Topics:  bundaberg, camel pies, low-fat, meat, vitamins

Why not give camel a go?

Tradewinds on Woongarra bakery owner Greg Callaghan with one of his tastebud-tingling camel pies.
Tradewinds on Woongarra bakery owner Greg Callaghan with one of his tastebud-tingling camel pies. Scottie Simmonds

WHAT makes a great pie?

Bundaberg bakery Tradewinds on Woongarra have found a new ingredient that is getting plenty of attention.

Camel pies might not be everyone's cup of tea, but the low-fat meat which tastes similar to beef is proving a hit with customers looking for something new to temp their tastebuds.

Tradewinds owner Greg Callaghan said after attending a camel meat field day in Blackbutt last month, he was sold on the virtues of the meat and his pies hit the shelves last week.

"So far we are getting a great response from customers," he said.

"A few people turn up their nose and say they won't be trying the pies, but I've encouraged them not to discount something until they give it a go."

Mr Callaghan said because camels stored the majority of their fat in their hump, the meat was a healthy alternative to beef.

"Camel meat is significantly lower in fat than beef with plenty of minerals and vitamins."



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