Festival on the Hill (part 2) – Too Much Roast Pork is Never Enough

Apologies for the long delay in posting part 2 of our January shindig. Time just gets away in the country.

By the time the crowd had moved from the Hill to the veranda, the pig had been roasting under the watchful eye of Norm (Gloucester’s finest barbecuer) for about 6 hours.

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And, I have to say, it looked fine. Made only tastier but the delicious salads and sides rustled up by my wife and her army of helpers.

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Under the stewardship of Norm, Joe and Rowdy, the beast was carved and plated for the masses and the dedication that was applied (and I put myself at the top of this list) to the consumption of piggy was admirable.

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Wine followed pork and a delicious selection of deserts rounded out the evening’s fare. At one point, I did ask myself whether I would regret eating so much pork crackling the next day but deemed that question rhetorical.

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With food and wine consumed, dancing (albeit of the Tassie two step variety) was attempted as Bec Willis played a few more crowd favourites (noting there could have been more ACDC and less Bob Dylan). That said, great job Bec!

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I would be remiss not to mention a highlight of the evening, being the appearance of Elvis’ son who now works as a fireman in the Shire. The King lives!

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Finally, another big thank you to our photographer, Kent, who managed to capture (for better or worse) our first Festival on the Hill.

A great evening, with great friends. Good times!

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