How do you feel about eating kangaroo? It's a divisive topic. Some love the idea of eating this healthy, low-fat protein, others feel it is akin to eating Skippy. This week our contributing chef Lennox Hastie comes down in favour of eating it. For Lennox, kangaroo is "often overlooked in the face of more mainstream choices like beef, lamb or chicken, kangaroo is an Australian culinary treasure, quietly waiting for its rightful place on our menus." But how do you make it delicious? Check out Lennox's recipe on how to do a Japanese-inspired dish that may tempt you to try this meat.

With colder weather predicted this week, it's time to focus on slower cooking. This week, we have three recipes suitable for the slow cooker or stovetop, including a delicious and achievable laksa.

Happy cooking.

Cellar director John Lehmann selects three cabernet sauvignons for a super-six saving of $60. Details here.

Is it sacreligious to put chocolate chips in your ANZAC biscuits? Not for Kiwi chef Vanya Insull who does just that in this recipe that you might want to make this weekend in commemoration of our ANZAC history. Here is the recipe.