- 4 kangaroo steaks (I have used rump for this recipe be sure to use a cut suitable for grilling)
- 125ml Shiraz wine
- 5 tablespoons of good quality fig jam (I use a brand called St Dalfour's, must have at least 50% fig content)
- Large pinch of mixed spice
- Salt & pepper
- Approximately half a tablespoon of roughly chopped fresh rosemary.