Instructions: 1. Boil potatoes with garlic, when ready mash adding balsamic vinegar and olive oil to taste

2. Roast and peel capsicum

3. Saute eggplant, onion and zucchini, allow to cool marinate with oil basil, thyme and seasoning

4. Puree basil and olive oil, strain to remove leaves

5. Pan sear Kangaroo striploin then place in oven till medium rare, allow to rest for 3-4 minutes

6. Place potato in middle, cut striploin finely on long angle and drape over

7. Garnish with roasted salad and drizzle with basil oil

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