Thursday, April 19, 2012


On a cool, crisp, sunny Autumn weekend, there is no better lunch than fresh green-lipped mussels, steamed in tomatoes, birds-eye chili, white wine and garlic. 

Throw in some warm ciabatta rubbed with garlic and parsley, a bottle of Marlborough Pinot Gris and old friends, and you're set for the afternoon and into the evening.

Mmmmmmm. It's good to be a kiwi.


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