kangaroo rendang with roti canai


Despite being raised in Australia, I was 26 years old before I tasted my first bite of kangaroo. I remember it vividly, in part because Aaron and I were on our first ‘real’ holiday as a couple in Broome, 2,200 kilometres north of our hometown in Perth, Western Australia.

We arrived in Broome towards the end of March. Despite transitioning into the Australian autumn, it was oppressively hot, humid and bright. Despite those minor details, I was ridiculously excited at the thought of spending a few days in paradise with my love. As a bonus, we were also visiting the hometown of our beautiful friends Kelly, Gareth and Amanda, all of whom we see only once every few months. We couldn’t wait.



A couple of days after our arrival in Broome, we jumped into Kelly’s car (a little rust bucket that she and Gareth generously lent to us) and embarked on a 19km trip to the aptly named 12 Mile Cafe (yes, I can convert from metric), a tiny organic establishment set within the beautiful grounds of Serendipity Farm.

Upon exiting the car, I immediately smelt the heady, rich fragrance of Malay spices, mangoes and galangal. It was intoxicating, particularly when factoring in my ridiculous dehydration. We sat at a tiny wooden table on the cafe deck, sipping fresh mango smoothies whilst awaiting our food orders. For me, marinated tempeh with fresh water spinach, young galangal and spicy peanut sauce was an easy choice. Aaron, on the other hand, chose kangaroo rendang with steamed basmati rice. I looked at him quizzically as sweat dripped from my brow, pooling onto a green serviette. He smiled reassuringly. I patted him on the shoulder before leaving to visit the drop-hole ladies.

My meal was amazing, in every sense of the word. Fresh, fragrant, colourful and deliciously nourishing. Aaron’s meal smelt like… well, wild game disguised in heady spices. He started chewing, thoughtfully registering every blissful mouthful. Eventually, he stopped for air and encouraged me to have a taste. In lovestruck compliance, I reluctantly agreed.


The first forkful of that rendang has lived on in my memory like a perfect photograph. It was rich, fragrant, warm and delicious, intensely meaty but beautifully balanced by lemongrass, star anise, shallots and coconut. We devoured the whole plateful before sucking the last of our mango smoothies. Aaron has subsequently pleaded on several occasions for me to recreate our Broome rendang experience, but to be honest, I was a little intimidated. The idea of creating a perfect holiday dish in a domestic kitchen sounded wonderful, but largely unachievable. However, last week I harnessed my anxiety and went kangaroo hunting at my local butcher (sans spear, of course).

Upon arriving at Swansea Street Meats, I was disappointed to discover in conversation with the butcher that kangaroo meat is no longer farmed in Western Australia (it’s all transported from Queensland, folks). I therefore carried 1.1kg of frozen kangaroo rump home in a cloud of disappointment, alongside a kilo of beef chuck and various rendang spices. That night, I made a rendang with tender chunks of slow-braised beef, roti canai and a water spinach salad. It was delicious, but I was still determined to triumph over the national emblem.

The following week, I defrosted the lump of kangaroo and set to work on recreating our Broome memory: the perfect kangaroo rendang.

kanga kangaraw2

That brings us to the present moment. Last night, I got home from work and raided the fridge for shallots, lemongrass, birdseye chillies, garlic, ginger and lime leaves. I blended a spice paste, lovingly fried it in hot oil, then set it aside whilst I prepared the kangaroo meat. Upon opening the plastic seal, I was immediately greeted with the pungent smell of bloodied game. It was… terrible. A clean version of roadkill. But still, I was undeterred. I diced it into 2cm chunks, coated it in seasoned flour and chucked it into a hot stewing pot. It sizzled, like game in the sunshine.

Fast forward three hours. The sun had long set below the horizon and street lights were sending dappled patterns across the coffee table. I stood, kneading dough for the roti canai whilst sipping from a cold bottle of Matso’s Mango and Desert Lime cider (necessary, when recreating a Broome dish. On the stove, the rendang sat, quietly bubbling as clouds of fragrant steam rose towards the ceiling. It smelt divine; rich, meaty, sweet and dense with spice. I was pleased; even more so when my roti perfectly bubbled on the cast iron pan.



