Berry Hotel co-owner and chef Matt Watson get plenty of questions about the pub's alpaca burger.
He smiles when he says the question he gets asked most is "what meat is in the alpaca burger?".
He answers and then the second most common question usually follows:
"No really, what is in the alpaca burger?"
The Berry Hotel's alpaca burger was last month rated by Keith Austin, the editor of the Sydney Morning Herald's Pub Food Guide, as one of the six best burgers in NSW.
The alpaca burger has been a common sight on the pub's specials menu for almost two years now, and thanks to the publicity generated by the SMH will have a permanent presence for at least the next 12 months.
The burger had its origin two years ago, at a sold-out alpaca degustation hosted by chef David Campbell at his Berry restaurant, The Hungry Duck.
Ian Frith of Illawarra Prime Alpaca was speaking on the night.
"Ian said he would love to get his product into our restaurant and gave us a few different samples, but the burger was the one that stood out and fitted what we do here," Mr Watson said.
"Our whole principle with food is to have good, fresh produce done right and not overly complicated."
Mr Watson said the burger includes fresh rocket for a nice peppery bite, slow-roasted tomatoes that are sweet and add a roasted flavour, and caramelised onion.
"Those three flavours work well together and the alpaca meat sets it off," he said.
"The burger has cheese - all burgers should have cheese - and we use fresh Turkish bread from the bakery two doors down.
"The Turkish bread is a bit nicer and presents a bit better."
The alpaca patty itself, which has a hint of black pepper and red wine, is supplied by Illawarra Prime Alpaca, which owns the alpaca filled paddock about 2km north of Berry.
Mr Watson said alpaca meat has an interesting, but mild flavour.
"Quite often a meat becomes the hero of the dish and overtakes the flavour, but where alpaca meat stands out is it helps all the other ingredients come together . . . it works really well with other fresh ingredients."
Mr Watson said the burger has its regulars among locals, but is also popular with tourists who see the burger as a novelty and something unique.
"People like the story," Mr Watson said.
"A lot of people visit here from Sydney or Wollongong and we tell them to keep an eye out on the way back for the farm where the alpaca meat comes from.
"When we say it is a local burger, it doesn't get more local than that."