Kangaroo Cookbook - [PDF Document] (2024)

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    ROOCIPES80 of Australias best Kangaroo recipes

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    ROOCIPES80 of Australias best Kangaroo recipes

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    CONTENTS

    INTRODUCTION TO KANGAROO

    CELEBRITY CHEF ROOCIPES

    20 Sean Connolly Seans Kitchen & Astral Restaurant KANGAROOTARTARE

    6 Mel NathanINTRODUCTION

    7 ENVIRONMENT

    8 COOKING GUIDE

    10 ROO WINNERS ARE GRINNERS

    12 KANGAROO ON YOUR PLATE MATE

    14 CORDON ROO AT KAM f*ck

    16 HOP TO IT!

    17 CHEFS EXAMINATION KANGAROO

    18 A TASTE OF KANGAROO

    31 Marian Benardis Greekalicious KANGAROO WITH TRAHANA AND HONEYCARAMALISED ONIONS

    54 Craig Macindoe Mumu Grill KANGAROO RUMP ON ROASTED PUMPKINWITH BEETROOT RELISH

    22 John Leong Kam f*ck Restaurant KANGAROO FRIED GEE MADUMPLING

    32 Mark Bayliss Unilever Food Solutions SMOKED KANGAROO WITH FIGAND CORIANDER CHUTNEY

    46 Gary Johnson Sydney Hilton CONSOMME WITH KANGAROO RAVIOLI ANDTOMATO PICKLE

    THAI RED KANGAROO CURRY

    56 Felix HalterV Zug Gourmet Academy PAPERBARK SMOKEDKANGAROO

    58 INDEX OF RECIPES

    23 Darren Ho Chi Restaurant KANGAROO CHAR SUI BAO

    33 Daniel Ridgeway The Little Truffle SPHERE OF PEA ANDKANGAROO

    KANGAROO TERRINE

    KANGAROO RAVIOLI

    FLOWER KANGAROO

    12 HOUR KANGAROO LOIN

    KANGAROO ASSIETTE

    49 Farzan Contractor The Meat & Wine Company MERLOTMARINATED KANGAROO STEAK WITH WASABI MASH

    KANGAROO LOIN WITH PARSNIP PUREE ROSEMARY AND SPINACH PESTO

    24 Jean-Paul Bruneteau Deep Blue Bistro BRAISED KANGAROOSHANK

    42 Lindy Milan & Ian Hemphill ASIAN-STYLE KANGAROOFILLETS

    52 Craig Squire Red Ochre Grill KANGAROO WITH QUANDONG CHILLISAUCE WITH SWEET POTATOAND BOK CHOY

    25 Raymond Kersch Ednas at Your Table ENOKI MUSHROOMS WRAPPED INLOIN OF KANGAROO IN PANDANUS LEAF SAUCE

    KANGAROO TARTLET WITH WATTLESEED AND MACADAMIA DUKKAH

    KANGAROO WITH CORN AND NORI BON BONS

    MINATURE KANGAROO FILET MIGNON WRAPPED IN PROSCUITTO

    44 Ian Oakes & Alasdair Nicholson Grand National RestaurantSEARED KANGAROO LOIN, SHAWARMA SPICE WITH PICKLED BEETROOT,

    CHICKPEA PUREE, ROASTED KIPFLERS AND ROSEMARY SALT

    28 Tony Bilson Bilsons Restaurant MEDALLION OF KANGAROO WITHESCHALLOTS

    30 Vic Cherickoff EGG, BACON AND KANGAROO ROLL

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    Many people are already aware of the healthbenefits associatedwith eating kangaroo meat.Kangaroo is a very lean red meat that hasl ess than

    2% fat content, it is very low in saturated fat and trans

    fat, which helps lower cholesterol. It has also been

    revealed that kangaroo meat may be the highest

    known source of the healthy fat CLA (conjugated

    linoleic acids), a naturally occurring fatty acid found

    primarily in the meat and dairy products of ruminantsand havebeen shown to reduce obesity and heart

    disease as well as having anticarcinogenic properties.

    Kangaroos can have as much as five times more CLA in

    their fat than other animals.

    But what people might not be aware of is the

    environmental benefits that eating kangaroo meat

    also has. Firstly, kangaroos are soft-footed animals, so

    damage to the land is far less than that of sheep and

    cattle. Kangaroos also need less food than sheep and

    cattle, and can better adapt to drought conditions. But

    apart from these reasons, in more recent findings, it

    has been reported that eating kangaroo meat can help

    reduce greenhouse gas emissions. Methane emissions

    from farm animals account for about a quarter of

    the worlds greenhouse gas production. Kangaroos

    feed on the same sorts of grass as cattle and sheep

    but produce very little or no methane gas. Therefore

    choosing kangaroo meat over other meats as part of

    your every day diet, is recommended to help save the

    world from global warming. This climate friendly meat

    can be a small way in which we can lessen the impact

    our food sources have on our environment. Report

    author of Paths to a Low Carbon Future Dr Mark

    Diesendorf said reducing beef consumption by 20 per

    cent and putting Skippy on the dinner plate instead

    would cut 15 megatonnes of greenhouses gases from

    the atmosphere by 2020.

    Macro Meats Gourmet Game produce a variety of

    kangaroo products from our premium 98% fat free

    kangaroo fillets, to our famous gluten free kanga

    bangas, which are a healthy option for your next BBQ.

    It is important that we encourage our children and our

    generation to have a healthy diet and to look after our

    environment, therefore education and offering healthy

    food options is essential for their future.

    Report source: Paths to a Low Carbon Future, commissions

    by Green Peace.

    ENVIRONMENT

    6 7

    Good for you good for the environment

    Heres one type of meat unique to Australia whichis lean, greenand as good for the environmentas it is for you. Its kangaroo, andits appearing more

    and more on Australian restaurant tables. Kangaroo

    meat gets the thumbs up on a wide variety of

    nutrition fronts. Its a terrific source of high-quality

    protein, low in total fat (with less than 2% fat),

    low in saturated fat and a source of heart-friendly

    omega-3s.

    Whats more, its a particularly rich source of iron and

    zinc, plus an important source of several B-group

    vitamins, namely riboflavin, niacin, vitamin B6 and

    vitamin B12.

    Aside from its environmental advantages, kangaroo

    is lean, inexpensive, quick and easy to cook, versatile

    and flexible.

    Historically, kangaroos played an important role in

    the survival of Australias indigenous peoples.

    Aborigines hunted kangaroos for tens of thousands

    of years, for both meat and skins, and when

    Europeans arrived in the late 18th century, they also

    depended on its meat for survival.

    Kangaroo harvesting is carried out under the

    strict environmental controls provided by the

    federal Environment Protection and Biodiversity

    Conservation Act 1999. Most come from New SouthWales andQueensland, with smaller numbers from

    Western Australia and South Australia.

    The fact that kangaroos arent herded together in

    close confines, transported, or have food withheld

    from them makes a big difference to the final quality

    of the meat. Kangaroos are the ultimate free-range

    animals. Theyre not farmed, but are harvested in

    the wild by licensed hunters.

    Kangaroo has a unique flavour, a major factor in its

    rise from bush tucker to modern day haute cuisine.

    The intensity of the meat ranges from subtle (young

    animals) to distinctively gamey (older animals).

    It is fine textured and soft, and can hold its own with

    aromatic spices, pepper, chili and garlic.

    Craig Squire is the executive chef and managing

    director of the award-winning Red Ochre Grill

    in Cairns.

    It specialises in Australian seafood, game meat, bushfood, andregional Australian cuisine, and kangaroo

    has been a best-selling item on his menu for more

    than a decade. Kangaroo meat is a wonderfully

    easy and healthy barbecue meat, but its best served

    medium rare, or rare, because having almost no fat it

    can dry out if over cooked, says Squire.

    When we serve grilled fillet in the restaurant, we

    cook it whole and serve it sliced with a sauce as an

    accompaniment. This allows the customer to eat

    the meat straight to appreciate the flavour and

    texture.

    Squire says another bonus of cooking with kangaroo

    is that theres no sinew in the meat, and its relatively

    inexpensive to purchase. The wide variety of cuts

    available also provides chefs with the opportunity of

    cooking many ways. Popular techniques for prime

    cuts include pan frying at high temperatures, rare

    roasting on a high heat, barbecuing, char-grilling

    and stir-frying. But it can also be marinated in

    Asian pastes and curry sauces for grilling. Squires

    recommendations include vindaloo, korma, hoi sin

    and tandoori.

    It would seem the future of kangaroo meat in hautecuisine isassured. Theres a growing demand for

    native Australian flavours being used at home and

    overseas, and for many people its only natural that

    kangaroo has hopped on to the back of this trend.

    I believe kangaroo has significant global potential

    as a food source, says Squire. Its also healthy and

    it tastes great - for meat lovers especially, its a win-

    win situation.

    Open the book And cook

    May your days, months, years fill with good tastes

    Mel Nathan

    INTRODUCTIONMEL NATHAN

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    COOKING GUIDEKANGAROO COOKING TIPS KANGAROO COOKING REFERENCEGUIDE

    USEFUL INFORMATION

    Kangaroo meat products can be prepared in avariety of dishesusing various cooking methods.Generally fat content in other meatsmean they

    can be cooked to a well-done state. In comparison

    kangaroo meat, because of its low fat content can

    dry out during the cooking process. It is therefore

    recommended to not overcook kangaroo meat to

    retain moisture and flavour.

    Some flavours that go particularly well with kangaroomeat are:garlic, rosemary, juniper, mountain pepper

    (or pepper) and fruity flavours such as - plum, red

    currant, quandong or orange. Although it is easy to

    adapt most meat recipes and replace other meats

    with kangaroo instead, and following the cooking

    tips below.

    Kangaroo meat cooking times, as with any other red

    meat will vary. For best results Kangaroo should be

    cooked rare to medium rare, and should never be

    overcooked - with the exception of sausages and

    mince, which must be cooked thoroughly.

    Always make sure pan or BBQ hotplate is HOT

    For steaks and llets cook on high heat for approx

    3 minutes each side. If you are cooking thicker

    pieces, cook for a further 2-3 minutes, depending

    on thickness. Remove from heat, cover with foil

    and rest meat for 5 minutes before serving. Best

    served medium rare

    Steaks and llets should be cooked quickly andon very high heat,this will keep the meat tender

    and prevent it from drying out. Firstly the meat

    should be soaked in oil for at least 15 minutes prior

    to cooking. It should then be placed in a very hot

    pan and quickly turned over to ensure all sides

    are seared, this will seal the meat up and prevent

    moisture loss.

    If pan frying, the temperature can then be turned

    down a little and the cut cooked to medium rare

    at the most. If roasting it can be transferred to a

    moderate oven for 10 minutes, but once again not

    cooked further than medium rare.

    Marinated Steaks can be cooked further (medium)

    without drying out and will remain very tender.

    Stir fry should be cooked quickly in a very hot wok

    or pan on high heat. Do not put too much in the

    pan at once or the meat will stew not stir fry.

    Mini roasts

    1. Put Mini Roast on tray and cover with foil. Cook

    in pre-heated oven at 200c for approx 25-30

    minutes

    2. Remove foil and cook uncovered for a further 10minutes

    3. Remove roast from oven, wrap in foil and leave

    to rest for a further 10 minutes before serving.

    Minces, Burgers and sausages MUST be cooked

    thoroughly.

    SUGGESTED CUTS COOKING METHOD COOKING TIMES

    Steaks, Fillets Pan fry, BBQ, Oven

    3-4 minutes per side (medium rare)

    Or once sealed, can be transferred

    to oven for 10min

    Marinated Steaks Pan fry, BBQ 4 minutes each side(can be cookedto medium)

    Kebabs Pan fry, BBQ 2-3 mins per side

    Kanga Bangas,

    BurgersPan fry, BBQ

    Cook 5-6 minutes or until

    juices are hot and clear.

    Must be cooked thoroughly.

    Kangaroo Mince Pan fry, simmer

    Cook until brown and broken up.

    Must be cooked thoroughly. Great

    in bolognese, lasagna, meatballs,

    home made burgers, tacos

    Mini Roast Oven 200C oven for 40 mins.

    Stirfry Wok, Panfry

    Fry quickly on high heat for

    2-3 mins or until just browned

    (it will continue to cook through

    once removed from heat)

    Kangaroo is as versatile as beef and easier to cook, having toworry less about it being tough and over or

    under cooked, particularly when sliced into pieces and marinatedthen quickly barbecued. When we serve

    grilled fillet in our restaurant we cook it whole and serve itsliced with the sauce as an accompaniment. This

    allows the customer to eat the meat straight to appreciate theflavour and texture, this style of presentation

    is outlined in Kangaroo with Quandong chilli glaze. Kangaroo canbe marinated for grilling with many of the

    Asian pastes and currys that abound the supermarket shelves forexample Vindaloo, Korma, Hoi sin and

    tandoori. For more of an Australian flavour, serve with mashpotato and salad.

    Craig Squire - Red Ochre Grill.

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    1st prize John Leong, Executive chef of

    Kam f*ck Chinese Restaurant for his Kangaroo

    doy-shee pie. Yum cha is an all time favourite

    with Australians and Chinese diners.

    2nd prize Raymond Kersch, Ednas Catering

    [formerly of formerly of Ednas Table] for his

    Kangaroo burger with bush tomato chutney

    and BBQ eggplant. One of the simplest dishes

    you can make and affordable. Every kitchen can

    make it.

    3rd prize Kerry Jackson of Woodgate Beach,

    in far north Queensland for his, Kangaroo Chili

    Con Carne recipe. I was working At Rum Jungle

    back in the 60s, we had this Crocodile Dundee

    character, a real knock about Aussie, well he was

    the fellow who first cooked up this Roo dish, he

    showed me how to cook with it and thats the

    simple story behind the recipe.

    10

    The competition was also part of launchingkangaroo as its ownidentity on the net.By creating a marketing platform around

    Kangaroo meat it has assisted in the growth and

    consumption of the meat itself and boost revenue

    for those in the distribution chain to further

    manage the marketing and communication ofthe meat. The most costeffective way to provide

    a point of reference for Kangaroo meat was via

    its own website and by initiating an access point

    for consumers it will now enable us to assist and

    influence kangaroo meat purchasing decisions

    says John Kelly Executive Officer of the Kangaroo

    Industries Association of Australia.

    First prize was a Black Mojito Aprilia scooter bike

    valued at $6750.00 (+ on road costs). Second prize

    a lifetime of Tojiro Japanese knives, valued at

    $5,000.00 and Third prize is a food themed original

    painting by Queensland realist Claire Stenning,

    valued at $3,500.00 by Rushcutters Bay Gallery.

    ROO WINNERSARE GRINNERS Kangaroo Doy-shee Pie

    PIE FILLING INGREDIENTS

    150g Kangaroo mince

    20 g Diced Water Chestnuts

    20g Diced carrot

    20g Chopped shallot onions

    20g Chopped straw mushroomA pinch of five spice powder

    2 tspn Hoi Sin Sauce

    4 tspn Oyster sauce

    tspn dried mandarin peel powder

    A pinch of finely chopped thyme

    A pinch of white pepper

    1 tspn salt

    5 tspn sugar

    100ml Chicken stock

    1 tspn Chicken stock powder

    Drizzle of cooking wine

    Drizzle of oil

    1 tspn sesame powder

    20g corn starch

    METHOD

    Boil water and add Kangaroomince for 3 minutes.

    Drain mince.

    Heat wok and add oil and shallotonions until fragrant.

    Add Kangaroo meat and cook for 5 seconds thenadd cooking wineand chicken stock.

    Add water chestnut, carrot and straw mushroomsand stir fry untilalmost cooked.

    Add Hoi Sin sauce, oyster sauce, salt, sugar,pepper, driedmandarin peel powder, thyme,chicken stock powder and sesamepowderand mix.

    Mix in corn starch with a little water in a separatebowl andpour into wok.

    Stir fry for 10 seconds and take it out.

    WINNING DISH BY CHEF JOHN LEONG

    PASTRY INGREDIENTS

    165g plain flour

    90 g butter

    25 g icing sugar

    Whisk one egg 10g finely chopped Vietnamese mint

    One slice of Puff pastry

    145cm tart mould

    5 cm round cutter for pastry

    METHOD

    Rub the butter into the flour, and then add theegg and icingmixture to make dough for pastry.

    Place dough in fridge for 10 minutes.

    Make the dough into tubular shapes with yourhands and cut 14portions for the tarts.

    Put each pastry slice in a mould and add Kangaroomeat from PartA.

    Use the round cutter to cut the puff pastry into14 circles.

    Place the circles onto the tart top and bake themin the oven for10-15 minutes at 150 degrees.

    Sprinkle chopped Vietnamese mint on top when done.

    Serves

    14In a search to findAustralias best kangaroo

    dishes, Food CompanionInternational ran a recipe

    competition to find recipesfrom chefs and epicureansfor the leanred meat.

    11

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    fuelled further debate. Aided by a sample of Australiasfinest

    wines and encouraged by the champion of kangaroo, Michael

    Archer, attendees enthusiastically began the task ofdemystifying

    kangaroo.

    For Paul Curtis of Qantas In-flight Catering this begins bycreating

    a cultural understanding of the product itself. Alsoestablishing

    a cooking structure around it hoping to replace the lamb,pork,

    or steak on the barby and eventually the dinner plate. Areality?

    Well why not, why we couldnt establish, kangaroo as justanother

    ingredient, as Vic Cherikoff had hoped. That responsibilitysurely

    rests with our connoisseurs in the kitchen. And in thisregard,

    innovative ways of serving the meat was discussed, led bythe

    young guns in attendance.

    Chef Ben Armstrong, (son of chef Mark Armstrong) of Sens

    Pourcel Brothers based out of Paris spoke of smoking and

    braising the meat or even using the cheeks and head to makeaterrine. While a recipe he believes will be popular with his

    customers in France involves, spicing the Kangaroo fillet,freezing

    it and serving it in a carpaccio. Ageing and curing kangaroomay

    accentuate its gamey qualities and unique taste even further

    qualities that Darren Ho of Duck Duck Goose has endeavoured

    to make use of in a special Kangaroo Yum Cha gathering forthe

    food media. The idea that arose on the night of demystifying

    Kangaroo for Australians and the world alike looks destinedto

    become a topic of healthy debate.

    The evening at Wildfire through the skill and flare of Kevin

    Connors left those who attended firmly convinced thatKangaroo

    could easily win its bout with Skippy. Its appeal as a meatcomes

    as no secret to anyone in the food i ndustry. And given thecurrent

    movement towards organic and free range produce, in the very

    near future expect to see, Kangaroo-on-your-plate, mate!

    Ive always likedcooking kangaroo. I agree

    that its Australias ultimate

    free range meat.

    Host chef, Kevin Connors,

    Wildfire Restaurant.

    Chefs, Ben Armstrong and LaurenMurdoch with purveyor Josh,Waimea

    Trading getting into the action at Wildfire.

    tYoung guns, Darren Ho (Duck Duck Goose) , Detlef Haupt (SCEC),Lauren

    Murdoch (Ash Street Cellar, The Ivy) Hattie Tamplin (HatrickCatering)

    discussing all the innovative ways of cooking kangaroo.

    pClassic chefs, Raymond Kersch (formerly of

    Ednas Table) talking up kangaroo to Paul

    Curtis (executive chef Qantas Catering).

    D emystifying Kangaroo? It was an idea brought upon the eveningby Australian native food pioneerVic Cherikoff. And the concept wasadopted vigorously

    by all those in attendance. The night proved to be a

    lively gathering for our culinary leaders to hear more

    about kangaroo meat. But the task of dethroning

    Skippy and replacing him with the versatility, leanness

    and gamey qualities we associate with Kangaroo meat

    quickly became the agenda of the night.

    It seemed those who attended the evening arrived

    already convinced that kangaroo could easily justify

    itself as a unique and tasteful alternative to other meat

    staples. However its not the chefs that need convincing.

    As Jessica Muir of Universal alluded to, advertising

    and marketing needs to be directed at the public, as

    for all of Sydneys leading chefs the simple problem

    remains, if kangaroo is on the menu, will people choose

    to eat it, as Lauren Murdoch of The Ivy pointed out.

    Throughout the course of the evening the latest cuts,

    trends, and themes were showcased by Kevin Connors

    (formerly of Aria Restaurant) in his eight course journey

    style menu. And as the menu hopped from a kangaroo

    carpaccio and tartare to variations on old favourites like

    kangaroo pie, and backstrap of kangaroo curry it only

    KANGAROO ONYOUR PLATE, MATEAgainst the backdrop oftwo ofAustralias mostrecognisable icons,

    Sydneys leading chefsgathered at Wildfire.

    Caption

    Kevin Connors with the

    chef brigade at Wildfire.

    13

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    Ho and Leong dazzled and delighted the likesof Grant Jones ofDaily Telegraph and JoannaSavill Good Food Guide, and YasminNewman

    of Masterchef Magazine among others, not only

    highlighting Kangaroos qualities as a meat, but also

    their expertise in the Kitchen. They were able to dull

    the gaminess of the meat whilst still accentuating

    its unique taste in an array of traditional Chinese

    Yum Cha dishes. Kangaroo gee-ma (fried potato

    dumpling with Kangaroo & Australian native herbs)

    Amuse bouche (shot of Kangaroo tail broth with

    Kangaroo, coriander and sh*take won ton) and

    simple family favourites, like Kangaroo Spring Rolls,

    were some of the standouts.

    However the fact remains, the average Australian

    diner remains hesitant to order Kangaroo at a

    restaurant let alone cook it at home. For Paul

    Judge of the Department of Regional and State

    development Ho and Leong provided a, non

    threatening, introduction to Kangaroo meat for any

    restaurant goer, every dish was distinctly different

    and sensational. Joanna Savill also left impressed,

    particularly with the Kangaroo bun, fantastic.

    incorporating the sweet flavours without being dry.

    And over some Chinese tea all the leading foodies

    on the day without a doubt enjoyed the clever array

    of Chinese delicacies, Australian style.

    Darren Ho together with John Leong and his Kam

    f*ck team had found yet another permanent

    place on a restaurant menu for Kangaroo. The

    get together, went a long way to showcasing the

    versatility of Kangaroo meat, as Paul Judge noted,

    adding to its growing repertoire as an Australian

    meat staple worthy of all its praise. The Chinese,

    have done it again.

