Main content

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:

» Metric Converter


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