On 8/23/2015 3:59 PM, Bruce wrote:
>> When I lived in Germany and Belgium, there were freezers with horsemeat,
>> >alongside freezers for beef, pork etc in all the supermarkets.
>> >
>> >We never get it in UK.
> In NL it's a thing from the past.
>
> -- Bruce


Nope:

http://www.smh.com.au/lifestyle/diet...708-101ws.html

Next week the man known around Perth as the Prince of Flesh will become
the bloke who brought horse meat for human consumption to the Australian
market.

Vince Garreffa of Mondo Di Carne gourmet butchers will have the
country's first horses set for human consumption in Australia
slaughtered within the next couple of days, with Mondos to begin selling
fresh horse meat aimed at ethnic groups, who regard the product as a
tasty treat, soon after.

At least one Perth chef is set to add horse to the restaurant's menu.

Late last month the WA Minister for Agriculture and Food Terry Redman
approved the slaughter of horses for human consumption, and the WA Meat
Industry Authority is keeping a very close eye on the slaughter process.

Mr Garreffa said he would be the first Australian butcher to offer the
product for humans, and claimed that people from ethnic groups who
enjoyed the meat often resorted to buying it from pet stores.

Mr Garreffa said it was a little known fact that between 50,000 and
70,000 horses were slaughtered in Australia every year for human
consumption in other parts of the world. It was time to end the
hypocrisy, he said.

"It has never been sold before for domestic consumption in Australia,"
he said.

"We feel it's not going to be big business, it's not a money making
venture, it's all about supplying the ethnic community with something
they grew up with."

While one Perth chef is set to add horse to his special Bastille Day
menu, and Australia's tastes are becoming ever more adventurous, it is a
big mental jump for many to try horse meat.

But Gourmet Traveller features editor Pat Nourse said he believed plenty
of Australians would be keen to consume the meat.

"I am an Australian diner and I have eaten horse," he said.

"It's probably not going to be an instant hit … but restaurants are all
about trying something new."

Award-winning Restaurant Amuse head chef Hadleigh Troy welcomed horse
meat to the market. He said he had served up unusual meats including
squirrel and raven while working at The Greenhouse in London.