Across remote Australia, hundreds of thousands of wild camels are considered feral pests, with many shot and left to rot.<\/p>\n
But in South East Queensland’s Scenic Rim, they’re being milked to make “camelccinos”, lattes, gelato, and even vodka.<\/p>\n
It’s all part of farmer Paul Martin’s attempt to help Australians re-imagine the camel as a sustainable livestock animal.<\/p>\n
His ultimate plan is to build an entirely new industry from the ground up.<\/p>\n
But to do that, he said, he must first challenge Australia’s “cultural issue with camels”.<\/p>\n
“There are a few reasons why people are stand-offish around eating camel \u2014 but it’s changing,” Mr Martin said.<\/p>\n
<\/p>\n
Paul Martin says a camel meat and milk industry would create jobs. (ABC News: Chris Kimball)<\/p>\n
Historically, Australian palates have preferred beef, lamb and pork over game meats, but that has not deterred Mr Martin.<\/p>\n
“Success in this operation is basically getting camel milk and meat mainstream,” he said.<\/p>\n
Ferals ‘turned loose’ now milked for lattes<\/p>\n
Camels were introduced to Australia 180 years ago for use by explorers traversing unforgiving landscapes, and as a means of transporting goods over barren inland regions.<\/p>\n
But as cars and trucks took over, Mr Martin said camels were “labelled feral, turned loose and forgotten”.<\/p>\n
“They were essential to opening up the country, now we’re trying to give them a second chance,” he said.<\/p>\n
Explorers prepare for an expedition into the Simpson Desert in 1939. (ABC Archives)<\/p>\n
Mr Martin’s farm \u2014 Summer Land \u2014 has grown into a major tourist attraction at the Scenic Rim over the past decade.<\/p>\n
Visitors can feed camels, take selfies with them, and ride them.<\/p>\n
It’s also an opportunity for them to learn about camel-based skincare products, feta and milk, as well as Summer Land’s gelato and vodka.<\/p>\n
<\/p>\n
Wild-caught camels being unloaded at Summer Land Camel farm. (ABC Gold Coast: Dominic Cansdale)<\/p>\n
“Camel skincare is good for eczema, milk’s good for dairy intolerance, I’ve just had a bad day, so I’ll drink the vodka \u2014 there’s something for everyone,” Mr Martin said.<\/p>\n
But the fastest-growing opportunity may be camel meat.<\/p>\n
Wild pest to domesticated livestock<\/p>\n
Estimates of Australia’s wild camel population range from 300,000 to 1 million.<\/p>\n
“They’re still being culled in large numbers,” Summer Land tourism manager Emily Riggans said.<\/p>\n
“We want to change everyone’s perspective from pest and feral, back to resource and livestock.”<\/p>\n
Summer Land offers camel meat pies, rolls, burgers and curries \u2014 items it hopes will start popping up on mainstream menus.<\/p>\n
But that involves changing customers’ views on camel meat.<\/p>\n
<\/p>\n
Camel meat products are popular among some parts of the community. (ABC News: Chris Kimball)<\/p>\n
“If I did a [camel] sausage sizzle and didn’t tell you, you probably wouldn’t know,” Ms Riggans said.<\/p>\n
“It’s heart-healthy, low fat and full of omega-3s.”<\/p>\n
Ms Riggans said Summer Land had found reliable markets among north African and Arab communities in south-east Queensland “who already know camel, they grew up with it”.<\/p>\n
They also supply restaurants and halal butchers in Brisbane and Sydney.<\/p>\n
But getting camel accepted as a Sunday roast option is another challenge.<\/p>\n
Curiosity to customers<\/p>\n
Chef Heath Betts has spent years turning exotic meats \u2014 including crocodile, buffalo and camel \u2014 into farmers market favourites.<\/p>\n
<\/p>\n
Absolutely Sous Vide chef Heath Betts at the Brisbane markets. (ABC Gold Coast: Dominic Cansdale)<\/p>\n
“A lot of people that turn their nose up at the products have never tried it,” Mr Betts said.<\/p>\n
He said the more people tried camel meat, the more popular it would become.<\/p>\n
His market stalls in Brisbane and on the Gold Coast sell about 200 kilograms of camel meat each month.<\/p>\n
To convert customers from beef to camel, Mr Betts said he explained the taste (“not as gamey as people think”) and the best way to cook it (“just like beef”).<\/p>\n
“They’ll try it, then try all the other products as well,” he said.<\/p>\n
<\/p>\n
Camel meat can be used in pies, rolls and burgers. (ABC Gold Coast: Dominic Cansdale)<\/p>\n
But turning camel into a standard protein alternative for customers isn’t simple.<\/p>\n
“You can’t just send them through a standard abattoir. The animals don’t fit, and the boners need to understand the structure,” he said.<\/p>\n
Mr Betts said that could make camel meat more expensive to sell.<\/p>\n
But there are also environmental hurdles.<\/p>\n
Why camel farming stirs debate<\/p>\n
Advocacy group the Invasive Species Council warns that commercialising a declared pest makes it harder to control their populations.<\/p>\n
“We’ve seen it with deer and goats \u2014 they’re treated as resources, and the populations have increased,” said Dr Carol Booth, policy director at the council.<\/p>\n
<\/p>\n
Two juvenile camels at Summer Land in the Scenic Rim. (ABC Gold Coast: Dominic Cansdale)<\/p>\n