Sas joined Nino Zoccali for a wonderful long lunch during the Barossa Gourmet Weekend.
Guests enjoyed the cooking class by the two who then later joined in on the feast! The menu, designed by Nino Zoccali in collaboration with Saskia’s produce, included canapés, Piedmont Style Barossa Pork and Duck Salad, Egg & Nettle Papardelle with Barossa Capretto and Spit Roasted Suckling Barossa Black Pig.
The pig on the spit was amazing and as Sas said, there weren't any juices - so she quickly reduced Verjuice and finished it with butter and poured over the dishes really fantastic! - Maggie
