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! :)


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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