I’m not making a claim to understand the advantages or disadvantages of fusion cuisine and more because I can than being creative tonight’s dinner is a fusion meal. I crumbed some veal in fresh bread with mixed herbs and GOA beef curry powder and served it with a stir fry of onions, ginger, lup chong, asparagus, broccolini, coriander, spring onions and carrot. This was served with some noodles.

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Crumbed veal and stir fry

Of course the day started brilliantly with morning tea with Bron. She brought me a pistachio macaron from the Lindt café in Darling Harbour.

Coffee and a pistachio macaron