You can find us at 137 Redfern Street, Redfern. We’re on the corner of Redfern and Renwick Street, open seven days for breakfast and lunch until 6pm.

We offer a unique range of modern bush tucker foods – start your day with a Big Bush Breakfast (poached emu steak, bacon, 2 eggs toast baked beans and bush tomato sauce) or our all Australian Wildberry Pancakes (riberry, rosella flower, davidson plum).

For lunch, you could try our famous Kangaroo Baguette (crisp baguette roll, with lettuce tomato, cucumber, carrot and red onion, with marinated kangaroo loin fillet and bush BBQ sauce) or maybe the Emu, Baby Spinach and Pumpkin Lasagne.

Our cafe also makes yummy muffins – with the famous Purple Goanna bush tucker twist! Enjoy a smooth Goanna blend coffee with a Choc Chip Davidson Plum or Banana and Cinnamon Myrtle muffin, or maybe be tempted by the delicious Lemon Myrtle Cheesecake. You can see more of our menu here.

It’s Redfern’s new purple patch, right down to the purple drinking straws- come in and enjoy a relaxed and friendly atmosphere with a really different and delicious range of foods. We look forward to seeing you!

Photo: Andrew Collis – Susie, Nyree and Kaylib with brand new sign for the Purple Goanna

Source: South Sydney Herald March 2010 www.southsydneyherald.com.au

3 eggs yolk
1 tablespoons Dijon mustard
5g ground Lemon Myrtle Sprinkle
1/4-teaspoon salt
½ teaspoon mountain pepper
400ml extra virgin olive oil
½ teaspoon lemon juice
3 garlic cloves

In a food processor put the eggs, the garlic, mustard, Lemon Myrtle Sprinkle, pepper and salt. Add the oil in a thin stream with the engine running constantly until the sauce is smooth and thick. Add the lemon juice and run for 20 seconds.

Perfect to serve with fish, chicken, crocodile

1 and 1/2 cups white wine vinegar
1/2-teaspoon salt
2 teaspoons (10g) ground, lemon myrtle
1/2-teaspoon ground mountain pepper
1 clove of garlic
2 and 1/2 cups (600ml) olive oil

Combine the vinegar, salt and garlic, then add the lemon myrtle and mountain pepper.  Slowly whisk in the oil. Pour in a jar and shake before use, drizzle on your favorite salad.

Ingredients (serves 4)

5 garlic cloves, crushed
1-tablespoon paprika
1 large lemon, juiced
1/4-cup olive oil
1.5kg boned kangaroo leg, butterfly
Olive oil
Jacket potatoes, to serve

Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish.  Season both sides of the kangaroo with salt and pepper.  Score the meat (this allows marinade to penetrate).  Place in marinade and turn to coat.  Cover and refrigerate for 3 hours.  Remove from fridge 30 minutes before cooking. Preheat on high heat a fry pan or a dish that can go in the oven.  Put some olive oil then fry the meat on both sides for 10 minutes. Reduce heat to medium-low.  Put in low oven 130 degrees for 30 minutes or until cooked rare.

Green Olive Lemon Myrtle Mayonnaise

1 serve of lemon myrtle mayonnaise
1 cup of good quality green olives finely chopped
5 to 10 Saffron thread

Take one serve of lemon myrtle mayonnaise in which you add 1 cup of good quality green olives finely chopped, and some Saffron thread. Mix well. Cover and refrigerate until ready to serve.

500ml of Shiraz
100gr sugar
15gr wattle seed
1teaspoon mountain pepper

Place the sugar in a heavy base sauce pan and caramelize on high heat.  As soon the sugar turns gold gently pour the wine, stir to dissolve, add the wattle seed then reduce by half.  Strain out the wattle seed season with salt and the pepper.

Perfect with duck, kangaroo and emu.

375 ml White Balsamic
300g Fresh Ricotta
1 Bunch Warrigal Green or Chopped Spinach (save some for garnishes)
1 soup spoon of ground native aniseed, pepper, alpine mint bush, aussie furikaki, bush tomatoes, lemon myrtle

Cook Balsamic to syrup consistency. Mix Ricotta, Spinach and herbs. Stuff Mushroom. Cook for 10/15 mins.

Serve mushrooms hot on a bed of warrigal green salad or any other green and drizzle with the balsamic syrup.

1.5 litres chicken stock
70g butter
1 brown onion, finely chopped
1.5 cups Arborio rice
1 cup white wine
1 tablespoon finely grated lemon rind
500g crocodile fillets cut in strips
100g baby spinach leaves
Sea salt and cracked dorrigo pepper
Shaved parmesan cheese and lemon wedges to serve

Method:

Place the stock in a saucepan oven medium heat and bring to a simmer. Melt the butter in a large saucepan oven medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the hot stock is absorbed and the rice is al dente. Stir through the lemon rind, crocodile, spinach, salt and pepper and cook for 1-2 minutes or until warmed through. Serve with parmesan and lemon.
Serves 4.

Tip:

Heating the stock before adding it to the rice helps maintain a constant cooking temperature in the pan.

1 kg Sweet Potatoes
3 Red/Brown Onions
1 small Chilli
2 garlic cloves
¾ cup of Demerara brown sugar
¾ cup Balsamic Vinegar
10 red Capsicum sliced
6 Tomatoes chopped
1 bunch of basil

Method:

1. Place all the ingredients in a baking tray
2. put in oven at 180 Celsius for 15/20 minutes
3. once cooked puree in a food processor

Comments:

Can be served hot or cold

180g mixed seafood(cooked squid, prawns, octopus, Crocodile)
4 teaspoon chopped coriander, native mint
¼ red onion finely sliced
½ cucumber sliced
4 red and yellow cherry tomatoes quartered
Mix mesclun
5 tablespoons cerviche sauce

Cerviche Sauce

4 tablespoons lemon juice
4 teaspoons lime juice
½ teaspoon sea salt
1 teaspoon soy sauce
½ garlic, ginger, black pepper
1 teaspoon Tabasco sauce

Method:

1. Mix all the cooked seafood with the cerviche sauce, then build in the salad

Comments:

Ingredients:

5 cups of corn flour
1 cup and salt
1 cup of Dorrigo pepper
3 soup spoon Myrtle aniseed or other herbs
500 grams of crocodile strip
1 egg white lightly beaten

Method:

1. Mix all dry ingredients together
2. Dip the crocodile in the egg
3. Put the crocodile in dry mixture and deep fry at 170 until brown 2 or 3 minutes

Comments:

You can add in the dry mix native herbs (aniseeds myrtle, yakkadjiti – bush tomatoes) or any other fresh or dry herbs