ECHOES RESTAURANT: Chef David Campbell with TAFE student Maggie Wu prepare the Kimchi and Sriracha for the braised Alpaca shoulder.Photo: Mike Knott / NewsMail
ECHOES RESTAURANT: Chef David Campbell with TAFE student Maggie Wu prepare the Kimchi and Sriracha for the braised Alpaca shoulder.Photo: Mike Knott / NewsMail Mike Knott BUN070616ALPACA3

Alpaca my fork! TAFE students cook the new red meat

BUNDABERG TAFE cookery apprentices were involved in a unique paddock to plate training experience recently using alpaca meat.

Head chef and owner of renowned NSW restaurant Hungry Duck David Campbell (who has worked alongside Neil Perry and Kylie Kwong) was in Bundaberg to conduct a masterclass for TAFE apprentices and local food and agriculture industry members.

The Australian Alpaca Association organised the day-long masterclass, starting with Mr Campell demonstrating how to break down an alpaca carcass into primal cuts before training the apprentices while preparing a five-course degustation for invited industry guests.

Each course was matched with wine from Ohana Winery, Childers.

Mr Campbell said using alpaca meat was the next step in the sustainability of this already eco-friendly animal.

"I'm a big fan of sustainability, organics and doing things 'green'," he said.

"Alpaca meat is very lean with little or no intra-muscular fat, high in protein, high in iron and low in cholesterol.

"It delivers a beautiful, delicate flavour between milk, lamb and veal."

"Alpaca is the latest protein to emerge in our industry in the last 20 years," he said.

The TAFE students enjoyed the night and got a real sense and appreciation of the term "paddock to plate".


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