A recipe for gado gado.

I started off with a 450g pork tenderloin, after salting it was down to 340g and now after a month of drying, in the controlled environment of my spare fridge, which doubles as my white wine store, the meat weighs 260g.

It is acceptable. I was concerned it might be slightly sweet from the sugar in the cure, but it's mostly salt and paprika and it does remind me of my home produced duck ham.

Mint (soft tips only) from the garden, feta (marinated) from Kytren of Gidgegannup, sugar snaps (blanched in boiling water and split open) from the market and peas (defrosted and rinsed in cool water) straight from the freezer. . .

I dare not hope for apples, but both sides of my grafted tree have now produced flowers, though a few weeks apart. I don't want to pressure them or the bees, that seem more interested in my fecund olive tree that needs no help, but some action today or tomorrow please before the window shuts.

I think this is stylistically closer to the Arthurs Creek than the Tarraford. There's more stone than creamy augmentation and something green springs from the glass. . .

The mouth is greater than the nose. . . The sensory impact on the tongue more telling and demanding than the scent which seems to belong something else. It's bitter and pith like, with grapefruit, grip and length. The nose reminds me of a riesling - flint, powder, pollen and crushed lime leaf.

I made too much Marie Rose sauce and so it was back to the fish shop to purchase more prawns. I wanted to share a childhood memory with my own children. My Father would cook a batch of cutlets and we would devour them, I can still remember the fizz as the prawns hit the oil. . . I bought a score of Jumbo kings, may be 70 grams a piece, then - removed the shell, taking care to leave the tail segment in place.

A mostly successful rendition of this recipe for feta stuffed flat breads; though my daughter, hand pictured, did managed to eat much of the feta before it could be placed into the bread.  My dough was a little too watery and sticky, and not the easiest to handle, so the resultant 'flatbreads' were several inches thick. . .

For future reference (and a less sticky dough). Dry ingredients - 400g spelt or whole meal flour / 400g white flour / 1 sachet dried yeast / 1 large pinch salt.

So far - A 610g piece of beef tenderloin, rubbed and covered in a salt/sugar/spice/herb mix (2 tablespoons of flaked salt, and the same of sugar, 1 tablespoon of chopped rosemary, the same of thyme leaves, 7 juniper berries crushed, 1 teaspoons of ground black pepper). Set aside in zip lock bag for 14 days, after which it will be rinsed and air dried (in the spare wine fridge) for a further month.

They say you spend the first half of your life visiting and the last revisiting. I imagine myself moving in ever smaller circles until I'm back at the start. . . This particular wine was one of the first I wrote about in 2006, I tasted it again in 2007. The first tasting note a list of words, with a small grainy picture of a cork on a keyboard, by 2007 a marginally better camera and the then obligatory horizontal bottle shot. I was overly pessimistic about the drinking window.

Post card. I was looking for the tall and skinny bronze by Giacometti, I kept looking in the spots I thought it should be. . . I wanted to see it again, to examine its curiously soft profile and then the stark and elongated full frontal. Instead I found Gaston Lachaise's Standing Woman.  She's comparatively squat and broad; fertile and ample as opposed to cachectic and alien. (Jardin des Tuileries)

Tasting notes.

CR Shiraz 2010. Chris Ringland. Barossa. Screw cap. 15%. Approx $A20.