Chef Clayton Donovan of Jaanings Tree restaurant
The women in my family form a huge part of what I know about my culture and I’ve passed what I know on to my kids. It’s important that Australians know and consume our indigenous foods. Not only are they sustainable but who knows what we’ll discover the more we pay attention.
serves 4
1⁄2 red capsicum, deseeded 1⁄2 yellow capsicum, deseeded 1 tbsp sesame oil, for frying 1 tbsp macadamia oil, for frying 25g brown onion, finely diced 1 large clove garlic, chopped 25g celery, diced 1 thumb-sized piece ginger, peeled and finely grated 600g kangaroo mince 1 tbsp ground native bush tomato 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp fish sauce 20g red onion, finely diced 30g snow peas, finely sliced 30g spring onion, sliced thinly 1⁄2 bunch coriander, chopped 8–10 large leaves mint, finely sliced 8–10 large Vietnamese mint leaves, finely sliced 12 lettuce cups 1⁄2 red chilli and 1⁄2 green chilli (or to taste), finely sliced 1 lime, quartered
Dice most of the capsicum and thinly slice the rest for garnish.
