Grilled Salmon with Macadamia Sauce By Benjamin Christie Ingredients 4 x 200g salmon steak 50g (1½ oz.) chopped macadamia nuts 5ml (1 teaspoon) paperbark smoke oil pinch lemon myrtle 30g (1 tablespoon) riberry confit For the macadamia nut sauce 5ml (1 teaspoon) macadamia nut oil 1 small onion 30ml (2 tablespoons) riesling 70g (5 tablespoons) macadamia nut butter 300ml (1½ cups) full cream pinch of alpine pepper pinch salt Cooking instruction Finely dice the onion. Place into a saucepan with macadamia nut oil on low heat and sauté until lightly golden in colour. Salt the onions at this stage as it brings out the sweetness in them. Deglaze the saucepan with the white wine, stir to lift the pan juices and add the cream and macadamia nut butter. (This can be made, if necessary, by blending toasted macadamia nut pieces in a food processor for 10 to 15 minutes or until the butter forms.) Allow the sauce to simmer, and reduce until slightly thickened. Season with alpine pepper to taste. As a garnish, toast the chopped macadamia nuts in a saucepan on medium heat. Toss them around until the smallest pieces are just lightly golden and then transfer the toasted nut pieces to a plate to cool. Lightly rub macadamia nut oil over the salmon steaks, then place them onto a pre-heated BBQ or grill on medium heat. Ideally the salmon steaks should be served medium rare which is warm inside but still dark orange-pink with the edges cooked to pale pink. Remember that the steaks will tend to cook on a little even when removed from the heat. When cooked, remove the steaks and brush with paperbark oil and dust with lemon myrtle. To serve, ladle the macadamia nut cream sauce on the plate, then place the salmon on top and garnish with the riberry confit and toasted macadamia nuts. Kangaroo Fillet with Yakajirri Rosti By Benjamin Christie Ingredients 4 × 120g (4 ounces) kangaroo fillet 30ml (2 tablespoons) mountain pepper sauce 8 quandong confit halves 1 punnet shitake mushrooms 1 punnet oyster mushrooms 1 punnet enoki mushrooms 60ml (2 fl oz.) chicken jus pinch forest anise pinch of salt 80g (2½ oz.) corn flour 15g (1 tablespoon) butter For Yakajirri rosti 5g (1 teaspoon) Yakajirri 750g (1.6 pounds) Idaho potatoes 1 large egg 50g (2 tablespoons) corn flour / corn starch 2 shallots, finely chopped (or scallions) pinch of salt 15g (1 tablespoon) butter Cooking instruction Begin by marinating the kangaroo fillet in the mountain pepper sauce, cover and refrigerate. For the yakajirri rosti, start by peeling the potatoes, then grating into a bowl. Squeeze out the grated potato of any liquid and combine with yakajirri, egg, corn flour, shallots and salt. Then on a hotplate or skillet on medium heat melt a little butter. Using egg rings, place a little of the yakajirri potato mixture into the egg ring. Seal both sides, then place on baking tray. When all are sealed off, bake the rosti in the oven at 170°C until well browned. Season the kangaroo fillet with salt and sear on grill until medium rare. Cook on each side for about 4 minutes a side, then remove and allow to rest in a warm place. Separately, start on the enoki mushrooms by breaking them apart, dust in corn flour and deep fry till golden. Remove and allow to drain on paper towelling. While the kangaroo fillet is resting, melt a little butter in a sauce pan and sauté the shitake mushrooms and oyster mushrooms. Deglaze with chicken jus then season with forest anise. Allow to simmer. To serve slice the kangaroo fillet across the grain. To serve, place the rosti on the plate and the kangaroo on top. Garnish with crisp enoki mushrooms and 2 quandong halves, then drizzle the prepared mushroom sauce around the edge of the plate.