On Canberra's hottest March day on record, staff at Pialligo Estate stepped out from the chill of a Fyshwick butcher with 62 kilograms of lamb shoulders and beef cheeks.
Two days later, on a Tuesday, a Queanbeyan truck company drove through black gates to deliver sausages to the sprawling estate.
Forty kilograms of dried pasta made its way from Braidwood to the hospitality venue in Canberra's east on the Thursday.
