Red backsteak with blue cheese sauce, mushrooms and garlic bread. https://uploads.tapatalk-cdn.com/201...fdf3826269.jpg
Made a cheviche last night with fresh Trevally and Kahawai top loins.
Was pfg.
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Red backsteak with blue cheese sauce, mushrooms and garlic bread. https://uploads.tapatalk-cdn.com/201...fdf3826269.jpg
Made a cheviche last night with fresh Trevally and Kahawai top loins.
Was pfg.
Sent from my SM-A320Y using Tapatalk
@Dundee
Hope your Doc not a member on here - he/she be prescribing you anti stomach ulcer tabs
Mrs MB went mad with some trout gravad lax which I prepared. Grilled flat breads, sour cream, beetroot chutney, fennel salad etc. I would recommend gravad lax to you trout fishers. My recipe is 2/3 castor sugar, 1/3 fine sea salt, half a tea spoon of dill concentrate (can't always get the fresh stuff) and a teaspoon of lemon juice (not traditional, but my addition).
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This is really good. Pac n save
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Geeze you must stink Gibo with all that spicey food
6 hours at 110 degc covered lamb back wheel. https://uploads.tapatalk-cdn.com/201...fdcad94ffe.jpg
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With small chopped roast veg only par cooked and cooled into a salad with some awesome goats feta.
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https://uploads.tapatalk-cdn.com/201...6103e39388.jpg
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yep i'd eat the lamb back wheel;)
We had roast venison done in the oven,usually done in the crock pot but it was still bloody good.
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Brown trout from the Manawatu RiverAttachment 91525Attachment 91526Attachment 91527Attachment 91528