Mr Yum study finds kangaroo, Murray cod among most ordered 2022 restaurant meals

Aussie diners have hopped on to a surprising food trend, ordering this dish at more restaurants nationwide than ever before in 2022.

“What’s that Skip? Kangaroo was one of the hottest dishes of 2022?”

Aussie diners have hopped on the roo trend, tucking into one half of our national emblem more often than ever this year.

The iron-rich meat may have started as a high-end degustation treat, but has become more mainstream in recent months as a swathe of casual Melbourne eateries add it to their menus.

Chef Ross Magnaye’s kangaroo kilawin and wood-roasted bone marrow has been incredibly popular at his CBD restaurant, Serai, since opening earlier this year.

Serai chef Ross Magnaye tucks into kangaroo — one of the most ordered dishes on menus across Australia in 2022. Picture David Geraghty

“I wanted to use kangaroo because it’s such an Australian ingredient,” he said.

“It doesn’t surprise me that it’s so popular — it’s not expensive to buy, it’s a lean cut.”
Magnaye said not only did local and international diners have an appetite for the ingredient, but chefs were more confident cooking it.

“I think the chefs who use kangaroo are very smart and efficient. A couple of years ago, customers may not have wanted to eat it, but now we are seeing chefs who have worked in good restaurants open their own and feel confident serving it on the menu.”

Serai joins a cast of venues slinging roo, including Big Esso by Mabu Mabu, Carlton North wine bar Henry Sugar, upscale Vue de monde with its kangaroo “roo-shi” sushi and Attica’s roo frites; seared kangaroo skewers and fries.

The data, collated by hospitality ordering and payment platform Mr Yum, saw a massive 841 per cent surge in orders using the ingredient nationwide in 2022.

Chargrilled striploin, pork and kangaroo sausage rolls and fillets were the most ordered.

The data also shows palate-friendly picks, such as creamy Italian cheese stracciatella, duck, raw fish dish ceviche and spicy spreadable salami ‘nduja were still having their moment in the sun, though some unsuspecting dishes were proving to be new favourites.

Sales of Murray cod, quail and sardine dishes were also on the rise.

Mr Yum chief executive and co-founder Kim Teo said it was fantastic to see Aussies becoming more adventurous diners.

“We’ll always love a parma and pot at the local pub, but the hottest dishes show diners also

embracing new and delicious meals when they go out,” Teo said.

“Our restaurants, pubs and cafes are so dynamic and exciting and this data proves diners are willing to give new experiences a try, which helps cement our hospitality industry as the best in the world.”