Matched with a bottle of red and camembert cheese.
It’s not every day you’re asked to make sausages. So, when Kerry and Nick’s friends, Jude and Dan, extended the invitation, our two Menagerians accepted immediately. And so, with 5kg of seasoned pork mince at-the-ready, these gastronomes created Tassie’s most sought-after snags. They were also lucky enough to savour Jude’s homegrown goat and cow’s milk camembert.
Magnifique gastronomique
