Tony's Gastronomy

Barramundi Burgers

2010-01-27T10:29:00.003+11:00

A simple but tasty Australia Day lunch. I decided to crumb and pan fry outside on the wok burner attached to my BBQ.

To make about 24 mini burgers, you will need the following:

1 kg of barramundi fillets
2 dozen mini rolls - I used 2 types, soft white, and torpedo
3 avacados
bunch of lettuce
left over bread to make crumbs
couple of eggs
flour

homemade aioli or tartare (recipes to folllow)

I cut each of the fillets in half to make them about the size of the rolls. Then lightly flour, egg and coat in crumbs. Put in the fridge for about an hour.

About half centimetre of Extra Virgin Olive Oil in a fry pan until hot, then fry about 4 at a time. Plate up on the mini rolls, with avacado, lettuce, aioli or tartare and fresh cracked pepper and salt. Delicious.

Smoked Salmon Pikelets

2009-12-21T17:13:00.003+11:00

Smoked salmon pikelets
(Was supposed to be blini, but couldn’t buy buckwheat flour anywhere, so it was pikelets instead.)

Cream has:
- Crème Fraiche
- Tablespoon of lemon juice
- Horseradish cream
- Dill
- Salt and Pepper

Enjoy
Tony

Red Wine Jus

2009-10-16T15:30:00.002+11:00

Goes very nicely with a grain-fed rib-eye cutlet from the gourmet butcher. Just start a saucepan over a low head with a large glass of red wine. Pour yourself a large glass also. Chuck in a couple of whole cloves of garlic and a sprig of rosemary.

Let the wine reduce to about 1/3 the original amount for about 20 mins until slightly thickened. Strain or remove the garlic and rosemary with some tongs. At this point I added about 1/2 cup of beef stock.

Continue to reduce and when ready to serve add a nob of butter to thicken and make the sauce shine. Taste and season as required. I also added a teaspoon of sugar as it was a little bitter. It will be quite rich, so don't need much on each steak.

Enjoy

Fresh Mussels

2009-05-07T19:20:00.004+10:00

So so easy. Anyone can cook these - really and in just minutes - and they are cheap! 1kg of mussels for the two of us cost $6 add 1 fresh tomato, fresh garlic, 1 onion, 1/3 bottle of white and loads of fresh herbs served with some crusty bread to soak up all the sauce (or soup).

Smoked Salmon Benedict on Potato Rosti

2009-04-04T13:14:00.009+11:00

My sister living in London just asked me for an easy recipe for Hollandaise so thought I would share another of my favourite sunday brekkie or brunch recipes. Have made this one many many times, once for a pre-christmas family get together for 10. Just as easy for 10 as it is for 2. Its also a good one for gluten free breakfasts using the potato rather than using gluten free bread. (Just leave out the flour). Don't be put off by the length of this post. Its all easy - takes a bit of time, but it is so so worth it. You can make it at home for 4 for about the cost of one serving out at a cafe.

To serve 4 with an egg each you will need 3 potatoes, 2 tbsp of horseradish cream, a bit of flour, 4 eggs, butter, extra virgin olive oil, smoked salmon and some fresh rocket or spinich for on the side.

While of course some may say the hollandaise is easier to do in a food processor, why bother - its just as easy with a whisk over a hot pan of water it can be fun and you will have a more satisified feeling.

For the sauce place 2 egg yolks and 2 tbsp water in a glass or stainless steel bowl over a pan of simmering water (not touching). Whisk until creamy and increased in volume. Remove from the heat and slowly add while whisking 225g grams of melted butter until thickened, whisk in juice of half lemon and seasoning. Keep over the pan of hot water to keep warm while you prepare the rest.

If you really want to do it in a food processor put the eggs, lemon and water in the machine, and slowly add the melted butter while the machine is running. Once thickened add the seasoning.

Boil the spuds until just cooked. Not like for a mash, a little less. Drain and cool, roughly grate mix with horseradish cream and salt and pepper and shape into 4 patties. Dust lightly with flour, or don't if you want it gluten free. If you cover and put in the fridge they hold together a bit better in the pan.

Put some butter and EVOO in the pan and fry the rosti until golden on each side. Take care as they will break apart a bit which doesn't matter (It's not sloppy - its rustic). Keep warm in the oven or leave in the pan while you make the eggs and sauce.

