Kangaroo meat is extremely healthy, fat levels are typically 1 - 2% and it is totally free of antibiotics and other chemicals common in meat from domestic animals.

It’s the ultimate free range meat, organic and produces no methane gas. This leanness makes Kangaroo meat very healthy but also means that the meat must be cooked with care to avoid overcooking.

Thursday, March 05, 2009
Sunday, 15 February 2009

KANGAROO ON THE HOT LIST - The Independent UK
The Garnaut report and the positive statements about Kangaroo meat consumption have hit the UK!

Monday, June 01, 2009
Peter Evans at Hugo's New Kangaroo meat recipe

Check out the latest repice from Peter in the recipe section

Monday, August 31, 2009
Winners announced "Create Australia's best Kangaroo Dish"

First prize – John Leong, Executive chef of Kam Fook Chinese Restaurant for his Kangaroo doy-shee pie. “Yum cha is an all time favourite with Australians and Chinese diners.” Says John Leong.

Second prize – Raymond Kersch, Edna’s Catering [formerly of formerly of Edna’s Table] for his Kangaroo burger with bush tomato chutney and BBQ eggplant. “One of the simplest dishes you can make and affordable. Every kitchen can make it.”

Third prize – Kerry Jackson of Woodgate Beach, in far north Queensland for his, Kangaroo Chili Con Carne recipe. “I was working At Rum Jungle back in the 60’s, we had this Crocodile Dundee character, a real knock about Aussie, well he was the fellow who first cooked up this Roo dish, he showed me how and that’s the simple story behind the recipe.”