work eat laugh repeat

Two hats, four kids and a microwave

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Lamb rack with garden salad
November 4, 2016November 4, 2016workeatlaughrepeat

BBQ Lamb – Renee G

Dim sims
October 26, 2016October 26, 2016workeatlaughrepeat

Tim Ho Wan – Sydney Reviewer Renee G

Omelette, toast and avocado
October 6, 2016October 6, 2016workeatlaughrepeat

The Mystical Omelette – Chef Scotty B

Omelette and juice
September 23, 2016September 23, 2016workeatlaughrepeat

Fucking Hangover Omelette – Renee G

Pie Glorious Pie! What else is to live for?
September 16, 2016September 15, 2016workeatlaughrepeat

Pina Colada Pie – Chef Scotty B

Citrus and finger lime pie
September 8, 2016September 8, 2016workeatlaughrepeat

Doubt and Comfort Food – Renee G

Premium sliced brisket
September 1, 2016August 31, 2016workeatlaughrepeat

BBQ brisket – Chef Scotty B

Pulled brisket
August 25, 2016August 26, 2016workeatlaughrepeat

BBQ Brisket with Asian Slaw – Renee G

Muesli cup with fresh fruit
August 16, 2016August 16, 2016workeatlaughrepeat

The Grounds of Alexandria – Sydney Guest reviewer

Beef stew with fresh herbs and sourdough
August 12, 2016August 12, 2016workeatlaughrepeat

Beef And Beer Stew – Chef Scotty B

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Chefs. We can’t help but work, to create, provide and produce. Otherwise we’d just regress into unwashed, mentally atrophied, homunculi casting vacant states between our empty stoves, oxidizing carbon steel knives, and our ever dwindling supply of hard liquor. Green Hell. I give you the first round of fermented Ricoto hot sauce. Fermented 3 months and then aged 12 months before bottling. Ricoto or Manzano chilli hails from high in the Andes mountains and thrives on lower temperatures. It’s benign appearance hides a secret killer. These homegrown, little apple shaped lovelies, while having fresh, almost fruity flavours, can rate as high 250,000 scoville. #chilli #scoville #manzano #ricoto #hotsauce #cheflife #cooking #fermentation #chefsdayoff #homesteading #selfquarrantine #melbourne #footscray #homegrown #eatit
So, what do chefs do when they’ve spent all but four days of this year grinding it out in their kitchen? Spend the the day cooking outside of course! #bbq #ribs #pork #meat #mowthefuckenlawns #chefsdayoff #glaze #monday #eatit.

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