Saturday 26th June 2010


That's right, we all gathered around to watch Benoit work magic in the kitchen.

On tonight's menu:


Ivy bought a big juicy roasted duck from a chinese restaurant in Northbridge.

Yes, we were all a bit miffed that Benoit wasn't actually cooking the duck himself. That would have been spectacular to watch.

While watching Benoit carve up the duck,
we pigged out on the roasted pork that Ivy also bought.

Long also showed us his knife skills.

I got to nibble on the duck's neck.
Lots of crispy skin and juicy bits of meat to gnaw through.
Look at all the meat!

Benoit's dad made us some cheesy toast.

We eagerly (and hungrily) sat down to eat!

Juicy duck drumsticks and legs.

Taking a crepe that Benoit made, we spread on hoi sin sauce, then add a strip of cucumber, spring onion and a piece of the crispy duck skin. The duck skin was baked in the oven for a short time to crisp it up.

Benoit sauteed the various chopped vegetables with the duck meat that he had cubed. Bamboo shoots, water chestnuts, shitake mushrooms and spring onions.

With the duck meat, we ate it with the
fresh lettuce leaves as san choi bao.

For dessert, I rummaged around at home and came up with these three ingredients:

  • Lindt Dark Chocolate
  • 1 sheet of Pampas Puff Pastry
  • 2 Bananas

    I cut the puff pastry into squares and baked them in the oven until they were golden brown. I sliced up the bananas and arranage three slices on each piece of puff pastry. Ivy melted the dark chocolate over a pot of simmering water and I drizzled this over the bananas.

    Banana & Chocolate Squares
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