Half an hour later, Aaron and our friend Manuel arrived on the doorstep, sweating from a gym session. Post showers, food was assembled on the table and we loaded our plates generously. Then, we ate. In silence. Despite my initial reservations, I was stuffing my face without a scrap of restraint. Tender chunks of kangaroo combined with fresh coriander, cucumber and rice were piled upon pieces of soft roti and before I knew it, my plate was empty. I can honestly attest that it was that good.

If you have any reservations about cooking or eating kangaroo, I’d encourage you to put them aside for the benefit of this dish. When bought from a sustainable, responsibly-run farm, kangaroo is a very safe, nutritious and ethical meat to consume (see ‘resources’ below if you’d like to read more). It’s high in protein, low in fat (about 2%) and a good source of conjugated linoleic acid, which has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties. Though kangaroo is generally stronger in flavour than beef, lamb or other commercially-raised food animals, it’s wonderfully balanced in the strong flavours of this otherwise-authentic Malaysian dish.

Try it. From one kangaroo skeptic to another, you’ll be glad that you did.


Kangaroo Rendang

Serves 4-6 (or one very, very hungry person)

  • 1.1 kg responsibly farmed kangaroo rump
  • seasoned flour, for dusting
  • 5-6 tbsp vegetable or light olive oil
  • 1 cinnamon quill (cinnamon stick), broken in half
  • 4 cloves
  • 3 star anise
  • 3 large black cardamom pods, cracked (pound gently in a mortar and pestle)
  • 1 cup (240ml) thick, full-fat coconut milk
  • 1 cup (240ml) chicken or vegetable stock
  • 2 tsp tamarind pulp
  • 6 kaffir lime leaves, chopped finely
  • handful of curry leaves
  • 2 long mild red chillies, halved lengthways (optional)
  • 1-2 tbsp palm sugar, to taste
  • pinch of sea salt and freshly ground black pepper
  • 6 tbsp kerisik (toasted coconut, finely ground)
  • fresh coriander and cucumber pickle (I just mixed cucumber with oil, lemon juice, toasted coconut and cumin seeds, fresh coriander, crisp-fried shallots and salt) to serve

Spice paste:

  • 5 Asian shallots, peeled and chopped
  • 1.5 inch galangal root, coarsely chopped
  • 1.5 inch ginger root, coarsely chopped
  • 3 stems of lemongrass, thick white base only, coarsely chopped
  • 5 cloves of garlic, peeled
  • 4 small birdseye (Thai) chillies, whole (stems removed)

Prepare the spice paste: add all of the chopped spice paste ingredients to the bowl of a food processor (no need to peel the ginger or galangal, it’ll blend up fine). Blend until well combined.

Heat the oil in a large saucepan over medium heat. Add in the spice paste and gently fry it until aromatic, softened and reduced. Add in the cinnamon, cloves, star anise, kaffir lime and cardamom pods. Fry for 2 minutes or until fragrant. Remove from pan and set aside.


Cut the kangaroo meat into 2 x 2cm cubes. Dust with a little seasoned flour, then fry batches of meat in the same saucepan (you may need to add a little more oil as kangaroo meat is very lean) until browned. Add the spice mixture back into the pan and mix well.

Add in the coconut milk, tamarind paste, stock, curry leaves, palm sugar and a little water. Bring to the boil, then replace the pan lid and reduce the heat to a low simmer.


Cook, covered, for about two hours or until the meat softens and starts to fall apart. Taste and adjust seasonings as necessary. Remove the lid and add in the kerasik. Cook for another 60-90 minutes, or until the liquid reduces to a ‘dry curry‘ consistency.

Skim any oil off the surface of the curry if required. Serve with coriander, steamed rice, the roti canai (below), cucumber pickle and some toasted shallots, if desired.