    CORDON ROOAT KAM f*ck

    A: Paul Judge, Industry and Investment, NSW

    B: Grant Jones, Food Editor Taste.com.au

    C: Ashley Trott, Macro Meats and Louise

    Tracy, Outlook Research

    D: John Kelly, Executive Officer Kangaroo

    Industries Association of Australia

    E: Joanna Savill loved her Kangaroo

    Steamed Buns!

    F: Mark Eggleton, News Limited

    Carli Ratcliff and Darren Ho Carli Ratcliff and Darren Ho

    Snaps by Bill Ranken

    A

    B

    D

    E F

    C

    It was Darren Hos turn to thrill twenty five top Sydneyjournalists with

    a Yum Cha with a difference, using Kangaroo! Ho accompanied

    John Leong head chef of Kam f*ck Chinese restaurant in Bonditofurther showcase the benefits of Kangaroo meat. The resultexcited

    the eyes, tasted brilliant whilst remained unique, but at thesame

    time familiar to Australians but very much Chinese.

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    Mel Nathan, Publishing editor of FCI, organised the lunch topromote

    kangaroo and to gather feedback from the Gold Coast chefs. Iwas

    invited to photographically document it, at the same timesample

    Daniels creative side.Invited chefs included; Marty Kolrepp,owner/chef of the

    superb Oskars on Burleigh, Michael Fletcher from the Gold CoastConvention

    and Exhibition Centre, Jay Jorgensen from Verve, Daran Galsgowfrom Chill,

    Luke Turner from Spendelove Bistro in Southport,Jason Smith fromCaf Albaand Saskia Hendriks and Sous chef Stephen Little from theMarriott Surfers

    Paradise Resort and Spa. Daniel and his team met the challengehead on, and

    dished up a sensational banquet of beautifully presented,deliciously tasting fare.

    We started with a Sphere of pea and and cured kangaroo, thekangaroo was

    cured for a day, lightly smoked and left to hang in the coolroom for one week,

    then shaved an sauted with fresh pea, pureed and formed into asphere;

    delicious vegetable terrine with seared kangaroo was the nextdish, possibly

    my favourite dish, but too hard to call, as the next four roodishes excelled in

    presentation, taste and creativity.

    With the outstanding nutritional value of kangaroo for yourhealth, the very best

    red meat on the planet and when the extensive supply at least inthis country,

    one can only wonder why we dont see more menuss featuring thiswonderful

    meat. Hats off to Daniel and to his team for the memorablelunch. The food

    was superb, the wine was excellent, the service was faultless,and the company

    delightful.

    When asked to showcase an 8 course meal

    involving kangaroo to some of the Gold Coasts

    leading chefs, Daniel Ridgeway from the Gold

    Coast Sofitel certainly had a challenge ahead

    of him, writes Grant Good, Gold Coast Dining

    Magazine.

    DanielRidgewaySofitelGoldCoast

    The meat was kangaroo and Sofitels executive chef Daniel

    Ridgeway presented an eight-course degustation menu, six

    course of which were dedicated to kangaroo highlighting a

    variety of presentation methods.The first was the most stunning- titled

    the Sphere a kangaroo consomm encased in a green-coloured

    membrane-like film and sitting in a spoon with shavings oftruffle. Once

    in the mouth the bubble bursts to release the liquid and theflavour

    within. But it was a fascinating experience.

    There was less reliance on the laboratory for the remainder ofthe

    dishes a terrine of vegetables with seared kangaroo and Persianfeta;

    a confit of kangaroo ravioli; a steamed zuchinni flower withkangaroo,

    girolle mushroom mousse and sauted girolles; apistachio-crusted

    12 hour kangaroo loin with braised kangaroo shank; and anassietteof kangaroo. A strawberry dessert and cherry souffl endedthe lunch

    which was hosted by Sydney based Food CompanionInternational

    magazine editor publisher Mel Nathan and designed to provokethe

    thoughts of Gold Coast chefs about kangaroo.

    Highly regarded Matt Moran, of Sydney Restaurant ARIA, isalready

    on record as stating it there will never be a market forkangaroo in

    top restaurants and that he would never use it. Only one of thelunch

    guests, Marty Kolrepp from Oskars on Burliegh admitted tohaving

    a regular kangaroo dish on his menu, while most of the othersview

    the product as an occasional special rather than a permanentmenu

    item. The chefs included Daniel Ridgeway who presented themeal,

    Marty Kolrepp, Michael Fletcher from the Gold Coast Conventionand

    Exhibition Centre, Jay Jorgensen from Verve, Daran Galsgow fromChill,

    Luke Turner from Spendelove Bistro, Jason Smith from Caf Albaand

    Saskia Hendriks from the Marriott Surfers Paradise Resort andSpa.

    HOP TO IT!

    A group of leading Gold Coast chefs lunched at SofitelHotels

    Room81 to debate the merits of a particular meat, with most

    deciding that it would be worth placing on their menus atleast

    as an occasional special writes Brian Mossop, Gold CoastBulletin.

    Caption

    CHEFS EXAMINATION -

    KANGAROO

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    1918

    INVITATIONA taste of kangarooA briefing, masterclass and tastingfor the Sydney food service sector

    TheHon.TonyKelly,MinisterforRegionalDevelopment,andtheHon.IanMacdonald,Minister for PrimaryIndustriesand StateDevelopment,inviteselectedrepresentativesoftheSydneyfoodservicesectortoattendthis specialevent,toincreasetheir awarenessofkangaroo meat andhearhow it canbenefittheirbusinesses.

    Theeventwill examine: Wheredoeskangaroomeatcomefrom How doesitreachthechef/consumer? Is it sustainable? Whatareitsnutritional/functionalbenefits? How isit perceivedbytradeandconsumers? Whatare thedifferent cutsandf lavourprofiles? Does itreallyhaveunlimitedculinaryapplications?

    Speakers/presentersMCed byfood mediaprofessional,L yn d e y Milan , theeventwill featurepresentationsbyleadingSydneychefswhowillinform,exciteand inspireyou:

    To n y Bilso n , Bilsons Restaurant Jean-Paul Bruneteau,DeepBlueBistro Sean Connolly, AstralRestaurant D a rre n H o a n dJo h n L e o n g , Kamf*ckChinese

    Restaurant

    R a ymo n d Ke rsh , EdnasAt YourTable

    Eachof thechefs will prepareasignaturedish, andprovidethefullrecipeandtastingnotes. Attendeeswillbeableto watchthe chefsinaction,sampletheirrecipes,ask questions, andgainpracticaltipsonhowto handleandpreparethis uniqueprotein.

    Lyndeywill alsomoderatea panel discussionbyindustryexpertsincluding: M ich a el M u llig a n , President,KangarooIndustry

    Association of Australia Jennice Kersh, Principal,EdnasAtYourTable M ich a el Arch e r, Deanof Science, Universityof NSW Pete r Amp t, ProgramManager,UNSW andco-

    authorof Consumer Attitudesto Kangaroo MeatProducts

    WhenMonday,22 September 20083.00 6.00pm

    WhereNSWParliamentHouse,StrangersDiningRoomMacquarieStreet,Sydney

    CostThisevent isFREEtoinvitedtradeandmediarepresentatives

    Whoshouldattend Chefs,restaurateursand caterers Hotelf oodandbeveragemanagers Specialitybutchersandmeatprocessors Foodandhospitalitytraininginstitutions Foodmedia

    Forfurtherinformation,pleasecontact:PaulJudge, Dept of StateandRegionalDevelopment

    Tel:93386658Email:[emailprotected]

    Co-sponsoredby

    Registration

    I will beattendingand haveprovidedmy details below:

    Name Position........................................................

    Name Position........................................................

    Company...................................................................................................................................................................

    Phone ... Fax . Email............................................................

    Pleaseregisterby Monday, 15September2008Pleasefaxbackto (02)93386676or emailyour registrationto [emailprotected]

    Privacy Statement: Personal information you provide to theDepartment of State and Regional Development is protected by thePrivacyand Personal Information Protection Act1998(NSW)(theAct).

    Monday, 22September2008

    Kangaroo was on everyones lips quite literally when the expertsgathered for a Kangaroo tasting.

    The former Hon. Tony Kelly, Minister for Regional Development,and former Hon. Ian Macdonald,

    Minister for Primary Industries, invited selectedrepresentatives of the Sydney food industry sector

    to discuss different ways of increasing their awareness ofkangaroo meat and hear how it could help

    benefit their restaurant and businesses.

    THE EVENT EXAMINED

    Where does kangaroo meat come from?

    Is it safe?

    Is it sustainable?

    Is it good for you and the environment?

    What are its nutritional/functional benets?

    How is it perceived by restaurants and consumers?

    What are the different cuts?

    Flavour proles/cooking applications?

    SPEAKERS/PRESENTERS/CHEFS

    MCed by food media professional, Lyndey Milan, the eventfeatured presentations, recipes and tasting notes

    by some of Sydneys leading chefs, including:

    Tony Bilson, Bilsons Restaurant

    Jean-Paul Bruneteau, Deep Blue Bistro

    Sean Connolly, Astral Restaurant

    Darren Ho, Chi and John Leong, Kam f*ck Chinese Restaurant

    Raymond and Jennice Kersh, Ednas At Your Table

    THE PANEL DISCUSSION INDUSTRY EXPERTS WERE:

    Michael Mulligan, President, Kangaroo Industry Association ofAustralia

    Michael Archer, Dean of Science, University of NSW

    Peter Ampt, Program Manager, UNSW/co-author Consumer Attitudesto Kangaroo Meat Products

    ATTENDEES

    Chefs

    Restaurateurs

    Hoteliers

    Specialty butchers

    Food media

    A TASTE OF KANGAROODepartment of State and Regional Developmentgathered some of

    the best in the business at NSWs Parliament House to tasteKangaroo.

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    Sean Connollys passion for cooking has beenevident since the dayhe enrolled as the onlyboy in his Yorkshire Schools homeeconomics

    class. Ever inspired by his grandmothers cooking,

    Sean took his passion further and started his chefs

    apprenticeship at the Pennine Hilton, Ainley Top

    in Leeds, working for free two nights a week at the

    age of thirteen.

    After continuing his apprenticeship in various

    restaurants throughout the UK, Sean found his

    calling during his tenure at the Princess Grill,

    aboard the worlds most luxurious cruise ship, the

    QE2. It was there that Sean developed his love of

    luxury, catering for the rich, the famous and the

    fussy, who were able to order outside of his menu,

    according to their individual tastes, on any day at

    any time.

    After arriving in Australia in 1988 on a working

    holiday, Sean soon fell in love with the local

    weather, produce and burgeoning food scene. After

    various sous chef roles, Connollys talent quickly led

    to his appointment at Star Citys Astral in 1995. With

    its spectacular 270 degree views across the city and

    harbour, Sean has successfully worked to position

    the restaurant as one of Sydneys top fine-dining

    destinations.

    A recent epiphany as to how Australian cuisine has

    matured led Connolly to rethink his own style and

    that of his One Hat (2010 SMH Good Food Guide)

    dining establishment, Astral Restaurant.

