Wallaby Takes Centre Stage at Dark Mofo

Dark Mofo proved to be a real showcase for wallaby—not just as a product, but as part of a bigger idea: celebrating food sourced from animals that truly belong to this place.

Across the event, wallaby featured prominently, with three standout dishes (and even a bold appearance from possum). It’s fair to say wallaby stole the show.

The response from the public was nothing short of remarkable. Craig Will from Stillwater summed it up perfectly: “Wallaby was the absolute hero of our event—people just kept coming back for more of the wings.” His wallaby wing dish quickly became a crowd favourite, drawing repeat visitors throughout the festival.

Creativity was on full display across the board. Marla Singer served up wallaby nachos with a rich wallaby con carne, crème fraîche, and tomatillo salsa verde—a playful, flavour-packed take that proved incredibly popular.

Meanwhile, Heavy Metal Kitchen leaned into bold, smoky flavours with their smoked wallaby barbacoa: blue corn tostada, almond mole, pickled red cabbage and fennel, tomatillo salsa, roasted sesame, and puffed corn chicharrón. It was a dish that turned heads and pushed boundaries.

And then there was something a little different. South Restaurant introduced festival-goers to possum with their Possum Bai Bun—a 10-hour slow-cooked brushtail possum bao with hoisin, Kewpie mayonnaise, and Japanese pickles. Unexpected, yes—but warmly received.

What stood out most was how both locals and visitors embraced these dishes. Wallaby, in particular, resonated strongly—not just for its flavour, but for what it represents. It’s uniquely Tasmanian, and at events like Dark Mofo, that connection to place matters more than ever.