Old friends, good food, champagne and this:
It was so freaking hot we ended up over at the beach at around 4pm, then a dinner of lunch leftovers and bed.
Lamb backstrap simply marinated with some olive oil, salt, pepper, seeded mustard and rosemary then seared on the bbq.
Couscous salad with mint, coriander, tomato, cucumber and shallots, dressed in a dijon viniagrette
The Saigon salad.
Best pav ever, topped with fresh strawberries and blueberries and a fresh strawberry sauce. DIVINE.