+FOOD DIARY: November 9th.
Friday night is Party Night here in Leeming and Diane, the bartender, made us a superb Manhattan to begin our very quiet festivities.
Tonight, because of the splendid weather in Western Australia, we had to have a BBQ. Diane and I prepared what has become our signature BBQ meal: Feta covered with chopped herbs, oregano for her and chives for me, with a generous dressing of olive oil and wrapped in foil and heated on the barbie until the feta melts and gets soft enough to spread.
Then the second course: asparagus wrapped in prosciutto followed by a main of BBQed lamb steaks served simply with only a dressing of olive oil , garlic and chopped oregano
All of this wonderful food was accompanied by a Gilbert’s Mount Barker Cabernet/Shiraz 2000. We opened it and let the air get to it for at least two hours and then in flowered into its true magnificence. I was impressed by its beauty!