Barbecued wallaby with orange gremolata and capsicum puree

by Ed Halmagyi


  • 4 x 180g wallaby porterhouse steaks
  • celery salt and ground white pepper
  • 2 Tbsp extra virgin olive oil
  • ½ cup roasted capsicums
  • 1 Tbsp horseradish cream
  • 1 orange, zested
  • 2 garlic cloves, minced
  • ½ bunch flat leaf parsley, chopped
  • roasted potatoes, to serve


1 Season the wallaby with celery salt and white pepper then rub with olive oil. Cook on a hot barbecue grill for 8 minutes, turning regularly, until medium-rare.
2 Puree the capsicum and horseradish. Combine the orange zest, garlic and parsley then season well.
3 Carve the wallaby and serve with roasted potatoes on a bed of capsicum puree sprinkled with orange gremolata.