Instructions: Prep. time 30 mins excluding marinating time

Season the emu fillets with the mountain pepper and salt and pour the oil over the meat. Leave to sit for two hours. Chop the Illawarra plums into munthari-sized pieces, add the munthari and the lemon aspen juice and briefly heat in a pan for 2 minutes. Remove from the heat and add the remaining conventional fruits. Set the compote aside to cool and finish with the sugarbag.

To cook the fillets, drain them of extra oil and quickly sear both sides on a very hot pan or char-grill. Cook to rare by placing in a hot oven for 3 to 4 minutes or move to a cooler heat on the cooktop. Finally, rest the meat in a warm place for 8 to 10 minutes. Serve on hot plates with the fruit compote in 4 small pots or simply spooned next to the cooked emu.

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