sunday night’s four course meal, courtesy of numbatri’s chef extraordinaire

appetizer was roquefort and camembert with baguette (gotta go all french)

entree, pumpkin tarts. but of course, the pumpkin was replaced by sweet potato since there’s a glut of sweet potato (still) in our kitchen:

main course was stick meat. in other countries its more commonly know as fish kebabs, but over here we get straight to the point and call them stick meat. shark, onion, capsicum and cherry tomatoes on skewers, served on couscous with a mango salsa and herby yoghurt sauce.

(photo styling in this photo by jenn, first prize winner of the best styled stick meat on coucous competition, 19 november 2006)

dessert was a pawpaw fruit cake (no bananas required), more wine, chocolate and blackjack.