Braised wallaby tail

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When people think of Australia often the first thing they think about is the native animals such as kangaroos and koalas. Some people find it strange that Australians would eat kangaroo because they are so cute, but as always “you eat what you have” and for Australia that includes animals such as kangaroo, wallaby and emu. Having said that you might find it difficult to find any of these animals on a restaurant menu as most people have converted to the usual suspects of beef, pork, lamb and chicken. There are even less restaurants that put their entire focus on native.

One of the forerunners of cooking with native ingredients is Kylie Kwong whose award winning restaurant Billy Kwong is closing in a few months. I’ve known Kylie for years now through her appearances on Masterchef Australia and was eager to taste her fusion of Chinese cuisine and native Australian ingredients and booked seat at the bar. They were running a couple of specials that night of which I ordered the braised wallaby tail in a red pepper sauce.

Wallaby is a species of marsupials that look very similar to kangaroos. They are often seen as small versions of them. They use their massive tails just as much as they use their feet, which is why they are of a subspecies called macro pod. The best cuts of meat often come from parts of animals that have been used regularly which is definitely the case for the wallaby tail. It was braised for 8 hours and was presented on the bone much like an oxtail. To me it even tasted like beef with just a hint of sweetness. The meat was extremely succulent and I had no problem getting it off the bone using only chopsticks. It’s a shame the restaurant is closing but also exciting to see what the future holds for Kylie.

Fear Factor – 1 / Taste Test – 9

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