ROOCIPES - Kangaroo Industry
ROOCIPES80 of Australia’s best Kangaroo recipes
ROOCIPES80 of Australia’s best Kangaroo recipes3
CONTENTSIntroduction to kangaroo30 Vic Cherickoff EGG, BACON AND KANGAROO ROLL6 Mel NathanINTRODUCTION31 Marian Benardis Greekalicious7 ENVIRONMENT Kangaroo with Trahana and honey caramalised onions8 COOKING GUIDE10 ROO WINNERS ARE GRINNERS32 Mark Bayliss Unilever Food Solutions Smoked Kangaroo with Fig and Coriander Chutney12 KANGAROO ON YOUR PLATE MATE14 CORDON ROO AT KAM FOOK16 HOP TO IT!33 Daniel Ridgeway The Little Truffle SPHERE of pea and kangaroo KANGAROO TERRINE Kangaroo RAVIOLI17 CHEFS EXAMINATION – KANGAROO18 A TASTE OF KANGAROO FLOWER Kangaroo 12 HOUR Kangaroo loin Kangaroo assiette42 Lindy Milan & Ian Hemphill Asian-style kangaroo filletscelebrity chef roocipes20 Sean Connolly Sean’s Kitchen & Astral Restaurant44 Ian Oakes & Alasdair Nicholson Grand National Restaurant Seared Kangaroo loin, Shawarma spice with pickled beetroot,chickpea puree, roasted Kipflers and rosemary salt Kangaroo Tartare22 John Leong Kam Fook Restaurant46 Gary Johnson Sydney Hilton CONSOMME WITH KANGAROO RAVIOLI AND TOMATO PICKLE Thai Red Kangaroo Curry Kangaroo Fried Gee Ma Dumpling23 Darren Ho Chi Restaurant49 Farzan Contractor The Meat & Wine Company MERLOT MARINATED Kangaroo Steak with wasabi mash Kangaroo loin with parsnip puree rosemary and spinach pesto Kangaroo Char Sui Bao24 Jean-Paul Bruneteau Deep Blue Bistro52 Craig Squire Red Ochre Grill Kangaroo with quandong chilli sauce with sweet potatoand bok choy Braised Kangaroo Shank25 Raymond Kersch Edna’s at Your Table Enoki Mushrooms Wrapped in Loin of Kangaroo in Pandanus Leaf Sauce Kangaroo Tartlet with Wattleseed and Macadamia Dukkah Kangaroo with Corn and Nori Bon Bons Minature Kangaroo Filet Mignon Wrapped in Proscuitto54 Craig Macindoe Mumu Grill Kangaroo Rump on roasted Pumpkin with Beetroot Relish56 Felix Halter V Zug Gourmet Academy Paperbark Smoked Kangaroo28 Tony Bilson Bilson’s Restaurant Medallion of Kangaroo with Eschallots584INDEX OF RECIPES5
INTRODUCTIONENVIRONMENTMEL NATHANMGood for you –good for the environmentHere’s one type of meat unique to Australia whichis lean, green and as good for the environmentas it is for you. It’s kangaroo, and it’s appearing moreand more on Australian restaurant tables. Kangaroomeat gets the thumbs up on a wide variety ofnutrition fronts. It’s a terrific source of high-qualityprotein, low in total fat (with less than 2% fat),low in saturated fat and a source of heart-friendlyomega-3s.What’s more, it’s a particularly rich source of iron andzinc, plus an important source of several B-groupvitamins, namely riboflavin, niacin, vitamin B6 andvitamin B12.Aside from its environmental advantages, kangaroois lean, inexpensive, quick and easy to cook, versatileand flexible.Historically, kangaroos played an important role inthe survival of Australia’s indigenous peoples.Aborigines hunted kangaroos for tens of thousandsof years, for both meat and skins, and whenEuropeans arrived in the late 18th century, they alsodepended on its meat for survival.Kangaroo harvesting is carried out under thestrict environmental controls provided by thefederal Environment Protection and BiodiversityConservation Act 1999. Most come from New SouthWales and Queensland, with smaller numbers fromWestern Australia and South Australia.The fact that kangaroos aren’t herded together inclose confines, transported, or have food withheldfrom them makes a big difference to the final qualityof the meat. Kangaroos are the ultimate free-rangeanimals. They’re not farmed, but are “harvested” inthe wild by licensed hunters.Kangaroo has a unique flavour, a major factor in itsrise from ‘’bush tucker’’ to modern day haute cuisine.The intensity of the meat ranges from subtle (younganimals) to distinctively gamey (older animals).It is fine textured and soft, and can hold its own witharomatic spices, pepper, chili and garlic.6Craig Squire is the executive chef and managingdirector of the award-winning Red Ochre Grillin Cairns.It specialises in Australian seafood, game meat, bushfood, and regional Australian cuisine, and kangaroohas been a best-selling item on his menu for morethan a decade. “Kangaroo meat is a wonderfullyeasy and healthy barbecue meat, but it’s best servedmedium rare, or rare, because having almost no fat itcan dry out if over cooked,” says Squire.