And when I knew I was going to be on a short trip to Australia, I knew I had to do it! I knew I had to have some jumpy, some kangaroo!
And so began my search online for some place in Melbourne to have some kangaroo. The Google search yield a result of a trendy South Wharf eatery, the Meat Market where I headed to after the longish walk along the Yarra!
And there I am at the Meat Market, a quite understated restaurant around here...
Scanning the menu, but I was clear that all I needed was kangaroo...
And there is a big debate on kangaroo meat between the aye- and nay-sayers - some argue that kangaroos produce "far less methane emissions than the cattle brought over by European settlers, and their jumping feet don't damage the fragile Australian topsoil like the hard hooves of cows and sheep".
Currently most kangaroo meat is sourced from the wild, as a direct result of population control programmes. And that's because under protection, the kangaroo population had multiplied manifold, as a result of which they threatened farmlands and human habitation. To ensure that an ecological balance is maintained, culling of kangaroos is controlled with licensing of shooters and a strict code of conduct.
Despite this, many Australians are reluctant to eat kangaroo. My Google search on restaurants serving kangaroo in Melbourne yielded only a handful results. And this BBC article seems to suggest it's somewhat of a taboo since the animal is a symbol of national identity. Also many regard kangaroos as cute and adorable due to a 1960s television series that featured "Skippy, the Kangaroo".
But I for sure did not have such taboos or thoughts...
I was here early, before the crowds came in and that would ensure a faster service and would help me get back to my hotel in time to prepare for tomorrow's marathon meetings...
As I wait for my kangaroo order to be brought in, I come across an interesting joke on the internet: The World Health Organization has just issued a very stern world-wide warning regarding the eating of Kangaroo meat that is not fully cooked. A spokesperson for WHO, Allagretto Wickenwocker, Jr., informed the public that doing so could have dire consequences as it could result in an individual becoming extremely jumpy.
And here comes my wonderfully flavoured smoked kangaroo loin with pickled carrots, green beans in a red wine glaze...
Mmmmm... I was not disappointed. Kangaroo meat is lean and light, low in saturated fats, full of gamey-flavour, much like venison and it's magnificently tender!
But taboos surrounding kangaroo meat weren't always there. Kangaroo was always relished by the Aboriginals. They regarded the succulent tail of the kangaroo as a delicacy, it is traditionally roasted in embers, which is something I will try someday when I visit the Outback. In the early days, European colonisers ate kangaroo out of necessity. But then it fell out of favour.
And then the BBC article goes on to quote historian Barbara Santich, who in her book "Bold Palates wrote: Australia's Gastronomic Heritage" wrote kangaroo recipes appeared regularly in cookbooks until the 1930s. Kangaroo soup was highly prized, as was "steamer", a stew made from kangaroo enriched with salt pork. But as more Australians moved to the cities and living standards rose, kangaroo meat and other so-called "bush tucker" fell out of favour.
Meat Market's charcuterie platter - prosciutto, salami, pastrami, Tasmanian oysters, liver parfait, game terrine, crumbed brie, olives and gherkins...
The game terrine was absolutely out of the world!
And the kangaroo - mmmm...
It's time to get jumpy with joy! Another exotic meat ticked off my gastro-bucket-list!
Need I say more than "I Don't Want Nirvana! I Want Great Food, Always!"...
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