best roo around

Being such a unique element to the island, I find kangaroo meat is not too popular on the local menus. Corn, asparagus, garlic and bak choy were the chosen ingredients for this new incursion, after long kangarooless months.

Once the pan was very hot, it was time to drop the meat on it, so it'd get a nice brown colour all around. Maybe for no more than two or three minutes.

The secret Lynn discovered years ago is that once the meat has the right colour, the intense cooking has to stop, so it doesn't get too hard and chewy. The oven was step two, before landing on the plate.

Shiraz is an unsual wine in my repertoire. I often find it too dense and even sweet, without much of a spark. But this time, following a glass I enjoyed in Melbourne only a couple of weeks ago, another shiraz was on the spot: a 2008 Best's Bin 0 shiraz (14,5%), from Great Western in Victoria.

The roo was perfectly cooked for me, a big bloody red lover, displaying all its "wild" flavour and tenderness. These kangaroos are farmed, although their flavour still reflects some sort of wilderness accents.

Keeping the seasonal mood alive, some cherries were back on the table, originals from Orange (NSW). Of course, these were the ones from the Kakawa world, covered with an intense black chocolate coating.