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Iceberg sandwich of barbecue chilli kangaroo and smoked eggplant
Serves 4

50g ginger/garlic paste — see end of recipe
130g Lingham’s sweet chilli sauce — available from most Chinese grocers
130g Olive’s Tomato Sauce pureed or Lucia’s Napolitano sauce or similar preservative free tomato sauce
splash EV oil
800g kangaroo saddle, sinew removed
4 medium eggplant, pricked with the tip of a knife and grilled on apre–heated slow barbecue until the skin is charred and the centres soft
1 medium red onion, peeled and finely sliced
½ Iceberg lettuce, quartered
mint, parsley flowers, dill
4 large red chillies seeded, scraped and very finely julienned
4 dessertspoons chilli oil with chilli
4 shallots, peeled and finely sliced and fried until crisp in hot oil
2 limes, quartered and cleaned just before plating

The day before

Mix the ginger/garlic, chilli sauce and tomato sauce together. Marinate the meat for at least one day. Pack tightly into and airtight container and keep refrigerated.

One the day
Working one at a time on a clean plate, split the eggplant horizontally with a sharp knife and avoiding the charred skin scrape the pulp onto a clean plate.

It is virtually impossible to give an exact cooking time for kangaroo, as it depends on the thickness of the fillets and the temperature of your fridge but bringing the meat out of the fridge an hour before you want to cook it is good advice.

Pre heat the barbecue
Sear the kangaroo for a couple of minutes on all sides. Remove from grill and rest it on a plate with a cake rack covered tightly with foil and leave in a warm place to rest for 10 minutes. On top of the barbecue lid is a good place.

To serve – make a sandwich with layers of salad ingredients and kangaroo, garnishing the top with the fried shallot and mint. Drizzle the chilli oil and tuck the lime wedges at the back and serve.

Where to buy in Adelaide
Kangaroo can be bought in cryovac packs in most supermarkets. Prolonged aging in the bag ruins the taste and we do not like this product.

Our preferred supplier for more than 30 years has been Kanopy Meats, Shop 15 Market Plaza, Adelaide – 231 14486 in the Adelaide Central Markets. This is premium quality, very fresh and remains extremely inexpensive in comparison to other meats.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.