INGREDIENTS
Wattleseed cracker
150 g (1 ⅔ cups) rolled oats
80 g unsalted butter
2 tsp (5 g) salt flakes
650 ml water
2 tsp wattleseed
Kangaroo tartare
2 tbsp mayonnaise
2 pinches mountain pepper leaf
1 tbsp finely chopped parsley
Salt flakes, to taste
1 kangaroo loin, approximately 180 g
To serve
Mixed herb leaves and flower, garnish
¼ tsp freeze dried finger lime powder, optional
¼ tsp wattleseed
Miele accessories
METHOD
Wattleseed cracker
- Line a perforated baking tray with baking paper.
- Place the oats, butter, salt and water into a medium saucepan and heat on medium-high heat, induction setting 7. Stir frequently for approximately 10-12 minutes until thick.
- Preheat the oven on Intensive Bake at 180°C. Pour the mixture onto the tray and using a spatula, spread evenly to a thickness of approximately 4 mm. Sprinkle the wattleseed evenly over the top.
- Place the tray into the oven on shelf level 1 and bake for 45-50 minutes, or until the cracker is crisp.
Kangaroo tartare
- Combine the mayonnaise, pepper, parsley and a pinch of salt.
- Finely dice the kangaroo and mix well with the mayonnaise. Season to taste.
To serve
- Break the cracker into random shards. Top with a large teaspoon of kangaroo tartare and spread slightly to flatten.
- Cover with herbs and flowers and sprinkle with finger lime powder and wattleseed.
Hints and tips
- It is important to use premium grade kangaroo for this recipe. We source our meat from Paroo Kangaroo and can be purchased through leading butchers.
- Any leftover crackers can be stored for a couple weeks in an airtight container. They’re great served with cheese and pâté.
- Native Australian spices can be purchased online or through gourmet food stores.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
