Warrigal greens and pepperberry omelette with kangaroo bush tomato bruschetta

A classic omelette and bruschetta brunch gets a native Australian makeover with an array of indigenous ingredients. These bring with them new flavour dimensions, such as the caramel notes of bush tomatoes, and the fresh and grassy taste of warrigal greens.

Warrigal greens and peppercorn omelette Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 250 g kangaroo fillets, at room temperature
• ground wattleseed, for sprinkling
• 4 whole pepperberries
• 50 g butter
• 1 cup warrigal greens, leaves and stalks
• 6 hen eggs or 1 emu egg, lightly beaten
• small bunch of native parsley
• toasted damper and lemon myrtle tea, to serve

Bush tomato relish

• extra virgin olive oil, for drizzling
• 1 red onion, thinly sliced
• 4 tomatoes, coarsely chopped
• salt flakes, to taste
• ½ cup kutjera (dried bush tomato), soaked overnight in 60 ml (¼ cup) water

You will need to begin this recipe 1 day ahead.

Instructions

1. For the bush tomato relish, heat a drizzle of oil in a saucepan over medium heat. Add the onion, chopped tomatoes and a good pinch of salt and cook, stirring regularly for 10 minutes or until soft. Add the bush tomatoes and their soaking water and simmer for another 10 minutes or until soft and thickened. Season to taste and set aside.
2. Meanwhile, sprinkle the wattleseed over the kangaroo fillet, then cut against the grain and on the diagonal into 1 ½ cm–thick slices. Heat a drizzle of oil in a heavy-based frying pan over medium heat. Lightly sear the kangaroo just until golden on both sides. The meat should be cooked no more than medium-rare, or it becomes tough. Stand in a warm place to rest for 5 minutes.
3. Place the pepperberries and a pinch of salt in a mortar and pound with pestle. Melt the butter in a large non–stick frying pan over medium heat. Add the warrigal greens and stir until wilted. Add a good pinch of the pepperberry salt, then add the beaten egg and cook, gently bringing in the sides and letting the uncooked egg run underneath until cooked to your liking. Remove from the heat and divide between serving plates.
4. To assemble, top the toasted damper with a little bush tomato relish, then top with a little kangaroo and a little parsley. Serve with the warrigal greens omelette and lemon myrtle tea.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.