Roast Kangaroo

It’s a week night and I had my sights set on a simple stir fry … on the shopping list were the typical veggies that would normally go into the Monday night wok. Carrots, red onions, broccoli and Chinese cabbage. I was doing exceptionally well in sticking to my plan… till I hit the meats section.
Battling through the chill of the fridge, I reached over to get some chicken breasts … only to hear a protest from a little boy. He had both hands to his throat and stuck out his tongue to indicated his disgust to his mum. “Yuck mum, I don’t want Skippy for dinner”.
Genius Child! And with that was a quick toss of the shopping list … Goodbye Monday night stir fry and hello Skippy Roast!

Estimated Cooking Time – 45 minutes

Serves 4


  • 300g of Kangaroo Fillet
  • 2 cloves of crushed Garlic
  • 5 Tbsp of Chinese Plum Sauce
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of dried herbs
  • 2 Tbsp of packet gravy
  • 100mls of boiling water
  • 1/2 cup of pumpkin
  • 1/2 cup of potato
  • 1/2 cup of brocolli
  • 1/2 cup of grated cheese
  • 2 cups of milk
  • 3 Tbsp of white flour
  • 1 Tbsp of butter
  • Salt and Pepper to taste
  • Sprig of watercress/ herbs for decoration


  1. Combine the plum sauce with the dried herbs and crushed garlic.
  2. Pour this mixture onto the meat and set aside for marinade for 1/2 hour.
  3. Preheat the oven and set it to 180 C.

The Vegetable Bake;

  1. In a pan, melt the butter and add the flour.
  2. Using a whisk, add in the milk and whisk quickly until the sauce thickens to a creamy consistency ( this is now your white sauce).
  3. To a baking dish, combine the pumpkin, potatoes and broccoli.
  4. Add salt and pepper to the white sauce and pour the mixture onto the veggies.
  5. Sprinkle the grated cheese on top and pop it into the oven.
  6. Make the gravy according to the packet instruction.

The Roasting

  1. Place the Kangaroo Fillet onto a baking rack and pop it into the oven with the veggie bake.
  2. As Kangaroo is a lean meat, baste the roast with Olive Oil every 15 minutes.
  3. To serve, use a cookie cutter to form a cylindrical shape for the veggie bake, slice the roast and layer it next to the bake, drizzle on gravy and garnish with the watercress/herbs as desired.

Have a glass of wine, relax and get yourself in the mood cos in 45 minutes time …
Fine dining is served!

Pumpkin Ommellete

So I woke up this morning at 9.30, it’s a cold Sunday morning and I could hear the neighbour’s lawn mower in the background. Hubby said he had to duck out and fill up on petrol. Totally oblivious to me at the time but as I later found out, he was buying some time to pop by the local park with friends frantically organizing my 30th birthday surprise.
In the mean time, my three year old was going through the fridge trying to find the last Yakult. I was hungry, at the back of mind I knew it wouldn’t be long before my little girl would figure out that mummy beat her to the punch with the last Yakult. There’s nothing better than eggs to bribe my way out of this one!

Estimated Cooking Time – 20 minutes

Serves 2


3 eggs

3 Tbs of milk

2 Tbs of Parmesan Cheese

3 Tbs of Cheddar Cheese

1/5 cup of cubed pumpkin

1/2 a tomato, cubed

Handful of watercress leaves

Handful of dried/ chopped fresh parsley

4 Tbs of Pasta Sauce

Handful of parsley

Chilli Flakes to taste

Salt and Pepper to Taste


Mix the chilli flakes into the pasta sauce, heat in a microwave and set aside

Crack the eggs, combine the milk and beat lightly

Microwave the pumpkin in the microwave for 1 minute till tender

Combine the tomato, cooked pumpkin, parsley, watercress and cheese into the egg mixture

Beat again till the egg mixture turns a light yellow colour

Add salt and pepper to taste

In a hot non-stick pan, spray some olive oil on the pan and pour in the egg mixture

Allow the Omelette to brown on the bottom before flipping it on the other side

Cut the cooked Omelette into four slices and serve with a sprig of watercress, pasta sauce as the relish and thick sour dough bread