Instructions: 150 Riberries
**(available frozen from specialty food stores stocking Bush Tucker products)

Trim any sinew or "silver" skin from fillets. Using a mortar and pestle, pound cardamom pods to release seeds; discard pods. Add coriander, berry mixture, garlic and vinegar and pound to a paste.

Spread over fillets, cover and stand at room temperature for 1-2 hours.

Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep warm. Brush a cast-iron grill pan (with removable or ovenproof handle) with mustard seed oil and heat on top of the stove until very hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C oven and bake for 5 minutes - no longer. Remove pan from oven, transfer fillets to a warm plate and stand for 5 minutes, Add the thawed riberries to reduced stock and bring to the boil.

Serve meat sliced thinly on the diagonal, with sauce spooned over.

Note 1:
Five-berry mixture is black, white, pink, Jamaica and green peppercorns, with coriander seeds, and is sold as such.

Note 2: A range of products is available by mail order from Bush Tucker Supply
3587.

**Common Name & Species
Riberry (Syzygium luehmanii).

Native To
Sub-tropical and tropical Qld and NSW.

Habit
Tree

Part Used
Fruit

Flavour
Strongly flavoured, tasting of cloves and spice.

Food Use
For fruit-type flavour in sweet and savoury products.

More info: Colour and Appearance - Pink/red, pear shape approx. 10-15mm in length.

Typical Uses - stir-frying, sauces, muffins, cakes and preserves.

Helpful Hints - Will lose pink colour on cooking but will generally regain it on standing. Do not over-cook. Also available glaceed.

Storage and Packaging Size - Frozen, 1kg zip lock bags (approx. 2000 fruits/kg)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.