Instructions: Although most Australians (80%) are city dwellers, the vast majority of the Australian continent itself isunpopulated wilderness, which is referred to, in general terms, as the Outback. Outback cuisine is a world unto itself, filled with its own wonderful, rugged character.

Kangaroo: Sorry to say, these delightful Aussie icons also make a killer steak; its tasty and virtually fat-free. Its popular smoked, or preserved as jerky. Some popular recipes include Kangaroo Tail Soup and Wallaby Stew, and a modern concoction: Pan Fried Kangaroo Steak in Port Wine Sauce.

Emu: This flightless relative of the ostrich is raised commercially throughout Australia, and is increasingly seen in the North America. The meat is red, richly flavoured, and tender. Emu eggs are also eaten; theyre about ten times as big as a hens egg.

Witchetty Grubs: One of the most nutritious food in the outback, ten of these fat white grubs per day are said to be sufficient for survival. The flavour is variously described as almond-like or similar to peanut butter. Some popular recipes include Singed Witchetty Grubs and Witchetty Grub Soup.

Bugs and Yabbies: These are relatives of the crayfish and lobster; theyre sweet-flavoured, firm-textured crustaceans from the Australian bays and streams.

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