Sugar Cured Wallaby, Candied Walnuts, Tongola Curdy and Wild Rocket - Chef Recipe by Kurstin Berriman.

Ingredients

Pickled citrus:

350 g caster sugar
425mL white wine vinegar
12 black peppercorns
6 cloves
3 fresh bay leaves
2 grapefruit
2 ruby grapefruit
3 tangelo
3 blood orange
3 navel oranges

Candied walnuts:

200 g shelled walnuts
125 g caster sugar
125mL water
1 cinnamon quill
1 star anise
1 tsp salt

Sugar cured wallaby:

4 wallaby Porterhouse steaks
500 g rock salt
125 g caster sugar
1/2 tsp ground black pepper
1/2 tsp pepperberry

To serve:

160 g-180 g wild rocket
250 g Tongola curdy
120mL balsamic caramel
120mL extra virgin olive oil

Method

Pickled citrus:

Combine sugar, vinegar and spices into a non-reactive saucepan and bring to a gentle simmer, cook until the sugar has dissolved.

Remove from the heat and allow flavours to infuse. Meanwhile, peel citrus fruit ensuring that all the pith is removed. Segment the fruit and place each variety in a separate airtight container, pour over warm pickling mix ensuring that all segments are covered, close lids and store in the fridge for up to 3 months.

Candied walnuts:

Place water, sugar and spices in a saucepan, bring to a gentle simmer, when sugar is dissolved add walnuts and simmer for 8-10 minutes. Strain walnuts discarding syrup and spices, place walnuts on a lined baking tray and cook until golden brown in a pre-heated oven at 180 C for 8-10 minutes stirring occasionally. Remove from the oven and stir while cooling. Once completely cool toss with sea salt and store in an airtight container.


Cured wallaby:
Trim the fillets of any silver skin and pat dry with a paper towel. Combine all ingredients and place in a plastic deep-sided tray. Then use half of the salt mixture spread evenly over a tray, then nestle the fillets into the mixture and cover with the remaining salt mixture and refrigerate for 24 hours, then turn the fillets and leave for another 24 hours.

Remove the fillets from the mix, rinse under cold water and pat dry with a paper towel. Refrigerate until you are ready to slice and plate.

To serve:

Slice cured wallaby fillets as thinly as possible, divide the rocket between 8 plates, place 6-8 pieces of drained citrus segments on each plate, then arrange wallaby slices on top of the rocket and citrus.

Place small spoonfuls of Tongola curdy on plates, scatter with candied walnuts and drizzle with the olive oil and balsamic to finish.