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Mark Olive’s kangaroo burgundy pie

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Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014. Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing.


1 kg kangaroo fillet, diced (or beef)
2 tbsp extra virgin olive oil for frying 
2 brown onions, diced
1 sweet potato, cut into 1cm cubes
3 cups beef stock
1 cup red wine
2 tsp mountain pepper
Salt and pepper
1/3 cup flour
375g puff pastry sheets


1. Pre-heat oven to 200°C. Heat oil in a fry pan and brown the kangaroo. Add onion, sweet potato, 2 cups of stock, wine and mountain pepper. Cover and simmer for 1 hour or until meat is tender. Season to taste.
2. Mix flour with 1 cup of stock and add to meat mixture, stirring continuously until the sauce thickens. Set aside to cool.
3. Lay pastry sheet over pie dish and trim. Pour in cooled meat mixture, lay pastry sheet over top, seal the edge and trim away the excess. Glaze the top with egg wash and prick the top with a fork. Bake in oven for 10 minutes, then reduce the temperature to 180°C and bake for a further 20 minutes or until pastry is golden brown.

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Words by Mark Hughes on 1 Jul 2015
Sardinian-born chef Giovanni Pilu speaks proudly of 17 years of restauranting in Sydney. He has had great success, starting with Cala Luna at The Spit and now at one of the most beautiful venues in Australia, Pilu at Freshwater, on Sydney’s northern beaches. But more than that, he has personally educated Australians about the unique cuisine of Sardinia, and how it fits into the deliciously varied world of Italian food. “When I first came here Sardinian food was very unknown to Sydneysiders,” says Giovanni. “So when I started my first restaurant and cooked Sardinian food it was quite challenging. People had never seen it before, so to get them to trust what we did wasn’t easy. But they really enjoyed it. Now, people are demanding it, so it has turned a bit.” While there are major differences in food across the regions of Italy, the cuisine of Sardinia is perhaps the most distinct. “It is very different from say Lombardy, Lazio or Tuscany, where things can be similar because they are all attached to one another,” says Giovanni. “Being an island that was invaded by so many different cultures throughout history has resulted in a crazy diversity of food and culture and created a cuisine that is very unique.” At the heart of Sardinian food is seafood, game and pecorino (cheese). “If people say pecorino, they know it is from Sardinia. It is a big part of our menu at Pilu, to the point that our cheese plate is only made up of pecorino.” Watch our interview with Giovanni Pilu below: Check out the recipe for Giovanni's beautifully simple Pecorino broth with pumpkin & chestnuts as well as his delicious recipe for Malloreddus with chickpeas, vongole, chilli and parsley .
Two Blues Sauvignon Blanc 2014
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