30 Oz porterhouse with red sprouts, carrots and peas.
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Epic piece of meat. My steak of choice when in Oz.
An interesting half hour on cheeses today, including mention of the newly published Oxford Companion.
errrrā¦looksā¦nice? 
Is that fishing bait?
Reminds me of the egg and sausage jesus from Reeves and Mortimerās Masterchef for some reason
Love that sketch!
The people love him, he is happy
Mexican uncle bens rice,have it every day at work.totally sick of it,but its cheap,and we are always in a rush
And did you learn your skills of culinary presentation in a boutique restaurant in Paris?
Donāt be silly,park lane
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I usually grate the cheese,but with it being near Xmas and the bloke I work with birthday today,I thought id go for thin squares.even though my hands were covered in white spirit,I can still rustle up master chef standard food.once a pro always a pro
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What did we all go trekking to River Cottage for on Saturday? Had we only known.
Indeed,would like to see Hugh break and clean a lathe, before producing a masterpiece
Iāll bet his fingernails are cleaner than yours 
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FTFY
