Today’s lunch was packed with furikake sprinkled inarizushi with tuna, Major Grey chutney glazed lamb meatballs, steamed and buttered acorn squash with chunks of orangesicle fudge for dessert (bottom layer, top photo), steamed ginger chicken, cherry tomatoes with vinaigrette, star and heart shaped boiled egg halves (top layer, photo just above)
almond butter on rye, bacon and egg roll with spiced mangochutney or sweet miso porridge, he has introduced Aussies to countless breakfast recipes that has made him Australia’s King of Breakfast
