Beautiful cherries, direct from the farm in safety cove road Port Arthur, $6/kilo for seconds what a bargain!

I made a cherry chutney to serve with, pepperberry wallaby fillets on a warm salad of thyme roasted beetroot, silverbeet and fetta.

This recipe serves four
4 wallaby fillets
1 tablespoon pepper berries
1 tablespoon peppercorns
1 teaspoon oil

 2 large beetroot
5 sprigs thyme
1 tablespoon oil
1 cup silver-beet or spinach leaves
120 grams fetta

 Cherry chutney
1 small red onion
200 grams cherries
2 tablespoons red wine vinegar
2 tablespoons brown sugar

To make the chutney, halve and take the pips out of the cherries. Dice the onions and put in a small pot with the cherries, vinegar and sugar and cook over a low heat for about ½ hour until cherries are cooked and soft.

 Peel and dice the beetroot, and chop the thyme and bake in a moderate (180 degree) oven for about 30 minutes, when the tray is still hot toss through the spinach and fetta.

To cook the wallaby, crush the peppercorns and pepper berries and mix together then roll the wallaby fillets in them to coat them.

 Brush the fillets with oil and cook in a hot pan or hot grill on the BBQ, turning regularly for about 8 minutes for medium rare. Wrap the meat in foil and let it rest for about 10 minutes.

 Serve the wallaby thinly sliced with the salad and the chutney.