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Porky Thai fried rice – because it’s tops and I never get thai-ed of it.
I know. The thai-ed thing has been done before. I like it. That’s all. Thai fried rice goes nicely with pork ribs or any other lump of BBQ pork you may like to grace it with. This rice is going to be your friend. You’re not going to kick it out of bed that’s for…
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Really, really easy pit beans.
I don’t even know what to say about these beans except they are so damn easy – not boozed up prom queen easy but really darn close. Cook these as a side at your next BBQ or do not be afraid to put a fried egg on top of a bowl of this and call…
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Troppo fried chicken burger
In Australia when we add pineapple to a dish we are automatically granted permission to rename name the dish with tropical as the prefix. For example; a pork chop that has a pineapple ring added to it may now be a tropical pork chop, a pineapple sorbet is now tropical sorbet and fast food joints…
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All-of-the-things ‘slaw
All-of-the-things ‘slaw Yup. Coleslaw not purely consisting of the traditional cabbage, carrot and possibly onion, but instead this coleslaw has pretty much all of the things in it. Quite contradictory to my views of the past I might add – those who know me or who think they know me through these interweb pages will…
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Lamb shnitzel with mint sauce (or maybe in a sandwich with tomato ketchup)
The trans-Tasman comradery and a good piece of lamb I am not sure the reason, but whatever it is, we as Australians always seem to be able to afford ourselves the time for a big old cross seas pointing of the finger and a laugh with our neighbours the Kiwis (and them to us I’m…
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Grilled pork belly tacos
Pork belly tacos. This was smoky, grilly-meat-juicy deliciousness. I honestly feel that glowing coals are truly the way to make a piece of pig feel properly loved. The pork belly was rubbed with sea salt and then cooked on the bottom level of the bullet smoker with no water pan at 350 F (180 C)…
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Steak and the things I might like to have with it ie. Cafe de Paris butter
Steak is something that is honoured with no particular favourite sauce/dressing for me. It could be something green and herbaceous. Maybe salsa verde or a twangy chimmichurri. It might be something creamy. A porcini mushroom and bacon sauce perhaps. Or maybe a classic jus or gravy. I have been known to adorn a nice steak…
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