How One of Australia’s Best Restaurants Cooks Kangaroo Over a Live Fire | Eater

"Chef and owner Lennox Hastie cooks local Australian ingredients over a live fire, emphasizing respect for endemic proteins. He spotlights kangaroo—from a two-and-a-half-year-old red kangaroo—as a relatively mild, approachable option when well-handled. The meat is lightly sprayed with grapeseed oil (rather than brushed) to better envelop and seal it, then seared briefly over intensely hot embers (about 900–1,000°C) to achieve a beautiful crust. It’s served with a pepperberry dressing made from native ground pepperberry, grapeseed oil, and Australian vinegar. Other live-fire dishes include queen scallops and dry-aged rib-eye." - Avery Dalal