Porridge

Porridge
Originally uploaded by Jason Hutchens.

Now, this is comfort food. I made a big batch of chicken stock for our favourite chicken macaroni soup. It was extra flavourful, as my mum (who was visiting at the time) had done a chicken roast, and added half a cup of distilled chicken goodness, sans fat, to the stock. A week later Dzung used the leftover stock, which we had frozen, to make a batch of porridge, complete with chicken, mushrooms and that bready stuff from Chinatown :)

Sage Butter

Sage Butter
Originally uploaded by Jason Hutchens.

Met up with Mum and Dad, who are visiting from Perth, and D. and E. for lunch, at "Pasta Vera" in Harris Street. If there are any foodbloggers out there reading this, and you haven't been or heard of "Pasta Vera", well, I can't recommend it highly enough. Try it.

Dad and E. both had the Putrenesca, while Mum had squid ravioli in a rich tomato sauce, which she described as "the best sauce I've ever tasted", which is a pretty big wrap. I had creamy cauliflower soup with white truffle oil, followed by four cheese ravioli in a burnt sage butter sauce. The burnt sage butter sauce is the signature of "Pasta Vera", and if you're going there for the first time, make sure to order a dish that contains it. Sensational!