I learned this dish from my old chef about
seven years ago. It was a real hit with tourists
back then, and it is still now. And the recipe is
quite simple. Marinade a Kangaroo Loin (between
250-260gm) in Olive Oil, Red Wine, seasoning and
Lemon Myrtle, which is kind'a hard to find. A sure
producer is
Vic Cherikoff, who is himself a chef and he's
really into indigenous Aussie ingredients. The story
behind the whole thing is quite amazing.
I prefer to marinade it at least overnight so that
the flavor and aroma of the Lemon Myrtle can
penetrate the meat. When you grill it watch out for
the sudden flaming burst... which is of course due
to the oil in the marinade. Then just grill it
medium-rare. Any more cooked and the kangaroo might
become too tough. Then while it's cooking I set up
the plate and then I slice the kangaroo and line
them up on kumera sweet potato.
I tried other different sauces in the past, but I
guess red wine jus is the best choice, as what
Thomas my old chef pointed out when he taught me how
to put the dish together.
It is a good seller. There's always a kangaroo on
the pass during service time. Randy, our runner
likes it and I think the guests are quite happy with
it too! And whenever someone says something nice
about it I feel grateful that I got to work with my
old chef all those years ago. Fantastic!
