Kangaroo Loin

with bush spices, sandalwood nuts, quandong & lemon yoghurt

Kangaroo Loin

with bush spices, sandalwood nuts, quandong & lemon yoghurt
Serves 6

Soak dried quandong in warm water to soften. Set aside.

Turn oven on to 200°C for kangaroo.

Curry Sauce

Meanwhile, heat extra virgin olive oil in a pan. Gently fry yellow bush curry powder with eschallots, garlic, ginger and lemongrass for a few minutes until soft, then add diced tomatoes. Simmer very gently until mixture has thickened (approximately 30 minutes). Set aside and keep warm.


Boil the diced potatoes for approximately 5 minutes or until tender. Drain and pat dry. Pan fry potatoes in olive oil until coloured. Season with parsley, salt and pepper.

Heat remaining olive oil in pan until hot. Season kangaroo fillets, then sear on each side and place immediately in preheated oven. Roast for 5-10 minutes. Allow to rest before slicing.

Roast sandalwood nuts lightly. Chop soaked quandongs very finely, and mix with the yoghurt.

To Serve

Place warm potatoes on each serving plate. Top with sliced kangaroo fillets, bush curry sauce and a scattering of sandalwood nuts. Top with a quenelle of quandong yoghurt seasoned with lemon juice.

Chef’s Tip: This dish reflects my heritage and early experiences in the kitchen — we ate quandongs o the tree and were often surrounded by kangaroos.You can find sandalwood nuts, dried quandong and yellow bush curry powder in specialty stores

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