Feasting on our Australian Coat of Arms


Fair Dinkum Australian recipes.

We do have some Delicious Australian Animals but we draw the line at Koalas though!



KANGAROO CHAR SUI BAO – Darren Ho – Chi Restaurant.


500g kangaroo meat 2 tbsp Hoi Sin sauce 2 tbsp ground garlic paste 1/3 tsp ground black pepper 1 fresh shallot 2tbsp dried shallot 2tbsp oyster sauce 1/4tsp dried mandarin peel powder 3tbsp sugar 1/4tbsp salt 1/4tbsp chicken powder.

Pastry: (B)

3cup wheat flour 3/4 cup water 1/4 cup sugar 1 tbsp baking powder 1/4tsp lye water 2tbsp oil.

Marinate (A) for 3 hours.

Preheat oven, roast at 200°C for 40 minutes.

Filling: Cook and cut the roast kangaroo meat into small thin slices.

Mix (B) together. Place fillings in centre of a dough circle. Wrap the dough to enclose the filling. Shape the dough circle by pleating and pinching the edges to form the bun.

Steam buns for 10 minutes.

More Delicious Australian Animals!


Crocodile with Mango and Basil Sauce



300 g crocodile meat – cut into thins slices, 30 g peanut oil, 20 g basil leaves, 20 g parsley, 5 g garlic – chopped, 20 ml white wine vinegar, 200ml olive oil, 1 Bowen mango – stone removed and pealed, salt and pepper to taste.


Heat peanut oil in frying pan, sauté seasoned crocodile pieces for about 3 minutes, then set aside and keep warm.  Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth, set aside. Slice mango thinly and arrange on plate.  Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs.


Sweet and Sour Emu Meat BallsMaria Noorenberghe



  • 1lb emu (ground)
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 2 tablespoons onion (chopped finely)
  • 1 salt
  • 1 egg
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1 can pineapple pieces
  • 1/2 green pepper (small, chopped)
  • 1/3 cup vinegar
  • 1 tablespoon soya sauce 


Mix first 7 ingredients together, make into meatballs.

Cook over medium heat, turning until golden brown.

Mix remaining ingredients together in separate pot or deep frying pan; bring to a boil. Reduce heat; add meatballs.

Simmer for 5 minutes or until ready. Serve with rice.

Python Snake Pasta Dish



  • olive oil (1/4 cup)
  • 3 crushed garlic cloves
  • one can Italian or other peeled tomatoes
  • Two tsp black pepper
  • One small cut red hot dry chilly
  • 1 tbsp dry oregano
  • 2 tsp dry basil
  • 1 tsp salt
  • one half of lemon’s juice
  • 1/2 lb snake meat
  • 1 lb penne or other pasta


  1. Simmer snake meat in lemon juice with the water until soft, for an hour. Remove and separate meat from bones.
  2. Combine deboned snake meat with the other ingredients, leaving only the pasta out and simmer in large saucepan for ½ hour.
  3. Cook pasta as normal.
  4. Serve food over the pasta.
  5. It has a gamey flavour. The taste is between seafood, alligator, frog-legs, quails but not exactly like those.



Lizard for Dinner – The Old Foodie


The Australian monitor lizard – more commonly called the goanna – has an important place in Aboriginal culture and medicine and in Australian folklore. It also, apparently, makes good eating. The tail is said to be the best part, and – not surprisingly- is said to taste like chicken, or like fish, or ‘sweeter and juicier than rabbit.’ The simplest bush recipe for cooking goanna was to roast it in the ashes, so that that when the ashes were brushed off, the skin came with it, and the flesh was then ready to eat. By the time of the Perth newspaper’s bush recipes competition in 1938 (mentioned yesterday), there was less of the bush and more of the French kitchen about goanna tail recipes, as the following competition entries show:

Goanna Tail. Scald and skin the tail of a goanna. Cut into three-inch slices. Dip in egg and bread crumbs, and fry quickly to a golden brown. Olive oil is the best to fry in, but some do not like the flavour of olives.

Goanna Tail with Parsley Sauce. Skin tail and cut into small pieces. Place in a saucepan, and just cover with water. Cook till tender. Make parsley sauce as follows:-Boil one pint of water, throw into it one tablespoon finely minced parsley and half a teaspoonful of salt. Then add two ounces flour, mixed to smooth paste in a gill of water. Stir over fire until it thickens. Break into it one or two ounces of butter. Put cooked tail into this, and serve hot.


All Delicious Australian Animals. Are you feeling hungry yet?



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