Main content


  • Rye Bread crusts removed and cut into 1/2cm slices

  • Olive Oil

  • 200 g emu

  • 1 teaspoon Kutjera Powder

  • 1 teaspoon mountain Pepper

  • 1 Tomato finely diced

  • Rocket finely chopped

  • 1 small Onion finely diced

  • 2 teaspoons river Mint

  • 1 Capsicum thinly sliced


  • 1.

    Preheat oven to 180°C.

  • 2.

    Brush bread with olive oil and bake in a moderate oven for 5 minutes until crisp.

  • 3.

    Brush emu fillet with olive oil, coat with kutjera powder and mountain pepper. Seal fillet on a hotplate and place in the oven for 5-10 minutes to cook through medium rare. Remove from oven and rest for 5 minutes. Finely shave.

  • 4.

    Meanwhile, place tomato, onion, rocket and rivermint in a small bowl and mix to combine.

  • 5.

    To serve, place tomato rivermint mix onto rye bread and top with shaved emu and garnish with capsicum spears.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 1 rating