In 1993, John Newton was eating at Oasi Seros in Sydney. It was a fancy, exclusive restaurant, open from 1987–4, that served an extravagant blend of French and Asian food, and Newton was reviewing it for the Good Food Guide. To his surprise, kangaroo was on the menu on the menu.
He was interested and he ordered it. “I’ve never forgotten it,” he says. It was the first time Newton had considered Australia’s native foods. He was amazed and astounded. “Why don’t we eat this stuff?” he wondered.