LaViande – Australian Alpaca

Char-gilled Alpaca Sirloin with Bolivian Quinoa and Chimichurri Sauce

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  • 85g Alpaca sirloin 85g
  • 20g Quinoa
  • 40g Black rice
  • 35g Roast sweet potato
  • 15g Asparagus spears
  • 20g Confit baby tress tomato
  • 7ml Chimichurri sauce (recipe below)
  • Parmesan Cheese (optional)
  • Cinnamon Powder (to taste)
  • Salt (to taste)


To prepare quinoa cook it much as you would rice. Just put a cup of the de-coated grain in a saucepan and pour two cups of water over it. Bring the pan to a boil, cover, and turn down the heat to a low simmer. Let it cook for about 15 minutes and then remove from heat. Mix sauteed garlic, onions and add parmesan cheese (Optional).

To cook black rice, cook it as you cook risotto. Do not add parmesan cheese as this rice contains a high amount of starch.

Peel and cut sweet potato into sticks and roast them for 9 minutes in the oven. Dust them with cinnamon powder and salt.

Dry tress tomato in the oven at 100 C for 2 hrs.

Cut asparagus and blanch in salted water then refresh in iced water.

Preheat the grill or grill pan to very hot and cook the alpaca for 2 minutes on each side for medium-rare or medium. Brush chimichurri on sirloin while it’s cooking.

Ingredients for "traditional" Chimichurri:

  • 62mls olive oil
  • 187g fresh parsley, chopped
  • 30g fresh oregano, chopped
  • 45mls fresh lemon juice
  • 6 large cloves garlic, chopped
  • Salt & freshly ground pepper

You can mince the ingredients by hand or use a food processor, which is faster and easier.

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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