Dec 30: ‘Club’ Lunch; Family Dinner: Duck, Ham, Chicken, Watermelon Salad, Potato Salad with Fruit Salad.


We spent the morning and lunch with Foodie Greg’s parents including a visit to Wangi RSL – another Australian-style club. The Returned Serviceman’s League is very similar to the American Legion, but the club is run as a member’s co-operative with poker (slot) machines, and a liquor license as well as food outlets. Wangi RSL is a small club right on the edge of Lake Macquarie.

Foodie Greg had a squid salad, which he enjoyed, while Foodie Philip went for the gourmet beef burger, but it had been very popular, so he settled for the – quite good – gourmet chicken burger.

Our host paid for the meal.


On our final night in Australia for this trip, the Foodies hosted Philip’s family for dinner. With partners and friends, we had a table of nine. What is a very serviceable kitchen/dining area was stretched with nine. Without enough surface area to plate that many, buffet style it was.

Because we ate away the last two nights, Foodie Philip’s mother had more food than we would have eaten: another duck; some marinated chicken drummettes and some ham. She roasted the duck, cooked the marinated chicken and boiled some potatoes.

Foodie Philip segregated and cut the duck for service, sliced the ham (and extra purchased) and plated the chicken. Foodie Greg prepared the potato salad and Nigela Lawson’s Watermelon Salad, learning in the process just how expensive limes and watermelon are in Newcastle compared with Chatsworth CA).

There are never leftovers when niece Charley comes to dinner: she’ll happily take them!

It’s hard to put an exact price on tonight’s meal but the watermelon salad ingredients (in Australian dollars) were:

  • Limes – 5 @$1.50 each, or $7.50, which is horrifying for anyone living in California, but on discount $6.65
  • Olives $2.50
  • Mint was 20g (just under 1oz) for $2.00
  • Parsley was 20g for $2.00
  • Watermelon was $7.00 for 1.5 KG
  • Feta was $3.96

That adds up to Au$24.11, but there were – maybe – eight serves, making it Au$3.01 or US$2.20 per serve, which compares with $2.33 when we last prepared it in June. Roast Duck about 50c per small serve; Ham around $2.80 per serve; and the drummettes 80c per serve. Overall, approximately  $6.96 per serve, without the fruit salad, ice-cream and whipped cream contributed by our mother.

There are no food photos, so today is represented by our family photo: from left, back row: Niece Charley, Philip, Brother/Brother-in-Law David, Greg, Mother Dawn, Niece Riley and Sister-in-Law Lauren. We had a great night together with Riley’s boyfriend and a housemate of Charley’s who took the photo.

Dec 29: Fish and Chips; Bruschetta, Shrimp, Lamb, Sausages, Baked Potato, Tomato, Avocado and Mango Salad


We traveled for lunch with friends in Sydney, who took us to The Boatshed at Balmoral Beach. No food pictures but the view forms today’s headline photo!

Because it was the seaside, we at Fish and Chips. The fish was perfectly cooked inside with a perfect batter. The chips could have used another minute or two in a hot frier to crispen a little more.

Our friends paid for lunch.


Back to Newcastle for another dinner party: this time with the friend (and relatively new wife) who introduced Greg and Philip in December 1990! He and Foodie Greg’s friendship started before primary (a.k.a. grade school).

Dinner started with Bruschetta and jumbo shrimp. Followed by a leisurely soak in their lake-side pool, before heading back up for dinner.

After the swim, we were ready to eat again, so we dined on lamb, sausages, roast potato cubes and a delicious arugula, tomato, avocado and mango salad. The meats were done on a barbecue or grill outside.

Our hosts paid for dinner.

Dec 28: Pie and Sausage Roll; Dinner Party – Steak, Mushroom and Salads


The Foodies continued our search for a really good Australian meat pie and sausage roll at Snows’. Once again it was quite competent but LA-based Bronzed Aussie still ranks best.

Lunch today cost Au$9.10 per serve, or US$6.65.


It turns out that Foodie Greg’s school friends overlap with friends of Foodie Philip from years past, so dinner was organized. After socialization and a swim, we sat down for steak and mushrooms from the grill, with Nigela Lawson’s watermelon salad, and a tomato and corn salad.

Dessert was pineapple grilled with cinnamon and sugar, and is today’s featured image.

The food was great, the company even better. Our hosts covered the cost of the food.

Dec 26: “Club” Lunch; Roast Duck with Roast Vegetables


For lunch the Foodies were invited out by Foodie Greg’s family and we met at the Belmont 16′ Club. The concept of a working man’s club as it is in Australia doesn’t really translate to the US context. These are member owned, licensed premises supported by ‘poker’ (slot) machines. They would be close to a very small scale casino without accommodation.

Foodie Greg had a good Thai steak salad while Foodie Philip had a roast chicken breast with mushroom risotto. Foodie Greg’s family paid for lunch.


The Foodie’s mom had purchased two fresh ducks for post-christmas celebration and roasted one last night, along with roast potato, sweet potato, apple and carrot, served with peas.

  • The duck was Au$20 and we got four serves, for $5 a serve
  • Potatoes run at 50c per serve
  • Sweet potato cost 60c per serve
  • Peas and carrot add another 30c per serve.

