Week 2 saw us dine at The Botanist in Kirribilli, just over the Sydney Harbour Bridge to the north. It has a great menu for potential visitors and selections that carry over to those eating at similar places worldwide.
Week 2 saw us dine at The Botanist in Kirribilli, just over the Sydney Harbour Bridge to the north. It has a great menu for potential visitors and selections that carry over to those eating at similar places worldwide.
I don’t know where to begin really. Dinner last night and breakfast today mark the end of a ridiculous chapter for me- Meat Mike Campbell.
To type the letters that make up the title of my draft document for this post is quite sobering.
That’s due in part to the second miniature bottle of wine I’ve just cracked on the flight home to New Zealand for Christmas. However, the majority of that instant sobriety is due to the characters:
W-e-e-k- 5-1
It’s currently before 6am on Saturday morning. Ridiculous.
I do get up around 5am throughout the week normally, however, I feel this time is reserved on weekends for early flights, monster nights, swimmers and the land of nod.
Everything about this week’s meat and post is a race.
Well, basically. Continue reading
To get himself a tasty Peahen!!
Sometimes in life you need to show off just a little. Letting people know what you’ve got and what it is that makes you someone to interact with or be around.
I know that, I do it quite a bit, much more regularly than many people. Way too much if you ask some, and not nearly enough if you ask others. Continue reading
Not having a fridge makes my most obvious hobby a huge challenge. Add to that finalising the pitch and synopsis for my upcoming book and it was another interesting week for Meat Mike Campbell.
That’s me. And the hobby is cooking, if it wasn’t obvious.
This week I decided it was time to conquer one of nature’s true beasts.
And by that I don’t mean the Abominable snowman. Or the Tyrannosaurus Rex. I couldn’t find either of those at the butcher.
No, I mean the Great White Shark….!!!!!