Think I’ll go and eat (meal) worms

In May of this year, the sale of insects as food for human consumption was approved in Switzerland, with one Swiss supermarket chain (Coop in case you’re interested) announcing that they would be selling insect burgers. Jan got very excited when I sent him an article about the burgers and announced that we would have to try them. I was maybe slightly less enthusiastic, but I’ve always said I’ll try anything once, so…  The launch of the burgers actually ended up being delayed due to a lack of approved insects, but eventually, in August, I saw an announcement that they were going on sale. Only at select branches, as it turned out, and not at our local one. A colleague of Jan’s told him that the big supermarket behind the train station was selling them, but every time Jan went they didn’t have any. Finally, a couple of weeks ago, he came home with this:

insect burgers

I opened up the packaging to reveal a burger-like entity:

insect burger

We fried them in the pan according to the instructions:

Then served with some Bratkartoffeln (fried potatoes) and cherry tomatoes.

To be honest, they didn’t taste any different to a veggie burger. Jan bought a “spicy” variety (he isn’t sure whether a “normal” version exists though since he just grabbed a pack) and they reminded me a bit of a spicy bean burger a vegetarian friend used to eat when I was about 10. Would I eat them again? Probably, although they aren’t the cheapest.

Originally, this was going to be the end of this post… but then we went to the autumn fair at the weekend and discovered the same company that makes the burgers selling their insect wares there. (And if you’re squeamish you may not want to look at the next few photos…)

Not only were they selling burgers, but also “Heuschrecke” skewers – which I thought were grasshoppers but apparently it’s the general term for grasshoppers, crickets and locusts and these particular ones were actually Eurasian Migratory Locusts. So there you go. I wasn’t brave enough to try a skewer, but we ordered a locust burger each. They also had actual, real, recognisable insects to try:

While we waited for our burgers, we got a little “trial plate” of insects to share. I ate a mealworm first, thinking they looked less scary (no legs!). Considering I find giant prawns creepy with their eyes looking at me you can imagine how I felt about locusts! But I managed to eat the weird shrimps on sticks in Taiwan (scroll to the end of the linked post to see them) so after Jan ate a locust and claimed it tasted nicer than the mealworms I gave it a go. Verdict: I’m not about to start eating dried insects as a snack any time soon but they didn’t actually taste too bad. The salted mealworms reminded me of the inside of a pistachio shell (you know the bit that sometimes comes off with the nut when you take it out?) while the locusts didn’t taste of a great deal, really. Jan preferred the locusts. And for any doubters 😉 here is photographic evidence that I actually ate a mealworm (or at least put one in my mouth):

go and eat worms

After a while, the burgers turned up. They looked a lot like the mealworm ones we had from the supermarket. A bit thicker maybe? And they came with locusts for decoration, of course 😉

Again, they tasted like veggie burger and the only identifiable thing I could see inside was tiny cubes of carrot. If nobody had told me they actually contained insects I would have had no idea! At 12 francs it costs exactly the same as a beef burger does at the stands along the river in summer, so fairly normal there.

So, would you eat insects (or have you already)? Only in burger form or would you be brave enough to try the skewer? Are insects the food of the future?
And, a question for any vegetarians and vegans out there: how do insects fit in? Do you think eating a locust or mealworm burger is the same as eating a beef burger or pork chop? Or is eating insects okay? (I am genuinely interested so please no arguments/riots in the comments! Constructive criticism is, of course, always welcome – and by constructive I don’t mean telling me I’m evil for eating things with eyes!)

Advertisements

10 day 10-a-day challenge

I recently read a post by Kezzie in which she challenged herself to see whether she ate 10 portions of fruit and vegetables per day, based on recent news that scientists say we should actually be eating 10-a-day and not 5 as previously advised.  That post inspired me to take the challenge myself and see whether I manage 10 portions of fruit and vegetables per day (although I was already fairly sure I wasn’t even reaching the originally advised 5!).

Coincidentally, I had read the news myself a few days before seeing Kezzie’s post and, after a discussion with Jan, ended up on the NHS website reminding myself of what constitutes a portion. Prior to that, I had assumed we were at least reaching the 5 on some days thanks to the amount of beans and chickpeas we eat, so I was horrified to discover that beans and pulses are only allowed to count as one portion per day no matter how many you eat! I had already decided then that I would need to start relying less on beans, but for the purposes of this experiment I stuck with our “normal” meals to give you an accurate picture of how we eat. So now you get to see just how awful my diet actually is…

Quick note: I’m not going to get into ridiculous fractions, so where an amount was less than 1 portion but more than half I will count it as half a portion. For instance, 7 cherry tomatoes is a portion so if I only had 5 I’ll call it half a portion.

