Better suited to a nice Coonawara Cabernet, I'd say, as it's more like beef, but shiraz would work too. Just made me think of the Wirra Wirra from Margaret River I had saved for 10 years that we drank at our wedding last year. Yum!
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Kangaroo! Anybody eat it?
- Thread starter LingonVin
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Better suited to a nice Coonawara Cabernet, I'd say, as it's more like beef, but shiraz would work too. Just made me think of the Wirra Wirra from Margaret River I had saved for 10 years that we drank at our wedding last year. Yum!
Yellowtail is swill compared to most Aussie reds. We tend to get the bulk-produced wines here, of course, so you have to dig a little. I scored some close-out bottles of Penfold's Bin 128 shiraz and bin 407 cab recently at Hy-Vee, which are a little better.
They are a nuisance in a lot of areas...think of them as hopping deer-plenty of roadkill.
hmm as buff pointed out there are some variety...I might go for the Eastern Grey then...My sister and her hubby are going on a 6 week honeymoon to Aussie this fall...problem is they're vegetarians so they won't get me any meat...I do want to return to Oz one of these days...had a great trip back in 1995...it was wild.
Yep they said its the highest protein count of any meat in Australia ...but maybe ostrich is higher.
