I’m not making a claim to understand the advantages or disadvantages of fusion cuisine and more because I can than being creative tonight’s dinner is a fusion meal. I crumbed some veal in fresh bread with mixed herbs and GOA beef curry powder and served it with a stir fry of onions, ginger, lup chong, asparagus, broccolini, coriander, spring onions and carrot. This was served with some noodles.
Click on the image for a higher resolution version
Of course the day started brilliantly with morning tea with Bron. She brought me a pistachio macaron from the Lindt café in Darling Harbour.