Prepare all ingredients as described.
Brush the kangaroo with a little olive oil. Combine the Australian Bush Pepper Blend with 1 tbsp of Kosher Salt in a bowl and press all over the meat. Heat a fry pan or grill on high and add a splash of oil. Sear the kangaroo on all sides very quickly, just to colour and caramelise – 30 seconds a side at most. Allow to cool, then very tightly wrap the fillet in cling film, pushing the pointed ends in to form a neat, cylindrical bonbon shape. Transfer to the freezer for 30 min to chill.
Meanwhile, lay a bed of rock salt down in a baking dish and place the beetroot on top. Cover in aluminium foil and transfer to a 200ºC oven for 25 min or until beetroot is just tender. Allow to cool slightly, then peel the beetroot, and slice in halves.
With a little oil in a small frying pan on medium heat, add the macadamias and lemon myrtle and toss until the nuts are golden brown and smell toasty.
Make a vinaigrette by whisking together the mustard, vinegar and olive oil with a pinch of Kosher Salt until emulsified. In a separate bowl, mix together the crème fraîche and horseradish.
