Guinea Pig in White Wine Sauce

Alan Rochford was living the dream when he started Stone Cottage, an idyllic French restaurant nestled in the Adelaide Hills. He had everything going for him apart from experience, money, and the first idea about what he was doing. After two years and one divorce, he began to see the funny side, fed on an endless diet of characters and occurrences so crazy that you couldn't make them up.



Australia's answer to Basil Fawlty, Alan serves up a degustation of lip-smacking anecdotes, from his side-line in snail trading across the French countryside, to the time two customers got a touch too 'intimate' in the middle of his dining room.



GUINEA PIG IN WHITE WINE SAUCE is the tale of one man trying to keep his head in the certifiably insane world of fine dining.

Alan worked for a number of years as a graphic artist by day and a waiter-cum-kitchenhand by night, and by an incredible quirk of fate, one day he managed to be featured in a prestigious food magazine with a recipe for 'Rabbit Ragout', a distortion of which was to become his signature dish. Alan bought a run down farm in the beautiful Adelaide Hills where he still lives from time to time. Alan has previously been a copywriter and an art director in advertising and has also written for numerous publications. This is his first book.

Alan Rochford was living the dream when he started Stone Cottage, an idyllic French restaurant nestled in the Adelaide Hills. He had everything going for him apart from experience, money, and the first idea about what he was doing. After two years and one divorce, he began to see the funny side, fed on an endless diet of characters and occurrences so crazy that you couldn't make them up.Australia's answer to Basil Fawlty, Alan serves up a degustation of lip-smacking anecdotes, from his side-line in snail trading across the French countryside, to the time two customers got a touch too 'intimate' in the middle of his dining room.GUINEA PIG IN WHITE WINE SAUCE is the tale of one man trying to keep his head in the certifiably insane world of fine dining.

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