Jack Brown is chef and proud First Nations man.

He is currently the head chef of the Berowra Waters Inn.

This week is NAIDOC Week.

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Recipe below:

KANGAROO TAIL RAGU

Kangaroo tail 1kg

Crushed tomatoes 500g

Carrot 100g

Onion 100g

Celery 100g

Tasmania pepper 2g

Salt to taste

Juniper 10g

Red wine 200ml

Bush tomatoes 10g

Garlic x 2 clove

WARRIGAL GREENS PASTA

2 eggs

00 flour x 500 g

200g blanched purée warrigal green

Pinch of salt

TO SERVE

Macadamia (roasted) x 100g

Bush tomatoes x 20g

Garlic fresh x half clove

Fine chopped rosemary- taste

Extra virgin olive oil x 100ml

Lemon juice