“When we serve grilled fillet in the restaurant, wecook it whole and serve it sliced with a sauce as anaccompaniment. This allows the customer to eatthe meat ‘straight’ to appreciate the flavour andtexture.”Squire says another bonus of cooking with kangaroois that there’s no sinew in the meat, and it’s relativelyinexpensive to purchase. The wide variety of cutsavailable also provides chefs with the opportunity ofcooking many ways. Popular techniques for primecuts include pan frying at high temperatures, rareroasting on a high heat, barbecuing, char-grillingand stir-frying. But it can also be marinated inAsian pastes and curry sauces for grilling. Squire’srecommendations include vindaloo, korma, hoi sinand tandoori.It would seem the future of kangaroo meat in hautecuisine is assured. There’s a growing demand fornative Australian flavours being used at home andoverseas, and for many people it’s only natural thatkangaroo has “hopped” on to the back of this trend.any people are already aware of the healthbenefits associated with eating kangaroo meat.Kangaroo is a very lean red meat that has less than2% fat content, it is very low in saturated fat and transfat, which helps lower cholesterol. It has also beenrevealed that kangaroo meat may be the highestknown source of the healthy fat CLA (conjugatedlinoleic acids), a naturally occurring fatty acid foundprimarily in the meat and dairy products of ruminantsand have been shown to reduce obesity and heartdisease as well as having anticarcinogenic properties.Kangaroos can have as much as five times more CLA intheir fat than other animals.But what people might not be aware of is theenvironmental benefits that eating kangaroo meatalso has. Firstly, kangaroos are soft-footed animals, sodamage to the land is far less than that of sheep andcattle. Kangaroos also need less food than sheep andcattle, and can better adapt to drought conditions. Butapart from these reasons, in more recent findings, ithas been reported that eating kangaroo meat can helpreduce greenhouse gas emissions. Methane emissionsfrom farm animals account for about a quarter ofthe world’s greenhouse gas production. Kangaroosfeed on the same sorts of grass as cattle and sheepbut produce very little or no methane gas. Thereforechoosing kangaroo meat over other meats as part ofyour every day diet, is recommended to help save theworld from global warming. This climate friendly meatcan be a small way in which we can lessen the impactour food sources have on our environment. Reportauthor of “Paths to a Low Carbon Future” Dr MarkDiesendorf said reducing beef consumption by 20 percent and putting Skippy on the dinner plate insteadwould cut 15 megatonnes of greenhouses gases fromthe atmosphere by 2020.May your days, months, years fill with good tastes Macro Meats Gourmet Game produce a variety ofkangaroo products from our premium 98% fat freekangaroo fillets, to our famous gluten free kangabangas, which are a healthy option for your next BBQ.It is important that we encourage our children and ourgeneration to have a healthy diet and to look after ourenvironment, therefore education and offering healthyfood options is essential for their future.Mel NathanReport source: Paths to a Low Carbon Future, commissionsby Green Peace.“I believe kangaroo has significant global potentialas a food source,” says Squire. “It’s also healthy andit tastes great - for meat lovers especially, it’s a winwin situation.”Open the book And cook 7
