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Alpacas on the table
21 Sep 2007
A new meat will soon appear on the menu for diners at Adelaide's Hilton. Head chef at the hotel, Simon Bryant, has created a dish that uses alpaca meat, although it will be called 'viande' on the menu. Bryant says that the meat is high in protein, low in fat and low in sodium and also has a lower environmental impact than cows or sheep. Steve Rideout who is marketing Alpacas in Australia says "Because alpacas have soft feet pads, they don't squash pasture; they have a soft palate, which means they can't eat grass right down to the ground; and they don't really drink a lot of water,"
News.com.au, 21/09/2007
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