Recipes with Native Australian Ingredients (Bush Tucker)

Crispy Barramundi with Gingered Wong Bok and Lap Cheong

Recipe by Nick Holloway from Short Orders

Crispy skinned Barramundi, fresh broad bean, wild mushroom, Cabernet Sauvignon syrup

Recipe by Matthew Wild from Signature Dish

Beef plate study

Recipe by Stephane Rio from Signature Dish

Whole Barramundi Char-grilled in Lotus Leaf - ca nuong la sen

Recipe by Luke Nguyen from Chefs Christmas 2009

Yabbie Salad

Recipe by Stefano de Pieri from Stefano's Cooking Paradiso

Olive Crusted Barramundi with Spinach & Muscatel Grapes

Recipe by Peter Evans from Short Orders

Marinated Kangaroo

from Food & Wine

Baked Smoked Ham

Recipe by Mark Olive from Chefs Christmas

Mark Olive’s Bush-tucker Pizza

Recipe by Mark Olive from The Outback Café

Chunky salsa with pita chips

Recipe by Mark Olive from The Outback Café

Macadamia Nuts in Macadamia Oil and Rosemary

Recipe by Maggie Beer from Chefs Christmas 2009

Veal fillet on sweet potato macadamia crumble

Recipe by Anna Gare from The Best In Australia

Thai Green Curry with Barramundi

Recipe by Mark Olive from The Outback Café

Marinated emu fillet with blanched asparagus salad

Recipe by Mark Olive from The Outback Café

Chocolate Bar With Macadamia Nuts And Candied Ginger

Recipe by Laura Calder from French Food At Home

Lemon myrtle chocolate crackles

Recipe by Mark Olive from The Outback Café

Bread and Butter Pudding with Wattleseed and Craisins

Recipe by Mark Olive from The Outback Café

Seared kangaroo with creamed corn

Recipe by Ben O'Donoghue from The Best In Australia

Seafood Platter

Recipe by Mark Olive from Chefs Christmas

Thai-style baby barramundi with wok-tossed noodles and greens

Recipe by Curtis Stone from Surfing The Menu

Mark Olive’s Lemon Myrtle Barramundi

Recipe by Mark Olive from The Outback Café

Family Steamboat, lau thap cam

Recipe by Luke Nguyen from Chefs Christmas 2009

Emu and rocket on rye

Recipe by Mark Olive from The Outback Café

Mark Olive’s Wallaby Stack

Recipe by Mark Olive from The Outback Café