Dear Jim, in regards to this message to me, i will rsvp asap,.
   
 >   Makes 12 sausages.
 >   
 >   from the menu of PICNICS AT FAIRHILL, Gold Coast, Queensland,
 >   Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 
 > 20
 >   Alfred St, Milsons Point, 2061, NSW, Australia
 > 
 >   From: Kevin Jcjd Symons               Date: 25 Feb 98
 >  
 > MMMMM
 >  
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >  
 >       Title: Paperbark Barramundi Fillet
 >  Categories: Australian, Fish, Fruits
 >       Yield: 2 Servings
 >  
 >       1 bn Lemongrass
 >      10 g  Paperbark
 >     300 g  Barramundi fillet
 >      60 g  Pesto, basil
 >       1 pn Lemon myrtle, ground.
 >       1 pn Native mint, ground.
 >       1 pn Salt, sea
 >       1 pn Pepperleaf, ground.
 >      50 g  Nuts, macadamia, crushed.
 >       2    Lemon, wedges.
 >       1    Banana leaf, piece of
 >  
 >   Place the lemon grass sticks, approximately 12 to 15 pieces, on to
 >   damp paperbark. Place the barramundi fillet on the lemon grass and
 >   spread the pesto on the fish. Sprinkle lemon myrtle and native 
 > mint on
 >   the pesto. Season with sea salt and ground pepperleaf. Shape the
 >   crushed or roughly chopped macadamia nuts over the fish.
 >   
 >   Cook in a hot oven of approximately 180-190^C for about 12 
 > minutes.
 >   When cooked place the whole piece on the serving plate with lemon
 >   wedges and appropriate garnishes.
 >   
 >   The paperbark will not burn in the oven as it has natural 
 > non-burning
 >   agents.
 > 
 >   from the menu of SAN SOLERO BAY, Cox Peninsula, Northern 
 > Territory,
 >   Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 
 > 20
 >   Alfred St, Milsons Point, 2061, NSW, Australia
 >   
 >   From: Kevin Jcjd Symons               Date: 25 Feb 98
 >  
 > MMMMM
 >  
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >  
 >       Title: Yabby Ravioli with Wild Lime and Shiitake
 >  Categories: shellfish, crayfish, pasta
 >       Yield: 5 Servings
 >  
 > MMMMM--------------------------RAVIOLI-------------------------------
 > 
 >      30    Yabbies; (5 portions)
 >     100 g  Leeks; julienne cut
 >     1/2    Wine glass of Vermouth
 >            Salt and pepper
 >      60    Wonton skins
 >            Egg white
 > 
 > MMMMM------------------LEMON MYRTLE CREAM 
 > SAUCE-----------------------
 >      50 g  Onion fine diced
 >            Butter
 >      70 ml Seafood stock
 >     150 ml Rhine Riesling
 >       1 l  Cream
 >   1 1/2 ts Ground Lemon myrtle
 > 
 > MMMMM--------------------------GARNISH-------------------------------
 > 
 >      15 sm Shiitake mushrooms
 >      30 sm Wild limes
 >            Butter
 >     1/2 ts sugar
 >       1 pn salt
 >  
 >   What Australians call crayfish (or crawfish, if you're from the
 >   South). They have some unique ones in Oz. The West Australian 
 > Marron
 >   is probably the most unique. It is black and very meaty. It is
 >   delicious, it has bigger claws, smaller tail section. Only the 
 > shell
 >   is black, the meat is pure white.
 >   
 >   This recipe was developed by Gerhard Rist from the Hotel Nikko 
 > Bali.
 >   He is now featuring an Australian menu in Bali as part of his
 >   international offerings.
 >   
 >   Drop the live yabbies into a large volume of boiling water to 
 > quickly
 >   kill them. Drain and transfer to iced water to chill totally.
Remove the   > flesh from the tail and discard the alimentary canal.
Saut‚ the julienne     > leek in a little butter, add the yabby tails
and Vermouth. Toss frequently   > until all the liquid has evaporated
and flavoured the yabbies which should   > be half cooked at this stage.
Remove yabbies and leeks and set aside to      > cool. Place one yabby
tail and a little of the leek onto a wonton wrapper.   > Brush the
wrapper around the yabby with egg white and set another wonton skin on top
of the yabby squeezing out any gaps. Using a round cutter, cut out a circle
keeping the yabby in the centre or alternatively, leave square. Put aside
under a damp tea towel until ready to cook. Lemon myrtle cream sauce: Saut‚
the onion in a little butter until soft. Add the stock and wine and reduce
until nearly dry. Add the cream and reduce by half. Strain through a fine
strainer, return to the pan and season to taste. Remove from heat, add the
lemon myrtle and whisk in a little cold butter before serving. Garnish:
Saut‚ the whole mushrooms and 6 small limes in a little butter. Add the
sugar, salt and the remainder of the limes towards the end. To finish the
dish, drop the ravioli into boiling salted water for 1 1/2 to 2 minutes
until the wonton skin edges are al dent‚. Drain and set in a ring on a
plate. Pile saut‚ed mushrooms and limes in the centre of the ring and dress
with the cream sauce. Top with a sprig of fresh herb. from : http://
www.bushtucker.com.au/glossary.htm Posted to FOODWINE Digest by Abbott
MMMMM Cheers, YK Jim ... If we KNEW what we were doing it wouldn't be
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