'Slippery Bob', a dish of kangaroo brains fried in emu fat, is included in 'The English and Australian Cookery Book'. - shutterstock/AFP
They are a native ingredient used in recipe published in 150-year-old book.
If you have ever wanted to prepare a meal of kangaroo brains fried in emu fat with a side dish of roasted wombat, there’s a cookbook in Australia just for you.
The English And Australian Cookery Book – hailed as the country’s first recipe book using native ingredients – has gone on show in the southern state of Tasmania, 150 years after it was first published.
One recipe reads: “Pan Jam: Roast kangaroos’ tails in the ashes with the skin on; when nearly done, scrape them well, and divide at the joints. Then put them in a pan with a few slices of fat bacon, to which add a few mushrooms, pepper etc. Fry gently and serve. First-rate tack.”