KANGAROO CARPACCIO WITH PERSIMMON, LIME, MOUNTAIN PEPPER & EXTRA VIRGIN OLIVE OIL
The one native food I’ve used a lot is kangaroo. After Cheong Liew, I think I was the first to use it, back in the 1980s. The Pheasant Farm restaurant I had then was a game restaurant, so it was the perfect food, and the international visitors just loved it.
We had very sophisticated diners. I did also use quandongs, but in those days they weren’t very easy to get, and I never used fresh quandongs — they weren’t available. Someone did send me some in the post once.
Now with Outback Pride you can get fresh frozen quandongs — in fact, I used them in a dinner in London last September.
I think there’s a new era coming, a new appreciation for Australian native foods. It’s about time! This recipe is a play on two dishes that I did in London for Restaurant Australia.
72g fresh kangaroo strip loin fillet, thinly sliced (three slices per serve = 12 g) 2 tsp mountain pepper, coarsely ground 1 persimmon, peeled and finely diced 6 segments lime extra virgin olive oil, to serve sea salt, to season
1. Ensure that the kangaroo strip loin is really well chilled, then thinly slice into portions approximately 2mm thick, across the grain of the loin. 2. Place each portion on to a piece of cling film, then repeat this process, stacking the portions on top of each other. Return them to the fridge until ready to serve. 3. To serve, place the slices of kangaroo onto the serving plate, then sprinkle over the mountain pepper and top with the persimmon, dividing it between the six servings. Place a segment of lime on each. Just before serving, drizzle with olive oil and season with sea salt.