Step 1

Preheat the oven to 180°C. Rub kangaroo fllets with spices. Set aside for 1 hour.

Step 2

Meanwhile, combine the honey and 1/2 cup (125ml) water in a bowl. Add the radicchio, then set aside for 1 hour, tossing occasionally so that radicchio is well coated. Individually wrap beetroots in foil and bake for 45 minutes to 1 hour until tender.

Step 3

Preheat a chargrill pan to high. Drizzle the kangaroo with 2 tbs oil, then cook for 3-4 minutes each side for medium-rare. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.

Step 4

Return chargrill pan to high heat. Drain radicchio, then cook for 1-2 minutes until lightly caramelised. Set aside. Remove beetroot from foil and rub off skin. Cut into wedges, season with salt and drizzle with vinegar and remaining 1 tbs oil.

Step 5

Slice kangaroo and arrange on a platter with beetroot and radicchio. Sprinkle over parsley and drizzle with a little extra oil.