SERVES 1 (for each additional serve, add the same amount of ingredients)

200g sugar

200g rice

2tbsp dried, ground lemon myrtle

1 kangaroo loin

500ml reduced salt beef stock

1 cup red wine

bouquet garni (optional)

2 tbsp dark chocolate, grated

1 tbsp redcurrent jelly

olive oil and butter for frying

2 pre-cooked baby beetroots, halved

2 pre-cooked baby carrots, halved

1 pear, quartered

1 handful baby spinach

pinch of nutmeg

Murray River salt

dill and parsley, finely chopped

  • Mix the sugar, rice and lemon myrtle. Line a baking tray with foil and place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, put the kangaroo loin on the rack and cover the kangaroo and tray with a layer of foil.

  • Put the tray over a moderately high heat for 5-8 minutes. Unwrap and turn the loin over, cover again and put it back on the heat for 2-5 minutes. Remove the kangaroo, place on another tray with a piece of foil tented over it, and keep in a warm place to rest.

  • To make the chocolate jus, first place the reduced salt beef stock and the cup of wine in a saucepan, with the bouquet garni, if using. Heat to boiling, then simmer until reduced to 2 tbsp. Add the dark chocolate and the redcurrent jelly and warm gently.

  • To make the caramelised vegetables, heat a pan and add a little oil and butter. Add the beetroots and carrots and fry until lightly brown. Add the pear and cook until coloured. Add the baby spinach and cook until wilted. Stir in the pinch of nutmeg, and season to taste with the Murray River salt.

  • Slice the loin and pour some of the jus over it. Serve wit the vegetables, with the dill and parsley sprinkled over the top.

Recipe courtesy of Clayton Donovan in John Newton's The Oldest Foods on Earth, 2016, pp. 152-154)