COOKING GUIDEKANGAROO COOKING TIPSKKANGAROO COOKING REFERENCE GUIDEangaroo meat products can be prepared in avariety of dishes using various cooking methods.Generally fat content in other meats mean theycan be cooked to a well-done state. In comparisonkangaroo meat, because of its low fat content candry out during the cooking process. It is thereforerecommended to not overcook kangaroo meat toretain moisture and flavour. Always make sure pan or BBQ hotplate is HOTSome flavours that go particularly well with kangaroomeat are: garlic, rosemary, juniper, mountain pepper(or pepper) and fruity flavours such as - plum, redcurrant, quandong or orange. Although it is easy toadapt most meat recipes and replace other meatswith kangaroo instead, and following the cookingtips below. Steaks and fillets should be cooked quickly andon very high heat, this will keep the meat tenderand prevent it from drying out. Firstly the meatshould be soaked in oil for at least 15 minutes priorto cooking. It should then be placed in a very hotpan and quickly turned over to ensure all sidesare seared, this will seal the meat up and preventmoisture loss.Kangaroo meat cooking times, as with any other redmeat will vary. For best results Kangaroo should becooked rare to medium rare, and should never beovercooked - with the exception of sausages andmince, which must be cooked thoroughly. For steaks and fillets cook on high heat for approx3 minutes each side. If you are cooking thickerpieces, cook for a further 2-3 minutes, dependingon thickness. Remove from heat, cover with foiland rest meat for 5 minutes before serving. Bestserved medium rare If pan frying, the temperature can then be turneddown a little and the cut cooked to medium rareat the most. If roasting it can be transferred to amoderate oven for 10 minutes, but once again notcooked further than medium rare. Marinated Steaks can be cooked further (medium)without drying out and will remain very tender. Stir fry should be cooked quickly in a very hot wokor pan on high heat. Do not put too much in thepan at once or the meat will stew not stir fry. Mini roasts1. Put Mini Roast on tray and cover with foil. Cookin pre-heated oven at 200c for approx 25-30minutes2. Remove foil and cook uncovered for a further 10minutes3. Remove roast from oven, wrap in foil and leaveto rest for a further 10 minutes before serving. Minces, Burgers and sausages MUST be cookedthoroughly.8SUGGESTED CUTSCOOKING METHODCOOKING TIMESSteaks, FilletsPan fry, BBQ, Oven3-4 minutes per side (medium rare)Or once sealed, can be transferredto oven for 10minMarinated SteaksPan fry, BBQ4 minutes each side(can be cooked to medium)KebabsPan fry, BBQ2-3 mins per sideKanga Banga’s,BurgersPan fry, BBQCook 5-6 minutes or untiljuices are hot and clear.Must be cooked thoroughly.Kangaroo MincePan fry, simmerCook until brown and broken up.Must be cooked thoroughly. Greatin bolognese, lasagna, meatballs,home made burgers, tacosMini RoastOven200C oven for 40 mins.Wok, PanfryFry quickly on high heat for2-3 mins or until just browned(it will continue to cook throughonce removed from heat)StirfryUSEFUL INFORMATIONKangaroo is as versatile as beef and easier to cook, having to worry less about it being tough and over orunder cooked, particularly when sliced into pieces and marinated then quickly barbecued. When we servegrilled fillet in our restaurant we cook it whole and serve it sliced with the sauce as an accompaniment. Thisallows the customer to eat the meat ‘straight’ to appreciate the flavour and texture, this style of presentationis outlined in Kangaroo with Quandong chilli glaze. Kangaroo can be marinated for grilling with many of theAsian pastes and curry’s that abound the supermarket shelves for example Vindaloo, Korma, Hoi sin andtandoori. For more of an Australian flavour, serve with mash potato and salad.Craig Squire - Red Ochre Grill.9
Roo winnersare grinnersWINNING DISH By Chef John LeongKangaroo ‘Doy-shee’ PieServesIn a search to findAustralia’s best kangaroodishes, Food CompanionInternational ran a recipecompetition to find recipesfrom chefs and epicureansfor the lean red meat.The competition was also part of launchingkangaroo as its own identity on the net.By creating a marketing platform aroundKangaroo meat it has assisted in the growth andconsumption of the meat itself and boost revenuefor those in the distribution chain to furthermanage the marketing and communication ofthe meat. The most cost effective way to providea point of reference for Kangaroo meat was viaits own website and by initiating an access pointfor consumers it will now enable us to assist andinfluence kangaroo meat purchasing decisionssays John Kelly Executive Officer of the KangarooIndustries Association of