Why hello 2017, and yes, I certainly do! It’s mainly one pot wonders since my time demands more compression than ever before.

So since I have a bit of time to travel for ingredients, here’s some Christmas and New Year fare.

Tasmanian oysters, cooked Exmouth tiger prawns, salmon sashimi, Yarra Valley hand milked salon caviar. That caviar was expensive but so worth it! Not as expensive as blue scampi caviar though…

Jamon, eggs and caviar on a toasted baguette. I had to use up all that caviar somehow, right? Eggs and caviar works, eggs and jamon works, so yeah, the whole thing works!

Honey mustard roast duck with Reine’s house salad v.D20.16: purple cauliflower, purple broccolini, radish, corn, rocket, carrots. Because there were no rainbow carrots or fennel anywhere.

And some glorious caprese salad (with burrata, I love spoiling myself).

YAY FOOD