a_t_rain: (kanga)
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But first, one last photo from Alice Springs, where this little kangaroo was hanging out in the Botanical Gardens:



The obligatory Sunset-at-The-Rock sequence. Yes, it really does change color.









This is, however, not all that's cool about it. There are loads of interesting folds and caverns and water holes, some of which have ancient rock art:







Next day: Kata Tjuta. These are the stubs of what used to be mighty mountains.







We saw a couple of wild camels from the shuttle bus, but unfortunately I wasn't able to get a picture. There are quite a few camels roaming central Australia -- descendants of ones that were turned loose after the railways came in and they were no longer needed.

Absolutely none of these things tastes like chicken.



Next morning, I got up in time for sunrise at Uluru and a very fast-paced walk around the base before taking the plane back to Sydney. I managed to get a decent photo from the air:

Date: 2011-10-25 07:34 pm (UTC)
From: [identity profile] baranduyn.livejournal.com
I think emu is dark meat rather like ostrich. Kangaroo, I don't know. Supposed to be very lean.

I'd be worried it was really wallaby. Oh noez, not the wallaby.

At least it wasn't wombat.

Date: 2011-10-26 03:17 am (UTC)
From: [identity profile] a-t-rain.livejournal.com
Kangaroo is sort of like venison, I think? It's a red meat, very lean and tough enough that you have to eat it really rare, and it's pretty flavorful.

The emu sausages were very dark and strongly flavored -- a bit like they had a bit of liver in them? (Which they may have, since it didn't actually say which part of the emu they were made from!)

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