Australia.First prize was a Black Mojito Aprilia scooter bikevalued at 6750.00 ( on road costs). Second prizea lifetime of Tojiro Japanese knives, valued at 5,000.00 and Third prize is a food themed originalpainting by Queensland realist Claire Stenning,valued at 3,500.00 by Rushcutters Bay Gallery.14Pie filling ingredients150g Kangaroo mince20 g Diced Water Chestnuts20g Diced carrot20g Chopped shallot onions20g Chopped straw mushroomA pinch of five spice powder2 tspn Hoi Sin Sauce4 tspn Oyster sauce tspn dried mandarin peel powderA pinch of finely chopped thymeA pinch of white pepper1 tspn salt5 tspn sugar100ml Chicken stock1 tspn Chicken stock powderDrizzle of cooking wineDrizzle of oil1 tspn sesame powder20g corn starch1st prize – John Leong, Executive chef ofKam Fook Chinese Restaurant for his Kangaroodoy-shee pie. “Yum cha is an all time favouritewith Australians and Chinese diners.”2nd prize – Raymond Kersch, Edna’s Catering[formerly of formerly of Edna’s Table] for hisKangaroo burger with bush tomato chutneyand BBQ eggplant. “One of the simplest dishesyou can make and affordable. Every kitchen canmake it.”3rd prize – Kerry Jackson of Woodgate Beach,in far north Queensland for his, Kangaroo ChiliCon Carne recipe. “I was working At Rum Jungleback in the 60’s, we had this Crocodile Dundeecharacter, a real knock about Aussie, well he wasthe fellow who first cooked up this Roo dish, heshowed me how to cook with it and that’s thesimple story behind the recipe.”10PASTRY INGREDIENTS165g plain flour90 g butter25 g icing sugarWhisk one egg 10g finely chopped Vietnamese mintMETHODOne slice of Puff pastryBoil water and add Kangaroomince for 3 minutes.145cm tart mouldDrain mince.Heat wok and add oil and shallotonions until fragrant.Add Kangaroo meat and cook for 5 seconds thenadd cooking wine and chicken stock.5 cm round cutter for pastryMETHODRub the butter into the flour, and then add theegg and icing mixture to make dough for pastry.Place dough in fridge for 10 minutes.Add water chestnut, carrot and straw mushroomsand stir fry until almost cooked.Make the dough into tubular shapes with yourhands and cut 14 portions for the tarts.Add Hoi Sin sauce, oyster sauce, salt, sugar,pepper, dried mandarin peel powder, thyme,chicken stock powder and sesame powderand mix.Put each pastry slice in a mould and add Kangaroomeat from Part A.Mix in corn starch with a little water in a separatebowl and pour into wok.Place the circles onto the tart top and bake themin the oven for 10-15 minutes at 150 degrees.Stir fry for 10 seconds and take it out.Sprinkle chopped Vietnamese mint on top when done.Use the round cutter to cut the puff pastry into14 circles.11
t Young guns, Darren Ho (Duck Duck Goose) , Detlef Haupt (SCEC), LaurenKevin Connors with thechef brigade at Wildfire.Murdoch (Ash Street Cellar, The Ivy) Hattie Tamplin (Hatrick Catering)discussing all the innovative ways of cooking kangaroo. Chefs, Ben Armstrong and LaurenMurdoch with purveyor Josh, WaimeaTrading getting into the action at Wildfire.Captionp Classic chefs, Raymond Kersch (formerly ofKangaroo onyour plate, mateAgainst the backdrop oftwo of Australia’s mostrecognisable icons,Sydney’s leading chefsgathered at Wildfire.Demystifying Kangaroo? It was an idea brought upon the evening by Australian native food pioneerVic Cherikoff. And the concept was adopted vigorouslyby all those in attendance. The night proved to be alively gathering for our culinary leaders to hear moreabout kangaroo meat. But the task of dethroningSkippy and replacing him with the versatility, leannessand gamey qualities we associate with Kangaroo meatquickly became the agenda of the night.It seemed those who attended the evening arrivedalready convinced that kangaroo could easily justifyitself as a unique and tasteful alternative to other meatstaples. However its not the chefs that need convincing.As Jessica Muir of Universal alluded to, advertisingand marketing needs to be directed at the public, asfor all of Sydney’s leading chefs the simple problemremains, if kangaroo is on the menu, will people chooseto eat it, as Lauren Murdoch of The Ivy pointed out.Throughout the course of the evening the latest cuts,trends, and themes