Paper thin strips of smoked kangaroo, sundried tomato and almond flakes are served on top of fresh made fettuccine topped with shaved Parmigiano Reggiano.


  • Pasta

  • 270g unbleached strong flour

  • 6 free range duck egg yolks

  • Sauce

  • 200g smoked kangaroo very thinly sliced

  • 60g sun-dried tomatoes cut in to strips (avoid those packed in canola oil)

  • 4 tbsp toasted almond flakes

  • 100g Parmigano Reggiano, shaved with a vegetable peeler

  • extra virgin olive oil

  • freshly ground black pepper

  • sea salt


  • Pasta:

  • 1.

    Tip the flour on to a bench and make a well in the centre

  • 2.

    Whisk the egg yolks and pour them into the well using a fork to incorporate the egg into the flour until the dough starts to come together, then use your hands

  • 3.

    Knead the dough until it is shiny and firm to the touch, about ten minutes

  • 4.

    Form it into a ball, and then flatten this into a disc

  • 5.

    Wrap in plastic film and refrigerate for 30 minutes

  • 6.

    Before beginning to roll the pasta, bring a large pot of salted water to the boil

  • 7.

    Cut the chilled pasta dough in half, then wrap one piece carefully in plastic film and freeze for another use

  • 8.

    Using a pasta machine, roll the remaining dough through at fettuccine thickness – cut the dough into strips

  • 9.

    Cook the pasta until the water comes back to the boil, strain into a colander, but do not refresh water

  • 10.

    Set aside and cover when cooked.

  • 11.

    Liberally sprinkle with extra virgin olive oil

  • Sauce:

  • 1.

    Warm the sun-dried tomatoes and almond flakes gently in extra virgin olive oil, being careful not to burn or crisp them

  • 2.

    Remove from heat and quickly toss through the paper-thin kangaroo

  • 3.

    Pile the mixture on top of the piping hot pasta and scatter liberally with the parmesan


Courtesy of Maggie Beer at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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