| 1 | Mine would be kidneys, on vogels toast, with lots of parsley. westward1 - 2019-08-09 16:46:00 |
| 2 | Perfectly cooked rack of venison served with freshly dug Jersey Bennes, Béarnaise Sauce, Daily Bread spelt sourdough bread, Lewis Road butter. davidt4 - 2019-08-09 17:24:00 |
| 3 | davidt4 wrote:
Perfectly cooked rack of venison served with freshly dug Jersey Bennes, Béarnaise Sauce, Daily Bread spelt sourdough bread, Lewis Road butter.
ooooh that would take a lot of beating & it's made my meal tonight suddenly not so appealing.
I'd opt for anything (almost, no kinna) from the sea ...raw oysters (Bluff only, none of the inferior pacific ones) crayfish, Stewart Island blue cod & I'd think I was in heaven ...oh & an entree of SI West Coast whitebait. samanya - 2019-08-09 17:44:00 |
| 4 | I'd probably go for a great big greasy feed of KFC, because it is very rarely we ever have it. and some battered Blue Cod and chips on the side haha Washed down with a Sav or two rainrain1 - 2019-08-09 18:09:00 |
| 5 | rainrain1 wrote:
I'd probably go for a great big greasy feed of KFC, because it is very rarely we ever have it. and some battered Blue Cod and chips on the side haha Washed down with a Sav or two
Oh dear, I forgot the liquid content of my 'wish list' last meal ...I don't care if Pinot Noir doesn't go well with seafood ...I'll take it anyway! Edited by samanya at 6:23 pm, Fri 9 Aug samanya - 2019-08-09 18:22:00 |
| 6 | Oh yes, Bluff oysters please with some wedges of Lisbon lemon. davidt4 - 2019-08-09 19:08:00 |
| 7 | Plain Proper Chips from Nelson and onion dip. Whole bag, all the dip. No sharing. 111 on speed dial if heartack starts. Spare chips in hospital bag in case that wasn't my last meal. oakcottage - 2019-08-09 19:42:00 |
| 8 | The traditional kiwi roast lamb and roasted veges will always be my go-to. |
| 9 | Lambs Fry & Bacon with Gravy Caramalized Onion with Balsamic Vinegar & Muscavodo Sugar and Wilted Silverbeet(from the garden) with butter and pepper...In heaven :-)))) petal1955 - 2019-08-09 20:22:00 |
| 10 | The good fairy granting me one last meal had better expect this could take some time, and she'd need to have an army of chefs, as my "one meal" would take all day, or more..... but I'd die happy, for sure, for sure..... A seafood platter, with all the doings:
* oysters 3 ways (au naturel, kilpatrick, & battered)
* paua supreme and paua steak saute
* sauteed scallops (with a nice caramelised crust)
* battered goujons of blue cod
* crayfish 3 ways (steamed, curried green tail, and mornay)
* marinated raw fish 2 ways (ceviche (latino) and kokoda (Fijian))
* smoked fish 2 ways (smoked marlin and smoked snapper)
* seafood chowder (made with either hapuka/groper or blue cod heads)
* pipi/tuatuas 3 ways (soup, fritters and marinated)
* shrimp 3 ways (shrimp Creole, shrimp Gumbo and steamed)
* prawns 3 ways (coconut crumbed, Thai prawn curry and steamed)
* kina (raw, battered and in a fish pie)
* Alaska King Salmon 3 ways (grilled, smoked and baked)
* trout stuffed with herbs
* small samples of Cataplana de Marisco, Bouillabaisse, Mqualli (Moroccan seafood tagine), and maybe some smoked eel slivers.... * Italian and Greek waiters (under 30, please.....) Dress code short-sleeved white shirts, black trousers, and aprons Accompanied of course, by:
* at least 6 sauces (tartare, salsa rosa, hollandaise, beurre blanc, aoili and Yum yum, for starters....)
* lemon and lime wedges, grapes, melons, pineapple spears, and lots of olives
* and crisp green salads And the wine list would include a pinot gris, a gewurztraminer, a Goldwater Sauvignon blanc, a Clearview estate chardonnay that sings of the sea, and a nice robust sauv/merlot blend to go with the Mediterranean dishes.... Yes! That should about do it!