Roti Canai (Malaysian flatbread)

This is a somewhat ‘Westernised’ recipe, adapted for the general home cook. To me, it tastes exactly as it’s supposed to; slightly chewy, layered, crisp on the outside and perfectly bendable for mopping up curry sauce. If you’d like to make a more traditional version, omit the yoghurt and yeast (and consequently, the resting/rising time). Fry as specified. More info on Roti Canai here.

Makes 6 x 15cm diameter flatbreads

  • 2 (240g) cups plain flour (+ 1 cup for kneading)
  • 3/4 cup  (180ml) of tepid/lukewarm water
  • 2 1/2 tbsp natural yoghurt
  • good pinch of salt
  • 1 tsp caster sugar
  • 1 tsp high activity yeast
  • pinch of baking powder
  • Butter and oil for frying

In a small bowl, mix the yeast with the tepid water and the sugar. Set aside until frothy.

Combine the flour, yoghurt, salt and baking powder in a medium bowl. Add in the yeast mixture, then mix until you have a sticky dough. Turn out onto a well-floured surface and knead for 5-10 minutes (sprinkle more flour onto the dough as required; I added at least another 3/4 cup) or until the dough becomes elastic and smooth.

knead1 knead2

Form into a ball, then place into an oiled bowl. Cover with a clean damp tea towel and set aside to rise for 1-2 hours in a warm, draft-free place (I ended up storing my dough in the slightly warm oven after I had turned it off).


When the dough has doubled in size, remove it from the bowl and place it onto a well-floured bench. Punch out the air and knead it for five minutes (sprinkle more flour on top if the dough becomes tacky) before dividing the dough into 8 pieces.

Preheat a large, heavy-based frying pan over medium heat. Add 1/2 tsp butter and a good splash of oil; heat until smoking. Roll out one piece of the dough into a thin (~3mm thick / 15cm diameter) flat circle, then quickly drop it onto the piping hot fry pan. It should immediately start to sizzle and puff (sorry for the lack of pictures during this stage, I was working quickly). When the top surface is covered with large bubbles, flip the bread over and press the air out with an egg flip. Remove from the heat when browned on both sides; leave to cool on a paper towel. Repeat the process with your remaining dough.

Serve plain, as I did, sprinkled with salt or spread with garlic butter. If you’d prefer to oven-bake these breads, lightly brush them with oil and bake them on a preheated, lined baking tray or pizza stone at 230 degrees C (445 degrees f) for about 10-15 minutes, or until golden spots appear.




Just a couple of obligatory ‘eating photos’, since I don’t have Instagram:

breadripped plate3

On a Personal Note:

  • The pictures for this post were taken with my new Canon EOS 70D, a completely overwhelming gift from my beautiful, wise and generous mother, Kim. I love you immeasurably. I am so, so grateful for everything you do. Aaron and I will be snap-happy for weeks!
  • Another thank you to the coolest sister-in-law on the planet, who got me these measuring cups (below) as an early birthday gift. Now I’ll be measuring things just for fun! Juls, you are beautiful and thoughtful in every way. Can’t wait to use them in a proper baking shoot!
  • Thirdly, a big thanks to Jason (our generally awesome friend and computer programmer extraordinaire) for messing around with some CSS modifications on my blog. Couldn’t have done any of the changes without you! Thanks also to Anna for being generally beautiful, warm, generous and lovely (and for staying up late so that Jason could mess with my blog!)


89 responses

    • Yes, beef is a great substitute for the inaccessible kangaroo! I do hope that you try the recipe, it’s a deliciously heady mix of spices. I loved being able to smell the curry as it cooked down on the stove :) x

    • It must be amazing having fresh meat straight from the hunt! I’m relatively new to eating game but it’s an entirely different type of meat to commercially produced beef, lamb etc. I do hope that you manage to try some kangaroo. If you’re used to eating game I think that you’d love it. What are the typical game meats that you eat where you are? We get emu, kangaroo, occasional buffalo but not really much else over here. x

  1. Wow, what a story. I have never tried kangaroo and doubt it’s easily accessible here in the States but would love to give it a try. I ate camel once in Africa, not my favorite at least the way it was prepared. Your rendang and roti sound really good, from your description I could almost smell and taste it. Beautifully written post! Congrats on the camera and the measuring cups!! The photo’s are beautiful.

