Paroo Kangaroo with beetroot and radicchio kimchi

Paroo Kangaroo with beetroot and radicchio kimchi

www.four-magazine.com

A fabulously unique and beautiful recipe from the creative chef that is Mark Best of Marque Restaurant, NSW, Australia. Featured exclusively in FOUR Magazine.

Keywords

  • hotels & travel
View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

  • 3 heads radicchio lettuce
  • Salt
  • 200g daikon radish
  • 1 red chilli
  • 1 green chilli
  • 1 garlic glove
  • 150g nashi pear
  • 3 spring onion
  • 40g honey
  • 1l water
  • 10 large beetroot
  • 1 tsp liquorice powder (ground turkish peber lollies)
  • 1 star anise
  • 500g Paroo kangaroo striploin
  • Cocoa Powder

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