I used the same principles as I did with the lamb. I’d roasted a couple of Maryland pieces on Wednesday night and after a 5 minute rest I vacuum packed the leftover Chicken Maryland. I put it into the refrigerator immediately after vacuum packing it. In the same bag I also included some of the quinoa, kale, peas, corn and capsicum.
A photo posted by Yummy Lummy | Gary Lum (@yummylummyblog) on
Out of the refrigerator I put it into a saucepan and filled the saucepan with cold water. I put the saucepan on the stove and turned up the heat. I tried to keep the water temperature at about 90 °C for 30 minutes.
So it turned out okay. The flesh was tender and moist. The skin as expected wasn’t crisp like it would be out of the oven but that wasn’t a big deal. The vegetables weren’t that great reheated. I think next time I’ll have it with a salad or freshly prepared vegetables.
Leftover vacuum packed Chicken Maryland with quinoa, kale, peas, corn, capsicum and avocado
After this I needed dessert.
Golden gaytime mint ice cream
What did you have for dinner? Would you vacuum pack leftover chicken Maryland?
Birthday ice cream cake made by Miss17. Three layers of Queensland nut with extra Queensland nuts, choc chip mint with TimTams and Coconut with 100s and 1000s.
This weekend has been one of the best. I got to celebrate my 50th birthday with my parents and daughters. After the Friday, it carried on in a similar vein to most weekends in Brisbane. That is, driving daughters to and from gymnastics training, to and from gymnastics events, having breakfast out as well as dinner.
So on Saturday morning I took Miss19, Miss17 and Miss14 to Groove Train for breakfast. Miss19 tried the corn fritters for the first time. She thought the fritters were okay but not a super breakfast. I had a taste and agreed the fritters were a little dense but did have a really nice corn flavour. Miss17 had a breakfast burger which of late has become her ‘thing’. Miss14 surprised us all and selected the granola. I went for the eggs Florentine and asked for a side of smoked salmon.
Eggs Florentine and smoked salmon from Groove Train Chermside
I was pretty happy with the eggs and salmon. I got so much salmon I was able to share some with Miss17 who really likes smoked salmon.
After dropping Miss17 and Miss14 at training I spent some time with Miss19 who was busy with an assignment and wrote my birthday blog post. We avoided lunch in preparation for afternoon tea and dinner while Mum and Dad enjoyed some really great smelling tomato soup.
At 3 pm we picked up the gymnasts and drove to Cold Rock to see if my birthday ice cream cake that Miss17 made had survived the power outage from the previous day’s deluge.
GOOD NEWS, the cake survived. It looked fabulous. Three glorious layers and extra scoops on top. The ground layer was Queensland nut ice cream with extra Queensland nuts added. The middle layer was mint chocolate chip with TimTams. The top layer was coconut ice cream with 100s and 1000s added. The cake was superb and the perfect afternoon tea.
Birthday ice cream cake made by Miss17. Three layers of Queensland nut with extra Queensland nuts, choc chip mint with TimTams and Coconut with 100s and 1000s.
After afternoon tea we went to the Kedron-Wavell Services Club for dinner in Cafe HQ. Miss19 had to go to work so it was Mum, Dad, Miss17, Miss14 and me.
Mum and Dad had the tempura battered snapper, Miss14 had beef nachos, Miss17 had crumbed flathead and I had surf and turf.
Mum’s tempura battered snapper and chips from HQ Cafe Kedron-Wavell Services ClubMum’s tempura battered snapper and chips from HQ Cafe Kedron-Wavell Services ClubMiss17’s crumbed flathead and chips from HQ Cafe Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services Club
On Sunday morning, Miss14 and my parents went to a gymnastics event while I took Miss19 and MIs14 to breakfast at 63 Cafe Wilston. They had waffles and I had what was called the Stockman’s treat. The Stockman’s treat consists of lamb’s liver, bacon and gravy. I asked for a couple of fried eggs too.
Liver, bacon, fried egg and gravy from 63 Cafe Wilston
I’d have to say this was a pretty good breakfast. I’d happily have it again.
On the flight home back to Canberra (QF1549) I enjoyed some delicious cheese and a piece of coconut cake.
After getting home I went and bought some food for dinner and switched on the TV to watch New Zealand defeat Australia in the Rugby League test match. I wonder what the result might have been in the wet conditions of Friday night with Dad and me there to cheer on the Kangaroos.
For dinner I made some salmon with noodles. A nice light meal after a huge weekend of eating.
It’s a Friday night and Bron and I are on Lonsdale Street in Braddon. Lonsdale Street is Canberra’s hot strip of modern and hip restaurants and eateries. If you’re looking for a good dining experience and you know nothing else about Canberra, Lonsdale Street is the place to go.
It’s a busy week in Canberra with parliament sitting and the universities conducting orientation activities. We had a booking at the Elk and Pea at 6.30 pm. On our arrival the outside tables are all occupied while there is plenty of space inside. Mind you 6.30 is a bit early for most people. Inside is a bit warm and stuffy but the best part about being inside is the art that is screwed to the ceiling beams.
Bron and I have been to the Elk and Pea before for breakfast but as far as we can remember not for dinner.
The menu is about sharing with some elements being a single serving. Bron suggests that I choose so I ask for quinoa fritters and pork ribs. Both are for sharing between two people.
