Ok. Haven't made it in a while. Might try it. I do make homemade Beef egg foo Young which uses soy in the gravy and you really don't taste it.

Yes I am. I use the lower sodium one myself. Try it. You just might like it.

I never saw soy sauce in Chicken Dijon. Ar you sure that is correct?

Thanks, Maree, I never use catsup, ketchup, or tomsauce as a condiment (as it is widely used here) so could not translate from lack of experience while in NZ.
I do love the NZ fish and smoked mussles. Like to make fish soup (sometimes called bouillabaisse) with lots of garlic and home made mayonaisse.
I still hope to get business going here and use the profits to come back there for good.

i learn more! Sounds like what happens to my excess tomato crop. I freeze my concoction into muffin trays.

Hi FFA -yes NZ is more the place to grow your kids than your fortune. I don't smoke meats but if you know manuka honey you may know manuka wood chips. Last night son cooked chicken thighs wrapped in manuka-smoked bacon. You are spot on about fish - the previous night he baked some hoki - almost as fine a fish as blue cod. We were a city with no birds for 6 weeks after Feb 22 earthquake but the muttonbirds still migrated to Fukushima. Oh bugger. The adults that returned were suss so no season in 2012, and last year they returned scraggy, for good reason, thus fewer chicks and none available commercially for my slowcooker.
Ah, catsup is tomsauce!

You have an open invitation :-)

Yes! 🍷

Mmmm. That's the way to do it!

My current fave is from Barossa: Willows, small winery that sells only from the tasting room.

;^) Texture has to be just right for me. Like creme brulee. Rather eat trail mix than the standard restaurant versions.

invite me over!

I did. :-). I don't use it myself.

:-( McLaren Vale, D'Arenberg 'Dead Arm', 1998 and 2000 are looking at me. So is a Mitolo 2002 Shiraz. And one 1967 (the year I was born), Pio Cesare Barolo.

Ohh that's not good :-(. I think things like appliances are just made so shoddily now. I've had my ice maker's motor replaced at 5 years, and it needs another one, 5 years later. 10 yr old fridge, and it wasn't cheap. So I've had it for a bit, but the shelve's spill guards have all broken, the front of one of the door bins has broken... Ticks me off.

sounds delicious! did you write "margarine?!"

well she's half french so takes her quiche seriously...

sweet/tangy tomato sauce. usually comes in a squeeze bottle here. I've also made it with tomato paste or this last time I used stewed tomatoes

Yes, I was working on the North Island 2011-2012 (with less success than was profitable.)
Do you do any smoked meat/fish there and if so what wood do you use for smoke?
(Didn't do any BBQ in NZ, but made some good beer with NZ grown hops.)
Heard that there was an investigation into radiation from Fukashima on muttonbirds. Possible that you'd be better off with local fish?
Catsup is alternately spelled ketchup.

I know. I have a cellar :-)

Hey FFA - are you across the ditch? Or you have been? All this talk of slow-cooker Recipes makes me want to throw open the windows and fill my slowcooker with muttonbirds. But its a poor season and they arent available unless you know Ruapuke whanau, which i don't. Bluff oysters on the other hand.... excellent season....
Btw whats catsup?

Great idea for a recipe category.

Nearly all bottles of wine in Australia have screw on caps now. (The natural cork in the Leconfield was soaked about half way and that part crumbled as I removed it.)