3 heads radicchio lettuce
200g daikon radish
1 red chilli
1 green chilli
1 garlic glove
150g nashi pear
3 spring onion
10 large beetroot
1 tsp liquorice powder (ground turkish peber lollies)
1 star anise
500g Paroo kangaroo striploin
Remove the outer leaves from radicchio lettuce, wash and dry well. Finely shred the leaves and place in vacuum bag. Add in 2% salt to the weight of the leaves. Vacuum seal the bag, removing all air. Store at room temperature for 7 days. During the 7 days, observe the radicchio. If the vacuum bag starts to expand, transfer the fermenting radicchio to a new vacuum bag, reseal, removing all air and continue fermenting for the remaining days. This may need to be done several times. After the 7 days, transfer the fermented radicchio to an air-tight container and store in the fridge.
Remove the green outer leaves from the radicchio and discard. Keep the remainder of radicchio whole, wash and dry well. Place the daikon radish, red chilli, green chilli, garlic clove, nashi pear, spring onion and honey into a food processor and blend to a fine kimchi paste.
Place the radicchio lettuce, the kimchi paste, water and 2% salt to the total weight of ingredients into a vacuum bag. Vacuum seal the bag, removing all air. Store at room temperature 7 days. Turn the bag over everyday. During the 7 days, observe the radicchio. If the vacuum bag starts to expand, carefully transfer all ingredients to a new vacuum bag, reseal, removing all air and continue fermenting for the remaining days. This may need to be done several times. After 7 days, remove radicchio heads from the bag. Carefully remove the leaves from the stem, keeping them whole. Lay them flat on a lined baking tray. Dry in an oven at 50C overnight or until leaves are crisp.
Peel the beetroot and dice into 1.5cm cubes. Reserve the trimming. Juice the trimming and pass through a fine sieve. Over a medium heat, reduce the juice to half its weight. Once reduced, dissolve in the liquorice powder. Add the beetroot dice into the juice reduction. Simmer over a medium heat until the beetroot just cooked through. Once cooked, remove the beetroot dice from the liquid and set aside. Reduce the remaining liquid to a thick syrup. Remove from heat and return the cooked beetroot dice to the syrup. Stir well, ensuring the beetroot dice are evenly coated in the syrup. Lay the beetroot dice on lined oven trays. Place in oven at 55C for 4 hours. Occasionally toss the dice on the tray to allow for even drying.
Peel, chop and juice the beetroots. Pass the juice through a fine sieve. Reduce the juice over medium-low heat with star anise until a syrup consistency. Set aside.
Ensure the striploin is dry and at room temperature. Season generously with salt and roll in cocoa powder, covering all surfaces. Heat vegetable oil in a fry pan until smoking. Sear the striploin on each side for approximately 15 seconds. Place on a wire rack to rest for 10 minutes. During the resting, turn the Kangaroo to allow the juices to evenly distribute through the meat. Before serving, place in a 200C oven for 30 seconds. Cut into 4 equal portions.
Serve as per the image.