A uniquely Australian recipe incorporating a variety of native meat and herbs such as Alpine pepper mix and Red Desert Dust.


  • 1 kg kangaroo rump

  • 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar

  • ¼ teaspoon Alpine Pepper (*Please see notes)

  • ¼ teaspoon aniseed myrtle (optional)

  • 375ml white balsamic

  • 300g fresh ricotta

  • 1 teaspoon Red Desert Dust (*Please see notes)

  • 1 small bunch English spinach, washed and coarsely chopped

  • 4 large pine mushrooms

  • 100g baby rocket

  • 8 slices proscuitto

  • 1 teaspoon brown sugar


  • 1.

    Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).

  • 2.

    Pour the white balsamic into a saucepan and reduce it down to a thick syrup.

  • 3.

    Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.

  • 4.

    Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.

  • 5.

    Pan fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.

  • 6.

    Rub the proscuitto with brown sugar and pan fry until golden brown.


*Alpine Pepper can be purchased at:

*Red Desert Dust can be purchased at:

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