Just a quick note to evidence the fact that I have indeed taken a break from all things formal and spent some time relaxing in an alternative setting. A great time was had by all and the food was fairly spectacular. I made a new menu discovery in the shape of “Sea Bream” or “Daurade” as it is called locally (Cote D’Azur). Delicious tender white fish simply attended to with a lemon and basil marinade and foil baked on the BBQ.

Chillin in the kitchin


About Julian

An Anglia Ruskin graduate with a genuine interest in action research in life and in education. A keen cook and an industrious parent who is determined to build his own outdoor bread / pizza oven.
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