“This dish is so beautiful and gamey, but also quite light. Pepperberry is a match made in heaven for kangaroo, which is delicious raw. This recipe takes a few cues from European cooking and elevates the kangaroo to the next level.”
Kangaroo tartare
5 recipes from Mabu Mabu that celebrate native ingredients
From her Melbourne deli, cafe and restaurant, Nornie Bero has become a champion of Indigenous ingredients from across Australia. In her new book, the Torres Strait Islander chef and business owner offers up a menu 60,000 years in the making.
Semur chicken
“Note: If you can’t find karkalla and warrigal greens, replace with green vegetables, such as bok choy or silverbeet (Swiss chard).“
Nornie Bero's poached spicy mushrooms
Note: If you can’t find karkalla and warrigal greens, replace with green vegetables, such as bok choy or silverbeet (Swiss chard).
Wattleseed banana bread
“This is a great way to use up ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.”
Wattleseed scones
Nornie Bero's simple wattleseed scone recipe.
Saltbush pepperberry crocodile
"Crocodile can be tough, so tenderise your fillet with a mallet before you cook it – it’s similar to calamari in that it hardens quickly. You’ll most likely buy the tail fillet, but I prefer cooking with ‘croc chops’ (with the bone in), as the marrow adds more flavour.“
