Dinner thread?

[Beaker]

Beaker if you got a Wok for your seventh birthday I would like to know how many wascally wabbits you have thrown it at over the years.

@Rushy I think only 1 rabbit in that time. Its seen a heap of use though.

Don't have a lot of things from grandad, but whenever I use the wok I remember him. Great memories.
Oh and also when I tie a bowline - he learned me that to

[Pixie Z]

Dinner last night prepared by my better half. Not sure exactly what went into it, but it was some kinda tomatoey sauce, plenty of garlic, feta, olives, zucchini etc, with veni sausages (just got em back from Park Ave butcher in Avalon) mixed in & homemade bread rolls on the side. Was bloody delicious. Just polished off the leftovers for lunch!

[Beaker]

So I am hopeless at making dumplings /wontons/buuz, how ever I'm OK at making the filling.... So enter the wife, she is a machine at rolling the home grown. So I do the first and last bit, and she does the middle bit. Match made.

So this (cut up prawns on board) plus some pork mince.... And wrappers, then some steam , yes that's a bread plate...
Going for a fusion dinner (Japanese and Chinese) , so a miso soup with chilli, plus dipping sauce of f'ing hot chilli's and soy.


Rather nice, but I put to much green onion in dumpling mix. Could be improved. 8 out of 10

[JessicaChen]

The dumplings look great. Prawns and pork is a winner combination. Also I see you utilize the almighty fish sauce. Got some Asian in you?
For me tonight I used the last of the goat I shot a couple weeks back. Decided to make a basic good old fashioned stew, haven’t made one in years. I could definitely taste the difference between the leg meat from the buck and the leg meat from the nanny. It’s like you can taste what they smell like. Bucks are an acquired taste that’s for sure.

[Beaker]

The dumplings look great. Prawns and pork is a winner combination. Also I see you utilize the almighty fish sauce. Got some Asian in you?

No Asian in me.... But I did marry one, plus spent alot of time in Asia.
Fish sauce is a bit of different taste, I'm not going to put it on my chips like watties T sauce, but for certain things it's bloody great.

Oh and there was a few extras made for the freezer. The kids were learning at the same time, so there's some different shapes in there. They can do it better than me...

[Beaker]

As a heads up, if anyone finds these, they are bloody nice g


I found them at Gilmors, Albany.

[Ronin007]

Well I'm not quite the gourmand that some of you appear to be, but damn if this didn't taste great. Wallaby stew with fresh soda bread. Still half of it in the slow cooker, so it'll become a "forever" stew. Tomorrow night I'm hoping to bag a few bunnies, so they'll be added to the mix...who knows what it'll be on a week's time

[tamamutu]

it should be good for a couple of weeks kai.

[JessicaChen]

Rabbit salad sandwiches for lunch and ‘popcorn rabbit’ in wraps for dinner. Good chicken substitute.

[Pixie Z]

Tonight on the menu- fennel crusted kingfish with olive oil crushed potatoes & a tomato/basil dressing

[JessicaChen]

@Pixie Z Thats some gourmet restaurant plating right there.

[Pixie Z]

@tamamutu from my partners first ever legal kingy too!

[dannyb]

Chamois back steaks fried in butter with salt, pepper and garlic served with hassle back potatoes, broccoli and cauliflower.
So good but sad I'll probably not have another feed of Chamois for a long time.

[Moa Hunter]

Chamois back steaks fried in butter with salt, pepper and garlic served with hassle back potatoes, broccoli and cauliflower.
So good but sad I'll probably not have another feed of Chamois for a long time.

Attachment 162447

Next time I shoot one you are welcome to the whole thing, dark meated, tough, odd tasting bastards
( The rest of the plate looks yummy but knowing there is Cham contaminating it, has frightened my taste buds )

[dannyb]

Next time I shoot one you are welcome to the whole thing, dark meated, tough, odd tasting bastards

maybe the one I shot was the exception then, it was fat as heck and was some of the sweetest tasting game meat I've ever had, and tender as a tender thing.