A uniquely Australian salad of mixed leaves and emu or kangaroo prosciutto with a dressing of pureed strawberries seasoned with Alpine pepper mix.


  • Salad: 500g mesclun salad mix including rocket, radicchio, coral, coz, cresses,

  • 100g snow pea sprouts and edible petals

  • 6 Boiled quail eggs

  • 12 cocktail tomatoes

  • 1 avocado, sliced

  • 50g pomegranate seeds

  • 15g Riberry Confit

  • 5 slices of proscuitto – try to find emu or roo proscuitto

  • 50g croutons

  • For the dressing: 1 punnet of strawberries

  • ½ teaspoon Fruit Spice

  • 1 teaspoon Alpine Pepper


  • 1.

    Prepare the dressing by blending the strawberries to a purée.

  • 2.

    Microwave about 3 tablespoons of water in a small bowl or cup until it is quite hot but not boiling and steep the seasonings in it; allow to cool a little and add this mix to the strawberry purée (if the strawberries were chilled you can combine it all together right off).

  • 3.

    Cut the carrot lengthwise carefully and fashion a long spear which you pass through appropriately cut holes in the bases of carefully separated witlof leaves which you arrange to make like the Opera House sails; store this garnish in cold water until you need it.

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