Thai Salad with Native Pepper Crusted Kangaroo

Photo by Dom O'Donnell

Photo by Dom O'Donnell

Thai beef salad flavours with native-pepper crusted kangaroo. Super simple but heaps tasty. Native pepper has the most incredible flavour, but way smokier and spicier than regular pepper, and goes so perfectly with the gamey-ness of kangaroo. 


2 cups halved cherry tomatoes
2 Lebanese cucumbers¸ chopped into long thin slices
Couple of handfuls of beansprouts
1 bunch coriander
1 sprig native mint
1\2 bunch Thai basil
Handful of crushed peanuts or crispy fried shallots OR both. Salty crunchy stuff is good.


½ cup fish sauce
1 teaspoon palm sugar (chopped up if you get it in the little blocks)
Juice of one large lime
1 long red chili
1\4 cup coriander stems, finely chopped up


500g kangaroo fillet
2 Tablespoons of native pepper
½ Tablespoon black peppe

Toss the ingredients for the salad together loosely (it looks nicer if you have a lot of herbs on top but do your own thing). 

Mix the sauce ingredients together, tasting for the flavour balance - if it's too sweet add fish sauce, too salty add sugar, too fish-sauce-y add lime, etc. 

Grind the pepper up together either with a regular pepper grinder or mortar and pestle. Coat the kangaroo fillet with pepper on both sides. Heat up a non-stick pan until it's extremely hot (if you flick some water in it it should sizzle). Put the kangaroo in the pan and put something heavy on top of it to weigh it down (another big pan or something like that). Cook for 3 minutes, then flip over and cook the same way for two minutes. Take out of the pan and leave to rest for 5 minutes. 

Scatter the peanuts / crispy shallots over the top of the salad. 

Cut the kangaroo into thin slices on an angle. It should be medium-rare, so pretty bloody but not totally raw inside. Lay on top of the salad. Pour dressing over the top. 

Photo by Josh Watson

Photo by Josh Watson

Total Fluke Roast Chicken

I don’t know how it happened, but this chicken was, as any judge on any cooking show might say ‘cooked to perfection’. Which is weird cause I (aka dumb chicken cooking rookie) bought the wrong part for roasting (Nigella says to ALWAYS use chicken thigh. I hope one day she’ll forgive me) so I was expecting it to be very dry. Brining it definitely helped, and resting it for 5 minutes before serving. Really though, it was just a total fluke that I checked it at the exact right minute (I was gonna leave it in for another 10!) when it was just done and tasty as hell. I sure took all the praise like I deserved it though

Serves 12-15.


1 kg Chicken Breast (you want to have at least half a breast for each person)
2 tablespoons Ground Cumin
2 tablespoons Ground Tumeric
2 tablespoons of Ground Coriander
3 cloves of garlic, crushed
1/2 cup Slivered Almonds, roasted
500g Greek Yoghurt
1/4 cup Tahini

Make a brine for the chicken by covering the peices water, then adding about 1/4 cup salt. Leave to sit in the fridge for 30 mins - 3 hours

When you're ready to cook the chicken, preheat the oven to 180 degrees. Take the chicken out of the brine and rub it with the ground spices, garlic. and olive oil so every piece is covered. Cook for 10-15 minutes until just cooked (try not to open the oven too much during this time). Cut the biggest piece in half to make sure it's cooked through. Leave to rest out of the oven for 5-10 minutes before serving.

Mix the yoghurt and tahini together. To serve, scatter the chicken with almonds and drizzle the tahini yoghurt sauce over if you want, otherwise just serve the sauce in a bowl. 

Fattoush-ish Salad

I don’t know if this should be called a fattoush salad cause they often have capsicum (gross) and no chickpeas. This shit is so simple it seems silly to write a recipe for it – you can see pretty much everything that’s in it in the picture. But apparently that’s ‘not the point’ of a ‘recipe blog’ so ‘here we are’:

Serves 12 as a side.

5 Tomatoes
1 Continental cucumber
2 Cans of chickpeas
1 Lemon
2-ish small pita breads
1/2 bunch parsley
1/2 bunch coriander
½ cup mint
2 teaspoons sumac
Olive Oil

Slice the tomatoes into chunks, the cucumber into thick-ish semi-circles. Toss together with the chickpeas, parsley and coriander.

Roughly chop the mint. Squeeze the juice of the lemon into a bowl with a few glugs of olive oil (maybe like half a cup? Go with your heart), the mint and the sumac. Use this to dress the salad. Before serving, toast the bread, rip it up, and throw it on top of the salad.