From croc dumplings to roo canapes, the five dishes turning heads in the Red Centre

When tourists think about culinary dishes from Down Under — snags, Vegemite toast and meat pies often come to mind, but have you ever heard of these?

When tourists think about culinary dishes from Down Under, iconically snags on the barbecue, fairy bread, Vegemite toast and the classic meat pie typically come to mind.

But have you ever tried croc dumplings or perhaps roo canapes?

It’s not until you jet out to the centre of Australia – where weathered mountain ranges and rocky gorges form the backdrop to a marvellous desert oasis – that you’ll get a real taste of what it’s like to live in the country.

Nestled in what may seem like the middle of nowhere, some of the nation’s most astonishing natural wonders cascade over kilometres of red dirt, sand dunes and salt lakes.

Majestic brumbies, wild camels, dingoes and kangaroos live alongside dirt roads, providing tourists on wheels an immersive experience into life outside the hustle and bustle of the city.

Uluru cascades over the Uluru-Kata Tjuta National Park desert plains. Picture: Rebecca Borg

Then as the night falls, the sunset fills the sky with colour before showcasing the milky way which beams several constellations as the desert chill fills the air.

Yet, despite all the Northern Territory’s “Red Centre” has to offer, it’s the native and locally sourced cuisine that really gives travellers an insight on what life is like in the Australian outback.

The beating heart of Australia not only consists of World Heritage-listed Uluru-Kata Tjuta National Park, the Kings Canyon region and Alice Springs, but also dozens of land and cultural-inspired dishes you wouldn’t usually find in other parts of the country.

From proteins, to nuts and a mix of edible flora and fauna, the natural ingredients combined into everyday dishes is enough to tingle the tastebuds of even the fussiest people on the planet.

While so much variety is on offer, there are five truly Australian foods every meat-loving visitor to the Red Centre must try during their stay.

The various canapes served at Wintjiri Wiru. Picture: Voyages Indigenous Tourism Australia

Kangaroo 

From canapes to main meals, Kangaroo meat is available in almost every restaurant and somehow tastes like beef jerky every time – or at least that was my experience.

The low saturated fat and high iron meat, can be served as a steak, sausage or even as a burger patty depending on where you go.

For those looking for the ultimate dining experience under the stars, Tali Wiru – an experience offered by Ayers Rock Resort – serves kangaroo fillet on a crouton with native dukkah, umami butter, bush tomato crumble and finger lime, as a canape.

Tali Wiru, which means “beautiful dune” in the local Anangu language, offers its diners an exclusive four-course dinner infused with ancient native ingredients, for $420 a head.

Meanwhile, a similar canape is served at the Kings Canyon Light Towers at Sunset event for paid ticket holders.

Kangaroo on a crouton is among several canapes serves at Kings Canyon Light Towers at Sunset. Picture: Rebecca Borg

Camel 

While it may not sound Australian, Camel burgers are as common as beef patties in other parts of the country.

In fact, Australia is home to the world’s population of wild camels, with at least 100,000 one-hump camels anticipated to be roaming the Red Centre today.

Almost every pub and cafe sells camel burgers across the centre of Australia, typically served with chips and salad on the side.

Camel meat is full of nutrients and is rich in essential amino acids, minerals, bioactive components and essential fatty acids, but the best thing about it is it tastes pretty much like bolognese sauce.

Kings Creek Station, which is situated between Alice Springs and Uluru near Kings Canyon, serves a double-patty camel burger at its cafe – but we recommend grabbing a bite after experiencing an adventurous but bumpy drive on a buggy tour.

Camel Burgers at Kings Creek Station come with a double patty. Picture: Facebook

Guests staying at Kings Creek Station must also try the buggy tours for the ultimate outback experience. Picture: Rebecca Borg

Crocodile

For those feeling fancy, Crocodile is one of the most exotic Australian meats available in the Red Centre that you won’t regret trying.

From lemon myrtle crocodile curry pies at Wintjiri Wiru to dumplings at Carmichael’s Restaurant at Discovery Kings Canyon, crocodile meat is universal and can be found in a number of dishes.

It does have a peculiar taste however, and can – from my experience – vary between tasting like chicken or a white fishy sort of taste.

Albeit this, crocodile is a superfood with lean protein, low cholesterol levels and can have anti-arthritic and anti-carcinogenic properties to reduce the symptoms of inflammatory diseases like arthritis.

Lemon myrtle crocodile curry pie is a must-try at Wintjiri Wiru. Picture: Voyages Indigenous Tourism Australia

Emu

While I couldn’t spot a single emu scrambling amid the extraordinary desert plains, I did manage to find the iconic Australian bird a few times on the menu.

Just like its crocodile and camel counterparts, emu meat is packed with a high nutritional value, and contains very little fat and low levels of cholesterol.

Emu shares a similar texture and taste to beef and lamb and can be served as sausages, burger patties or steaks – best cooked rare to medium rare.

Those with tickets to Wintjiri Wiru’s sunset dinner within Uluru-Kata Tjuta National Park may be treated to a smoked emu with a saltbush chilli crust as one of its three entree canape options.

Gin infused cucumbers with green ants and cauliflower tartlets are some of the canapes served at Wintjiri Wiru. Picture: Rebecca Borg

At Tali Wiru, visitors get to enjoy the view of Uluru as the sun sets, before enjoying a delicious three-course meal. Picture: Rebecca Borg

Green ants and witchetty grubs

You can’t knock it until you try it. The sight of green ants may make you feel queasy, but once you take a bite you won’t regret sampling the traditional Indigenous cuisine.

Green ants are bursting with flavour and typically have a tangy, lemon taste. The ingredient is usually used as a garnish, in tea blends, in chocolate, gins and spreads.

Tourists can enjoy the green ant flavour at Wintjiri Wiru’s sunset dinner as an entree canape, with the delicacy served on a gin-infused cucumber with celery salt.

Witchetty grubs are another Indigenous delicacy that dates back years as a food source, making it one of Australia’s staples of the bush.

According to siblings Natasha and Peter, who host the Karrke Aboriginal Cultural Experience Tour in Kings Creek, the witchetty grub tastes like butter and popcorn.

The white squirmy superfoods can be consumed raw, but if you prefer your grub a little less gooey you can opt for it to be barbecued, or cooked on ash.

Green ants have a tangy lemon taste and are served on Gin infused cucumbers at Wintjiri Wiru. Picture: Voyages Indigenous Tourism Australia

Food for everyone

For vegetarians and vegans, there’s a variety of naturally sourced plant-based food available to try that also comes with a touch of Indigenous history.

Ayers Rock Resort’s Tali Wiru offers a number of non-meat ingredients for tourists to try including finger and desert limes, wattle seed and aubergine.

Karrke, the Aboriginal cultural experience and tour, also showcases native ingredients which are typically plant-based including a range of edible tree and grass seeds gathered by the Arrernte people.

Ultimately, no matter your tastebuds, you won’t leave the Red Centre without expanding your palate and devouring some delicious dishes.

This writer visited Uluru-Kata Tjuta National Park, the Kings Canyon region and Alice Springs as a guest of Voyages Indigenous Tourism Australia and Tourism Northern Territory