Masterchef Australian Indigenous 

🥩 Smoked Kangaroo Tenderloin or Lamb Racks with Purple Sapphire Potatoes, and Taro

Serves: 2 

Preparation Time: 30 minutes

Execution Time: 30 minutes 

INGREDIENTS

• 300g kangaroo tenderloin 

• 2 cups of hickory or strawberry gum woodchips

• 200g purple sapphire potatoes, cut into large chunks 

• 100g taro potato, peeled and cut into large chunks 

• 1.5 (120g) king oyster mushroom sliced 

• 100g warrigal greens (optional, seasonal) 

• ½ head of black garlic, sliced 

• 2 cloves of garlic, crushed 

• 1 tbsp butter 

• 1 tsp olive oil 

Pepperberry salt: 

• 1 tsp wattleseed, or pepperberry crushed 

• ½ tsp sea salt 

For garnish: 

3g purple micro shiso (optional) 

30ml davidson plum jus

METHOD 

1. Prepare an oven tray fitted with a wire rack for smoking the kangaroo. Place the wood chips, and 3 sprigs of the rosemary in the base of the tray. Place a wire rack over the wood chips and rosemary. 

2. Place the fillets on the wire rack above the wood chips and rosemary. 

3. Using a torch, burn the wood chips and rosemary, and immediately cover the oven tray with a sheet of aluminium foil. Let the kangaroo smoke for 20-30 minutes, covered. 

4. To prepare the potatoes, prepare a steamer. Peel the taro potato. Steam the taro potato an purple potatoes in a steamer set over medium heat for 25-30 minutes or until fork tender. 

5. Heat a heavy-bottomed skillet over medium heat. Season the kangaroo with salt and ground wattleseed. Place the olive oil and butter into the pan, and gently brown the kangaroo fillets on all sides. Add in a tbsp of butter, the 2 whole cloves of garlic and continue to baste the kangaroo while cooking. Cook until the kangaroo reaches medium rare. Alternatively, you could pre-cook the kangaroo sous vide at 56.6C for 1 hour before searing it. Let it rest at least 10 minutes before slicing. 

6. In the same pan, gently brown the king oyster mushrooms, and taro potatoes, in butter for 2-3 minutes and season them to taste with salt and pepper.

7. Afterwards, gently saute the warrigal spinach and black garlic together with a tiny pinch of salt until they wilt lightly. 

8. To serve, place the king oyster mushroom and taro potatoes on a plate. Arrange a few slices of the smoked kangaroo on top. Place a few of the leaves of sauteed warigal spinach on top. Spoon about 40ml of the sauce over top, including some of the lemon-mrytle paste from fish recipe, and serve immediately. 

🌿 Davidson Plum Jus 

Serves:10

Preparation time: 15 minutes 

Active time: 10 minutes

INGREDIENTS

• 3L chicken stock

• 7 pc (40g) davison plum, diced finely

• 1 shallot, peeled

• ½ carrot, peeled and sliced

• 1 sprig rosemary

• 300ml red wine 

• 1 tbsp tamari 

• 1 tbsp cornstarch 

• 2 tbsp water 

• 40g butter

METHOD 

1. To make the sauce, place the chicken stock, shallot, carrot, and rosemary into a sauce pan and simmer it for 1 hour to evaporate it until it coats the back of a spoon and concentrates to become about 1L. Strain and discard the shallot, carrot and rosemary. 

2. Add in the wine and tamari and continue evaporating the sauce until it is thick again. Finally, to thicken the sauce mix 1 tbsp cornstarch with 2 tbsp water. Slowly add the cornstarch and water into the sauce until the sauce thickens enough to coat the back of a spoon. Finally, whisk in the butter. 

🌿 Indigenous Ingredients: 

Samphire 

Finger Limes 

Lemon Myrtle 

Chicken Stock 

Pepper Berry 

Macadami Nut

Lemons
Salt Bush