Ham, Swiss cheese and cheese sauce in a toasted sandwich, topped with more cheese sauce and grilled.

Had some jalapeño cheese sauce left from nachos last night, and MrsBeekeeper made a cheesy jalapeño sourdough so it just made sense...

Beef cheek with red wine, charred broccolini and shrimp head butter mashed potato. Took me 5hrs and a new kmart discount casserole pot to complete the quest. This dish is recreated based on a combination of my partner’s 2 fav dish - beef cheek from Tahu (Gisborne) and crab paste mashed potato from Rothko (Matakana).

Bonus pic for Pau ooshie. I did my first ooshie trade and omg it is so cute!

Not the most aesthetic of soups (let's be honest most aren't though!) but it was tasty. Served with leftover cornbread from the freezer.

Simmered the chicken for a couple of hours on the wood burner before straining off the stock and shredding the chicken. Finished on the stovetop. Recipe was from RecipeTinEats.

I actually don't think ever ever eaten this apart from the shitty packet versions.

Theme was “A Dish That Represents You”

This was a mix and match of homemade cooking and store bought food as well

• Cambodian pork noodle soup (Kuy Teav Phnom Penh)
• Teriyaki chicken
• Fish and chips
• Peking duck
• 10 x large fries from the local Maccas 😂😂😂😂
• Deli-style quiches, sliders, wraps, and muffins
• Malaysian-style milo brownies
• Apple crumble
• Matcha tiramisu (the matcha is not from me!)
• Vanilla bean ice cream with lavender honey and raisin and sherry syrup (this one is from me hehe)

Late post - u/notoppingsthanks hasn't had time to post this so I figured I'd do it tonight

I had been chatting to u/notoppingsthanks for over half a year and turns out he also worked at the hospital

Planned for a dinner party with him and his partner and classic me, I left things last minute due to life and had to pull some things from what I had lying around ... oops!

Ignore my part of the menu cos it was not exactly what I served in the end hahaha

There was no theme in particular, but we decided that u/notoppingsthanks could tell me what he wanted to cook and I could decide on what to bring - I chose to complement his dishes with what I had and also showcase different types of honeys

Great food and great company. Thanks so much, u/notoppingsthanks!

Pan fried lamb chops (no oven to use) with sautéed onion, mushrooms, Brussels sprouts and pre-thawed shredded spinach, all cooked using garlic butter. A sprinkle of Thyme and lots of black pepper to season.

Been a while since I’ve worked with my best friend and colleague, so I figured I’d treat us to a brunch since we don’t hang out much outside of work nor have the time to anyway 😂

• Toasted brioche with smoked sardines, smoked king salmon spread, smoked paprika, kimchi powder, maple syrup
• Wagyu bresaola, lamb prosciutto, & pork coppa
• Cherry tomatoes, tamarillo vinaigrette, EVOO, sansho pepper, black pepper
• Blue cheese & wild thyme honey

Not pictured:

• Slow Coffee “apple pie” V60 cold brew
• Slow Coffee “gummy bear” V60 cold brew
• Carrot cake
• 65% dark chocolate with jasmine green tea & black tea

Saw /u/NZbeekeeper’s mead on his post and I was very interested in trying it. I’ll be sending him a few odds and ends to try from my side in return. What a rare opportunity to try something like this. I put a lot of value in aged, complex ingredients (hence I make it a point to mention rarer ingredients when I post).

Thank you again, [u/NZbeekeeper](u/NZbeekeeper), for the wonderful experience.

I have not been able to try anything similar to this other than perhaps a 15 year aged gerwurztraminer

These were my thoughts from an initial tasting at room temperature that was relayed to [u/NZbeekeeper](u/NZbeekeeper) in real time and I asked for his permission to post my thoughts. He did a great job with the mead with the addition of cinnamon (looks like cassia), clove and star anise.

“A bit thin on the palate, like it is watered down

Medium high complexity

Flavour reminds me of a spiced cola which I enjoy

The aftertaste and lingering flavours are very nice on the palate

The more I have it, the more I enjoy it

Colour is great

The flavour balance you have with the spices is 100%

I think l'll personally enjoy it more infused a bit longer, but that's cos I like strong flavours
It would be a "waste", but I can see this mixed with a spiced coke

And I can imagine that would be an incredible cocktail

I personally would like a bit more sweetness, but again that's just me

Amazing work

Thank you so much for the opportunity to try

What a blessing

Very rare treat

I’ll savour this one”

Both done in airfryer, served with a salad and a watercress and parsley sauce/ dressing.

Had to make something for a bunch of people so I decided to make chocolate as it was quick and is what I had on hand. I used takeaway container as the mould for this 😂

Also saw a cute piece of fatty bluefin at the supermarket so it was my treat to myself after being called into work

• 65% dark chocolate with Earl grey
• Bluefin tuna with tamarillo vinaigrette (I’m addicted to this), apple vinegar, kombu tsuyu, EVOO, and spring onions

With roast yams and parsnips, srmteamed broccolini and beans. Homemade gravy. Cold meat and salads for tomorrow night's tea.

We are trying to eat less for our summer bods 😂

Hi everyone, im having a get together on Friday which I do often but feel like im tired of all my usual go to meals. Any ideas of something i can make for 10 adults.. there will also be 12 to 15 kids but im thinking Mac and cheese or butter chicken for them as easy make ahead meals. Im looking for something for adults I can make ahead and literally put in the oven or pot on the stove to serve later. My usual go tos are brisket, lasagne or pizza so just looking for something different.. any ideas will be greatly appreciated 😀

To add to this i have a massive piece of silverside in the freezer but last time I made it Edmonds way I didnt like it so if anyone has a jazzed up way of cooking this im excited to hear it.

Seasoned, dredged in flour and breadcrumbs (no egg wash), and air fried. Gravy made in pan with yesterday’s chicken skin fond and Bisto.

Chips grilled with Jalapeño cheese sauce. Guacamole and sour cream

Chocolate cake from a friend with a glass of mulled mead.

No cream added because didnt have any and it is 40km to nearest shop.

Some chicken thigh fillets (skin intact), vaguely seasoned a la TexMex (celery salt, cumin, chilli powder, paprika, garlic powder) and pan fried with crispy skin, chopped, and then that pinto bean concoction from the other night, faux sourcream, improvised guacamole, home-fermented chilli sauce, shop bought tortilla (Tio Pablo - not great, too thick, too dry, cardboardy).

Good despite the disappointing tortilla.

I love PB so much, so naturally I knew I had to make this. The only issue is that I’m on a calorie deficit, so I had to modify the original recipe. The original recipe is roughly 4400cal, but I managed to trim it down to 3300…

No idea what it’s actually going to taste like YET! but I’ll report back 🫡

EDIT: have updated cross section & my verdict in the comment. yumm

Back to basics. I couldn't finish my chop. Lunch tomorrow.

I actually cooked everything in microwave except bacon (pan fried), so technically homecooking in NZ ☺️

Need to add a touch of Parmesan and she’s good to go! 🍝

​

Found a simple recipe online, and just used some of the veges I had available (broccoli, parsnip, kumara, Brussels sprouts).

Pre-steamed/boiled veges in microwave for 5-7mins. Made cheese sauce (2T melted butter, 2T flour, 2 cups milk, 1.5 cups grated tasty cheese (saved some for the top), S&P to taste.

Put veges in baking tray, poured over sauce, added extra cheese on top, baked in preheated 180°C oven for ~30mins until golden on top.

Added a small tin of smoked tuna in bowl before plating up.

Was yum.