Eating Skippy: Why Australia has a problem with kangaroo meat
A few pioneering chefs, though, are trying to revive interest among the Australian public in eating kangaroo, or at least its smaller, daintier cousin, the wallaby. One of them, Kylie Kwong, is passionately committed to using indigenous ingredients in her Chinese restaurant, Billy Kwong: warrigal greens, saltbush, sea parsley and quandongs or desert peaches all