I head to the most brightly lit table, but it burns my eyes out, so I move to an adjacent chair.
Good lighting makes for better photography. I hate having to do "dungeon photography". :)
12 hour dry roasted lamb shoulder with roast onion and parsnip mash with heirloom tomatoes.
Saltbush city lamb-its
The lamb is on the dry side, and is a bit chewy. It has a variety of tastes, from its well-cooked centre to the crispy exterior. It's not bursting with flavour, but it has a lot more character than a lamb chop. The parsnip purée adds a mild, appropriate, vegetable taste to the meat.
This was pleasant and interesting enough, but could've used a strong flavour of some sort.
Grilled ice cream sandwich with ginger syrup and double cream.
This is certainly an interesting combination of textures. The big, airy, crispy toast works as a pastry here. I wasn't sure it would. There's honey everywhere, which makes this super-sweet.
There are bits of fruit in the ice cream, and these varied tastes provide the strongest tastes in the dish.
The dollop of cream is superfluous. I never want cream with ice cream, custard, or similar.