Clearly the most important part of our tour was the lunch room, this is why I end it there. Nothing compares!
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Sorry I was more fixated on drinks, especially after having a couple of luscious, salty South Melbourne Dimmies for lunch before the tour.
The lemonade was tops. Served at just the right temperature.
Despite the extravagances of the lunch room there also appear to be an illicit trade in foodstuffs around the various workstations too.
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As opposed to Chocolate Chips or Gaming Chips or Sweet Potato Chips or Computer Chips?
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A South Melbourne Dimmy vs a Croque Monsieur?
Iāve had some pretty good Croques Messieurs over the years. The best one was probably in a side street off the CanebiĆØre.
There are many ways to make a Croque Monsieur. Some prefer GruyĆØre, others prefer ComtĆ© or Emmenthal.
Some even prefer the Croque Madame - sadists.
You need quality ingredients. The cheese needs to endure the appropriate affinage. As for the ham, the smokier the better.
At this time of night Iād go for a Croque em bouche. 
Some Aussies launch straight into the main course whilst others might have some cabanossi and cheese first. Depends on who is hosting the shindig and whether the snags are cooked.
Surely we need some conjecture in hereā¦
Itās a bit fuzzy, but itās under 400 nodes
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As a former butcher I can assure you that sausages never look like prime meatā¦ You are more likely to make sausages with trimmings from Chuck, Brisket or Shank rather than Eye Fillet, Scotch Fillet or Sirloin.
Saying that sausages come in all sorts of varieties, some are good and everyone has their favourites.
To make a good sausage you need to include some good fat, you never make a sausage out of lean meat as it will be too dry. Sometimes you need to slice the sausage down the middle to get ti to cook a bit quicker but you never serve a raw sausage. Sometimes you might parboil some sausages if time is short or the beer supply is short.
I like to put on the old butcherās apron just in case I get something on my Hawaiian shirt (actually Iām not likely to have a Tongan or Wallisian Shirt (St Marys is great for Polynesian tailoring)
Some sausages might look different when they are ready and cooked. If you are trying to make a Pork sausage brown you are going to burn it before you get there.
Some blokes are rubbish at BBQing and the sheilas get involved.
There might be a bunch of anticipation of the sausages being ready to serve and a watched sausage cooked rather slowly.
Some folk tend to overwork the snags on the plate. I like to let them breathe and never never never ever pierce the sausages before they are cooked because all the good stuff comes out. Even if it is a bit burnt, you can always cut some bits off or just smother it with plenty of sauce.
Whilst on the topic of snags, I am partial bit of merguez from time to time - nice and spicy.
I think putting vegan and sausage in the same sentence is pushing the friendship too. Surely burning a vegan sausage is something of a mercy, putting it out of its misery.
Sometimes you just have to put the sausage in the waffle like the Norwegians
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Norwegians generally make people uncomfortable - only kidding. Itās a whole country colder than Invercargill.
It just goes to show how versatile sausages can be and shouldnāt be underestimated.
Edit:
I think I might have some Sausages and Waffles for lunch. Iāll post a pic if I do. Hope I have enough mustardā¦
The scary thing is that GIF is in the board list - hoorah
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it shouldnāt work, but it really does. I find that a Debreziner is generally best for that purpose.
I preferred this oneā¦
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Surely one has to be cultured to be involved in Rugbyā¦
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Up the Whanganui Butchers Boys 
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I did most of my murder in Gore
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The logos are easy enough to make. I just preferred the older one as it was the one being used when I lived in NZ.
The irony is that Air New Zealand stole Ansett Airlines from Australia back when they sponsored the NPC
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No Iād rather have the freedom to put them where I like.
But to play Rugby you must have a certain amount of FAFfing.
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