Would you like a handbag with that?

Sometimes we can't even figure out where the time goes, but here we are again playing catchup, with a backlog of great meals to blog about and little time to do the blogging.

Bear with us as we try to get back up to speed and we'll reward you with some interesting new stuff.

In the interim, news from Benjamin Christie is that crocodile is cropping up on Aussie menus. We'd be keen to know if you've made an sightings locally.

Comments

[Fiona]

I've eaten the very crocodile that Benjamin C. makes reference to, at Deep Blue Bistro. I can thoroughly recommend the whole degustation menu. I hope you don't think me too rude if I link to my fairly detailed discussion of the menu at another forum! The forum itself is dedicated to discussion of Australian bushfoods, so is not inappropriate for linkage here. I hope :)

http://www.guruna.com/forum/viewtopic.php?t=165

For those who don't want to read the whole thing, this is my commentary on the crocodile:

"Nth Queensland crocodile carpaccio with lemon myrtle oil, caperberries and bush tomato confit

YUM!!!! Paper-thin slices of raw croc - the most amazing solid chewy texture. The bush tomato confit was a complete winner, retaining the caramelly flavour of the bush tomatoes but removing that damn bitterness that drives me insane (it's hard to retain just enough to give an edge, but remove enough to make it tasty). I love caperberries and while a touch of saltiness was good, they were maybe a little too much. I wonder if one could get saltbush? Or maybe pickled native limes???"

Looking forward to more posts from your lovely site :)