1 pkt wallaby fillets
1 eggplant, sliced into 4
1 tsp basil pesto
1 large onion diced
150 grams westhaven goats cheese
5 large tomatoes
1 clove garlic chopped
1 tsp brown sugar
(Maldon) sea salt, cracked pepper
Cook onion in a little olive oil until translucent.
Add garlic and diced tomatoes, soften gently.
Add sugar and continue to cook until tomatoes are further softened. Keep warm.
Smear eggplant with olive oil and char grill or saute in a hot pan until cooked.
Cut goats cheese in half and warm through in a low oven.
Sear wallaby in a hot pan until medium rare.
Rest well, rub with basil pesto and slice across the grain.
Arrange tomato on plate, top with eggplant and goats cheese.
Carefully place wallaby on top of cheese and serve.