Chefs' Recipes

Adam Wolfers’ kangaroo kofta

A very Australian take on the meatball favourites.
Kara Rosenlund
1H 10M

“Kangaroo is a unique meat and most people are scared of cooking it,” says chef Adam Wolfers of Gerard’s Bistro. “This is a delicious way of eating it, and it looks great presented on the bone. Have it with or without the bread.” Start this recipe 2-3 days ahead to age the tahini.


Aged tahini


1.For aged tahini, whisk ingredients with 50ml water and 1 tsp fine salt in a bowl to combine. Transfer to a glass jar, cover with a clean cloth and stand at room temperature until a slightly sour flavour develops (2-3 days).
2.Soak oats in 200ml water until very soft (10 minutes). Drain and squeeze out water until ⅓ cup of oats remains. Add to a bowl with kangaroo, lard, spices and 1½ tsp fine salt, and use your hands to mix well. Cover and refrigerate to chill (1 hour). Divide kangaroo mixture into 12 balls, then, with damp hands, press onto cleaned rib bones into an oval shape about 9cm long. Chill until firm (30 minutes).
3.Preheat a barbecue to medium-high. Lightly oil grill plate, then grill köftas, turning occasionally, until lightly charred and cooked through (8-10 minutes). Serve with aged tahini dusted with extra cumin, and with pita if preferred.

Turkish chilli flakes, also called Aleppo pepper flakes, are available from and Turkish grocers. Gerard’s Bistro use scraped kangaroo bones from the butcher. Ask your butcher for something similar, or use flat metal skewers. Chickpea miso is available from select health-food shops. If unavailable, substitute white (shiro) miso.


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