The third, or fourth best lock in New Zealand rugby?
A mate’s son gave me a few sausages that he had made at Park Kitchen, a restaurant in Miramar. These sausages were Mediterranean lamb sausages. My mate’s son runs the Josper grill at Park Kitchen. You’ll be surprised to hear that we have talked sausages from time to time so he was keen for me to try out some of his own.
These Mediterranean lamb sausages were bold in their appearance, bigger than your average snarler. They were nicely presented, and clearly tied by chefs, as opposed to an amateur sausage maker like myself. The meat used was lamb shoulder and added to this was garlic and thyme to enhance the flavour. These were meaty lamb sausages, meat was the dominant flavour with garlic as the secondary flavour and a hint of thyme. We ate these for a dinner meal and really enjoyed the sausage. If you are at Park Kitchen in Miramar and sausages are on the menu, I recommend you try them. They also came with a great salad that my wife fruitlessly tried to keep all to herself.
I’ve had a long relationship with the chef’s father, stretching back to uni days. My mate was an outstanding lock in his rugby playing days. Declining the prospect of higher honours he preferred to beaver away in the lower grades of Wellington rugby. The only real issue about his rugby prowess is the question: Is he above or below Brodie Retallick in the pantheon of great New Zealand locks? This would place him at either number three or number four on that list, headed of course, by the great man himself – Pinetree Meads. We will be debating this for sometime…..