pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup balsamic glaze (store bought) 1 cup Rainforest Heart Australian Native Dukka For garnish: 2 tbsp of thinly shaved Barenuts (brand) Australian macadamia nut Sliced pieces of persimmon Snow pea tendrils Rainforest Heart Davidson’s Plum Powder Method 1. In a large frying pan over a high heat, add olive oil and quickly sear kangaroo fillets evenly on all sides. Remove from pan immediately and allow to […]

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