INTERVIEWSAMANTHA JONESPORTRAIT PHOTOGRAPHYSHARYN CAIRNSFOOD PHOTOGRAPHYNIGEL LOUGHSTYLINGKIRSTEN JENKINSMERCHANDISINGEMMALY STEWARTTHE CHEF AND
THE BUTCHER
C:Salad? Well, I would rather do a rice
paperroll.
A:Okay,butthethingisyoudothat
everyyearinFebruary.Let’sdo
something with kangaroo. It’s high in iron
and minerals, it’s lean and inexpensive.
C:Finethen.Ifwe’reusingkangaroo,
I’mgoingtomakeitabitnative.Youcan
buykangaroofromdelicious.Produce
Awards trophy winner Something Wild
–aswellasVictorChurchill, of course.
A:Thanks mate.
C:We’llmakeitThai-style,sovermicelli
noodles, fish sauce dressing and
whatever, but I’m going to add saltbush.
A:What’s wrong with your head? It could
besosimple.Justhighheat,bitofoil,
some lovely lean kangaroo fillets...
C:IsaidI’mmakingitnative.Wecan
throwin some macadamia nuts.
A:You’re nut s, alright.
C:Aussie chillies, juicy Australian
tomatoes,Aussiekangaroo,ofcourse!
A:You’re not making any sense.
Of course it’s Aussie. It’s here!
C:I obviously mean the produce that
isgrownhere!I’duseVietnamese
mint grown here, coriander and Thai
basilgrownhereforourThaiflavour.
A:Ithinkyoujustneedtostoptalking,
mate, because you have Thai flavours,
then it’s like you’re trying to put the
wholeofAustraliainthisbowl.Next
you’ll be adding Davidson plum!
C:It’sacoalition.Ourgovernmentisn’t
steady so why should the salad be?
A:More is better, right?
C:Coco Chanel said take one thing
off, but we’re putting more on!
A:Personally I think I’m with Chanel
on this one.
a slotted spoon, transfer garlic to paper
toweltodrain.Increaseheattomedium-
highandaddmacadamias,cuminand
coriander. Cook, stirring occasionally, for
2-3 minutes or until golden. Using a slotted
spoon, transfer to paper towel to drain.
Wipe pan clean and heat extra sunflower
oil over high heat. Add kangaroo and cook
for2-3minuteseachsideformedium-rare.
Transfer to a plate and rest for 10 minutes.
Forthe dressing, whisk all ingredients in
a bowl until sugar dissolves.
Placenoodles, tomato, eschalot, chilli
andsaltbushinabowl.Slicekangaroo,add
tobowlandtossthroughhalfthedressing.
Divide among serving plates and scatter
with herbs and fried garlic and macadamia
mixture. Serve with remaining dressing.THAI-INSPIRED
KANGAROO
& SALTBUSH
SALAD
SERVES 4600g kangaroo fillets, trimmed
1 tbslightsoysauce
1tbssesameoil
200g rice vermicelli noodles(^1) / 4 cup (60ml) sunflower oil,
plusextra1tbs
2 garliccloves,verythinlysliced
(^1) / 2 cup(75g)choppedmacadamias
(^1) / 2 tspeachcuminandcoriander seeds,
toasted,crushed
6 cherry tomatoes, halved
4 eschalots, thinly sliced
(^1) / 2 long red chilli, thinly sliced
(^1) / 2 loosely packed cup saltbush
(from good grocers – substitute
baby spinach)
(^1) / 2 loosely packed cup each Thai basil,
Vietnamese mint, coriander and
perilla (optional) leaves
LIME&FISHSAUCEDRESSING
Juiceof1lime
2 tbs fish sauce
1tbssunfloweroil
2 tsp caster sugar
Combinekangaroo,soyandsesameoil
inabowlandstandatroomtemperature
for30 minutes to marinate.
Cooknoodlesaccordingtopacket
instructions, drain, rinse under cold
running water, then drain again.
Meanwhile,heatsunfloweroilinafrypan
over medium-low heat. Add garlic and
cook for 1 minute or until golden. Using
Colin Fassnidgediscusseshisgrandplanto
createaThai-rifficsaladcelebratingtrueblue
ingredients.Anthony Puharichreckons there’s
too much talking and it’s time to hop to it.
BUTCHER’S CUT
KANGAROO
Look out for more from Colin in
ON SUNDAY
Healthy,sustainable and ethical –
kangarooticksalltheboxes.Tastingalot
like lean beef or venison, as well as being
highiniron,italsodeliversbighitsof
proteinandzinc,whilebeingverylowin
fat. All kangaroo meat sold in Australia
isharvestedfromwildpopulations–a
processthatisstrictlycontrolledbyeach
state and firmly anchored by ideals of
sustainability and humane practice.
44 delicious.com.au
MEAT MARKET.