Last night we had Gerrod, Kristy, Ben and Michelle over to dinner. Though no reason is really needed for any sort of dinner party, there were plenty around to use (Gerrod and Kristy just back from their honeymoon, they are heading to work in the US at end of next week, and it’s always great catching up with Ben and Michelle).
Planning for dinners is normally pretty easy, but I probably made it harder than it should have been by being indecisive about what to actually cook. Settling on a variety of smaller dishes gave me the opportunity to try a few new things and give everyone a better range of flavours to tempt the palette. Here is what was on the menu last night:
- Sang Choy Bao (Pork lettuce wraps);
- Pumpkin and Pea Curry Puffs;
- An assortment of Sushi;
- Herb and Garlic Cheesy Potatoes; and
- An assortment of mini-pizzas (Bacon and Pineapple, Herb Garlic Oregano, and Prawn and Mango Chutney)
Before hitting dessert, we took a break from all the food to flick through Gerrod and Kristy’s photo album and hear all the wonderful (and comical) stories from their honeymoon. I’m really glad they had a great time and the amazing photos (nice camera!) that filled the album were a definite testament to it. Dessert was finally served, composed of individual orange-infused crème caramel puddings served with segments of orange, blueberries and tiny balls of melon and ice-cream.
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You can’t go wrong with Pat’s cooking. He’s the master chef.
As I was saying to Kristy afterwards, now that we’ve had an infamous dinner at Pat’s, we can successfully say that all of our Australian goals have been completed!
I’m so glad that you guys managed to squeeze in dinner this weekend. I was sure that you wouldn’t have had much free time in your schedule, so I’m glad I could entertain you guys before you left the country ^_^
Nice food?
Being the person who cooked it, I would be inclined to say yes, but I do believe the guests enjoyed it.