"At Firedoor in Sydney, Australia, chef and owner Lennox Hastie cooks local ingredients over a live fire, including one that’ll be overly familiar to anyone living on the continent. 'Kangaroo [is] obviously a huge, endemic protein in Australia,' Hastie says. 'It’s a very large wildlife resource that we don’t really tap into that often. I think it can be awesome. Like any ingredient, well-handled, well-hunted, treated with respect and love, can be fantastic.' Hastie says the meat, from 'a two-and-a-half-year-old red kangaroo,' is the least 'game-y' of all the types of kangaroos, making it an ideal introduction to customers who have never tried the meat before." - Avery Dalal