Sep 19: Filet Americaine; Lamb Loin Chops with Green Bean Salad


We followed our IBC tradition and had filet Americaine at van Dobben. Filet Americaine is a tartar variation that includes mayonnaise and limited spices. Best consumed on a crusty French loaf, for $5.40 per serve.


We finally made a much anticipated return visit to Eatcafe Kevoet. We had two great meals here last year and we’re not disappointed tonight.

Both Foodies had the Spring Lamb loin chops. Cooked perfectly, but much less than would be in the US, they were tender and fully flavored.

The lamb was about $26.50 each.

Worth mentioning is their Sgroppino: lemon sorbet with vodka beaten in until it’s light and fluffy, finished with a little proseco. Indulgent but good.

Sep 18: Smoked Trout; Beetroot Marshmallow, Flank Steak, ‘Tiramisu’


Circumstances had us eating at the RAI convention center, so we ended up at the Grand Cafe there. We chose the smoked trout from the limited menu, with relatively low expectations – It’s is a conference center after all.

It was genuinely good: tender, tasty and the accompanying Caesar salad didn’t have potato! Really good, not just conference center good, for approx $23.40 per serve.


A rather magical night started with a sunset luxury cruise on a private “boat” (it was big enough for a group of 20+ to not be at all crowded) that ended at restaurant Riva. An amazing meal followed.

Bothe the Foodies had the ‘marsmallow’ appetizer because it looked intriguing. Described as ‘Goats cheese – beetroot marshmallow’ and detailed as “acocado cream, hazelnut, olive oil and orange blossom ice cream” it exceeded the description with a mousse-like texture and a subtle beetroot backroad, offset by the slight tartness of the ice cream. Definitely a dish to remember, and the popular choice at our table.

The Foodies chose different entrees with Philip opting for the flank steak with jacket potato, and Greg going for the hake filets with mussels.

Both dishes were amazingly good. Full of a variety of flavour and texture that balanced each other perfectly. Impossible to fault either meal.

The biggest suprise of the night was desert. We both chose the tirimasu. Although neither of us are ‘sweets’ people, tirimasu has some balancing bitterness from the espresso. Not this one.

This version was very deconstructed, and not at all sweet, so naturally we both really enjoyed it.

Our two bonuses? Number one is that we were guests of a very generous host.

Number two: we had a clear view of the open kitchen and could see first hand how hard people work – and how precisely- to bring us this wonderful food.

The open kitchen also made it possible to thank the kitchen directly.

Sep 17: Supermaket Salads; Steakhouse


we were once again holed up at a relatively isolated conference venue, so we prepared by buying salad kits from the supermarket.  The chicken Caesar and apple & endive salads were pretty good, although boiled potato at the bottom of the Caesar was a surprise.

Salads were about $3.50 each.


The night finished with a group of friends at a steak house where we shared the two person special of sirloin with fries, salad and a bottle of wine.

It was a good deal, but what made it even better was when a very generous friend picked up the tab for the whole table.

Sep 16: Club Sandwiches; Snacks


We picked up some club sandwiches to take with us to the conference venue. The cost was about $3.00 each.


Because of the odd conference schedule, we snacked on some village bread with a mix of meats and cheeses, before Philip went out to an evening mixer, where some snacks were available.

Hard to detemine a cost, but let’s say $4.00.

Sep 15: Scrambled Eggs and Endive Salad; Variety of Finger Food


The Foodies are preparing for tomorrow’s presentations and had scrambled eggs with an apple and endive salad, all, prepared by our friend and business associate who had also purchased the ingredients. The color of the eggs is indicative of a varied, natural diet.

Lunch was free to the Foodies.


After final preparation at the presentation venue, we headed off to a party that included drinks and finger food.  We had the first bitterballen of the trip.  There was no addition cost to the Foodies.

Sep 14: Airline Breakfast; Gorgonzola Steak/Pasta Combo


Still on the aircraft we were served an omelette and single sausage!


Our first night in Amsterdam and we had dinner with friends. Foodie Greg – and most of the table – had a combination pasta while Foodie Philip had a Gorgonzola steak.  The Capri is a regular hang out for us during IBC and the food is always good.

Our meal was payed for.

Sep 12: Pulled Pork Roll; Beef and Stout Pie with Aussie Style Salad


We had left over pulled pork to use, so we finished cooking some par-baked rolls and stuffed them with pork with just a few pickled onion shards for crunch.

  • Par-baked roll is 63c
  • The pork shoulder chop cost $10.97 and we’ll get four serves, or $2.74 per serve
  • Add 5c for the civiché onion.

You can’t go past a pulled pork sandwich, and this is a great one for $3.42 each.


In freezer clean-out mode, and because we’re focused on a deadline, we settled for Trader Joe’s Steak and Stout pies, with an Australian-style salad: iceberg lettuce, tomato, pickled beetroot and cheddar.

  • Trader Joe’s Steak and Stout pies are $6.49 for two or $3.25 per serve
  • The cheddar was $4.41 but only used half or $1.10 per serve
  • The beets in vinaigrette were $1.69 and we used about 1/3 or 28c per serve
  • The lettuce was 99c and we used about half tonight, or 17c per serve.
  • Tomatoes were $2.99 and we used about half, or 50c per serve.

Dinner tonight was tasty enough for a meal prepared in a hurry, and cost $5.30 a serve.


Sep 10: Avocado and Sardine Sandwiches; Pulled Pork, Lentils and Sweet Kale Salad


You can’t make just one sardine and avocado sandwich, so we each had one.

  • An avocado is $1.99 or $1.00 per serve
  • Sardines in spring water are $1.99 per can, or $1.00 per serve
  • Two slices of bread are 39c.

Lunch today was pretty good – it’s an Alton Brown favorite – for $2.39 per serve.


A pork shoulder cut “chop” was the starting point to see if we could make pulled pork from such a small piece of meat. We can and it turned out as well as a pork shoulder for pulled pork.

We served it on a bed of steamed lentils with the remaining Sweet Kale Salad.

  • The pork shoulder chop cost $10.97 and we’ll get four serves, or $2.74 per serve
  • The salad was $2.99 but we used only half, or 75c per serve
  • Steamed lentils are $2.99 for the pouch at Trader Joe’s and we used half, or 75c per serve.

You really can’t go wrong with pulled pork! The lentils captured the flavorsome liquid from the pulled pork and the salad was a fresh, crisp accompaniment. Not bad for $4.24 per serve.