    • Hello lovely. Yeah, as far as I know, kangaroo is difficult to find in America. I think some states have banned import due to some sort of bacteria that kangaroos had here years ago (I think it’s since been eradicated but the ban has remained). If you enjoy rendang I’d definitely recommend that you try this recipe with beef chuck, brisket or skirt steak, slow-cooked. Mmmm. Delicious! x

  2. Nothing like a good getaway with someone you love. It’s memorable and romantic and when it’s spent in paradise? Well the getaway is paradise itself. Mmm fresh mango smoothie from the tropics is heaven itself (never order a mango smoothie in the temperate lands. It’s not the same thing).
    Okay first of all I never knew I could eat a kangaroo (ouch!) but I do love the sound of spicy basmati rice, my favourite starch. I have experienced a drop-hole ladies (I call it drop-hole loos).
    I did feel sad about being brought back to the present moment because I was still picturing you agreeing in “love-struck compliance”, but I loved the moment when everybody ate in silence. That means that the meal was a perfect success. From the ingredients (cinnamon, cardamom, coconut, cilantro) and the time and attention that meal got, It must have tasted fabulous.
    Now about eating Kangaroo? I have to sleep over it for several nights. Thanks for sharing this wonderful post. Have a fabulous week, you are a truly romantic!

    • Aw, thanks for this thoughtful comment Liz. I agree that eating kangaroo is a difficult concept for the uninitiated. It was for me, too, but I’ve since overcome it! The combined ingredients were absolutely delicious and yes, I agree that when the hungry hordes are quiet, something must’ve been done right! Haha. I do hope you confront kangaroo one day. It’s truly a delicious, nutritious (I hate using those words together, it sounds like an advert!) protein that combines fabulously with spicy flavours. Thanks for taking the time to write xx

  3. Girl, I love you, but I just…can’t. While it looks delicious, and great job on the Malay roti, the thought of eating a little hoppity hoppity just makes me cringe. I’m sure I’d come around eventually, though. When I lived in CA, there was the most amazing dive burger joint. They were known for having rare and ‘exotic’ meats. One of them is kangaroo (during season). They also have ostrich,elk, I want to say yak, and a few other meats. Just plain fabulous.

    • There are plenty of hoppity roos over here Whit. More kangaroos than cows, as far as I know! I do agree that they’re darn cute (as are lambs and cows, awww) but I’ve come to terms with eating them, as long as I don’t have to manage the slaughtering process myself (that’d probably turn me vegetarian). Dive Burger sounds really interesting. I’ve never eaten ostrich or elk… I’ve eaten emu though. And buffalo, at a local grill joint. Quite fascinating xx

    • YES! Come visit me Nicole… I promise we’ll have a kangaroo rendang feast (possibly followed by black forest pavlova… I know that’s a cultural clash but an Aussie meal is incomplete without it!) xx

  4. What a fabulous present! And the camera, too :) Gosh, I wish someone – anyone – would present me with a camera that has a smaller (larger) aperture than f.4! I wouldn’t care if it was second-hand.
    – It won’t surprise you that I’ve never tasted kangaroo. Grief, I haven’t even tasted venison. And I happen to like game. Wow, your meal sounded so amazing.

    • I know, I am ridiculously fortunate. But then again, there was reason for the gift. I happen to be turning officially ‘old’ in a couple of weeks. Thirty. Argh! And re the interesting meats – you HAVE to try venison! It’s delicious! As for kangaroo, I like it but it’s an acquired taste. Very strong and ‘gamey’, though not as gamey as emu. Don’t try emu ;)

  5. I have no doubt this recipe (or rather recreating it at your standard) is well beyond my capability, but after reading that, who could resist trying? Already organising ingredients to make it on friday. Thanks for sorting out my weekend meal plan! again!! ;-) (gorgeous pics by the way, very thoughtful gift, nice one mumsy!)