Dinner tonight was an excellent example of a roast meal, particularly since the vegetables were roasted in duck fat! At US$4.68 it was very reasonable.

Dec 25: Christmas Lunch


A lazy morning and then on to Christmas lunch with our extended family, starting with grilled shrimp (prawns). The main meal followed of ham, roast pork, an avocado, mango, kumato and leafy green salad, gluten free pasta salad and roast potatoes.

Dessert was quintessentially Australian: a pavlova stacked with whipped cream, raspberries and strawberries. (Although both Foodies went for the fruit without the pavlova.)

The Foodies contributed the salad and enjoyed the rest. Impossible to calculate a per-head pricing.


After such a large lunch no-one felt like dinner, although we snacked on some biltong that Foodie Greg had bought back with him from his trip to Kalgoorlie.

Dec 24: A proper Aussie Hamburger; Birthday Celebration at Parry Street Garage


After collecting Foodie Greg from Newcastle Airport, the Foodies followed our niece’s recommendation and found ourselves at a proper, Greek-run, hamburger and take out shop. For whatever immigrators reason, there were a preponderance of Greek-run take-out shops during our youth and young adulthood.

We both wanted a real, Aussie style burger and you can see from the image above, it includes a lot of additions you won’t see on a burger in the United States: egg and beetroot in particular, but much more salad than is usual and way less cooked bacon. Cheese would have been processed, (to be authentic) so we skipped that.

The Aussie Bacon and Egg burger with bacon, egg, grilled onions and salad, with beetroot (a larger version of beets) cost Au$8.00 or US$5.85.


As it was our niece’s birthday we took the family to a restaurant chosen by  said niece: Parry Street Garage. After just one meal there, it comes with our very high recommendation. The atmosphere modern, converted garage with an open kitchen and limited menu cooked very well.

Our niece, and half the table, ordered their:

Wood Smoked Salmon- faro grain, grilled zucchini, soft feta, toasted almonds, dill, parsley, lemon & olive oil  GF

Only one at the table were able to finish the dish because it is so filling because of the faro grain probably, but all – including Foodie Greg – found the combination of flavors worked very well, in an unexpected combination.

Foodie Philip opted for the:

Wood fired pork belly, apple & fennel puree, rosemary roast potato & steamed greens

The pork was perfectly cooked with ‘crackling’ – the crisped skin of the pork belly. (Pork scratchin’s are a very pale imitation.) The crackling was that perfect blend of crunchy, without losing the flavor and texture, and without being too hard. The pork itself had the fat perfectly rendered and unctuous. 

We assumed that it had been initially souse vidé to cook and render the fat to perfect temperature, and later observed them preparing a pork belly primal for souse vidé. Great to see a restaurant prepare their own food from scratch when so many rely on big food service vendors for the basic preparation.

The unctuous pork belly with perfect crackling.
The unctuous pork belly with perfect crackling.

While the pork was definitely a 10/10 dish – it’s hard to imagine how it could be improved – the rest of the dish didn’t do the protein justice. The pork really needed something a little acidic to balance the fat: something pickled perhaps, or ceviche onion, or a tart apple sauce (green apple and verjuice compote?). The potato and greens were serviceable, but uninspired while the apple and fennel puree only occasionally had an apple hit.  As a dish, probably 7/10 but the pork… Perfect.

The average of the two dishes was a very reasonable Au$22.25 or US$16.25 all up. The final bill for the entire meal, with wine and beers, was very reasonable and much less than was expected.

Dec 23: Kebab; Egg and Bacon Quiche with Salad


Heading out for singing practice and an explore of some local bush and beach locations, Foodie Philip turned back to the kebab shop in Warner’s Bay, which was eaten by the lack.

Australia’s “burrito” was Au$8.00 or US$5.85


Philip’s sister-in-law prepared a personal favorite: egg and bacon quiche, served with a lettuce, tomato and avocado salad, which was pretty good. What made it interesting is that the crust was made of thin cut, pre-fried potato draped into position as Philip’s brother is gluten intolerant.

It’s a great variation and probably better than the traditional crust. Dinner was compliments of the family.

Dec 22: Fish and Chips; Penne Boscaiola


Foodie Philip decided to explore his home city as if it were a place visited for the first time, which naturally included the Harbor Foreshore.

Fish and Chips on the Foreshore seemed like a good idea, and the take out window of the renowned Scratchley’s restaurant provided a good example for Au $12.50 or US$9.13.


Foodie Philip’s brother took the family out to a local Italian restaurant, a great example of small neighborhood Italian. First choice Bolognese (you can judge an Italian restaurant by the Bolognese) was sold out, but the Penne Boscaiola was pretty good.

Dinner, again, was covered by the brother.

Dec 21: Works Schnitzel Wrap; Homemade Spaghetti Bolognese


The intention was to find a steak sandwich for lunch, but the place recommended was no longer there, so it was back to the schnitzel place for a works: big schnitzel, bacon, two eggs and salad. This was one seriously big wrap at 14″ long and nearly 3″ in diameter!

Almost too much food. Almost. Today’s even bigger wrap was Au$12.50 or US$9.12.


For dinner tonight Foodie Philip’s brother defrosted some home-made Bolognese sauce with spaghetti, which was pretty good.

Dinner tonight was provided by Foodie Philip’s brother.