Seared Kangaroo loin, Shawarma spice with pickled beetroot, chickpea puree and roasted Kipflers






  • 2 small beetroots
  • 4 cloves garlic
  • Sprig thyme
  • 4 star anise
  • 1 cinnamon quill
  • 50g brown sugar
  • 200ml red wine vinegar
  • 600ml water
  • A good pinch of salt

Place all ingredients in a pan; gently simmer till beetroot is just cooked. Remove from heat and allow to cool down in the liquid.

Chick pea puree

  • 200g dried chick peas (cooked in boiling, salted water till very soft)
  • 4 cloves garlic
  • 8 eschallots
  • 2 tbsp tahini
  • Olive oil

Gently cook garlic and eschallots in a little oil till soft. Place in Food Processor and Blend together with cooked chick peas and tahini, add a little more olive oil to get the correct consistency. Pass through a sieve.

Roast Kipflers

  • 8 large Kipfler potatoes

Par boil kipflers with some rosemary and garlic, allow to cool then peel them. Cut in half length ways and roast, cut side down and fry in duck fat at 220 degrees.

Rosemary salt:

  • In a mortar and pestle grind together 1 tsp thyme leaves and 2 tbsp rosemary with 50g of Murray River pink salt

To serve un-wrap kangaroo and quickly sear in a hot (but not too hot) pan, to toast the spice. Place in the oven at 200 degrees for two minutes and allow to rest in a warm place. Slice and serve, garnish with some Baby red chard.


500g Kangaroo
* Click to ingredient to choose one


Trim kangaroo loin, removing sinew, then quickly sear in a hot pan. Allow to rest in a warm place then roll in Sami’s Kitchen Shawarma spice mix. Roll tightly in cling wrap and place in fridge to firm up.