What I ate today - the food thread

Rangoon Ruby in Christchurch, been waiting since Aug 2019 to get back here.
Entree size serves designed to share, but if you are by yourself you can still have several plates.
I had coconut and chicken soup, fish with tomato, chilli, coriander and tamarind. Pork and vegetable dumplings and crumbly fish which you wrap in lettuce, served with rice.
Happily eat here several times a week!

5658E655-71E1-49A7-BD60-91AAB130D3E1.jpegB9367D5F-EA7B-4B41-A693-54D414EE3519.jpegB1BF1796-02FA-472F-A7A8-F117EDC5DDA0.jpeg
 
The Frequent Flyer Concierge team takes the hard work out of finding reward seat availability. Using their expert knowledge and specialised tools, they'll help you book a great trip that maximises the value for your points.

AFF Supporters can remove this and all advertisements

As I wrote in the The view from my "office" thread we went for a drive to Mundaring Weir today. On the way back we stopped for lunch at the Kalamunda Hotel in the Darling Ranges. It is a bit of a 'country' hotel close to Perth. It was jampacked with Seniors, just like us, having cheap lunches in the warm Dining Room. I cunningly missed spotting the Steak Special.

My wife had a Shepherds Pie which she said was very good.

Weir1.jpg

Because we were in an 'old style' pub I decided to have an 'old style' lunch of a Chicken Parmigiana. It was perfectly good for for what it was but once every few years or so is fine by me. They were Sweet Potato chips.

Weir.jpg

The reason for us being nice and warm - a genuine roaring wood fire.

Weir7.jpg
 
Organised a family lunch for 9 in NAIM, a Mediterranean influenced vegetarian restaurant in Paddington (Brisbane). Found out from my father that it used to be one of his favourites when known as Mano’s (Italian) back in the 80’s.

Was fantastic food and highly recommend - from the brunch menu: MENUS & CATERING | NAÏM Restaurant

70CAA077-7F50-415F-8BD4-0D5872ADED73.jpeg223C6AB5-0729-466F-8A81-AEFA0D530F89.jpegB26FF6B6-3002-4AEB-AFB9-0AF917BF1182.jpeg7891463F-C395-40AD-AFA6-23E70734C849.jpeg17A9BB4F-35F9-4EA0-88F9-77933793E8C5.jpegD24D969E-F8E1-4FA4-8C9F-5EE0371FFA35.jpeg

Desserts

C2F58623-50E6-4096-8768-17E5FF528FD8.jpeg5EC862D0-4DB2-4A88-B249-C4F0FC6ECFC0.jpegB6F23D16-1FEA-469E-99D4-5B24C772A086.jpeg
 
Last edited:
Dinner with friends (former neighbours) and the theme picked was Italian.

Before dinner

1C6F1776-7709-4987-91DE-C510D743B69E.jpeg

Then with us all seated and ready to dive in (7 adults and 8 children - one child was just a friend of our daughter)


985EA607-5AF2-4FB2-8257-F63779FE5722.jpeg

Starters

80ECB8E7-4426-4C8C-BBF8-C1BC62031CA3.jpeg

Entree - minestrone soup 6 hours in slow cooker

2FD730FD-E91B-4975-9978-78FB985929A2.jpeg

Main course - lasagne enough to feed an army (kids), pasta with prosciutto and home made garlic pizzas

1E399F4A-FAF8-452F-B75C-9C65F3F57330.jpeg

Dessert - tiramisu with coffee swapped out for chocolate (as none of us drink coffee)

A41F0611-27CF-45FD-BE55-12AE39112F99.jpeg

plus of course Chianti for the adults. 2 bottles went down easily
 
Last edited:
Sponsored Post

Struggling to use your Frequent Flyer Points?

Frequent Flyer Concierge takes the hard work out of finding award availability and redeeming your frequent flyer or credit card points for flights.

Using their expert knowledge and specialised tools, the Frequent Flyer Concierge team at Frequent Flyer Concierge will help you book a great trip that maximises the value for your points.

Last night Cho Cho San cook at home via Providoor.

Entrees Edamame, tuna + avocado + rice, chicken gyoza, pickles.

Main Teriyaki beef, xo koshikari rice, steamed soy greens and kombu butter prawns.

Dessert - sticky date.
 

