Simon Bryant's Roo with Macadamia Satay Sauce

In December last year, Mike Quarmby's eldest son got married and brilliant South Australian chef Simon Bryant designed an exclusive menu for the reception using Outback Pride produce and a range of native Australian foods. Simon has been friends with the Quarmbys since meeting them when Outback Pride featured on Simon Bryant and Maggie Beer's ABC tv show The Cook and the Chef a couple of times.

Staff preparing platters at the reception

The food at this wedding reception was, in short, incredible. So so good. I didn't even get to try (or photograph) everything as some of the food disappeared so quickly into the mouths of guests - including these satays! Simon kindly agreed to share some of his recipes with us, and this is the first.

Roo with Macadamia satay sauce

Makes 10 satay by 40 g satay

2 large dried red chillies, finely chopped, seeds and all
20 ml white vinegar
20 ml rice bran, grapeseed oil [rice bran, grapeseed, soybean?]
2 clove crushed garlic
80g macadamia nut
20 ml light soy sauce
20 ml  kecap manis
20  g palm sugar
250  ml tinned coconut CREAM
1 g lemon myrtle ground (plus a little for satay meat)
2 g ground kutjera( plus a little for satay meat)
Salt flakes
500 g of roo saddle . trimmed and large dice ,skewered

Roast macadamia in oven for 10 mins at mod heat.
Place the chilli in bowl, splash over the vinegar and leave it to soak for 15 minutes. Preheat a small heavy-based saute or frying  pan over medium heat. Add the oil and when it is hot, add the garlic and saute it until softened, then add the chilli and vinegar mix and fry for a few seconds, stirring. Add all other ingredients, reduce the heat to low and gently simmer, stirring occasionally, for about 10–15 minutes until the nuts suck up the coconut cream and the sauce becomes thick. Set aside.

Meanwhile bbq  the roo with a pinch of salt flakes and myrtle/ kutjera (whatever takes your fancy)  when just seared drown in the above sauce.