Roasted Haunch of Wallaby

For the South Australian Museum’s 150th year celebration, Cheong cooked an array of Australian game dishes: an extra-large possum pie, tandoori emu, whole baked wombat coated in salt dough, and whole wallaby wrapped in caul fat stuffed with herbs, baked under a pastry crust and then roasted over coals.

Because Cheong loves the flavour of wallaby, he has also figured other ways of cooking it.