I couldn’t get to the office computer yesterday so I got pen on paper, the old school way lol…

Last nights meal got the thumbs up from tour organiser, Rudy the bugman, with a smile and a thumb to restaurant manageress, Karen (variable fixed cost, allocated to furniture depreciation) as the cod dish arrived at the table.

There was a small delay on the cod dish, as I had slightly underestimated the length of time it would take to cook fifteen cod knots in the heavy base steal oven tray that I had selected. I choose this tray in particular for its even heat capabilities and perfect height at the edges for covering in tin foil. The foil approach allows for a bit of steam time in the juices that flow from the cod.

The extra time gave me the chance to add some grill time to the oven baked chicken breast for a bit of extra flavour and crispy bacon exterior. The oven tray I baked the chicken in was then placed over a hot gas flame and then deglazed with white wine before ladeling in a demi glaze gravy. I returned the chicken breast to the gravy tray and left it to rest for three minutes, while the vege’s were kept warm on a low flame in two woks, with butter and seasoning.

Meanwhile Skipper Val took the opportunity to step on the soap box an explain the next days activities and the BBQ Buffet at Admiral Gardens, run by Val Snr and Lois Croone.

That means day off for me folks, and a chance to cast me fishing line out off the wharf or nearby rock fishing spot for a big Blue Moki, for smokefish sandwiches!

Before I head off for a bit of fishing however, I catch the scent of a fresh catch. Pesky (a cat) and I go for a walk up the lane (met lane) and find new deck hand Toby sorting through todays haul of Cod and Groper, caught on the Hotel Chatham charter boat. A twin-engine steel hull that plows through chop like a hot knife through butter!

After a bit of chat, he agrees to hide me under his hat (kidding lol!) at the admirals farm BBQ Buffet, so I tell him when to take a pic of tonight’s shallow fry Groper pieces and sliced Paua… a great cooking tip for a group setting!!