LaViande – Australian Alpaca

Carpaccio of Alpaca with Avocado and Orange Juice Mayonnaise

Image of Carpaccio of Alpaca with Avocado and Orange Juice Mayonnaise


  • 90g Alpaca tenderloin
  • 70g Thinly-sliced Avocado
  • 7g Julienne Spanish Onions
  • 5g Molle (Peruvian Pepper)
  • 6g Shaved Parmesan Cheese
  • 12ml Orange Juice Mayonnaise
  • 2ml Olive Oil
  • 2g Organic Herbs
  • 2 Whole Star Anise
  • 1 tsp chopped Cinnamon Quill
  • 20g Dark Brown Sugar
  • 25g Rock Salt


Clean and trim tenderloin of any sinew or fat.

With a heavy-based pan and little oil, very quickly seal the alpaca, then cool.

To prepare the curing mix, place molle peppercorns along with star anise and cinnamon quill in a pan on high heat. When aromatic flavors start pluming, take off heat and either in a mortar or food processor blend to powder form.

To cure, place some clingwrap on bench, sprinkle curing mix in middle to accommodate the alpaca,
then sprinkle cure mix on top and around the alpaca, roll cling wrap around alpaca as to make a cylinder, do this twice then one layer of aluminum foil.

Place in freezer for a total of 12 hours.

Remove from freezer, slice carpaccio thin, then assemble with small ¼ of avocados, julienne Spanish onions, orange juice mayonnaise, olive oil and organic herbs.

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2008 World Alpaca Conference

LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.

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You can now download this brochure from the LaViande™ web site.

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Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne