Australia's wild camel population is the biggest in the world, with over 500,000 in central Australia.
In the article the taste description was: "nutty, smoky, slightly Bratwursty flavour"
I would like to know how much of those flavours were in the milk and how much was in the roast (sounds like a dodgy roast too me).
My first thought was UAE to Europe... that's a lot of "air miles" and expensive freight if it's fresh milk, slightly less expensive if its UHT.

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