sartoric

I readily admit that he who must be fed ate at least half of my steak (it was only 200 g). The corn is sort of local, grown about 150 kms west of here. We are very lucky to enjoy a subtropical climate and fertile farmlands close by. Enjoy that steak ! As for spinach, I love it now. It had a bad rep for so long, was probably way over cooked. Lots of butter, salt, pepper and minimal cooking make it a treat for me. Wishing you stable lettuce

Well I'm impressed. Please tell us how it tastes. If you need a second opinion I live in postcode 4214, but can travel to kickatincanalong wherever that is !

Well, I had to look up cattails, and I'm still not sure I'd eat them ! Congratulations on your book, I hope it does really well for you.

Comfort food - pan fried porterhouse, baked potato with cheese, roasted corn and garlic spinach.

Paella with chicken, prawns and mussels.

Sure, in a buttered mug mix 1/4 cup pl flour, pinch of cinnamon, 1.5 tbsp cocoa powder, 1/4 cup milk & 1/4 cup chocolate sprinkles, plus 40 g softened butter. Stir well, cover with plastic wrap, MW on high 90 seconds, stand 60 seconds, serve with ice cream. All measurements Aussie (250 ml cup, 20 g tbs). I rarely make make or eat desserts too, in fact this only got partly eaten on the night. I scraped the remaining brownie onto a plate and popped it in the fridge for lunch the next day (with cream lake added).

Deconstructed brownie in a mug on cream lake.

Seafood chowder with grilled sourdough.

Lasagna with eggplant. Served with toast and rocket salad.

Thanks for taking me with you ElsieD, what a fun and informative ride !

I use pork belly rashers cut to fit in a ziplock bag, with Lee Kum Kee char siu sauce, a crushed clove of garlic, soy and oyster sauce. These guys had been in the freezer a few weeks. I cook them in a 200 C oven on a rack over water, basting a few times, for about an hour

Cauliflower and pea fritters with spicy papaya raita.

Char siu pork belly baked in the oven after marinating for a few days. Served with egg fried rice and pak choy with oyster sauce.

It's my birthday next week. I usually have lunch with a girlfriend, and decided to ask the old man if he wanted to join us. Girlfriend and I had wanted to go "The Fish House" a highly regarded and upscale seafood restaurant. Well, after I endured the "how can they justify those prices" rant, a compromise was struck. Takeaway fish and chips on the beach it will be. Hope the weather's nice.

Another Japanese style golden curry (with extra gochujang), chicken, potatoes and pumpkin with green beans. Served with rice, quick pickled cabbage and parathas.

Italian lamb chops with melanzane in carrozza, roasted green beans and bread for mopping.

It was steak night here too ! Pan fried scotch fillet with anchovy garlic butter. Served with potato pumpkin mash, garlic zucchini with semi dried tomatoes and a rocket salad.

Thanks, and what is hardtack ?

Tuna rice. I didn't go shopping, so raided the pantry for this, quick easy and yummy. Diced onion, crushed garlic, turmeric and chilli sautéed in ghee. Basmati rice, chicken stock, frozen peas, then tuna stirred in last minute. Served with pappadams and papaya chutney.

Chicken roll ups with a stuffing of shallots, spinach, bacon and garlic. Braised in fresh tomato sauce and served with mishmash - a combo of potato and the stuffing that I made too much of.

The mussels are black lip (Mytilus galloprovincialis) in juice, a product of South Australian waters. They're cleaned, blanched, cryovacced and stay in the fridge, (ready to eat or heat after a rinse). Although I have bought and cooked live mussels many times, I like to avoid the effort in cleaning etc. The shelf life runs to January 2017 but they won't last that long, These have been fantastic tasting, no baddies, plump, succulent, and cost about the same per kilo as fresh. I feel a bit bad about the food miles and packaging, but then my inner evil convenient self takes over

This is the perfect fly/mosquito weapon. Okay, it scares the dogs a bit, (notice dog heading inside) but is oh so effective. Zap, end of fly, and it's rechargeable. If I stalk the lone fly with a can of aerosol killer, I nearly gag. There's always one that gets inside when I'm cooking,...bastards, what use are they ?

Cheats cassoulet. Chicken drumsticks, Toulouse style sausages and pork belly all dusted in flour and browned in duck fat. Onions, garlic, celery, carrots and speck sautéed until soft. Tipped in a can of cannellini beans, tomato paste, chicken stock and a bouquet garni. Finished with fried fresh breadcrumbs. With a rocket salad and toasted sourdough.

A Malaysian style chicken curry, served with roti bread and a few garnishes.

Umm, my list wasn't just an example, I have these things waiting....any ideas ?