Method

• 1.
  Preheat the oven to 180°C. Rub kangaroo fllets with spices. Set aside for 1 hour.
• 2.
  Meanwhile, combine the honey and 1/2 cup (125ml) water in a bowl. Add the radicchio, then set aside for 1 hour, tossing occasionally so that radicchio is well coated. Individually wrap beetroots in foil and bake for 45 minutes to 1 hour until tender.
• 3.
  Preheat a chargrill pan to high. Drizzle the kangaroo with 2 tbs oil, then cook for 3-4 minutes each side for medium-rare. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
• 4.
  Return chargrill pan to high heat. Drain radicchio, then cook for 1-2 minutes until lightly caramelised. Set aside. Remove beetroot from foil and rub off skin. Cut into wedges, season with salt and drizzle with vinegar and remaining 1 tbs oil.
• 5.
  Slice kangaroo and arrange on a platter with beetroot and radicchio. Sprinkle over parsley and drizzle with a little extra oil.