A Taste of the Wild: Native Flavours on Your Plate
There’s something about cooking with native Australian ingredients that feels a little bit magical – as if you’re bringing a piece of the wild, untamed landscape right into your kitchen.
Today’s recipe does exactly that: Pepperberry-Seared Kangaroo with Beetroot Purée. It’s simple enough for a midweek dinner, yet special enough to serve when you’re out to impress.
Kangaroo is lean, rich, and a little gamey — the perfect match for the bold, spicy warmth of our Native Pepperberry. And when paired with a sweet, earthy beetroot purée? It’s a plate full of contrast, colour, and pure Australian goodness.
If you’ve never cooked kangaroo before, don’t worry. It’s quicker and easier than you might think — and once you’ve tasted it, you’ll wonder why you waited so long.
Why Use Native Pepperberry?
Our Native Pepperberry isn’t just another spice — it’s an experience. Harvested from the pristine wilderness of Tasmania, this little berry brings a burst of spicy-sweet heat and vibrant purple colour to any dish. It’s the secret weapon for adventurous cooks looking to add a truly local twist to their meals.
Pepperberry-Seared Kangaroo with Beetroot Purée
Ingredients
Step 1: Make the Beetroot Purée
- 1 beetroot peeled and diced
- 1 potato peeled and diced
- 1 Tbsp butter
- 1 tsp balsamic vinegar
- 1 pinch Tasmanian sea salt (optional)
Step 2: Sear the Kangaroo
- 1 Tbsp olive oil extra virgin
- 2 kangaroo fillets approx. 150g per fillet
- ¼ - ½ tsp native pepperberry fine grind or coarse grind
Step 3: Plate and Serve
- 1 pinch Beetroot & Horseradish Finishing Salt or plain sea salt for finishing
Instructions
- Start by boiling your diced beetroot and potato in a pot of salted water. Cook until they’re tender and easily pierced with a knife - about 15 minutes.
- Drain well, then mash them together with the butter and balsamic vinegar. Tip: If you prefer a silky purée, you can blitz the mash in a food processor instead of mashing by hand
- Season lightly with salt if needed. Set aside, keeping warm
- Pat your kangaroo fillets dry with paper towel. This helps them get that lovely caramelised crust
- Sprinkle each side with the coarse Native Pepperberry, pressing it lightly into the meat
- Heat the olive oil in a heavy-based frying pan over medium-high heat. Once the oil is shimmering, add the fillets. Sear for 2–3 minutes per side for medium-rare - kangaroo is best served pink in the middle to stay tender and juicy
- Transfer the fillets to a plate, cover loosely with foil, and rest for 5 minutes
- Plate & Serve: Spread a generous spoonful of the beetroot purée onto each plate. Slice the rested kangaroo across the grain and arrange it on top
- Finish with a final sprinkle of flaky Tasmanian sea salt or, if you’re feeling fancy, a few extra cracks of Beetroot & Horseradish Finishing Salt
- Pair with a glass of shiraz or pinot noir, and you’ve got yourself a restaurant-worthy meal right at home
Notes
Ready to try it?
Grab a pouch of Native Pepperberry here and start bringing a little more wild magic into your kitchen.
