Place the chopped plum in a small pan with the apple concentrate, ginger and water. Bring to the boil, cover and reduce to simmer until the water has absorbed and the plum resembles plum jam. Remove from the heat and set aside to cool.
Slice kangaroo fillets to approximately 125g portions and using a meat mallet gently flatten the fillets out. Heat pan with oil, seal off kangaroo fillets on both sides, season with pepper and place in warm oven for 10 minutes and allow to cook through.
Once the sauce has cooled a little add, mint, tamari and lemon juice.
Serve the plum sauce over the kangaroo fillets the macadamias over the top and serve with an accompanying green salad.
Note : Kangaroo is extremely lean and will become very tough if overcooked. It should be served pink and rare.