The menu above was emailed to me with the following notation:
The 2007 and 2008 Hospitality Association of NZ "Best New Zealand Restaurant", Iguaçu Restaurant has designed a five-course tasting journey matched with premium wines from The Crater Rim. The Crater Rim, an award-winning North Canterbury family-owned winemaking company specialising in sub-regionally specific varietals, will host the evening. Dinner will include five courses and matching wines, plus a glass of wine on arrival. The evening will also feature some exclusive wines that are usually only available at the cellar door.
I didn't recognize many of the items on the menu. The one I decided to look up was the "kangaroo carpaccio." Imagine my surprise on discovering that it means "raw kangaroo." "Carpaccio" was supposedly invented in Venice for a countess who had been told by her doctor to eat only raw meat, and named such for the color of the raw beef resembling a painting by that Venetian painter. In this country the term for such raw meat would be "Roadkill."
I can't imagine eating a kangaroo. That's disgusting.
ReplyDeleteThat's a recipe for tapeworm. Roo meat can carry a lot of icky things. We have roo sausages and fillets in supermarkets down under. It's lean, full of iron and way better for the environment than beef and lamb.
ReplyDeleteActually it's fairly tasty. You can buy kangaroo steaks at the supermarkets here in Australia pretty easily, and it's a pretty nice, slightly gamey meat. What's the difference between eating a cute lamb and eating a cute kangaroo anyway?
ReplyDeleteCarpaccio isn't a tapeworm risk if it's prepared properly either, similar to sushi.
Actually, carpaccio usually involves pounding the meat out very thin. This has the effect of making tough meats tender. You can lamost see through most carpaccios. This is frequently done with beef and not poultry here in the US because poultry has a high risk of food poisoning. Poultry has very low PH meat making it sucetable to bacteria.
ReplyDeleteCarpaccio is also frequently done with fish and if you add citrus juice, like lemon or limes, it can also be a saveeche (sic?).