Clayton Donovan
Clayton Donovan is the owner and head chef of the Jaaning Tree Restaurant in Nambucca Heads.
The name, Jaaning pronounced “jaa-nee” is Gumbaynggir for the Acacia Irrorata or Wattle tree. For centuries this tree has been a unique source of food for the local indigenous people. The new tree stems are rolled in the thick sweet sap that oozes from the bark to make “bush lollys”. The tree is also unique in its ability to flower when all other wattles have finished.
Jaaning Tree Restauarant is the life long ambition of owner and Head Chef Clayton Donovan. Clayton brings 15 years of experience to the picturesque town of Nambucca. Clayton trained at one of Sydneys finest retaurants The Watermark, Balmoral Beach in Sydney before gaining truly global experience in some of Englands finest hotels and restaurants. On returning to Australia Clayton has been working as a consultant chef setting up and developing menus for many fine dining restuarants and bistros across New South Wales.
As a Koori,Clayton has a fascination with blending asian cuisine with the local indigenous flavours and produce. The restaurants menu reflects this amazing fusion of produce with stunning dishes such as citrus cured crocodille and hot smoked Kangaroo in Lemon Myrtle. Some dried herbs are available from the restaurant also for you to try at home.
The restaurants interior also features stunning artwork from a leading local aboriginal artist, Lee Freestone and Danielle Burford framing magnificent views of the Nambucca river and beyond to the ocean.
Chefs own Recipie:
Part Smoked Kangaroo Loin with caramalised vegetables and a chocolate jus.
Ingredients (serves 1 person):
- 2 x pre cooked baby beetroots – halved
- 2 x pre cooked baby carrots – halved
- 1 x pear – quartered
- Handful of baby spinach
- 1 x Kangaroo loin
- Beef jus
- 2 x tbspof grated dark chocolate
- 1 x tbsp redcurrant jelly
- 1 x cup of rice
- 1 x cup sugar
- 2 x tbsp lemon myrtle
- Olive Oil and butter for frying
- Seasoning
- Pinch of nutmeg
- Finely chopped dill and parsley
Method
Mix the sugar, rice and lemon myrtle. Line a baking tray with foil place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, place the kangaroo loin on the rack and cover the Kangaroo and tray with a layer of foil. Put the tray over a high heat for 5 minutes, unwrap and turn the loin over, cover and repeat for 2 – 5 minutes. Remove the kangaroo from the tray and rack and place on another tray in a warm place to rest.
Combine the dark chocolate, beef jus and redcurrant jelly in a pan and warm gently.
Heat a pan, add a little oil, beetroots and carrots and fry until lightly brown, add the pears and cook until coloured. season to taste and sprinkle with dill and parsley.
Heat a wok and quickly toss the spinach in melted butter until it has wilted, season and add a pinch of nutmeg.
Plate the carrots, beetroot and the pears, top with spinach. Slice the loin and place on top of the vegetables, pour the chocolate jus around the outside. Season the Kangaroo with Murray sea salt and drizzle lightly with virgin olive oil.
