Rhys Gard
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Novelist & bookseller 📚
Cooking between chapters.
📍 Mudgee, Regional NSW
Food • Wine • Crime Fiction 🔪
21/05/2026
There’s something about a cassoulet-inspired sausage casserole on a cold afternoon that makes me love a looming winter.
A glass of red wine. Crusty bread. A heavy pot bubbling away for hours. A good book by the fire.
I’ve also got some exciting news next week. I’m launching something I’ve wanted to make for a long time: a place for recipes, stories, books, pub cooking and life in the Mudgee wine region. This sausage casserole recipe will be the first one I share.
If you’d like to come along from the beginning, you can sign up now via my website here:
https://www.rhysgard.com.au/
Aussie Pub Grub Episode 34: Sticky BBQ Pork Ribs! 🍖
I can’t believe we’re 34 episodes into the series & I haven’t dropped ribs! I promise these are worth the wait. They’re easy and cost effective, but will take a couple of hours to steam and bake in the oven. Serve with your favourite sides, and you’ll feel like you’re sitting at your local (for only a fraction of the cost 😂)
If you can, source from your local butcher ( in Mudgee for me)
Hey, tell me — have I missed any other classic pub grub recipes you’d like to see on here?
If you’d like the full recipe for this one, comment ‘RIBS’ and I’ll send straight to your DMs 👌🏻
Aussie Pub Grub Episode 29: Bosciola Schnitzel 🍺
You make or break a schnitzel with the sauce.
A classic always hits… but sometimes the upgrade is worth it. Crispy chicken schnitzel topped with a proper bosciola.
This is pub comfort at its best.
Comment ‘upgrade’ & I’ll flick to your DMs 👌🏻
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Mudgee, NSW
2850
