Main · Season 17

BBQ Kangaroo Carpaccio, Black Garlic, Bush Tomato, Jerusalem Artichoke

Name: BBQ Kangaroo Carpaccio, Black Garlic, Bush Tomato, Jerusalem Artichoke
Yield: 6-8
Ingredients: 2 kangaroo fillets; 4 cloves black garlic; 1 egg yolk; 1 tsp mustard; ½ lemon, juiced; ½ tsp salt; 150g grapeseed oil; 2 tsp dried bush tomatoes; ¼ tsp salt; 2 tbsp olive oil; 1 ½ tbsp blood orange agrumato oil; 1 ½ tbsp Italian fermented chilli oil; 1 shallot, thinly sliced; 40ml cherry vinegar; 30ml water; ¼ tsp salt; 1 tbsp caster sugar; 1 fresh bay leaf; 3 Jerusalem artichokes, sliced as thinly as possible on a mandolin; flaked salt, to taste; 4 watermelon radishes, thinly sliced and trimmed into 2cm discs with a cutter; 4 tbsp sea blite, picked

Callum Hann

11 Aug 2025

View full method on 10 Play ↗ Open in The Pass

6-8

Serves

Components

Ingredients

Season

Ingredients

2kangaroo fillets

Black Garlic Aioli

4 clovesblack garlic

1egg yolk

1 tspmustard

½lemon, juiced

½ tspsalt

150ggrapeseed oil

Bush Tomato Condiment

2 tspdried bush tomatoes

¼ tspsalt

2 tbspolive oil

1 ½ tbspblood orange agrumato oil

1 ½ tbspItalian fermented chilli oil

Pickled Shallots

1shallot, thinly sliced

40mlcherry vinegar

30mlwater

¼ tspsalt

1 tbspcaster sugar

1fresh bay leaf

Jerusalem Artichoke

3Jerusalem artichokes, sliced as thinly as possible on a mandolin

flaked salt, to taste

To Serve

4watermelon radishes, thinly sliced and trimmed into 2cm discs with a cutter

4 tbspsea blite, picked

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

KangarooBlack GarlicShallotsTomatoEntrée

Recipe by Callum Hann, Season 17. Originally published by Network 10 on 11 Aug 2025.

Original on 10 Play ↗