Poach your eggs, however you normally do. If you don't normally poach eggs try these tips to keep the eggs holding together. Gentle simmer of water, rather than a rough boil. Always use the freshest eggs possbile. Add a splash of white vinegar to the water somehow helps too. Or you can break each egg into a bowl lined with a small square of cling wrap then bring the corners together and hold together with an elastic band. This is good if you are doing a lot as you can have them all ready, and drop into a pan at the same time. Then just cut the top of the wrap off and slide the egg onto plate.

Assemble the dish. Place a rosti on each plate, top with smoked salmon, a poached egg and spoon over some delicous hollandaise. On the side serve some rocket or baby spinich lightly dressed with lemon juice and seasoning.

Enjoy !

Wine Barrel Herb Patch

2009-02-18T19:39:00.005+11:00

Found a couple of these wine barrels in the back yard of our rental property full of mud and sand. Not really anything growing, so thought I could make better use of them. We have a large paved area out the side of the house, and like to have my herbs in pots.

From Bunnings - 4 x 50kg rotating castors ($4 each), packet of roofing screws with hex head ($3), 3 x 20L bags of decent potting mix ($10 each). (They also sell these wine barrels if you don't have a nearby winery who wants to get rid of barrels).

From landscape supplier - 3 x 20kg bags of blue metal gravel ($4.50 each).

From the toolshed - cordless drill.

Total cost: About $70 plus the barrels if you don't have any.

1. Clean out the barrel and set upside down.
2. Drill a number of large holes with your largest drill bit to allow for drainage.
3. Drill pilot holes for the roofing screws (4 in each castor).
4. Attach the castors with the roofing screws.
5. Invert and fill with 3 bags of blue metal.
6. Layer newspaper, or flyscreen, mesh whatever over the gravel.
7. Top with potting mix.
8. Water and allow to settle before planting herbs.

Enjoy fresh herbs with each meal, and use as a garnish for just about everything!

I now have basil, chillies, parsley, tomatoes, thyme, oregano, rocket and mint growing in the two of these.

Insadong Korean Charcoal BBQ

2009-02-18T19:15:00.007+11:00

Eastwood is full of Korean, Japanese and Chinese restaurants. This one in particular is a stand out for us. Have tried a few of the Korean there but this one is always a hit. Unlike some restaurants where cooking your own food is a bit of a novelty, and going again you realise the food is not that great Insadong always satisfies.

The seafood pancake and tofu entries are excellent. Even though the head chef gets frustrated making the pancakes as they are so difficult. The service is great and the owner is always on hand to tell us the traditional way to eat or cook a certain food. Licensed but offer a few types of Korean and Aussie beers.

I recommend ordering BBQ and cooking yourself. You will also receive at least 5 side dishes always including Kim Chee to accompany the BBQ. Most of the time this is what we have done, but the regular mains are also great. The Bi Bim Bap (with vegetarian option) is great. I don't think anyone that has come with us has been disappointed.

Paul's Smoked Salmon Linguine

2008-07-15T18:50:00.005+10:00

From Food

From our favourite italian chef and great friend Paul. I watched him make it a couple of times when our work was only a block from the restaurant. We ordered from here often.

1/2 packet linguine or spaghetti - serves 2
200g smoked salmon - about 50-100g per person
Butter - a knob, Garlic - 1 clove
2 tomatoes - really red and fresh
Olive oil & salt and pepper

Cook pasta in plenty of boiling water lightly salted.
While pasta is cooking, start the sauce in a pan. If possible use a pan big enough to fit all the pasta in once cooked.
Throw in some butter, and lightly saute some garlic and finely chopped onions. Pan medium heat so as not to burn the butter.
When onions are transparent, throw in some diced fresh tomatoes. Continue cooking until tomatoes are soft for as long as the pasta takesto cook. Season with salt and freshly ground pepper.
At this stage you can optionally throw in a few shakes of chilli flakes as I always asked Paul for a touch of chilli.
When pasta is al-dente (soft but still with a bite in the centre) draina nd toss with a little olive oil to prevent sticking.
Add half a bottle of cream to the tomato sauce maybe more, and mix -should be a nice pink colour. Add some smoked salmon, either strips cutfrom slices, or use a piece that you can flake in the pan. When salmonand cream is hot add pasta back into pan and mix thourougly to coatpasta.
Serve with a sprinkle of freshly chopped parsely, lots of ground pepperand parmesan cheese (even though many say you should never use cheese onpasta with seafood, I don't agree).

