Nornie Bero's guide to kangaroo - Ingredient Guide

by Lindy Alexander

Jun 19, 2023

It’s better for you, and better for the environment. Chef, restaurateur and native foods expert Nornie Bero gives us the lowdown on roo meat.

Kangaroo is one of the healthiest red meats. It’s super lean (with less than two percent fat) and rich in iron, zinc and omega-3s. It’s also a sustainable meat source – all kangaroo meat is wild-harvested, which means it’s free-range and organic. Roos also produce far less methane than cows, they require less water, and they don’t have hooves to contribute to land erosion.

“It’s also a meat we can eat less of,” Bero points out. “Everyone talks about how we should eat less meat, and when you eat game meats like kangaroo and emu, you automatically eat less because they’re more power-packed in flavour.”

And what could be more Aussie than making a tasty and satisfying spaghetti bolognese with kangaroo meat?

“Instead of the fatty meat you normally use in bolognese, you can enhance the kangaroo with flavours from natural oils,” Bero says. “Kangaroo also holds itself a lot better with native flavours.

“Native ingredients like bush tomato, pepperberry and saltbush go really well with kangaroo – that’s what’s out there, and that’s what First Nations people have long used.”

Kangaroo meat is now commonly available, but if you’re having trouble finding it, Bero recommends popping into your local butcher.

P36 Kangaroo tail stew with pepperberry roasted heirloom carrots

“All you have to do is ask for it,” she says. “They can get kangaroo fillet or kangaroo tail for you. I really love the tail, because I like to use all of the animal, not just the pretty bits.”

Bero turns her kangaroo tail into a type of bourguignon, but says it’s also good for making osso buco-style dishes. “The rich meat of the kangaroo enhances the red wine elements,” she says.

Cooking kangaroo is easy, but as Bero explains, it does take a little more care, especially with cuts like loin.

“We give the same advice to all our restaurant customers who come in and want kangaroo or emu – don’t kill it!” Bero says with a laugh. “If you want it to be well done, please order something else, or you won’t like it.

“Kangaroo is one of those meats that needs to be rare. It tastes better and it’s better for you and your digestive system if you eat it the way it’s meant to be cooked.”

Want to enjoy the benefits of lean, sustainable kangaroo mince? Check out the recipe for kangaroo bolognese in season 2 of Make it delicious. – Flavours of Australia. Find all the episodes at delicious.com.au/makeitdelicious.