Carpaccio of Kangaroo With Beetroot and Native Fruits

Ingredients

• 250 gm kangaroo fillet (see note), trimmed of sinew and patted dry with paper towels
• 8 quandongs, halved (and defrosted if frozen; see note)
• 5 radicchio leaves, cut into 4cm rounds with a biscuit cutter
• To serve: extra-virgin olive oil, finely grated horseradish and purple basil leaves
• Salt-baked beetroot
• 200 gm Murray River pink salt flakes, plus extra, to serve
• 100 ml olive oil
• 1 tbsp each coarsely chopped thyme and rosemary
• 1 large beetroot (about 300gm), scrubbed and trimmed without exposing flesh
• Native currant and beetroot agrodolce
• 350 gm (about 3) small beetroot, trimmed, peeled and quartered
• 125 gm native currants (see note)
• 125 ml (½ cup) merlot vinegar or other aged sweet red wine vinegar
• 60 gm caster sugar
• Illawarra plum purée
• 100 gm Illawarra plums, coarsely chopped (see note)
• 25 ml merlot vinegar or other aged sweet red wine vinegar, plus extra to season
• 25 gm caster sugar
• 20 gm cultured butter (such as Pepe Saya), diced