OK, so obviously I am no chef, food stylist nor photographer, but the dinner of vol-au-vents filled with lemon-thyme infused trout mornay tasted quite scrumptious. Yes, I know, self praise is no recommendation – BUT it’s the fish, not my cooking efforts, to which I am giving the credit.
The vol-au-vents were topped with a Manchego and trout crackling crumb, with shards of the actual crackling on top. This is Robert’s dinner pictured here – vol-au-vents being served with a potato and kumara mash and fresh broccoli from our garden.
In the (almost) words of Dr. Seuss: Every day from here to there, paperwork is everywhere.