Spiced Kangaroo Burrito

Cook Time 20 minutes

Servings 4


2 tbsp extra virgin olive oil

½ red onion, finely sliced 

500g kangaroo mince 

1 tsp ground cumin

1 tsp ground coriander

½ tsp dried mint

1 tbsp tomato paste

150ml chicken stock

¼ cup pistachio or walnuts, roughly chopped

50g fetta, crumbled

1 tomato, diced

1 Lebanese cucumber, diced 

4 large wraps 

2 sprigs each of mint and parsley, leaves picked and chopped


3 tbsp tahini

¾ cup Greek style yoghurt

Zest and juice of ½ lemon

Salt, pepper and a pinch of sugar 


Heat oil in a large pan and add ½ of the onion, cook for a few minutes to soften then add the spices followed by the mince. Fry for 2 - 3 minutes until browned and then add the tomato paste followed by the stock and cook for 8 - 10 minutes until most of the liquid has evaporated. Season with salt and pepper.

In a bowl, combine tahini, Greek yoghurt, lemon juice with a pinch of salt. In a separate bowl mix tomato and cucumber with a splash of extra virgin olive oil.

Fold pistachios and fetta through the mince. Spread a spoonful of sauce over the wrap. Place a spoonful of mince into the centre of the wrap. Add the salad mixture and distribute evenly. Fold in the sides and then wrap into a cylinder. Brush with a little oil and place in a pan seam-side-down, cook for a minute on each side until golden and crisp. Cut in half on a diagonal and serve with a garnish of lemon.


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