were showcased by Kevin Connors(formerly of Aria Restaurant) in his eight course journeystyle menu. And as the menu hopped from a kangaroocarpaccio and tartare to variations on old favourites likekangaroo pie, and backstrap of kangaroo curry it only12Edna’s Table) talking up kangaroo to PaulCurtis (executive chef Qantas Catering).fuelled further debate. Aided by a sample of Australia’s finestwines and encouraged by the champion of kangaroo, MichaelArcher, attendees enthusiastically began the task of demystifyingkangaroo.For Paul Curtis of Qantas In-flight Catering this begins by creatinga cultural understanding of the product itself. Also establishinga cooking structure around it hoping to replace the lamb, pork,or steak on the barby and eventually the dinner plate. A reality?Well why not, why we couldn’t establish, kangaroo as just anotheringredient, as Vic Cherikoff had hoped. That responsibility surelyrests with our connoisseurs in the kitchen. And in this regard,innovative ways of serving the meat was discussed, led by theyoung guns in attendance.Chef Ben Armstrong, (son of chef Mark Armstrong) of SensPourcel Brothers based out of Paris spoke of smoking andbraising the meat or even using the cheeks and head to makea terrine. While a recipe he believes will be popular with hiscustomers in France involves, spicing the Kangaroo fillet, freezingit and serving it in a carpaccio. Ageing and curing kangaroo mayaccentuate its gamey qualities and unique taste even furtherqualities that Darren Ho of Duck Duck Goose has endeavouredto make use of in a special Kangaroo Yum Cha gathering for thefood media. The idea that arose on the night of demystifyingKangaroo for Australians and the world alike looks destined tobecome a topic of healthy debate. “I’ve always likedcooking kangaroo. I agreethat it’s Australia’s ultimatefree range meat.”Host chef, Kevin Connors,Wildfire Restaurant.The evening at Wildfire through the skill and flare of KevinConnors left those who attended firmly convinced that Kangaroocould easily win its bout with Skippy. Its appeal as a meat comesas no secret to anyone in the food industry. And given the currentmovement towards organic and free range produce, in the verynear future expect to see, Kangaroo-on-your-plate, mate!13
Cordon Rooat Kam FookA: Paul Judge, Industry and Investment, NSWAB: Grant Jones, Food Editor Taste.com.auC: Ashley Trott, Macro Meats and LouiseTracy, Outlook ResearchD: John Kelly, Executive Officer KangarooIndustries Association of AustraliaE: Joanna Savill loved her KangarooSteamed Buns!BF: Mark Eggleton, News LimitedCSnaps by Bill RankenIt was Darren Ho’s turn to thrill twenty five top Sydney journalists witha Yum Cha with a difference, using Kangaroo! Ho accompaniedJohn Leong head chef of Kam Fook Chinese restaurant in Bondi tofurther showcase the benefits of Kangaroo meat. The result excitedthe eyes, tasted brilliant whilst remained unique, but at the sametime familiar to Australians but very much Chinese.Ho and Leong dazzled and delighted the likesof Grant Jones of Daily Telegraph and JoannaSavill Good Food Guide, and Yasmin Newmanof Masterchef Magazine among others, not onlyhighlighting Kangaroo’s qualities as a meat, but alsotheir expertise in the Kitchen. They were able to dullthe gaminess of the meat whilst still accentuatingits unique taste in an array of traditional ChineseYum Cha dishes. Kangaroo gee-ma (fried potatodumpling with Kangaroo & Australian native herbs)Amuse bouche (shot of Kangaroo tail broth withKangaroo, coriander and shitake won ton) andsimple family favourites, like Kangaroo Spring Rolls,were some of the standouts.However the fact remains, the average Australiandiner remains hesitant to order Kangaroo at arestaurant let alone cook it at home. For PaulJudge of the Department of Regional and StateCarli Ratcliff and Darren Ho14development Ho and Leong provided a, “nonthreatening,” introduction to Kangaroo meat for anyrestaurant goer, “every dish was distinctly differentand sensational.” Joanna Savill also left impressed,particularly with the Kangaroo bun, “fantastic .incorporating the sweet flavours without being dry.”And over some Chinese tea all the leading foodieson the day without a doubt enjoyed the clever arrayof Chinese delicacies, Australian style.DEFDarren Ho together with John Leong and his KamFook team had found yet another permanentplace on a restaurant menu for Kangaroo. Theget together, “went a long way to showcasing theversatility of Kangaroo meat,” as Paul Judge noted,adding to its growing repertoire as an Australianmeat staple worthy of all its praise. The Chinese,have done it again.Carli Ratcliff and Darren Ho15