I Love Lamb

2008-07-08T22:57:00.002+10:00

Mountain Biking

2008-07-01T16:01:00.006+10:00

Bit off the topic of food, but I did have a nice sandwich for lunch. What better way to spend a sunny winters day. Drove up to Wiseman's Ferry on Sunday morning (only took 50 mins from Melrose Park - love the traffic on a Sunday morning).

Thanks J for the photos. Was a fantastic ride, prob one of the best we have done around Sydney. Didn't get much other bike traffic on the entrie ride.

I had prepared a couple of sandwiches earlier with a turkish BLT with some double smoked bacon, rocket, tomato and mayo - then later a hot pastrami with mustard and rocket for lunch. All washed down with a nice swig of Staminade.

Check below for the details on Bikely.

Old Great North Road / Western Commision Track

http://www.bikely.com/

Everything tastes good in Puff Pastry

2008-06-23T21:33:00.003+10:00

I'm a strong believer that anything will taste good shoved inside some puff pastry. I've discussed with friends all sorts of ideas such as baked beans, tuna pie etc. Take some left over spag bol mince that didn't fit in the lasagne, add some peas and corn and turn into a tomato beef and veg pastie.

Braised Pork Belly with Caramel Sauce

2008-06-22T18:44:00.004+10:00

Matt has had a pork belly in freezer for some time, after winning it in a meat raffle. Cooked it last night and ate it this afternoon. Braised in chicken stock, soy, ketchap manis, garlic, orange peel, ginger, chilli and water for about 3 hours while we went out to dinner at Cammeray. Refrigerated over night, then sliced and grilled. Took the remaining cooking liquid and added it to some brown sugar and water caramel. Reduced a bit to thicken and concentrate. Served with white rice and celery cress garnish.

Perfect Sunday Brekkie

2008-06-22T18:22:00.004+10:00

Scrambled eggs (Gordon Ramsay style), some fresh double smoked bacon from the markets yesterday morning, on some sour dough toast. Was it down with a fresh cup of espresso - new coffee I am trying from Republica, with some real fresh fat milk from the markets yesterday.

Lasagne in bulk

2008-06-22T18:11:00.003+10:00

Cooked this one over the weekend. The meat for a day on the stove, and bechamel done on Saturday. Put together with some fresh pasta Sunday. This pan only fit about 1/2 the mince, so will keep the rest for other purposes. 3kg batch of mince with 1 bottle of wine, 5 onions, 5 cans of tomatoes and 2 cans of tomato paste.

Fish and Chips

2008-06-20T20:09:00.003+10:00

Hey - I know its been a while. Hard to get motivated to capture everything I cook. My latest idea. Just post a pic of what I'm eating. Simple. Here is some salmon fillets out of the freezer, skin on - pan fried for a few minutes skin side down - in the oven to let the rest cook through.

Some oven baked chips with roasted garlic aioli (store bought) and some steamed zuchini. Listening to The Music's latest album bought today. Some cool sounds, bit more electronic with some 80's influences. Pretty cool anyway and looking forward to seeing them at Splendour in the Grass.

Bye for now.

Cooking from the cupboard - Chicken pies

2007-01-13T11:29:00.001+11:00

I was hanging for a good pie since we came back from Wollondilly River on New Years Day. We stopped in Mittagong on the way back where Bel departed and headed south. Looked for a bakery, but the whole town was shut.

I don't think I ended up making these pies that night, it was a night or two later. Since the fridge was still empty - we had hardly been home in the last couple of weeks, found that we had all the ingredients that I thought would make up a few nice Thai Curry Chicken Pies.

Grabbed a chicken breast out of the freezer, can of massaman curry paste, can of coconut milk, a potato, onion, and a bit of left over frozen chicken stock ice cubes.

Cooked half the can of paste, and added the coconut milk. Diced the chicken, potato and onion into small cubes and threw in the pot. Added a bit of chicken stock to give it a bit more liquid to cook in, lid on and started on the pastry.

Puff pastry for the tops, shortcrust pastry for the bottom. Puff pastry from the freezer, made some shortcrust in the blender. Plain flour and butter blended till like breadcrumbs, then out on the granite bench and add a little water till it forms a soft dough.

Rolled out the dough and placed into greased 6 x 1 cup capacity pie tins I picked up from the Essential Ingredient some time ago. Then blink baked these for about 5 minutes.

