Crispy, golden, and full of flavour, fried rabbit is one of those classic bush dishes that never gets old. It’s leaner than chicken but just as satisfying, especially when done right with a crunchy coating and tender, juicy meat inside. This recipe keeps it simple and rustic, using a buttermilk […]
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Ingredients (Serves 4–6) Method Tips
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Duck à l’Orange has a reputation for being fancy, but at its core it’s a hunter’s dish. Rich wild duck breast, crisped properly, paired with a sharp orange sauce that balances fat and flavour rather than hiding it. This version is designed specifically for wild duck breasts, simple, honest, and […]
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What an actioned packed weekend at bushfest! Was great to participate in the 2nd Tasmanian Salami Festival, and it was even better seeing it grow with more entries. The flavours on display this year were again spectacular with the really unique flavour combinations. The 4 category winners are below. I […]
Continue ReadingCrispy, golden, and full of flavour, fried rabbit is one of those classic bush dishes that never gets old. It’s leaner than chicken but just as satisfying, especially when done right with a crunchy coating and tender, juicy meat inside. This recipe keeps it simple and rustic, using a buttermilk […]
