Cassowary Recipes




Cassowaries are a protected species throughout Australia


Cassowaries are primarily nocturnal. Their diet consists mainly of fruits and berries, although some eat insects and small animals. Cassowaries are notoriously vicious and have attacked and killed men with their sharp, spikelike toenails. They are fast runners, attaining speeds up to 30 mi (48 km) per hr and are 1.5 to 1.8 metres (59–71 in) tall.



The cassowary (genus Casuarius) is a very large flightless bird native to the tropical forests of New Guinea and nearby islands, and northeastern Australia.

Humans also collect their eggs and eat the animals for food. In New Guinea, cassowary eggs are brought back to villages and the chicks raised for eating as a much-prized delicacy.


When cooking Cassowary at home, be sure to baste or marinate. Because the meat has so little fat, it needs the extra moisture to ensure that everyone in the tribe will enjoy your culinary efforts.


Cassowary Fillet Kebabs


1.5kg Cassowary (tender cuts, drum are okay)
2 tbsp. soya sauce
2 tbsp. honey
1 tsp. ground ginger
1 garlic clove, minced
1 tsp. grated lemon peel
8 cherry tomatoes
4 large mushrooms, cut in half
1 red sweet pepper, cut into 8 squares

In shallow glass dish, combine soya sauce, honey, ginger, garlic and lemon peel; mix well. Add Cassowary: stir to coat. Cover with elastic wrap; refrigerate for 2 hours, stirring occasionally, Preheat broiler. Remove Cassowary from marinade; discard marinade. Using 4 (10 inch) metal skewers, alternately thread Cassowary meat, tomatoes, mushrooms and red pepper. Place on broiler pan. Broil 3 inches from heat, turning 2 or 3 times, until meat is medium rare and vegetables are lightly browned. Place on
serving plates; serve immediately. Serves 4.



Cassowary Thai Omelette

A single Cassowary egg is equivalent to about 10 hen’s eggs, so makes an impressive omelette, and as they contain more fat (the yolk accounts for about 45% of the egg, compared to 35% in a hen’s egg)


1 Cassowary egg

2 Scallions/Spring Onions

2 Garlic Cloves, skinned and chopped

1/2 Cup Cream

Salt and White Pepper

Sweet chilli sauce

Oyster sauce

Lettuce leaves (Iceberg preferably)

Salmon Eggs or caviar

Beat together the first set of ingredients and pour into a non-stick roasting tray.

Place in a hot oven and cook until just firm.

Turn out onto lettuce leaves that have been placed on plastic wrap and drizzle a small amount of oyster and chilli sauce onto omelette.


Roll the rolled omelette in the plastic and refrigerate until at least room temperature.

Slice into a two-bite size and top with salmon eggs or caviar.