Gastronomixs

Paroo kangaroo with beetroot and radicchio kimchi

This month's guest chef is the Australian Mark Best from Marque Restaurant in Sydney. Mark is one of the world's most prominent chefs and he has a very unusual and instantly recognisable style. He started his career about as far from the kitchen as it's possible to get - he was originally an electrician working in a mine. Later he met the woman who would become his wife and decided to change careers entirely and begin a café. He gained his experience in various restaurants and travelled to France, where he ate at L'Arpége and later trained there. He also worked as the sous-chef at Quay Restaurant in Sydney. In 1999, Mark and his wife opened Marque Restaurant in Sydney. Since its opening, the restaurant has become renowned for its innovative approach to food. Mark's creations appear minimalist, but a second glance reveals how spectacular they truly are! The techniques he uses are simple and focus on utilising the entire product. In his kitchen, he gives simple ingredients centre stage, using them in perfect combinations and creating dishes that 'seem like they're found in nature'. French cuisine is the basis for his cooking, combined with modern Australian cuisine. 

Red kangaroo is sustainably harvested and carefully processed. Only the males are shot, maintaining the population balance. The kangaroo is as delicious a game meat as you will find and better than most venison, which it resembles. It is paired with beetroot, which is a classic flavour, and kimchi, which is not. The 'kimchi' is radicchio, naturally fermented then dried. The leaves are crisp, acidic umami bombs. They create a perfect foil for the richness of the meat.

Creation by Mark Best, Marque Restaurant, Sydney, Australia.

Paroo kangaroo with beetroot and radicchio kimchi

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Ingredients

10

large

beetroot

1

tsp

liquorice powder (ground Turkish pepper sweets)

1

 

star anise

3

heads

radicchio lettuce

2

%

salt

 

 

beetroots

 

 

staranise

500

g

Paroo kangaroo strip loin

 

 

cocoa powder

3

heads

radicchio lettuce

200

g

daikon radish

1

 

red chili

1

 

green chili

1

 

garlic clove

150

g

nashi pear

3

 

spring onion

40

g

honey

1

l

water

Preparation method: fermented radicchio
  • Remove the outer leaves from radicchio lettuce, wash and dry well.
  • Finely shred the leaves and place in vacuum bag. Add salt (2% of the weight of the leaves).
  • Vacuum seal the bag, removing all air. Store at room temperature for 7 days.
  • During the 7 days, observe the radicchio. If the vacuum bag starts to expand, transfer the fermenting radicchio to a new vacuum bag, reseal (removing all air), and continue fermenting for the remaining days. This may need to be done several times.
  • After the 7 days, transfer the fermented radicchio to an airtight container and store in the fridge.
Preparation method: radicchio kimchi
  • Remove the green outer leaves from the radicchio, discard. Keep remainder of radicchio whole, wash and dry well.
  • Place daikon radish, red chili, green chili, garlic clove, nashi pear, spring onion, and honey into a food processor and blend to a fine paste.
  • Place the radicchio lettuce, the kimchi paste, water, and salt (2% of the total weight of ingredients) into a vacuum bag.
  • Vacuum seal the bag. Removing all air. Store at room temperature 7 days. Turn the bag over every day. During the 7 days, observe the radicchio. If the vacuum bag starts to expand, carefully transfer all ingredients to a new vacuum bag, reseal (removing all air) and continue fermenting for the remaining days. This may need to be done several times.
  • After 7 days, remove radicchio heads from the bag. Carefully remove the leaves from the stem, keeping them whole. Lay them flat on a lined baking tray.
  • Dry in oven at 50°C overnight or until leaves are crisp.
Preparation method: beetroot jerky
  • Peel beetroot and dice into 1.5cm cubes. Reserve trimming.
  • Juice the trimming, pass through a fine sieve.
  • Over a medium heat, reduce juice to half its weight. Once reduced, dissolve in liquorice powder.
  • Add beetroot dice into the juice reduction. Simmer over a medium heat until the beetroot just cooked through.
  • Once cooked, remove beetroot dice from the liquid and set aside.
  • Reduce remaining liquid to a thick syrup. Remove from heat and return the cooked beetroot dice to the syrup. Stir well, ensuring beetroot dice is evenly coated in the syrup.
  • Lay the beetroot dice on lined oven trays. Place in oven at 55°C for 4 hours. Occasionally toss dice on the tray to allow for even drying.
Preparation method: beetroot reduction
  • Peel, chop and juice the beetroots. Pass the juice through a fine sieve.
  • Reduce the juice over medium-low heat with star anise until it reaches a syrup consistency.
  • Set aside.
Preparation method: Paroo kangaroo
  • Ensure strip loin is dry and at room temperature.
  • Season generously with salt and roll in cocoa powder, covering all surfaces.
  • Heat vegetable oil in a frying pan until smoking.
  • Sear strip loin on each side for approximately 15 seconds.
  • Place on a wire rack to rest for 10 minutes. During the resting, turn the kangaroo to allow the juices to evenly distribute through the meat.
  • Before serving, place in a 200°C oven.

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