After the excitement of last year’s event, we were really keen to come back again. Learning from last year’s experience, we decided to go on a Friday night instead of the Saturday. It was a wise decision, but the place was still really crowded. As usual, there were loads and loads of free tastings, but this year they have also included talks and cooking demonstrations.
Among the standouts this year were:
- fish sausage from Penrith Seafoods
- Tender Value Meats’ excellent sausages, of which we stocked up on last year
- Syndian dips and patties
- pomegranate juice from Basco
- Ajitas vege chips
Info
The Coeliac Society
Website
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