That was just too early for me, after a couple of beers last night on the deck! The pack lunches had to be made in time for the groups departure from breakfast for another day of Chatham adventure.

We have the Groper (Hapuka) fresh in the fridge ready to be portioned! Tonight’s meal is yet again Seafood Chowder (classical white sauce style from the old school Mornay generation! Which ironically is actually new school to the even older school potato chowder. Personally I think a chowder is not chowder if it’s not somewhat thickened with the crumbling starch of well cooked potato. However I’m not one to mess with tradition of any business, I just roll with the flow). Then we have coconut creamed Paua served in filo cases (made here, slightly larger filo cases to the common brought Canapes product). The mains are Baked Groper on egg noodles with asian greens (uncommon combination for baked fish, but still effective), Ribeye steak (trimmed of sinu) with mushroom sauce on roasted Kumara and served with fresh veges. For dessert we have fresh fruit salad and cream and peach/passionfruit cheesecake.

Fortunately local housemaids Irene and colleen (double trouble!) came to my rescue this morning and help me get the lunches organised and the dishes done before the days work resumed for bar lunches and prep for tonight’s restaurant meals which includes 14 new guests eating off our restaurant menu, The bar menu will also be underway at 6pm…

Tip of the day! If you have a group booking of Asians don’t name your greens after them, they just dont dig it at all ayee! Oh yeah and wash your rice of starch several times prior to cooking for a great fluffy finish…