Attachments

  • CCBB17C2-8866-42E7-8867-C2C03AC25FF0.jpeg
    CCBB17C2-8866-42E7-8867-C2C03AC25FF0.jpeg
    110.1 KB · Views: 4
  • 5EB7DCE8-CD0E-40CD-823E-B8F422A7D88D.jpeg
    5EB7DCE8-CD0E-40CD-823E-B8F422A7D88D.jpeg
    139 KB · Views: 4
  • 3D53E0E7-2434-4524-843F-BAB87A89FA6B.jpeg
    3D53E0E7-2434-4524-843F-BAB87A89FA6B.jpeg
    72.1 KB · Views: 4
Last week cook at home from Cirrus.

sourdough, green beans and mixed salad.
Snapper fillet with potato bisque.
Triple layer chocolate cake.
 

Attachments

  • 4220BC19-A736-4CF3-A464-7B77A85EEB8D.jpeg
    4220BC19-A736-4CF3-A464-7B77A85EEB8D.jpeg
    134.2 KB · Views: 4
  • 787DB619-23B6-42FE-8EE1-B7F2D5DB980D.jpeg
    787DB619-23B6-42FE-8EE1-B7F2D5DB980D.jpeg
    104.2 KB · Views: 4
  • 9E18BA75-D474-4F17-B761-BFB16DB6E8F4.jpeg
    9E18BA75-D474-4F17-B761-BFB16DB6E8F4.jpeg
    59.2 KB · Views: 4

eventually
I have quite a bit of other meat to keep me going until that time comes.
They started of small, (the 2 little ones earlier)
97B31E2C-F1D9-4CFA-A335-73A578573196.jpeg

grew quickly
667A1BD6-0565-46AB-B1A8-D407A695EED1.jpeg
(I decided against inserting a carcass photo here - But send my pigs off to be professionally slaughtered then I butcher and cure them myself.)

then with some mechanical help outside in the chilly tassie winter air
C61DDC85-A933-456F-8126-8997EFD2A9EA.jpeg

Parts of them changed shape - salami fermenting
B5F10792-4B05-4A38-B50E-185B80F11CF3.jpeg
Fresh sausage
85765C4F-3AC2-4FBA-B85D-6506B1C5E29C.jpeg
Made a variety- the Kransky’s not shown
3D510C97-823B-4C25-BDB9-22C4A3D8ED7A.jpeg

This was first go at Salami and fresh/smoked sausages, the salami is still a few months away but I was very happy with how the fresh/smoked sausage turned out - they complement the other fresh and cured pork cuts nicely, and I know exactly what went into them

The bacon and ham is a bit hard to photograph atm.
 
We were having some of my old (very appropriate these days) work friends and spouses over yesterday for a catch up lunch. All of us like Indian Food so we planned the meal around that. My wife also decided that she wanted to enjoy the day without working too hard so instead of her doing a lot of cooking we ordered most of the food from a newly opened restaurant near us. All of it was lovely and a good time was had by all. We however did end up with a lot of leftovers but my daughter was delighted to have some for her evening meal.

So from the top -:

Chicken Dum Biriyani & plain rice.

Food2.jpg

Burhani Goat Curry & Sabz Korma

Food3.jpg

Macher Jhol (Fish Curry) & Jeera Aloo (coughin Potatoes)

Food1.jpg

Pachadi Salad with a spiced Yoghurt topping

Food.jpg

Then onto deserts.

Fruit - Jackfruit, Rambutan stuffed with Pineapple, Strawberries & Blueberries

Food4.jpg

My wife did make some Sooji Kheer - Semolina pudding made with Milk, Coconut Milk, Eggs, Vanilla Essence, Sugar, Cardamom and Saffron. Topped with Almond flakes and Cranberries.

Food6.jpg

Gulab Jamun

Food5.jpg

Then we finished off with some Indian Biscuits. The round ones are Coconut and the others are coughin. There was also some Mukhwas

Food7.jpg
 
As today was our 46th Wedding Anniversary we wandered down to Fremantle for a quiet meal by ourselves.

We ended up at the Norfolk Hotel at the southern end of the Cappuccino Strip. After working out what to order our biggest problem was finding a table that wasn't being blasted by overloud music. The Norfolk was incredibly trendy in the late 1980's & 1990's.

Lunch3.jpg

We decided to share a Smoker platter.

Lunch1.jpg

It was pretty good. The meat was at a 'fall apart' level. The only thing we didn't mop up was the bbq sauce which neither of us consider a very interesting addition to a meal. There was certainly a chilli bite in some of the meal.

Lunch46.jpg

For those who don't know, the Norfolk is only a short kick to the historic Fremantle Oval which dates from the late 19th C..

Lunch5.jpg
 
Back
Top