    Multiculturalism really defines contemporary

    Australian cuisine and the 2009 Sydney International

    Food Festival (of which Star City was the major

    partner) really celebrated this, says Connolly.

    After playing host to a range of exciting l ocalandinternational chefs, I found new inspiration. The

    combination of these multicultural elements was

    a catalyst for me to start discovering a whole new

    world of ingredients.

    Connollys new menu celebrates his style with the

    introduction of some new and diverse ingredients.

    Guests enjoy many dining options within Astral

    Restaurant, from the customised menu in the

    breathtaking Astral Private Dining Room, to the

    fast and fabulous pre-theatre dishes.. Connolly

    opened the doors to his second restaurant, Seans

    Kitchen, in September 2008. This development

    further revitalises the Pyrmont dining scene,

    offering customers an inspired Mediterranean menu

    featuring the countrys finest produce.

    KANGAROO

    TARTARE

    SEAN CONNOLLY

    INGREDIENTS

    400g kangaroo loin minced

    50g shallot finely chopped

    50g gherkin finely chopped10g parsley chopped

    4 egg yolks

    1dstsp tomato paste

    1dstsp Dijon mustard

    Dash of Worcestershire sauce

    Dash of Tabasco

    of a teaspoon of smoked paprika

    Freshly ground black pepper

    Salt to taste

    METHOD

    Ficelle croutons

    Thinly slice French baguette

    Spread each slice with salted butter, and bakein oven untilgolden brown

    Take stainless steel bowl, place the raw meatand all the aboveingredients

    Gently fold together with a metal spoon

    Serve with the crisp ficelle croutons

    SEANS KITCHEN & ASTRAL RESTAURANT, SYDNEY

    Serves

    4

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    JOHN LEONGKAM f*ck RESTAURANT

    KANGAROOFRIED GEE MADUMPLING

    INGREDIENTS

    FILLING (A)

    500g kangaroo meat (Diced)

    40g water chestnut (Shredded)

    40g Kai Lan (Shredded)

    20g carrot (Shredded)

    40g shallot onion (Shredded)

    1/2 tsp Five Spice

    2tbsp Hoi Sin sauce

    1/4 tsp dried mandarin peel powder

    40g preserved radish (shredded)

    50g garlic chive (shredded)

    1tbsp oyster sauce

    MIX: (B)

    1/4 tsp salt

    1/4 tsp chicken powder

    3 tbsp sugar

    2 tsp cornstarch

    1/2 cup water

    (C)

    1 cup sesame seed

    PASTRY: (D)

    3 cup glutinous rice flour

    1/2 cup sugar

    1/2 cup wheat flour1/2 cup oil

    3/2 cup water

    METHOD

    (A) Filling: Heat pan then add 4T oil. Fry dicedkangaroo meatuntil colour changes, then add allfillings and fry together. Thenmix with (B). Mix welland remove.

    (D)Pastry: 1/2 cup boiling water, mix with wheat flourthen add 3cups of glutinous rice flour, sugar and 1cup of water and 1/2 cupof oil.

    Place fillings in pastry, dip with sesame seed.Heat oil fordeepfrying. Deep fry dumplings overmedium heat until they rise tothe surface, and aregolden brown.

    In 1982 John started as a Dim Sim chef inSingapore and continuedhis career after hisarrival in Australia.

    He has spent over 20 years working in the industry

    in many leading restaurants which are well known

    in Sydneys Chinatown area. John has been working

    for the Kam f*ck Restaurant Group for 5 years;

    currently he is the Head Chef for the Yum Cha

    kitchen at the Bondi Junction Kam f*ck restaurant,

    which was named Best Chinese Restaurant at the

    2008 Sydney Metro R&C Awards.

    DARREN HOCHI RESTAURANT

    METHOD

    Marinate (A) for 3 hours.

    Preheat oven, roast at 200C for 40 minutes.

    Filling: Cook and cut the roast kangaroo meat intosmall thinslices.

    Mix (B) together.

    Place fillings in centre of a dough circle. Wrap the doughtoenclose the filling. Shape the dough circle by pleatingandpinching the edges to form the bun. Steam buns for 10minutes.

    Darren has been in the kitchen since he was seven years old.Hisfamily is well entrenched in the food world, with hisgrandfather,father, uncle and brother all being chefs. His uncle

    is part owner of the famous BBQ King and Golden Century

    Restaurants in Sydneys Chinatown.

    Darren went to the Hunter Region in 1997 when he took the

    position as Executive Chef of Bay Views Restaurant inWarners

    Bay. He went on to become Executive Chef at SeasonsRestaurant

    at Hunter Valley Gardens Lodge, and Chef de Cuisine atTerroir

    Restaurant at Hungerford Hill. He won numerous awards and

    became a noted champion of local produce.

    Darren takes a keen interest in developing talent within chefsin

    the restaurant sector. His chefs have won many competitionsinregional, state and international events. In his spare time hehas

    been a culinary teacher with Commercial Cookery andAustralian

    Regional Cuisine.

    Now he has embarked on his newest Sydney venture called Chi.

    INGREDIENTS

    MARINADE: (A)

    500g kangaroo meat

    2 tbsp Hoi Sin sauce

    2 tbsp ground garlic paste

    1/3 tsp ground black pepper

    1 fresh shallot

    2tbsp dried shallot

    2tbsp oyster sauce

    1/4tsp dried mandarin peel powder3tbsp sugar

    1/4tbsp salt

    1/4tbsp chicken powder

    PASTRY: (B)

    3cup wheat flour

    3/4 cup water

    1/4 cup sugar

    1 tbsp baking powder

    1/4tsp lye water

    2tbsp oil

    KANGAROOCHAR SUI BAO

    23

    Serves

    12

    Serves

    12

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    John-Paul is a pioneering chef of Australiancuisine using nativeingredients, with over 80original recipes, 16 of them usingkangaroo. Many

    of his recipes and ingredients are currently used in

    manufacturing with many 5 star establishments here

    and overseas eg. Seared Kangaroo Fillet with a

    Pepperberry jus and Candied Yams, and his famed

    Rolled Wattleseed Pavlova.

    After continuing his apprenticeship in various He has

    won numerous awards for culinary excellence over

    the last three decades, and has achieved certification

    as Gourmet Supertaster through P.R.O.P.

    He is the author of Tukka, Real Australian Food,and recipient ofthe prestigious International

    Association of Culinary Professionals Julia Child

    Award, the first Australian to receive this award (in

    1998), for this books design and content. The book is

    currently listed in the top three for Best of the Best

    for the last twelve years, in the category Best history

    culinary book, and is awaiting final results at the

    Frankfurt Book Fair in mid-October.

    Jean-Paul is currently engaged as a culinary

    consultant, in product conceptualisation, and as a

    food writer. He is regularly used as a spokesperson

    for kangaroo industry.

    JEAN-PAUL BRUNETEAU RAYMOND KERSHDEEP BLUE BISTRO EDNAS AT YOURTABLE

    24 25

    Back in 1981, Sydneys restaurant scene welcomed brother andsister entrepreneurs,Raymond and Jennice Kersh. They opened EdnasTable which was to become one ofSydneys best known nosheries. Theorigin of the restaurants name was in deference to their

    mother Edna, a humble housewife from Pyrmont whose lovingexample of strength and

    perseverance is alive and well in both Raymond and Jennicetoday.

    Recipes overleaf >>

    BRAISED

    KANGAROO

    SHANK

    Kangaroo shanks are absolutely deliciouson their own and arealso perfect forthe METHOD of raviolis or other dishesrequiring ameat filling

    INGREDIENTSSeveral shanks cut short

    A good amountof flavoursome stock

    Light red wine merlot or pinot

    Root vegetables, celery andonions to roast the shanks on

    Seasoning- salt & pepper,fresh or dried marjoram

    Olive oil

    Heavy bottom roasting panto cook with

    METHOD

    Sear shanks

    Place on roughly cut vegetables preferable height of veges 4cms

    Splash generous amount of olive oil

    Season well with salt, pepperand herbs

    Roast 10 hours on 120C

    Rest hour before lifting off thevegetables

    Reduce the remaining stockto a glace. Adjust and serve

    The restaurant was acclaimed by local

    and international food buffs, and

    enjoyed 3 venues before closing in

    2005. Raymond and Jennice played

    host to many international and

    Australian celebrities, and many

    contentious and critical national

    decisions are said to have been

    thrashed out over a meal at Ednas

    Table. Politicians of all persuasions

    and key players from the big end of

    town were frequent diners and always

    enjoyed the unique Ednas experience.

    The Kersh duo are best known for

    their pioneering and adventurous

    foray into serving up their version of

    modern Australian cuisine. Having

    experienced many years with their

    brother John on his Balgo Station

    property, both Raymond and Jennice

    enjoyed an appreciation of native flora

    and fauna. More so, they developed an

    understanding of how to blend these

    unique flavours into the wondrous

    cooking creations that Raymond came

    up with in his kitchen. Many scoffed at

    such extraordinary culinary measures

    claiming it was a fad. It has, in fact,

    become a trend on both the local and

    international culinary stage. We now

    a have a greater appreciation of ourown local indigenousproduce. Such

    appreciation can be attributed to the

    tenacity of Jennice and Raymond Kersh.

    Jennice and Raymond can boast

    many industry awards for excellence

    and creativity. They entertained the

    worlds press corps throughout the

    2000 Sydney Olympics and have

    recently returned from Dubai where

    they showcased their skills and the

    magnificence of Australian native

    cuisine. They continue to thrill

    appreciative foodies through their

    catering business Sydney based called,

    Ednas At Your Table.

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    EDNAS AT YOUR TABLE

    RAYMOND KERSH

    ENOKIMUSHROOMS

    WRAPPED IN LOINOF KANGAROO INPANDANUS LEAF

    SAUCE

    KANGAROOTARTLET WITH

    WATTLESEED ANDMACADAMIADUKKAH

    KANGAROO WITH CORNAND NORI BONS BONS

    INGREDIENTS

    500g kangaroo loin

    100g butter (softened)

    300g Enoki mushrooms

    1 leek (blanched and cut into thin strips)

    Vegetable oil for brushing

    METHOD

    Cut kangaroo loin into 8cm slices. Use meat cleaverto flattenmeat strips. Spread softened butter overmeat. Season with salt andpepper to taste. Bundle8 mushrooms and roll into small parcel. Wrapandtie with blanched leek leaf. Brush with vegetable oiland grill.Turn parcels till brown all over then servewith Pandanus sauce.

    INGREDIENTS PANDANUS SAUCE

    1 cup oyster sauce

    2 cups rice vinegar

    1 cup chopped root ginger

    1 medium brown onion

    200g palm sugar

    3 pandanus leaves

    1.5 litres water

    Corn flour

    METHOD

    Combine all ingredients in one saucepan. Bringto boil and reduceby a third. Strain into anothersaucepan and thicken with cornflour.

    INGREDIENTS

    500g kangaroo strip loin mince

    2 eggs

    cup cream

    cup chopped dill

    salt and pepper

    12 blind baked pastry cases

    2 leeks sauted in garlic and ginger oil(separatefor pastrycases)

    cup flour

    1 egg white

    METHOD

    Using a food processor, combine first fiveingredients and mixtill smooth.

    Place pastry cases on tray and scoop teaspoon ofsauted leek andtop with meat mixture.

