Start by preparing the couscous. Heat some olive oil in a pan and sauté together ½ of the onion and chopped garlic with the Chinese 5 spice. Pour in the beef stock and bring to the boil. Meanwhile, place the couscous, 3 tbsp olive oil, ½ juice and zest of the orange and the crushed toasted almonds in a bowl and pour over the stock mixture. Cover and allow the couscous to soak up all the juices.

To cook the kangaroo fillet, Heat a pan till steaming. Add a little olive oil, season the fillet well with salt and pepper and quickly seal all over to keep in its juices. Place the pan in the oven at 180`c, and continue to cook the fillet for 9 minutes. Remove the pan from the oven and put the meat aside. In the same pan, on a low heat, sauté together the remaining onion and garlic, quartered figs and butter. Add the Port and double the same amount of beef stock. Allow the sauce to reduce for a few minutes before serving with the prepared couscous and cooked kangaroo fillet.