Chefs 'keen' for alpaca

Alpaca meat is expected to be on the menu in Albany as early as next week, according to Lower King breeders Mahlon and Deb Hotker.

The Hotkers, who have raised alpacas for 12 years, expect to send lower quality animals from their 220-strong herd to a Bunbury abattoir for slaughter, with local chefs “very keen” to serve up the South American animals.

“Chefs have been trying it out for the last few months and we have had extremely positive feedback, which is very encouraging,” Mr Hotker said.

“It is not just a new meat industry getting started, but the final step in completing the alpaca industry cycle … it’s very exciting.”

Mr Hotker said alpaca meat was already processed in NSW and South Australia, but this move would allow Great Southern breeders to cull unwanted animals for meat and hides. “We hope to offer a package of animals to other farmers to expand the whole industry,” he said.

“We are committed to introducing the WA public to a meat that is both nutritious and delicious, which in turn will help put the alpaca industry on a firm and viable footing for the future.”

Motel Le Grande and Lime 303 will soon be serving up the South American animals, and there is interest from other Albany and Denmark restaurants. Motel Le Grande owner Joe Lembo said his restaurant had already trialled alpaca on their menu and it was well received.

“Surprisingly, I thought people might say they look too cute to kill but the industry is obviously changing,” he said. “We served it in about four different ways as an alpaca tasting plate and sold out of 10 serves on that night.”

“It will be the menu again next week as soon as we get another delivery.”