A uniquely Australian recipe incorporating native kangaroo meat, fruits and herbs such as wattleseed and Warrigal Greens.


  • 600g kangaroo loin

  • 1/2 tspn lemon myrtle

  • 1/2 tspn aniseed myrtle

  • 1 tspn mountain pepper

  • 1/4 roasted ground wattle seed

  • 1 tspn dried ground bush tomato

  • 3 tspn sea salt

  • 400g warrigal greens

  • 2 tbsp butter

  • 200ml lightish red wine sauce (jus)

  • 8 quandongs

  • 4 davidson plums

  • 20 rye berries

  • 20 mungtree berries

  • 2 finger limes

  • 1/2 cup sea succulent


  • 1.

    Make a spice mix with the lemon myrtle, aniseed myrtle, mountain pepper, wattle seed, bush tomato and salt. Sprinkle generously over the roo. Leave out of the fridge for about 45 minutes.

  • 2.

    Heat oil in a fry pan over high heat until hot. Add roo and cook for 5-8 minutes. Do not overcook, the roo needs to be rare. Let it rest for about 10 minutes.

  • 3.

    Heat a fry pan. Melt the butter and add the warrigal greens. Season to taste.

  • 4.

    Warm the red wine sauce in a pan, once boiled add the fruits except the finger limes. Leave to simmer. Wilt down and turn off.

  • 5.

    Heat up the roo pan up and quickly warm the roo. Carve into thin slices.

  • 6.

    To serve, place the greens on the plate, roo over the top and then the fruits and sauce. Scrape the flesh of the finger limes and add with the sea succulent.

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