Allow me to wax lyrical about my favourite foods.
Of a thickly cut, aged, rib eye fillet and pommes frites fried in goose fat.
Of a dozen perfect scallops glowing like creamy islands on a lake of delicate saffron sauce.
Of butterflied quail, basted with soy, ginger and garlic and roasted until the skin is conker brown but still slighty pink at the bone.
Of a comforting lemon and wild mushroom risotto.
Of ricotta pancakes with honey cured, triple smoked bacon, and fried eggs with the yokes still runny and lashings of maple syrup.
Of a wholesome and filling smoked cod chowder.
Of a kilo of freshly caught king prawns and home made mayonnaise.
Of plainly grilled coral trout with a squeeze of lemon.
These are but a few of my favourite things.
Of a thickly cut, aged, rib eye fillet and pommes frites fried in goose fat.
Of a dozen perfect scallops glowing like creamy islands on a lake of delicate saffron sauce.
Of butterflied quail, basted with soy, ginger and garlic and roasted until the skin is conker brown but still slighty pink at the bone.
Of a comforting lemon and wild mushroom risotto.
Of ricotta pancakes with honey cured, triple smoked bacon, and fried eggs with the yokes still runny and lashings of maple syrup.
Of a wholesome and filling smoked cod chowder.
Of a kilo of freshly caught king prawns and home made mayonnaise.
Of plainly grilled coral trout with a squeeze of lemon.
These are but a few of my favourite things.