24 articles
Feral goat meat is lean, well-flavoured, and almost completely free. Here is the camp recipe that makes everyone ask for seconds.
Curing is the oldest preservation method applied to fish and one of the finest ways to prepare trout and salmon. Here are two methods — gravlax and cold-smoke — that require no special equipment.
Abalone is available to licensed recreational divers in Victoria and Tasmania. Preparing it correctly makes the difference between tough rubber and something exceptional.
Real damper requires no tin, no oven, no yeast, and no special skill. Here is the traditional Australian method and three variations worth knowing.
The backstrap is the premium cut on any deer. It demands a simple treatment and precise timing. Here is the method that does it justice.
Yabbies are abundant, free, and underappreciated at the table. This bisque uses the whole animal and produces a result that surprises people who expect less from a freshwater crayfish.
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