Island wild wallaby porterhouse steak

Island wild wallaby porterhouse steak

On Island Time’s meals have been specially curated by our team for you to enjoy in your bespoke accommodation or at home. These meals showcase island ingredients, are generous in size and our easy step by step instructional cards make preparation easy. We recommend serving these meals in a large dish or pan that can be placed on a table to share. We suggest ordering 2-3 types of meals for one dinner so you can experience the variety of island inspired flavours.

We are very proud to be serving you some of the best wallaby available in the world today, it’s obvious low food miles and lean tasty clean flavour bbqs beautifully, and is simply a must whist your visiting Flinders Island. 

What you get 

Wallaby porterhouse steaks, ginger, soy and honey marinade, Thai jasmine rice, peanuts, picked onion, green vegetables. 

Instructions

Take wallaby out of pack and dry it in paper towel then massage in the marinade and leave to come to room temp for 30 minutes

Cook Thai jasmine rice to packet instructions, this takes about 20 minutes.

Heat bbq or griddle plate to smoking hot and lightly oil and salt the wallaby and cook for a couple of minutes on all 4 sides for a rare cook, longer if you want it “well done".

Steam green vegetables, or bake to your liking. 

Once the rice and wallaby have finished cooking leave them to rest for 5-10 minutes. Then tip rice into a serving bowl and top with wallaby pieces, top with pickled onion and peanuts. 

Tip

Tastes even better cooked over fire. Adding our chilli oil to this dish is a must!

Wine pairing suggestions;

Two Tonne, Pinot Noir

Gibson, Fiano 

Note: we freeze our fish and meat to ensure the highest quality of freshness and shelf life. All products are cryovaced and frozen as soon as they are processed by our team at the Wharf. Once defrosted in the refrigerator we suggest fish and crayfish should be eaten within 3 days and red meat within 5 days. Please do not refreeze products once thawed.