INGREDIENTS
Wattleseed cracker
150 g (1 ⅔ cups) rolled oats
80 g unsalted butter
650 ml water
2 tsp (5 g) salt flakes
2 tsp wattleseed
Kangaroo tartare
1 kangaroo loin, approximately 180g
2 tbsp mayonnaise
1 tbsp finely chopped parsley
2 pinches mountain pepper leaf
¼ tsp wattleseed
Salt flakes, to taste
To serve
¼ tsp freeze dried finger lime powder, optional
Mixed herb leaves and flower, garnish
METHOD
Wattleseed cracker
- Line a perforated baking tray with baking paper.
- Place the oats, butter, salt and water into a medium saucepan and heat on Induction setting 7. Stir frequently for approximately 10 -12 minutes until thick.
- Preheat the oven on Intensive Bake at 180°C. Pour the pat mixture onto the tray and, using a spatula, spread evenly to a thickness of approximately 4mm. Sprinkle top evenly with wattleseed.
- Place the tray on Shelf level 1 and bake for 45-50 minutes or until the cracker is crisp.
Kangaroo
- Combine the mayonnaise, pepper, parsley and a pinch of salt.
- Finely dice the kangaroo and mix well with the mayonnaise. Taste for seasoning.
To serve
- Break the cracker into random shards. Top with a large teaspoon of kangaroo and spread slightly to flatten.
- Cover with herbs and flowers and sprinkle with finger lime powder and wattleseed.
Notes
- It is important to use premium grade kangaroo for this recipe. We source our meat from Paroo Kangaroo and can be purchased through leading butchers.
- Any leftover crackers can be stored for a couple week in an airtight container. They’re great served with cheese and pâté.
- Native Australian spices can be purchased online or through gourmet food stores.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
