Chefs' Recipes

Analiese Gregory’s wallaby tartare with anchovy dressing

It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
Wallaby tartare with anchovy dressingAdam Gibson
4 - 6

“We get great wallaby off a hunter on Bruny Island. Because I hadn’t worked with this meat before moving here, I initially looked for inspiration and combinations from other chefs,” says Analiese Gregory, chef of Franklin restaurant. “This dish is (loosely) based on an old Stephanie Alexander recipe where she pairs barbecued kangaroo with an anchovy vinaigrette.” This recipe also works well with beef or venison. The anchovy dressing makes double what you need, but will keep refrigerated for three days and can be used to dress salads.


Anchovy dressing


1.For anchovy dressing, blend ingredients, except oil, in a small food processor until smooth. With the processor running, add oil, starting with a few drops at a time, then in a thin steady stream until emulsified. Anchovy dressing will keep refrigerated for 3 days.
2.Place wallaby, chives, shallot and olive oil in a bowl, season to taste and toss to combine well. Stir in a little anchovy dressing to coat and divide among serving plates. Serve with extra dressing to taste, and topped with pickles, salad leaves and flowers.

Wallaby is available from select butchers that stock game meats, such as – it needs to be ordered ahead. Substitute beef or venison. When gooseberries are in season over summer Gregory pickles them in 3 parts water, 2 parts cider vinegar and 1 part sugar or honey. This 3:2:1 ratio also works well for pickling other fruit, such as grapes.

Wine suggestion 2015 Tschida “Himmel auf Erden Rosé” cabernet franc, Burgenland, Austria. Wine suggestion by Forbes Appleby


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