Australia has more native animals than any other country in the world – which gives ultra Aussie restaurant
Tukka (
145B Boundary Street, West End) a more extensive choice of game for its menu.
Ironically, it is a French chef who is in charge of the native Australian cuisine (also known as Advanced Australia Fare) at Tukka. This restaurant takes the best of Australian native flora and fauna, then dices, slices, boils and grills it and presents it attractively on a plate. Nuts, spices, fruits and flowers are sourced from all over Australia, but mainly from Queensland, and used to flavour meat dishes that include crocodile, emu, kangaroo, possum and wild boar.
This style of cuisine borrows from ancient Aboriginal methods as well as Australia's multicultural population. The result is dishes like bean cured crocodile with cider braised pears and seared emu fillet with artichoke and red wine cabbage.
If you've never tried crocodile, possum, wattle seed, muntries, finger limes or blue quandong, Tukka is one of the few places in Australia where you will have the chance.
