Introducing – Le Internet Spécial

UPDATE: Sold out! Thank you for your orders and for passing & sharing the news around. Our Christmas Take-home Trays orders are now closed.

We are booked out on Christmas Eve, and have limited seats for Christmas Day.

New Year’s special coming soon.

• • • • •
If you’ve missed our Christmas Early Bird special, fret not, we can has special for Le Late Birds because we discriminate not whether you come early or late. OK that sounds a li’l bit dodgy but NVM MOVING ALONG.

Introducing – Le Internet Special. Specially hand-coded for those who love all things Internet, and like me, who’d rather order anything & everything online (books, underwear, stationery, food.. not necessarily in that order) than get off our bum bums to do anything IRL.

Le Internet Spécial comprises a special price of $355 (u.p. $390) for any 6 homely, hearty, Christmassy courses.

There is also À La Carte if you, dear Internetizen, would like to get just a couple of things for that pot luck you’re forced to attend you’ve been invited to.

Also! Sekret surprise – We are picking ONE winner to win a sinfully tender Pork Belly Slab (1.5kg) braised for 6 hours in milk & spices, with savoury caramel sauce. (You may have already had a taste of it in one of our specials the past few weekends.)
Pork Belly slab braised for 6 hours in milk & spices, with savoury caramel sauce

Just an idea of how it’s packed – in a sturdy aluminium foil tray that’s easy to transport, stack in the fridge (in case there are leftovers but we SRSLY doubt it), and dispose of.
Pork Belly slab braised for 6 hours in milk & spices, with savoury caramel sauce

The best thing about this baby is it can be served warm or cold. I personally suggest it served as a cold-cut. All 1.5kg of it. Sprinkled with lightly-toasted sliced almonds, slumberly nestled in a cosy bed of garden salad. I know there’s no such word as slumberly but is not like anyone noticed. If you did notice, then 10,000 POINTS FOR GRYFFINDORRRRRR!!!
Pork Belly slab braised for 6 hours in milk & spices, with savoury caramel sauce

Say it with me, baybeh. Sexeh Pork Belleh.

Sho sexeh we had to make a video.

So, where were we? Oh yes, Le Internet Spécial and how to win a Sexeh Pork Belleh. All you have to do is:
1) share this Facebook post and
2) leave a comment on the same Facebook post telling us what you would like from the The Garden Slug brand in 2013.

Remember you need to share & comment to be eligible. We will select the winner without bias through a carefully programmed neutrality system (it’s called “randomness”) on Monday 17th Dec afternoon and announce it on this here Facebook page.


Addendum
Thank you Nicholas of Furry Photos for the lahvly, unsolicited jingle… -_-
Love you too. Hey!

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