Christian Ryan’s wallaby yiros with herbed yoghurt and salsa

For braised wallaby, preheat oven to 180°C fan-forced. Combine onion, garlic, herbs, spices, 2 tsp sea salt flakes and 1 tbsp coarsely cracked black pepper in a large, shallow casserole. Place wallaby on top; pour over stock to cover. Cover tightly with a lid. Reduce oven to 120°C fan-forced; braise wallaby until meat is tender (2½ -3 hours). Cool in braising liquid. Remove wallaby and set aside. Strain braising liquid through a fine sieve into large jug (discard solids) and return to shallow casserole dish. Whisk in mustard and dried oregano, then cook over high heat until reduced by two-thirds (20-22 minutes). Shred braised wallaby into smaller pieces. Return wallaby to casserole and turn to coat in sauce. Remove from heat and set aside.

Meanwhile, for pita, combine flour, sugar, yeast and 1 tsp fine sea salt in an electric mixer fitted with a dough hook. Combine yoghurt, olive oil and ½ cup warm water in a jug, then with motor running on low speed, add to flour mixture and knead until a shaggy dough forms, increase speed to medium-high until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave until doubled in size (1 hour). Knock back pita dough and divide into 6 even balls. Roll out each piece of dough on a lightly floured surface to a 20cm round, placing between layers of baking paper to prevent drying out. Heat a little olive oil in a large frying pan over medium heat. Cook pita in batches, turning when it begins to puff up, until golden and lightly charred (2-3 minutes each side). Transfer to a large oven tray and cover with aluminium foil to keep warm.

Meanwhile, for herb yoghurt, process all ingredients except fresh herbs in a food processor until smooth. Add herbs, pulse until combined, then season to taste; refrigerate until required.

For tomato and nasturtium salsa, combine all ingredients except for olive oil, tomatoes and radishes in a food processor and pulse until coarsely chopped. Transfer to a bowl, stir in olive oil and season to taste. Cut tomatoes into wedges or halves depending on size, season generously with salt and set aside to macerate (5 minutes). Add tomato and radishes to bowl and gently toss to combine.

When ready to serve, preheat oven to grill to high. Transfer casserole with wallaby to oven and grill until golden and crisp on top (10-12 minutes)

Place pita on a work surface and top with wallaby. Drizzle with herb yoghurt, top with tomato and nasturtium salsa, red onion, parsley and dill. Scatter with smoked paprika to serve.