They do look very good!
^ yup, I'd do that. You keep the raw . . . though that's a lot of covering on the Ks. Stil . . . yes, please.
Damn it, you all are killing me here. Oysters are one of my favorite things. Looks fantastic HW!
Ohhh. I should have been more clear. I am having a huge Tomahawk steak pictured in the T bone steak thread. I am not eating the Lobsters. That's for wife and family. I will however be BBQing them.
I was hoping she could have found the imported Tiger Prawns but no such luck.
To follow on from the oysters we had, as our main courses:
Pacific Tiger Prawns a la Busara (which is of Italian origin and refers to the iron or clay pot used to cook the dish)
Charred prawns on ciabatta, garlic, salted curd, cherry tomato, lemon gremolada
King salmon sashimi, - Clevedon buffalo yogurt, wasabi, edamame, pickled cucumber.
Surprisingly the taste of the salmon wasn't overpowered by the accompaniment.
Having a penchant for lamb when I eat meat I couldn't go past this;
Canterbury Lamb Rack with Herb and kumara mash, harissa, asparagus, red wine glaze
Lamb can be just . . . lamb . . . but I have seldom had lamb - or any other meat - so tender and tasty, it was almost soft and perfectly cooked.
Those dishes look amazing!
Very nice Mr Hat!
Thank you kindly, Mr. Joseph!
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