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.

Chicken & avocado salad with chilli & lime aioli

This recipe screams summer and will thrill the tastebuds when accompanied with a glass of Tallis Dookie Hills Rose 2006. Serves 4. Ingredients 1/3 cup pepitas (pumpkin seeds) 1 tbs olive oil 3 (about 500g) single chicken breast fillets 150 grams mixed salad greens 2 avocados, halved and peeled, thinly sliced crossways

Chilli & lime aioli 2 egg yolks 1 small garlic clove 125ml (1/2 cup) olive oil 60ml (1/4 cup) chilli infused olive oil 1 tbs finely grated lime rind 2 tbs fresh lime juice

1.    Heat a large non-stick frying pan over medium-high heat. Add the pepitas and cook for 2-3 minutes or until toasted. Transfer to a bowl to cool. 2.    Heat the oil in the same pan. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. 3.    Meanwhile, to make the aioli: place egg yolks and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add combined oils in a thin, steady stream until mixture is thick and pale. Add lime rind and juice and process until well combined. Season with salt and pepper. 4.    Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle with aioli and top with pepitas.

Green leaf salad with lime and macadamia dressing

Summer is the time for fresh, healthy salads which always go well with cold meats, a bbq or seafood. This salad uses macadamia oil which is known to be one of the healthiest edible oils, and the zesty lime flavours with just a hint of sweetness will leave you wanting more. Plus, it is so simple and quick to make. This recipe serves 8 as a side dish. Try this with the Tallis Dookie Hills Viognier 2007.

Ingredients 1 tsp finely grated lime rind 2 tbs freshly squeezed lime juice 1/3 cup macadamia oil 1/2 tsp caster sugar 250g mesclun salad leaves 1/2 cup toasted macadamias, coarsely chopped

1.    Combine the lime rind and juice, oil and sugar in a small jug. Taste and season with salt and pepper. 2.    Place the salad leaves and half the macadamias in a large bowl. Drizzle with dressing and gently toss to combine. Sprinkle with remaining macadamias and serve immediately.

Warm pumpkin and goats cheese salad

This salad is perfect for a lazy Christmas dinner when no-one has the energy to get back into the kitchen. It is suitable for vegetarians and a lovely accompaniment for a BBQ. The perfect opportunity to use up left over pumpkin from the Christmas lunch! This recipe serves 4. Try this with the Tallis Sparkling Viognier 2007 as the acidity of this wine cuts through the creaminess of the goats cheese beautifully.

Ingredients 3 cups roasted pumpkin, cut into cubes 3 tbs olive oil 1 tbs thyme leaves 150g firm goat's cheese, cut into rounds 1 cup breadcrumbs 2 tbs balsamic vinegar 1 tsp Dijon mustard 4 cups mixed salad greens

1.    Preheat the oven to 200°C. 2.    Brush the cheese rounds with 1 tablespoon of olive oil and coat in the breadcrumbs. Place on a greased baking tray and chill until just before you are ready to serve the salad. 3.    Place the roasted pumpkin on a greased baking tray and cover with foil for 10 minutes or until warm. Set aside. 4.    Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper. 5.    Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden. 6.    Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat's cheese and drizzle with the remaining vinaigrette.