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Pre-heat oven to 200°C.
Prepare the steaks in a butterfly cut, and coat with native mountain pepper, set aside.
Coat the zucchini, sweet potato, and capsicum with olive oil and cook on a hot griddle plate until tender (do not over cook).
During cooking sprinkle with native mountain pepper. Remove from griddle and set aside.
Sear both sides of the wallaby steak quickly on a very hot griddle (should be medium rare).
Remove from griddle and set aside to rest.
On a baking tray, layer the sweet potato, zucchini, capsicum and wallaby, repeat.
Top with crushed macadamia nuts and place in oven until nuts are golden brown.
To make the sauce, mix the seeded mustard and honey in a small bowl.
To serve, place the stack on a plate and drizzle with the honey mustard sauced. Sprinkle native mountain pepper around the plate and add some whole roasted macadamia nuts for presentation.
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