Tarnta Wama 
(Southern Plains)

Kangaroo fillet seasoned with bush tomato, indigenous thyme, indigenous basil, sea salt, mountain pepper, grey saltbush on a bed of grey and old man saltbush, quandong jam served in a maramurdumurdu (wholemeal wheat flatbread)  



  • Kangaroo 1 large fillet  
  • Indigenous basil 1tsp  
  • Indigenous thyme 1tsp  
  • Bush tomato 1/2 ground powder  
  • Ground mountain pepper 1 tsp  
  • Ground mountain leaves 1 tsp  
  • Murray River salt 1/2 tsp  
  • Grey saltbush leaves1cup  
  • Oldman saltbush leaves 1cup  
  • Quandong jam 4 tbsp  
  • Macadamia oil 2 tbsp  
  • Maramurdumurdu (flatbread) qty 4  


  • Kampa kurru (saucepan)  
  • Kurru  (bowl)  
  • Tadli tadli (frying pan)  
  • Pakipakiti (knife)  
  • Tarayle (chopping board)  
  • Karnkarnkati (spoon)  
  • Pardupamamati (fork or strainer)  


  1. Premake the maramurdumurdu before making the fillings (recipe below). You can make the maramurdumurdu a day before but it is always nicer fresh and warm.   

  2. You can buy quandong jam or you can make your own jam. How to make quandong jam: You will need a clean jam jar with a lid, spoon, a saucepan, two cups of de-seeded fresh halved quandong fruit, half a cup of white sugar and 1 cup of water. Place the fresh quandongs in a kampa kurru  (saucepan) with the water and simmer for about 15-20 minutes until the quandongs become a soft sauce. Add the half a cup of sugar and stir until the sauce becomes thick and sticks to the spoon. While the sauce is still hot, pour it into a jam jar and seal the jar with the lid. When the sauce cools it will set as jam. The jam should keep in a sealed jar for 12 months. If you open the jar keep it in the refrigerator.   

  3. Premake some saltbush chips by frying a 1/4 cup of saltbush leaves in a hot frying pan with macadamia oil until the saltbush chips are crispy.  


  1. Prepare the salt bush by picking the soft leaves and removing the hard, woody stems from the grey and oldman saltbush. 
  2. Take the saltbush leaves and blanch them in boiling hot water for 20-30 seconds. Remove the saltbush leaves from the boiling water with a strainer or a fork and place in ice cold water for one to two minutes. Blanching the leaves will make them turn bright green. It is okay to under blanch the vegetables but don’t over blanch them because they become too soft and soggy. Drain the saltbush leaves to remove the water.  

  3. In a separate bowl add the Murray River salt, bush tomato powder, dried indigenous basil, dried indigenous thyme, ground mountain pepper berries and leaf, and blend everything together.   

  4. Take the Kangaroo fillet and coat the meat in the indigenous spices. Let the meat marinate in the spices for one hour or more in the refrigerator.  

  5. Heat a splash of macadamia oil in a frying pan until hot and place the Kangaroo in the pan. Cook the kangaroo until it is golden brown on each side and the Kangaroo is cooked through. Slice the fillet into thin strips.  

  6. Finally to serve, take a warm maramurdumurdu and fill it with the blanched saltbush and the sliced Kangaroo. Top the sliced Kangaroo with the quandong jam and garnish with saltbush chips. Season with some mountain pepper and Murray River salt to taste. Enjoy!