"羊驼肉"成澳洲餐桌美味
Alpaca meat hot on Australia's menu
If you haven't seen it on the menu yet, chances are you soon will.
如果你还没有在菜单上看到过羊驼肉,那么你很快就会看到了.
Alpaca meat is rising in popularity, with the Gold Coast Bulletin reporting about 70 restaurants across Australia feature the meat in their dishes.
羊驼肉越来越流行.据《黄金海岸公报》报道,澳大利亚约有70家餐厅把羊驼肉纳入了菜单中.
Among them is Melbourne restaurant Pastuso, whose head chef appeared in a video by the Australian Alpaca Association to discuss how diners have embraced the cuisine.
其中一家墨尔本餐厅叫做帕斯图索,其主厨在澳大利亚羊驼协会的视频中亮相,为我们讲述了食客是怎样喜欢上羊驼肉的.
Alejandro Saravia, who is a Peruvian chef at Pastuso, has cooked with alpaca meat for four years and described the taste as similar to beef or lamb.
帕斯图索的秘鲁厨师亚历桑德罗·萨拉维亚已经有四年做羊驼肉的经验了,他说羊驼肉的味道和牛羊肉的味道很像.
'Alpaca has been very well embraced from the Australian public,' he said in the video.
"澳洲民众都很喜欢羊驼肉,"他在视频中说.
'Flavour wise it's very easy to understand, between beef and lamb, so it's not so challenging, and also it's very healthy meat.
"羊驼肉的味道很好,介于牛肉和羊肉之间,所以做羊驼肉并没有很大的挑战性,并且这种肉也非常健康."
'The future of breeding alpaca for human consumption will be just going better and better.'
"养殖羊驼供人类消费的前景只会越来越广阔."
The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.
这家餐厅的特色菜包括"鞑靼羊驼肉"：风干30天的鞑靼羊驼脊肉,配上黑蒜和秘鲁刺山柑.
Renowned chef Matt Moran, who owns some of Sydney's leading restaurants, previously wrote an article for The Daily Telegraph to discuss his experience cooking alpaca meat.
著名厨师马特·莫兰在悉尼拥有几家高档餐厅,他之前给《每日电讯报》写过一篇文章,讲述他烹饪羊驼肉的经验.
Moran said he had never tried the meat until he visited an alpaca farm, and described the flavour as 'very tasty', especially the meat from the neck.
莫兰说,他有一次参观了一个羊驼养殖�.诺谝淮纬缘窖蛲杖�,他形容羊驼肉味道"非常好",特别是脖子上的肉.
Alpaca has also starred in dishes at the Melbourne Food and Wine Festival, with the The Age reporting in 2013 about 20 Australian restaurants served the meat, a number which has grown considerably since.
羊驼菜品也曾在2013年墨尔本美食美酒节上亮相.据《时代报》当时报道,澳大利亚约有20家餐厅供应羊驼肉.这一数字自那以后大幅增长.
