What I ate today - the food thread

A tad late in getting this quick easy avocado chocolate mousse recipe to you.
Surfer Flyfrequently uses Coconut cream/milk often only 3 ingredients, just the avos, powder and milk but "the sea salt is a must "! @VPS
No high powered blender just my trusty beaters and a wooden spoon.

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A tad late in getting this quick easy avocado chocolate mousse recipe to you.
Surfer Flyfrequently uses Coconut cream/milk often only 3 ingredients, just the avos, powder and milk but "the sea salt is a must "! @VPS
No high powered blender just my trusty beaters and a wooden spoon.

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Thanks - I'll give it a go
 
Our first visit to the Dicky Beach Surf Club for 6 months. As comforting as it ever was. Mrsdrron had the crackling skin salmon. Said as good as ever.
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I had a ginormous full rack of pork short ribs. Only just able to finish the pork.
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Delicious.
 
Dining in-house at Boccata Restaurant Novotel Melbourne Airport hotel - 2 courses $55 or 3 courses $70 pp weekends.

Hotel offers for $80 you get $100 credit if you charge to your room - also A+Explorer discount applied, though 20% on weekends.

Menu on website not current, was hoping for Kingfish Crudo - nope 😢

Went with Truffle Aranchini
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Fritto Misto
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With both had Bistecca Boccata- rare and absolutely melt in your mouth
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Healthy Green Salad
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Boccata Tiramisu
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And a disappointing Fior de Latte with sea salt, have had it before, not the same.
Rather than being "soft serve" it was just a scoop of vanilla Ice-cream with salt.
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Otherwise a pleasant dinner.
 
Lunch again at the Kawana surf club on Friday. Mrsdrron loved her mussels.
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And I once again had the pork ribs but with Gochujang sauce. It was quite spicy. After I finished a fly attacked a blob of sauce. About 30 seconds later it was dead.
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Menu. First the specials.
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Membership is cheap.
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Melbourne F Lounge winter menu today
Me: Obligatory S&P squid
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Him: Pork Belly
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Me: Steamed Barramundi on Asian greens in chicken broth with rice - sublime, my sort of tucker
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Him: Minute steak with Cafe de Paris butter, fries and salad
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Me: Hazelnut and Chocolate praline/meringue with chocolate Ice-cream
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Him : Affogato
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Only comment was our entrees were followed only minutes later by our mains, and my dessert before I had finished my Barramundi.
Very attentive staff.
 
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