I finally had a chicken parmigiana so the jaw dropping, incredulous looks can stop. I have now consumed - or at least put a dent into - Australian's favourite pub meal. It wasn't much of a dent though - that fillet was not small. I tried though - and it wasn't bad. More than the chicken or the beer, the company was spot on. Conversation is an awesome thing, isn't it? Thanks Barto and Co. I had a great time! PS: I still don't understand ordering gravy with chips though - that's just too hard-core Aussie for me.

Pikelets

• 1 cup self-raising flour
• 1 tablespoon castor sugar
• pinch of salt
• ¾ cup milk
• 1 egg
• butter

1. Mix flour, sugar and a pinch of salt together in a bowl.
2. Make a "well" in the dry mixture.
3. Add the ¾ cup of milk and one egg.
4. Mix with whisk: first combining the wet ingredients in the well of the bowl, gradually mixing in the dry ingredients until you have a thickened, smooth batter.
5. Heat flat pan, brush pan with a small amount of butter.
6. Drop dessert-spoons-full of batter in to the pan.
7. Cook until both sides of the pikelet are golden brown.
8. Serve with butter and jam.

In other news: Um.. . I'm not sayin' anything... yet.