- 300 gm wallaby topside (see note), cut into 5mm dice
- 1 tbsp finely chopped chives
- 2 golden shallots, finely chopped
- 1 tbsp extra-virgin olive oil
- Pickled gooseberries (see note), or pickled zucchini, pickled onions or dill pickles, to serve
- Salad leaves and edible flowers such as wall rocket, to serve
- 25 gm anchovy fillets, preferably Cuca brand
- 1 egg
- ¼ dill pickle, finely chopped
- 2 tbsp Worcestershire sauce
- 3 tsp oyster sauce
- 3 tsp lemon juice
- 3 tsp apple cider vinegar
- 3 tsp Dijon mustard
- ½ garlic clove
- 125 ml (½ cup) grapeseed oil
- 1For 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.
- 2Place 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 samthebutcher.com.au – 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