Main content

Wattleseed Crocodile with 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:

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Wattleseed Crocodile with Riberry Confit.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings