Reality TV has a lot to answer for

I’ve just arrived home from Wednesday’s walk with my local walking group. The topic of conversation whilst we enjoyed our morning coffee was a further scathing restaurant review published in last weekend’s newspaper. On behalf of Amelia Park Lodge, we’ve all taken umbrage at this second review. None of us could relate to it, and we all found it to be not only completely unjustified, but cruel and malicious.

You’ll remember last week I wrote about the lovely lunch we had ALL enjoyed at Amelia Park Lodge. Our visit had followed on an unfavourable review by another local restaurant reviewer, so we hadn’t known what to expect. Not one of us could relate to that review, and now this second scathing review has us more than slightly annoyed.

In this latest review the baby Kale Caesar I had so much enjoyed had been given particular mention, the ingredients listed as an ‘improbable combination’, and given the pompous summary of, ‘Jesus wept’. The only thing that seemed to receive any sort of favourable commment in the whole review was the commercial seeded  mustard.

Reading this latest review, I’m sure,  if there is a Jesus, he would indeed be weeping. Not, however at the the menu, which John Lethlean summarised as, ‘a collection of dishes with no common thread’. I suspect Jesus would be weeping at how pompous and insensitive society is becoming.  Jesus would be weeping that people such as John Lethlean and Rob Broadfield are being paid good money to write what to all of us amounted to virtual libel. What is the world coming too! Has common decency completely gone out the window?

All of the ladies from the walking group live in the South West. We dine out regularly, including places that offer both good honest food, and fine dining amongst our choices. There’s no shortage of both in the region, and none of us are by any means country bumpkins that don’t know the difference.

Where has all this insensitivity come from? Why are these restaurant reviewers so scathing in their reviews? There was absolutely nothing any of us could relate to in either review. Even if there had been, we all agreed that a little constructive criticism would have been far more appropriate.

Reviewers seem to be following in the footsteps of the judges on reality TV shows. I think the contestants in such shows are screened, and groomed, and counselled to help them deal with possible psychological damage from the insenstivity of the judges. Sadly, nastiness seems to make for good TV ratings. The question arises in my mind as to how the chefs, staff, and restaurant owners are dealing with the maliciousness of such written attacks that are now commonplace.  Reviews such as these must surely be impacting the businesses, and the lives of all those who work there. How many people out there are in need of counselling to help them deal with the repercussions of reviews such as these.

To all the reviewers out there, please, please start to make this world a better place. You are not ‘reality TV judges’. The people suffering the repercussions of your cruel insensivety are not ‘willing contestants’ in reality TV shows. They’re just real people trying to make a living. The businesses have clientele who are being influenced by what you write. The staff of the businesses have friends and families who read these humiliating reviews. The reviews could literally spell the end for a restaurant, or the uncalled for sacking of a chef. The repercussions of both could go on to have further devastating consequences for the individuals involved, or their families. I’m not saying reviews should be dishonest, but constructive criticism would make for a far better world to live in than the destructive reviews of both Mr Lethlean and Mr Broadfield.  One Gordon Ramsay in the world is more than enough!

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Bountiful Guavas

A friend has recently given me surplus guavas from her backyard. Her trees are laden, and Linda hasn’t been finding many takers for them. Apparently, people aren’t enamoured with the fruit because of the seeds, which can be a little too crunchy for some people’s taste.

I’m never one to look a gift horse in the mouth, especially fresh, home grown produce. Having a good quantity in the fridge, I decided to do a little research as to the health benefits of guavas. What a surprise – they’re a little power-pack of vitamins, minerals and anti-oxidents, with some pretty good anti-cancer properties as well.

Firstly, they grow in tropical or sub-tropical climates.  Busselton seems to be perfect for them. I gather they’re easy to cultivate with few pests, and are prolific fruiters. I think the small, red fruits from Linda’s trees are an Hawaiian variety.

I read that there’s four times the amount of vitamin C than in  oranges, with just one small fruit holding twice the daily vitamin C requirement. They have more lycopene than tomatoes – so guys, they’re excellent for the prevention of prostate (and other) cancers.

They’ve been shown to  improve sodium/potassium balance, thereby regulating blood pressure. They’re beneficial by increasing HDLs (good cholesterol), and lowering LDLs (bad cholesterol). Additionally, they contain B3 and B6 (good for brain function), and magnesium to help relax muscles.

The seeds – firstly rest assured they are edible, and in fact are a particularly good source of fibre, so even more anti-cancer properties. However, they are a tad too crunchy for some people’s taste. I personally don’t mind the crunch of the seeds, but if you find them too crunchy, then flicking them out with a small knife (or your finger nail) isn’t too difficult. The smaller seeds aren’t as hard as the larger ones, so you may find the smaller ones palatable enough to leave in. Fortunately, Paul and I don’t object to the seeds, whether large or small.

We’ve eaten a good quantity of the fresh berry like fruits. Today I decided to see what they were liked cooked. Using my mum’s apple sponge recipe, I substituted guavas for the apples – here’s the result:

GUAVA FRUIT SPONGE (serves 6 – 8)

My mum’s fruit sponge recipe – this time topping guavas.

You’ll need:

A good quantity of guavas (I used 750gms of whole fruit)
2 tablespoons of sugar

For the sponge:

150 gms of butter
75gms of sugar
1 egg
1 cup of self raising flour
2 tablespoons of milk

Desiccated coconut or icing sugar for garnish (optional)

How to prepare:

Pre-heat oven to 175°C

Prepare the guavas by slicing off the belly button at the top of the fruit. Cut the larger ones in half. Remove any seeds that are too large for your liking. (I left all the seeds in mine).

Prepared guavas

Place into a saucepan with 2 tablespoons of sugar and cook over a gentle heat until heated through. Don’t let them over cook or they’ll loose their shape. Tip the hot fruit into a greased oven-proof dish (approximately 1 1/2 litres in capacity)

Keep fruit warm while preparing sponge.

Now make the sponge:

Cream the butter and sugar. Beat in the egg. Stir in the flour and milk. Spoon over the warm fruit.

Cook for approximately 45 minutes, or until the sponge springs back when gently pushed.

Removed from the oven and allow to cool for a few minutes. Garnish with a sprinkle of coconut, or icing sugar (if using) and serve with cream, ice-cream or custard. Yum – A pleasurable way to eat your vitamins!

Yum!

Amelia Park Lodge

For those of you who have traversed the Busselton/Dunsborough/Margaret River area, you will no doubt be familiar with the heritage listed, farm homestead that used to be one of the family homes of the Bussell family (circa 1851). Located close to the roundabout on Caves Road, almost halfway between Busselton and Dunsborough, the single storey, brick and limestone building with it’s gabled iron roof, encircling verandah and grassy surrounds, is a standout, iconic building in the area.

Heritage listed old Bussell farm homestead.

There’s cosy indoor dining areas, an alfresco area, and a recently added,purpose built outdoor glassed private room.

A cosy inside dining room.

In the 19th century the main building served as the Bussell family home, and the local post office.  Mrs Bussell being a midwife, also used it as a ‘lying in house’ for the local expectant mothers. From there, I found the history became sketchy until late in the 20th century when it became Newtown House Restaurant. Newtown House offered fine dining, and from past experience I can vouch that it was indeed ‘fine dining’.

The restaurant recently changed hands and has been closed for sometime as refurbishment took place. Anxiously, the locals have awaited it’s opening. Approximately a month ago the long awaited, upgraded restaurant opened it’s doors again under the new name of, Amelia Park Lodge.

It was with some trepidation that the girls (and one token guy) from my heart foundation walking group chose to try it out for our monthly lunch-date. I say with trepidation, as a local restaurant reviewer, Rob Broadfield, gave it very mixed reviews recently. Rob had a few good comments to make, but some comments were so scathing that we thought long and hard as to whether or not we were willing to give it a go.

There were quite a few of us so we were seated at two tables in the private, airy, outdoor addition.  Not being part of the original farm building, what it lacked in heritage quaintness it made up for with it’s large windows on all sides. It had an open air feel, but still had the warmth of glass surrounds, had it suddenly turned cool.

Some of the ladies (myself included)

more ladies seated in the light, airy dining room

and our one token gentleman.

Several people chose the lamb shanks, which came on a bed of potato mash with seasonal greens, and served with  glass of Newtown Shiraz ($29). All, without exception, pronounced the dish superb.($29.00)

Three people chose the beetroot risotto, charred greens, macadamia salsa, with aged parmesan. ($26.00). No complaints there either.

I had difficulty choosing, but finally settled on the baby kale caesar with poached chicken, serrano, white anchovies, aged parmesan and crisp brioche. ($20.00). I’ve only once before had the pleasure of eating white anchovies and that was in a little village in Saddleworth, UK. They swayed my choice, and were just as delectable this time as I remember them being. An added surprise with the dish were some soft boiled, quail egg halves. Delightful!

A few other dishes were chosen, including one person who braved the Barramundi, reviewed infamously in Rob’s recent review – the one that caused us so much trepidation about trialling the  restaurant – no complaints this time round.

In fact, not a murmer of complaint from anyone in relation to only of their chosen meals. Plenty of murmers of appreciation though. The desserts, wines, and coffee also superb. But I suppose I’d better be fair and report the negative along with the positive. One person said one of her petite fours was a bit bland, and one lady said her coffee could have been hotter……

They have a breakfast menu, a lunch menu, an afternoon menu (reduced lunch menu), a dinner menu, and they also serve High Tea on Saturday and Sunday afternoons. So, whatever time of day you chose to call by, there will something to tempt your tastebuds. And if you’re in the area, I do recommend you put Amelia Park Lodge on your dining list. We all agreed, it’s definitely on our ‘return to soon’ list. In fact, I think I heard some of the ladies making enquiries for the High Tea, and at only $18 per person, why not. I’m tempted myself.

I wonder did Rob get it wrong, or was it just a day with some problems. Certainly none of us could relate to any of the negatives in his review. But then again, sometimes I’ve chosen  restaurants because of some restauranteur’s brilliant review, only to be extremely disappointed. Perhaps they’re a tad more pedantic than the average person.

So, that’s my findings on Amelia Park Lodge and it’s new fine dining menu – very enjoyable.

If you can provide any updates on the building’s history, please feel free to enlighten myself and any future readers with your comments below. I’d love to know more of it’s history between the running of the farm, the selling of stamps, the birthing of babies, and the late 20th century restaurant of Newtown House.

Will’s Domain

One of the guys Paul used to work with has always raved over Will’s Domain winery and restaurant. With a day to spare on Thursday we decided to give it a try.

Our favourite winery restaurant, and yardstick by which to measure others by in the region to date is Aravina. Obviously, we’ll only compare like with like. Aravina is on the pricey side, so is Will’s Domain. Here’s how the comparison fared.

Firstly, the seats – Will’s Domain had very comfortable dining seats, with low curved backs that hug the lumber area. As I remember it Aravina had high backed, straight cane seats, which I find particularly uncomfortable.

Sitting comfortably

Sitting comfortably

Next, the view -both had stunning views, but perhaps Will’s Domain was more expansive, giving it the edge.

Healthy, well looked after vines to look at.

Healthy, well looked after vines to look at.

Being happy with the seats and the view, the meal also had to live up to Aravina’s high standards in order to knock it off the perch as our number 1.

So, how did it compare.

It was a warm, humid day so Paul chose a pre-dinner drink of a locally brewed Eagles Bay ale. I chose the Wills Domain Rose. Both refreshing choices that didn’t disappoint. I continued with a second of the same with my main, but Paul being the skipper made do with water after he’d finished his ale.

We started with a shared charcuterie Board. No complaints from either of us. In fact, I’m not usually a fan of black pudding, but the small pieces of warmed black pudding were enough to change my mind. Delightful.

Charcuterie Board, already partially eaten before I remembered my camera.

Charcuterie Board, already partially eaten before I remembered my camera.

To follow, Paul ordered Duck with peaches. I ordered Wagyu beef with beets. The waitress suggested that a side order would also be needed. I think there were only three to choose from, none of which appealed particularly to me. Paul however opted for the potato chunks crisped in pork fat.

Paul's duck breast, cooked perfectly.

Paul’s duck breast, cooked perfectly.

The mains arrived with the side of potatoes. And yes, we did need a side dish. Not for the quantity, the meals were of adequate size for us. But the meals weren’t a complete main. No matter what I pay for a main meal, I always expect it to be complete in it’s own right. I expect the starring dish, usually a protein of choice to be supported by some carbs, a coloured vegetable, and some greens. It doesn’t have to be more than a few spears of asparagus, or a broccoli floweret, but there needs to be something in order for the meal to justify being called a ‘main’. In this case the lack of green on my plate provided the first let down for the day. With the other two side dishes on offer on the menu being ones that didn’t appeal, my main, no matter how nice it was, didn’t stand a chance of providing an equal to the meals I’ve had at Aravina.

Some greens would have made all the difference to my Wagyu beef.

Some greens would have made all the difference to my Wagyu beef.

Saying that though, Paul, not usually a fan of duck, did enjoy his main. My Wagyu beef was delicious, and the pickled beet strips accompanying by beef provided a nice fresh crunch. The small roasted beets on the side, however, were a touch gritty. The crispy pork roasted potatoes, although not the green vegetable I would have liked, were never-the-less, to die for!

The mains out of the way, nice but a bit lacking. Next came dessert. There were four to choose from. We narrowed down our selection to three, and then asked the waitress’ advice on which one would be the best as a shared desert. We went with her recommendation of the goats yogurt with raspberry granita, and liquorice wafers.

Between our mains and the arrival of our dessert we received a complimentary palate cleanser. As I understand it, the purpose of a palate cleanser prior to dessert is to clean the palate in readiness for the transition to something sweet. Our palate cleanser arrived – goats yogurt with raspberry granita. We hadn’t realised how similar it was until shortly after our dessert arrived – a bigger portion of the same. Goats yogurt and raspberry granita, only with the addition of three fresh raspberries and some liquorice wafer. Grumble number two! Apologies for looking a gift horse in the mouth, but surely it would be good restaurant sense to serve a palate cleanser completely different from the ordered dessert, even if it is complimentary. Not that the dessert wasn’t delicious, it was. But to be the same basic ingredients as the cleanser – Come on, really!!!!

Complimentary palate cleanser - goats yogurt with raspberry granita.

Complimentary palate cleanser – goats yogurt with raspberry granita.

And dessert, a larger serving of the palate cleanser only with three fresh raspberries and some liquorice wafer.

And dessert, a larger serving of the palate cleanser only with three fresh raspberries and some liquorice wafer.

Next a visit to the ladies before we finished. Now here, Wills Domain really let itself down. The hand basin in the ladies was one long marble basin with a slit at the base of a downward slope for the water to run through. A taller person most likely wouldn’t have seen the marble rear wall behind the slit, but I’m short, and I looked full on to the rear marble. What would have been visible to most people looked sparkling clean, but what I saw looked slimy and neglected. Perhaps it was just stains, but whatever it was, it didn’t look pretty. If it was stains, it needs replacing. If it was slime, it needs a damned good scrub.

The ambience, the seating and the view were tops. The service also was what one would expect from one of the top end wineries. The wines (sampled prior to dinner) were good. The menu was a good size, not to large so as to be overwhelming, but enough options to please. The starter was superb. The mains however, weren’t complete, and the desert was let down by already being sampled by way of the palate cleanser. The hand basin in the women’s WC was questionable.

My first impression of Wills Domain was that it was going to give Aravina a run for it’s money – but by the end of our visit, Aravina still holds it’s top position. Well in my opinion anyway.  Saying that though, we did still enjoy our meal, and our day out. What a joy it is to have such an abundance of world class restaurants and wineries virtually on our doorstep. What a pleasure.

Old Friends

We’ve just spent a delightful three days enjoying a visit from two of our Perth friends, Di and Bob. We’ve been friends with Di and Bob for more years than I can count, so when I say ‘old friends’, I’m referring to the length of time we’ve been friends rather than their (or our) ages. We’re not quite ‘old’ in years yet, getting close for sure, but still not quite there – and I’m sure Di and Bob will give anyone a swift clip around the ears who says otherwise.

We’ve had a wonderful time, eating too much, drinking too much, laughing a lot, and having a good old catch up. We all had a go at fishing the first night. Not a lot happening, although between us we managed four little herring which provided a little pre-barbecue taste. Di was the fisher person of the hour, catching two of the herring, plus an undersized flounder that went back to live another day.

The day after they arrived, Di and I headed out to a high tea at The Deck. The Deck is a restaurant, bar and function centre built overlooking the canals in the suburb of Geographe, (at the Eastern end of Busselton). The high tea was a little different to any i’ve been to before. The food was served buffet style rather than on tiered plates sitting on individual tables. I’m not much of a fan of buffets, so had I known in advance I may have opted out. However, the other difference was that this high tea had surprise entertainment. Two of Perth’s Drag Queens put on a bit of a show.

Check out Katya's amazing blue eyes.

Check out Katya’s amazing blue eyes.

So, had I opted out, I wouldn’t  have had the chance to meet, and chat with these charming two ladies – stage names, Scarlett and Katya. I can’t remember Scarlett’s stage sir name, but Katya’s is a wonderful play on words, Kokov. You have to say that fast, Katya Kokov. I think Katya was a little tentative about telling us her full stage name, but when we roared with laughter, I think she relaxed a little, and spent a considerable amount of time chatting with us. As always, I tend to be forthright with questions, so I hope I didn’t overstep any mark and offend. The main question I should have asked, and didn’t, is how on earth can they dance around so energetically, getting hot and sweaty, yet their make-up stays perfectly in place. I only have to get slightly warm to have any make-up I’m wearing looking absolutely awful.

Apparently, they do shows at a couple of the Gay Nightclubs in Perth, where I’m sure the speaker and sound systems do a lot more justice to their act than our little venue did. They were mesmerising to watch, as is the case with most Drag Queen acts I’m sure, not that I’ve seen that many to judge. They performed a few song and dance routines, miming in what looked like perfect time to the recorded songs. Under stage lights, in a darkened night venue with powerful speakers surrounding them and belting out the music, I’m sure, that although the acts would still be clearly mimed, it would have had a better blend of artist to music. Never-the-less we did enjoy their little numbers, and even more, enjoyed chatting with them. They are both beautiful and charming young ladies in their stage personas, and I’m sure are equally as lovely and charming young men when not performing.

Whilst we were enjoying our high tea, Bob and Paul had some quality male bonding time on the Par 3 golf course, followed by a cycle up to our little local for a refreshing drink or two.

Yesterday, their last day here, we went to Aravina Winery for lunch. We had almost finished our meals when the approach of three helicopters, although destroying the peaceful ambience, added a certain amount of intrigue and excitement for all the diners, including ourselves. We had thought perhaps our homeward bound transport had arrived – but alas it was only some of Perth’s socialites arriving down from Perth for a birthday celebratory lunch. How the other half lives eh!! But no complaints from me on that score. We may not be wealthy enough to have helicopters as our means of transport, but we still have the good taste, and the funds to appreciate at least one of the finer things in life that they enjoy – a very enjoyable lunch at Aravina.

Thought our ride may have arrived....

Thought our ride may have arrived….

Di and Bob left this morning. I hope they enjoyed our company as much as we enjoyed theirs. It was a lovely few days.  Two of our other friends, Robyn and Keith arrive in Busselton tomorrow. Although Robyn and Keith aren’t staying with us, I’m sure we’ll be catching up several times whilst they’re camping near by. February is shaping up to be a busy month and a month where we’re going to be enjoying the company of both newly found friends, and old friends. What a pleasure

In search of the perfect Ploughman’s lunch

Another hard earned break day today following the back breaking work of clearing and stacking bricks from the shade house foundations.

First place on the list for perfect break day was a visit to the famous Margaret River Berry Farm. The Berry Farm constantly changes it’s menu and never disappoints. They always have some sort of sharing plate on, and today it was a Ploughman’s lunch. We’re always in search of the ‘perfect ploughman’s’, so our choice was simple.

Where to start - so much food.

Where to start – so much food.

A delicious sharing platter arrived consisting of hot meat balls, hot stuffed mushrooms, baked pastry pinwheels, chorizo, olives, a couple of good chunks of cheddar , feta with a small tossed salad, ham, warm turkish bread, four different pickles and chutneys, and melons, citrus fruit, pear quarters and grapes. I’ve tried to remember it all, but there was just so much, I’m sure I must have forgotten one or two things.

For me the perfect ploughman’s excels in it’s simplicity, good bread, good cheese, tasty pickles and just a few condiments. So, by it’s title not a perfect, ploughman’s. But as a shared lunch platter by any other name it was absolutely scrumptious.

Pretty cottage gardens at the Berry Farm, a nice place to walk off lunch.

Pretty cottage gardens at the Berry Farm, a nice place to walk off lunch.

Next, a couple of winery visits to admire their beautiful gardens. First, Voyager Estate, famous for it’s grand, formal gardens with trimmed hedgerows, and glorious roses. What better time to visit than mid spring. The roses were blooming beautiful. I noted a couple by name, and next week will attempt to locate them for additions to my own developing rose garden.

Huge rose arbours at Voyager Estate.

Huge rose arbours at Voyager Estate.

