Drinking tea and writing in a local cafe, the barrista bends across the counter and asks if I’ve tried muttonbird before. ‘No’, I reply, surprised. ‘Would you like to?’ ‘Of course, I’d love to’. Kevin disappears behind a screen with some dark meat in a small plastic bag which I can hear him taking out and putting on a plate for the microwave.
A minute later Kevin reappears with steaming dark meat on a plate. ‘Try some’, he says, and I take a piece with my fingers and put it in my mouth. He disappears, offering the meat around the cafe. I chew the muttonbird meat in my mouth. It tastes of sardines and lamb and game meat all mixed together. It feels stringy yet oily and almost melting. It tastes like nothing I’ve had in my mouth before, a kind of meat-fish.
Kevin returns and I stumble my response. ‘It must be full of good things’, I say. ‘Yeh,’ he says. ‘My Gran, she took a teaspoon of muttonbird oil on a spoon every day of her life and she was never a day ill. Even today’, he says, miming his Gran, ‘she takes a drop and rubs it on her face and another on her hands’. ‘Doesn’t it smell?’ I ask. ‘Nup, not really. But my Mum, when I suggested she get some for her face’, and he laughs, ‘she gave me one’.
I put away my pen with the taste of muttonbird – a protected species on the islands north of Tasmania – in my mouth. ‘Truffles next’, I say to Kevin on my way out. ‘Sure’, he returns. ‘But you’re bringing them’. An hour later the taste of muttonbird – oily, gamey, all wrong yet delicious – is still in my mouth.