This week, a Tasmanian farmer's suggestion that people make champagne with their surplus rhubarb has drawn a legal warning from the French. Guy Robertson from Penguin-based Mount Gnomon Farm suggested on social media that those with surplus rhubarb could treat themselves, as he had, by brewing some homemade rhubarb bubbly, which he termed champagne.
A couple of days later he received a phone call from a French official in relation to the post.
"He was a really nice guy, he said: 'I know it's a really bad time around the world at the moment, but our legal team takes it very seriously'," Mr Robertson told ABC’s Helen Shield.
"He said he has been doing it for three years and it's his job to make sure everyone complies and nobody markets their bubbles as champagne unless you come from the Champagne region in France. It was a funny moment for me, I just couldn't believe I had a call from France in the current climate about 10 litres of home-brew that we aren't even marketing."