The curry was done by now, chicken cooked and the potatoes still holding shape (not mushy). Finished it off with about a cup of frozen peas to stretch it out to fill the 6 pies. Added the mix into the pastry and topped with the puff pastry. Used and egg wash over the top to make, then baked until golden brown. Served with a basic rocket salad with balsamic dressing.

Update: Don't think the blink baking was necessary, the bottoms of the pies became a bit crisp and one broke. Also - made them a second time with store bought shortcrust pastry and saved a bit of time. Pastry didn't break either.

Tommy Thai Smile

2006-11-09T22:46:00.002+11:00

Last night we didn't feel like cooking, so decided to go to a restaurant instead. Went with some friends that live just around the corner from us - Bel, Trina and Matt.
There is a Thai restaurant that has recently opened it's doors. They were originally situated a few doors up, but ended buying, renovating and moving into this new store.
It looked really posh. Very dim lighting which set the mood for an intimate dinner. Just a really pretty restaurant to look at, they had put a lot of work into making it look good.
The menu had lots to choose from. We all picked the dishes together and decided to share between us all. The food was excellent, we chose:
Entres - money bags and spring rolls
Main - Red Curry Prawn, Chicken Pad Thai and Bangkok Beef
Better than your average Thai. Same price but slightly smaller servings.
Am thinking about having my birthday there as is a nice setting to have 10-15 people. It's nice to have a good Thai restaurant within walking distance of home. Thai is definately one of my favourite foods!

Raspberry and Chocolate Muffins

2006-11-06T09:18:00.001+11:00

Ahhh, dessert - my favourite, my specialty!
At about 8.30pm Monday night, Tony thought it would be a good idea to cook some muffins from scratch for dessert. He selected a recipe from one of his manyfood magazines and hauled me into the kitchen to help out.
In the end I managed to cook the whole lot on my own. Tony did supervise to ensure that I didn't miss anything off the recipe (as this has happened on the odd occasion). He also cleaned up immediately after every utensil was used. He gets quite agitated when someone else is in his kitchen, so he's got to find something to do to be able to stay close : )
Muffins were quite easy to make actually.
Just put in some flour, butter, sugar, baking powder, etc. After you mix the basic ingredients, you can choose anything you want to flavour it. We chose rasberries and chocolate. We had frozen rasberries, which Tont thought was a great idea as when you fold the mixture, they don't break. Muffins took about 15mins in the oven.
We had them with some thickened cream. They were really yum, if I do say so myself : )

Roasted Lamb Loin with Red Wine Jus

2006-11-06T09:17:00.001+11:00

On Sunday night Tony cooked Roasted Lamb with Red Wine Jus.
I don't have the recipe or have much of an idea of how Tony cooked it, but I can say that it was bloody tops!
We went to an Italian Restaurant in Drummoyne on Saturday night. Tony ordered a lamb dish. It was quite nice, however they managed to ruin the 'jus' by putting a kilo of salt in it.
Tony then put the challenge down to cook some lamb, but do it right.
This is what I do know - He fried the lamb loin first in a pan, then put it in the oven for a while. Once the lamb was cooked he used the juice from the pan to start the jus. Added some red wine and other yummy flavours. Vegies - Put some broccolini and asparugus in boiling water. I took them out of the water when I thought they were ready, Tony congratulated me, he said "these are cooked to perfection". I was quite happy that I could help.
Once the vegies were ready Tony 'plated up'. See the attached picture to see how lovely it looked.
The lamb was 100 times better than what we ate in the restaurant, it was sooo tender. The jus was absolutely perfect.
Tony reckons he'd like to cook this for a group of people, as it was really easy and really yum.
I wonder who the lucky group will be??

What is the Meatrix ?

2006-04-24T12:14:00.000+10:00

Check it out here www.themeatrix.com . Flash movie worth the watch.

Prosciutto wrapped scallops

2006-04-05T17:39:00.001+10:00

Last weekend we got out of the city for a weekend up to a friends holiday house at Lemon Tree passage near Nelson Bay. Beautiful weekend with nice weather, some good friends and some pretty good food.

Spent some time during the days at the beach, playing cricket and frisbee - couple of dips in the ocean, then back to the house for some food. After the swim we went shopping in ?Anna Bay? where we found a great little butcher / deli / greengrocer all-in-one. They had some great meats and some really nice fresh local fruit and veg.