I didn’t take photos of all my meals, so the collages are just a random selection. You can try to match the photos to the meals if you like 😉
I will also apologise in advance for the quality of my photography… I’m no good at food photos! Right, without any further ado, here we go:

Day 1:

Breakfast: Greek style yoghurt with honey and walnuts -> 0 portions
Lunch: Scrambled eggs with 5 cherry tomatoes -> ½ portion
Dinner: Tuna pasta bake containing:
– chickpeas and kidney beans (only allowed to count as one portion all together. Booo!) -> 1 portion
– Courgette -> 1 portion
– Tinned tomatoes -> third of a tin, so maybe 1½ portions?

Total: 4 portions

Day 2:
(I was in the office on this day so breakfast and lunch were purchased on the way and Jan was in charge of dinner!)

Breakfast: Chocolate croissant -> 0 portions
Lunch: “Veggie” baguette with avocado and feta -> I think it was ½ an avocado, so 1 portion
Dinner: Bread with cheese and ham -> 0 portions
Snacks: Dried apples and berries -> ½ portion
2 mini cakes -> 0 portions
Capri-Sun (contains fruit juice but definitely doesn’t count!) -> 0 portions

Total: 1½ portions

Day 3:

Breakfast: Nothing (naughty!) -> 0 portions
Lunch: Leftover tuna pasta bake (see above) -> 3½ portions
Dinner: Chilli con carne made with
– Kidney beans (not allowed to count because I had beans earlier in the day) -> 0 portions
– Red pepper -> 1 portion
– Tinned tomatoes -> half a tin, 2 portions?
Served in whole wheat tortillas with cheese and iceberg lettuce -> hopefully ½ portion
Snacks: Sweet potato crisps (sweet potato counts as veg. but I hardly had any crisps) -> o portions
Orange juice (can only count once no matter how much you drink!) -> 1 portion

Total: 7 portions

Day 4:
(We had visitors this day and dinner was at a restaurant)

Breakfast: Toast with jam (fruity but doesn’t count!) -> 0 portions
Lunch: Sausage roll -> 0 portions
Carrot, orange and ginger smoothie -> 1 portion
Dinner: Pizza with courgette and aubergine -> maybe ½ a portion
Panna cotta with a few bits of fruit -> 0 portions

Total: 1½ portions

Day 5:

Breakfast: Bread rolls with jam and chocolate spread -> 0 portions
Blood orange juice -> 1 portion
Lunch: Bread roll with cheese -> 0 portions
Dinner: Roasted butternut squash risotto
– Butternut squash -> 3 portions (it was a big vegetable!)
– Leek -> possibly ½ a portion
Snacks: Magnum ice cream (and I regret nothing!) -> 0 portions
Apple with almond purée -> 1 portion

Total: 5½ portions

Day 6:

Breakfast: Toast with jam -> 0 portions
Blood orange juice -> 1 portion
Lunch: Some just-add-water couscous thing -> 0 portions
Mango -> 1½ portions (I think)
Dinner: Corned beef hash. I always make it with baked beans, and this time I added borlotti beans as well to stretch it a bit since there weren’t as many potatoes left as I thought. -> 1 portion
Snacks: Mini packet of gummi bears -> 0 portions
Chocolate chip cookie -> 0 portions

Total: 3½ portions

Day 7:

Breakfast: Porridge (apple & cinnamon flavour, but not enough apple to count!) -> 0 portions
Lunch: Lemon pepper fish with potato croquettes -> 0 portions
Dinner: Pepper stuffed with a quinoa/bulgar wheat mix and feta cheese -> 2 portions
Served with salad consisting of the remaining feta cheese plus:
Lamb’s lettuce -> ½ portion
Apple -> ½ portion
Avocado -> 1 portion

Total: 4 portions

Day 8:

Breakfast: Nothing -> 0 portions
Lunch: Leftover stuffed pepper -> 2 portions
Orange juice -> 1 portion
Dinner: Sausage casserole containing:
Cannellini beans -> 1 portion
Carrots -> 1 portion
Tinned tomatoes -> 2 portions?
Served with sweet potato mash (counts as veg. Yay!) -> 2 portions
Snack: Chocolate brownie (and now you also know why I’m failing to lose weight…) -> 0 portions

Total: 9 portions

Day 9:

Breakfast: Chia & cashew muesli bar (contains raisins, but not enough) -> 0 portions
Lunch: Lemon pepper fish (yes, again!) -> 0 portions
Crackers with hummus -> 1 portion
Dinner: Chicken enchiladas made with;
Kidney beans (don’t count because of hummus for lunch) -> 0 portions
Courgette -> ½ portion
Tinned tomatoes -> 1 portion

Total: 2½ portions

Day 10:

Breakfast: Crackers (what? It’s a perfectly good breakfast 😉 ) -> 0 portions
Lunch: Orange juice -> 1 portion
Leftover enchiladas. I had half the amount I’d eaten the night before but I then had the other half for dinner since Jan didn’t eat his before he left for the weekend soooo….
Dinner: Leftover enchiladas. Dinner + lunch enchiladas combined -> 2½ portions
I ate my dinner enchilada with an avocado -> 2 portions
Snacks: An apple with almond purée -> 1 portion

Total: 6½ portions

So, what have I learned? Well, nothing that I didn’t already suspect: most of the time I fail to get up to 5 portions, never mind 10! I actually managed 5 portions 4 times (less than half the days *sigh), and all of those days were actually over the 5 (although once it was only over by half a portion!). I came closest to 10 portions on day 8 – should have replaced that brownie with an apple 😉

In the interests of full disclosure, I should tell you that I drank more juice this week than I usually would because I bought for breakfast when we had guests and I needed to get it used up, so apart from on day 3 (when I had a small carton) every day that I had juice I would normally have had one portion less. Usually I tend to shy away from juice because I feel calories that are used for drinks are wasted calories (mostly I drink water and tea – the tiny bit of milk in tea doesn’t make much difference to my calories). Juice is an easy way to get an additional portion though, so maybe I should consider drinking juice every day and getting extra exercise to make up for it? I do sometimes drink smoothies

So, what can I do to improve my fruit and veg intake? Well, apart from consistently drinking a glass of juice, I need to replace some of my pulses with other vegetables since I now know hardly any of them are allowed to count. There goes my lazy tuna pasta bake that doesn’t require me to chop any vegetables *sigh*. I could also replace most of my snacks with fruit – in February I ate an apple with almond paste most days, and that’s something I should probably try to get back into. An apple a day and replacing half the beans in meal with another vegetable would add two an extra portions and hopefully push those days that I do exceptionally badly at least up to the 5 mark! Finally, during these 10 days I ate leftovers for lunch three times (because Jan had forgotten to take them to work with him – which is why I ended up being left with 2 day old tuna pasta bake!). So another idea would be to make enough dinner for both of us to have some the next day and have leftovers for lunch more often instead of shoving some fish in the oven or eating a convenience meal containing few or no vegetables.

Do you eat 10 portions of vegetables a day? Would you be willing to take this challenge?

Check out Kezzie’s post for an example of someone doing a much better job at healthy eating 😉
And if you’ve actually read all this please feel free to award yourself a virtual gold star!

Avocado and Sheep’s Cheese dip/spread

Good morning! I hope those of you who celebrate Valentine’s day had a good one? We don’t really bother with it (except that one time Jan felt bad about ignoring our anniversary and got me flowers. This year I got chocolates for our anniversary, so not Valentine’s gift ;-)) so it was just a normal day. We both worked, then I did laundry and cooked. Jan came home at around 7:30, I ate at around 8 (he faffed around on the laptop doing work stuff and only ate the food I had placed in front of him half an hour later! Standard.) then we played Scrabble, in English, and I lost both times. How is he better at my native language than I am?! I had almost all vowels for most of the second game so I’m claiming that as my excuse! I did give him a chocolate heart in the morning and he shared it with me after dinner, but that was the extent of our “celebrating”.
Anywaaaay… you didn’t come him for an entirely uninteresting account of a random Tuesday in my life! Today I wanted to share a recipe with you, although it has so few ingredients/steps that calling it a “recipe” almost feels like an exaggeration… Remember that time I made pancakes with avocado and goat’s cheese spread? Welll, I liked the spread so much that I decided to make it again, only this time use it as a dip. And with sheep’s cheese, because that’s what I had. If you like avocado, goat’s/sheep’s cheese and garlic, you will love this. If you don’t like one or more ingredients or you’re vegan, I apologise. Come back another day for a post that might interest you.

dip

Above you see an awful photo of dip. Apologies! There’s a reason I’m not a food blogger. Anywaaaay…

You will need:
1 avocado
1 pack of sheep’s (or goat’s cheese) – give or take
1 clove of garlic
Seasoning of your choice (salt, pepper, etc.)

