Wattleseed crocodile with riberry confit

Serves: 4


1 kg crocodile tail fillet (bone out and trimmed)
60g Wattleseed
Outback Salt
1 piece damp paperbark, appropriately thinned
string or cooking twine
80g Riberry Confit


1. In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt
2. roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely
3. place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking
4. chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder)
5. machine slice the crocodile to 2mm thickness


Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.
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Dining Downunder Cookbook
This Australian recipe of Wattleseed crocodile with riberry confit is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Lillipilli in the Rocks

Recipe By: Vic Cherikoff

Vic CherikoffThere is a satisfaction in eating something that wouldn’t think twice about eating you, given half the chance! And harvesting crocodiles for meat is part of good resource management. One of the few flavours which enhances rather than overwhelms the very subtle, fishy-chicken flavour of crocodile is wattle. This is one occasion that wattle is used dry as a seasoning rather than more commonly being boiled first to soften the grounds and extract its characteristic flavour.

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Vic Cherikoff