Remove the wallaby fillet from the fridge 15-20 minutes before cooking. Pat it thoroughly dry with paper towels – this is crucial for a good sear.

In a small bowl, whisk together the gochujang, soy sauce, honey/maple syrup, garlic, grated ginger, and sesame oil. Set aside.

Season the wallaby generously on all sides with salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a pan over high heat until it’s very hot and just beginning to smoke.

Carefully place the wallaby fillet in the hot pan. Sear for 2-3 minutes per side.

Add the glaze and cook until it coats the fillets and thickens up.

Turn off the heat and allow the meat to rest a couple of minutes in the pan. Then slice it thinly against the grain when ready to eat.

Shape the sticky rice into 6-7cm wide and 2 cm thick “cakes”

Heat 1 tbsp vegetable oil over medium-high heat. Pan-fry until they are golden brown and slightly crispy on the outside. Drizzle with 1/2 tsp sesame oil and a pinch of salt during the last minute of cooking. Remove from pan and keep warm.

Place a crispy sticky rice cake in the centre of a plate. Arrange the gochujang-glazed wallaby slices neatly over the rice cakes. Garnish with the thinly sliced spring onion greens and sprinkle with toasted sesame seeds (if using).

Serve immediately.