Apr 19: Ham, Avocado & Shallot; Bone In Pork Chop with Apple & Endive Salad


We repeated the ham and avocado sandwich from yesterday, but added thinly sliced shallot and toasted the sandwich. It was a big improvement on yesterdays’.

  • Two slices of bread are 32c per serve
  • The bake ham is 63c per serve and we had ⅛ serve each, or 8c per serve.
  • The avocados are $2.99 for five, or 30c per serve
  • Add 25c for mustard aioli and shallot.

Today’s sandwich was a big improvement on yesterday’s. The shallot provided a little crunch for textual variation and created an almost Asian flavor overtone that was quite interesting for 95c per serve.


A favorite, and huge meat blowout, are the bone in pork chops from Prather Ranch. Like all Prather Ranch meat these are dry aged and very tender when sous vide to the perfect temperature and then fried off in butter!

The Apple and Endive salad was a perfect accompaniment providing crisp tartness and a little bitterness.

  • The pork chops were $11.08 per serve
  • The Opal apple was $1.29 or 65c per serve
  • The three pack of Belgian Endive was $2.69 but we only used two, or 45c per serve
  • Add 50c for dressing ingredients.

While expensive at $12.68, this was an excellent meal that would have been 4-5 times more expensive at a restaurant.


Jan 26: Lentil & Lamb with Hummus; Turkey Pastrami with Sauerkraut & Cheddar; Chili Meatloaf with “Fixin’s”


Today’s toasted sandwiches repeated the Lentil & Lamb with Hummus and Turkey Pastrami, except today we added a little cocktail sauce to the Turkey Pastrami to make it a little more like a Reuben (or more correctly, since it’s made with Turkey Pastrami, a Rachel).

  • Two slices of bread are 32c per serve
  • 12 slices of yoghurt cheese are $4.79 and we shared one or 20c per serve
  • The turkey pastrami was $11.27 for 15 oz and we used three, or $1.13 per serve
  • The Bubbies (natural) Sauerkraut is expensive at $6.99 or 22c per serve, but it is a very superior sauerkraut without the bad odor of most sauerkraut
  • The lamb and lentil mix is $3.00 per serve and we used under 1/4 or 38c per serve
  • Add 20c for hummus
  • Add 20c for cocktail sauce.

Lunch today was good, with the cocktail sauce being a worthwhile addition. All in lunch cost $2.65 per serve.


Time to slice and fry the remaining chili meatloaf. We decided to treat is as if it were chili and serve with avocado, sour cream (labné), cheddar and spring onions. It worked really well and the meatloaf fried off with a really good crust.

  • The meatloaf was $5.28 per serve
  • The avocado  was 4 for $3.49 or 44c per serve
  • Add 20c for labné
  • Add 30c for cheddar
  • Add 10c for spring onion.

Dinner tonight was really tasty. The crust on the meatloaf added a lot of texture and flavor, with the sides adding balance to the dish. Good eating for $6.32 per serve.

Jan 13: Liverwurst, Schallot & Mustard, Roast Beef, Tabouli & Mustard Aioli; Smoked Trout Potato Salad


Today we returned to toasted sandwiches. A new favorite snack of Foodie Philip’s is a Liverwurst, Shallot and Mustard sandwich. The flavor combinations build on each other to transform the sandwich into something unlike any of the ingredients. We also toasted a roast beef and tabouli with mustard aioli, although we held the tabouli back until after the sandwich was toasted.

  • Two slices of bread are 32c per serve
  • Liverwurst works out at 40c per serve
  • Shallot and mustard/aioli add 25c per serve
  • The sliced roast beef works out at 47c per serve.

Each sandwich was particularly tasty and very different from each other. Not a bad lunch for $1.54 per serve.


We’ve been enjoying exploring what we can create with smoked trout. Tonight we flaked up some whole smoked trout fillets (from Trader Joe’s) on top of the purple potatoes stacked on a bed of watercress.

The whole fillets are less salty than the canned smoked trout and we enjoyed them more.

  • The rainbow trout fillets are $7.49 or $3.75 per serve
  • Potato adds 25c per serve
  • Add 30c for watercress.
  • Add 30c for dressing ingredients.

The lemony dressing, potato, watercress and trout all blended together into a really great meal for $4.60 per serve.

Nov 12: Trader Joe’s Pies; Pulled Pork with Black Beans and Rice


A gray start to the say had us thinking meat pies! Foodie Philip had the Steak and Stout, while Greg had the Balti Chicken. Each pie is $3.25.


Foodies Greg stayed home to slow cook pulled pork with black beans and rice. This is a new recipe that created its own BBQ sauce, which fortunately was not too sweet, probably because we dropped the brown sugar from the recipe.

