You can’t go to Australia and not eat kangaroo. Well, I can’t anyway. I know some people find it strange that kangaroo is eaten, but it is no stranger than eating pigs or cows. You eat what you have available in your country, after all. That doesn’t mean that kangaroo is hugely popular though. Chicken, pork, beef and lamb still reign supreme in Australia, but it is readily available and served in many restaurants.
I had eaten a kangaroo tataki before on a trip to Tokyo, but I didn’t hesitate to try it again when it was on the menu of the Queensland Art Gallery café in Brisbane. As part of a limited edition menu pieces of grilled kangaroo were served on a flatbread with some native ingredients such as saltbush, which I will write about another time. The meat was served medium and reminded me of beef. If I had no idea what it was, I would definitely have guessed beef. That’s not at all a bad thing. After all I do like a nice piece of beef. It was cooked with care and worked well with the other ingredients to make a nice, albeit light, lunch.
Fear Factor – 0 / Taste Test – 8