Chef Lennox Hastie uses red kangaroo because it is the least 'game-y' of all types of kangaroos
At Firedoor in Sydney, Australia, chef and owner Lennox Hastie cooks local ingredients over a live fire, including
Hastie says the meat, from “a two-and-a-half-year-old red kangaroo,” is the least “game-y” of all the types of kangaroos, making it an ideal introduction to customers who have never tried the meat before. “The great thing about cooking with fire is it has this really intense heat,” says Hastie. “The embers of the fire of the iron bar burn about 900 to 1,000 degrees celsius, and that gives you a beautiful sear on things like the kangaroo.”
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