Take all your ingredients (except the seasoning), place them in a container and mash them all together with a fork until mostly smooth. Season to taste – I used a little bit of salt, a LOT of black pepper and a pinch of cayenne pepper.

Serve with raw vegetables for dipping, or spread on pancakes (or crackers… or toast). Or just eat it with a spoon if you feel that way inclined 😉

We had it alongside bell peppers stuffed with bulgur wheat (part of the sheep’s cheese went in the bulgur mixture, but if I wasn’t using the cheese for other things I would have put the whole block in the dip).

dippepper

Et voilà – world’s easiest recipe showcased in world’s worst photo (seriously guys… how do you all photograph food so well?!)

GBBO bake along: chocolate mousse and white chocolate cheesecake pots

This time on the Great British Bake Off bake along it was time for dessert week. My options were something called Marjolaine (which I’ve never heard of!), a roulade or mini mousse cakes. My first thought was to make some kind of chocolate mousse topped brownie thing, which seemed like a lot of effort for something that’s meant to be fun (and I’m definitely not in this to win it!), so I decided to go with something much easier.

If you make white chocolate cheesecake and top it with chocolate mousse, it totally counts as a mousse cake, right?

This is so easy a five year old could make it! Obviously I don’t recommend leaving said five year old to melt chocolate unsupervised, but with a little adult help a five year old could totally do it.

First of all, you make the base. For this you will need 55g biscuits (okay, cookies if you insist) and 20g butter. Digestive biscuits (I believe you can replace them with Graham Crackers in the US) or – my personal favourite – ginger nuts – work best, but I have never seen a ginger nut here and I wasn’t at the one supermarket that I know sells Digestives so I just bought any random biscuit. They worked well enough, but if any German or Swiss person happens to be reading, could you tell me what kind of biscuit you normally use for a biscuit base? Thanks!

biscuits
Random biscuity rings

Anyway, you need to crush the biscuits to form crumbs and melt the butter. Mix the two together well then put them on the bottom of your glass pots (or mini baking tins, whatever you’re using) and press down firmly to form a base. Now into the fridge with them to chill.

Next up is the cheesecake layer. For this I used 95g of cream cheese, 65 ml whipping cream and 60g white chocolate, which ended up being way too much so I ate the leftovers. What? Like you wouldn’t do the same!

Melt the chocolate in a Bain-Marie… or a bowl over a saucepan with some water in it. Let’s not pretend I’m posher than I am here! Beat the cream cheese until it’s soft then whip the cream. My cheesecake recipe tells me to whip it “until it’s about to form peaks”. How on Earth am I supposed to know when something is about to do something? What is this, baking for psychics? What I usually do it whip it until the beaters start to leave trails when I move them but no peaks form when I lift the beaters. It’s always worked so far. Now fold the whipped cream into the cream cheese then stir in the melted chocolate. You can use any chocolate. I chose white so this layer would contrast with the mousse. Thanks to the cream cheese, the cheesecake layer isn’t horribly sweet despite being white chocolate. Sprread the cheesecake mixture over the biscuit base then place the pots back in the fridge to chill some more.

cheesecake
Cheesecake layer

Finally, the mousse. I took this from a recipe by Mary Berry herself – celebration chocolate mousse cake, and it is easy peasy. Literally whipped cream and chocolate. I used 75g of chocolate and 112 ml of cream. First melt the chocolate and set it aside to cool (confession… I just took mine off the heat and placed it to one side, forgetting the water in the saucepan was still steaming, so I’m unsure whether cooling even happened. Oh well, I melted the chocolate slowly so it wasn’t that hot to start with). While the chocolate cools, whip the cream. This time whip until it “forms soft peaks”. Thank goodness… actual peaks I can cope with! Stir the chocolate into the cream, making sure they’re evenly blended (no random darker streaks of chocolate!), layer the mousse on top of the cheesecake and place the whole lot back in the fridge to chill some more. The mousse needs to chill for at least 4 hours (or overnight) to firm up properly. Other mousse cakes I saw used gelatine, which would probably firm up quicker, but the little shop I was at most definitely did not sell gelatine!

