There was nothing but a dozen prawns, some celery, and cream in the fridge and it needed to feed two – so time to figure out how to make it so we could feast on something ridiculously delicious and filling. Doing a normal fry up just wasn’t gunna cut it as that would normally just be an entrée, considered an Asian-style soup but lacked some key ingredients, so with some soul searching and wine-induced inspiration we decided to make a chowder. Chowder is basically just a thicker creamy soup, traditionally people use starchy junk to thicken it up, but we avoid unnecessary processed...

Discussion in the forums. If anyone cares maybe I’ll put up a proper recipe, for now, here’s a drunk guy making meatballs: Oh, and for those interested, the “transcript”: 0:00 – Fade from black 0:05 – Chop half an onion 0:30 – 3 tbsp of ghee in frying pan 0:45 – Add onion to pan 1:00 – Smash and chop 4 cloves of garlic 1:30 – Add garlic to pan 1:50 – Peel and chop chorizo 2:40 – 500g of beef mince in a bowl 2:50 – Chop some chives and parsley 3:05 – Chuck chorizo, chives, and parsley into mixture 3:15 – Crack...

Pork is so difficult to do in the oven as it makes my apartment look like my flatmates are Cheech & Chong, and I’ve already had the building evacuated once before so I’m keen to find a way to enjoy pork belleh without having the local fire brigade crash my party. I’m yet to find anyone else do pork belly on a regular BBQ grill plate, every method I’ve found via the Google has been for either ovens or Weber-like contraptions, so I thought screw it, I’ll give it a shot. Standard Woolies pork belly, probably not the greatest quality but I was just hungry. It says free...

Scooted along to Mapo on Gouger for my final night of “forced” steak eating. Love the atmosphere there, the staff are friendly, and all the food is completely excellent. Seafood platter. Salmon. My striploin. Then we went out for a cabaret show and some dancing, by the time I got home I had built up a hunger again so ducked into Hungry Jacks on the way for a dirty burger. However when I got back in my kitchen I noticed I still had one solitary ribeye in the fridge from last week’s bounty, sooooo may have gone and cooked that up as well – COVERED IN...

Went to the Leicester Hotel with the IT boys… Finally! They’ve been going to The Cremorne a lot lately, they are crap for steak, but I’ve been to Leicester before and always had good food there. This time was certainly no exception. On the menu it’s listed as a 500g ribeye, but this this is at least 600g, probably closer to 700g – an utterly beautiful piece of meat, and at $34 bucks an absolute bargain for this size and quality. None of the sauces on the menu particularly jumped out at me so I asked the waitress if they could make me a herb or garlic butter – she...