People have been moving away from equating quantity and quality with food for a long time, and now Snag Stand has come to kick the zeitgeist along a little further. Everything sourced by the company is a reflection of the meticulous finesse of Blanco’s palate, the product of a research process which apparently took a full three years before the first stand was rolled out. All the sausages are sourced from local artisanal butchers, the beverages from boutique manufacturers in Daylesford, and the relishes from as far afield as Hawke’s Bay and Texas.
Everything that goes into one of Snag Stand’s buns tastes rich and fresh enough to have been plucked from the farm that morning. And yet each bun is assembled with enough elegance that none of the flavours are overbearing.
For anyone wanting to follow Blanco’s vision down the rabbit hole to its absurd, delicious conclusion, bypass the alluring twin temptresses of Greek lamb and Bratwurst, and head straight for the Wagyu beef. Sink your teeth into a potato mash and gravy confection that make your mother’s Sunday roasts look like a poor imitation of family dinner at Darryl Kerrigan’s house. Guaranteed to have you turning your nose up at every charity sausage sizzle you pass for the rest of your life.
BY SEAN SANDY DEVOTIONAL
