This document provides recipes for traditional Indigenous Australian foods like Rainforest Oysters, Wattled Crocodile, Puftaloons, Seared Emu, and Kangaroo Steaks to share with family and have a discussion about pursuing higher education. The recipes are meant to bring people together over a meal to talk about the benefits of study and get advice and support from family in making an important decision.

1. Share some Indigenous food
and a yarn about study

2. If you’re thinking about study,
there’s nothing better than catching up with your sisters and
brothers to have a yarn about your decision. These recipes
will help get everyone over to share some traditional home
cooking and a good discussion about your study plans.
Once everyone’s bellies are full, talk to them about how
important study is for you and why you’ve decided to pursue
higher education.

3. Ra i n for est O ysters
This is a great recipe to bring out when you
want to impress your brothers and sisters.
Rainforest oysters fresh from the ocean
in the native flavour of lemon aspen and
avocado are a deadly combination. Enjoy!
Ingredients:
»» 12 oysters in the shell
»» 1 teaspoon lemon aspen Juice
»» 1 avocado
»» 1 pinch of salt
»» 1 lime
»» Optional: edible flowers e.g. native violets
Method:
Mix the lemon aspen juice, avocado and salt until it’s
smo oth. Pipe about a teaspoon of the mixture onto
the freshly shucked oyster and garnish with lime juice
or edible flowers.
Source: http://cherikoff.net/rainforest-oysters/
Wattled Crocodile
Jump on a crocodile tail and wattle you get?
A delicious traditional treat that emphasises
the delicate taste of crocodile meat with
the fragrance and elegance of wattle. Once
cooked, slice meat thinly and serve with your
favourite sauces, or get your hands on some
bush tucker jam, mushroom sauce or fresh
greens.
Cage up the remainder of the croc in the
fridge and have later as a snack, or as a
yummy salad topper.
Ingredients:
»» 1kg crocodile tail
»» 60g wattle salt
»» 1 piece damp paperbark
»» Cooking twine
Method:
Place the crocodile meet and sprinkle with the wattle
salt to coat evenly. Roll the meat to form a log shape
and set in the middle of the paperbark sheet. Wrap
well and tie securely with cooking twine. Place in a
microwave dish and cook on high for 5 minutes. Rest
for 5 minutes, invert the roll and cook for a further 5
minutes on high.
Chill overnight, then remove the bark from the
required amount of crocodile. Slice and serve.
Source: ht tp://cherikoff.net/wattled- crocodile/

4. Pufta loons
Austral ian Fried Scones
Funny as the name may sound, puftaloons are
an amazingly easy Australian fried scone. You
can add pretty much anything you like to them;
golden syrup, your favourite jam, vegemite,
bacon or tomato sauce. This recipe is great for
an afternoon yarn about study and most of the
ingredients will already be in the cupboard!
Ingredients:
»» 1 cup self-raising flour
»» Pinch of salt
»» 2 teaspoons butter or margarine
»» ¾ cup milk
Method:
Mix flour and salt. Using fingers, rub butter or
margarine into flour until it looks like breadcrumbs.
Make a well in the centre and mix in milt to form a soft
dough. Knead lightly. Roll or pat out into 2cm squares
and cut into rounds with a cutter or knife.
Heat oil in a frying pan. Shallow fry puftalooks until
golden and fluffy, turning over as needed.
Source: http://www.grouprecipes.com/125021/puftaloons---
australian-fried-scones.html
Seared emu
with an Illawarra plum and munthari compote
Seared emu with Illawarra plum and munthari
compote is a delicious reason to get everyone
together and share a good yarn. Don’t have
emu on hand? Try substituting with chicken.
Delicious!
Ingredients:
»» 4 x 120g emu fillets
(primals from any muscle group)
»» 2g mountain pepper salt
»» 50ml canola oil
»» 8 large Illawarra plums
»» 50g munthari
»» 20ml lemon aspen juice
»» Blueberries, blackberries or Cape gooseberries.
»» 20ml maple syrup
Method:
Season the emu fillets with mountain pepper salt and
pour oil over the meat. Leave to sit for 2 hours. Chop
the Illawarra plums into munthari-sized pieces, add the
munthari and the lemon aspen juice and heat in a pan for
heat and add the remaining
minutes. Remove from the 2 compote aside to cool and add the syrup.
fruits. Set the extra oil and quickly sear
cook the fillets, drain the To Then place in
both sides on a very hot pan or char-grill. Serve on hot plates with the
a hot oven for 3-4 minutes. fruit compote.
and-munthari-
emu-with-an-illawarra-plum-Source: http://cherikoff.net/seared-compote/

5. Ka nga roo stea ks
with red wine sauce
Nothing will fill the mob’s bellies faster than a hearty serve of
red meat. This recipe is a great main course and it’s guaranteed
to lay a good foundation for a good yarn about study.
Ingredients:
»» 1 cup dry red wine
»» 1 teaspoon chopped fresh chives
»» 1 clove garlic, crushed
»» 1 small onion, finely chopped
»» 500g loin kangaroo fillet or 4 kangaroo fillet steaks
»» 1 tablespoon oil
»» ½ cup cream
Method:
Combine wine, chives, garlic and onion in a bowl. Add kangaroo meat
and toss until coated. Cover with plastic wrap and refrigerate for at least
2 hours or overnight. Remove meat from marinade, drain and keep the
marinade.
Heat oil in a pan and add kangaroo. Cook over high heat for 2 minutes to
seal. Remove kangaroo from pan. Cover and keep warm. Add marinade
and cream to pan juices and bring to the boil. Reduce heat to low and
simmer uncovered for 3 minutes or until sauce has reduced and thickened.
Slice cooked fillets thinly and serve with warm sauce. Serve with mashed
potato and sugar snap peas.
Source: http://www.grouprecipes.com/87623/kangaroo-steaks-with-red-wine-sauce.html
social.usq.edu.au
CRICOS: QLD00244B NSW02225M TEQSA: PRV12081 1.1.D 09.2014
These deadly recipes
will get the conversation
going and once you’ve
talked to your family,
talk to us!