Crocodile steak encrusted with Sea Parsley
, Pepperberry, Lemon Myrtle and sea salt, lightly fried & served with a Finger Lime, Lemon Myrtle & Honey Dressing
Roll the crocodile in Seafood Sprinkle. Fry in Natural Macadamia Nut Oil for 2 minutes per side.
Dressing: Scrape out the contents of 3 Finger Limes, add a handful of chopped flat leafed parsley, a teaspoon of honey and cover with Rainforest Macadamia Nut Oil. Mix well and drizzle over cooked crocodile.
Pomegranate and Orange Salad
1 Pomegranate – de-seeded
4 Oranges – segment and membrane removed, save the juice
¼ red onion, peeled and slice very thinly
½ cup fresh mint – leaves torn
1 cup apple juice
1/4 cup cider vinegar
1/4 teaspoon dried native basil
1/3 teaspoon dried sea parsley
1/4 teaspoon salt, or to taste
Loin of Pork with Lemon Myrtle, Aniseed Myrtle and Sea Parsley
1 Pork Loin Fillet – sliced into 2.5cm medallions
1 teaspoon of Salt
1 teaspoon of Ground Lemon Myrtle
1 tablespoon of Ground Aniseed Myrtle
1 tablespoon of Flaked Sea Parsley
1 clove garlic – minced
Macadamia Nut Oil for coating
Mix salt, herbs and garlic together and then press into the pork. Allow to stand for 30 minutes.
Pan fry the medallions until cooked through.