    Mix flour and egg white. Use this mixture to brushkangaroo mixto enable the Dukkah to affix itself.

    INGREDIENTS PANDANUS SAUCE50g chopped macadamia nuts

    25g shredded coconut

    25g cumin seeds

    25g bread crumbs

    25g wattleseeds

    25g coriander seeds

    15g fennel seeds

    METHOD

    Combine on baking paper lined tray and roast in a180C oven for5-8 min (until fragrant) then let cool.After ingredients have beenroasted, combine in afood processor until coarsely ground.

    Bake tartlets in a 180C oven for 10 minutes.

    INGREDIENTS

    1kg kangaroo strip loin

    2 tablespoons fish sauce

    4 tablespoons curry paste

    2 whole eggs

    2 medium zucchinis (grated)

    1 bunch shallots (green onions) (chopped)

    1 bunch mint (chopped)

    2 corn cobs

    1 pkt seaweed sheets

    1 pkt won ton pastry sheets

    Egg wash

    METHOD

    Using a food processor, combine kangaroo, fish sauce,curry pasteand eggs. Place in a bowl and fold in choppedshallots, gratedzucchinis and corn granules off cob and mix.

    Cut seaweed into 6 even portions then egg wash 1 end and2 sides.Cut won ton sheet into triangular halves and placeon either side ofthe seaweed strip pointy side out. Heapdessert spoon of meat mix ondry end of seaweed strip androll into a parcel. Remember to presseach side of the parcelin to hold the mixture firm.

    INGREDIENTS CURRY PASTE

    10 dried chillies

    2 tablespoons coriander

    2 teaspoons cumin seeds

    2 teaspoons white peppercorns

    2 sticks chopped lemongrass

    1 tablespoon chopped galangah

    1 tablespoon lime zest and juice

    1 teaspoon of maIze

    2 teaspoons cooking salt

    2 teaspoons shrimp paste

    Plain flour

    INGREDIENTS BATTER

    1 cup cornflour

    1cup plain flour

    1 cup self-raising flour

    750mls beer

    METHOD

    Soak chillis in hot water for 30 minutes. Remove fromwater andfinely chop. Grind chillis with remainingingredients to a smoothpaste.

    Mix flours in a large bowl and whisk in beer.

    Roll in plain flour and dip in batter then lightly deepfry tillgolden brown.

    Serves

    4Entree

    size

    Serves

    12Entree

    size

    Serves

    40Fingerfood

    (25g ea)

    MINATUREKANGAROOFILLET MIGNON

    WRAPPED INPROSCUITTO

    INGREDIENTS

    1 tablespoon native pepper leaf (ground)

    1 tablespoon salt

    1 kg kangaroo loin

    400g sliced proscuitto

    Oil for grilling

    METHOD

    Combine pepperleaf and salt then set aside.

    Cut kangaroo into 3cm pieces and cutproscuitto in half. Seasonkangaroo withpepperleaf and salt. Wrap proscuitto aroundkangaroo.Seal with toothpick and lightlybrush with oil. Grill till mediumand serve asfinger food.

    Serves40

    Fingerfood

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    TONY BILSONBILSONS RESTAURANT

    MEDALLION OF KANGAROOWITH ECHALOTES

    INGREDIENTS

    Kangaroo fillet(adjust quantity according to need)

    METHOD

    Cut the kangaroo fillet into 60g pieces and tapinto medallionshapes with a meat hammer.

    Season with salt, pepper and a little thyme.

    INGREDIENTS THE SAUCE 20Ladjust quantity according to need

    200 g butter

    2 kg golden echalotes, chopped

    100 g black peppercorns

    bunch thyme

    1 bay leaf

    1 bunch tarragon

    1 bouquet garni

    5 star anise

    1 head garlic

    200 g fresh ginger, sliced

    Zest of 2 oranges

    4 kg mushrooms, sliced

    3 juniper berries

    1 kg tomatoes, chopped

    15 litres red wine

    500 ml Port

    300 ml balsamic vinegar

    10 litres brown kangaroo stock (use 1.5kg ofvegetables maximumfor this stock so as toavoid sweetness)

    5 litres veal glaze

    METHOD

    In the butter, gently soften the echalotes,mushrooms and all theherbs and spices. Addthe tomatoes and simmer gently for 5minutes.Add the wine, Port and vinegar and reduce byone third. Addthe kangaroo stock, reduce byone third, then add the veal glaze andsimmergently for 15 minutes. Strain and rest.

    INGREDIENTS POTATO PUREE

    10 kg cooked potato (peeled)

    2 kg cooked celeriac

    2 litres cream

    1 kg butter

    METHOD

    Puree the vegetables and pass through a fine mouli.Mix in thecream and butter and season to taste.

    INGREDIENTS MUSHROOM GARNISH

    1 kg butter

    5 kg slippery jacks (or substitute), cleaned and diced

    6 cloves garlic, crushed

    1 tbsp thyme

    Salt and pepper

    2 cups julienne of flat leafed parsley

    METHOD

    Saut the mushrooms and garlic in the butter, addthe thyme, salt,pepper and parsley

    TO SERVE

    Grill the kangaroo medallions medium rare, place ona bed of themushrooms, garnish with a quenelle ofpotato pure and a spoon of thesauce. Serve.

    Regarded as the Godfather of AustralianCuisine Tony Bilsonhasdedicated his lifeto the pursuit of cuisine excellence .In 2006he

    was inducted into the Restaurant & Catering

    Hall of Fame and the Sydney Morning Herald

    Good Food Guide Awards honoured him with

    a special award for his contribution to the

    industry.

    Tonys restaurants have been milestones in the

    advance of Australian gastronomy thoughout

    his ever expanding career Included are Tonys

    Bon Gout, Berowra Waters Inn, Kinselas,

    Bilsons at Circular Quay, Fine Bouche,

    Treasury at Sydneys Inter-Continental Hotel,Ampersand, Canard,and the present Bilsons

    Restaurant at the Radisson Plaza Hotel and

    the Number One Wine Bar at ! Alfred Street,

    Circular Quay. ( The latter a modern take

    on Kinselas - fine bistro menus, blackboard

    dailies, stunning wine by glass and bottle, and

    home to cabaret, writers and poets

    late evening)

    Tony opened Bilsons Restaurant in 2003. An

    oasis of calm with superb service and again

    an extraordinary wine list, Bilsons has held

    successive Hats in the Sydney Good Food

    Guide - three marques since 2007. The

    restaurant is described by reviewer Simon

    Thomsen as a rare treat that should be

    loved, adored and honoured by every serious

    Sydney diner. A new contract with Australian

    Opera introduces regular musical nights with

    individual supranos and tenors, matching

    menus and guest Australian wines to

    each program.

    In early 2010 Tony instigated the first CUISINE

    NOW program - a fortnight of stunningcontemporary cuisine,involving international

    and Australian chefs across masterclasses,

    celebratory lunches, a gala dinner with some

    of Australias finest opera and cabaret stars

    at the wow new venue Doltone House, and

    week -long fine dining menus with visiting

    maestroes at leading hotel restauraunts

    Altitude at Shangri-La, Sydney and Bilsons,

    Radisson Plaza Sydney. CUISINE NOW is

    now a firm fixture on Sydneys event calendar

    January of each year.

    In September 2008 Tony opened the Number

    One Wine Bar at Circular Quay and i s a unique

    venue that adds a new dimension to Tonys

    culinary portfolio.

    Serves

    40Fingerfood

    (60g ea)

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    MARIA BENARDISGREEKALICIOUS

    This dish combines kangaroo a truly Australian cut of meat withone of themost Ancient Greek forms of Greek pasta; Trahana. Trahanais also calledXinochondros. It is considered a primitive type ofnoodle and it is a dry granular

    grain product made with either wheat, semolina or bulgur and ismixed with either

    milk, yoghurt or buttermilk. There is a sweet and a sourversion.

    The word trahana can be traced to the ancient Greek wordstrakton or trakta, which

    it is believed are derived from tragos the word for the speltgrain. Trahana was

    extremely popular with shepherds who needed food that was quickto prepare and

    easy to carry. Trahana could be boiled with plain water toproduce a nourishing

    meal whilst they were away from home.culinary portfolio.

    Kangaroo with Trahanaand honey caramalised onions

    INGREDIENTS

    For Kangaroo

    600 grams of Kangaroo tenderloinfillet, cut into thin slices

    1 tablespoon extra virgin olive oil

    Salt and pepper, to taste

    For Trahana

    cup sweet Trahana

    cup sour Trahana

    2 cups chicken stock

    1 heaped tablespoon plainGreek style yoghurt

    cup grated, kefalotirior kefalograviera cheese

    For caramelised onions

    2 red onions, finely chopped

    1 heaped teaspoon thyme infused honey

    1 tablespoon extra virgin olive oil

    Salt and pepper, to taste

    Garnish

    1-2 tablespoons choppedcontinental parsley

    METHOD

    In a saucepan bring the chicken stock to a low simmer. AddtheTrahana and stir continuously until it thickens and the liquidis

    absorbed. This will take approximately 15-20 minutes.Remove theTrahana mixture from heat and add the yoghurt andgrated cheese andmix through well. Cover with the saucepanand set aside.

    In a grilling pan place the olive oil and heat this up. Seasonthekangaroo with salt and pepper on both sides. When thegrillingpan has heated up add the kangaroo and cook on each sideforabout 4 minutes. Remove from heat and place them in aplate.Cover them with tin foil and let them rest for 5 minutes.

    In the interim in a frying pan add the olive oil and heatthisup. Add the onions and season with salt and pepper. Turntheonions and cook for about 1 minute. Add the honey and mixthisthrough. Cook the onions until they are golden brownandcaramalised. Set these aside.

    To plate up, place some Trahana in the middle of the plate.Thenplace the kanagaroo fillets on top followed by thecaramalisedonions. Sprinkle some chopped parsley and serveimmediately.

    Serves

    3

    VIC CHERIKOFF

    Vic Cherikoff is regarded as a pioneer of the nativeAustralianfood industry and has 25 years of experience incommercialising wildfood species and taking them from the

    wild as bush tucker or bush foods to developing them into

    sophisticated, versatile, authentic Australian foods,beverages

    and functional ingredients including; spices, herbs, fruits,

    seeds, nuts, sauces, splashes, seasonings, syrups, infusedoils,

    extracts and concentrates. Used in authentic Australianrecipes

    these unique flavours are defining Australian food and help

    chefs and home cooks to create what has become authentic

    Australian cuisine.

    Egg, Bacon and Kangaroo Roll

    INGREDIENTS

    30g low fat sour cream

    teaspoon Yakajirri*

    butter

    macadamia nut oil*

    a generous sprinkle of Alpine pepper*

    4 slices of Kangaroo prosciutto**

    1 large, ripe tomato

    30g Bush tomato chutney*

    2 leaves of fresh aniseed myrtle or a pinchof Forest anise orMintbush marinade*

    2 eggs

    12cm slice of Turkish bread,cut through the centre and lightlytoasted

    METHOD

    Mix the sour cream with the Yakajirri and leave for 10 minutesfor the flavours to infuse.