Formal hedgerows.

Formal hedgerows.

The Voyager rose garden in full bloom.

The Voyager rose garden in full bloom.

Close up of a perfectly formed rose bloom.

Close up of a perfectly formed rose bloom.

Then before returning home we called into Aravina Estate.

The vines overlooking small lake at Aravina Estate.

The vines overlooking small lake at Aravina Estate.

Those familiar with WA wineries may remember this estate by it’s former name, Amberley Estate. Not only has the name changed, but the gardens also. Their gardens used to always be a refreshing change from the grandeur and pristine gardens of the other wineries in the area. Not that the grandeur isn’t nice to see, but Amberley used to have a flourishing native garden supporting an abundance of bird life. It was always so peaceful. We used to sit on a bench and listen to the birds as they flitted from bush to bush. Alas, most of the natives have now been superseded by ferns and hydrangeas creating yet another winery with a manicured garden. Still nice, but we missed our little winery/native garden sojourn soaking up the ambience of peace and tranquility that used to be associated with Amberley.

Hydrangeas and ferns replacing the old native garden we loved so much.

Hydrangeas and ferns replacing the old native garden we loved so much.

Another pretty vineyard garden.

Another pretty vineyard garden.

A wonderful day. What a pleasure!

Thermal Cooker – new appliance for rig

We’ve been researching Thermal Cookers, which are a non powered slow cooker, in principle based on the old Hay Box. The Dream Cooker is the most well known version and costs over $300.00. I’m usually of the opinion that you get what you pay for, and most often cheaper substitutes are inferior to the real deal. In this case though I did some research, and decided on a cheaper version. I’ve bought the seven litre Campfire Travel Chef.

My new toy.

My new toy.

It was just over $150 from Ray’s Outdoors. We’ve found Ray’s Outdoors to be a fantastic store to deal with, and the price of faulty or unsatisfactory goods is refunded without question from any Ray’s Outdoors anywhere in the country. Not only that, you don’t even need your receipt providing you have given them your details. In this case our choice of thermal cooker was mainly influenced by our choice of retailer, and this was the only type Rays sold. So, retailer chosen, we headed off to purchase our thermal cooker. Apparently they are going to be having a sale this coming weekend, so the salesman volunteered an unasked for discount. We ended up only paying $102 for it. Gotta be happy about that.

My first attempt was cacciatore chicken. The process is to get all the ingredients to a good simmer in the inside saucepan. When at a good simmer, approximately 20 minutes cooking time on the stove top, you remove the saucepan without lifting the lid and place inside the thermal outer reciprocal, seal the lid and leave unopened for the required amount of time. For this dish it took approximately three hours, of just being left alone untouched in the thermos. (This will be really good for happy hours – prepare before imbibing, then return to delicious fully cooked, hot meal).

My first attempt - chicken cacciatore.

My first attempt – chicken cacciatore.

Before we went to bed  I put together a boiled pineapple fruit cake. The following morning though it was still soft. I think I should have had more water in the bottom saucepan. I put it in the oven for twenty minutes and it’s turned out to be a very tasty,  moist cake. If fully cooked properly in the Thermos outer skin it would have been very pale on top. Next time hopefully I’ll perfect it without the help of the oven.

Fruit cake, not yet perfected in method. Tastes pretty damned good though.

Fruit cake, not yet perfected in method. Tastes pretty damned good though.

The next day before we departed towards Airlie Beach I started off a joint of corned silverside (piece of salted beef similar to a gammon joint), added potatoes and carrots, and sealed it up. Eight hours later after we’d relaxed with a drink at the end of the days traveI I only needed  to add the greens, and the mustard sauce. How easy was that. For those of you familiar with this dish you’ll know it’s usually served with a hot white/mustard sauce. I do a cheats version for on the road – sour cream mixed with whole grain mustard, so easy. Apologies for those of you who would have liked to drool over the fully plated dinner – I forgot to get Paul to photograph it before we dug in. You’ll have to make do with just seeing the left overs ready for salads and sandwiches.

Yummy Aussie corned beef  - shame the UK butchers and supermarkets haven't got onto this gourmet delight.

Yummy Aussie corned beef – shame the UK butchers and supermarkets haven’t got onto this gourmet delight.

I think this little addition to my caravan kitchen is sure to add another dimension to good eats on the road. A welcome break to barbecues and salads.