The Lifestyle channel featuring a surprisingly interesting take on Australian cuisine has brought the fun and easy back into the preparation of these rather different to the palette Australian dishes. Would you in a million year imagine preparing Kangaroo for dinner? Well Kangaroo in Australia is a very healthy and tasty meat that is so simple to prepare taking no time at all. Chef Mark Olive brings a new twist with a culinary show that also neatly incorporates the lifestyle of Australia and in particular the Aboriginal communities. His ability to experiment with spices and a come up with a whole new way to look at the ordinarily preparation of meals already familiar to you is wonderful.
Mark is himself of Aboriginal origins and a wealth of knowledge on not just culinary cuisine of his community but the way in which the Aboriginal and Australian recipes and cooking style merge and blend together to formulate the most mouthwatering experience in the world. His preparation techniques and recipes for preparing a meat like Kangaroo makes the images of huffs and enormously over sized Kangaroo feet virtually disappear. A lot of his recipes contain ingredients and cooking technique dating back to the ancient outback food of Australia long forgotten by modern cooking advances. His specialty is the blending of bush style cooking with both Asian and Italian styles and favors to create meals that surprise you with hints of mountain pepper here or acacia seeds there.
Expect to be surprise whatever you eat as there is nothing like this style of cooking anywhere else. Many of the recipes Mark uses are recipes he created from experimenting in the kitchen. He has twenty years experience in the field of culinary so believe me when I say he really know his way around a kitchen sink or stove for that matter. Luckily, for us those experiments turned out extremely well. You can find a selection of his culinary work and recipes on the Outback Café website. A wonderful summer recipe to sample if you are unable to make it into the restaurant he runs that has the clientele arriving in the hundreds and thousands is the Marinated emu fillet with blanched asparagus salad.
This recipe has several main ingredients including 200 g emu fillet, (or eye fillet steak), ½ cup red wine, 3 teaspoons Tanami fire, Rocket, ½ red capsicum deseeded and cut into thin strips, 6 spears asparagus trimmed and Native Currant & Chili Sauce to serve. Preparation of this glorious meal begins with cutting the emu across the grain into strips then allowing it to marinate in a small bowl with red wine and tamami fire for 1 hour. Next thread emu strips onto presoaked bamboo skewers. This process is followed by placing blanch asparagus in boiling water for a couple of minutes, remove from boiling water and plunge into cold water, set aside.
Once you heat a griddle pan and brush with olive oil grill the emu for a couple of minutes either side until cooked. The final phase is to place rocket in a bowl, top with capsicum, asparagus spears and emu skewers. This dish is generally served with native currant & chili sauce. You can always improvise if you do not have the native currants with local currants. Bone petite!