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the first time I saw mark he made damper and lemon myrtle tea it has become a regular in our house
Great Recipe Mark, have tried it several times, and wowed my guests each time. Have also tried a marinade of red wine jus and Tanami Fire and then reduced the marinade and served it over the Emu strips. Also have served the Emu on a potato mash with Wattleseed with the Asparagus and rocket to the side. The Native Currant and Chilli Sauce is also on the plate as a garnish. Enjoy Martin
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