Kangaroo
Across the colonies, native kangaroo was preferable to salted meat and was one of the main sources of meat. In Adelaide in 1845, high demand for kangaroo from the new settlers pushed the price to an 'extraordinary' nine pence per pound'. In 1864, a recipe for kangaroo steamer involved small diced meat, briefly cooked with a tablespoon of milk, onion, salt and pepper then enriched with salt pork or bacon, plus a spoonful of ketchup.