The quinoa fritters are delicious. The outside of each fritter is crispy and the sauce had a lovely tang.
Quinoa fritters. Crispy corn, quinoa, zucchini, and sun dried tomatoes with mint mojo
The fritters came out pretty quickly and we were told it would take about 30 minutes for the ribs to be ready.
When the ribs arrived we were ready for them. We had a nice little mountain of ribs to share.
Costillas adobadas. Pork baby back ribs, with cauliflower puree, charred corn, tortillas and braised greens
The ribs came with a board of charred corn and tortillas.
It took a while to get through all the ribs and even though large red chilies are not super hot these ones still had enough of a kick to them.
Pork baby back rib bonesLike me Bron enjoyed the ribs | Photograph courtesy of Bron.
The meat was succulent and just came away from the bones. Bron and I both enjoyed them and we’d recommend them to anyone who likes slowly cooked tasty meat.
So after Elk and Pea we ventured up the road to Mr Frugii’s ice cream laboratory.
This place has only recently opened and it’s been all over social media in Canberra, some of my favourite Canberra food bloggers seem to go there repeatedly.
On entry there are two main areas, the cakes and the ice cream. On Friday night they had three choux pastry cakes. Bron chose a rose water pastry with a red love heart on it and I chose a chocolate custard pastry with injectable raspberry sauce.
Rose water choux pastry with a red love heart | Photograph courtesy of Bron.Chocolate custard and raspberry sauce in choux pastryChocolate custard and raspberry sauce in choux pastry and salted caramel ice cream
The choux pastry was delicious. The pastry itself was perfect in its consistency and the custard was buttery smooth. The raspberry sauce really complemented the chocolate nicely. The salted caramel ice cream was OMG good. Bron and I both had it and we both enjoyed how strong the caramel flavour was. That said I reckon Bron’s salted caramel is the best I’ve ever tasted.
The set up in Mr Frugii’s makes for rapid turnover of customers. It seems to be an efficient process with customers coming to ask about the cakes and ice cream every few minutes. I hope the staff behind the counters get some free cake and ice cream at the end of their shifts.
We’d both highly recommend Elk and Pea for dinner and then Mr Frugii for dessert. If you live here in Canberra or if you’re just visiting both places are must do.
If you’ve been to Elk and Pea and/or Mr Frugii let me know what you think in the comments below.
On Wednesday night Bron and I dined at Olive at Mawson. We’d been thinking about eating here for many months. Bron had mentioned the owners used to own the Trattoria at the Hellenic Club in Woden. Bron and her work mates like eating at the Trattoria and wondered what their restaurant in Mawson would be like.
The restaurant is located in the Southlands Shopping Centre in Mawson. It’s a bit hidden away so if you see Coffee Guru and then Thai@Mawson just veer right and you’ll soon come across Olive at Mawson.
After entering we’re shown to our table which is nicely appointed with a linen table cloth and linen napkins. The restaurant itself is nicely decked out and has a nice atmosphere. The lighting is slightly dimmed but bright enough to see what you’re eating. For me, I was happy because the light was sufficient for decent food photography with a point and shoot camera.
After a short interval we’re provided with water and menus. There are specials as well. I had looked at the on-line menu in the afternoon and had thought about oysters but then on the specials menu I saw crispy soft shelled crab.
For an entrée Bron asked for crispy fried olives and I asked for the crispy soft shelled crab. Bron said she thought since we’re eating at Olive at Mawson one of us should have olives.
For a main course Bron asked for the lamb cutlets from the specials menu and I asked for the slowly cooked shoulder of lamb.
While we chatted about this and that we noticed the friendliness of the wait staff and the owners who were also on the floor. It’s nice to hear a good loud laugh.
Fried olives at Olive at Mawson
Extra large green olives, filled with roasted capsicum, feta and side of aioli
The olives were delicious. The outer coating was crisp and inside the olive was warm and full of flavour.
Soft shelled crab at Olive at Mawson
The crab was crispy and the salad that complemented the crab was refreshing and included sun dried tomatoes and artichokes. I loved this entrée. I’d happily eat it again.
Lamb cutlets at Olive at Mawson
Junee Lamb Cutlets with semi dried tomato, haloumi cheese, oregano and wrappy in crispy filo pastry.
Bron enjoyed these and she was generous enough to share one with me. It was gorgeous, it made me think Lamb Wellington.
Lamb shoulder at Olive at Mawson
Slow cooked lamb shoulder served with steamed greens, lemon oregano potatoes, and a side of garlic yogurt sauce
This was a truly remarkable dish. The meat was amazing and so full of flavour. I’d eat this time and time again.
I hope you notice the ample pepper on each dish. The owner came and ground pepper on each dish. It was very aromatic.
Crème brûlée at Olive at Mawson
I could hear the top ‘crack’ when Bron broke through with her spoon.
Ice creams at Olive at Mawson
These four different ice creams were delicious.
I’m happy to rate this a five out of five. Outstanding. I’ll be back multiple times.
If you live in Canberra you need to check out Olive at Mawson.
If you have any comments or questions please send me a comment in the space below.
Tonight I walked from my hotel into town and through to the Hanuman Restaurant. I wasn’t sure where I wanted to eat initially and I thought it would reveal how predictable and obsessive I am, but you know what? Who cares. I like the food. I like the restaurant. It was my choice.
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