Mutton Birds: a gourmet delight?

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Mutton Birds: a gourmet delight?

To:	Graham Buchan <>, Birding Aus <>
Subject:	Mutton Birds: a gourmet delight?
From:	Fairy Wren <>
Date:	Mon, 16 Oct 2006 16:45:37 +1000 (EST)

Geez, Graham, with your Culinary and Sommelier skills, I guess it won't be long 
before Jamie Oliver offers you a job at one of his restaurants! :)

  Anneliese
  Melbourne.

Graham Buchan <> wrote:
  I suggest a Chateau du Thouvenay 1998 (a slightly fruity yet acidic
Sancerre) to accompany the cooking process, followed by a slab of VB to wash
down the raw muttonbird heads.

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