Maybe you could try a Cajun style menu.
Have no idea how much that type of food is known or eaten in Australia, sorry have never been there but would love to vist, but it might work.
Advantage to me is that jambalaya, etoufee, gumbo are all recipes that can be made with, or modified to contain, pretty much what is available.
And most people outside of Bayou country just use shrimp instead of crayfish (they are difficult to find elsewhere).
Could even make a Cajun boudin, we make it rarely, but we love the stuff.
All it needs is some pork, rice, a bit of liver (can omit), veggies, spices, just Google. But try a test batch first, because if our first batch sorta blew apart most of the casings during the cooking (slowly steam). There are even recipes that do not put the mixture into casings but make it as a sort of dressing.
Although most Cajun recipes you will find seem written in stone, the people who came up with the food were poor and lived largely off the land. So the basic recipes are what is important, these are down home recipes that can be modified easily, and are very tasty.
Just an idea.
