Issue 101

Gil

We’ve just finished filming the entire Newell Highway, from Goondiwindi down to Tocumwal, and along the way we managed a couple of interesting meals.

For those who fancy a good old plain counter lunch at a good old fashioned price, try a feed at the Commercial Hotel in Narrabri. I had rissoles and vegies (plain but filling) for the grand sum of $5.

Now, all you blokes who like a big feed while you are on the road had best check out the lunch at the Albion Hotel in Forbes. I had two tender pork chops and a mountain of veggies for only $8. Top feed, that!

Sim

Chocolate is one of my favourite foods. And in winter, there is nothing like curling up with a delicious hot chocolate and a good book. My tip for making the best hot choccy around is to use real chocolate! Break up a block of chocolate (I like Club Mild and Creamy best) and put it in a saucepan with half a cup of cream, and a splash of milk. Stir it over a low heat until it melts and combines. If you’re feeling naughty, add a splash of Baileys, then pour it into a mug. It is rich and thick – and oh so good!

Tim

I thought I’d kick this off with one of my all-time favourite meals – chicken schnitzel with mushroom sauce and mixed vegie mash. It’s very easy to make and very filling.

First, take a chicken breast schnitzel and pan fry it with plenty of oil until golden brown. While that’s cooking, chop up some potatoes, carrot and zucchini and boil until cooked. Add some pepper and a tablespoon of butter into the mix and use a fork to mash it all together. This makes the zucchini and carrot much easier to stomach.

Serve up the schnitzel next to a big blob of mash, and then make the mushroom sauce. From your local supermarket, purchase a no-name brand tin of ‘Sliced Mushrooms in Butter Sauce’ – this costs little more than $1. Heat it up in the microwave, and spoon generous amounts over your meal.

Cheap, simple and delicious. Enjoy!

Bernie

This one is very very simple. It is mustard mash potato and tasty too!

Make your mash potatoes as you normally would, but when they are done stir through about a tablespoon of seeded mustard.

You can make the flavor as weak or as strong as you like by adding more or less mustard and you can even use other varieties of mustard if you like. But I can guarantee – once you add the mustard – you will never go back to ordinary mashed potatoes ever again!