Ingredients:

• 2 pounds of pork

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground mace

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 2 hard-boiled eggs (optional)

• 1 cup of strong pork stock or broth

For the Hot Water Crust Pastry:

• 4 cups flour

• 1 teaspoon salt

• 1 cup lard

• 1 cup water

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces

• 2 liters of water

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 bay leaf

• 2 large onions, chopped

• 4 carrots, sliced

• 3 celery stalks, chopped

• 2 tablespoons flour (optional, for thickening)

• 1/4 cup heavy cream (optional, for richness)

For the Dumplings:

• 2 cups flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/4 cup lard or butter

• 3/4 cup milk

Ingredients:

• 2 pounds of beef

• 4 large carrots

• 4 large potatoes

• 2 large onions

• 2 tablespoons flour

• 2 cups water or beef broth

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 bay leaf

• A few sprigs of thyme or a pinch of dried thyme

• Suet or lard

Ingredients:

• 6 large apples

• 1/2 cup sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 cup butter

• 1/4 cup water

• 1 loaf of stale bread (white or brioche)

• 1/4 cup melted butter (for brushing)

Ingredients:

• 1 kangaroo tail, skinned and cleaned

• 1 liter of water

• Native herbs and spices (lemon myrtle, wattleseed, or bush tomatoes)

• 1 teaspoon salt (optional)

• Wild vegetables (yams, bush potatoes, or native spinach)