We have been deep in discussions with our favourite butchers to get the best selection possible for our gourmet sausage sizzle on Saturday November 10.
You can find full details on our website, www.squitchylane.com.au but in the meantime, here's the menu with my recommended wine matchings:
HONEY MUSTARD CHICKEN with 2010 CHARDONNAY
DUCK and HOISIN SAUCE with 2010 PINOT NOIR
PORK, APPLE and SAGE with 2011 FUME BLANC
BLACKEYED BEEF (beef with bacon, prune and rosemary) with 2009 RED SQUARE
BEEF and THYME with 2010 CABERNET SAUVIGNON
We will be cooking from noon till 4 pm or until the sausages run out (those who came to our last event will know that the duck sauasages were gone pretty early in the day. I think the blackeyed beef could do the same this time--it's a great match with the Red Square which is starting to really open up after a few years in the bottle).