I am not going to be too long-winded here, but you must know that we had kangaroo pizza. Kangaroo was one of my 'must try' ingredients while being out here in Australia and it did not disappoint. A very lean meat, I would put it's flavor somewhere between beef and venison. We grilled it off and topped the pizza with a homemade sauce, onions, garlic, olives, red pepper, mushrooms, scallions, red pepper flakes, Pecorino cheese, mozzarella cheese and fresh basil. Delicious! And the kangaroo flavor held up to everything else on the pizza, too.
In the background there was a significant steal from our day out in wine country. It is from my favorite winery in the Hunter Valley (Brokenwood) and it was a 1997 Quail. It is a blend of their best Graveyard Shiraz and their best McLaren Vale Shiraz for that year. It was fruity and spicy and spectacular. The person who worked at the winery managed to 'acquire' this case out of the museum stores and represents the last existing bottle of this vintage for sale in the world. That made it taste a little better!
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