"kangaroo" news and stories

I don't usually see kangaroo-excuse me, australus- in my meat section, but, if through some stroke of luck (or a dare) you're faced with an opportunity to cook some, Australian chef Benjamin Christie has some tips. Basically, it sounds like you can treat cuts of kangaroo strip loin and fillet like you would other similar cuts of red meat or game. Christie says that those cuts should be pan fried and never cooked past medium rare. Kangaroo is apparently pretty lean. The longer a cut ages, the gamier it will get, he says. Also, if you're working with ground 'roo, soy sauce is a better choice than salt, as it will dry the meat out less. A version of larb, the spicy Thai salad, sounds tasty.

As part of its G'Day NZ tourism promotion, covering the best Australia has to offer in terms of food, wine, culture, art and film, Tourism Australia is hosting the worlds longest Australian lunch this Friday.

Ticket sales for the Longest Australian Lunch (at Auckland's Viaduct) are 'selling fast' with over 400 people expected to participate. Sizzling BBQ platters featuring Aussie king prawns or crocodile meat for the more adventurous will be available with some great Crown Lager beer and Lindeman's wines to wash it down. In addition there will be samplings of kangaroo, crocodile, and barramundi fillets. Entertainment will include an Aboriginal dance performance by Descendance. Price is NZ$75 per ticket includes food, beverage and entertainment from 12 – 2.30pm.

The menu includes Oz lemon infused tabouleh salad, Wallenbeen mustard barramundi fillets, Lemon myrtle & garlic prawns, Chargrilled crocodile with bush tomato onion confit, Seared kangaroo loin with alpine pepper and BBQ plum sauce and Triple berry cheesecake.

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Personally, I don't have a problem trying strange meats. I might try them only once, but if other people are willing to eat them than so am I. I do draw a firm line somewhere, but there are probably hundreds of options of edible critters without getting too specific with regard to breed. Over at Boing Boing, they captured a neat shot of a roasted, teriyaki-glazed alligator, an image you may want to avoid if you are a vegetarian. Of course, they followed up with a vegetarian version, pictured above, for non-experimental meat eaters. I've had alligator, rattlesnake and kangaroo, in addition to the much more ordinary bison and ostrich. The kangaroo reminded me of lamb and had a nice flavor with a bit of a gamey taste. The rattlesnake had a meltingly tender, flaky texture. What's the weirdest meat you've eaten?

[Image via Boing Boing]

Andrew wrote earlier about the competition for renaming Kangaroo meat to something more appetizing. The judging, which was conducted by the Food Companion International magazine, is now complete. The name chosen is "australus." They commented that the name sounds dignified, and that it will help promote the meat. So, next time you’re at the grill, be sure to slap on some fine cuts of australus—medium rare please.