With over 29 million cows in the country, it is easy to see why certified Aussie Angus steak dominates the palate. Ranching is a massive and proud industry; yet, by current environmental standards, we should be eating more kangaroo. Roaming “The Centre” in uncountable numbers, ‘roos produce less methane, graze more sustainabily and cause less ground damage than their bovine neighbors. So Chef Ceaser skinned ours first, carefully removed the sinew and turned it into a sweet and sour soup. The result tasted like Australia itself: a solid broth with an infusion of ethnic spices, and a kick as strong as that from the feet of a giant Red ‘roo. Distinctive and powerful.