500g wallaby steaks (butterfly cut)
3 tsp native pepper (mountain pepper/pepperleaf)
1 zucchini, thinly sliced lengthways
1 sweet potato, thinly sliced lengthways
1 capsicum, cut into 4 equal pieces
¼ cup crushed macadamias
2 cups cooked warrigal greens (or baby spinach), washed, stalks removed
1 ½ tsp seeded mustard
½ tsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C.
Coat the wallaby steaks with 2 teaspoons of the native pepper.
Drizzle olive oil over the zucchini, sweet potato and capsicum. Cook on a hot barbecue hotplate until charred. Set aside for later.
Sear both sides of the wallaby steak quickly on a very hotplate until medium rare. Remove from heat and set aside to rest.
On a lined baking tray, layer the one-quarter of the sweet potato, zucchini, capsicum and wallaby. Repeat using the remaining ingredients to make four individual stacks. Top with the macadamia. Place the tray in preheated oven and bake until the macadamia is golden brown.
In a saucepan of boiling water, blanch the warrigal greens. Drain and squeeze out excess water.
To make the sauce, combine the seeded mustard, the remaining mountain pepper and honey in a small bowl.
Place the wallaby-vegetable stack and the warrigal greens on a plate and drizzle with the pepperleaf mustard. Top with whole roasted macadamia nuts to serve.
For information about Australian native herbs, spices and fruits, and where to purchase the Outback Pride range, visit the Black Olive website.