    Melt about 10g butter and add a generous dash of macadamia nutoil in a microwave or small pan. Add the

    Alpine pepper, stir and leave to cool for the flavours toinfuse. Alternatively, Use some Vic Cherikoff Down UnderHighCountry Zinger Splash*. This has all the flavours already infusedalong with a hint of chilli and wasabi.

    In a dash of macadamia nut oil and a little butter, pan-fry twoslices of the kangaroo prosciutto until just crisp.Slice the otherpieces of prosciutto into 5mm strips (kangaroo makes for adeliciously rich but somewhatchewy prosciutto so the mix of somecrisp and some not provides Maillard products for umani flavoursand therich softness of the cured kangaroo).

    Halve the tomato and scoop out the seeds and juice and discard.Dice the tomato flesh and combine with anequal volume of Bushtomato chutney (around 30g). Add in either the Forest anise (orfresh aniseed myrtleleaves if you can get the young tips) orMintbush marinade.

    Fry the eggs in a fry pan with a little macadamia nut oil andbutter. Turn once over easy. Remove from heat.

    ASSEMBLING THE EGG AND BACON ROLL

    Brush the Alpine pepper butter and oil over inside of the 2toasted Turkish bread pieces. On one slice, placethe sliced, softkangaroo bacon. Spread the prepared Bush tomato chutney mixtureover the kangaroo. Addthe fried eggs. Top with the 2 crispy slicesof kangaroo bacon and the Yakajirri sour cream. Finish withtheremaining bread slice.

    Note: The eggs can be lightly salted for the taste impaired.

    Serves

    2

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    Recipes overleaf

    SmokedKangaroowith Fig andCorianderChutney

    INGREDIENTS1kg Wood for smoking

    (can be bought at BBQs Galore)1ltr Wine, red

    2.2kg Kangaroo, fillets

    400g Salt, course

    400g Sugar, brown

    500g Figs, diced

    1 Lime, juice

    150g White Sugar

    100ml Vinegar, white wine

    1 Onion, red, diced

    5g Corriander, powder

    4 Star Anise, whole

    Corriander, fresh

    METHOD

    1. Chop the wood up into small piecesand soak in the red winefor 2 hours,remove and allow draining, discardingthe wine.

    2. Place the kangaroo fillets into a largebowl and add the saltand sugar,combine thoroughly untill the meat iscoated well, allowto sit and cure for

    2 3 hours, remove from the bowl andscrape off any excess sugarand saltmix ready for smoking.

    3. Place the wood chips into your smokerand bring up to thecorrect heat sothat the wood chips start to smoke,add your Kangaroofillets and cover,smoke for 1 2 hours for cold smokingand hour forhot smoking.

    4. Place the remaining ingredientsexcept the fresh corrianderinto a largepot and bring to the boil, allow tosimmer for 1/2 houruntill thickened,remove from heat and allow to cool

    5. Place smoked kangaroo fillets withthe fig chutney and garnishwith freshcoriander

    MARKBAYLISS

    Not wanting to do anything else but become a chef,Mark startedout straight from school and straight intothe kitchens. With over20 years as a chef Mark has gainedconsiderable experience workingin the hospitality industry

    along side some great chefs, one being Peter Gilmore

    who now leads the team at the multi award winning Quay

    restaurant in Sydney. As well as working overseas, Mark

    has worked in a wide variety of establishments including

    boutique brasseries, caterers and fine dining restaurants.

    One of Marks greatest achievements to date was being the

    Head Chef of Milsons Restaurant, when they were awarded

    a Chefs Hat in the Sydney Morning Herald Good Food

    Guide. He also is an assessor at Le Cordon Blue Australia

    assessing industry apprentices.

    15 years ago he embarked on a busy career as Executive

    Chef with Unilever Foodsolutions both in Australia and

    New Zealand.

    Serves

    10

    DANIEL RIDGEWAYTHE LITTLE TRUFFLE

    Award-Winning chef DanielRidgeway began as anapprentice at RoyalPines Resort,

    Gold Coast then onto Melbourne.

    With an urge to create a more edgy,

    simple and stunning food he then

    moved to London for a two year

    stage at Rosette a 2 Michelin star

    establishment which made him a

    worldly and experienced chef.

    Then a change of scenery beckoned

    Daniel and he moved to Vancouver

    for two more years picking up styles

    elegance with his food. Beforereturning to the Gold Coast,he

    then went on to become one of the

    coasts youngest Executive Chefs

    at the Sofitel at the age of 25. The

    whole time Daniel has enjoyed

    cooking with Kangaroo meat. So

    we organised a lively Kangaroo chef

    get-together held at The Sofitel. We

    enlisted the help of guest chefs from

    other high profile restaurants on

    the Gold Coast to have a laugh and

    bounce off ideas about kangaroo

    meat. Our chosen group provided

    different styles of feedback on

    Daniels flavours, cooking style and

    presentation for the discussion

    Now at 29 years of age, and close

    by on the Gold Coast, at Mermaid

    Beach, Daniel has just embarked on

    his own restaurant venture called

    Little Truffle, if you go there call

    past and try some Kangaroo!

    >>

    UNILEVER FOOD SOLUTIONS

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    THE LITTLE TRUFFLE

    DANIEL RIDGEWAY

    SPHERE OF PEA AND KANGAROO

    KANGAROO TERRINE

    INGREDIENTS KANGAROO PROSCIUTTO

    2kg kangaroo rump

    5 garlic cloves, minced

    3 bay leaves, chopped

    1kg rock salt

    50g black pepper corns

    METHOD

    1. Wash and dry kangaroo rump withpaper towels.

    2. Mix garlic, 1/2 cup salt, pepper,bay leaves. Spread a thicklayer

    of the mixture over kangaroorump on all exposedsurfaces.Refrigerate the salted kangarooon non-porous surfaces for24hours.

    3. Rub off remaining salt. Lightlysmoke the kangaroo using agoodquality oak. Liquid smoke isreadily available but not ideal.5mlwill be sufficient rubbed over thekangaroo.

    4. Lay kangaroo in a pan, cover andpress with a very heavyweight infridge for 14 days

    5. Vacuum seal and leave in fridgeready for use.

    INGREDIENTS

    500g Kangaroo loin

    2 Carrots, 0.5 cm sliced and blanched

    300g feta cheese

    200g French beans

    200ml Tomato juice

    2 leaves Gelatin

    2 each roasted red capsicum

    METHOD

    1. Cut loin into 1cm thick pieces, seasonand sear in a hot pan,leaving the meatmed rare in the middle. Set aside.

    2. line the terrine mould with the sliced carrot

    3. Heat the tomato juice and melt in gelatin, linethe mould withred capsicum followed by jelly.

    4. Line the seared kangaroo next , followed bytrimmed greenbeans and finish with feta cheese,fill with jelly and seal terrinewith carrot.

    5. Press terrine with the weight of a chopping boardand chillfor 2 hours.

    6. Slice and serve.

    INGREDIENTS PEA AND KANGAROO SOUP

    300g Fresh peas

    50g Shallots

    50g Kangaroo prosciutto

    25g Butter

    500ml Vegetable stock

    Salt to taste

    METHOD

    1. Slice shallots and saut in a pan with butter, add someshavedand sliced kangaroo prosciutto and saut for 3 to 4minutes.

    2. Add peas and vegetable stock and simmer till peas aretender

    but still green.

    3. Blitz in a blender, pass through a fine sieve and season totaste.

    FOR THE SPHERES

    From the El Bulli Textures range (available at specialty foodstores)

    5g Algin

    12g caltic

    METHOD

    Blend 5g Algin with 1lt of water.Set aside for 24 hours.

    Whisk in 12g Caltic to 250 ml of the soup.

    Warm soup to serving temp and pour 20 ml into the Algin bathandleave for 30 seconds. Remove from bath and place on a spoon.

    Garnish with a fine slice of black truffle and serveimmediately.

    Serves

    20

    Serves

    10Loaf

    1.35kg

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    INGREDIENTS PASTA DOUGH

    500g strong flour

    200ml egg yolks

    50ml egg whites

    50ml olive oil

    5g salt

    METHOD1. Place flour in mixer and add eggs

    whilst mixing on speed 2 with adough hook.

    2. add olive oil and salt, mix untildough comes together.

    3. work gluten in dough on the doughbreak until smooth andvac-packpasta until required.

    INGREDIENTS FILLING

    500g chicken breast

    250g braised kangaroo tail

    500g double cream

    2 egg whites

    Sea salt

    METHOD

    1. Cut chicken breast into small pieces to make it easy ontherobot coupe.

    2. Place chicken into the coupe bowl with egg whites andpuretill smooth.

    3. Pass chicken farce through a drum sieve and place into abowlover ice.

    4. Fold braised tail through mousse.

    5. Slowly add the double cream with a spatula and seasontotaste.

    *Roll out pasta dough nice and thin, place kangaroofillingbetween 2 sheets of pasta and press out with a crinklecutter.

    Cook in boiling water for 5 minutes and serve.

    Kangaroo RAVIOLI

    Serves

    12

    THE LITTLE TRUFFLE

    DANIEL RIDGEWAY

    FLOWER KANGAROO

    INGREDIENTS

    250g cream

    250g kangaroo loin

    250 kangaroo leg braised2 egg whites

    Sea salt

    12 zucchini flower blossoms

    100g fresh giroles

    METHOD

    1. Cut loin into small pieces to make it easy on the robotcoupe.

    2. Place kangaroo loin into the coupe bowl with egg whitesandpure till smooth.

    3. Fold through cream and braised leg.

    4. Adjust seasoning and place in piping bag. Fill zucchiniflower,steam for 5 mins and serve with sauted giroles.

    Serves

    12

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    THE LITTLE TRUFFLE

    DANIEL RIDGEWAY

    12 HOUR KANGAROO LOINServes

    12 METHOD

    With a sharp knife Remove all sinew from kangaroo, rollintouniform cylinders using cling film.Place into vacuum sealable bagand vacuum sealso that it is air tight.

    Place in a water bath of 60C for 12 hours.

    Remove from vacuum bags and cling film. pad dry withcloth.

    Caramelise in a pan with some oil and butter. Brush onsomemustard and roll in crushed pistachios. Beforeserving, place in180C oven for 2-3 minutes and slice into2cm thick.

    Shank

    Chop onion, carrot, celery and leek roughly and place in alargesaucepan with bay leaf and thyme

    Heat oil in a heavy based pan, place in the kangarooshanks andsear all sides.

    Place the shanks into saucepan of vegetables and coverred wineand chicken stock. Place a lid on the pan andplace in a low oven(120c) f or 4 hours.

    Remove shanks from the stock and set aside to cool a little.

    Pass the stock through a fine sieve and reduce on a lowflame by. Set aside.

    Break apart the shank meat and with a knife slice itsmaller.Combine some of the shank sauce as it can get a littledry.

    Fondant potatoes

    Cut potatoes with a 3cm round metal cutter then slice into3cmcylinders.

    Place potatoes and duck fat in a shallow pan with a lid andcookin a 130c oven cook 20 mins till tender.

    Remove potatoes from the duck fat and caramelise oneside in amedium/hot pan or flat top grill till golden.

    Caramelised tomatoes

    Blanch, peel and de seed tomatoes.

    Cut with 2cm round metal cutters, cover with derma sugarandcaramelise under salamander.

