Welcome THE DILLY BAG   About Dale   Dilly Bag Workshops   Bush Tucker Recipes   Dilly Bag Wild Platters   Dilly Bag Events Report   Up-Coming Events   Links of Interest   Contact Us   Fast-Track Inquiry DINGO CREEK VINEYARD   About Dingo Creek   Indigenous Experience   Contact Dingo Creek THE DREAMTIME PLACE   Items in Store   About Jo   About Mike GETTING INVOLVED   Fast Feedback   Customer Survey   The Dilly Bag Bush Tucker Recipes: Roasted Wattle Seed Cheesecake Step (1) Chocolate Cream Biscuits 250g (crushed) 70g melted butter Mix together and line a 20 cm spring form tin with oil Press in the biscuit mix Refrigerate Step (2) Wattle seed Extract 20g Roasted Wattle seed 200 ml of water Bring to the boil for 1 minute leave to cool Strain, and keep liquid and grains separately Wattle Seed Cheesecake Step (3) 750g cream cheese 1/2 cup sugar 2 eggs 100g grated chocolate (optional) Beat cream cheese with sugar, add eggs one at a time, beat in chocolate (optional) Step (4) Add sour cream to cream cheese mix add roasted wattle seed extract and fold in the softened grains. Step (5) Pour mixture on to the biscuit base and cook for 60 minutes in a moderate oven (180c). Leave to stand before placing in fridge for 24 hours or overnight if possible. Carefully remove from the tin, place on a board and decorate with pouring or whipped cream and roasted wattle seed sprinkled over plate.   Click on the book to print this page. Emu Kofta with Native Mint Yoghurt 2 1/2 lbs finely ground Emu meat 2 cups tightly packed washed and picked parsley 1 tb spoon dried native mint leaves 1 large onion, cut up for food processor 2 table spoons Pepper berries 1 tsp salt, more to taste Emu Kofta In a food processor, chop onion extremely fine. Add parsley and mint and pepper berries and until you have a fine - not liquefied - homogeneous mixture. Place the meat into a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands. Place bowl in fridge covered with plastic wrap. Helps flavours of the mixture to blend. Soak wooden toothpicks in water for 10 minutes or more. Shape teaspoons size balls of Emu kofta and work evenly onto toothpicks. Refrigerate until ready to cook on a hot grill or baking tray. Serve with Yoghurt and native mint dipping sauce. Dipping Sauce 250g natural yoghurt and 1 teaspoon of native mint.   Bush Tomato Dip 250g of cream cheese 140ml of The Dilly Bag Bush Tomato Relish Place ingredients in a blender, until combined. Serve with damper or crackers Iced Lemon Myrtle Tea 8 cups water 20G lemon myrtle leaves Place in a pot and bring to the boil for 5 minutes. Leave to cool, then bottle and refrigerate. For serving add ice cubes. Great for a hot summers day   Lemon Myrtle Cordial 8 cups sugar 8 cups water 20G lemon myrtle leaves (good size bunch) Bring to the boil then reduce down by 1/3 until it is thick or about the consistency of maple syrup. Strain and refrigerate until ready required. For use, pour some into a jug and add soda water. Make only to order as the oil in the leaves makes the soda go flat.     Lemon Myrtle Biscuits 250g sugar 250g Butter 500g sifted SR flour 4 eggs or 1/3 Emu egg 25g The Dilly Bag Lemon myrtle ground Cream together sugar and butter add the eggs one at a time, fold in flour and myrtle until combined, roll into small balls. Flour fork and press slightly. Bake in Mod oven for 12 to 15 minutes. Cool and store in an airtight container.   Bunya Nut Soup Bunya Nut Soup 250g Bunya nut 2 litres vegetable or chicken broth 6 potatoes, peeled and diced 1 1/2 cups leek 1 onion, chopped 2 tsp. salt 2 tsp. pepper 1 bay leaf Place Bunya nuts, potatoes, leek, onion, parsley and bay leaf in large pot, sauté, cover with chicken broth, cover with a lid. Cook until nuts are tender - 30 to 40 minutes.   Add salt and pepper to taste. Remove and discard bay leaf. Combine some hot liquid and vegetables and blend in a blender until smooth. Bunya nuts are in season December to March. Can be frozen. Dorrigo Pepper Crust Pastry Dough 2 cups self raising flour 1 teaspoon Dorrigo pepper 20g cold butter 3/4 cup light cream Place flour and pepper in a food processor. Add butter and process until no lumps present, then add cream to make a soft dough. Wrap in plastic wrap and refrigerate for 30 minutes. To finish the soup: Roll Pastry onto floured board about 2 cm thick cut round out or desired shapes. Prick with a fork. Now either cook separately on baking tray in a 220c oven for 15 minutes or place on the soup and bake. Roasted Wattle Seed Sate Sauce 1 onion 1 tblsp minced garlic chopped up 2 tblsp olive oil hot in the pan sauté the onions and the garlic sauté 2 teasp chopped chillies 150grms chopped toasted macadamia nuts 5 tbsp roasted dark wattleseeds 2 tbsp of chunky, crunchy peanut paste 1200mls coconut cream Do not boil. Serve on vegetables or skewers of Kangaroo or Emu.     Coat of Arms Pie with Bunya Nuts (Puts Shepherd's Pie to shame!) 1 sheet of ready rolled puff pastry 200g of kangaroo meat 200g of Emu leg meat 1 cup raw bunya nuts chopped in half 2 potatoes 2 carrots 1 stick of celery all cut into dice 1 x 500m1 bottle of The Dilly Bag Bush Tomato Relish (if you don't have this use a good tomato salsa). Coat of Arms Pie Native Spice Mix: 2 tablespoon lemon myrtle ground 20g of whole bush tomatoes 2 tablespoons of Dorrigo pepper 6 aniseed myrtle leaves 4 tangy ironbark leaves 2 tablespoons of curry powder 3 tablespoons of Gravox or any other instant gravy powder. Mix all the spices together.   To Make Pies: Dice the meat into 1/2 inch cubes. Roll the meat in the native spice blend with a little about 50ml of oil. Heat your pot or grill plate until it is very hot, then brown off the meat & spices. Drain off any liquid keep it for the sauce and place meat in a separate bowl. Place the vegetables and the bunya nuts into the pot and sauté for a few minutes. Add the meat to the vegetables in the pot. Add the Bush Tomato Relish and the left over juice If using a pressure cooker bring to pressure cook low heat for 1 1/2 hrs OR if baking in the oven, cover over with foil and leave to braise for 2 1/2 hrs or until meat is tender. When meat mixture is tender place in a ramekin and top with puff pastry. Return to the oven until golden brown. Serve on steamed lemon myrtle rice, your favourite crisp salad, and warm damper. Makes one large or four small ramekins.     Sop Sop Traditional Torres Strait Islander Dish (Great for vegetarians) 2 large sweet potatoes 4 Cavendish banana 2 pumpkin 440ml coconut cream Dice the pumpkin into larger cubes than the sweet potato, as this takes longer to cook. Place into pot. Add the coconut cream until about 1/2 way up the side.   Some Other Delicious Bush Tucker Dishes: Blini with Creme Fresh and Finger Limes Possum Pate Kangaroo Fillet with Bush Tomato served on Encrout Strawberry Eucalyptus Tart If you would like more information on how to use Indigenous ingredients and for more Bush Tucker recipes please email Dale.