He’s a celebrity chef with a uniquely Australian spin on modern cuisine.
Clayton Donovan’s passion for native foods is behind a new programme to provide meals to elderly aboriginal people that are both healthy, and rich in culture.
And today, he brought it to the Hunter.


If you’re interested in trying your hand at one of the recipes. Here’s a Roo Rendang Curry created by Clayton Donovan

•Rendang Curry Paste
•1 stalk of native lemongrass
•1 small onion
•1 clove garlic
•2 cm grated ginger root
•2 cm grated turmeric root
•1/2 teaspoon black pepper
•1/2 teaspoon cumin
•1 teaspoon ground coriander
•1 cup water
•Kangaroo Curry
•2 tablespoon oil
•500g diced kangaroo
•1 tsp salt, to taste
•1/2 cup coconut cream
•2 cups water
•1 teaspoon sugar
•3 kaffir lime leaves

Preparation:10min › Cook:1hour › Ready in:1hour10min

1. Rendang Curry Paste: Blend all the curry paste ingredients together until a smooth paste.

2. Kangaroo Curry: Heat the oil in a saucepan then add all the curry paste and simmer on a low heat for 5 minutes. Stir often.

3. Add the kangaroo and simmer for 5 minutes until sealed. Add the coconut milk and enough water to cover the meat. Cover and bring to the boil then add the sugar and lime leaf. Reduce the heat and simmer until the kangaroo is tender, adding more water if required.

4. When the kangaroo is tender remove the lid and let the curry sauce reduce down; it should be thin when served.

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