The taste of Australia will be represented by meat from the Tasmanian kangaroo or ostrich. North America is presented by the bison from the Rocky Mountains. African tastes are introduced by kudu and springbok from Kenya.
All these specialties are considered delicacies and are characterised by great nutritional value and therefore also by an increasing popularity. For example the meat from kangaroo is low in saturated fat, high in protein, zinc and iron. Ostrich and bison are low in fat and cholesterol, high in calcium, protein and iron. The taste is similar to lean beef. Kudu and springbok taste can be more compared to venison and belong to lean meats too. Springbok is considered to be one of the finest and best meats available.
The “icing” on this exotic collection is the crocodile, white meat that some describe as a cross between chicken and crab.
“We look very much forward to introducing this exceptional offer to our guest. I am sure all meat lovers will be thrilled.”, says Gerald Vorreiter, the Executive Chef, who is very excited about the extraordinary line-up on his grill.