It was not as good as it should have been due to a loss of focus at critical moments.
When you are about to serve the main course and realise that you have not started to cook the vegetables then you have a significant problem – so the vegetables were a bit – well – on the crunchy side.
And I did leave a few ingredients out of the main dish and did not discover these until later – but they were not really important so had no material bearing on the outcome.
This was due to the fact that I spent time chatting with the guests rather than being in the kitchen where I belonged – so have no one to blame but myself.
But Gwenyth’s Australian specialties were a hit – although due to the inadequacies of Austrian cream the presentation of the Pavlova was flawed.
Apparently Austrian cream - once whipped - needs help to stay that way. We were not aware of the need for the magic ingredient to make this happen so – much to Gwenyth’s horror - the Pavlova began to slop over the sides of the plate as soon as she had decorated it with cream and kiwi fruit.
But it tasted just fine and everyone seemed to enjoy themselves.
Today Rozalin took delivery of our gigantic Turkey and I collected it from her.
Gwenyth and I decided that – for many good reasons - we should debone it so we watched a video on You Tube and then sharpened our boning knife and set about it.
I can’t say we did it with as much grace and skill as the butcher on the video but it is a pretty damn fine result and we now have a complete turkey without bones – just the legs and breasts.
Miraculously – we both still have all our fingers and thumbs and there was no loss of blood.
It is not something I would want to do more than once every year.