Cairns, Crocodiles and Kangaroos, Oh My...

A and I have an "All Time Favorite Restaurants" list spanning multiple continents.   In Cairns, Ochre cruised right into this category with inventive usage of indigenous Australian ingredients.  We had a quiet, memorable celebration here. I could not have wished for a better evening :  Ochre's lovely space painted in colors reminiscent of the Outback, tropical evening breeze, beautiful food, intoxicating drinks, and most importantly, the love of my life.

Wattle Seed Damper Loaf, Peanut Oil and Native Dukka :

Wattle Seed has a nutty, almost coffee like flavor.  The loaf was delivered to our table warm, to be dipped in oil and Dukka, a cripy spice blend.  Simple and delicious.

Salt and Native Pepper Leaf Crocodile and Prawns, Lemon Aspen Sambal :

Crocodile was very mild,  I think even more so than chicken.  It is a white meat that basically tasted like the sauce it was cooked in.  This version was tangy and slightly spicy.

Char Grilled Kangaroo Sirloin – Quandong Chilli Glaze – Sweet Potato Fritter and Bok Choy :

Kangaroo meat can be tough, but Ochre's version was perfectly seared and tender.  It tasted like dry aged steak.  This whole dish was wonderful.

Fresh Barramundi Fillet Lemongrass Beurre Blanc, Cassava Chips and Wasabi roe :

Barramundi is a very mild and meaty Australian fish.  Ochre's version had a light sauce which did not overpower the fish, but enhanced its fresh sweetness.  

Roast Duck Breast, Confit Leg – Asian Green Salad - Davidson Plum and Sambal Sauce :

Desert Plum Sorbet, Lime Sorbet, Seasonal Tropical Fruits : 

My favorite sorbet!  Intense plum flavor, not too sweet, perfect.