Top Australian chef champions kangaroo meat, zero waste and eating bark

One Australian chef is leading a new generation of cooks towards a more sustainable future by promoting the use of indigenous ingredients.

In the middle of Australia’s Yarra Valley, Matt Stone ladles steaming hot kangaroo tail soup into a glass. The rich, salty broth is just one of the uses he advocates for the most sustainable protein in Australia, a country that has an estimated three kangaroos for every person. The chef is here giving visiting 50 Best cooks David Thompson and Richard Ekkebus a glimpse of what his country’s natural larder has to offer.

“Using kangaroo is a no brainer,” says Stone, who leads the restaurant at Oakridge winery in Coldstream, Victoria. “It’s lean, it’s healthy, it’s abundant. Why aren’t we eating more of it?”

Read the full interview on The World’s 50 Best Restaurants website

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