Olive wood smoked kangaroo, pancetta, black pearl barley salad, young fennel, pickled beets and spiced hazelnuts

Masons of Bendigo, Serves 4


Sonia from Masons has provided the recipe in a conversational format with ingredients and method combined - please see 'method' section for full recipe!


Pruning’s from olive branches are dried and chipped. These are used to smoke the kangaroo fillet.  A simple set up with an old wok, small resting rack and foil is enough to get you on your way. Be really careful when you uncover the foil, the smoke will burn your eyes!  Depending on the size of meat and how smokey a flavour you prefer, have a play around with smoking times. For your first attempt, try smoking for 5 minutes and cooking the meat through in a hot oven for a further 2-3 minutes. Rest for 8 minutes before carving. 600-800g of Kangaroo is required.

The true hero of this dish is the salad. Lots of Mt Zero goodness to be found!

100g red lentils
100g black quinoa
200g quinoa
100g black pearl barley

Cook as per instructions on the packets and allow to cool.  When chilled add the below ingredients to complete the salad.

2 parsnips, peeled, diced and roasted until cooked through (not mushy please!)
½ cup broad beans, blanched, peeled and re-freshed in ice water to retain colour.
¼ pistachios, roughly chopped
¼ cup pork floss – we make this with the trimmings from our McIvor Farm Berkshire pork belly skewers. Cook in low heat in a pan until golden brown and crispy. Flake when cooled.
2 tbspns chopped chives
2 tbspns chopped parsley
sherry vinegar to dress the salad

Other garnishes you can serve with the kangaroo and salad:

Young fennel – trim the tops and blanch in salted water for 3 minutes, refresh in ice water to retain colour. Just before serving, heat in a pan with EVOO.

Spiced hazelnuts – toasted 1 tbsp sesame seeds, 1.5 tsp cumin, 1 tsp salt – grind together than add 1/2 cup hazelnuts before pulsing to course crumb.  Keep in an airtight container.

Pickled beetroot – Cook beets in salted water until soft. Peel gently. Bring to the boil 400ml vinegar, 150g sugar, ½ small onion, black peppercorns and fennel seeds to season. Whilst liquid is hot, add the beets and allow to infuse.  Serve at room temp.

Recipe Ingredients from the Mount Zero Range