of original volume.
Add the can of tomatoes, vinegar, sugar, native thyme, bay leaves and bush tomato and cook on low heat for 15-20 minutes until it resembles a chunky sauce. Stir vigorously.
Add salt and pepper to taste and cool before using. Remove bay leaves.

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  • Chamberlain

Campfire Damper


 Serves: 4


450g self-raising flour
1/4 tsp salt
180mL milk (if too dry, add a bit more)
1 tsp caster sugar
80g chilled butter
Extra flour, if needed


Mix flour salt and sugar together in a bowl. Rub the butter into the flour with your finger tips until it looks like breadcrumbs.

Add milk slowly and mix to form a soft dough.

Knead lightly on a floured board until smooth. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.

Grease tin foil and dust with flour. Add bread dough and wrap.

Place in the coals of the fire and let it bake for about 30 minutes.

To taste if it’s done, tap the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm, topped with butter, golden syrup or your favourite jam.

You can add a variety of ingredients to damper for a different flavour, such as dessicated coconut, cinnamon, sultanas or extra sugar for a sweeter bread.

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  • Chamberlain

BBQ Mooloolaba King Prawns with Fire Cue Chilli Sauce 


 Serves: 2


6-10 Mooloolaba King prawns
3 Tbs guacamole (add cumin and jalapeno)
Extra virgin olive oil
Lime wedge
Salad leaves
30mL vinaigrette
1 avocado
1 lime
1 red onion
2 large handfuls spinach

Fire Cue Chilli Sauce:

8 gaujillo
2 ancho chillies
150mL water
15 cloves garlic – chopped
2 Tbs rosemary – chopped
2 Tbs thyme – chopped
2 Tbs peppercorns – bashed small
2 Tbs sake – flamed
1 Tbs red wine vinegar
3 Tbs agave
2 tsp extra virgin olive oil
1 lime – squeezed
1/2 red onion
1 ripe tomato
1 small chilli
Salt and pepper to taste


Chilli Sauce:

Boil water in a pot and pour over chillies, leaving for an hour. Place chillies and 150mL of chilli water into a blender and blend until smooth. Add all other ingredients and blend.

Smashed Avocado Salad:

Chop avocado into small cubes, finely chop red onion, chilli and tomato, mix all together in a bowl with 1/2 of lime juice. Mix with spinach and place on plates.


Peel prawns and slice 2mm deep along the length of the prawn, with a small knife take out the vein. Wash prawns under salted cold water and pat dry.

Heat the Weber or BBQ until hot. Season prawns with light olive oil and sea salt, cook on both sides for 3-5 minutes until crispy orange. Brush prawns with sauce and cook again until golden. Drizzle with olive oil and sprinkle chives over prawns.

Place prawns on a plate, resting on the guacamole and salad, dressed with vinaigrette and lime wedges.

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