Hop to it!Chefs examination -KangarooWhen asked to showcase an 8 course mealinvolving kangaroo to some of the Gold Coast’sleading chefs, Daniel Ridgeway from the GoldCoast Sofitel certainly had a challenge aheadof him, writes Grant Good, Gold Coast DiningMagazine.Daniel RidgewaSofitel Gold Coas ytA group of leading Gold Coast chefs lunched at Sofitel Hotel’sRoom81 to debate the merits of a particular meat, with mostdeciding that it would be worth placing on their menus – at leastas an occasional special writes Brian Mossop, Gold Coast Bulletin.The meat was kangaroo and Sofitel’s executive chef DanielRidgeway presented an eight-course degustation menu, sixcourse of which were dedicated to kangaroo highlighting avariety of presentation methods.The first was the most stunning - titledthe Sphere – a kangaroo consommé encased in a green-colouredmembrane-like film and sitting in a spoon with shavings of truffle. Oncein the mouth the ‘bubble’ bursts to release the liquid and the flavourwithin. But it was a fascinating experience.CaptionThere was less reliance on the laboratory for the remainder of thedishes – a terrine of vegetables with seared kangaroo and Persian feta;a confit of kangaroo ravioli; a steamed zuchinni flower with kangaroo,girolle mushroom mousse and sautéed girolles; a pistachio-crusted12 hour kangaroo loin with braised kangaroo shank; and an assietteof kangaroo. A strawberry dessert and cherry soufflé ended the lunchwhich was hosted by Sydney based Food Companion Internationalmagazine editor publisher Mel Nathan and designed to provoke thethoughts of Gold Coast chefs about kangaroo.Highly regarded Matt Moran, of Sydney Restaurant ARIA, is alreadyon record as stating it there will never be a market for kangaroo intop restaurants and that he would never use it. Only one of the lunchguests, Marty Kolrepp from Oskars on Burliegh admitted to havinga regular kangaroo dish on his menu, while most of the others viewthe product as an occasional special rather than a permanent menuitem. The chefs included Daniel Ridgeway who presented the meal,Marty Kolrepp, Michael Fletcher from the Gold Coast Convention andExhibition Centre, Jay Jorgensen from Verve, Daran Galsgow from Chill,Luke Turner from Spendelove Bistro, Jason Smith from Café Alba andSaskia Hendriks from the Marriott Surfers Paradise Resort and Spa.16Mel Nathan, Publishing editor of FCI, organised the lunch to promotekangaroo and to gather feedback from the Gold Coast chefs. I wasinvited to photographically document it, at the same time sampleDaniel’s creative side.Invited chefs included; Marty Kolrepp, owner/chef of thesuperb Oskars on Burleigh, Michael Fletcher from the Gold Coast Conventionand Exhibition Centre, Jay Jorgensen from Verve, Daran Galsgow from Chill,Luke Turner from Spendelove Bistro in Southport,Jason Smith from Café Albaand Saskia Hendriks and Sous chef Stephen Little from the Marriott SurfersParadise Resort and Spa. Daniel and his team met the challenge head on, anddished up a sensational banquet of beautifully presented, deliciously tasting fare.We started with a Sphere of pea and and cured kangaroo, the kangaroo wascured for a day, lightly smoked and left to hang in the cool room for one week,then shaved an sautéed with fresh pea, pureed and formed into a sphere;delicious vegetable terrine with seared kangaroo was the next dish, possiblymy favourite dish, but too hard to call, as the next four roo dishes excelled inpresentation, taste and creativity.With the outstanding nutritional value of kangaroo for your health, the very bestred meat on the planet and when the extensive supply at least in this country,one can only wonder why we don’t see more menus’s featuring this wonderfulmeat. Hats off to Daniel and to his team for the memorable lunch. The foodwas superb, the wine was excellent, the service was faultless, and the companydelightful.17
