Harvest Australian game animals, says chef
2GB (Sydney), Afternoons, 09/07/2009 02:20pm
Compere Chris Smith says the phones went crazy after talk of crocodile pies on Tuesday. He says he heard about the crocodoodle, a type of sausage. He speaks to Vic Cherikoff, producer of Dining Downunder, about Australian food. Cherikoff says he made a meal for a group of dignitaries in Hong Kong at the High Commission. He says he served eel, barramundi and fish fry, which was delicious. He talks about fruits and spices and herbs. He says he makes a paperbark and a bluegum smoke oil. He talks about wattle seed icecream and suggests a recipe for wattle seeds with mushrooms. Cherikoff talks about wildfire spice and the flavouring of lemon aspen. Cherikoff says Noble Rise breads have a bread called Outback and he supplies the ingredients. Smith samples lemon myrtle sprinkle. Cherikoff talks about ryeberry comfit and furikake. Smith says he is a kangaroo eater because it is lean and good for you. Cherikoff says it is good to be harvesting Australian game animals. He says crocodile tastes bland. He talks about Kakadu Juice and says it is a highly concentrated nutritional supplement.
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