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June 14, 2006
The tastes of the outback
Our department made our labour budget this week, so all of our staff meals can be ordered off the regular menu. I took this opportunity to try the Territorian Shaslick, a sampling of meat not normally found in your everyday restaurant. Skewers of crocodile, kangaroo, emu and camel served with a quandong sauce (native plum). It was definitely a new experience. Lots of people say that croc tastes like chicken...I'll agree to a certain extent, except that it's more like a cross between chicken and fish. Kangaroo is a very lean meat, and thus quite healthy, with similarities to beef. Emu, a giant bird, tastes absolutely nothing like any other bird I've tasted. It really is anything but fowl...(rimshot please), more like red meat. Camel is a little tough but can you expect anything else? I'd say it comes across as a bit of a mix between venison and moose meat. At the end of it all, it was a delicious sampling of outback offering.
The next shift I worked I went with the barramundi and prawns. I've never been a huge fan of seafood, but this was definitely some of the best I've had. Barra, as it's known, is a typical white fish that's still quite tasty. Tiger prawns done in a nice chili sauce...mouthwatering.
On a side note: if you tend to enjoy a few drinks (alcoholic in nature) here and there I'd suggest you also indulge in some coffee. It's not just a great hangover cure, it might also reduce the damages of the bender you're recovering from.
Posted by Dr.Unk at June 14, 2006 2:51 AM
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