Bush Tomato Balsamic, Ginger & Lemon Myrtle Wallaby Stir-Fry

For the marinade:

  • Really good drizzle of lemon myrtle olive oil
  • Really good drizzle of bush tomato balsamic vinegar
  • 1 garlic clove, crushed
  • 3cm fresh ginger, crushed
  • 1 fresh chilli, chopped
  • Salt and pepper to taste
  • Drizzle of bush honey if you like a sweet stir-fry

For the rest:

  • 500-600grams wallaby steaks
  • 3 carrots cut into long strips
  • 1 onion, finely diced
  • 1 bunch of broccolini or any seasonal vegetables


  • Slice the wallaby meat into long thin strips.
  • Combine marinade ingredients and mix in the meat, cover with cling film and leave overnight or for at least a few hours refrigerated for best results.
  • Leave the marinated wallaby meat at room temperature for least an hour before
  • cooking. Cook the wallaby strips in a hot non-stick pan, turning it the entire time for about 2-3 minutes max; less if you like it rare.
  • Remove from the pan and set aside. Now add all chopped vegetables to the pan and another drizzle of the lemon myrtle oil and tomato balsamic.
  • Be adventurous and add more or less of each ingredient depending on your tastes.
  • Serve with rice or noodles.
Bush Tomato Balsamic, Ginger & Lemon Myrtle Wallaby Stir-Fry