The deal was a sweet one. I’d come over and cook and bring mains and dessert and she’d provide the nibblies, the seafood for the entree, the cheese and the booze. The resulting menu was this:
Dolmades, stuffed peppers, baba ganoush, marinated artichoke, and pickled onions (really good, from the Boatshed) with Champagne and Lillet (never had it before but it’s quite lovely and looking like number one sunny afternoon refresher-nicer with a bit of lime, is this wrong?)
Entree
Tuna and Sashimi Tuna with a Mango Salsa
paired with a Beaujolais which didn’t quite work but was interesting and the Louis Jadot was tasty enough for me not to care less)
There was a Chianti there but I can’t remember which one, and a Spanish wine and a local Harewood 2002 Pinot Noir.
20 Minutes of Clubbing and a Double Espresso
with a Vasse Felix Semillon Dessert Wine
Related posts:
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Hi Anthony,
Sounds like you did quite well and it all sounds really delicious. I’d be interested in hearing the recipes. You didn’t use Toby for that rabbit confit did you? =P
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Ha! (here’s Toby people) No I didn’t but somewhere in Perth there’s a little girl wondering where her bunny has gone.
Recipes up in a gripping series of installments over three big days in a never before seen food blog spectacle. Don’t be the only one scratching your head at the water coller.
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“beetroot wantons“
Do we have to spell out what we’re going to say next?
Yes, one would be disappointed if we didn’t.
“However the pappadams were most ascetic.”
How predictable we are, but who are we to escoffier at such (apparent) culinary magnificence.
Looks exactly that. Any 3 hour time delay, (“Just light blue touch paper, pop it in the microwave and retire”) on the next available flight doggy bags on offer?
You will be interested to know, or very likely not, that we’re off to one of the regular, irregular, regular feasts this Saturday. We drew the very unchallenging petit fours and coffee course.
(It will be with a heavy heart and stomach that we, next morning board a plane to partake of wall to wall, cheek by jowl, endless pot of menus delights of Tasmanian nosheries for three weeks.
“How would sir like his Tasmanians devilled?”
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Your Excellency
: ) A wanton disregard for spelling, fair cop guv.
There was some mash and rabbit left in the fridge but I’m hoping they made it into a Sunday morning bubble and squeak. But if I’ve done it once, it can be done again should you make it over here.
The pick a straw dinner is on again, the cycle of life – wasn’t it trifle last time?
Enjoy Tasmania it’s an ace place. Will you be dropping ion on the Butlers?
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We shall not be dropping in on the Butlers. We understand that they have yet to recover from that shocking outbreak of footman and mouth off disease.
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Noice. I’m feelin’ a little wantin’ too.
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Hi Anthony,
sweeeeeet. doh, that much wines, cheeses, and everything else. I quite like the way you jabbed the cheeses with crackers…
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Wow, felicitations Anthony, everything looks/sounds so tempting. Especially the rabbit confit and the creme brulee, I can’t wait for the recipes!
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hi anthony, i too would bask had i put together a bountiful cheese board as spectacular as yours looks…can only imagine it more than made up for an otherwise not so swell week…
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Your Excellency
A pity but an excellent trip to you, I only visited the Hobart, Geeveston, Dover area but thought it was fantastic.AG
WintonChika
Dude! 8 bottles may seem a lot but that was between four people. Yes, take *that* cheeses.Gracianne
Felicitations too and thanks, the recipes will be up soon.J
Lazy buggers, three courses and they expected me to put the cheese platter together as well. I hope it did make up for her week, revenge is a dish best served with lots of wine. -
you know antony…i’ve been having a sh*t few months, actually…care to visit the ‘Berra?…;-)
looks magneficent and looking forward to the recipes. more cardamom scented goodies too…
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Flygirl
A belated Happy Diwali to you. A shite few months is no good at all, things getting better? I couldn’t possibly accept a plane ticket : )Nothing cardamomy I’m afraid but I think you’ll like the rosewater and pistachio combo.
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ta, anthony.
ah, i see…pistachio and rosewater always implies the automatic imclusion of cardamom.. to me at any rate.
intrigued by pink pappadums, the desi version of pink lemonade?
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Cucumber sandwich
Lover wants to show me
how to make cucumber sandwich
like the English do.- Cucumber and nothing else.
- Wot? No meat?
- Darling, that’s how they do!- I’m no cook- it’s such a fright.
- Don’t worry. I’m right behind!
You Demi, me Patrick.
(starts humming)
- Unchained Melody, is it? -
flygirl
You would think so but no. All will be explained on the pink.Potato
Thanks again, I’d be disappoimted if this blog got through the year without a Patrick Swayze reference.
gastroenterwritenment
manthatcooks is an irregularly updated and occasionally informative foodsite for people who have, or would like to have, moved on from say … toast.
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