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.

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

• 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)

• 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

• 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

• 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