Interesting.
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!
Richard NOWOTNY
Port Melbourne,
Victoria
M: 0438 224456