I made two cake pots, but have only photographed the one that looks slightly nicer 😉 Later, I took my desserts back out of the fridge and decorated them with some gold balls… because who doesn’t like a bit of sparkle?

chocolate-mousse-cheesecake
Chocolate mousse and white chocolate cheesecake pot

And that’s it. Not much of a show stopper (I mean, just look at the beautiful desserts everyone else has produced), but it’s easy and tasty, which is really what I want from something that Jan and I actually have to eat!

GBBO Bake Along: meatball toad-in-the-hole

toad-veg-gravyIf I was taking part in the actual Great British Bake Off, I would probably be disqualified for this contribution. Not following the rules at all, but meh… whatever. This week in bake off bake along, it’s batter week. My choices were supposed to be to make a batch of perfectly even Yorkshire puddings with a savoury filling, lace pancakes or churros. I don’t have any means of deep-fat frying, so initially I turned my attention to pancakes. Mine would have been filled with mince though instead of being lacy and intricate. Then I started thinking about Yorkshire puddings… from where my mind wandered to the fact that it’s been ages since we last had toad-in-the-hole. It’s basically a giant filled Yorkshire pudding, so it totally counts, right? We didn’t actually have any sausages, though… but we did have mince. Which lead me to the idea of experimenting with meatballs instead of sausages. And so meatball toad-in-the-hole was born.

I’ve had my toad-in-the-hole recipe for so long that I don’t even know who it belonged to originally, so apologies if I stole it from you! It’s pretty generic though so probably not really subject to copyright…

Ingredients

For the batter:
115g/4oz plain flour
Pinch of salt
Freshly ground black pepper
4 large eggs
300ml/½ pint of milk

For the meatballs:
350g mince
1 clove garlic
Herbs (I used dried parsley and fresh rosemary)
Chilli flakes
Cayenne pepper
Salt & black pepper, to taste

You will also need some oil or fat for frying the meatballs and for the oven-proof dish. I used olive oil for the former and sunflower oil for the latter.

Start by making the batter.

  1. Sift the flour, salt and pepper into a large bowl.
  2. Make a well in the centre of the flour and crack in the eggs. Use a wooden spoon to gradually beat the eggs into the flour then beat in the milk a little at a time until the batter is the consistency of double cream.
  3. Strain and push the dough through a sieve to remove any remaining lumps then cover and leave to stand for around 30 minutes.

While the batter is standing, pre-heat your oven to 200°C/400°F/Gas mark 6, then make the meatballs.

mince

  1. Start by placing your mince, herbs, garlic and seasoning in a bowls, as shown above. I used mixed pork and beef mince (the standard here), but you can choose your favourite. Mash all the ingredients together really well – you want garlic and herbs to be in all the meatballs!
  2. Using your hands, form the meatballs into roughly evenly sized balls. Squeeze out as much of the liquid as you can in the process (yes, part of the liquid will be blood. Sorry!). As you can see below, I got 12 out of mine.
    meatballs1
  3. Fry the balls lightly in oil for a few minutes. You don’t need to fully cook them through at this point (they will be in the oven for a while), but brown the edges enough to stop them falling apart. Or you could make proper meatballs with egg and breadcrumbs to hold them together. Meanwhile, put some fat or oil into an oven-proof dish and place it in the oven to heat for 5 minutes.
    meatballs2
  4. Remove the dish from the oven, place the meatballs into the hot dish, pour in the batter and then immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden brown. Whatever you do, do not open the oven before 35 minutes is up, otherwise your batter will deflate like a punctured bouncy castle, and there’s nothing sadder than that!
  5. Serve with vegetables of your choice (in our case aubergine fried in the leftover oil from the meatballs, but you may want to go with something healthier!) and, of course, gravy. For more people you could also add mashed or roast potatoes or more veg. This served 2 of us, but with added potatoes it will stretch to 4-6 people.

toad-hole

Jan asked me, since the meatballs were clearly not toad, what exactly is in the hole. Since they are round(ish), I thought maybe frog spawn.  What do you think… will frog spawn in the hole catch on?

See more batter week contributions here.

Foodie Penpals April 2016 reveal

Yes, it’s that time again! In April, I was paired with two people from England. I sent a parcel to Evette who blogs at Bizzimummy and received one from Jess. I pretty much told Jess to just surprise me as long as there were no peanuts, so she put together a box of her favourite treats. The first thing I saw when I opened the box (after taking out Jess’s note, of course), was this:

Chocolate

The little After Eight chocolates were eaten as soon as I’d taken the photo!
I was happy to see Jaffa Cakes because I love them and hadn’t had any in ages. I was nice and only ate two of them, saving the third for Jan.

