Melbourne: Camel, which is already a delicacy in the Middle East, is starting to grow in popularity joining kangaroos and crocodile meat on menus and at meat markets around Sydney.
It has been dubbed the "hump steak" - the latest cut of exotic meat to compete with beef and lamb
Brothers Ali and Abbas Jaber, who own Lakemba takeaway shop Masheweh, said that the customers were "going nuts" for their 6 dollar camel burgers.
"Customers are loving it," the Daily Telegraph quoted Abbas as saying.
"There is a trend of people wanting to try new things, especially when they see shows like 'Man vs Food.'
Jaber said that his camel meat, from the Northern Territory, was barbecued to reduce its fat content.
"It's quite lean already and tastes like lamb, with a real meaty taste - if you like red meat you will love camel," he said.
In different parts of the world, curious foodies have turned some of the most unusual creatures on the planet into delicacies, including poisonous blowfish and tarantulas.
According to Meat and Livestock Australia, while those meats are banned in Australia, more people are branching out and experimenting with different meats now.