Chef Tony's late-night pub creation goes national in this fusion episode. Combining Mexican technique with native Australian ingredients, these nachos are a testament to creative cooking. His vegemite guacamole disaster and American tourist tales make this episode especially memorable.

Ingredients: Kangaroo Mix:

• 500g kangaroo mince
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp native spice mix (pepperberries, bush tomato, wattleseed)
• 1/2 cup beer

Bush Tomato Salsa:

• 4 tomatoes, diced
• 1 red onion, finely diced
• 1/4 cup native mint
• 2 desert limes (or regular limes)
• Salt and mountain pepper

Macadamia Guacamole:

• 3 avocados
• 1/2 cup macadamias, crushed
• Lime juice
• Salt and pepper

Assembly:

• 2 bags corn chips
• 2 cups mixed cheese
• Fresh herbs for garnish

Instructions:

1. Brown kangaroo with onion, garlic, spices
2. Add beer, simmer 10 minutes
3. Mix salsa ingredients
4. Mash avocados with macadamias and seasonings
5. Layer: chips, mince, cheese
6. Grill until cheese melts
7. Top with salsa and guacamole

Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com