300g raw wallaby fillet, finely diced
1 handful chopped chives
2 tablespoons finely diced shallot
2 tablespoons finely diced capers
2 tablespoons finely diced gherkins
1 egg yolk
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 tablespoon American mustard
4 tablespoons olive oil
crisps or crackers (from Pringles to oat crackers – anything you love), to serve
your favourite hot sauce (I like the Apostle range), to serve
edible flowers or a sprinkle of chives, to serve

All the work in the tartare is in the dicing. Take your time dicing the ingredients very finely and all the same size – this is important as the tartare needs to have uniform shapes. You can replace the wallaby with other types of game, but make sure you use the prime cuts.

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1.Put the wallaby, chives, shallot, capers and gherkins into a bowl and mix lightly.
2.Add the egg yolk, ketchup, Worcestershire sauce and the mustards and mix lightly together, incorporating all ingredients evenly.
3.Add the olive oil, little by little, emulsifying the oil into the mixture. Season to taste.
4.Spoon the tartare onto your favourite crackers, season the top with hot sauce and garnish with flowers or chives.

Photography Jason Creaghan