Comments

MommaCottage Cheese Berry Cobbler 18 days ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 23 days ago
must try
Sandra CoyeHello Dolly Bars 28 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 1 month ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!

Christian Ryan’s Wallaby Yiros with Herbed Yoghurt and Salsa

Blossom Lady
Jun 28, 2025 02:38 AM
Christian Ryan’s Wallaby Yiros with Herbed Yoghurt and Salsa

“Here, we’ve taken delicate Tasmanian wallaby and added it to a classic Greek street dish," says chef Christian Ryan.

“One of my favourite challenges at Restaurant Maria is bringing in unique local ingredients that may not have regularly – or ever – graced some of the Mediterranean’s most authentic dishes,” says Ryan.

Let's try and make a dish following his recipe.

Ingredients:
  • 1 red onion, thinly sliced on a mandolin
  • Parsley, dill and smoked paprika, to serve

Braised wallaby
  • 2 brown onions, sliced
  • 4 garlic cloves, sliced
  • 1 bunch fresh oregano
  • 1 large rosemary sprig
  • 2 tsp each smoked paprika and sumac
  • 1 tsp ground cumin
  • 1 kg wallaby topside, at room temperature
  • 2 litres brown chicken stock
  • 1 ½ tbsp Dijon mustard
  • 1 tbsp dried Greek oregano (rigani)

Pita
  • 350 gm (2⅓ cups) bread flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 1 tsp dry active yeast
  • 130 gm (½ cup) Greek-style yoghurt
  • 60 ml (¼ cup) extra-virgin olive oil
  • Olive oil, for frying

Herb yoghurt
  • 160 gm Greek-style yoghurt
  • 160 gm Greek feta
  • 2 tbsp tahini
  • 1 small garlic cloves, crushed
  • Finely grated zest and juice of 1 lemon
  • ½ tsp dried oregano
  • ¾ cup (loosely packed) each parsley and dill

Tomato and nasturtium salsa
  • 1 wood-fired roast piquillo pepper, drained
  • 1 small garlic clove, crushed
  • 1 cup (firmly packed) nasturtium flowers
  • 1 cup (firmly packed) cups parsley
  • 1 cup (firmly packed) nasturtium leaves
  • ½ tsp each smoked paprika and sweet paprika
  • ½ tsp each dried oregano and sumac
  • ¼ tsp pinch of chilli flakes
  • 1 tbsp Sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 300 gm mixed tomatoes, such as cherry and heirloom
  • 2 radishes, thinly sliced on a mandolin

Prep Time:
90 minutes
Cook Time:
210 minutes
Total Time:
300 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments