Recipes

RECIPES FROM OUR HEAD CHEF – Damien Styles

Native Spiced Yam Fritters

1 large Orange Yam or Sweet Potato
10-15 g Dried Lemon Myrtle
10-15g Aniseed Myrtle
10-15g Ground Bush Tomato
3 ea Egg Yolks
80g Self Raising Flour
Pinch Murray River Salt Flakes
Pinch Fresh Ground Native Pepper

1. Grate the yam or sweet potato into a bowl.
2. Add the lemon myrtle, aniseed myrtle, bush tomato and mix well.
3. Add the flour, salt and pepper.
4. Mix the egg yolks together and mix into yam until combined well.
5. Heat some oil to about 180` C and carefully add spoonfuls of the mixture and fry until golden and cooked through.
6. Drain on absorbent paper, season with Murray River Salt Flakes
7. Serve with homemade mayo or a chilli sauce or both.

RECIPE FROM OUR APPRENTICE – Stephen Thorpe

Steve’s lamb curry

10 people

Olive oil

2 kg diced lamb
2 onions, diced
10 cloves garlic, chopped
700g potato, diced
30g tumeric
30g Ground coriander
30g ground cumin
2 cinnamon sticks
3 star anise
30g black pepper, ground
1 kg chopped tomatoes
1.5 ltrs stock

½ bunch Fresh coriander
½ bunch Fresh mint

Sauté lamb onion garlic and spices until fragrant then add tomatoes and stock bring to boil turn down to simmer and cook until lamb is tender. About three hours. Serve with Rice