Roo Tartare
Roo Tartare



  • 300g kangaroo fillet, very finely chopped
  • 1 tsp chopped capers
  • 1 tbsp chopped chives
  • 4 chopped sea parsley sprigs
  • ½ tsp ground pepperberry
  • 2 shallot, diced
  • ½ tsp English mustard
  • 2 tbsp labneh
  • 1 tbsp Worcestershire sauce
  • Toss the meat, capers, parsley, pepperberry, chives and shallots together in a bowl. In a separate bowl, mix the labne, mustard and Worcestershire sauce. Serve the roo tartare at room temperature, with the labneh mixture on the side and a pile of crackers. Nice!
10 mins
4 serving

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