    • Don’t be silly, of course you can make this! It’s no more complex than the goat curry that you masterfully created a few weeks ago. Can’t wait to find out how you go… the roti are easy to make too, so don’t avoid them! And yep, mum is wonderful. It’s my early birthday present. I love her to bits (and you!) xx

    • Haha, yes! Kangaroo can be amazing when it’s cooked right. I loved this dish, completely and utterly. It was delicious… never thought I could eat kangaroo meat so fast! Thanks for the lovely comment Uru. Definitely try the roti. They’re the best flatbreads ever xx

    • Thanks so much lovely. Haha, yep… definitely snap-happy times. I’ve still got heaps to learn about using manual settings on a DSLR but I’m already flabbergasted by its capability. Oh, and the roo was even better than beef. So good! xx

    • Sort of exotic ;) Kangaroos are almost considered ‘pests’ over here though, there are thousands of them in the bush. They’re definitely an acquired taste though. Very strong in flavour, but delicious if cooked well xx

  6. Loved reading this post Laura! I’ve only tried kangaroo once – many years ago, as a beautifully marinated steak. Might be well and truly time to revisit it! Enjoy the new camera and mixing bowls and ‘Happy Birthday’ for whenever the big day is, coming up soon! :)

    • Thanks so much. Mmm, definitely time to revisit kangaroo if you liked it first time around. The rendang is definitely a great way to use the full-flavoured meat. And yes, birthday coming up soon! It’s a big one – 30. Not looking forward to it at ALL. The presents make it a bit easier though ;) x

    • Thank you Jen. It was fun travelling down memory lane for the purposes of this post. Definitely try a rendang with kangaroo, it’s the best kind of curry meat imaginable, methinks! I loved every bite. Thanks for the comment xx

  7. Looks utterly dreamy. I love a good curry… and I could seriously make like a slot-machine and feed those beautiful discs of roti into my mouth one after the other like a desperate pokie player.

    • Mmm, yep. The roti were good enough to just eat by themselves… I would’ve happily filled them with some sort of cheese and eaten them as perfectly melty cigars. They were good with the curry though. Delicious, darn it! xx

  8. This looks delicious and your description of your first experience tasting it was just beautiful. Thank you for sharing such a delightful post. I would like to try kangaroo soon!

    • Hello Monet! Thanks so much for the lovely comment. I do hope that you get a chance to try kangaroo. I’ve heard that it’s not exported to some parts of the world (particularly in the USA) but I hope it’s at a butcher near you! So delicious. I loved every bite xx

    • Not sure about kangaroo exports to the US David. I know that they banned kangaroo a while back due to possible spread of disease, however that may have been lifted as kangaroo butchery and farming practices have improved. If you can’t find kangaroo, beef or lamb will suffice. Or, just come visit me and I’ll make it for you!

  9. Even as a vegetarian I need to say that this looks and sounds most appealing. Such beautiful pics, I love them – and I also love this spicy paste you created and the cucumber pickles. I have to try this! Congrats as well to your new camera and the new blog design (and the pretty bowls, of course).

    • Aw, thank you so much Claudia! You could probably use the rendang spices with tofu or tempeh? I’ve never tried it but I imagine it’d work! Thanks so much for your kind words. Appreciate it heaps! xx

  10. I have never thought of kangaroo meat with Rendang! Despite being Australian too, I havent tried kangaroo meat (proababy because I dont live there and its hard to get here). My brother lives in Perth and eats it quite regularly now AND says its healthy :) Your meal looks so wonderful.

    • Thanks so much Sofia. Yep, from what I’ve heard, kangaroo is quite hard to track down in European countries and the USA. I didn’t realise you had a brother who lived in Perth! Were you originally from Western Australia? We could’ve crossed paths without knowing it :) xx

      • Yeah, we grew up in Rockingham :) My brother went back to live in Perth a few years ago and I’ll let in you in on a semi secret, Mr. H. and I will probably go to live in Oz (though Sydney is in my mind) next year). Do you live in Perth?

