Flinders Island Wallaby

Sweet potato fondant braised in Davidson’s plum and pepperleaf stock, Davidson’s plum gastrique.

Serves 4

  • 720gr wallaby striploin
  • 150gr davidson’s plum
  • 4gr pepperleaf
  • 10gr shallots
  • 100ml white wine
  • 15gr sugar
  • 150 ml water
  • 440gr sweet potato
  • Gastrique
  • 110gr sugar
  • 55gr red wine vinegar
  • 110gr davidson’s plum
  • 165ml red wine
  • 2gr anisata

Cut the sweet potato on a fondant shape, sear off in butter and reserve in baking tray. In a pan sweat off the shallots and the pepperleaf; add the white wine, reduce by a quarter and add water, plum pitted and blended in a puree, and the sugar. Simmer for 20 minutes and pour on top of the fondants. Bake at 150° for 1 hour and half.

In a heavy based saucepan combine all the ingredients for the sauce. Mix well and bring to the boil. Skim the top and reduce down to a simmer and cook to a thin syrup consistency. Strain and rectify seasoning.

Sear off the wallaby, keep medium rare. Rest for 5 minutes.

On a plate dispose the fondant on the middle top up with the wallaby and cover with the sauce. Garnish with an anisata leaf.

Bon Appétit!

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