Native Entree Trio – Chef Matt Atkins

Ingredients

• 1/3C Champagne vinegar
• 2tsp Dijon mustard
• 1 lemon
• 1 eschallot
• 1tsp Australian honey
• 1/4tsp sea salt flakes
• 1/4tsp pepperberry, crushed
• 1/2C olive oil
• 8 Coffin Bay oysters, shucked
• 4 tsp finger lime caviar
• rock salt, to serve
• 1 side of wild Australian salmon deboned
• 2C dark brown sugar
• 1/2C Kosher salt
• 1tbsp pepperberry, crushed
• 4C eucalyptus woodchips
• 1/2C lilli pilli jam or conserve
• 4 lilli pilli berries
• 2tbsp native juniper berries
• 200g creme friache
• Kurrajong Kitchen Lavosh or crunchy bread
• 500g crocodile tenderloin, diced into 1cm cubes
• 4 limes, juiced
• 2tsp pepperberry, crushed
• 1 red onion, diced into 1cm cubes
• 6 vine ripened tomatoes, diced into 1cm cubes
• 1 avocado, peeled & diced into 1cm cubes
• 2tbsp ground lemon myrtle
• 1/2C coconut cream
• 8 lime wedges, to serve