All native Australian ingredients are available from selected delies and stores.






Skill level

Average: 4.8 (52 votes)


  • salmon steaks
  • ground lemon myrtle
  • warrigal greens
  • knob of butter
  • paperbark sheets


  • ½ cup chopped macadamia nuts and another type of nut
  • 1 cup muesli (not toasted)
  • 250 g melted butter


  • 2 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • 1 cup oil
  • 2 oranges, zested and juiced
  • juice and rind of 1 lemon and 1 lime
  • 1 cup fresh lilli pillies or riberries
  • 1 red onion, chopped
  • 1 green apple, chopped
  • 1 bunch mint, chopped


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Season salmon steaks with ground lemon myrtle and sear lightly on each side.

Blanch the warrigal greens until just wilted and spread out on bench to form a rectangle, place a knob of butter in the centre and wrap the warrigal greens around each seared salmon steak.

Mix together the crust ingredients.

Place each wrapped steak on a dampened paperbark sheet and cover with a layer of crust over the salmon. Trim edges of bark with scissors then wrap into a bonbon shape, allowing a little opening for steam to escape. Use string to tie the bark at each end.

Place the parcel(s) on a baking tray, cover with tin foil and bake in moderate oven for 12–15 minutes.

Serve each parcel with a side dish of salsa.

To make the salsa, halve the lillipillies and remove seeds. In a bowl, whisk the mustard and vinegar then add all the other ingredients. Mix well.