WENDELL HUSSEY | Cadet | CONTACT
A fancy la de da establishment in Betoota’s French Quarter is this week having a come to Jesus moment.
The culinary minds behind Le Voleur Moucheté have had the realisation today, that no matter how hard they try, they will never be able to replicate the beauty, the guile and the divinity of mum’s sumptuous curried sausages.
A staple of many households around the country, the famous dish remains undefeated to this day.
Made with the humble sausage, an assortment of veges and the world renowned KEEN’S Traditional Curry Powder, curried sausages have long remained a much needed warm nutritious hug after a long day.
And, try as they might at Betoota’s only Michelin star restaurant (and the only starred restaurant in South West Queensland), they simply cannot top the double brick manufactured masterpiece.
“Many have tried and failed to best the KEEN’S Curried Sausages,” laughed self described local food connoisseur Nigella Oliver (29).
“And the curried eggs.”
“But you just can’t beat mum’s cooking,” she laughed.
“I’m trying to emulate it, and I hope to get there one day.”
Nigella said to think of her cooking style as an ‘inspired delighter.’
“Modern twists on authentic classics, but not like the snobs at Le Voleur Moucheté,” she said.
“I play the hits, but with a little twist here and there maybe, and with the right main ingredient .”
“Sprinkle of the old pantry faithful KEEN’S in the dish, but maybe a gourmet sauso rather than the generic 24 pack if you know what I mean.”
Nigella’s boyfriend Chris confirmed that he’s become a convert to his significant other’s style of cooking.
“Yeah, she’s won me over,” laughed the bloke who comes from a bit more of a European style family holiday background, and isn’t quite as savvy in the kitchen.
“She whips up a mean midweek chicken curry, and in like no time at all.”
“We haven’t quite managed to replicate the beauty of her mum’s curried sausages, but we’ll get there.”
More to come.
