This dish indulges in local, Australian cuisine by highlighting kangaroo as the hero of the plate. This is accompanied with goats curd and pumpkin bark
Preheat oven to 160C.
To make the Goat Curd Cream, place goat curd and cream into a medium bowl and whisk until combined. Place in fridge until completely chilled, about 20 – 30 minutes.
Remove from fridge and whisk to soft peaks. Transfer to a piping bag and set aside, in fridge, until serving.
For the Crispy Saltbush, place saltbush leaves on a small baking tray. Place in oven to bake until crispy, about 10-15 minutes. Remove from oven and allow to cool. Transfer to a mortar and pestle, crush to a fine powder and set aside until required.
To make the Pumpkin Bark, place pumpkin ribbons on a small baking tray. Place in oven to bake until golden brown and crispy, about 15-20 minutes. Remove from oven and set aside until serving.
To make the Olive Oil and Saltbush Poached Pumpkin, cut the pumpkin into 8 equal sized batons and place in a small saucepan along with the remaining ingredients. Set over low heat and gently poach pumpkin until softened but still slightly firm, about 20 minutes. Remove from heat.
Heat a griddle pan over high heat. Remove 4 pumpkin batons from oil and sear on each side in hot griddle pan. Remove from heat and set aside, keeping warm, until serving.
Remove the remaining batons from the oil, drain excess oil then coat in some of the reserved Crispy Saltbush powder. Set aside, keeping warm, until serving.
For the Kangaroo Jus, place a medium sized pan over medium high heat. Once hot, add oil and kangaroo trimmings and cook until browned and caramelised. Add mushrooms and continue cooking until brown. Add vinegar and deglaze the pan. Add 500ml water and simmer until reduced to a thick jus. Remove from heat.
Strain jus into a small saucepan, add butter, season and set aside, keeping warm, until serving.
For the Seared Kangaroo, place olive oil in a frypan and set over medium high heat. Season kangaroo fillets with salt and pepper and rub well into the flesh. Place the fillets in the hot pan and sear on all 4 sides for about 1-2 minutes per side. Transfer kangaroo to a warm plate to rest until serving, adding any resting juices to the saucepan of jus.
To serve, cut each Seared Kangaroo fillet into thirds and place on serving plates. Pipe Goat Curd Cream next to each piece of kangaroo. Cut Olive Oil and Saltbush Poached Pumpkin batons and add to plate. Add Pumpkin Bark on top and sprinkle with a small amount of Crispy Saltbush powder. Serve with Kangaroo Jus on the side.