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Australian Crocodile Traders are leading purveyors of Fine Australian game meats including:    

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CrocodileKangarooEmuWallaby  • Recipes


Char Grilled Crocodile Tail Fillet with Salad

Crocodile has become a very popular meat both in Australia and overseas and is part of a developing cuisine that is uniquely Australian. It is a succulent white meat with a delicious and unique flavour. With a wider range of products and cuts, crocodile is now available to suit all culinary needs.

Crocodile meat is low in fat and high in protein and is best cooked in the same manner as lean pork or chicken. It can be prepared into a variety of dishes using wet and dry cooking methods and is ideal in marinade or sauce. The meat is supplied trimmed of fat, vacuum packed on freezer trays and frozen. On average the gross weight per carton is 15kg.

As leaders in the crocodile industry, Australian Crocodile Traders employs state of the art processing with the most technically advanced crocodile abattoir facilities in the world, resulting in the highest quality available. This is assisted by rigorous quality assurance procedures (HACCP), Food Processing Accreditation (FPA) and code of practice. These high standards are regulated by Australian Quarantine and Inspection Service (AQIS), Australian Fisheries Forestry Australia (AFFA) and Safe Food (QSAFE) resulting in the best quality controlled product available for export and domestic use.


Protein (g/100g)
Fat (g/100g)
Energy (kj/100g)
Chicken Breast
Beef Sirloin
Lamb Legs

Australian Saltwater Crocodile (C.porosus) is farmed and managed in Australia in accordance with the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) which was ratified in 1974 in Washington DC. The sustainable use of crocodiles has been an overwhelming success and is a model for other threatened and endangered species. Australia with its large land area and small population for a country continent provides an ideal clean environment for crocodiles to grow. The crocodiles are produced in a free-range environment and are chemical free, which delivers the best practices possible in animal welfare, conservation management and meat hygiene.


Kangaroo is a lean, low fat red meat. Not just limited to the Australian menu anymore, it has become an international success gracing menus the world over. Its rich flavour and versatility lends itself to most culinary needs. Kangaroo has many healthy attributes, it is low in fat, while having a high iron and protein content. Consistently more tender than beef, this meat is readily recognised as a mouth watering yet economical and healthy alternative.

Kangaroo meat should be handled and cooked like any other lean, low fat red meat with the best results being medium rare. To easily achieve this, place in a hot pan and quickly turn to ensure both sides are seared, sealed and turn once only to retain moisture. The meat is denuded, trimmed and vacuum packed in 1kg packs with an average carton weight of 15kgs.

The meat is produced to strict Australian standards. The processing facility is accredited by Australian Quarantine and Inspection Service (AQIS) with full time on site government veterinary auditing. The high standards are also verified and maintained through the Australian Standards for Hygiene of Meat (AAS4696) and quality is implemented through the meat industry quality control and assurance system (HACCP).

Protein %
Fat %
1 - 3
Lean Lamb
2 - 7
Lean Beef
2 - 5

With the development of food and water sources far beyond what naturally existed, kangaroo experienced a population explosion.To combat this threat to livestock and agriculture, a Federal Government Sustainable Utilisation Plan was developed and implemented for 5 species (of a total of 49 species). This programme is limited to agricultural and pastoral properties, which adhere to the relevant International, Federal (ANCA), and State Government (Queensland Conservation Commission) management plans ensuring the high standards and best practices possible in animal welfare and conservation management. Kangaroos are free range and chemical free.



Emu has gamey flavour and is deep red in colour, lean and very low in fat. With a very fine texture it is incredibly versatile, easily utilised in any dish similar to beef, pork or chicken recipe. The extreme leanness of emu means that it should never be over cooked and prepared rare to medium rare.

                                    Processing is controlled and audited by the Queensland Livestock and Meat Authority (QLMA) with permanent onsite 
                                    veterinary inspectors Quality Assurance (HACCP) programmes are in place to ensure quality

Protein %
Fat g/100g
Energy kj/100g
Iron %
1.7 - 4.5
Lean Chicken

Combining modern farming practices with the naturally clean and green wide-open spaces of Australia, produces an unsurpassed wholesome product. The product is sold vacuum packed in 1kg to 2 kg packs as mixed cuts, having been denuded and requiring no trimming. Premier cuts are derived from the thigh including steak and fillet cuts, which can be used in stir-fries, as kebabs and barbecue steaks and are ideal for smoking and other smallgoods.




Pan seared Wallaby Striploin with baby rocket leaves and balsamic vinegar dressing

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Although similar to kangaroo, wallaby meat has a burgundy colour, more delicate flavour and finer texture. These attributes have lead it to be known as the veal of kangaroo. It contains less than 1% Fat.

All animals are derived from lush pastures and are harvested under 3 years to ensure consistent flavour and tenderness. The product is frozen into portion controlled weight graded vacuum packs of approximately 1kg. The same processing and conservation requirements for kangaroo are applied to wallaby. The meat cuts we supply are Topsides and Shanks and make for a delicious treat which can be used as an alternative to chicken or veal. They combine well with light fruity sauces.





