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BBQ Kangaroo Carpaccio with Black Garlic, Bush Tomato & Jerusalem Artichoke

• australian • black garlic cloves • carpaccio • entertaining • kangaroo • starter

A MasterChef Australia Recipe by Callum Hann Featuring Black Garlic

Bold, uniquely Australian and deeply refined, this striking dish from MasterChef Australia’s Callum Hann showcases native ingredients through a modern, fine-dining lens.

Lightly barbecued kangaroo is sliced into a delicate carpaccio and layered with black garlic, bush tomato and crisp Jerusalem artichoke — creating a dish that is earthy, smoky and beautifully balanced.

It’s a celebration of Australian produce, elevated by the sweet umami depth of black garlic.

Recipe Details

Serves: 4
Prep time: 30 minutes
Cook time: 30–40 minutes

Ingredients

Kangaroo Carpaccio

  • 300–400 g kangaroo loin / fillet

  • 1–2 tbsp extra virgin olive oil

  • Salt & pepper

Black Garlic Element

Jerusalem Artichoke Crisps

  • 2–3 Jerusalem artichokes, thinly sliced

  • Oil, for deep frying

  • Salt

Bush Tomato Dressing / Oil

  • 1–2 tbsp bush tomato (native Australian ingredient)

  • Olive oil

Garnish

  • Pickled shallots

  • Watermelon radish, thinly sliced

  • Native greens or herbs (e.g. sea blight or micro herbs)

Method

1. Prepare the Jerusalem artichokes

Heat oil to medium-high for deep frying.

Fry thinly sliced Jerusalem artichokes for 3–5 minutes, until golden and crisp.

Remove and drain on a rack, seasoning lightly with salt.

2. Prepare the black garlic

Mash or blend the Noosa Black Garlic Cloves into a smooth paste.

Add a touch of water or oil if needed to achieve a silky consistency.

3. BBQ the kangaroo

Lightly brush the kangaroo with olive oil and season well.

Cook over a hot BBQ or grill for 1–2 minutes per side, keeping it rare inside.

Rest briefly, then slice very thinly into carpaccio-style pieces.

4. Prepare the bush tomato dressing

Mix bush tomato with olive oil to create a simple dressing or oil.

This adds a distinctly Australian sweet, tangy depth to the dish.

To Serve

Arrange the thinly sliced kangaroo across a chilled plate.

Top with:

  • dots or smears of black garlic purée

  • crispy Jerusalem artichoke chips

  • pickled shallots

  • slices of watermelon radish

Drizzle with the bush tomato oil and finish with native herbs.

Serving Suggestions

This is a refined entrée or first course, perfect for:

  • degustation-style dining

  • entertaining with a native Australian theme

  • showcasing premium, local ingredients

Pair with:

  • Pinot Noir

  • Grenache

  • or a dry rosé

Why Black Garlic Works Here

Kangaroo is:

  • lean

  • slightly gamey

  • deeply savoury

Black garlic enhances this by adding:

  • natural sweetness

  • umami depth

  • soft, caramelised richness

It balances the dish beautifully without overpowering the delicate carpaccio.

Recipe Source & Image Credit

This recipe is by Callum Hann, featured on MasterChef Australia (Network 10):
https://10.com.au/masterchef/recipes/bbq-kangaroo-carpaccio-black-garlic-bush-tomato-jerusalem-artichoke/r250806agcuw

Recipe: Callum Hann, MasterChef Australia
Image credit: Network 10 / MasterChef Australia

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