Now, anyone care to share with me...? (Oh, I feel better after that........ the writing, and the remembering, I mean...) Edited by autumnwinds at 9:10 pm, Fri 9 Aug |
| 11 | Sheesh, you don't ask for much lol |
| 12 | sleek_lizzy wrote:
Sheesh, you don't ask for much lol You wouldn't want a woman to waste a last meal wish, would you? (and I'm willing to share.....) ETA: I had a wonderful time thinking that through...memories, sounds and smells and places all came back to me. I could happily live on seafood/kai moana, fruit and vegetables, just don't have the means to fish like I used to...) Edited by autumnwinds at 9:34 pm, Fri 9 Aug |
| 13 | It sounds divine! I'd like to try it all! |
| 14 | My dish would be nasi goreng... my absolute favourite rice dish... I can still recall my first taste of fried rice which was a pretty pastey dish now I recall but back in 1960s Dunedin it was pretty exotic... they used a tiny amount of very dry triple cooked stripped chicken (chicken was a rarity then).. some peas and rice... todays version is much more appealing but the bloom of nostalga gives it more romance than it deserves. karlymouse - 2019-08-09 21:57:00 |
| 15 | Mousaka at Xenia restaurant in Coolangatta on the Gold Coast. zsazsa777 - 2019-08-09 22:41:00 |
| 16 | autumnwinds wrote:
The good fairy granting me one last meal had better expect this could take some time, and she'd need to have an army of chefs, as my "one meal" would take all day, or more..... but I'd die happy, for sure, for sure..... A seafood platter, with all the doings:
* oysters 3 ways (au naturel, kilpatrick, & battered)
* paua supreme and paua steak saute
* sauteed scallops (with a nice caramelised crust)
* battered goujons of blue cod
* crayfish 3 ways (steamed, curried green tail, and mornay)
* marinated raw fish 2 ways (ceviche (latino) and kokoda (Fijian))
* smoked fish 2 ways (smoked marlin and smoked snapper)
* seafood chowder (made with either hapuka/groper or blue cod heads)
* pipi/tuatuas 3 ways (soup, fritters and marinated)
* shrimp 3 ways (shrimp Creole, shrimp Gumbo and steamed)
* prawns 3 ways (coconut crumbed, Thai prawn curry and steamed)
* kina (raw, battered and in a fish pie)
* Alaska King Salmon 3 ways (grilled, smoked and baked)
* trout stuffed with herbs
* small samples of Cataplana de Marisco, Bouillabaisse, Mqualli (Moroccan seafood tagine), and maybe some smoked eel slivers.... * Italian and Greek waiters (under 30, please.....) Dress code short-sleeved white shirts, black trousers, and aprons Accompanied of course, by:
* at least 6 sauces (tartare, salsa rosa, hollandaise, beurre blanc, aoili and Yum yum, for starters....)
* lemon and lime wedges, grapes, melons, pineapple spears, and lots of olives
* and crisp green salads And the wine list would include a pinot gris, a gewurztraminer, a Goldwater Sauvignon blanc, a Clearview estate chardonnay that sings of the sea, and a nice robust sauv/merlot blend to go with the Mediterranean dishes.... Yes! That should about do it!
Now, anyone care to share with me...? (Oh, I feel better after that........ the writing, and the remembering, I mean...)
I'll share & bring the wine ;o)
& appoint some strong pall bearers - ha ha samanya - 2019-08-10 10:13:00 |
| 17 | Come on gals and guy's, lets hear some more. The good fairy, hasn't got time to wait days for your wish list.
Autumn Winds, I might share some of yours, but you can have the raw (yuk!) oysters. I can't be fairer than that :-) :-). I'm glad it bought back lovely memories for you, westward1 - 2019-08-10 11:29:00 |
| 18 | A nice rack of lamb l can no longer eat meat and miss it terribly. huntlygirl - 2019-08-12 19:02:00 |
| 19 | autumnwinds wrote:
The good fairy granting me one last meal had better expect this could take some time, and she'd need to have an army of chefs, as my "one meal" would take all day, or more..... but I'd die happy, for sure, for sure..... A seafood platter, with all the doings:
* oysters 3 ways (au naturel, kilpatrick, & battered)
* paua supreme and paua steak saute
* sauteed scallops (with a nice caramelised crust)
* battered goujons of blue cod
* crayfish 3 ways (steamed, curried green tail, and mornay)
* marinated raw fish 2 ways (ceviche (latino) and kokoda (Fijian))
* smoked fish 2 ways (smoked marlin and smoked snapper)
* seafood chowder (made with either hapuka/groper or blue cod heads)
* pipi/tuatuas 3 ways (soup, fritters and marinated)
* shrimp 3 ways (shrimp Creole, shrimp Gumbo and steamed)
* prawns 3 ways (coconut crumbed, Thai prawn curry and steamed)
* kina (raw, battered and in a fish pie)
* Alaska King Salmon 3 ways (grilled, smoked and baked)
* trout stuffed with herbs
* small samples of Cataplana de Marisco, Bouillabaisse, Mqualli (Moroccan seafood tagine), and maybe some smoked eel slivers.... * Italian and Greek waiters (under 30, please.....) Dress code short-sleeved white shirts, black trousers, and aprons Accompanied of course, by:
* at least 6 sauces (tartare, salsa rosa, hollandaise, beurre blanc, aoili and Yum yum, for starters....)
* lemon and lime wedges, grapes, melons, pineapple spears, and lots of olives
* and crisp green salads And the wine list would include a pinot gris, a gewurztraminer, a Goldwater Sauvignon blanc, a Clearview estate chardonnay that sings of the sea, and a nice robust sauv/merlot blend to go with the Mediterranean dishes.... Yes! That should about do it!
Now, anyone care to share with me...? (Oh, I feel better after that........ the writing, and the remembering, I mean...) I'd agree with most of that...and if you're going for Clearview wines, I reckon you can't beat their Sea Red. I don't normally go for sweet reds but this is delish. benthecat - 2019-08-12 20:13:00 |
| 20 | And you forgot the calamari!!! benthecat - 2019-08-12 20:14:00 |
| 21 | benthecat wrote:
And you forgot the calamari!!! Yeah, couldn't be stuffed [pun] doing calamari 3 ways......
