Australian Native Tartare

This dish is a great way to showcase and highlight some of our incredible native ingredients we have here in Australia. If you are having trouble finding some of these, check the notes below for great stockists and if you get the chance, be sure to learn more about native foods local to your area!

Prep: 15 minutes - Cook: N/A - Serves: 4 - Difficulty: Super Easy- Recipe: Hayden Quinn

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Ingredients

Wagyu
Sea salt
Olive oil
1 tbs Dijon mustard
1 stick celery, finely diced
1 tsp ground wattle seed
1 tbs desert lime, finely chopped
2 quandong, cut into thin strips
1/2 lemon squeezed
1 egg yolk

Toppings
1/4 cup Bunyanut emulsion*
Olive oil drizzle
1 tbs rehydrated wattle seed
1 tsp bush tomato, grated on microplane
2 tsp quandong jam
1 tbs fried shallot
Ice plant, to garnish

To serve
10 mini poppadoms

Notes

* Creating this dish is super easy, however some of these ingredients can be hard to find. There are a number of speciality Australian Native suppliers such as: Melbourne Bush Food, Outback Pride, Herbies Spices, Moojepin Foods, Maningrida Wild Foods.

* Use creme fraiche or the like as a replacement for bunyanut emulsion.

Method

Step 1. Place beef in a small bowl seasoning with sea salt and drizzle of extra virgin olive oil, mix well to combine. Add in Dijon, celery, wattle seed, desert lime, quandong, lemon juice, egg yolk and mix well to incorporate.

Step 2. To a serving bowl, spread the bunyanut emulsion and top with beef mix, layer on your toppings of wattle seed, bush tomato, quandong jam, fried shallot and finally ice plant to garnish. Serve with crunchy poppadoms and enjoy.

Step 3. Set aside the peperonata until ready to serve. Fan the coals to get them nice and hot before cooking the sardines. Drizzle with a little oil and season with salt and cook for a few minutes each side until sardines are cooked to your liking. 

Step 4. Serve on grilled sourdough topped with peperonata and sardines, drizzle with olive oil and garnish parsley and lemon cheeks.