1 December 2013

G is for GOAT

Goat is probably one of the most uncommonly cooked meats in New Zealand but is also uncommonly good. Most of us have got closest to the goat by eating goat cheese, especially feta which can be soft, fresh and crumbly.

When I attended the recent taste of Auckland I was gobsmacked to see the goat pictured above on a rotisserie spit, golden and crisp from several hours of roasting. Ben Bayly of Baduzzi, the brilliant American/Italian newcomer restaurant in the base of the new ASB building at North Wharf made this goat into the most delicious muffaletta sandwiches.

Taste is the best food event on the Auckland calendar for not only can you taste and purchase fabulous artisan food products, but you can also wander around sipping and sampling food from many of the city's best restaurants. It is the one chance to experience great food at absolutely bargain prices. And it's all in a very sophisticated scene with no greedy grabbing and shovelling that can happen at other events. Yay.

I'm really keen to cook some goat myself now and will be chasing some in the next week or two. Wairau Wild Game have it to order so a whole goat may well be on the menu if you're invited to my place soon. In the meantime there will be plenty of both local and imported goat cheese in my fridge.