Wallaby Tail Slowly Cooked in Salted Butter, Wilted Golden Orach, Wild Garlic


Preparation info

  • Difficulty


  • Serves /


Appears in


By Peter Gilmore

Published 2014

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Wallaby Tail

  • 50 g ( oz) sea salt
  • 1 kg (2 lb 4 oz) clarified butter, melted
  • 3 kg (6 lb 12 oz) wallaby tails
  • 200 ml (7 fl oz) reduced veal glaze


Grind the sea salt to a fine powder and add to the clarified butter. Cut each wallaby tail into 4 sections. Put the wallaby tail and salted clarified butter into a large cryovac bag and seal. Steam the wallaby tail at 85°C (185°F) for 8 hours.

When the wallaby is cooked, remove from the steamer and allow to cool at room temperature. When cool enough to handle, open the bag and remove the tail. Transfer 200 ml (7 fl oz) of the salted butter into a clean saucepan with the veal glaze. Melt together over a gentle heat and set aside until required.

Pick the meat from the wallaby tail bones, ensuring the meat is free from sinew and cartilage. Put the meat into the saucepan containing the veal glaze and butter mixture. Set aside until required.

To Finish

  • 400 g (14 oz) baby golden orach (mountain spinach)
  • 100 g ( oz) unsalted butter
  • sea salt

Pick and wash the golden orach leaves. Put the unsalted butter in a shallow frying pan and melt over gentle heat. Add the golden orach and gently wilt. Season with sea salt and drain on a clean tea towel (dish towel).

Gently reheat the wallaby tail over a low flame.

To Plate

  • 64 wild garlic flowers

Place 3 tablespoons of the glazed wallaby meat in the centre of each warmed serving bowl. Top with wilted golden orach leaves. Garnish with wild garlic flowers. Serve.