Kangaroo meat puts commercial industry and animal welfare groups into conflict

By Kim Arlington
Updated July 31 2016 - 11:34am, first published 11:02am

Heston Blumenthal prepares the tail with saffron, red wine and amaranth. Rene Redzepi served it in a broth with snow crab at Noma's Sydney pop-up. At Melbourne's Attica, acclaimed as Australia's best restaurant, Ben Shewry pairs it with bunya bunya.

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