    To serve

    Saut spinach and layer it in a round moulds with shank mixandtop with caramelised tomato, 2 per plate. Arrange 3pieces ofcrusted loin and two fondants on plate and spoonon some sauce.serve

    INGREDIENTS

    1.5kg Kangaroo loin

    50g Dijon mustard

    100g Pistachios crushed

    2kg Kangaroo shank

    150g Onion

    150 g Carrot

    150g Celery

    150g Leek

    4 Bay leaves

    25g Thyme

    500ml red wine

    2lt Chicken stock

    4 Roma Tomatoes

    20g Derma sugar

    150g Baby spinach

    500ml Duck fat

    750g Desiree Potato

    Pistachio crusted12 hour kangaroo loin, pommes

    fondant, braised kangaroo shank,caramelised tomato.

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    THE LITTLE TRUFFLE

    DANIEL RIDGEWAY

    KANGAROO ASSIETTE

    INGREDIENTS

    2 Kangaroo fillets

    10 slices prosciutto

    METHOD

    Wrap loin in prosciutto, sous vide for 30 mins at 60degrees, cutinto 60g minions panfry and baste infoaming butter till med rare.Serve with carrot pureeand herb gnocchi, deglaze the pan to make asauce.

    INGREDIENTS CARROT PURE250g large carrots

    20g butter

    10g sugar

    5g sea salt

    300ml water

    250ml double cream

    METHOD

    1. Peel carrots and cut into 2cm thick rounds.

    2. Place in a med size pot with butter, water, sugar,salt andwater. Place a cartouche over the top,bring to the boil and simmerfor 40 minutes.

    3. Strain off cooking liquid and placecooked carrots in afoodprocessor with the cream.Pure till smoothand pass throughachinos.

    INGREDIENTS HERB GNOCCHI

    500g Desiree potatoes

    3 egg yolks

    150g flour

    Sea salt

    bunch sage

    METHOD

    1. Bake potatoes and press through a drumsieve and cool downcompletely.

    2. Add the egg yolks, chopped herbs, flourand season totaste.

    3. Knead dough till smooth and roll out intolong cylinders.

    4. Cut into 3 cm lengths and mark with a fork.

    5. Blanch in boiling water and store in oliveoil untilrequired.

    INGREDIENTS KANGAROO SAUSAGE

    500g chicken breast

    250g braised kangaroo tail

    500g double cream

    2 egg whites

    Sea salt

    METHOD

    1. Cut chicken breast into small pieces to make it easy on therobot coupe.2. Place chicken into the coupe bowl with egg whitesand pure till smooth.

    3. Pass chicken farce through a drum sieve and place into a bowlover ice.

    4. Fold braised tail through mousse.

    5. Slowly add the double cream with a spatula and season totaste.

    6. Pipe filling into sausage skin or wrap in crpinette. Sousvide for 30 mins and sear in pan till golden brownon all sides,slice and serve.

    Serves

    12

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    LINDY MILAN & IAN HEMPHILL

    ASIANSTYLEKANGAROO FILLETS

    INGREDIENTS

    4 150 g kangaroo loin fillets

    1 teaspoon peanut oil,

    plus 1 tablespoon extra

    2 teaspoons very finely sliced ginger

    red capsicum (pepper), cut into

    thin strips

    12 snowpeas (mangetout), cut

    diagonally into thin strips

    4 green onions, cut diagonally into

    thin strips

    Marinade

    1 teaspoon coriander seeds teaspoon chilli flakes

    1 teaspoon sweet paprika

    teaspoon ground white pepper

    8 teaspoon ground star anise

    2 cloves garlic, crushed

    1 teaspoon grated ginger

    1 teaspoon lemon juice

    1 teaspoon soy sauce

    Seasoned rice

    1 cups (300 g) jasmine

    or long-grain rice

    2 whole star anise

    2 teaspoons soy sauce

    METHOD

    1 To make the marinade, dry-roast the coriander seeds andchilliflakes until aromatic, then grind roughly in a pestleand mortar.Mix with the remaining marinade ingredients.Add the kangaroofillets and turn to coat, then set asidefor 30 minutes tosteep.

    2 Meanwhile, place the rice ingredients and 1 cups waterin amedium saucepan over high heat and bring to theboil. Immediatelyreduce the heat to very low, then coverand cook for 15 minutesuntil tender.

    3 Heat the peanut oil in a frying pan over high heat andcook thekangaroo for 1 minute, turning to seal all sides.Reduce the heat tomedium. Cover and cook for a further4 minutes, then remove from theheat and allow to rest.

    4 Heat the extra oil in a wok over high heat, add thevegetablesand stir-fry until just tender. Remove from theheat.

    5 Cut the kangaroo fillets diagonally into thin slices.Dividethe rice among four warmed plates, arrange the meatslices onthe rice, then tumble the vegetables over thetop. Serveimmediately.

    Serves

    4

    As kangaroo becomes more readily available,we are discoveringmany great ways to cookit. Weve learned, for instance, thatkangaroo is

    an excellent recipient of Asian flavours, as this

    recipe amply demonstrates.

    Kangaroo has robust flavours of its own, here

    overlaid with fragrance, so its best to drink a big,

    rich wine such as a zinfandel, grenache or durif.

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    SEARED KANGAROO LOIN, SHAWARMA SPICEWITH PICKLED BEETROOT,CHICKPEA PUREE,ROASTED KIPFLERS AND ROSEMARY SALT.

    Trim kangaroo loin, removing sinew, then quickly sear in a hotpan.Allow to rest in a warm place then roll in Samis KitchenShawarmaSpice Mix. Roll tightly in cling wrap and place in fridgeto firm up.

    INGREDIENTS PICKLED BEETROOT

    2b small beetroots4 cloves garlic

    Sprig thyme

    4 star anise

    1 cinnamon quill

    50g brown sugar

    200ml red wine vinegar

    600ml water

    A good pinch of salt

    METHOD

    Place all ingredients in a pan;gently simmer till beetrootisjust cooked. Remove fromheat and allow to cool downin theliquid.

    INGREDIENTS CHICK PEA PUREE

    200g dried chick peas(cooked in boiling, saltedwater till verysoft)

    4 cloves garlic

    8 eschallots

    2 tbsp tahini

    Olive oil.

    METHOD

    Gently cook garlic andeschallots in a little oil tillsoft. Blendtogether withcooked chick peas andtahini, add a little moreoliveoil to get the correctconsistency. Pass througha sieve.

    METHOD

    Roast Kipflers.

    Par boil 4 kipflers with some rosemary andgarlic, allow coolthen peel them. Cut inhalf length ways and roast, cut side downinduck fat at 220 degrees.

    Rosemary salt:

    In a mortar and pestle grind together 1 tspthyme leaves and 2tbsp rosemary with 50gof Murray River pink salt.

    To serve un-wrap kangaroo and quicklysear in a hot, but not tohot pan, to toastthe spice. Place in the oven at 200 degreesfor twominutes and allow to rest in a warmplace. Slice and serve, garnishwith someBaby red chard.

    IAN OAKES & ALASDAIR NICHOLSONGRAND NATIONAL RESTAURANT

    Just off Oxford Street in Paddingtonyoull find the GrandeNational and pubchef extraordinaire Ian Oakes and Alasdair

    Nicholson, who have regularly have roo on

    their blackboard menu.

    Diners can relax and enjoy the French feel

    bistro that is casual and fresh. In 2006, The

    Grand National Restaurant was presented

    with Australias most prestigious award - a

    chefs hat, representing the successful

    implementation of the companys philosophy.

    A philosophy that is at the heart of thebusiness and continuesto pay dividends - the

    prestigious chefs hat was retained by the

    business in 2007, 2008 and 2009. Look out for

    a new fit-out coming soon.

    Samis Kitchen Spice Mixes

    Serves

    2

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    CONSOMME WITH KANGAROORAVIOLI AND TOMATO PICKLE

    INGREDIENTS

    Tomato Pickle

    Ravioli Dough

    100 ml Eggwash (beaten whole egg & pinch of salt)

    Kangaroo filling

    1 x bunch chives

    METHOD1. roll out the ravioli dough and cut circular shapes

    about 8cm in diameter2. egg wash the circles and place a dessertspoon

    of the kangaroo mixture in the centre.

    3. gently cover the meat base circle with anotherpiece and sealwhile pushing out the air.

    4. To cook the ravioli; place the pasta into boilingsalted waterand gently simmer for 6 to 8 minutes(or until cooked).

    5. In a large soup bowl put a dob of the tomatopikle, place twoto three pieces of cooked ravioli.

    6. gently pour over the consomm and garnish withsome choppedchives

    INGREDIENTS TOMATO PICKLE

    1 KG Ripe tomato flesh (skinned & seeded)

    60 gram Sugar

    100 ML White wine vinegar

    100 ML Red wine vinegar

    1 pieces of Star Anise

    1 stick of Cinnamon

    1 teaspoon Cumin powder

    a small chili crushed

    1 cloves of Garlic

    100 ML Honey

    METHOD1. Cook all ingredients together slowly until dry.

    Chill and pack to store.

    INGREDIENTS RAVIOLI DOUGH

    12 Egg Yolk

    6 Whole egg

    1 KG Strong Flour

    100 ML Olive Oil

    Salt & Pepper

    METHOD

    1. A little saffron Water to form dough.

    2. Knead well until smooth.

    3. Rest before rolling out.

    INGREDIENTS CHICKEN CONSOMM(5 LITRE)

    1kg x Chicken mince

    5 Litre Stock Chicken (cold)

    10 Egg Whites

    500 Gram Mirepoix minced (carrot, onion, celery)

    2 whole brown onions (halved)

    1 Piece Bouquet Garni

    12 - 15 Each Peppercorns Black

    2 Gram Salt

    METHOD1. Select a suitable saucepan and in it mix the

    chicken, white of egg, peppercorns, salt andmirepoix with100mlof cold stock or cold water.

    2. Gradually add cold stock and mix well.

    3. Char the cut surface of the onion on top of thestove or grillplate and add it to the stock toimprove the colour of theconsomm.

    4. Set to cook over a moderate heat, stirring until itreaches asimmer. Turn down very low and Leaveto cook for 2 hours with theminced cork at thetop.

    5. Do not at any stage allow the mixture to boilhard or attemptto stir it once it has started tosimmer.

    6. Wring out a clean cotton cloth in cold water anduse it toline a conical strainer.

    7. Carefully strain off the consomm into a cleanbowl withoutdisturbing the clarification. Skim offany fat. Correct theseasoning.

