There were more pictures, so there is more food (descriptions of food, that is).
I have probably mentioned Rare Fare but it deserves much more than a passing reference. It is the source of all things good and natural and nutricious (apart from fruit and vegetables) and definitely makes meat shopping easier and ethically satisfying.
Rare Fare has Akaroa Salmon, soft buttery fresh fillets and whole sides. This can be marinated in soy, mirin, garlic, ginger and brown sugar and baked in foil. On Monday night this was served with rice and spinach steamed with garlic. Last week it was crusted with pecan and brazil nuts. Rare Fare also has hot smoked and cold smoked salmon. Perfect as snack meat (if you know Mikey you are already familiar with the concept of snack meat) or as a croissant filling with dill mayo.
Next is Highland cattle beef. We usually go for the ribeye because it has more fat and fat is good. Last night it was marinaded in crushed garlic, fresh rosemary, salt (of course) and olive oil, grilled, and served with baked potato and stir-fried orange and green capsicum and onion. Mikey topped his steak with Hollandaise sauce and loaded the potato with sour cream and grated cheese.
Pork is the reason I made the effort to make my first visit to Rare Fare. I love pigs only a little less than I do pork so I desperately needed to find a reliable source of ethical pork from happy pigs. Havoc Pork makes me happy anyway. It truly does taste better as well. I can choose from Rolled pork roasts (to be stuffed with apple and sage ), butterflied chops and loin fillets.
