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Spring BBQ


Here in the Hutt the weather has been excellent all weekend.

Naturally, Adam fired up the Beast, as he terms his BBQ – aka Trevor.

The food – a very excellent piece of lamb in a suitable marinade paste made of garlic, fresh ginger, lemon grass, sea salt, virgin olive oil, coriander, fresh mint . Spread over the lamb and left for about an hour. Marinade from a recipe of Neil Perry. Then cooked on the BBQ.

Accompanied by  lovely salads, including a tomato one with some beautiful fresh basil leaves, purchased at the market yesterday from a charming Cambodian lady.

Some Sauvignon blanc to start and some Pinot Noir to follow. Whilst cooking a couple of Monteith’s Pilsner.

All in all an excellent repast.

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