DINKUM DINING
Banquet of Aussie delicacies
By Jane and Michael Pelusey
Famous
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. 
Full story: Issue 19, October/ November 2001
