I am back from the land over Cook Strait, couldn't write while away as too busy immersing self in culture with a capital K and eating lots and drinking not too much. Managed to score myself a free bottle of Clearview Semillon at the winery, fabulous and would be amazing with this week's coming recipe. I would share but drank it all sorry cherubs.
Prior to that however, there was a noodlefest at Norfolk St on Thursday eve. Congratulations to all MFM noodle chefs who produced great tasting char koey teow. Keep an eye out for sale wok-like pans at the mighty Briscoes, don't worry about the non-stick coating - after a year of stir-frying it'll turn out that there's none left on the pan and you will obviously have ingested it along with your chicken chow mein. I forgot to talk about wok cleaning too; never scrub your wok, just wipe it out and it will start to develop a patina of seasoning and will end up being more or less non-stick.
I hope you've stocked up on lots of garlic and ginger, the real stuff, not pre-processed if you can help it. Keep in a cool, dark, dry place, definitely not in the fridge as it'll go mouldy. If you haven't yet braved the Chinese grocer's it is certainly worth doing so, maybe we can do a field trip... I can always get some on your behalf if you don't think you can make it down there.
It was great to see you all last week and I'll be texting about this week's menu soon; lots of ideas when away.
Happy manfooding,
Manfoodmaid
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