Constructing piesĀ 

Ready made pie cases and lids are ordered in by the box. 

Chef makes delicious fillings

I put the two together and bake them for sale in the little pie warmer out front. 
K for kangaroo 

Strip of herbs for a scrumptious chicken and mushroom. 

And lamb curry. 

The other day was chorizo and beans or vindaloo. 

Tomorrow is chilli con carne beef and something else… I can’t remember. 


There is no such thing as normal. We all know  that. However I have a routine emerging:

Allow me to start with Tuesday: “Cook”  7am -11am breakfast, 7-11 style sandwiches, fruit platter, fresh baked pie, tons of washing up and clean up, restock staff fridge… so far I’ve been lucky to get out before 12 noon.  Break time and I go have a snooze. Then back in for the next stint. “Kitchenhand” 5 pm- close. So heaps more dishes, plate up entrees, prep salads, generally do as I’m asked by the Chef. Sweep and mop the floor when it’s all over. 

Wednesday is BBQ night and in the interest of actually publishing a blog post, I’ll describe that later. 

Thursday: as Tuesday 

Friday: as Tuesday 

Saturday: Tuesday, am only

Sunday: as Tuesday 

Monday: day off woo hoo!!!!

Preparing breakfast supplies