Traveling with Mom as a kid
I have been traveling since I was 8 weeks old. Never, not even during all of the years modeling or touring with Duran Duran have I ever missed a plane…until yesterday. I guess I subconsciously wanted to stay (it is always heart wrenching to say goodbye to Tatjana), and it was such a rare, sunny English summer day to boot. I’d accidentally pulled out an old e-ticket when I was packing, and mistook that I was on the 3PM flight instead of the 11AM one. I can’t thank Virgin Atlantic enough for being so understanding and cooperative, or at least responsive to my already tear stained eyes and quivering bottom lip – threatening to burst into fully fledged tears again at any moment. (It’s a well-known fact that public displays of emotion make Brits frighteningly uncomfortable).
My astonished host

My rather astonished, yet always gracious friends welcomed me back into their home (poor people had hardly finished their sigh of relief over getting their home back to themselves after 3 ½ weeks, and there I was on the doorstep again!), then I quickly posted my “oops status” on facebook to alert friends and family of the mishap.

It appears I was not the only tardy traveler yesterday…my friend Emma messaged back that she had embarked on a new adventure. She flew to a completely different destination than the one she had booked when she missed her flight too, and did I know of any good hotels in Santorini? Not to be outdone, I embarked on my own adventure…a culinary one.

I ate Skippy yesterday. I’m not at all sure how I feel about eating kangaroo…I always thought they were so cute, but I’m not often faced with a menu offering it, so after a lengthy discussion with my dinner partner…we decided to throw caution (and conscience) to the wind and try it. Quite delicious really…we decided it had the texture and richness of lamb, but a flavor similar to beef only slightly more gamy.

Feeding a wallaby in Australia in 1983

At only 98 calories per 100 grams (3.5 ounce serving), and as little as 2% fat, most of which is polyunsaturated…kangaroo meat is being touted as a healthier option to other red meats. The fact that it is hunted wild rather than farmed may also add credence to that claim. Recently National Geographic reported that increasing kangaroo consumption in Australia could cut greenhouse gasses due to the unique microbes in the kangaroo gut emitting far less methane than sheep or cattle…making it a greener choice as well.

According to the Kangaroo Association of Australia, kangaroo meat should be soaked in oil for at least 15 minutes before cooking, seared over high heat on all sides to seal in juices, and never cooked more than medium rare to avoid drying out the otherwise surprisingly tender meat.

Kangaroo fillet with red currant sauce and potato gratin

I hope my parents read this…they will have a chuckle over my growing palate since they fought many battles to get me to try new things. Their argument “you should be willing to try most things at least once” has obviously prevailed.

I’d like to hear about YOUR most adventurous meal? Click on the word “comments” below and let me know. Should you like to try “roo meat” for yourself you can order it in bulk online from Marx Foods (1 box = 12 pounds at $13.00 per pound). Here is a recipe to try from Australia Travel:

Kangaroo Steaks

Servings: 4


  • 4 6 ounce kangaroo steaks
  • flour to coat
  • 2 ounces of butter
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, chopped
  • 13 fluid ounces coconut milk
  • 6 fluid ounces of dry white wine
  • 3 teaspoons black pepper, coarsely ground
  • 1 teaspoon Dijon mustard
  • 3 tablespoons freshly chopped coriander
  • salt to taste
1). Rub steaks with black pepper on all sides, then coat with flour. Shake off any excess.
2). Heat oil and butter in a large frying pan over high heat, add steaks and saute for 3 minutes per side. Transfer steaks to a warmed platter, cover with foil to keep warm.
3). Add onions and mushrooms to the pan and saute 4-5 minutes.
4). Add wine, bring to boil. Boil rapidly until mostly reduced, stirring constantly.
5). Add the coconut milk and continue to stir until it starts to thicken then stir in pepper and mustard. Season to taste.
6). To serve, pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.
Serving Suggestions: French fries, and steamed seasonal vegetables of your choice.
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