Thurlow's 30th Birthday

On Friday night 17 people bundled into cars and drove south to Whangapoua for the weekend. While you don't really need any excuse for a mini-break, this weekend was particularly special as it was Thurlow's 30th birthday- Hooray!!

We had a relaxing Friday night (well, the girls did while the boys played poker until 4am) and woke up for a big breakfast on Saturday. The sun was shining and there was excitement in the air as we lazed around and the boys prepared to play golf for the day.

But then, as soon as the last golf club laden car was out of sight Suzie called a meeting, and with her notepad and pen in hand, she told us that we had 5 hours to transform the house into the most fantastical, bestest grown-up kids party ever seen.

Decorations spilled from their hiding places, cakes were iced, bunting was hung and some helium even made it into the balloons. The time flew by, and before we knew it we had word from Ash, our man on the ground, that they boys were on their way back. With a scream and a combined bolt for the showers we finally turned the efforts to our own appearance- gaaah!

Once everyone was in their best party frock we threw together some gin and elderflower cocktails ready for the boys (and girls, of course) who were on their way up the driveway. Surprise!

After a few cocktails the boys donned their party outfits with the birthday boy looking especially spiffing decked out in braces and a birthday badge. Darkness crept on and we surveyed our handiwork while sipping on cocktails and nibbling cheerios- yeah, I know this is a food blog but I'll never be above party food.

Once everyone was cocktailed out (if ever possible) champagne was popped, dinner was served, and we ate, drank and laughed the night away.

As the night progressed the photography deteriorated, so I will end my story here, but what an amazing night it was (all because of the decorations I reckon).

Happy 30th Thurlow! May every party be more childlike than the last!

Mekong Baby

Oh dear, it seems we have a new contender for the best Asian restaurant. Hello Mekong Baby- the new kid on the Ponsonby block.

For the old school foodies, Mekong Baby is where beloved GPK used to reside, but fear not, it's the same owners, they've just thrown in the Italian apron and donned a wok instead.

To be honest, I felt a little guilty going to Mekong Baby, could I really cheat on another certain favourite fusion restaurant down the other end of the street? Ah well, I won't tell if you don't.

After being open for only two weeks, my expectations of Mekong Baby were not high. I walked in with the conceited air of someone who knows that the food could not possibly be that good.

How I was wrong.

After being tended to by friendly, helpful staff we were treated to dish after dish of faultless food. My favourites were the beautiful kingfish sashimi, the lamb ribs, the prawn and mango salad (from someone who thinks fruit and meat together is a crime), and the delectable, sticky pork belly.

With three other foodies in tow we were left in silence with nothing to critique. The mmmm's, ahhh's and nods of approval with wiggly eyebrows said it all. Not bad Mekong Baby, not bad.

Apparently the place has been packed from day one, so call up during the day and lock in your seat for dinner before anyone else finds out about it.

And if you get in quick you can be that smug 'oh I went there like a week ago' person.

F***ing Good Burgers

There are days when I am modest about my cooking skills, however, today is not one of those days.

After slaving away at Burgerfuel for 4 years while I was at University, eating my way through the entire menu about 30 times, and gaining about 5 kg while I was at it, I can now proclaim myself a burger expert- hence the title of this post. 

So, after a sneaky Sunday trip to Farro, James and I had enough burger ingredients to feed a small army...It was going to be an elastic waistband kind of day.

The Essentials

The best beef mince you can buy (with a dash of hot sauce mixed in)

Buns, preferably brioche or good sesame buns

Tomato Relish

Mayo or aioli, homemade is best!

The rest is up to you, come on, get the creative juices flowing and turn your kitchen into a bomb site (especially if someone else is cleaning up).

While the toppings and condiments are very important, the glory lies in the patty. I like to cook mine to medium so it is slightly pink in the middle, and I highly recommend you follow suit. Once you've flipped the patties put the cheese on top so it can start melting and form a gooey delicious mess. And yes, you have to put cheese on, diet schmiet.

Once the patties are cooked I also like to put my buns in the pan to warm them through and give them a bit of a crisping. Best done with a griddle pan or on the BBQ.

There was a bit of debate over whose burger was better, but I'll let you decide that mine was better for yourself.

His: One measly patty, cheddar, bacon, egg, Dijon mustard, lettuce, tomato, onion blah blah blah boring boring boring.

Mine: Double patties, Dutch Maasdam cheese, Stilton cheese, lettuce, tomato, onion, and lashings of Culley's Scorpion Hot Sauce.

I. WIN.