Next came more chocolate:

DSCN8125

We ate the M&Ms while watching some TV on Saturday. The Milky Way I had all to myself 😉

The next item took me right back to my student days!

DSCN8124

They became my oh-so-healthy lunch on Friday.

Next up was stuff to drink:

DSCN8127

The Wispa Gold hot chocolate was very yummy! I may have to buy more when I’m next in the UK.

Finally, at the bottom of the box were two packet mixes:

DSCN8129

I can’t even remember the last time I had Angel Delight!

Here’s everything all together:

DSCN8121

As for what I sent… Evette told me she likes chocolate, crisps and cake and prefers ready-to-eat foods over ingredients. Here’s what she got:

DSCN8041

Not the healthiest of parcels, but all very yummy.

If you’re in Europe, you can find out all about Foodie Penpals and sign up here. You can see more examples of parcels that people have received in the Facebook group.

I can’t wait to see what my May parcel brings!

Food and drink in Queenstown

Instead of doing multiple posts on all the places we ate at, I thought I would just do one post and lump them all in together. Apologies in advance for my inadequacy when it comes to photographing food!

On our first evening in Queenstown, after taking a trip to Paradise, we chose to go to a place we had spotted while looking for the hotel: Smiths Craft Beer House. We originally went for the beer, but ended up eating some of the most delicious pub food I’ve had in a while! I went for venison pie (mmm, Bambi! Sorry vegetarians!) while Jan chose the vegan burger, which consisted of a kumura (sweet potato) pattie with salad and pesto, served with hand cut fries and the most amazing aioli!

Obviously beer was consumed. I can’t remember the names of all the ones we sampled, but this one was definitely among them:

DSCN6408
Why bother giving your beer a fancy name?

It was actually quite nice, despite the lack of creativity in the name 😉

On the second night, we went to The World Bar, because my sister’s boyfriend had recommended it. Their main claim to fame is that they serve cocktails in teapots. We initially decided to go for something slightly less strong though and chose some interesting sounding ciders from the menu. To eat, I went for “Chicken & Waffles” which, as the name suggests, consisted of southern fried chicken on waffles. It also came with bacon and maple syrup. The combination sounded intriguing, but the chicken was quite fatty and not that nice. Jan had some quinoa wrap thing, which was quite tasty (if incredibly trendy!). Definitely the better choice!

Obviously we had to partake in teapot cocktails, if only so I could take a picture to send to my sister’s boyfriend! Mine was called Bloom and tasted exactly like a strawberry Mini Milk, but with alcohol.

DSCN6807

The teapot came with shot glasses to drink it from, but trying to pour it into them was messy! Much easier to stick a straw in the teapot…

The cocktails are fun, but other that I wouldn’t say The World Bar is an absolute must when you’re in Queenstown. (Sorry A!).

On night three, we went to another beer place on the recommendation of our wine tour guide! We mentioned that we had been to Smith’s, so he suggested we try out Atlas Beer Cafe. According to him, they have the best steak and chips in Queenstown… I can’t comment on that though since Jan and I both chose beef sausage on kumara mash (are you sensing a theme here?). It was absolutely delicious – more than making up for the previous night’s disappointing chicken!

We both chose to drink beer by Altitude here since it’s a local brewing company. Unfortunately neither of the ones we tried was particularly to our taste. Oh well, you win some, you lose some!

The next night we went to a fish restaurant where I took no pictures, but was asked for the first time in my life how I wanted my salmon cooked! (They recommended “medium rare”, I went for it and it was delicious!), so to the final night…

Our last night in Queenstown was Good Friday. According to New Zealand law, alcohol is not allowed to be sold on Good Friday… unless you’re having it with a meal! Many places were just closed entirely, some were open for dinner then planned to close afterwards, opening again at midnight (when it wouldn’t be a holiday any more…). Everywhere was absolutely packed! We managed to find some room at a table in  Pub on Wharf though (yes.. that’s its name. Who needs articles?). This time Jan had salmon (because it came with wasabi mash), while I chose pork belly stuffed with apricot, sage and onion and served with mash, veg and apple sauce. It was a good choice! The beer on tap was from Mac’s brewery, and it was all very tasty. Win!

Overall, I can recommend every single place we ate at… except maybe The World Bar. I’ll leave that one for the youngsters and party animals, I think 😉