"Cape Barren Goose a l'Orange"

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Subject: "Cape Barren Goose a l'Orange"
From: "Dr Richard Nowotny" <>
Date: Wed, 4 May 2005 18:30:41 +1000



On ABC radio in Melbourne this afternoon Virginia Trioli (I think it was) had seriously fashionable local chef Shannon Bennett (Vue de Monde restaurant in Carlton) on her show, apparently discussing poultry dishes (I tuned-in in the car mid-program).  The conversation turned to “wild poultry”, whereupon Shannon proceeded to wax lyrical over “Cape Barren Goose a l’Orange”, a seasonal dish in some quality Melbourne restaurants (or was it only his?).  “Very flavoursome, like goose, but stronger”, he said (or something to that effect).


He then went on to explain to Virginia and the listeners (including this somewhat startled eavesdropper) that Cape Barren Geese are so prolific on Flinders Island (in Bass Strait) that there is an annual egg cull, but that instead of disposing of the eggs they are incubated, the goslings are farmed (“free range”) for 6-9 months and then “processed” like normal poultry, ending up in the aforementioned trendy restaurant/s.  Mmm-mm.


What remarkable things one can learn on afternoon (‘drive-time’?) radio!



Port Melbourne, Victoria

M: 0438 224456

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