Kangaroo Tonnato
Starter
Rae's | Jason Saxby
- 300 g Raw kangaroo loin
- 2 tbsp Good quality salted capers (Rinsed)
- 1 tbsp Chive (Chopped)
- 1 tbsp Finger lime (Only pearls)
- 30 ml Smoked olive oil
- 30 ml Macadamia oil
- 1 tsp Fresh horseradish (Peeled and microplaned)
- 10 g Salt flakes
- 2 g Black pepper corn
- 1 bunch Mixed colour radish
- 10 piece Radish flowers
- 100 g Pickled onions
- 4 piece Garum glased Piadina
- 100 g Tonnato dressing
Raw Kangaroo Mix:
- Wrap Kangaroo loin in cling film and place in freezer for an hour to firm up. This will make it a lot easier to cut.
- When semi frozen, remove from freezer and cut into a 5 mm dice using a very sharp knife. Using a blunt knife or cutting the meat messy will alter the texture of the meat, which alters the success of the end result. Also remember to wear gloves and use a clean chopping board when handling meat you are serving raw.
- Put kangaroo into a small mixing bowl.
- Cover and place in fridge to let the meat defrost slowly.
- Meanwhile prepare the garnishes below.
- Only when you are ready to serve, dress the kangaroo with the oils, chive, capers, and salt and pepper to taste.
Garnishes:
- Finely slice radishes on a mandoline or with a knife. Either use them straight away or store them in cold water until serving.
- Pick radish flowers and store in an airtight container until needed.
- Squeeze finger lime pearls out of the limes by cutting the tip off and squeezing them from the opposite end. Similar to a tube of toothpaste. Remove seeds and then place pearls into a small container until serving.
Assembly:
- Dress the Kangaroo with the other ingredients and taste for seasoning
- Spoon tonnato dressing on the plate just off centre and make a round puddle
- Divide the kangaroo between the plates
- Then place a few pieces of pickled onion between the plates
- Place a few small piles of finger lime pearls spread out a bit
- Arrange the slices of radish to cover the whole mound of kangaroo
- Arrange radish flowers
- Serve Piadina on a side plate while still warm and fresh
Story: This dish is a hybrid of two classic dishes. Vitello Tonnato and tartare. Both are favourites of mine. I chose this dish for the show because it best represents my cooking style. Italian inspired with a local focus. By combining my love of Italian flavours, my desire to be a little more conscious and sustainable and my pride for native Australian ingredients, the dish ends up being a little lighter and fresher than the original while still retaining the characteristic flavours that are important to the dish. More suited to today’s dining environment in regards to sustainability and creativity. But more importantly, it's delicious!
