Kangaroo is such a lean and super tasty meat, as long as it is cooked rare or medium rare. It is also a great match with wine and beer.

Kris : I recommend buying kangaroo fillet as opposed to kangaroo steak. It is a couple of dollars extra per kilogram, but worth it.

A great trick is to use pineapple in the marinade, which helps to tenderize the meat.
Kiwifruit and Paw-paw also contain enzymes that work in the same way.

I normally combine some macadamia oil, balsamic vinegar, pineapple pieces, garlic and fresh thyme to make the marinade.
1 -2 hours is more than enough marinating time in a covered bowl in the fridge.
Then leave the meat to come to room temperature and cook for 1-2 minutes on each side on a really hot cast iron griddle pan. Let it rest a couple of minutes before serving.

Serve with Tomato and Lemon Myrtle chutney (the recipe is on our recipe page) or a simple salad of rocket, olives and goat’s chevre.

As a beer match I recommend Kostritzer Schwartzbier (Germany) or Schwartz Brewery Dark Lager (N.S.W).

As for wine, a Pinot Noir, cool climate Shiraz or Grenache would be an ideal match. A great Tasmanian Pinot to try is 3rd Child from Campania.

Caroline : This is our FAVORITE port. It’s the Chateau Reynella 16 Year old Rare Old Tawny Port. It comes in a 375ml bottle and is only $8.99 at Dan Murphy’s! I can’t tell you how many bottles of this we used to drink when we lived in Melbourne (and had Dan Murphy’s down the street…dangerous)

Even after trying some more expensive ports, this one still remains my favorite. It tastes like figs and spicy fruit and has a soft, thick mouth feel.  It was a great match to our dessert, Spicy poached pears.

Spicy Poached Pears

Peel and quarter 2 pears and remove the seeds (or used peeled and whole, they take longer to poach) 

In a pot, make a simple sugar syrup of 1 cup of sugar and 1 & 1/2 cups of water.
Place a cinnamon quill broken in half, a few cardamom pods, 2 slice’s of ginger, a few cloves and a chili sliced long ways into the syrup.

Let it simmer for a while to extract the flavour’s of the spices.

Add the pears and poach them until tender.

Serve with marscapone (or whipped cream) and a small amount of the strained poaching liquid.

Delicious and easy to make.