Leaving the cool southern climes of Adelaide, we traveled north to Alice Springs and MUCH warmer weather. We arrived in the morning at Lasseters Hotel, only to find that check-in wasn’t until the afternoon. But, “no worries,” as the Aussies say because the Camel Cup was in town and we just happened to have VIP passes courtesy of the Australian Camel Association. Camels in the U.S. are on cigarettes and in zoos. Most people are surprised to know that, in Australia, camels actually run wild.

They were introduced into Australia by the early explorers. These arid climate animals were an indispensable component of the European exploration of Australia. The route traveled by the newest train in Australia, “The Ghan” (as in Afghanistan) -- Adelaide to Darwin -- was originally a camel train route. Camels are also now an indispensable component of modern Australian outback life. The animals are considered feral and there are lots in the bush. They are even rounded up and exported live to Saudi Arabia! There is also a growing demand for them in Australia as tourist attractions. Taking a sunset camel ride is a memorable way to see Australia’s Outback, and the soft-footed animals do not damage fragile ecosystems. And their meat has found a place of honor in an emerging Australian Cuisine.

Now, it’s a pretty good bet that most folks have never been to a camel race and probably a better one that most have never eaten camel. We did both. And no, our first camel dinner was not the last camel to cross the finish line! At least that is what Chef Athol Wark assured us. Chef Athol, as many of you will remember, was the Head Judge for this year’s competition. And as Head Chef at Lasseters he put together a fantastic meal for us of Camel Randang Curry along with a tasting menu of Northern Territory cuisine featuring the desert ingredients that are beginning to exert a great deal of influence in the Aussie food scene. What a unique way to be immersed into the Outback, and we were now officially in the Outback, folks.

We were even invited to develop a dish using camel, so Jean-Jacques had the great idea to prepare “Camel Wellington.” We had the honor of serving it, one evening, at a local restaurant, along with a terrific date and rum dessert that Ben created. The verdict – both sold very well, and the plates came back empty. It took an adventurous soul to order the Camel but all those who did said they would order it again, and Jean-Jacques’ creative effort surely showcased it magnificently (and the local paper took photos and wrote a nice story about it to boot.)