If you love something you set it free, right? Not always. According to the man behind Feather and Bone, Grant Hilliard, if you’re going to eat something then you should at least know where it came from, how it was raised and the way it died.
Taswegians Samuel Shelley and Catherine Miller are two friends dedicated to food, fishing and photography, whose Island Menu blog should not be perused on an empty stomach.
This month, Tassie cooks Island Menu make a 'fisherman's breakfast', caught on a moonless night and cooked the next morn with mushrooms and bacon.
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