The Queen's taste buds have been tickled by the aroma from a bubbling pot of kangaroo stew.
Lavish state banquets and sumptuous dinners are the usual preserve of the monarch, but the classic Aboriginal dish had the royal praising the chef.
The "roo stew" was rustled up by staff and students from Clontarf Aboriginal College in Perth - an institution which educates indigenous youngsters from across Western Australia.
Zenneth Cox, 16, was on cooking duties when the Queen walked into the home economics department and with a flourish he opened his pot still on the cooker to reveal the tasty dish.
The monarch peered inside and said: "Smells good," before asking what the teenager and his fellow students had put into the meal.
The ingredients were listed on a nearby whiteboard as part of the lesson - kangaroo meat, beef stock, potatoes, onion, tomatoes, garlic, carrots, Worcester sauce and black pepper.
The students were also making scones and an Aboriginal bread called damper, that is cooked under ground using hot coals but was prepared today in an oven.
During the brief visit the Queen was given two tasty mementoes, a couple of scones and a small earthenware pot containing some of the stew.
As the monarch thanked 16-year-old Mary-Jo Coppin who made the presentation she made the room, full of dignitaries, members of the royal household and college staff, erupt with laughter when she asked if the dish was "recently made?", before adding: "It's quite hot."
After she left, the monarch's Australian equerry, Commander Andrew Willis, returned to borrow a couple of spoons.