Carpaccio of Kangaroo with Radishini and ODO Cheese

After a cracking hangover on Saturday morning I decided I better do something with my Sunday so we made a trip to the Farmers Market in Hobart.

There was so much great produce there we have decided to make a Farmers Market post a semi-regular thing. This week some radishini caught my eye and as I love all things raw I thought we would try it with some rare roo I also found at the market.

2x Kangaroo or Wallaby Fillets
2x Tbs Brown Sugar
1x Tbs Salt
1x Tsp Black pepper
1x Tbs of Bruny Island ODO Cheese
Olive Oil – the good stuff
Juice from half a Lemon
A few sprigs of Radishini – see pic. I also added some Cressini.

1. Mix the roo with the brown sugar, salt and pepper and light smoke – for say 5mins. You don’t have to smoke the roo, but if you don’t leave out the brown sugar.
2. Sear the roo in a hot pan and let sit, then slice as finely as possible.
3. Lay out on a plate and crumble some cheese over and add the radishini.
4. Dress with olive oil and lemon juice before serving.

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2 Responses to Carpaccio of Kangaroo with Radishini and ODO Cheese

  1. Ruth says:

    YUMMITY Yum! gorgeous images to go with a gorgeous recipe.

  2. Now that is the kind of farmers market I should like to frequent

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