So here's the thing. I’ve always wanted to the kind of guy who could make some good meat, a top notch roast, perfectly cooked with ample flavor. To be known for it. Living in an apartment has made that a bit difficult as a full scale Weber BBQ is a bit large to neatly fit … Continue reading Smoked Cape Grim Rump
One of the snacks I grew up with was curry puffs. They weren't always around as they are labour intensive and can be fiddly to make in the warmer months as the butter shortcrust pastry is temperature sensitive. There are recipes where a combination of water and oil pastry are used to create a flaked pastry … Continue reading Curry Puffs
When I was growing up making satay took two days. One day for pounding herbs and spices in a mortar and pestle into a marinade for the meat. The second day was for skewering pieces of meat on satay sticks as the aroma of the peanut satay sauce held up the hot summer air. It was labour intensive and time consuming but the pay off was worth it as you bit into the spiced meat drowned in the tangy sweet and spicy peanut sauce. I grew up with a mix of lamb and beef satays.