Carpaccio of Wallaby with Melon Chutney

INGREDIENTS

CARPACCIO

• 500g Lenah Wallaby porterhouse

• 200ml Virgin Olive Oil

• 120ml Red Wine Vinegar

• 100g Melon Chutney

• (see recipe below)

MELON CHUTNEY

• 300g Rockmelon

• 300g Honeydew Melon

• 80g Onions

• 15g Ginger

• 50g Brown Sugar

• 70ml Red Wine Vinegar

• 5g Cinnamon

• 10ml Ghee

• Salt/Pepper to taste

• 5g Nutmeg

INSTRUCTIONS

1. Dice the melons, slice the onions and ghee into julienne – mix and allow to sweat.

2. Deglaze a pan with the vinegar and add the sugar.

3. Reduce the vinegar half by half, add the melon mixture and simmer for approximately 10 minutes.

4. Season with salt, pepper, cinnamon and nutmeg. Allow to cool and refrigerate.

5. Chill Lenah Wallaby and slice as thin as possible

6. Place on a chilled plate with the chutney.

7. Drizzle the red wine vinegar and olive oil over the wallaby slices and serve.