Recipe and Method:

Part 1: Tableland red claw yabbies

Recipe:

1 Redclaw cut into half
½ tsp of ginger finely chopped
½ tsp of garlic finely chopped
A pinch of lemon myrtle
A pinch of pepperberry
10 ml of sugar cane syrup (mix together with the pineapple juice)
20 ml of pineapple juice
100 g jasmine rice
250 ml coconut milk

Method:

Heat up pan with oil. Cook red claw tossed with the garlic, ginger, lemon myrtle and pepper berry. Add the sugar cane syrup and pineapple juice mixture.
For the coconut rice just cook it like how you normally cook rice instead of water use the coconut milk.

Part 2: Local Crocodile

Recipe:

1 peeled and shaved cucumber
½ of the medium red onion diced
100 g honey dew diced
1 red chilli julienne
A bunch of Vietnamese mint
Heart of palm or bamboo shoots julienne
200 g smoke crocodile sliced

Method:

tossed crocodile, cucumber, onion, honey dew, red chilli, Vietnamese mint and bamboo shoots in one bowl

Part 3: Southern Pacific Oysters

Recipe:

4 oysters
75 g watermelon diced
¼ lime flesh diced finely
10 g pickled ginger or torch ginger flower

Method:

Mix all ingredients together gently and put on top of oysters

Part 4: Wild Tiger Prawns

Recipe:

4 tiger prawns de veined
200 g paw paw
½ of the medium red onion diced
1 red chilli julienne
A bunch of mint finely chopped
A bunch of coriander finely chopped
40 g of lilly pilly or riberries
A pinch of lemon myrtle sprinkle
A pinch of coconut shavings
Mango liquor
Rosella couli
100 g rosellas
50 g sugar
50 ml water
2 star anise

Method:

Toss pawpaw, red onion, chilli, mint, coriander and riberries gently in a bowl

Heat up pan with oil. Add prawns a sprinkle of coconut and lemon myrtle and flambéed with mango liquor

For the Rosella couli, boil all ingredients together until thick. Take out the star anise and then blend the mixture in a blender to have that smooth consistency.