At Firedoor in Sydney, Australia, chef and proprietor Lennox Hastie cooks native components over a stay fireplace, together with one which’ll be overly acquainted to anybody dwelling on the continent. “Kangaroo [is] clearly an enormous, endemic protein in Australia,” Hastie says. “It’s a really giant wildlife useful resource that we don’t actually faucet into that always. I believe it may be superior. Like all ingredient, well-handled, well-hunted, handled with respect and love, will be improbable.”
Hastie says the meat, from “a two-and-a-half-year-old purple kangaroo,” is the least “game-y” of all of the sorts of kangaroos, making it a really perfect introduction to clients who’ve by no means tried the meat earlier than.
Earlier than the kangaroo meat goes onto the hearth, it will get a lightweight spray of grapeseed oil quite than a brush, as a result of Hastie says it envelops the meat higher, offering a greater seal. Because of the warmth of the stay fireplace, the meat can’t keep on the grill for lengthy.
“The wonderful thing about cooking with fireplace is it has this actually intense warmth,” says Hastie. “The embers of the hearth of the iron bar burn about 900 to 1,000 levels celsius, and that offers you a stunning sear on issues just like the kangaroo.”
The meat is plated and served with a pepperberry dressing, which is native floor pepperberry, grapeseed oil, and Australian vinegar.
Watch the complete video to see how Firedoor makes its different dishes like queen scallops, dry-aged rib-eye, and extra.