The Muttaburra Grill: gum-smoked rump steak with bunya nut-stuffed pumpkin, lime-honey tofu, radish sauerkraut and nardoo wafer

60 mins
30 mins
  • 4 x 200g Nature's Fresh rump steak
  • 6 radishes, very finely sliced
  • 1 small beetroot, cut into very fine batons
  • 6cm piece ginger, cut into very fine batons
  • 2 tsp fine salt
  • sea salt flakes and freshly-ground white pepper
  • 8 shiitake mushrooms, finely sliced
  • 2 cloves garlic, minced
  • 4 sprigs thyme leaves
  • 2 Tbsp bunya nut seeds, toasted
  • ¼ cup extra virgin olive oil
  • 1 tsp ground psyllium powder
  • 1 slice sourdough bread, crusts removed
  • ½ cup silken tofu
  • pearls of 1 finger lime
  • 1 Tbsp native stingless bee honey
  • juice of 2 yuzu
  • 2 Tbsp peated whisky
  • 1 cup roasted nardoo sporocarps
  • 1 egg white
  • 2 Tbsp coconut flour
  • 1 cup dried gum leaves
  • beach bananas, alfalfa powder, Persian chilli flakes and macadamia oil, to garnish
  • Toss the radishes, beetroot and ginger in fine salt, then set aside for 1 hour. Press into a glass jar and set aside overnight. Cover and store in a cool place for 3 days.
  • Cut the pumpkin into a neat block then slice into fine strips. Season generously with salt and pepper, then set aside to soften. Sauté the mushrooms, garlic and thyme in half the extra virgin olive oil for 4 minutes, until well-softened. Pound the bunya nut seeds in a mortar to a paste, then mix with the mushrooms, bread and psyllium. Season with salt and pepper.
  • Arrange four slices of pumpkin overlapping, then put a tablespoon of mushroom mixture on the near edge and roll up gently. Repeat three more times.
  • Combine the tofu, finger lime, honey, yuzu juice and whiskey in a jug and purée with a stick blender until smooth. Season with salt.
  • Pound the nardoo gently to crack them, then extract the seeds within. Pound to a paste, then mix with the egg white, coconut flour and a little salt. Form into an egg shape, wrap in foil, and bake in a hot oven for 30 minutes. Unwrap, then tear into pieces.
  • Season the Nature’s Fresh rump steaks with salt and pepper, then drizzle with the remaining olive oil. Cook on a hot grill for 8-10 minutes, turning regularly, until medium-rare. Pump with gum smoke while cooking.
  • Spoon the tofu sauce onto plates, then arrange pumpkin roll and nardoo bread alongside. Carve the steak and arrange on the sauce, then garnish with beach bananas, alfalfa powder, Persian chilli flakes and macadamia oil.