BIRD WATCH
This all-Aussie bird is turning up on some top tables. At Attica you might find emu cooked with potatoes and scrambled emu egg. Brisbane’s Detour puts the flank to work in a standout tartare seasoned with smoky habanero salt on a cracker with egg yolk and dill. Detour’s Damon Amos takes pride in eating part of our coat of arms and chooses emu because it tastes great. “Kind of like a lean, gamy dry-aged tenderloin,” he says. attica.com.au; Detour, 11 Logan Rd, Woolloongabba, Qld