Damo came up with the most brilliant idea for Father’s Day dinner. We were thinking about what kind of food my dad likes and Damo said since my dad loved eating at food courts so much we should bring the food court to him. I thought it was a stroke of genius.
So I whipped up some home-made Wonton Mee, using the finest, leanest pork from the Australian Butcher down the road. Some 250g of mince was combined with coriander, water chestnuts and some spices and wrapped in store-bought wonton skin then deep fried for the yummiest wontons. Then a 500g slab of tenderloin was marinated for over a day in home-made char siew sauce then roasted in the oven till moist and scrumptious. A few minutes in boiling water for some kai lan and wonton mee, and a dash of seasoning later, and dinner was served.
The photo below really doesn’t do the dish any justice. Oh well.
Dessert was macarons (green tea with white chocolate ganache, plain with blueberry white chocolate ganache) and the most delicious warm Italian hazelnut cake (recipe from an Irish cookbook) with vanilla ice cream.
I forgot to take a proper picture of the cake with a scoop of ice cream… this was the leftovers all packed and ready to be taken home by dad!
Hope everyone had a good father’s day!
One Comment
The macaroons look absolutely delicious! Yum!