This recipe comes from the 2005 Wellington Restaurant Winner - Mange Tout

• 500g Wallaby meat - minced
• Generous pinch of ground Horipito pepper
• Pinch table salt
• 1 Egg
• 2 Onions finely chopped
• ½ tsp chopped fresh sage
• 1 clove crushed garlic
• ½ tsp chopped fresh parsley
• 200ml beef stock
• 100ml Monteith's Black
• Pigs caul pre soaked over night
• 2 Tbl ketchup

Sweat onion and garlic in 50g butter, add herbs and beef stock and reduce by 2/3, cool.

Puree wallaby in blender, add ketchup, egg, salt, pepper. Put into bowl and beat in cool onion mixture. Form into balls and wrap caul round to form firm ball shapes, set in the fridge.

When firm, sear in a hot pan on all sides to colour and simmer gently in beef stock for 15 mins, remove pan from heat and let faggots cool down in liquor. Reheat by rolling faggots around in caramelized onions with Monteith's Black sauce. Serve on a pan fried colcannon of puha and cybies topped with the beer sauce and dressed with baby vegetables and bČarnaise sauce.

Monteith's Black sauce

• 8 onions finely sliced
• 500ml beef stock
• 100ml Monteith's Black
• 2 Tbl water
• 2 Tbl brown sugar
• 1 Tbl ketchup
• Horipito pepper

Sweat onions in water very slowly till soft, continually stirring (1 hr) add beer and sugar reduce by half then add stock and ketchup. Reduce till coating consistency and then season with Horipito pepper.

Colannon of Puha and Cybies

• 800g gourmet potatoes boiled till just soft
• Horipito pepper
• Table salt
• 25ml Olive oil
• Large bunch puha (stripped leaves), soaked and quickly blanched and 1 med watercress quickly blanched both squeezed dry then finely chopped together with garlic (half clove)
• Bunch of Cybies (spring onion)

Sweat cybies in oil till soft add puha and watercress, mix and then cool.

Crush potatoes with hands, add horipito and salt, blend in puha mix with wooden spoon, adjust seasoning to taste, form into patties and pan fry turning once to colour on both sides. Heat through in oven.

To serve

Place colcannon onto plate, place 3 faggots on top, pour over beer reduction and garnish with baby vegetables dressed in béarnaise sauce.

Match with Monteith's Black