This incredible dish is served with with blood orange, olive, Spanish onion and mint salad.


  • 200g kangaroo fillet

  • 1 tsp harissa

  • Harissa

  • 200g roast capsicum

  • 100g dried chillies, soaked in hot water for 1 hour

  • 200g fresh birdseye chilli, stems removed

  • 4 cloves garlic, peeled

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp sea salt

  • Mint Salad

  • 1 blood orange, sliced

  • ½ Spanish onion, diced

  • 10 green olives, pitted and sliced

  • 4 leaves mint, chopped

  • Salt and pepper


  • Harissa:

  • 1.

    Drain water from dried chillies and place in a food processor with all the ingredients except olive oil.

  • 2.

    Add the oil while the processor is running until the mixture has formed a paste.

  • 3.

    For smoother consistency, add more oil.

  • Kangaroo:

  • 1.

    Rub harissa on fillet and grill to medium rare

  • Mint Salad:

  • 1.

    Mix all together and place in the middle of the plate then slice the kangaroo and fan around the salad.


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