A native infused twist to a classic Australian favourite, the Surf n’ Turk, but with Paroo Premium Kangaroo (available to order here From Australian Meats) & freshwater Yabby, packed with lots of native flavours & textures to tantalise the taste buds!

MUHAMMARA

2 red capsicum

4tbsp macadamia oil

115gm macadamias, roasted

1 garlic clove

2.5tbsp tomato paste

3/4c bread crumbs

2tbsp pomegranate molasses

1tsp pepperberry

1/2tsp caster sugar

1tsp sumac

1/2tsp saltbush

1/2tsp cayenne pepper

METHOD

1 – Grill peppers til blackened on each side, place in bowl covered in cling wrap to sweat for 3-5mins, peel the skin and remove the seeds

2 – Place all ingredients in a food processor and blend to a smooth paste, set aside ready for plating the dish

LEMON ASPEN GREEN SAUCE

10 lemon aspen, zested & juiced

5 cloves garlic

1.5 cups mixed greens (parsley, coriander, chives, native thyme, coastal rosemary)

2 cups greens (rocket, kale, spinach)

1/4 cup rice wine vinegar

saltbush to taste

pepperberry to taste

METHOD

1 – Place all ingredients in a food processor and blend to a smooth sauce, set aside ready for plating the dish

RIVER N’ RED DIRT – DISH ASSEMBLY

150gm portioned Kangaroo Loin

1/2 fresh water Yabby

Extra virgin olive oil

2 garlic cloves, crushed

Sea salt, pinch

Pepperleaf, crushed, pinch

1 portion Muhammara

1 portion Lemon Aspen Green sauce

Popped native millet, garnish

Baby native herbs, garnish

Frisee leaves, garnish

Red capsicum, green capsicum & jalapeno escabeche, finely diced, garnish

METHOD

1 – Preheat your grill to a medium-high heat, place cast iron pan on to the side to preheat

2 – Olive oil, garlic, sea salt & pepperleaf in a bowl or plate to coat kangaroo & yabby for grilling

3 – Pop the millet in the cast iron pan with a little olive oil stirring continuously to not burn, set aside on paper towel to drain

4 – Coat Kangaroo in prepared oil marinade, grill for 5-6mins on each side for a good char and set aside to rest

5 – Coat Yabby in prepared oil marinade, grill for 2 mins on each side to ensure not overcooked and the meat remains moist

6 – Plate – muhammara on the base, sliced kangaroo loin, grilled yabby, green sauce drizzle, frisee, popped millet, baby herbs and diced escabeche

 

Purra-Perte!

Eat & Enjoy!

Recipe created for the Fire Kitchen at VIVID Sydney 2025 – Hosted on 13th June 2025.