Month: January 2016

Burger, mash, cabbage an gravy

random words just thrown together?  Sort of..  The burgers though were the excellent wagyu cross Angus variety..    The gravy was portabellini mushrooms with shallot, highgrove beef stock, a splash of hendersons and a shake of oyster sauce.. Super thick… Read More ›

Leftover curries

good thing about having loads of things cooked is the leftovers..  Just perfect for supper.. Fresh flatbreads made..  Chef Ping deals with the reheating..    And we just deal with the eating..   Perfect..