      • Ah, I have some friends that grew up in Rockingham also (remember the ‘Swinging Pig’?). I haven’t been there for ages though. Can’t believe that you guys might move here (to Australia) next year! Woop! Yes I live in Perth, so it’s significantly closer to Sydney than Spain :) If you come and visit your brother or if I go over east some time after your move, we should meet up! It’d be lovely to chat face to face! xx

  11. Kangadang!! Sorry, couldn’t resist. Laura, this looks magnificent. Using roo meat for rendang is a fabulous idea. I’m with you though – the aroma of uncooked roo takes a bit of getting used to. I haven’t cooked it for a while, but you’ve inspired me. It’s such a beautiful, rich meat. Congrats on your new camera – your photos are looking fab. Great post.

    • Hahahaa! Love that Saskia! I also came up with the term ‘Roodang’ but I wasn’t sure whether it was inappropriate so I just left it! Kangadang is way better (I think I’ll be using that in our house from now on!). Yep, agreed… the uncooked and searing kangaroo smelt like roadkill. Horrible. It was worth it in the end though, so delicious! I appreciate you taking the time to comment lovely xx

  12. I am yet to taste kangaroo and your description is enough to entice me to give it a go soon. I cooked a similar Thai dish last week (will be posting soon) and I am amazed to see almost identical ingredients (in the spice paste). I felt intimidated initially making the paste from scratch especially since it involved a not-so-great ingredient called belacan but I was ecstatic with the overall outcome of the curry. Your post is mouthwatering…not just the pictures:-)

    • Oh yum! I can’t wait to read your Thai post also! I think the spice paste ingredients are very commonplace across most Asian cultures. Not sure what it is that makes the finished product so diverse from place to place. I guess it’s the cooking process. I LOVE belacan! I do agree that it smells horrible (as does fish sauce) but it’s definitely delicious. I’ll look out for your post xx

  13. WOW! What an amazing post Laura! Such detailed and amazing photos too, and such a GREAT recipe, as I love rendang curry. I can’t get kangaroo in France, I have tried before, but I should be able to use beef don’t you think? Like a classic beef rendang? Lovely post and such engaging writing too……Karen

    • Thank you Karen, you are so lovely! Yes, beef chuck or skirt steak (second class cuts) or some goat would perform beautifully in this recipe. I’ve made the classic beef on a number of occasions and it’s wonderful. Thanks for taking the time to comment. I appreciate it hugely xx

    • Aw, thanks Amber! I appreciate you taking the time to comment. It’s definitely harder to find kangaroo overseas. I think some American and European states have banned export to avoid possible diseases etc. Try beef chuck/skirt steak or goat as alternatives xx

    • You could definitely make it with beef dearest! It’s delicious either way, though the kangaroo had a slightly richer, ‘meatier’ flavour that complimented the rendang spices beautifully. I understand that roo is quite hard to find in Europe and America. Beef chuck or skirt steak or goat meat would probably be my alternate choices xx

  14. Terrific post. This is exceptionally well written, with an engaging and entertaining style. I’ve never had kangaroo, and never even thought of eating it before, to be truthful. But I gotta try this! The recipe sounds terrific – my kind of dish. Superb stuff – thanks.

    • Thanks John! I adore curries of all kinds so I was bouncing in my chair as I got to eat this. The kangaroo was beautiful paired with the herbs and spices. Definitely try it with beef if you can’t track down kangaroo though. It’s delicious either way :)

    • Haha, thanks lovely! It wasn’t too difficult to make. The time aspect was probably the biggest hurdle… we ate dinner after 8pm that night. I am sure that with your culinary and cultural experience you’d make an amazing rendang. Yum! xx

  15. I loved reading your story Laura :) I still have to try kangaroo meat. I must admit I’m not really drawn to it (I can’t help but see the living animal in my head…) but I really want to give it a go someday and your recipe seems like a good place to start. I remember when I first arrived in Sydney, seeing kangaroo meat on the shelves seemed very exotic to me but it’s actually quite common here!

