Archive for the ‘bbq’ Category

Christmas 2016

December 28, 2016

Christmas has been and gone for another year. 

We celebrated it with some of the family on Christmas Eve with my brother Steve and wife Leslie setting up camp behind the van and we also put up our tent for our son Antony who joined us for a few days.  Steve and Les’ three daughters, husbands and children all came out for the day as well as one of my sister Hilary’s daughters, Amy.

The planning started well before hand, with the menu sorted and organised with input from everyone, all should go easily and smoothly on the day.  To add to our planned menu, Ranger Bruce arrived the night before bearing a gift of a side of freshly caught Kingfish Kingfish prior to being cleaned up. 

The kingfish was boned and cut into portions with half of it smoked on Christmas Eve to add to our lunch of glazed Ham, Moroccan spiced Lamb Leg, garlic & rosemary roasted potatoes, lemon zuchinni & asparagus with goats cheese, baby leaf salad with baby tomatoes, snow peas, radishes, seeds and white balsamic dressing.  But to start off the proceedings a large sharing platter was laid down the length of the tables artfully arranged on large banana leaves; cheeses, pates, dips, truffle cured lomo, hot smoked salmon, capers, relishes, crackers and breads completed the feast.   

Once everyone arrived we got into the present opening.  Every year we do a secret Santa present for each of the adults with everyone buying a gift to a pre agreed value, before pulling numbers out of a hat and taking turns choosing a present BUT once you open your gift, you can choose to either keep it or exchange it with someone else’s already opened present.  It adds much hilarity to the proceedings.

Shaun getting assistance opening his present

Steve and Sarah watch Amy open her gift.


Steve trying to swap his gift

Discussing options
 The youngest family members Georgia and Emily having a chat

Once the adults have their turn, then it’s time for the families to exchange gifts

Asher and Ben opening their gifts from Erin

Christmas time for our family also heralds lots of birthdays, with Christmas Eve being Finn’s 6th birthday.  

Finn and his cake with his mum Sarah looking on
Blowing out the candle

And to show that Antony does get to hold a baby occasionally

Antony and Georgia
Later in the afternoon we had dessert which comprised of a sharing platter of; passionfruit meringues, fresh strawberries, chocolate brownies, white chocolate blondies, berry coulis, apricot tartlets, and coconut yoghurt.  It was all beautifully laid out to resemble a Xmas wreath complete with mint leaf garnishes, as usual I forgot to take any pictures and of course there was birthday cake as well. 

Everyone had to leave by late afternoon so the evening was spent very quietly with a ham sandwich for dinner.  Christmas Day we feasted again with a boned turkey which was stuffed with a cranberry stuffing and brined.  We cooked it on the BBQ and I have to say it was damn delicious complete with gravy, cranberry sauce and roasted veg.  And some people think that we don’t eat well living in a motorhome!

Wishing you all safe and happy holiday season and best wishes for 2017.

I shall leave you with this view of the Pohutakawa as viewed through the bedroom window in the van which will be a stark contrast to the white Christmas we shall experience next year in the northern hemisphere.

A Gorm weekend

November 10, 2016

Many, many years ago, when we all lived in the big city of Auckland,  a group offriends  all of whom had a keen interest in good food, excellent wine and having a good time, formed a group which we called The Gourmet Society. Every month each of the four couples put money into a dedicated bank account for which there was a cheque book for the ‘Gourmet Society’.  For those of you young things who have no idea what a cheque book is, talk to your parents or grandparents and ask them!  Suffice to say that paying our bill at the end of a night out with that cheque book raised a few eyebrows.   After a while the name was shortened until we became known as the Gorms, a much more appropriate title.  The group consists of Roy & I, Jacky & Chris, Anne & Greg and Colin & Edwina, most of whom we see on  a reasonably regular basis. 

Over the years we; went out for dinners, had weekends away, did everything from camping to 5 star, involved our children in some of our weekends of fun, had themed parties – who could forget the garlic themed night?, did all sorts of crazy things like rock climbing, abseiling, and other nerve wracking events,  but we always had lots of laughs.   

Recently, some members of the Gorms were celebrating significant birthdays so we thought it was time for a get together.  It was to be held at Jacky & Chris place at Whakapirau on the Kaipara harbour, regular readers will know that we have  housesat for them over the past  few winters and spent a bit of time there.  Somewhere along the line, probably over a red wine or two, it was decided that we would have a Hangi (NZ underground oven cooked meal) with local man Grant offering to set it all in place and be in charge of proceedings.

First the hole had to be dug and the fire started.

Grant digging the hole, the fire started in the pit, then as the fire  gets hot more wood is added before adding the rocks to heat up.  All this takes time and patience, and is of course thirsty and hungry work.

Colin and the left, Roy on the right and Chris in the foreground, digging in to some ceviche and some smoked fish
Meanwhile, we girls lined the hangi basket with cabbage leaves, peeled lots of potatoes, kumara, pumpkin and carrots which once seasoned are tied into muslin bags and placed in the basket.  Chickens and a large piece of pork are then placed over the vegetables which are then all covered with more cabbage leaves before finally topped with well soaked towels and sheets before being lowered onto the hot rocks.  Then it all gets covered with topsoil to steambake for the next few hours. 

Top photo Chris, Colin and Greg look on as Roy helps remove the ash and unburned charcoal just before the food goes in.lower photo is Grant checking all is well – or is he doing pressups?  

There is of course a lot of skill involved with getting the fire right, using the right stones, using the best wood to provide the heat and getting everything to the correct temperature  but we were assured all was in hand and under control.

There was as well all the fish we had caught; some to be eaten as fish fillets, the big fish was being smoked and the rest was made into ceviche.

The smoked snapper.

A whole scotch fillet was prepared with a tasty rub and cooked on the barbecue, nicely rare of course and there were plenty of salads too.  From here on in, I neglected to take any more pictures, so there is none of the hangi being lifted or any of the food ladened tables laid out for all to help themselves, nor any of the subsequent party as neighbours and others from the local community had been invited to come and share in the feasting.  The hangi food was fantastic, and later in the evening the desserts came out for all to share.  It was lovely to meet lots of new people and enjoy a great night together over fabulous food and wine.

All in all a great weekend and fantastic  to catch up with the Gorms.  Till next time. 

It’s that time of year

December 16, 2015

You know the signs when summer is really here; the hot sunny days,  the grass browns off, the pohutakawas are flowering….and………

   the BBQ comes out of storage, gets cleaned and reassembled!

We spent a couple of days at Antony’s earlier this week as Roy had an early morning dentist appointment in Manurewa so instead of getting up at a silly hour and fighting the Auckland early morning traffic from over the other side of the bridge, we took ourselves off to stay with Ants for a night.  The BBQ had not been reassembled since Antony had moved earlier in the year, it was time to give it a good clean and put it together.  

  Father/son bonding!!!

 It didn’t take them too long before it was all back together and fired up for its first use of the summer.  Oh, and the dead grass on the brick work is my effort with the weed killer from a couple of weeks ago – it worked!