Australian Recipes

Here are the Australian recipes from the first season of Dining Downunder.
Browse our Readers Recipes here.

Dressings

Wild rosella and wasabi dressing

Entrees

Barralax on rainforest herb linguini

Char-grilled baby octopus

Ginger prawn and noodle salad

Japanese pumpkin frittata served with bush tomato chutney

Kangaroo striploin tartlet with sweet potato and bush tomato jus

Riberry and Blue Cheese Damper

Salt and pepper yabbie skewers

Sydney Salad

Three cheese corn fritters with a paperbark smoked beetroot jam

Twice baked goats cheese soufflé

Wattleseed crocodile with riberry confit

White bean cassoulet

Mains

Alpine peppered venison on rainforest herb linguini

Aussie burger and chips

Braised chicken in a sweet corn and polenta broth

Braised veal shank with native mint drizzled pink eye potatoes

Kangaroo rump with ricotta filled pine mushrooms and rocket

Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney

Mud crab and smoked kumara gnocchi

Paella with shellfish and lemon aspen fruits

Panfried monkfish with bunya nut hash, rocket and macadamia nut pesto

Paperbark smoked barramundi

Paperbark smoked duck with Illawarra plum sauce

Pork braise with bunya nut and Australian rice grass

Ribeye steak with broccolini, shitake mushrooms and wattleseed jus

Saltbush Lamb with kumara smash

Seafood laksa with wild limes and lemon myrtle linguini

Soused sea perch fillets

Tasmanian salmon with soy Alpine Pepper dressing

Wine drenched lamb with Alpine Pepper mash

Desserts

Alpine peppered pineapple with wild fruit yoghurt

Baked Illawarra plum cheesecake

Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice

Chocolate mousse tart with gumleaf cream and wild rosella flowers

Coconut and Lemon Myrtle brulée

Polenta and Lemon Aspen cake with sugar bag and Wild Rosella Cream

Rainforest lime and macadamia nut pudding

Ricotta figs and macadamia nuts

Wattleseed and walnut bread and butter pudding with stewed fruits

Wattleseed pancakes with riberry confit

Wattleseed pavlova