Why not try the meat of Australia’s national animal? In some regions, kangaroos are over-abundant, so growing and eating their meat is becoming increasingly important.
Moreover, kangaroos do not emit methane and their meat contains a low amount of fat.
However, this dish may not appeal to those who prefer well-done meat, as kangaroo dries out quickly. It is usually fried lightly, fried only on one side. Kangaroo goes well with garlic, pepper, juniper, rosemary and fruity notes such as plum, redcurrant and orange.
Fried crocodile. Although not a unique dish, it has nevertheless become a symbol of Australia thanks to the character of the famous film Mick Dundee. Despite the fact that crocodile skin is used to make wallets, belts and bags, locals also eat the meat of this animal, but rather as a delicacy than because of its widespread distribution on the continent.
