A true outback dining experience
Marksie learnt his bush skills in the Mallee from his grandfather who was trapping rabbits for a living.
Fried, fricasseed, roasted, potted, steamed, cooked over coals on a shovel, any way you could think of, underground mutton was served.
Marksie's grandmother was so worried about the lack of variety in the family diet that once a month she cooked a camp oven full of ferret stew - to rid their system of the rabbit build-up - a recipe which to this day remains a treasured family secret.