Matt is an exciting chef willing to explore wild ingredients and meats and discovers a lot more from the traditional favourites.
Lemon myrtle is the new black pepper – but how do you use it?
Crab to kangaroo, the recipes in this book are delicious modern takes on old and new favourites.
It includes breads, spices and dips, chilled soup and shots. Move on to something light with abalone and yabbies.
For main course try something new with salmon, or a new take on a traditional meat pie.
Like many native meats, such as crocodile, kangaroo is the healthy option, combining low fat with versatility. Try it grilled with charred artichokes or use it on a pizza!
Wild fish and oysters have been a common staple of our diet for a long time. Try Barramundi wrapped in paperbark with a wild tomato salad and you will see the difference that Matt makes.