    • Thank you Marie. Yes, I definitely understand the aversion to eating such a lovely animal. I feel the same about all meat actually, but then I don’t think I could go vego without a serious amount of pain! There’s a lot of kangaroo meat available here too, despite the fact that it’s now only farmed in the eastern states. Give it a go if you can get over the ‘kangaroo’ and ‘gamey’ aspects of it. It’s truly delicious xx

  16. Your recipe sounds, and looks, amazing! I love kangaroo too. My favourite recipe is vinda-roo (kanga vindaloo). I sometimes use the mince in spag bol, and I love kanga sausages too, they taste great and are so low fat. And I agree, its ethical and much better for the environment. The smell when it first hits the pan is fairly unpleasant though, but its worth it.

    • Oh, I’ve never made vindaloo with kangaroo before! That sounds wonderful! Do you have a go-to recipe on the net/your blog that I could look at? I’m just starting to appreciate the full value and versatility of kangaroo. I agree that the first smell of the meat is horrible… when I opened the sealed plastic I wanted to gag. It starts to smell delicious after it’s cooked for a while though :) xx

  17. What a special dish for me,…I never tasted your national animal before,…Real Kangeroo meat? It sure looks really tasty,..You made home-made rotis as well,…Now, I am really & truly impressed, dear Laura! Woehoe: Kangeroo in the pot!

  18. Kangaroo? Really? I don’t think I will ever find kangaroo meat here but I sure would love to give it a try… you describe it so perfectly! Anyway, I never thought I’d be saying this to myself but I think I’m craving kangaroo. :P

    • Thank you so much Ruby, haha! Yes, it’s a commonly available meat here in Australia. Delicious, as long as you don’t mind a slightly ‘gamey’ flavour when eating meat. Thanks for taking the time to comment xx

  19. After so many years in Indonesia, Malaysia and Singapore, rendang is one of my favorite, very favorite dishes. I loved the story of your first bite of kangaroo, Laura. Even in Australia, it’s not offered on many menus so I have never tried it. Venison, on the other hand, might be a fitting substitute. Your thoughts?

    P.S. I am coveting your beautiful blue and white plate.
    P.P.S. If you are ever in Asia, avoid eating with your left hand. It’s not the done thing. With no such compunctions, your photo made me want to take a bite of your crispy roti.

    • I do love venison. It does have a similar taste to kangaroo, a little less gamey but equally lean and delicious. Over here, venison is much more expensive though so I’m not sure whether I’d buy it for a rendang dish. The plate is from Johnson Brothers. I bought a whole table setting when I first moved out of home. Luckily my husband liked it too (we’re both into vintage crockery and home items so the plates fit in beautifully). Re the left hand thing, I wasn’t aware that it applied anywhere but India. Very good spot! I’ll remember that next time I travel to Asia xx

  20. Living here in Florida I’ve obviously never been presented with the opportunity to try kangaroo. Your dish looks delectable, Laura. That roti looks perfect and how I’d love some tonight for dinner! Fabulous birthday gift-you must have been giddy!

    • I was! It made turning thirty (next week) that tiny bit better! I’ve been struggling to get good photographs with a mid-range camera for a very long time so it’s made the photography process so much easier. Now I just to learn how to use the manual settings ;) I do hope you get to try kangaroo one day. It’s a beautiful lean meat xx

  21. I have camera envy! I just looked up the Canon EOS 70D, phwoar!! Pls tell us how the camera works out, as I’m starting to look at DSLRs and get itchy fingers. The rendang and roti looks mouth watering, I like cooking with kangaroo but it can be tricky to keep the meat from drying out. Why didn’t I think of putting it in a rendang before?

