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Wattleseed Crocodile with Riberry Confit


  • 1 kg crocodile tail fillet (bone out and trimmed)

  • 60g wattleseed*

  • outback salt

  • 1 piece damp paperbark, appropriately thinned

  • string or cooking twine

  • 80g riberry confit*


  • 1.

    In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt

  • 2.

    Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely

  • 3.

    Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking

  • 4.

    Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder)

  • 5.

    Machine slice the crocodile to 2mm thickness


*Wattleseed can be purchased at:

*Riberry Confit can be purchased at:

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