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A healthy heart starts with nourishing food

World Heart Day: Kangaroo Recipe World Heart Day is celebrated across the globe on Thursday, September 29, to remind people to take charge of their heart health. One of the main causes of heart condition Cardiovascular Disease (CVD) is eating an unhealthy diet. To help promote a healthy heart, Le Cordon Bleu Melbourne cuisine teacher and chef Mariano Velazquez has created a nourishing kangaroo loin dish with a colourful, spring salad.

“I chose this dish for World Heart Day as kangaroo is a very healthy meat, a truly Australian source of protein, low in fat and easy to prepare,” he says.

“The salad accompaniment is also full of nutrients due to the use of nuts, dried fruits, spices and herbs.”

His number one tip when cooking with kangaroo is to keep it on the rare side to maintain its moisture and tenderness.

“Kangaroo meat is extremely lean and overcooking the loin would result in a dry and tough bite, so be sure to serve it rare.”

Marinated kangaroo loin, spicy couscous salad, pickled onion and fresh herbs


For the kangaroo
  • 200 g kangaroo loin

For the marinade

  • 50 ml olive oil
  • 20 ml lemon, juiced
  • 1 garlic clove, crushed
  • 1 sprig thyme, chopped
  • Sea salt and pepper, to taste

For the couscous

  • 25 g cashews, chopped coarsely
  • 15 g pistachios
  • 30 g whole raw almonds, chopped coarsely
  • 100 g couscous
  • 100 ml chicken stock
  • 1 tbsp lemon zest
  • ½ tbsp ground cumin
  • 1 tbsp sumac
  • ½ tbsp extra virgin olive oil
  • 30 g currants, preconditioned in water
  • 30 g raisins
  • 40 g chickpeas, cooked
  • ¼ bunch fresh mint, chiffonade
  • ¼ bunch fresh coriander, chopped
  • ¼ bunch continental parsley, chopped
  • 10 ml lemon juice
  • ¼ pomegranate seeds
  • Salt and pepper, to taste

For the pickling onions

  • 500 ml water
  • 100 ml white wine vinegar
  • 100 g sugar
  • Star anise, fennel seeds, cloves, peppercorns, coriander seeds, bay leaves to taste
  • 1 red onion


For the kangaroo
1. Trim kangaroo loin, cover and place in refrigerator.

For the marinade
2. In a small bowl combine the olive oil, lemon juice, garlic, thyme and season with salt and pepper. Add the kangaroo fillets and roll in cling film very tightly and put it in the fridge for about 1 hour.
3. Unwrap the cling film and truss loin with string. Using a grill plate sear the loins for 2 minutes each side and allow to rest.

For the couscous
4. Place nuts on a tray and bake until golden (approx. 5-7 mins) then remove to cool, chop coarsely, set aside. In a medium sized saucepan bring the stock, half the olive oil, lemon zest and cumin to the boil.
5. Place couscous in a bowl and cover with stock, mix gently with a wooden spoon. Cover with cling wrap, stand for approximately 5-10 minutes. Using a fork scrape the couscous apart until light and fluffy in texture.
6. Add raisins, chickpeas, chopped whole almonds, cashews, pistachios, currants chopped herbs and sumac to couscous mixture. Mix gently to combine.
7. In a separate bowl combine remaining olive oil, lemon juice and add to couscous ingredients. Mix gently, check seasoning. Mixture should be slightly moist.
8. Season with salt and pepper. Sprinkle with pomegranate seeds to finish. Additional oil and lemon juice can be added if mixture is slightly too dry.

For the pickling onions
9. Put all the ingredients for the pickling liquid in a pot, bring it to the boil and simmer for 5 minutes.
10. Allow to cool down, then slice the onions thinly and submerge them in the liquid. Let it sit for at least 1 hour before using them.