Red meat like no other.

Na is absorbing all sorts of Aussie Experience as much as she possibly can before she leaves.

Next on the list is: Kangaroo Meat.
Kangaroos are legal to kill in Aussie because they are over populated. But they still manage to keep it as humane as possible by limiting the number of Kangaroos they can kill a year.
According to the packaging, it is:
98% Fat Free, High in Protein, Low in Saturated Fat, High in Fibre, Gluten Free and it's apparently Good for the Environment. Beats me, but sounds like I should have more of these instead of my "only chicken" diet.
So a trick I learnt from a real Aussie Chef in my Wine Immersion Program trip at Stanthorpe is that while cooking red meat, you'd want to keep it cooked, but still red and tender in the centre for the best texture.
The best way to do it is to cook it on a pan for 1-2mins on each side, and then pop it into an oven to sit for the same amount of time it was on the pan. It wasn't a successful attempt, but I have leftovers to try again.
Okay. The serving looks pathetic with a pitiful size of Kangaroo meat and Potatos carved into smiley faces. We were trying to be cautious of the new dish we were trying and in case we didn't like it, we have the potatos to mask the flavour and booze to console ourselves.

Oh right! So in conclusion, Kangaroo Meat doesn't smell like lamb or beef, but you can still smell meat from it. It tastes like something familiar but we couldn't identify any similarities. You should try it yourself if you're really that curious.

BUT it definitely doesn't taste like chicken.