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Char-Grilled Kangaroo and Creamy Washed Rind Stack on Mesclun

Serves 10


  • 60ml balsamic vinegar
  • 60ml olive oil
  • 20ml honey
  • 1 clove garlic, crushed
  • freshly ground black pepper, to taste
  • 250g mesclun (salad mx)
  • 100g raisins
  • 300g bacon rashers, cut into fine strips, fried until crisp
  • 1.5kg kangaroo fillet, trimmed
  • 500g thinly sliced Australian washed rind cheese
  • 100g toasted pinenuts
Download Recipe (PDF)


  1. Whisk together vinegar, oil, honey, garlic and pepper to form a dressing. Combine mesclun, raisins and bacon.
  2. For each serving
  3. Char-grill 150g kangaroo fillet until well sealed and done to your liking. Rest 5 minutes before slicing diagonally. Toss dressing through a portion of mesclun salad (approximately 1-1 1/2 cups) and arrange on serving plate. Stack slices of kangaroo on top of salad and top with 2 slices washed rind cheese and a sprinkling of pine nuts.
  4. Note: Australian washed rind cheeses are surface-ripened soft cheeses that have been 'washed' during ageing to develop flavour. They have a characteristic orange brown sticky rind with a golden interior. Their pungent aroma is a direct contrast to their surprisingly sweet taste.


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