National Dish
The signature dish at the Prairie Hotel , in South Australia’s Flinders Ranges, is its Road Kill Grill ($30), a mix of kangaroo and emu fillet on mash, with a camel sausage tossed in for good measure.
I can recommend the kangaroo tail soup too.
Reflecting on what it means to be Australian inevitably leads to a debate about our national dish. The Daily Telegraph asked the question on Australia Day, with Masterchef’s Poh Ling Yeow telling the Tele salt-and-pepper squid has taken over from fish and chips as our top tucker. It follows on from a major survey in The Sunday Telegraph where people said Australia’s national dish is the meat pie (37 per cent), followed by roast lamb (28 per cent), lamingtons (12 per cent) and pavlova (11 per cent).
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