Emu: The Other Great Bird

Emu (Dromaius novaehollandiae) — the second-largest living bird, endemic to Australia — was a primary protein source for Aboriginal communities across the continent. Emu eggs (dark green, up to 900g — equivalent to approximately 10 chicken eggs) were a seasonal feast food. The fat — emu oil — was one of the most valued substances in Aboriginal trade, used as medicine, moisturiser, and cooking fat. Modern emu farming exists but is small-scale; wild emu is not commercially available.

Emu meat is deep ruby-red, extremely lean (less than 2% fat, leaner than kangaroo), and high in iron. The flavour is closer to beef than poultry — rich, slightly sweet, with a gamey depth. The fan fillet (from the upper leg/thigh) is the premium cut. Like kangaroo, it punishes overcooking mercilessly.

Seared emu fan fillet with quandong chutney, pepperberry, and warrigal greens — a plate of all-native elements that showcases why emu deserves the same respect as venison in a fine dining context.