Feral dishes to feature at winery event
Forget the lamb roast and the scotch fillet steak, one Hills winery has found a feral food match to complement its new release reds.
Braised camel, wood oven roasted goat and wild rabbit will grace the menu at biodynamic winery Ngeringa’s Winter Reds celebration this Sunday.
The feast will not only showcase the winery’s latest releases, but also raise awareness of the environmental damage caused by Australia’s millions of feral animals.
Ngeringa viticulturalist Janet Klein was inspired to put the ecological pests on the menu after reading a blog by University of Adelaide Professor Corey Bradshaw urging Australians to “eat a feral a week”.
While the Ngeringa event will be a one-off for the Adelaide Hills Wine Region’s annual festival, Mrs Klein said she wanted to raise the issue with consumers.