Fusion Recipes with Roo Biltong: Spanish Tapas, The Basics

Fusion Recipes with Roo Biltong: Spanish Tapas, The Basics

When you think of classic Spanish tapas, your mind immediately wanders to rich jamón, nutty cheeses, vibrant olive oils, and sun-ripened tomatoes. But what happens when you take those iconic Mediterranean flavor combinations and give them a distinctly Australian twist?

How about we mix it up? Add kangaroo biltong.

Lean, naturally packed with deep umami, and expertly seasoned, our premium kangaroo biltong is a great Australian alternative other Mediterranean cured meats like Jamón Serrano or Ibérico. Because it’s rich without being overly fatty, it acts as a total secret weapon for small-plate entertaining.

Let's make it happen: 

Today we'll start with a classic: The Catalan : Pa Amb Tomàquet i Biltong

If you’ve ever wandered through Barcelona, you know pa amb tomàquet (bread with tomato). It is rustic toasted bread rubbed with raw garlic and juicy ripe tomatoes, finished with olive oil and cured jamón.

Swapping the traditional jamón for shaved kangaroo biltong elevates the dish with an earthy, peppery kick that pairs effortlessly with the tomato’s natural acidity.

Ingredients:

  • 1 crusty sourdough loaf or rustic baguette, sliced thick

  • 2 extremely ripe vine-ripened tomatoes (cut in half)

  • 1 raw clove of garlic (peeled and cut in half)

  • High-quality Extra Virgin Olive Oil 

  • Flaky sea salt 

  • If you really want to go crazy, add some Manchego or Iberico cheese. (You didn’t hear it from us)

  • Thinly shaved Kangaroo Biltong

How to Make It:

  1. Toast the bread: Grill or toast your sourdough slices until they are deeply golden and crispy on the outside.

  2. Rub the garlic: Gently rub the cut side of your garlic clove across the warm, rough surface of the toast. A little goes a long way!

  3. Rub the tomato: Take half a tomato and squeeze it slightly as you rub it vigorously into the bread. The warm bread will slice through the tomato pulp, soaking up all the seeds and juice until only the skin remains in your hand.

  4. Drizzle & Top: Drizzle generously with your best EVOO, sprinkle a tiny pinch of flaky sea salt, and top with a generous mound of kangaroo biltong.

Back to blog