hangover lunch
It’s been a bit touch and go for the old Grazza McFilthy Mouth today.

The precursor to this story if I may…

Yesterday I was paid a visit by an old friend and fellow chef who, for the purpose of this anecdote, shall be known as Toodles (mostly because that is his name). We proceeded to dive face first into a heap of beer, adding authenticity and conviction to the age old adage “chef’s really should not drink together”.

Oh, we did indeed drink together. I even invited a few more fellow chefs to come and join us on the verandah as if that was going to douse the flames of our drunkenness a little. Alas it appeared they had not received that memo and indeed proceeded to attempt to quell the fire that was our drunkenness with what could’ve only be described as regular house hold diesel fuel AKA. Their own drunkenness.

That same inebriation made me smile at the time but I must confess today has been a bit of a struggle. I have not even been able to trust myself with what I would normally consider the more simple of my daily tasks. Holding a conversation, pulling together a coherent sentence, brushing my teeth and simple grade 2 mathematics were all just beyond my grasp today.

I got through it with the help of some food. A lot of food.

This is what I reckon…

The sardines in the bacon fat ruled

The sardines in the bacon fat ruled

There was heaps of other good shit too

There was heaps of other good shit too

So much of this went into my face

So much of this went into my face

Nom nom nom

Nom nom nom


Breakfast consisted of grilled bacon, sardines that had been marinated in rosemary, olive oil and a splash of vinegar and then grilled in the bacon fat, my nana Rose’s potato cakes, toad in the hole (out here that’s what we call the bread with the hole cut in it and then fried with an egg cracked in the hole), fresh tomato and herb salad and coffee. A heap of coffee…
Chips

Chips

Chips loaded with good things

Chips loaded with good things


Lunch was home made mixed potato chips covered with a layer of beef chilli that spent a couple of hours in the smoker last night, then some crumbled feta and a bit of grated honky dory fridge cheese (this is whatever gratable cheese you have in the fridge).
Out the the grill and into my belly

Out the the grill and into my belly


Under the grill (broiler) for a few minutes until golden brown and then anointed with jalapeño relish, natural yoghurt and sriracha hot sauce. Straight the heck into my face hole.
So damn good

So damn good


This really is the sort of food you can only truly appreciate like it deserves to be appreciated when you are feeling the wrath of the decisions your drunken self made the previous evening.

I make me good now.