A taste of kangarooDepartment of State and Regional Development gathered some ofthe best in the business at NSW’s Parliament House to taste Kangaroo.INVITATIONMonday, 22 September 2008A taste of kangarooA briefing, masterclass and tasting for the Sydney food service sectorKangaroo was on everyone’s lips quite literally – when the experts gathered for a Kangaroo tasting.The former Hon. Tony Kelly, Minister for Regional Development, and former Hon. Ian Macdonald,Minister for Primary Industries, invited selected representatives of the Sydney food industry sectorto discuss different ways of increasing their awareness of kangaroo meat and hear how it could helpbenefit their restaurant and businesses.The event examined Where does kangaroo meat come from? Is it safe? Is it sustainable? Is it good for you and the environment? What are its nutritional/functional benefits? How is it perceived by restaurants and consumers? What are the different cuts? Flavour profiles/cooking applications?Speakers/presenters/chefsMC’ed by food media professional, Lyndey Milan, the event featured presentations, recipes and tasting notesby some of Sydney’s leading chefs, including:The Hon. Tony Kelly, Minister for Regional Development,and the Hon. Ian Macdonald, Minister for PrimaryIndustries and State Development, invite selectedrepresentatives of the Sydney food service sector toattend this special event, to increase their awareness ofkangaroo meat and hear how it can benefit theirbusinesses.The event will examine: Where does kangaroo meat come from How does it reach the chef/consumer? Is it sustainable? What are its nutritional/functional benefits? How is it perceived by trade and consumers? What are the different cuts and flavour profiles? Does it really have unlimited culinary applications?Speakers/presentersMC’ed by food media professional, Lyndey Milan, theevent will feature presentations by leading Sydney chefswho will inform, excite and inspire you: Tony Bilson, Bilson’s Restaurant Jean-Paul Bruneteau, Deep Blue Bistro Sean Connolly, Astral Restaurant Darren Ho and John Leong, Kam Fook ChineseRestaurant Raymond Kersh, Edna’s At Your TableEach of the chefs will prepare a signature dish, andprovide the full recipe and tasting notes. Attendees willbe able to watch the chefs in action, sample their recipes,ask questions, and gain practical tips on how to handleand prepare this unique protein.Lyndey will also moderate a panel discussion by industryexperts including: Michael Mulligan, President, Kangaroo IndustryAssociation of Australia Jennice Kersh, Principal, Edna’s At Your Table Michael Archer, Dean of Science, University of NSW Peter Ampt, Program Manager, UNSW and coauthor of “Consumer Attitudes to Kangaroo MeatProducts”WhenMonday, 22 September 20083.00 – 6.00pmWhereNSW Parliament House, Strangers Dining RoomMacquarie Street, SydneyCostThis event is FREE to invited trade and mediarepresentativesWho should attend Chefs, restaurateurs and caterers Hotel food and beverage managers Speciality butchers and meat processors Food and hospitality training institutions Food mediaFor further information, please contact:Paul Judge, Dept of State and Regional DevelopmentTel: 9338 6658Email: paul.judge@business.nsw.gov.auCo-sponsored by Tony Bilson, Bilson’s Restaurant Jean-Paul Bruneteau, Deep Blue Bistro Sean Connolly, Astral Restaurant Darren Ho, Chi and John Leong, Kam Fook Chinese RestaurantRegistration Raymond and Jennice Kersh, Edna’s At Your TableThe panel discussion industry experts were: I will be attending and have provided my details below: Michael Mulligan, President, Kangaroo Industry Association of AustraliaName Position . Michael Archer, Dean of Science, University of NSWName Position . Peter Ampt, Program Manager, UNSW/co-author “Consumer Attitudes to Kangaroo Meat Products”Company.Phone . Fax . Email .Attendees Chefs Restaurateurs HoteliersPlease register by Monday, 15 September 2008Please fax back to (02) 9338 6676 or email your registration to paul.ju
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