River n’ Red Dirt – Matt Atkins

Name: River n’ Red Dirt – Matt Atkins
Ingredients: 2 red capsicum; 4tbsp macadamia oil; 115gm macadamias, roasted; 1 garlic clove; 2.5tbsp tomato paste; 3/4c bread crumbs; 2tbsp pomegranate molasses; 1tsp pepperberry; 1/2tsp caster sugar; 1tsp sumac; 1/2tsp saltbush; 1/2tsp cayenne pepper; 10 lemon aspen, zested & juiced; 5 cloves garlic; 1.5 cups mixed greens (parsley, coriander, chives, native thyme, coastal rosemary); 2 cups greens (rocket, kale, spinach); 1/4 cup rice wine vinegar; saltbush to taste; pepperberry to taste; 150gm portioned Kangaroo Loin; 1/2 fresh water Yabby; Extra virgin olive oil; 2 garlic cloves, crushed; Sea salt, pinch; Pepperleaf, crushed, pinch; Popped native millet, garnish; Baby native herbs, garnish; Frisee leaves, garnish; Red capsicum, green capsicum & jalapeno escabeche, finely diced, garnish

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A native infused twist to a classic Australian favourite, the Surf n’ Turk, but with Paroo Premium Kangaroo (available to order here From Australian Meats) &

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Ingredients

2 red capsicum
4tbsp macadamia oil
115gm macadamias, roasted
1 garlic clove
2.5tbsp tomato paste
3/4c bread crumbs
2tbsp pomegranate molasses
1tsp pepperberry
1/2tsp caster sugar
1tsp sumac
1/2tsp saltbush
1/2tsp cayenne pepper
10 lemon aspen, zested & juiced
5 cloves garlic
1.5 cups mixed greens (parsley, coriander, chives, native thyme, coastal rosemary)
2 cups greens (rocket, kale, spinach)
1/4 cup rice wine vinegar
saltbush to taste
pepperberry to taste
150gm portioned Kangaroo Loin
1/2 fresh water Yabby
Extra virgin olive oil
2 garlic cloves, crushed
Sea salt, pinch
Pepperleaf, crushed, pinch
Popped native millet, garnish
Baby native herbs, garnish
Frisee leaves, garnish
Red capsicum, green capsicum & jalapeno escabeche, finely diced, garnish