The annual Geosciences conference is taking place in Oamaru this week.
Last night about 200 delegates were dining at Burnside Homestead. The owners asked my farmer and a friend to lend a hand.
They were happy to oblige and spent most of the day tending two lambs and a leg of venison as they cooked over the fire.
They’re getting well practised and have found the secret. They use hard wood like manuka or blue gum which burns hot, then use the heat from the embers rather than the flames so the meat cooks slowly.
The result is tender, succulent meat which almost falls off the bones.
One of the delegates was Argentinean and was thrilled to have an asasdo for the first time since she’d left home.