Francesca’s Wanakafest Signature Dish: delish!

Bendigo Rabbit ragu with papardelle, pancetta, green olives and Cairnmuir olive oil

Bendigo Rabbit ragu with papardelle, pancetta, green olives and Cairnmuir olive oil

Confession: I have never eaten rabbit before. In fact, I’ve been a pescetarian for 20 years.  I also prefer my wines to have a hue of red.

All that aside, the Bendigo Rabbit ragu with papardelle, pancetta, green olives and Cairnmuir olive oil, paired with Maude Pinot Gris was out of this frigging world. The only thing missing was a side of soft, spongy bread to soak up the delectable sauce at the bottom of the bowl.

I fell off a few wagons that night – pseudo-vegetarianism and red wines only – but let me tell you, both tumbles were well worth it. In fact, I’d do it again…and again.

Get in to Francesca’s before the 26th of October and try the dish worth reconverting for.

– PRAIRIE PRITCHETT

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