How Did Anyone Eat This? (17 Australian Native Foods)

Ingredients

• 800 g Kangaroo Steak (trimmed, cut into 2‑inch strips)
• 400 g Emu Fillet (cut into bite‑size pieces)
• 400 g Crocodile Fillet (skin removed, cut into cubes)
• 30 g Green Ants (edible) (fresh, rinsed)
• 5 pieces Red Finger Lime (wear gloves when handling; halve to release vesicles)
• 5 pieces Pink Finger Lime (same handling as red)
• 2 pieces Lemon Aspen (defrosted, sliced thin)
• 5 berries Appleberry (ripe, soft)
• 2 pieces Kacadoo Plum (remove pit before eating)
• 8 pieces Quandong (remove seed, keep flesh for jam)
• 6 pieces Desert Lime (tiny, no peeling needed)
• 4 pieces Davidson Plum (remove two flat pits, use flesh for jam)
• 10 pieces Mantry Berries (tiny, mild flavor)
• 30 g Sandalwood Nuts (raw, mild flavor)
• 30 g Macadamia Nuts (raw, unsalted)
• 30 g Banyan Nuts (roasted, shell removed)
• 30 g WLE Seeds (roasted) (roasted until they pop, then ground)
• 2 pieces Vanilla Lily Tubers (cleaned, sliced thin)
• 5 pieces Tasmanian Pepper Berries (eat one at a time to test taste alteration)
• 50 g Dark Chocolate (70% cacao) (broken into squares for taste test)
• 200 ml Heavy Cream (full‑fat)
• 100 g Granulated Sugar (divided: 50 g for jam, 50 g for cream infusion)
• 1 tsp Salt (for seasoning meats and jam)
• 100 ml Water (for cream infusion)

Instructions

1. Defrost Frozen Native Foods

   Place all frozen fruits, nuts and WLE seeds in a large bowl and let them sit at room temperature for about 15 minutes, stirring occasionally to speed up thawing.

   Time: PT15M

2. Season and Sear Meats

   Pat the kangaroo, emu and crocodile pieces dry. Lightly season each with a pinch of salt. Heat a skillet over medium‑high heat, add a drizzle of oil, and sear each meat type for 2‑3 minutes per side until a brown crust forms but the interior remains pink. Remove and let rest on a plate.

   Time: PT10M

   Temperature: Medium‑high heat

3. Roast WLE Seeds

   Spread the thawed WLE seeds in a single layer on a baking sheet. Roast in a pre‑heated oven at 180°C for 8‑10 minutes, shaking the sheet halfway through. Seeds are ready when they emit a faint popping sound.

   Time: PT10M

   Temperature: 180°C

4. Bake Seed Damper

   Combine 30 g roasted WLE seeds with 100 ml water, a pinch of salt, and 30 g flour (use gluten‑free flour if desired) in a mixing bowl. Stir to a thick batter, pour onto a parchment‑lined baking sheet, and bake at 180°C for 20 minutes until golden and firm.

   Time: PT20M

   Temperature: 180°C

5. Prepare Quandong Jam

   In a saucepan, combine the flesh of 8 quandongs, 50 g sugar, and 1 tsp water. Bring to a gentle boil, then simmer for 12‑15 minutes, stirring occasionally, until the fruit softens but retains shape and the mixture thickens.

   Time: PT15M

   Temperature: Medium heat

6. Infuse Cream with Roasted WLE Seeds

   Heat 200 ml heavy cream with 50 g sugar and the ground roasted WLE seeds in a saucepan over medium heat until just simmering (about 5 minutes). Remove from heat, cover, and let steep for 20 minutes. Strain through a fine mesh sieve into a chilled bowl.

   Time: PT25M

   Temperature: Medium heat

7. Prepare Fresh Fruit Components

   Halve finger limes, pink finger limes, lemon aspen, and kacadoo plums. Remove seeds from quandong, Davidson plum, and desert lime. Arrange all fresh fruits, appleberries, mantry berries, and candied versions (optional) on a large platter.

   Time: PT10M

8. Assemble Tasting Platter

   On a large serving board, arrange the seared meats, seed damper slices, roasted banyan nuts, sandalwood nuts, macadamia nuts, and WLE‑seed powder. Add the fresh fruit sections, jam spoonfuls, and a small bowl of the WLE‑infused cream. Place the Tasmanian pepper berries in a separate dish for the taste‑alteration test.

   Time: PT5M

9. Taste Test and Enjoy

   Begin by sampling the meats and fruits. Then chew one fresh Tasmanian pepper berry, wait 2‑3 minutes, and taste the dark chocolate, lemon aspen drink, or any other item to notice the altered perception of sour and bitter flavors.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g