Grilled Emu Fillet With Riberry Sauce

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 Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax (02) 817 3587. Bon Appetit - Exec.Chef Magnus Johansson