Prep: Pat the wallaby wings dry. Toss with olive oil, sea salt, cracked black pepper, and a touch of crushed fennel seed. Let them sit at room temperature while preparing the smoker. Mix the black tea, wild fennel, and brown sugar together. If using a traditional hot smoker, set it up for indirect cooking at a low temperature (around 110°C / 230°F). Place the tea and fennel mixture over the heat source to generate a dense, aromatic smoke. If you are using a wok add 2 layers of alfoil on the bottom then the tea mix on top. Smoked for about 90 minutes, quickly flash the wings in a hot pan for 1–2 minutes right before plating.

Make the Chickpea & Pistachio Hummus

Blend the Base: In a food processor, blend the pistachios, garlic, lemon juice, and tahini until it forms a thick paste. Add the drained chickpeas and a pinch of cumin and salt. Process until smooth.

Emulsify: With the motor running, slowly drizzle in the extra virgin olive oil. If the hummus is too dense, add a splash of the reserved chickpea liquid or a tablespoon of ice water until you achieve that perfectly smooth, spreadable consistency.

Taste and adjust seasoning.

Plating and Presentation

The Base: Spoon a generous, smooth round of the pistachio hummus onto the centre of a dark plate. Use the back of the spoon to create a slight well.

The Greens & Colour: Scatter a few fresh mint leaves and the purple sweet potato crisps over the hummus to create a textured, vibrant bed.

The Wings: Stack the hot, glistening wallaby wings dramatically in the centre, interlocking the bones to give the dish height.

The Final Touch: Generously scatter the fresh pomegranate seeds over and around the dish. Finish with a final light drizzle of olive oil.