Hinterland Grapevine - Retailers urged to step back in time

Chamber of Commerce president Rod Thamm will don the old time gear and is organising a two day Market Day.    Meanwhile, Mark Hutchinson from Maple 3 is adding Steamed Wallaby to his always delightful menu.    But he will use premium Kangaroo meat from Maleny Butchery instead of Wallaby meat.    Mark said he chose the dish after Chris Brooker showed him a book full of authentic recipes from Maleny Pioneer Days.

The anecdote and recipe which attracted his attention reads as follows:   ?The first white family to live in Baroon Pocket was Robert and Ruth Laverick and their two children, James and infant Lilly, in 1886.

The hardships Ruth endured were many and one remembered incident was during the 1893 flood when their food ran out, the vegetable garden was destroyed and they faced starvation.    The dog bailed up a wallaby outside the kitchen door which Ruth chased around the kitchen, killed with a poker and cooked.

Here?s a recipe Ruth could have used: - Steamed Wallaby

Mark Hutchinson from Maple 3 will be adding
Steamed Kangaroo to his menu next week.

(Mark to use Kangaroo meat) Wallaby, salt pork or bacon, 2 or 3 onions, 1/2 wine glass of ketchup, 1 claret glass of port wine, pepper, salt.

Cut the kangaroo into pieces about the size of a small veal cutlet, and slice the pork or bacon. Put a layer of pork at the bottom of a gourmet boiler or earthenware jar, then a layer of kangaroo, then onions. Season with salt and plenty of pepper. Continue these layers till all is used. Cover with a cloth, and then put on the lid; see that it fits well, so that no steam escapes.

Put the pot in a saucepan half full of boiling water, and cook for 4 hours. Half an hour before service, add the ketchup, and 20 minutes afterwards a claret glass of port. Serve with a dish of hot boiled rice.

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