The dinner - the first of its kind in the Central West - was presented by Mudgee region alpaca group, Alpaca Over the Ranges and Illawarra Prime Alpaca to promote alpacas as being commercially farmable for more than just their fleece and hides.

Alpaca farmers, “foodies” and interested diners came from across the state and even as far as Brisbane to enjoy the courses prepared by Berry chef David Campbell, all matched with accompanying wines.

With a menu that included tataki of sirloin with spicy miso, yellow chilli and truffle powder and tempura tenderloin, nori, edamame and tobiko, not every dish was designed to meet every diner’s taste.

But Illawarra Prime Alpaca owner Ian Frith said that wasn’t the aim, adding that if one or two enjoyed it enough to talk about it to others, he would label the night a success.

“I’d say 100 per cent enjoyed at least one dish, 75 per cent enjoyed 75 per cent and 50 per cent enjoyed 50 per cent,” he said.

Using regional food is the cooking technique of today – sometimes it’s forced on us and sometimes we go out and look for it.

“I also don’t think a lot of people here had been exposed to that kind of dining before, so it was a new experience for them in that sense too.”

Mr Frith said most alpaca breeders from the Mudgee region had been breeding the animals for fleeces, but it was time to remind them of the alpaca’s versatility.

“Growth of the alpaca meat industry means being able to acquire animals more often for market, which frees up some of the breeders’ paddocks to then spend that money to buy better genetics and better stud animals to increase their herds,” he said.

“Eventually, I hope the breeders out here will form their own co-operative and produce their own meat.”

Until then, chef David Campbell said he would continue travelling to different regions, educating and demonstrating to chefs and apprentices how to prepare the animal.

“Using regional food is the cooking technique of today – sometimes it’s forced on us and sometimes we go out and look for it,” he said on Friday.

“My goal is to show a variety of dishes using alpaca, and bring a fair few new flavours to the area using some ingredients from the area, because if I show them how to create these dishes using ingredients they can’t get locally, then it’s pointless.”

Mr Campbell said he wasn’t sure what people or what turnout to expect at the event, but he was pleasantly surprised with what he found.

“Alpaca has a funny reputation for being a cute, fluffy animal with big brown eyes so trying to get people to eat it can be a bit of a task, but once they’re here, sitting and eating it they usually find it’s quite enjoyable,” he said.

“After all, remember that lambs are cute too.”