Peppered kangaroo fillet with nori omelette, wasabi potato pikelet and horseradish cream

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

This dish is a wonderful way to introduce the fantastic texture and flavour of kangaroo — lean, cholesterol-free meat that demands simple, quick cooking in order to maintain juiciness. Kangaroo meat is now available in the United Kingdom at stores such as Harvey Nichols and Harrods.


  • ½ teaspoon white sesame seeds
  • 1 nori seaweed sheet
  • 100 ml


  1. Dry-roast sesame seeds over gentle heat until just coloured. Toast nori sheet over direct flame for a few seconds, then chop finely. Combine sesame seeds, toasted nori, oils, mirin, pepper and bonito, then add meat and refrigerate for at least 5 hours, ensuring meat is covered.
  2. To make the pikelet mixture, cut potatoes into 2 cm cubes. Blend all ingredients exc