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Make a spice mix with the lemon myrtle, aniseed myrtle, mountain pepper, wattle seed, bush tomato and salt. Sprinkle generously over the roo. Leave out of the fridge for about 45 minutes.
Heat oil in a fry pan over high heat until hot. Add roo and cook for 5-8 minutes. Do not overcook, the roo needs to be rare. Let it rest for about 10 minutes.
Heat a fry pan. Melt the butter and add the warrigal greens. Season to taste.
Warm the red wine sauce in a pan, once boiled add the fruits except the finger limes. Leave to simmer. Wilt down and turn off.
Heat up the roo pan up and quickly warm the roo. Carve into thin slices.
To serve, place the greens on the plate, roo over the top and then the fruits and sauce. Scrape the flesh of the finger limes and add with the sea succulent.
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