    INGREDIENTS KANGAROO TAILFILLING (FOR RAVIOLI)

    2 - 3 KG Kangaroo Tail, cut up

    2 medium onion, chopped

    2 large carrots

    1 tablespoon brown sugar

    400 gram tin tomato pieces

    1 tablespoon tomato paste

    2-3 cloves garlic

    2 litres Chicken stock (or to cover)

    1 teaspoon bush spices (McCormicks)

    salt and pepper

    METHOD

    1. Preheat oven to 160 degrees C

    2. Brown meat all over in a little oil, in a largecasserole potor roasting tray (with a lid).

    3. Add onion and carrot and stir through oil.

    4. Add crushed garlic, stock, (almost to cover)tomatoes andpaste, sugar, bush spices, salt andpepper.

    5. Cover the casserole and place in the oven on lowfor about 2hours (till the meat is falling off thebones).

    6. Remove from the oven and cool on a rack.

    7. When cool; pull the meat off the bones and usea little liquidfrom the cooking to keep the meatmoist.

    8. Set aside as the ravioli filling.

    SYDNEY HILTON

    GARY JOHNSON

    Hilton Sydneys Executive Chef GaryJohnson has a focus onregionalAustralian produce and simple excellencein the kitchen. Hebelieves local high-qualityproduce is best served fresh, yetskillfullyprepared to enhance natural flavours.Born in Australia,Gary began his careerin Queensland, where he completedhisApprenticeship and held Executive Chefpositions at leadingresorts, such LizardIsland and Hamilton Island Resortbeforetravelling overseas.

    After moving to Europe he worked with such

    luminaries as Raymond Blanc, John Burton-Race and AnthonyWorrell Thompsonin the UK then Switzerland, France andGermany. Garyreturned to Queenslandwhere he furthered his career as ChefDeCuisine and Co-Owner of Two Chefs

    Restaurant (awarded 3 chefs hats) before

    venturing overseas once again. Followed

    was positions at Four Seasons London and

    Maldives as well as the celebrated Ciragan

    Palace Kempinski Hotel in Istanbul.

    Gary now leads a team of 50 chefs at Hilton

    Sydney who cater up to 3000 delegates

    across 23 function rooms where the cuisine

    reflects Garys passion for using local

    produce to create international flavours.

    Hilton Sydney is renowned for its innovative

    events where Gary has developed unique

    concepts involving Kitchen Theatre, HealthyMeetings andincorporating preferred

    dietary requirements in all seasonal menus.

    With a career spanning over 30 years, Gary

    has been an inspiration to young chefs and

    cooks the world over.

    Serves

    20

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    Thai Red Kangaroo Curry

    INGREDIENTS

    1 litre brown chicken stock

    2 tablespoons red thai curry paste

    1 tablespoon chopped garlic

    1 tablespoon chopped ginger

    1 brown onion finely diced

    2 tins coconut cream only (do not use milk)

    1 lime juiced

    1 tablespoon palm sugar

    2 tablespoons fish sauce

    6 kaffir lime leaves

    2kg diced Kangaroo rump

    METHOD

    In a little oil cook the onion, ginger and garlic thenadd thecurry paste and cook for a few minutesbeing careful to stirfrequently.Then add the dicedKangaroo meat and seal before addingthe chickenstock, bring to the boil and skim. Cover andsimmergently until tender (approx 1 hour). Then add the fishsauce,palm sugar, lime and leaves, coconut creamand simmer for another15-20 minutes.

    GARNISH

    100 grams Red onion (large dice)

    100 grams Red pepper (large dice)

    100 grams Fine Green beans (blanched)

    100 grams Cherry tomatoes Halved

    100 grams Pineapple chunks

    10 grams Coriander leaves (chopped roughly)

    METHOD

    In a non stick pan saut the onion until opaquethen add the redpeppers, cook a little more. Thenadd the green beans and scorch.Then add to thekangaroo curry with the tomatoes andpineapple.Garnish with some rough cut coriander leaves. Servewithsteamed jasmin rice.

    Serves

    10

    SYDNEY HILTON

    GARY JOHNSON FARZAN CONTRACTORTHE MEAT AND WINE COMPANY

    Cooking with Farzan is delving into a whole new world ofgourmetcuisine his is a Modern Eclectic style that blendsand infusesflavours from a variety of cuisines ranging from

    poached quail eggs with dark chocolate mousse to cold

    organic corn soup with basil and thyme ice cream or elder

    flower sorbet, cucumber carpaccio.

    Farzans passion for distinct tastes and flavours and hisardent

    creativity with unique ingredients allows him to developwildly

    inspired menus to suit different tastes.

    Following his keen fascination, love for food and delvinginto

    new fusions of taste and culinary perfection has led Farzaninto

    some of the worlds best kitchens.

    Farzan was a part of the Gordon Ramsay team at Maze, London

    which was voted the hottest opening of 2005, scooping the

    title of BMW Square Meal Restaurant of the Year 2006.

    His experience has also lead him through the hallowed

    kitchens of Chef Nobu Matsuhisa at the renowned Nobu,

    London voted the 12th Best Restaurant in the World and

    number one for Japanese food in London.

    Farzan is currently International Group Chef with Food Fund

    International, a multi award winning restaurant with apresence

    in over 7 countries, and manages a multi brand portfolio of

    over 14 restaurants.

    Farzan has a Certificate in Food Science and Commercial

    cookery and a Masters Degree in International Hospitality

    Management from the Blue Mountains International Hotel

    Management School.

    Cooking with Farzan has been described as an experience

    that brings together tastes, flavours, and imagination thatis

    best summed up in the words of George Bernard Shaw. You

    see things that are and say. Why? But I dream things that

    never were and say, Why not?

    Recipes overleaf >>

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    THE MEAT AND WINE COMPANY

    FARZAN CONTRACTOR

    Kangaroo loinwith parsnippuree rosemary

    and spinach pesto

    INGREDIENTS

    180 gms Kangaroo loin fillet

    10 gms rosemary

    10 gms crushed garlic

    10 gms freshly crushed redand green peppercorns

    15 ml olive oil

    05 gms flaked sea salt

    METHOD

    Grind all the dry ingredients in amortar and pestle untilcoarse,mix into with olive oil and rubonto kangaroo meat, clingwrapand refrigerate for 24 hours.

    INGRDIENTS PARSNIP PUREE

    80 gms (skin on) parsnip

    10 gm sea salt (coarse)

    20 ml olive oil

    1 sprig rosemary

    1 sprig sage

    5 gm brown sugar

    10 gm (soft) unsalted butter

    METHOD

    Grind all herbs and dry i ngredients with a mortar and pestleuntil the consistency of a rough paste. Rroastskin on parsnips inan oven at 180 degree oven for 20 minutes or until the skin isgolden brown and crackling.Rremove from oven and let cool with skinon, mash parsnips with a potato masher until almost smooth, mixin10 gm of soft unsalted butter and further mash, pass through alarge holed sieve, till an almost smoothconsistency isachieved.

    PESTO

    Use your favourite pesto recipe then add 10 gms of pureed babyspinach, and a sprig of rosemary for garnish.

    Serves

    1

    MERLOT MARINATEDKANGAROO STEAK

    WITH WASABI MASH

    INGREDIENTS

    1 kangaroo loin fillet, portioned and marinated

    50 organic potatoes, unpeeled

    50 butter

    150 cream

    fresh shavings of wasabi

    3 clarified butter, to serve

    INGREDIENTS PESTO

    2 basil

    1 carrot, chopped into three pieces

    2 parsley

    25 pine kernels, toasted

    parmesan shavings

    sea salt

    pepper

    extra virgin olive oil

    a hint of pine nut oil

    INGREDIENTS MARINADE

    1 litre red wine merlot, peppery full bodied redwinepreferably

    1 sprig thyme

    10g star anise

    10g juniper berries

    2 sticks cinnamon

    METHOD

    1. For the marinade: Portion kangaroo as desired.Place thekangaroo fillet in a large bowl. Pour overthe tepid red wine andadd the herbs and spices.Marinate for a minimum of 12 hours orovernightbefore cooking (the flavours f

Kangaroo Cookbook - [PDF Document] (2024)

FAQs

What flavours work well with kangaroo? ›

Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as - plum, red currant, quandong or orange.

How long do you cook kangaroo meat for? ›

Quick & Easy Cooking Instructions

Heat frying pan or barbecue to medium-high. Cook for 4–5 minutes on each side for a medium-rare finish, or to your liking. Rest for 10 minutes under foil before serving. Use as a guide only as size of meat and cooking appliances may vary.

Is kangaroo meat healthy? ›

Kangaroo is a lean meat with less than 2% fat, making it a healthier red meat option. It is also high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats and omega 6 fatty acids. Compared to beef, kangaroo contains double the amount of iron and triple that of chicken and pork.

What wine to pair with kangaroo? ›

Kangaroo Recipes

This dish is an impeccable match for a refined, elegant cool climate Shiraz from the Yarra Valley or a savoury Hunter Valley Shiraz.

What Flavour does kangaroo have? ›

There's no need to overcomplicate things – Roo is a seriously lean red meat option that is deep red in colour and has a sweet, rich flavor – so it can be easily substituted for any family meal that might traditionally incorporate lamb or beef.

Why is kangaroo meat not commonly eaten? ›

As with other meats, kangaroo meat is known to harbor a number of parasites and pathogens; toxoplasmosis and salmonellosis are two infections with public health significance related to the handling, processing and consumption of kangaroo meat.

How to cook a kangaroo so it's tender? ›

Pan fry method

Marinate the kangaroo in your chosen rub or marinade for at least 30 minutes. Heat olive oil in a pan over a high heat. Add the kangaroo fillets and sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a cutting board and cover loosely with foil.

Is kangaroo meat cheaper than beef? ›

While we know Roo is a healthy choice for our hearts and waistline, it's also a winner for the environment and our pockets too. According to Judy Davie at The Food Coach a kilogram of Kangaroo steak is around $19, compared with around $39 for beef and $27 a kilo for lamb.

Can you undercook kangaroo meat? ›

The downside of kangaroo being so lean, however, is that without fat running through the meat, it can easily become dry and tough if it's overcooked, and very chewy if it's undercooked.

Is kangaroo meat legal in the USA? ›

Current Legal Status

As now, kangaroo meat legal human consumption US. The import, sale, and consumption of kangaroo meat is prohibited in most states due to concerns about wildlife conservation and animal welfare.

Is kangaroo meat inflammatory? ›

Kangaroo meat is a great source of these anti-inflammatory fatty acids that also help support a healthy heart.

Is kangaroo a superfood? ›

Kangaroo meat is also a fantastic source of omega-3 fats and is packed with iron and zinc. A 150g kangaroo steak can satisfy one third of your daily iron needs.

What is the healthiest meat? ›

Healthiest: Skinless Turkey Meat

An excellent source of niacin and vitamin B6, skinless turkey, is one of the best lean proteins to add to your meals. The nutrients found in skinless turkey meat can help support heart health, energy levels, brain function, digestion, and other bodily processes.

What pairs well with a kangaroo? ›

“Kangaroo also holds itself a lot better with native flavours. “Native ingredients like bush tomato, pepperberry and saltbush go really well with kangaroo – that's what's out there, and that's what First Nations people have long used.”

How to season kangaroo medallions? ›

Season with salt and pepper and drizzle with olive oil. Heat frying pan to medium-high. Cook for 2-3 minutes on each side until browned nicely.

How tasty is kangaroo? ›

Kangaroo is a gamey meat, and some foodies even prefer it to lamb and steak for its tenderness and taste. It tends to be a stronger flavour than beef or lamb, and even though it is a very lean meat, it's not tough like venison can sometimes be.

What goes well with kangaroo paw? ›

Plant companions

Kangaroo paws are pretty on their own when planted in numbers, but also combine well with gaillardias (blanket flower), Senecio mandraliscae (chalksticks), Carex 'Frosted Curls', fountain grasses, verbenas and scaevolas – all good for softening up a gravel patch.

References

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