(But it's there, in both the Cataplana de Marisco and the Bouillabaisse....) |
| 22 | I am so boring but my last meal would be a peanut butter and tomato sandwich made with Molenberg toast loaf with lots of salt. Finishing with a pot of lemon and ginger herbal tea. Worse still is that I have this every day for lunch suziebee - 2019-08-13 12:56:00 |
| 23 | Boring too:) Roast beef (a rare luxury now with the price of meat), crispy roast spuds and parsnips, carrots, peas, Yorkshire pudding and proper gravy. I'm a philistine amongst foodiesl...would like my beef cooked properly, not able to still get up and gallop off the plate lol.
For afters, trifle without booze.
Finished off with a couple of nice glasses of Chivas Regal and I'd be a happy camper.... hound31 - 2019-08-13 16:32:00 |
| 24 | hound31 wrote:
Boring too:) Roast beef (a rare luxury now with the price of meat), crispy roast spuds and parsnips, carrots, peas, Yorkshire pudding and proper gravy. I'm a philistine amongst foodiesl...would like my beef cooked properly, not able to still get up and gallop off the plate lol.
For afters, trifle without booze.
Finished off with a couple of nice glasses of Chivas Regal and I'd be a happy camper.... Nothing boring about roast beef. That would be an awesome last meal. Actually it would be an awesome meal at any time. I can't decide what I would like to have. There is so much to choose from. And different seasons put me in the mood for different food so I'd need a season for my last meal. But definitely raw Bluff oysters would be in there somewhere and maybe the hot smoked salmon made and sold by one of the Marsics in the fish shop in Mt Eden. I can eat that anywhere and anytime. There are some lovely boutique cheeses and wines I'd like on the menu along with freshly picked cherries and raspberries. Adobo chicken served with a small measure of par-polished brown rice would feature as would sauerkraut, watercress and cockles. Those are all simple, but mostly fresh foods. I make a damn fine apple pie using dried fruit soaked in frangelico and spices, and fresh apples. I think I'd like that served with fresh, unpasteurised Jersey cow cream as it is so rare on my usual menu. buzzy110 - 2019-08-13 17:52:00 |
| 25 | A prisoner on death row was asked for his last meal request.
Prisoner said "elephant balls on toast"
The warden went away and half an hour was back.
"Sorry, pick again. We are all out of bread" smallwoods - 2019-08-13 22:00:00 |
| 26 | Mutton Birds or a boil up. yummy wrinkles56 - 2019-08-19 01:05:00 |
| 27 | if it was my last meal ever, then it would be Sweet n sour pork from a nearby chinese takeaways
chocolate self saucing pudding for desert
all washed down with a few pale ales muffin2 - 2019-08-19 13:03:00 |
| 28 | I would have to go for scallop and prawn skewers, made by the guy somewhere at the top of the South Island, place name forgotten, but the food was great, the campground dull, followed by stir fried scallops as they did at GKB or whatever it was called in Taupo, with a nice Pinot Gris, then the mussel tasting platter as shown on Country Calendar last night (based in Havelock), then a dessert of tiramisu, with fresh fruit. There would be a platter of well cooked veges as well, but not sure which ones I want. The place I want to eat this at is just outside Greymouth, overlooking the wild ocean (by the seal colony). Or on Great Barrier Island, or maybe Stewart Island as I haven't been there. |
| 29 | I think you may be confusing Greymouth with Westport unknowndisorder.
Is it this one you mean?
https://www.facebook.com/bayhouse2/
If so I agree with you , fabulous setting & great food. samanya - 2019-08-19 13:32:00 |
| 30 | samanya wrote:
I think you may be confusing Greymouth with Westport unknowndisorder.
Is it this one you mean?
https://www.facebook.com/bayhouse2/
If so I agree with you , fabulous setting & great food.
I confuse most things in life :) we went there years ago, and I think we stopped somewhere between the two towns, so I would pick the wrong on lol (hence the seal colony reference, figured someone would know the gorgeous place I mean). Damn Aucklander confuddling the rest of the country (you'd be amazed as to how confused I get in my own suburb). I wasn't that impressed with their food - I had whitebait fritters for the first time, and that is all I remember. But the view, and the ride back to where we were staying lol (tinted visors should not be worn at night) |
| 31 | It's the most magnificent spot isn't it?
It's one of my favourite spots in the country, but sadly it's become overpopulated/visited.
Nothing quite like a wild West Coast beach, whether it be NI or SI.
Amazing kaimoana on the outcrop of rocks due west of the seal colony, (pic #2 in the link) but only accessible on foot when extra low tides...& you have to be quick cos the tides come in quite fast & it's a bit of a slog back to the main beach.
It's a while since I've been to the restaurant, but the food was always of a high standard, but things change. Edited by samanya at 3:32 pm, Mon 19 Aug samanya - 2019-08-19 15:31:00 |
