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Mark Olive's seared kangaroo fillet with red cabbage

Preparation time
20 mins
Cooking time
20 mins


6 kangaroo fillets

50ml olive oil to coat

2 tablespoon olive oil

50g butter

1 red cabbage, shredded

1 red onion, finely sliced

2 teaspoons bush tomato, ground

1 pinch saltbush 

1 pinch pepper leaves 

1 pinch pink lake salt

Kangaroo spice mix

1 teaspoon native mountain pepper leaf, ground* 

1/2 teaspoon pepper berries, ground

1 1/2 teaspoon bush tomato, ground

2 teaspoon dried sea parsley

1 teaspoon dried saltbush 

1 teaspoon ground lemon myrtle 

1 teaspoon roasted wattle seed, ground

1/2 teaspoon lemon aspen powder


1. For the kangaroo fillet, preheat oven to 180ºC.

2. Trim fillets and coat with olive oil, set aside to rest. 

3. In a hot pan, sear fillets all around for 60 seconds. Coat fillets with prepared spice mix.

4. Transfer fillets onto a rack. Place rack over baking tray with 1cm of water under rack. Cook fillets in oven for 8 minutes.

5. Loosely cover with foil. Rest for 10 minutes.

6. In a large saucepan, stir fry cabbage in a little water to release water. Drain in colander and squeeze out excess water.

7. Heat olive oil and butter in a sauté pan.

8. Add onion and cook until translucent.

9. Add prepared cabbage and spices, toss and heat through.

Wine match: Tempranillo, Barbera or GSM

Styling: Michaela Le Compte, Food prep: Danny Taplin

Preparation time
20 mins
Cooking time
20 mins