Crocodile with Mango and Basil Sauce                                   4 entree portions


300 g crocodile meat - cut into thins slices, 30 g peanut oil, 20 g basil leaves, 20 g parsley, 5 g garlic - chopped, 20 ml white wine vinegar, 200ml olive oil, 1 Bowen mango - stone removed and pealed, salt and pepper to taste.


Heat peanut oil in fryingpan, sauté seasoned crocodile pieces for about 3 minutes, then set aside and keep warm.
Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth, set aside. Slice mango thinly and arrange on plate.
Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs.


Skewered Crocodile with Lime and Ginger Sauce               4 entree portions


400 g crocodile meat - cut into 2 cm cubes, 40 ml lime juice, 200 ml chicken stock, 30 ml honey, 30g brown sugar, 5 g ginger - finely diced, 30 ml oil, 10 g corn flour, salt and pepper to taste, 8 bamboo skewers.


Thread crocodile meat onto bamboo skewers, place in flat dish, season with salt and pepper, pour lime juice over it and place in fridge for about 1 hour.
Remove skewers, saving residual lime juice for the sauce.
Heat oil in a fryingpan and sauté crocodile for about 5 minutes, set aside and keep warm.
Combine lime juice, honey, brown sugar, ginger, chicken stock, and corn flour in a saucepan.
Bring to boil, reduce heat and simmer for 2 minutes.
Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.


Crocodile Curry                                                                          4 entree portions


500g crocodile meat - sliced, 50 g onions - diced, 20 g garlic - crushed, 5 g ginger - finely diced, 200 g tomatoes - chopped, 1 clove - crushes, 2 cardamom pods - crushed, one 3 cm cinnamon stick, 1 spring curry leaves, 10 g lemon grass stick, 3 g chilli powder, 10 g paprika, 3 g fenugreek seeds, 3 g turmeric, 200 ml coconut milk, 10 ml lime juice, 50 ml oil, salt to taste.


Heat oil in a stewpot.
Add curry leaves, lemon grass, onion, garlic and ginger and fry about 2 minutes.
Add tomatoes, chilli powder, paprika, cinnamon stick, fenugreek, turmeric and salt.
Add crocodile meat and cook for about 5 minutes.
Pour in coconut milk and simmer on low heat for about 20 minutes.
Serve heated plates with lime juice sprinkled over the top accompanied by steamed rice.
Garnish with fresh curry leaves.


Crocodile with Basil and Coconut Cream                               4 entree portions


500 g crocodile meat - cut into strips, 40 ml oil, 100 g onions - finely chopped, 150 ml coconut cream, 10 g brown sugar, 5 g coriander root chopped, 40 ml fish sauce, 30 g basil leaves - sliced, 3 red chillies - finely sliced.


Heat oil in a stewpot, add onions and chillies.
Fry gently until soft, add crocodile and sauté for about 5 minutes. Add fish sauce, coriander root, sugar and basil and cook for about 1 minute.
Pour in coconut cream, bring to boil and remove from heat.
Serve garnish with fresh basil.


Crocodile Fillets with Rosemary Sauce                                  4 main course portions


4x200 g crocodile fillets, 20 ml lime juice, 2 spring onions, 30 g butter, 10 g fresh rosemary leaves, 40 ml dry vermouth, 120 ml fish stock, 60 ml cream, slat and pepper to taste.


Season crocodile fillets with salt and pepper.
Dry fry the fillets on a BBQ or non-stick fryingpan for about 2 minutes on each side, sprinkle with lime juice and set aside.
To make the sauce heat butter in a fryingpan, add spring onions and fry for about 1 minute.
Add rosemary, dry vermouth and reduce until almost dry.
Add fish stock and reduce by half.
Add cream and reheat until just about at boiling point.
Adjust seasoning with salt and pepper and pour sauce through a strainer. Place spoonfuls of sauce on serving plate, place crocodile fillet on it and serve with vegetables in season.


Crocodile Medallions with Sambuca Sabayon                       4 main course portions


8x100g crocodile medallions, 200 ml olive oil, 20 g fennel seeds - crushed, 5 g black pepper, 2 egg yolks, 20 ml sambuca, 60 ml white wine (Chablis), salt to taste.


Combine olive oil, fennel and black pepper in a mixing bowl, place crocodile medallions in mixture and set aside for at least 1 hour.
Then heat oil in a fryingpan, seal medallions on both sides and finish in an oven at about 180C for some 10 minutes.
To make the sabayon combine egg yolks, sambuca and white wine in a mixing bowl.
Whisk mixture over hot water until light and frothy. Adjust seasoning by adding salt if required. Serve medallions with spoonfuls of sauce.
Garnish with sprigs of fresh herbs.