Got some steaks to order 3 t-bones, 2 sirloins and a scotch, some lamb kebabs for that late night snack and some prosciutto. Had the idea of the wrapped scallops, so asked the butcher if there was a seafood shop nearby. The lady waiting next to us says - "Yea - right across the road, I own it". Asked if she had scallops and they did, so headed across and grabbed some.

Only had enough of the prosciutto to wrap about 1/2 the scallops, so just seasoned the others and brushed with extra virgin olive oil. Made a bit of a rocket salad with a balsamic vinegar, lemon, olive oil, salt and pepper dressing. Seared the scallops a really hot BBQ plate for just a couple of minutes each side, a minute longer for the prosciutto ones.

Oh yea, also grabbed 2 dozen oysters from the oyster barn on the way back into Lemon Tree. Did 1/2 chilli kilpatrick and 1/2 natural. Finished off with the steaks, some baked spuds and another salad. Thanks to Rhea, Bron, Bel, Trina and Matt for making it such a fun weekend and eating everything without complaints. Thanks Trina for the photos, I nicked them from your site, hope you don't mind.

Smoked Trout

2006-03-07T21:12:00.001+11:00

Took some of the smoked trout and sourdough that I picked up on saturday and made a bit of a snack for some special guests on Sunday night. Cut the sourdough loaf into 2 slices, each piece into quarters, brushed with olive oil, toasted under the grill until golden on each side.

While toasting, made dressing using sour cream, horseradish cream, dash of olive oil, and s+p. Mix together, then spread onto toasts after rubbing the toast with a piece of garlic. Top with some smoked trout and fresh chives.

Pyrmont Growers Markets

2006-03-04T13:38:00.001+11:00

The Pyrmont Growers Markets are on the first saturday of every month at Pyrmont - in the park across the road from Star City Casino. Got down this morning around 9 (its open from 7-11am). There must have been around 100 stalls with everything from specialty mushrooms, trays of fresh figs, gourmet pet food, coffee, venison, duck, lamb, wagyu beef, chilli sauce and goat.

Only had about $40 on me, so had to head back across the road to the casino within about 10 minutes and grab quite a bit more cash. Ended up coming home with:

Honey smoked trout from Ibor
2 Wagyu steaks , 2 wagyu pies from Condobolin
2 Lamb shanks (Ladysmith Lamb)
Organic spelt sourdough loaf from La Tartine
Bunch of fresh baby rocket or arugula
Rosemary for the herb patch on the balcony
Fresh fettucine & smoked salmon, parsely and ricotta ravioli from Peppe's Pasta
Sydney Morning Herald with free Tropfest DVD

Will try to make it more often, wont be parking at Star City though (min charge $15), will try to get Rhea up early to join me I think.

Prawn Toasts

2006-02-27T18:46:00.001+11:00

Really need to spend some time updating the blog. Been doing lots of cooking, but not lots of blogging. Have some requests also for a couple of recipes, plus a couple of friends want to know some easy easy stuff that can be made from scratch, but in a small amount of time.

Saturday night saw a menu of chicken & spinich and lamb & rosemary sausage rolls (Easiest you can make), followed by some asian style starters - Prawn & Scallop dumplings, then some seafood spring rolls. Didnt get time for the special fried rice with loads of bbq pork, so made it Sunday night for work lunches.

Sunday night lashed out on a pork roast, a rolled loin roast, from Pete's meats at St Ives. They always have their meat looking so well prepared and fresh in the window. Expensive for a 2kg pork loin at $39, but it was worth it. No bone, easy to carve - about 2.5 hours on the webber.

Don't have a lot of pics for the above, as I couldn't find the camera, but will put up some recipes soon and photo them next time I make it. I did have a pic from the prawn toasts I made some time ago though. Easy as and taste great. Fresh green prawns rather than the minced versions they do at the chinese restaurants.

Prawn Toasts

Get 12 fresh green prawns peel them leaving tails intact, cut down the back of them, devein and cut a little further but not all the way through so you can flatten them, place in a bowl with a few spoonfuls of cornflour and water to make them just wet, but not as covered as a batter.
Get 6 slices of bread, remove the crusts and cut in half.
Press a prawn onto each 1/2 slice of bread. The cornflour makes them stick. Slice some spring onions finely and stick them onto the cornflour. Put on a plate in the fridge until ready to cook.
Deep fry for a few minutes until prawns are cooked, and bread is browned.
Serve with some sauce (sweet chilli, garlic, soy, fish sauce mixed).

