Australian Kangaroo Tail Soup From Start to Finish

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Kangaroo Tail Soup, Australia

To look at the frozen bloody stump that once propelled Australia’s icon across the Outback is to seriously consider vegetarianism.

And that’s a dramatic statement, given my current location.  Down here in rural South Australia, scotch fillet and beef schnitzel are the most popular items on the Nundroo Roadhouse menu.  Chips are considered a vegetable, and vegan is a term I have yet to hear.

With over 29 million cows in the country, it is easy to see why certified Aussie Angus steak dominates the palate.  Ranching is a massive and proud industry; yet, by current environmental standards, we should be eating more kangaroo.  Roaming “The Centre” in uncountable numbers, ‘roos produce less methane, graze more sustainably and cause less ground damage than their bovine neighbors.

Kangaroo Tail Soup, Australia

Aboriginals have been eating them for years.  The indigenous cooking method roasts the tail over a fire, or hot coals, until all fur is burned off.  But the lingering stench, I was warned, would turn a foreigner’s hunger off.

So Chef Ceaser skinned ours first, carefully removed the sinew and turned it into a sweet and sour soup.

Kangaroo Tail Soup, Australia

The result tasted like Australia itself: a solid broth with an infusion of ethnic spices, and a kick as strong as that from the feet of a giant Red ‘roo.  Distinctive and powerful.

“Bush tucker” – food that is found and/or eaten in Australia’s remote locations – has just recently made an appearance in most big-city restaurants.  From Witchetty Gub to quandong pie, what’s the wildest dish you’ve eaten in Oz?

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