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Join Pete and Ian for an exciting (and mouthwatering) episode of The Goss, where we dive into news, weather, and culinary adventures in Australia and beyond! In this episode, our friendly host and his father engage in a delightful conversation about the growing popularity of crocodile meat.

We kick off the discussion by exploring the fascinating trend of using crocodile meat in burgers and various dishes across Australia. Believe it or not, devouring these scaly creatures can actually be a positive step towards conservation! Discover how Australians are embracing this unique protein source while respecting and preserving their native wildlife.

Curious about the taste? Our hosts compare the flavor of crocodile meat to the familiar tastes of chicken and fish. But that's not all! Kangaroo and emu are also mentioned as potential native Australian delicacies worth exploring. Yum!

Also, Ian shares his personal encounters with even more intriguing edible creatures. From snake and grasshoppers to camel, he paints a vivid picture of his adventurous gastronomic experiences.

Finally, they touch upon the historical interactions between colonists and indigenous Australians, specifically regarding their distinctive diets. This brief glimpse into the past sheds light on the cultural significance of food and highlights the fascinating diversity within the Australian culinary landscape.

Hungry now? **Looks up 'crocodile burgers' in food delivery app**

It's an episode you won't want to miss!

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