Life in Tasmania's Huon Valley, by a blow-in from the mainland
Wednesday, February 8, 2012
We ate goat curry in Sydney several times quite a few years ago and absolutely loved it. The meat was very tender and had a nice flavour. When I saw some of the goat meat on offer from a Bruny Island producer at the MoMa market recently, I decided to have a go at cooking it myself. I bought a shoulder and simmered the curry for quite a few hours, and the meat just fell apart. It was even better as leftovers for lunch the next day. Delicious, I'll buy it again.
Escaped Sydney in 2010 for a piece of paradise in Tasmania's Huon Valley. I'm a keen walker, remote worker, incompetent gardener, Bernese Mountain Dog owner, fan of almost anything German (food, language, cars, beer), amateur linguist, chook fancier, childfree.