Masterchef Going Native | Otao Kitchen

Ingredients

• 300g kangaroo tenderloin
• 2 cups of hickory or strawberry gum woodchips
• 200g purple sapphire potatoes, cut into large chunks
• 100g taro potato, peeled and cut into large chunks
• 1.5 (120g) king oyster mushroom sliced
• 100g warrigal greens (optional, seasonal)
• ½ head of black garlic, sliced
• 2 cloves of garlic, crushed
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp wattleseed, or pepperberry crushed
• ½ tsp sea salt
• 3g purple micro shiso (optional)
• 30ml davidson plum jus