Baked Pumpkin & Spinich Fritata

2006-01-28T23:41:00.001+11:00

More to come, but made a fantastic fritata that mum found in one of my delicious mags. Used as a side, with a party mother and father had tonight with a few close friends. Had some steak, salads, and nice desserts. Tried out a recipe we found in aunty sue's cookbook called $100 cheesecake. (Named after the fact that someone tried it in a restaurant and asked the chef for the recipe, who asked for $100 for it.) Well it seemed to work pretty well. Put a layer of mango on top... nice.... Pics and recipe? (Maybe) to follow soon...

Sundried Tomato & Herbed Lamb Roast

2006-01-22T17:20:00.001+11:00

Couple of friends round for a lamb roast on the webber. First leg roast ive done on it since getting the webber for xmas. Put some olive oil, sundried tomatoes, garlic, fresh herbs, salt and pepper in the wizzer and spread over it like a paste. Left for a few hours in the fridge to marinate, then straight on the webber for a couple of hours.

Pete & Jodes off to India

2006-01-22T14:04:00.000+11:00

Well Pete and Jodes have started their trip. Flew out last Monday night. Follow their progress through asia on their blog site here
www.smogfree.net . For a visual, jump onto Google earth and follow their progress.

Chocolate Beetroot Cake

2006-01-06T13:11:00.001+11:00

I saw this guy on tv some time ago, James Reeson. He was cooking from the cupboard and he said he had a choc cake mix and a tin of beetroot and some onions. So he went on to make a chocolate beetroot cake. It looked pretty good what he made, haven't gotten around to making it yet.

Here is a link to the recipe: Chocolate Beetroot Cake

And I have linked his main page in my food links on the right.

Seared Scallops & Carrot Fritters with Yoghurt Dressing

2006-01-03T20:41:00.001+11:00

Well gave it a go, and turned out pretty well. Got the approval from the expert taster. Check below for the recipe. May add the full details later.

http://www.bbc.co.uk/food/recipes/database/searedscallopscarrot_72807.shtml

Tomato and herb lamb shanks

2006-01-03T15:58:00.002+11:00

Last night I made some Lamb Shanks after seeing some ideas on a tv show. Ducked up to the butcher and grabbed some trimmed shanks about $3 each. Most of the below ingredients are just stuff i had in the kitchen, as i didnt really feel like shopping for many ingredients. I did grab some fresh parsely from the supermarket though for garnish.

Ingreds

4 trimmed lamb shanks dusted in plain flour
2 cans tomatoes
fresh garlic
vegetable stock (some in freezer)
1/2 punnet of grape of cherry tomatoes
1 bottle red wine (1/2 for the pot 1/2 for me)
1 large onion chopped roughly
celery
fresh herbs, parsely, oregano, mixed herbs, couple of bay leaves, black peppercorns
parsely and grated lemon rind for garnish

Mash
enough potatoes for the number of ppl
butter
2 tabs cream cheese
2 tabs fresh cream
seasoning

Method

Fry the shanks in a large pot with some olive oil to brown up on all sides. Put aside in large deep sided baking dish.

Add onions and garlic to pot, and saute until onion starts to caramelise.

Add red wine, stock, tomatoes, bay leaves, fresh herbs and the rest of the ingredients and simmer gently until reduced a little.

Pour over baking dish with shanks, cover and put in the oven for a couple of hours.

Prepare the mash about 25 minutes before the shanks are ready, and serve with some freshly steamed green beans or peas. Serve 1 shank per person on top of the mash, and sprinkly with some freshly chopped parsely and grated lemon rind.

Enjoy with the rest of the bottle of red. The meat should just fall off the bone, and be very soft and tender. This can be prepared a day ahead and left in the fridge - then reheated, like stews, they are often better the next day as they have overnight to absorb loads of flavour.

First post

2006-01-03T15:43:00.000+11:00

Well I have created a blog site. In the process of working out what this will be used for, but have a good idea that I will comment on food and cooking mostly as this is what i spend most of my leisure time doing.

On holidays at the moment, enjoying the cricket on tv. South africa are now 7/397, pretty good score so far, but hopefully AUS will get a couple of quick wickets and get a bat today.