Definitely due an upgrade! Hahaha Mum has some plates which appear on some of those memes about the type of homewares that Greek and Italian families have in the cupboard.
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Mum has those too for me. So excited!!
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It has been a while since I have ventured into this delicious thread. I have been cooking up a few different dishes lately and hope to share a few soon but this is my feed from tonight. My wife and son asked for steak tonight and I usually am working Arvo shift but had an RDO tonight so after my son’s footy training I picked up a few T-bones. Mine was 550grams and cooked it on the BBQ. I was short of time because my son does boxing training from 4:30pm till 5:15 and then footy training is from 5:30pm-6-30pm. By the time I got home it was 7:10pm so no time for all the fancy things. It was a basic flame grilled T-bone and waffle fries which was a special order from my son and you wouldn’t believe but a could of fried eggs. It really hit the spot.
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Stallion’s gonna love that the eggs are back 
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Welcome back. That looks great.
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Your presentation is always sensational. Mine is not.
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You need the energy after all of Sunday’s exercise.
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Just pretend you’re at a restaurant when plating up. The food we all cook here is great.
My 18month old jammed my phone in her mouth and since then the camera and light stopped working so you’re going to have to visualise here.
Dinner tonight is pork ribs done on the Weber Q (2hrs at 150c with hickory chips then ramped to 160 with the foil off for another 30minutes), chicken wings 2 ways marinated in green goddess in the Weber q, and the other half got a dry rub with sumac and lime peel which were cooked over coals that came from burning an old bourbon barrel. I also did some broccolini and classic beef snags over the coals. I made corn bread and a slaw. So I think we’re in for a good evening.
I hope you’re all enjoying your dinner!
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Pressure cooked lamb Morrocan lamb shanks for dinner later because I’ve only just finished work but I’m damned if I’m not having ■■■■■■■ lamb shanks.
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And then settling in with a nice merlot and dangerfieldathon all over the tv mmmmmmm 
Little point in a fine meal if it’s just going to come straight back up.
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There was a place on Gertrude street that did it was braised pork neck and I’ve never had any better version than that.
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Centonove in Kew does barbecued pork neck and it is sensational.
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Pork neck is a vastly underrated cut.
And one of the few remaining underpriced ones, too.
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Agreed. Thanks for the inspo. Might try make some over the next few weeks!
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Quiet in here, is everyone living on take out?
Any ideas on what I can do with last nights left over roast chook, from woolies.
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I make wraps with woolies chooks. Yes I’m not a chef.
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Remember the good old days when Australians said “take away” and Yanks said “take out”? 
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