2 cloves garlic

½ cup roasted and chopped macadamia nuts

3 ½ cups Warrigal Greens, blanched and chopped.

1 tsp salt

½ tea spoon black pepper

Generous cup of macadamia oil

¾ cup grated parmesan cheese




Combine all ingredients in a food processor and blend until smooth.




2 large onions

100g oil or ghee

½ tsp coriander seeds

½ tsp cumin seeds

½ tsp chilli powder

½ tsp coriander powder

½ salt

2 tsp fenugreek powder

500 gr Warrigal Greens leaves (blanched or frozen)

500 gr potatoes, peeled, cubed and parboiled for 8 minutes.

100g tinned tomatoes, diced




Fry half the onions in the oil until golden brown.  Add coriander and cumin seeds and cook for a further minute.


 Blend in the rest of the onions, chilli powder and coriander into a blender and mix into a puree and add this mixture to the onions. Cook for a further 5 minutes.


Add tinned tomatoes, cooked potatoes and spinach along with salt and ground fenugreek and stir well.  Cook on low heat for 10 to 15 minutes, stirring occasionally. Serve with rice and Tandoori chicken.



2 Tbsp water

1 med onion chopped

1 ½ cups Warrigal Greens spinach, (boiled and chopped)

Whole meal pastry

¾ cups skim milk

2 eggs

½ cup grated cheese

¼ tsp ground pepper

1. Heat oven to 220c.

2. heat water and add onion and the spinach

3. spray quiche dish with cooking spray

4. roll out pastry and line dish

5. Beat together eggs and milk and add cheese and spinach mix and add pepper and mix well. Pour mixture into dish

6. Bake at 220c for 5 minutes and then reduce to 160c for a further 25-30 minutes or until set.

7. Serve hot or cold with a salad.



2 kangaroo fillets
100ml honey
100ml beer
120 g Warrigal Greens
3 Tbs macadamia nut oil

Juice of 1/2 lime
Salt and pepper
Pinch wattle seed powder, for garnish (optional)


Plum sauce

(or use a good quality bottled plum sauce).


200g Illawarra plums 100g sugar
200ml water
1 red chilli, sliced
1 Tsp crushed garlic
1/2 onion, diced
1 Tsp brown sugar



Slice kangaroo fillet into thin slices, and place into a bowl. Add honey and beer. Cover and refrigerate for 2 hours or overnight.


In a small saucepan, add plums, sugar and water. Bring to the boil and allow to simmer for 20 minutes. Pour into a blender and puree.
or the sauce, heat macadamia oil in a pan, add diced onion, garlic and chilli. Sauté until transparent, add brown sugar and plum puree and allow mixture to reduce.

Place fillet onto a very hot chargrill or griddle pan, and brush with macadamia nut oil. Cook for 1 minute on each side, and season with salt and pepper. Do not over cook the kangaroo, as the meat will toughen.

To serve, toss greens in a bowl with a sprinkle of cracked pepper, macadamia nut oil and lime juice. Centre on a serving plate, and place kangaroo over the greens. Drizzle sauce over kangaroo. Dust the rim of the plate with wattle seed powder.



1 cup Chana dhal

6 tbsp oil

1 teaspoon onion and mustard seeds

4 dried chilies

400g Warrigal Greens (boiled and chopped and drained)

1 tsp pulped ginger

1 tsp ground coriander

1 tsp gound cumin

1 tsp salt

1 tsp chilli powder

2 tbsp lemon juice

1 green chilli



1. soak the dhal overnight in warm water then boil for one hour.

2. Heat oil in saucepan and fry the mixed seeds and red chillies.

3. Add spinach, all the spices, salt and chilli

4. lower heat and fry for 7-10 minutes

5. Add the dhal and blend with the spinach mixture.

6. Transfer mixture to a serving dish and add lemon juice and garnish with green chilli and coriander.