The meat always changed. One week it was pork, next it would be lamb, beef and then chicken. Graeme brought a stunning four pound rainbow trout he'd caught in Tasmania one day. It was then carefully prepared and placed on the spit over the heat for an hour or so until it was cooked to perfection.
The fresh bread, salad and vegetables were brought to the table along with a bottle or two concealed in brown paper bags to taste blind and quiz one another of the wine's true identity - the moment we'd been waiting for all week - let the feasting begin."
