• Baked marinated magpie goose with asparagus mushroom stir, blachan, braised kangaroo steaks (NITV)Source: NITV

Larrakia man, Robbie Mills, tells NITV the secret to two beautiful dishes, created with his sovereign foods: Magpie Goose and Kangaroo.

This recipe dresses up Magpie Goose with garlic, ginger, and sauces ready for baking. 

Robbie's braised kangaroo steaks are accompanied with tomatoes and his own version of a quick stir fry using asparagus and mushrooms.





Average: 2.3 (34 votes)


Baked marinated magpie goose 

  • 1 Magpie goose
  • ¼ cup Peanut oil
  • ¼ cup Oyster sauce
  • 2 tbsps Soya sauce
  • A handful of garlic
  • A handful of ginger
  • 1 bunch Asparagus (roughly chopped)
  • 10 Button mushroom (sliced)
  • 1 tbsp Butter
  • A pinch of salt
  • A pinch of pepper



  • 4 tbsps Peanut oil
  • 3 handfuls of White onions
  • 1 handful of garlic
  • ½ handful of ginger
  • 4 Tomatoes (diced)
  • 2 slices of Blachan
  • 2 tbps Tamarind
  • 1 lime
  • 2 tsps Soya Sauce
  • 2 tbsps Oyster Sauce
  • Palm sugar
  • ½ handful of birds eye chilli
  • A splash of water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the baked marinated goose, in a large baking try place one whole goose. In a small bowl pour in the peanut oil, oyster sauce and soya sauce. Then add in a handful of ginger and garlic and mix the marinade well. Now grab the goose and with half of the marinate pour into the inside of the goose then place back into baking try. Then pour the rest of the marinade on to the goose. Move baking tray to one side to marinate for a bit, or place into oven for approximately 2-3 hours. In a wok pour in 1 tbsp. of peanut oil, then add in the asparagus. Continue to stir whilst doing so, so you don’t burn the dish. Then add in 1 tbsp. of butter; Stir well. Then add in the mushrooms. Season with salt and pepper and stir. Then remove wok from heat. Serve with the rice. 

To make the blachan, place a large wok on a high heat. Add in the oil and allow to heat up. Then add in the onions, garlic, and ginger; stir well. Cook until the onions become transparent. Then add in two slithers of blachan; make sure the blachan is completely broken down. At this stage turn down heat to a medium flame. Now add in the tomatoes, and tamarind. Then squeeze in 1 full lime. Add in the soya sauce and oyster sauce. Make sure to continuously stir the dish so it doesn’t burn. Add in 2 slithers of palm sugar to balance out all the flavours. Stir well. Then add in the birdseye chilli and a slash of water. Turn heat down to the lowest heat and allow to cook. The dish is complete! Serve with rice or damper.