Camels

The 'before' shot.

Did you know there are nearly one million camels roaming the outback? That's a lot of satay sticks!

Garry Dann runs the free range Territory Camel and challenges any beef-cooking chef to a cook-off with his camel meats.

The meat is low in cholesterol and high in protein. Garry has been eating camel since the 1980s and encourages people to have a taste. He supplied Paul with the camel steaks to make satay for this episode.

Many Thanks to Travel NT for helping Paul and the crew make this episode possible.