Fine dining – Murray River style

I’ve been away from Rough Cut Kitchen for a little while. I’ve been sick, and life rather rudely interrupted things for a bit.

So, apologies for disappearing.

I’m getting back on my feet now, and this weekend seemed like a pretty good way to start again.

We’ve gone fishing at Barmah Bend on the Murray River.

Last night’s dinner was not exactly one for the cookbook.

Bunnings sausages. Beef patties. White bread.

No carefully selected ingredients. No clever technique. No plating. Not even a serious attempt at cooking, really.

There was, however, plenty of beer.

And we did have some of Tex’s wife’s fantastic homemade tomato sauce and preserves, which lifted the whole affair considerably above what it probably deserved.

But sitting around the fire last night, I realised that none of that mattered very much.

Sometimes food isn’t really about the food.

It’s about a fire, a few mates, cold beer, plenty of bullshit and nowhere particularly important to be.

A sausage slapped between two pieces of white bread can taste remarkably good under those circumstances.

That, I think, belongs in Rough Cut Kitchen just as much as anything I’ve cooked at home.

Today we’re heading out to fish the Murray.

Hopefully we catch something.

And hopefully tomorrow I have a better food story to tell.

But if we don’t, I suspect we’ll still eat pretty well.

Or at least we’ll think we did.