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 ofWoodgateBeach, in far northQueensland 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.”
