Aussie Dinner

I've been spending some time away from my normal office in Collins St, in the company's office on St Kilda road. The guys I'm working with there have a really nice view from their window.

The lake is in Albert Park. The road around the outside of it is where they hold the Australian F1 Grand Prix. In the distance you can see Port Phillip bay.

Anyway, my boss, Steve, invited his team to a meal out last night. We all congregated at a restaurant in the Docklands waterfront called BlueFire.



The excuse for the get-together was that Miguel was over for the week from Holland.

He's the happy chap tucking in on the far side of the table.

BlueFire is a Brazilian restaurant and we had a Churrascaria banquet. I'd never come across such a thing before.

Our knife wielding passadors will expertly slice a variety of meats, sausages, and sizzling seafood straight from the espetus on to your plate.

Sausage (classic chorizo)

Chicken (Brazilian spices marinade)

Lamb (lemon, garlic, olive oil and fresh herbs)

Beef (oregano, black pepper, cumin, and garlic)

Pork (smoked chilli marinade)

Calamari (Brazilian spices marinade)

Swordfish (lemon, garlic, and provincial herb)

Churrascaria is served with grilled seasonal vegetables, along with Chef's variety of condiments including; barbeque relish, honey mustard, with caramelized onion & chilli jam.

Here's a passador in action.

You get a little beer mat that is green one side and red on the other. The idea is that they keep bringing you more meat until you turn it from green to red. We kept going until they, eventually, brought us some beef.

Gosh these Aussies like their meat. I'm proteined out now!