Thai kangaroo salad with crisp fried garlic

Kangaroo meat is lean, free-range and tastes great making it an easy choice for clean living. Another reason to choose kangaroo is that it's simple and quick to prepare. Being a lean meat kangaroo requires a short cooking time and marinating the meat will keep it juicy and tender. Summer is a great time for cooking with kangaroo as it goes well with fresh flavours such as herbs, chilli and lime. 

For the salad: 600 grams kangaroo fillets, trimmed 1 tbs soy sauce 1 tbs sesame oil 2 tbs olive oil 2 garlic cloves, thinly sliced 8 cherry tomatoes. halved 4 eschalots, thinly sliced 1 small red chilli, deseeded,thinly sliced 2 spring onions, thinly sliced on an angle 1/2 cup each of Thai basil, mint and coriander leaves

For the dressing: 2 tbs fresh lime juice, plus lime wedges to serve 2 tbs fish sauce 1 tbs olive oil 2 tsp caster sugar

1. Combine kangaroo fillets, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. 2. Heat olive oil in a pan over a medium-low heat. Cook garlic for 1 minute until light golden. Remove and drain on paper towel. 3. Return frying pan to a high heat and sear the kangaroo for 2-3 minutes on each side for medium rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes. 4. To make the dressing whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside. 5. Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with dressing to taste, then toss to combine. 6. Divide salad among plates, then scatter with crisp garlic and serve with remaining dressing and lime wedges.

Fresh tomato pasta

Tomatoes are in season over the summer months and are so easy to grow in your own garden. Be sure to use home grown or vine ripened tomatoes in this recipe for maximum flavour.  This recipe is served warm rather than hot so is a wonderful meal to eat alfresco during summer with a glass of chilled Tallis white. Serves 4. Ingredients 1kg vine-ripened tomatoes 1 tablespoon sea salt 1/2 cup extra virgin olive oil 2 tablespoons red wine vinegar juice and zest of one lemon 2 cloves garlic, crushed 1 small red chilli, finely chopped freshly ground black pepper 300g good quality spaghetti 1 cup basil leaves, torn Parmigiano Reggiano

1. Score a cross in the base of each tomato. Place tomatoes in a large bowl and pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross. Halve the tomatoes, and press halves to squeeze out seeds and excess juice. Chop tomato flesh roughly, place in a colander over a bowl and sprinkle with sea salt. Leave to drain for half and hour. 2. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl and stir to combine. Leave for 20 minutes for flavours to develop. 3. Cook spaghetti in salted boiling water according to manufacturer's instructions. Drain well. Toss through tomatoes with freshly torn basil leaves, and serve with freshly shaved Parmigano Reggiano.