Having made our own demi glace a few days earlier, we were keen to try out a good Kiwi mince pie. Rather than a pastry top, we decided to made a buttery potato-top: that mainstay of a good Kiwi school lunch.
The gravy was absolutely luscious, with a thick, unctuous texture made velvety by the home-made demi glace. We ground some lean topside roughly for the mince filling, and topped it with sharp cheddar and mashed potato.
Absolutely divine.
Golden crust. I'm drooling as I type this...
We've also been experimenting with smoking duck on an outdoor bbq. The result is a rich, aromatic duck breast. Absolutely delicious.
Cured for a day in kosher salt, then washed, dried, and hot (warm) smoked for two hours over apple chips, these two pieces of duck came out almost slightly roasted. A quick sear to render the fat, and we achieved pink, moist, and extremely flavourful duck. No exaggeration, this was the best duck we'd tasted.
These photos weren't actually of our best attempt - which we had scoffed up before managing a single snap.
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