A Tasmanian farmer has earned a firm ticking-off from France after suggesting people could make their excess rhubarb into champagne. Guy Robertson from Penguin, in the state’s north-west, has turned his business over to deliveries after losing all of almost his usual sales at traditional farmers’ markets and festivals, restaurants and in on-farm experiences overnight because of the COVID-19 outbreak. “The first week was the sleepless week,” Mr Robertson said. “Then we realised we could put everything online.” The Mount Gnomon Farm website was born – and Mr Robertson is now busy selling meat, vegetables, and fruit online, as well as products from other local artisan producers. But it was a post on social media that landed him in hot water with the French. He has been including in-season rhubarb in his produce boxes, and suggested anyone who had too much should treat themselves, as he had, by brewing some homemade rhubarb bubbly, which he termed champagne.
Tasmanian farmer’s rhubarb bubbly idea attracts reprimand from France
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