Ingredients (Serves 2–3)

For the Kangaroo:

• 1 lb (450g) kangaroo loin, sliced into medallions

• 2 tsp wattleseed, lightly crushed

• 1 tsp smoked paprika

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the Skillet Vegetables:

• 1 small sweet potato, diced

• 1 zucchini, sliced into half-moons

• 1 small red onion, sliced thin

• 1 tbsp macadamia oil (or olive oil)

• 1 tsp lemon myrtle (optional, for a citrusy aroma)

• Salt and pepper, to taste

For the Bush Tomato Chutney:

• 1/2 cup dried bush tomatoes, chopped

• 1/4 cup brown sugar

• 1/4 cup apple cider vinegar

• 1 small chili, finely chopped (optional for heat)

• 1 clove garlic, minced

• Pinch of salt

Garnish:

• Fresh parsley or native mint

• Crushed macadamia nuts

Instructions

1. Prepare the Chutney:

   • In a small saucepan, combine bush tomatoes, brown sugar, vinegar, chili, garlic, and salt.

   • Simmer over low heat for 15–20 minutes until thickened. Set aside.

2. Cook the Vegetables in the Skillet:

   • Heat the Platinum Large Skillet over medium heat.

   • Add macadamia oil and toss in the sweet potato. Cook for 5–7 minutes until slightly tender.

   • Add zucchini and red onion, sprinkle with lemon myrtle, salt, and pepper. Sauté for another 5 minutes until vegetables are golden and tender. Remove from skillet and keep warm.

3. Cook the Kangaroo Medallions:

   • Increase skillet heat to medium-high and add olive oil.

   • Season kangaroo medallions with wattleseed, smoked paprika, salt, and pepper.

   • Sear kangaroo 2–3 minutes per side (medium-rare is best). Remove and rest 3 minutes.

4. Plate & Serve:

   • Arrange skillet vegetables on a serving platter.

   • Place kangaroo medallions on top.

   • Spoon bush tomato chutney over the meat.

   • Garnish with crushed macadamia nuts and fresh parsley.