INGREDIENTS:

4 x 125g kangaroo fillets (or lamb fillets)

¼ cup (60ml) extra virgin olive oil

2 tsp smoked paprika

2 tsp ground cumin

Juice of 1 lime

Super Slaw:

ó cup (100g) of red quinoa (or regular quinoa)

80g baby kale or rocket leaves

¼ red cabbage, finely shredded

2 carrots, shredded

¼ cup (25g) goji berries

¼ cup (35g) pepitas, plus extra to serve

2 tsp sesame seeds, plus extra to serve

1. Bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until just tender. Drain than cool completely.
   
   
2. Combine 2 tbsp of the olive oil with the paprika and cumin. Season with salt and pepper. Rub over the kangaroo or lamb fillets and set aside.
   
   
3. Preheat a frying pan or griddle (or if it’s warm where you are, barbecue!) over a high heat. Add the fillets and cook for 5 minutes, turning, until charred and cooked to medium. Rest, lightly covered in foil, for 5 minutes.
   
   
4. For the slaw, combine the cooked quinoa and all other ingredients in a bowl. Toss to combine.
   
   
5. To make the dressing, combine resting juices from the kangaroo or lamb, lime juice and remaining oil and toss through the slaw.
   
   
6. Serve with the sliced meat and extra seeds.
   
   
7. Tuck in!

INGREDIENTS:

6 egg whites, at room temperature

Pinch of salt

1 1/2 cups (330g) caster sugar

3 tsp cornflour

1 tsp white vinegar

1 tsp vanilla essence

300ml thickened cream

Seasonal fresh fruit, to serve

METHOD:

1. Preheat oven to 150 ̊C. Line a baking tray with some non-stick baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.
   
   

2. Use an electric whisk to whisk egg whites and salt until soft peaks form. Add sugar, ½ cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
   
   

3. Combine cornflour, vinegar and vanilla essence. Add to meringue and whisk until just combined.
   
   

4. Use a spatula to spread meringue over the circle smoothing the surface and sides. Reduce the oven temperature to 120 ̊C. Bake for 1 hour to 1 hour 15 minutes – the pavlova should be dry to the touch. Turn off the oven and leave to cool completely.
   
   

5. Whip cream until thick. Spoon onto the pavlova and decorate with fresh fruit of your choice. Cut into wedges to serve.