Illawarra Plum
Podocarpus elatus
Warrigal Greens
Tetragonia tetragonioides
Old Man Saltbush
Atriplex nummularia
Pepperberry
Tasmannia lanceolata
Ingredients
250g kangaroo fillet or beef
100g Illawarra plums or blueberries
2 dsp honey
1 cup red wine
1 dsp butter
1 dsp flour
1 cup water
Native pepper and saltbush, or salt and pepper
2 handfuls warrigal greens, or rocket
Method
Pre-heat oven to 200°C.
To prepare teh sauce, melt butter in a saucepan and stir in the flour. Cook for 3-4 minutes over a medium heat until lightly coloured.
Whisk in the wine and water to achieve a smooth texture.
Add the pepper, Illawarra plums and honey, simmer for 5 minutes.
Coat a frypan with olive oil and sear the fillet until golden brown on the outside.
Place in oven for a further 5 minutes.
While the fillet is cooking, blanch the warrigal greens in boiling water for 40 seconds, remove and squeeze out excess water.
To server, place the warrigal greens on the plate, top with sliced fillet and coat with the plum sauce.
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