Summer Beer platter of - Spicy Crocodile jerky , Bush tomato & Dorrego pepper leaf flavoured Wild yam chips , Sugar-bag honey roasted Macadamia nuts .
To make these bush snacks I first started with slicing the crocodile tail meat while still half thawed thinly, placing the strips into a bowl and mixing with crushed chilli, coriander seeds and roots, crushed black pepper corns and lemongrass, brown sugar and soy seasoning (maggi). This was allowed to marinate in the fridge for 2 hours before placing on to a wire rack and dried in a 50 deg.c. oven for about 4-5 hours. The wild yam chips were made by thinly slicing the yam and soaking in cold water for an hour. The slices were then pat dried and brushed with olive oil before being placed on to a baking paper lined flat tray and oven baked at 170 deg.c until just starting to show colour. They were then removed and seasoned with ground bush tomato and dorrego pepper leaf. The macadamia nuts were shelled and rolled in sugarbag honey before being placed on to a lined tray, sprinkled with salt and roast at 150 deg.c. until golden in colour, removed and allowed to cool.
The centre piece of this dish although edible is there more for its decorative value. Made from squid ink the gelee circle in the middle of the plate holds a chilli bush tomato sauce (red), a honey mustard sauce (yellow) and soured cream (white). These were arranged on to the gelee of squid ink using an indigenous art technique of dot painting. This centre piece has no significance other than the peoples association and perception of the decoration to help identify the culture of the food.