These recipes are sorted in alphabetical order by title.
Ingredients: Alpaca tenderloin, Avocado, Spanish onions, Molle (Peruvian pepper), parmesan cheese, Orange juice mayonnaise, Olive oil, Organic herbs, Whole star anise (2), Cinnamon quill, dark brown sugar, rock salt
Ingredients: Alpaca sirloin, Quinoa, Black rice, Roast sweet potato, Asparagus spears, Confit baby tress tomato, Chimichurri sauce (Olive Oil, Fresh Parsley, Fresh Oregano, Lemon Juice, Garlic, Freshly Ground Pepper, Salt), Parmesan Cheese
Ingredients: Leg of Alpaca, Pumpkin Seeds, Breadcrumbs, Chilli Powder, Salt, Milk, Eggs, Olive Oil, Garlic, Onions, Crushed Tomato, Black Beans (soaked), Thyme, Basil, Rosemary, Bay Leaf, Salt and Pepper, Sweet Potato, Pumpkin and Lemon Rind
Ingredients: Shoulder of La Viande Alpaca (deboned), Stock (Beef, Lamb or Alpaca), Bay Leaf, Diced Carrots, Celery, Onion, Garlic, Hollick Cabernet Merlot, Butter, Wilgha Farm Jerusalem Artichoke Mash (Jerusalem Artichokes, Floury Potatoes, Cream, Butter and Australian River Salt), Nettle Puree (Nettles and Pendleton Estate Olive Oil) and Honey Roasted Baby Carrots (Hillbilly Vegetables’ Baby Carrots, Beckonbees Honey, Pendleton Estate Olive Oil, Australian River Salt and Black Pepper)
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.
You can now download this brochure from the LaViande™ web site.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne