Kangaroo is one of our favourite meats. Not only is it extremely high in protein, low in fat and pumped full of iron, it is a sustainable choice due to healthy farming practices. When cooking kangaroo, it is simply a case of searing it in a hot pan so that the meat stays rare and tender – game meats, like roo, have to be kept nice and pink to be enjoyed to the fullest.


  • ½ cup pine nuts

  • ½ cup coriander seeds

  • ¾ cup sesame seeds

  • ½ teaspoon ground cumin

  • ½ teaspoon sea salt

  • ½ teaspoon chilli powder

  • ½ teaspoon baharat (white and black pepper, cinnamon, cloves and nutmeg)

  • 800g kangaroo fillets

  • coconut oil, for frying

  • Freekeh, Roast Cauliflower and Pomegranate Salad, to serve (see recipe on page 123)

  • Sweet Potato Discs, to garnish (see recipe on page 126)


  • 1.

    Heat a large frying pan over medium-high heat and toast the pine nuts and coriander seeds (without any oil) until the mix has started to colour. Add the sesame seeds and continue to toast until golden brown. Be careful not to let them burn! Cool completely, then pour the mixture into a food processor.

  • 2.

    Add the cumin, baharat mix, chilli powder and salt. Blend together to make the dukkah, and tip the mix onto a plate.

  • 3.

    Roll the kangaroo fillets in the dukkah, then pan-sear in coconut oil over high heat for about 2 minutes on each side, until brown, and then let rest for 5 minutes. Slice for serving, and serve with the salad and sweet potato discs.


Luke & Scott: Clean Living is available now through Hachette Australia. RRP $29.99 

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