Outback MagazineOutback Magazine


Banquet of Aussie delicacies

By Jane and Michael Pelusey

Banquet of Aussie delicaciesFamous for its unusual cuisine, the Red Ochre Grill in Alice Springs specialises in Australian delicacies such as kangaroo, wallaby, emu, camel, crocodile, barramundi and yabbies.

Although food of this kind is served up in other parts of the Territory, it's the creative combination of indigenous ingredients that gives the Red Ochre's contemporary menu such unique appeal. Indigenous flavours from seeds, fruits and nuts make effective and interesting substitutes for standard European and Asian-style ingredients.

Food and beverage manager Stuart Gist explains, "A desert plant called bush tomatoes looks more like raisins but has a distinctly tomato flavour". The small fruits are perfect in bush tomato salsa, which complements the char-grilled kangaroo fillet.

Illawarra plums provide a glaze for camel steak, while traditional green curry chicken has lemon myrtle as an essential ingredient. Making the most of such specialty ingredients, head chef Stephen Perry and his team provide a unique dining experience.

With an ever-growing number of national and international tourists attracted to Alice Springs and outback cuisine Stuart explains, "We like to provide an atmosphere where it feels alright to give it a go."

It would take a very strong will indeed not to be tempted by wallaby mignon dressed with native berry and wine sauce surrounded by crisp, roasted vegetables and spinach or pan-fried barramundi with native limes and tomatoes served on a bed of freshly wilted bok choy. Story end

Full story: Issue 19, October/ November 2001

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