• 200 g emu fillet, (or eye fillet steak)

  • 0.5 cup red wine

  • 3 teaspoons Tanami fire

  • Rocket

  • 0.5 red capsicum deseeded and cut into thin strips

  • 6 spears asparagus trimmed

  • Native Currant & Chilli Sauce to serve


  • 1.

    Cut emu across the grain into strips. Marinate in a small bowl with red wine and tamami fire for 1 hour. Thread emu strips onto presoaked bamboo skewers.

  • 2.

    Blanch asparagus in boiling water for a couple of minutes, remove from boiling water and plunge into cold water, set aside.

  • 3.

    Heat a griddle pan and brush with olive oil. Grill emu for a couple of minutes either side until cooked.

  • 4.

    Place rocket in a bowl, top with capsicum, asparagus spears and emu skewers. Serve with Native Currant & Chilli Sauce.

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Posted by Report
the first time I saw mark he made damper and lemon myrtle tea it has become a regular in our house