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Kangaroo with wattle seed dukkah


  • To make the dukkah, combine half of the macadamia nut oil with the ground wattle seeds and salt in a large bowl.
  • Add the kangaroo fillets and toss to coat well. Refrigerate for at least 1 hour.
  • When ready, heat a little fresh macadamia nut oil in a heavy-bottomed pan and briefly cook the drained kangaroo until sealed on both sides. Remove and set aside for a few minutes, before slicing on the diagonal.
  • At the same time, dust the julienned yams with cornflour and deep fry in hot vegie oil until golden brown. Drain well on kitchen paper towels.
  • Toss the rocket with the tomatoes and arrange on individual plates. Then top with the sliced kangaroo, a sprinkling of balsamic and the yam chips.
  • Rayleen Brown – Kungkas Can Cook, Alice Springs


  • 75 ml macadamia nut (or vegie) oil
  • 1 tspn wattle seeds, roasted
  • ¼ tspn salt
  • 4 x 180 gm kangaroo fillets, trimmed well
  • 150 gm yams, peeled & julienned
  • cornflour
  • vegetable oil
  • a good handful of rocket leaves
  • ½ punnet cherry tomatoes, quartered
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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