What You Need to Know
Grilling with wood and leaves involves wrapping food in native Australian leaves, such as Davidson's plum or lemon myrtle, and grilling over low heat (150-200°C) for 30-60 minutes, imparting a unique flavor and aroma. The technique requires careful selection of leaves to avoid toxicity or allergic reactions.
Steps
- 1.
Kangaroo wrapped in paperbark (Arnhem Land): Infuses gamey meat with sweet, resinous notes
- 2.
Barramundi in lemon myrtle leaves (Queensland): Creates citrus-scented steam pockets
- 3.
Witchetty grubs in eucalyptus (Central Desert): Balances richness with medicinal aromatics
The Science
Primary Reaction
Maillard Reaction