  • The 2.4 lb of Boston Butt was $21.40 from our Prather Ranch meat box, or $3.57 per serve.
  • Broth adds $1.00 or 20c per serve
  • Add $1.00 per serve for the other ingredients
  • Rice adds 33c per serve
  • Add 50c per serve for the beans and other ingredients.

Tonight’s pulled pork with its own BBQ sauce was very good. The BBQ sauce is not too sweet (our taste) but full of flavor. The pork was tender and ‘pulled’ easily. The pork is $4.77 per serve and the beans 83c per serve, for a total of $5.60 per serve.

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.

Feb 28: Bacon and Tomato Sandwich; Roast Chicken with Edamame and Ginger Pilaf


Because we could, we repeated the bacon and tomato from a BLT on a very nice sprouted multigrain bread from Trader Joe’s with some supermarket tabouli.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • The bacon was $6.99 for 12 slices, and we used 1.5 per serve, or 88c
  • We used one kumato per serve or 58c
  • We served 1/4 of the tabouli salad or 67c per serve
  • Eggless mayo add another 15c per serve.

Lunch today cost $2.67 and was pretty good.


The remaining roast chicken (thighs and drumsticks) needed to be used and what better to accompany it than an Edamame and Ginger Pilaf?

Greg created a dressing from tahini and labne with a little water and oil to thin it out and a sprinkle of salt. It was definitely unusual, but really tasty with the chicken and pilaf.

  • The chicken is $2.50 per serve
  • An onion adds 15c per serve
  • Rice adds 62c per serve
  • Ginger and spices add another 15c per serve
  • Labne adds 25c per serve
  • The organic tahini came from Trader Joes and is $3.49 for a 10oz jar, or 52c per serve.

Dinner tonight cost $4.19 and was pretty good.

Feb 19: Chicken Wrap; Pot Roast with Winter Vegetables


Back to our routine chicken wrap.

  • The flatbread is 50c per serve
  • The roast chicken is $9.99 for the bird, but we used half of one breast, or 63c per serve
  • We served 1/4 of the tabouli salad or 67c per serve.
  • Hummus is $3.99 per container and we used about 1/6 or 33c per serve

Lunch today cost $2.13 per serve.


With a friend coming over for dinner, and unpleasantly cold weather, another pot roast seemed good, but for variety we cooked Bruce Aidells’ Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables with cross rib roast.

We found it made five very generous serves, with some vegetables and broth left over. It’s now our favorite pot roast recipe.

  • The Beef Cross Rib Roast cost $21.37 or $4.25 per serve
  • The herbs for the rub add 20c (approximately) per serve
  • The thick sliced, uncured bacon cost $7.99 and we used 1/3 in the recipe, or 45c per serve
  • Onion $2.49 for a bag of 8, and we used two, or 13c per serve
  • Carrots were $1.02 or 21c per serve
  • The rutabagas was $1.06 or 18c per serve
  • Parsnips were $2.75 or 46c per serve
  • Two cups of red wine (2/3 of a bottle) or 30c per serve
  • A four cup carton of stock is $2.39 and we only needed 1/2 cup or 6c per serve
  • Garlic and other seasonings add 20c per serve.

Dinner tonight was our favorite pot roast recipe so far, and delicious served with friends. Our meal tonight cost $6.44 per serve.

Dec 6: Brunch out; Roast Chicken and Salad


Although the Foodies mostly associate with Foodie Philip’s family, this morning we had brunch with Foodie Greg’s niece. She collected us and we went to a nearby suburb for a rather good breakfast meal, although almost at lunch time.

Foodie Greg had Australian style baked beans, eggs and sourdough toast. Australian style baked beans are more tomato based, and much less sweet than US baked beans. Foodie Philip had “the big breakfast” of eggs, bacon, hash brown, sourdough toast, sausage, spinach, mushrooms and vine tomatoes. All very good. Foodie Philip’s meal is today’s featured image.

Today’s lunch averages at Au$20.50 or US$14.95 per serve.


Foodie Philip’s mother once again prepared dinner: the remainder of the roast chicken and salad, with ham as an additional protein.

Once again there was no cost to the Foodies.

Sep 6: Sushi; Lamb Shanks with Mushroom Barley Risotto


We actually purchased the sushi last night.

The Spicy Rainbow roll and Firecracker roll cost $11.24 per serve.


A do-over of the mushroom barley risotto, with some generously proportioned Lamb Shanks.

  • The risotto is $2.60 per serve
  • 2.16 lb of lamb shanks cost $17.26 or $8.63 per serve.

Dinner tonight cost $11.23 per serve and was more food than we could eat.