“羊駝肉”成澳洲餐桌美味

If you haven't seen it on the menu yet, chances are you soon will.
如果你還沒有在菜單上看到過羊駝肉，那么你很快就會(huì)看到了。

Alpaca meat is rising in popularity, with the Gold Coast Bulletin reporting about 70 restaurants across Australia feature the meat in their dishes.
羊駝肉越來越流行。據(jù)《黃金海岸公報(bào)》報(bào)道，澳大利亞約有70家餐廳把羊駝肉納入了菜單中。

Among them is Melbourne restaurant Pastuso, whose head chef appeared in a video by the Australian Alpaca Association to discuss how diners have embraced the cuisine.
其中一家墨爾本餐廳叫做帕斯圖索，其主廚在澳大利亞羊駝協(xié)會(huì)的視頻中亮相，為我們講述了食客是怎樣喜歡上羊駝肉的。

Alejandro Saravia, who is a Peruvian chef at Pastuso, has cooked with alpaca meat for four years and described the taste as similar to beef or lamb.
帕斯圖索的秘魯廚師亞歷桑德羅·薩拉維亞已經(jīng)有四年做羊駝肉的經(jīng)驗(yàn)了，他說羊駝肉的味道和牛羊肉的味道很像。

'Alpaca has been very well embraced from the Australian public,' he said in the video.
“澳洲民眾都很喜歡羊駝肉，”他在視頻中說。

'Flavour wise it's very easy to understand, between beef and lamb, so it's not so challenging, and also it's very healthy meat.
“羊駝肉的味道很好，介于牛肉和羊肉之間，所以做羊駝肉并沒有很大的挑戰(zhàn)性，并且這種肉也非常健康。”

'The future of breeding alpaca for human consumption will be just going better and better.'
“養(yǎng)殖羊駝供人類消費(fèi)的前景只會(huì)越來越廣闊。”

The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.
這家餐廳的特色菜包括“韃靼羊駝肉”：風(fēng)干30天的韃靼羊駝脊肉，配上黑蒜和秘魯刺山柑。

Renowned chef Matt Moran, who owns some of Sydney's leading restaurants, previously wrote an article for The Daily Telegraph to discuss his experience cooking alpaca meat.
著名廚師馬特·莫蘭在悉尼擁有幾家高檔餐廳，他之前給《每日電訊報(bào)》寫過一篇文章，講述他烹飪羊駝肉的經(jīng)驗(yàn)。

Moran said he had never tried the meat until he visited an alpaca farm, and described the flavour as 'very tasty', especially the meat from the neck.
莫蘭說，他有一次參觀了一個(gè)羊駝養(yǎng)殖場(chǎng)，才第一次吃到羊駝肉，他形容羊駝肉味道“非常好”，特別是脖子上的肉。

Alpaca has also starred in dishes at the Melbourne Food and Wine Festival, with the The Age reporting in 2013 about 20 Australian restaurants served the meat, a number which has grown considerably since.
羊駝菜品也曾在2013年墨爾本美食美酒節(jié)上亮相。據(jù)《時(shí)代報(bào)》當(dāng)時(shí)報(bào)道，澳大利亞約有20家餐廳供應(yīng)羊駝肉。這一數(shù)字自那以后大幅增長(zhǎng)。

Melbourne restaurant San Telmo head chef Mike Patrick trailled an alpaca dish, and said the response from foodies was mixed.
墨爾本圣特爾莫餐廳主廚麥克·帕特里克跟蹤調(diào)查了羊駝肉的消費(fèi)情況，他表示，食客們對(duì)羊駝肉褒貶不一。

'It was 50/50, some people were "oh wow - what are you cooking that for? No thank you" and others thought "this is really cool and something different and I want to give it a shot",' he said.
他說，“好壞評(píng)價(jià)對(duì)半吧，一些人會(huì)說‘哦天哪，你做那個(gè)干什么？不用了，謝謝’。而另外一些人會(huì)覺得‘這真得很酷，與眾不同，我想嘗試一下’。”

'The people who tried it loved it. It's a point of difference and people like that.'
“嘗過的人都說好吃，主要是這種肉有它的獨(dú)特之處，人們都喜歡嘗鮮。”

In Australian alpacas are primarily farmed for their fleece, but the Australian Alpaca Association website said farming alpacas for meat is a growing industry.
在澳大利亞，人們養(yǎng)殖羊駝主要為了獲取羊毛，但澳大利亞羊駝協(xié)會(huì)在網(wǎng)站上稱，飼養(yǎng)羊駝供應(yīng)肉類消費(fèi)正逐漸成為一項(xiàng)新興產(chǎn)業(yè)。

Alpaca meat is a good source of protein with little saturated fat and cholesterol, it is also environmentally sustainable to produce.
羊駝肉是蛋白質(zhì)的良好來源，幾乎不含飽和脂肪和膽固醇，而且養(yǎng)殖過程也生態(tài)環(huán)保。

Alpacas are able to withstand dry conditions for longer than most livestock, and their soft feet cause minimal damage to the soil and ecosystem.
羊駝比大多數(shù)牲畜耐旱時(shí)間更長(zhǎng)，而且它們蹄子柔軟，對(duì)土地和生態(tài)系統(tǒng)的破壞很小。

The Gold Coast Bulletin reported alpaca fillets are valued at $65 a kilogram, and the industry was on it's way to becoming commercialised with some farmers having up to 3,000 alpacas.
《黃金海岸公報(bào)》稱，一公斤羊駝肉片價(jià)值65美元。這個(gè)產(chǎn)業(yè)正在向商業(yè)化發(fā)展，有些農(nóng)場(chǎng)主養(yǎng)了三千多頭羊駝。

Vocabulary
embrace: 擁抱；信奉；包含
considerably: 相當(dāng)?shù)兀浅５?
saturated fat: 飽和脂肪
cholesterol: 膽固醇

英文來源：每日郵報(bào)
譯者：實(shí)習(xí)生孫美真
編審：杜娟