• 500 g Wallaby butterfly cut steaks

  • 1 Sweet potato thinly sliced lengthways

  • 1 Capsicum cut into 4 equal pieces

  • Native Mountain Pepper

  • 3 Dessert Spoons Seeded Mustard

  • 1 Dessert Spoon Honey

  • 0.25 cup crushed Macadamia


  • 1.

    Pre-heat oven to 200°C.

  • 2.

    Prepare the steaks in a butterfly cut, and coat with native mountain pepper, set aside.

  • 3.

    Coat the zucchini, sweet potato, and capsicum with olive oil and cook on a hot griddle plate until tender (do not over cook).

  • 4.

    During cooking sprinkle with native mountain pepper. Remove from griddle and set aside.

  • 5.

    Sear both sides of the wallaby steak quickly on a very hot griddle (should be medium rare).

  • 6.

    Remove from griddle and set aside to rest.

  • 7.

    On a baking tray, layer the sweet potato, zucchini, capsicum and wallaby, repeat.

  • 8.

    Top with crushed macadamia nuts and place in oven until nuts are golden brown.

  • 9.

    To make the sauce, mix the seeded mustard and honey in a small bowl.

  • 10.

    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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