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A Half Kangaroo, Half Emu Pizza Is A Unique and Delicious Reality In Australia

I’ve tried many flavors of pizza in my life, even ones with toppings from all over the world. Because pizza is such a vesatile medium for countries and cultures to put their flavors onto a slice, I don’t think there will ever be a day where we try every pizza this planet to offer… and that’s a wonderful thing.

Take this half emu, half kangaroo pizza for example.

Called the Coat of Arms Pizza, the pie is a 50/50 tribute to the two iconic animals of Australia and can be found at the Austrian Heritage Hotel in Sydney.

One half is topped with kangaroo steak and capsicum peppers. The other half is topped with marinated emu meat and juicy whole bush tomatoes. Once out of the oven, the Coat of Arms Pizza is finished with a drizzle of lemon myrtle mayo, a native ingredient to Australia.

Together, the two meats form one formidable pizza pie that attracts both tourists and locals alike.

Reuben Mourad, our Foodbeast correspondent on the other side of the world, says the pie packs the flavor of the lean meats while being able to stay juicy throughout.

Pizza aficionados, you may want to put this on your bucket list.


Irish People Try Chicken Feet And Other Strange Foods Around The World

The world is filled with foods that may appear strange, but more often than not, end up being delicious once you give them a chance. Yet another Facts. video has surfaced on YouTube showing Irish people trying something new for the first time.

This time, the test group is trying four of the strangest foods found around the world.

Among the foreign dishes are escargot (France), chicken feet (Indonesia), kangaroo steak (Australia) and lamb testicles (United States).

Major points for the open-mindedness. We’re pretty sure we won’t be trying chicken feet any time soon.


Why I’m Considering Kangatarianism

It’s been 6 months since I’ve moved to Australia. I’ve held a Koala Bear, visited the Opera House, and went surfing in Byron Bay, but nothing has felt more “Australian” than when I tried kangaroo meat for the first time.

My first dish was a seemingly normal burger with aioli, lettuce, grilled onion, ketchup and tomato from Banjo’s BBQ stand at the Queen Victoria Night Market in Melbourne.


A kangaroo burger disguised as a beef burger

My immediate thought? Why, oh why, is something so cute this delicious? The combination of grilled onions and garlic aioli worked so well with the sweetness of the meat, which was surprisingly tender and not as gamey as I was expecting.

Many Australians are reluctant to eat kangaroo because of how damn cute they are, but you can easily find kangaroo fillets, burgers, meatballs, and sausages (“kanga bangas”) on local supermarket shelves.


Kangaroo meat is low in saturated fat, full of iron and zinc, and a high source of the healthy fat CLA (Conjugated Linoleic Acid). It is also environmentally friendly, producing far less methane gas than both sheep and cattle.These benefits form the environmental and ethical grounds of kangatarianism, a diet which excludes meat except kangaroo.

In 2013, a few restaurants in America hopped on the kangaroo trend, (remember Slater’s 50/50 The ‘Roo burger)? But few have experimented with the lean meat since then.

If Australia is too far to travel to join the kangatarian movement (and you’re feeling a bit brave), I challenge you to find some kangaroo meat and come up with your own ‘roocipes.

Your move Foodbeasts.