Tender strips of Kangaroo with Persian Feta, spanish onion, tomato and Fresh basil



  • 1-400grm can of crushed tomato

  • 1-100grm can of tomato paste

  • 3 cloves of garlic

  • olive oil

  • Basil, parsley, oregano, salt and pepper to taste

  • 1/4 cup red table wine and 1 glass of same wine for yourself.


  • 1pkt-500grm Kangaroo steak

  • 1 bunch fresh basil

  • 1-400grm tin of Persian feta

  • 1 cup freshly grated cheddar cheese or mozzarella your choice

  • 2 vine ripened tomato's sliced

  • 1 Spanish onion sliced

  • Salt and Pepper to taste

  • 1 glass of red wine


  • Makes two large pizza's

  • 2tps sugar

  • 3 cups of flour

  • 1 cup of Semolina flour

  • 1 tsp salt

  • 1/4 cup of olive oil

  • 1 & 1/2 cups of water

  • 4 & 1/2 tsp yeast


  • 1.


  • 2.

    Crush garlic with side of knife and mince

  • 3.

    Add oil to sauce pot turned on to med-low add garlic and saute untill colour changes slightly, don't over cook the garlic as it will be bitter if left to long

  • 4.

    Add canned tomato's, tomato paste, and wine at this stage have a sip of your wine

  • 5.

    Add spice & herbs to taste and another sip of wine

  • 6.

    Reduce heat to low, cover the pot and simmer. Stirring occasionally have anothr sip of wine.

  • 7.


  • 8.

    Sift flour add to bread oven

  • 9.

    Warm half the cup of water add yeast, sugar and salt allow the yeast to do it's magic.

  • 10.

    Add remaining ingredients to flour along with the yeast and set the dough oven setting to dough.

  • 11.

    Alternatively use the traditional method for making dough and have a sip of wine

  • 12.


  • 13.

    Cook the Roo on all four sides on the BBQ or pan, at this stage all we are doing is searing the meat not cooking we want a nice carmalised seared piece. I cook the Roo untill rare not med/rare as it has to go in the oven allow to rest and cut into strips

  • 14.


  • 15.

    Roll out dough cut in half roll into a ball, using a rolling pin roll dough into pizza rustic shape on a little semolina flour and a rustic shape is much better than a fancy round one

  • 16.

    Place pizza on a pizza tin spinckled with semolina flour

  • 17.

    Add tomato sauce about 3-4 table spoons your choice and spread out with the back of the spoon

  • 18.

    Add shredded cheddar/mozzarrella

  • 19.

    Place tomato's around and add the strips of tender roo the amount is up to you I like a lot of roo

  • 20.

    Place a few rings of spanish onion around the pizza

  • 21.

    Then break up and sprinkle the Persian feta over the rest of the pizza

  • 22.

    Salt and pepper to taste along with a sip of wine

  • 23.

    Place tin on a pizza stone in a pizza oven or fan forced at 300c untill cooked

  • 24.

    Then turn pizza onto the bare stone to brown the bottom crust for a minute removefrom the oven

  • 25.

    Garnish with Torn Basil and sprinkle over pizza and enjoy with another sip of wine.


invest in a pizza stone and do not wash in soapy water
Semolina flour helps to stop the dough from sticking and adds extra flavour to the dough as well.
If you do not have a pizza oven get your oven as hot as you can around the 300 mark is best.
I remove the pizza from the pizza tin to crisp up on the pizza stone only for a minute as the stone is very hot and will burn the crust if left unattended.
Cleaning Wipe the stone with a wet cloth my tip is the blacker the stone the better the flavours become. washing in soap will make the stone absord the soap .
The sauce can be made prior and allow it to reduce to a nice paste, will keep in fridge for 2 weeks or more.
Honestly how good is Australian food?

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