    • So far the camera’s great! I still have a lot to learn about how to use the manual settings but the functional capacity and ability to cope with low light is wonderful! The rendang is definitely my favourite way to use kangaroo so far. The spices balance the ‘gamey’ nature of the meat wonderfully, and the slow-cooking process definitely keeps it tender :) x

  22. Oh, man, I can’t even eat lamb so I don’t know how I would fare with kangaroo, not to mention, I have no idea where I could source this from! Don’t think Costco carries it! I am envious of those people who can eat anything and enjoy it. I have such issues with smells and taste. I don’t even know how I write a food blog!
    Having said that, this curry looks fabulous. The colour and the flavours, and my beloved curry leaves! I got excited seeing them :) My husband is an adventurous eater and when we visit Australia, I will at least take one bite of kangaroo because you said so!!


    • Aw, sorry to hear that you’re not a fan of ‘meaty’ foods Nazneen! I can understand though. It’s a strong flavour, particularly kangaroo. If you husband is more adventurous he may enjoy it though! Definitely look out for kangaroo on menus when you visit here (and yes, I love curry leaves too! They are the best!) xx

  23. Laura, despite being late reading this due to extensive traveling, what a vivid recount of your first time having Kangaroo! As much as I like the cute mammal, I have to say I would try it in a heartbeat, especially because I love gamey meats!
    Thank you for a great recipe and congrats as always on your great food photography! :-)

    • I hope that your travels went well Stefano! Always a pleasure to see a comment from you. Thanks for the kind words about the photos and words. YES, you should definitely try kangaroo if you love wild game. It’s amazing when it’s seared, hot and crisp on the outside and rare on the inside. I cooked this again yesterday and seared a couple of pieces for my husband and his friends. I think they actually preferred it bloody (such a male thing, excuse the stereotype!) :)

  24. A,axing dish and yes, good roti and a curry could be a cure all for many! I’ve spent time travelling to Broome for (work) in the past. Quite hectic and we didn’t see a lot during work, but I do remember an amazing morning on Cable beach, swimming, champagne breakfast and resting. The food in Broome is so electric from all the cultures that intermingle. :)

    • Oh wow. I can imagine how good that morning at Cable Beach must’ve been. I’ve only been to Broome once and it was a beautiful experience. You’re completely right about the cultures intermingling, it’s quite a melting pot over there. I love curry. I could quite happily eat it daily! xx

  25. Oh I tried really hard to like kangaroo, I really did. Ethically, environmentally, health-ily (ahem) it’s all good I know that. But…the first and only dish I made with it was a shocker and Mr Chocolate and I still talk about ‘that’ meal. Sorry lovely I just can’t do it!
    I can do goat though :-)

    • Ah dear! You poor thing. Sorry to hear that the roo escapade was a bit of a disaster! Aaron loves it so I make it all of the time now… I struggled initially but I think that with a bit of cooking experience, it’s won me over. I LOVE goat! I’ve made a mean Mauritian goat curry a couple of times now and it’s one of my all-time favourites xx

  26. Such a nice post. There aren’t many posts I read from start to finish, but your usually grab me and won’t let me go – like this one. And it is fabulous to read about kangaroo from the perspective of an Aussie. When I tasted it in Australia, I liked it but was not overwhelmed, so I wondered if all the Aussie’s were sitting behind me chuckling at the silly American eating roo :-)

    But your dish sounds so delicious – and, as always, looks absolutely breathtaking. (must be that new camera). I’m going to see if it is available here in the States and give this a try. If I do, I’ll be back with questions!

    Sorry for being so absent. I haven’t been posting or reading for a while…

    • Hello beautiful. Thanks so much for the kind words, it’s always nice to read anything you write. No need to apologize for ANYTHING. Blogging should be a pleasure, not a chore, so if you needed a break I am glad that you had one. Re the kangaroo, I think most Australians have the same reaction as you did upon trying it (or some people hate it altogether, so you did well!). It’s delicious when cooked well, but otherwise unremarkable. And yep, I am so, so enamored with the new camera. I wish I sent myself broke by buying one much earlier. But hey, it’s only up from here. Hugs! Take care lovely xx

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