keep the posts on this thread and new threads can be started later
ie "base gravey from az" etc etc

well done lads your absolute legends 

Good effort lads enjoy your day

Ive never made it, Ive aways bought it thought it was OK till i was in Australia and found most if not all make it from scratch its thousand times better then the little tubs here.. obvious i know, i thought i google it and have ago but the web is full of different recipes for the same thing.

I thought it would be just onion, cabbage, carrot and mayo but no, So who better to ask then the Cr0'sers for there

Best Coleslaw Recipes!

As I'm making Tandoori Chicken Tonight [and the bbq season isnt to far away]

Cheers UB.

Quote from: rallim on December 03, 2011, 01:50 AM
I agree with Phil the curries are nowhere close to BIR standard and quite a few of the restaurants are owned and run by Indians from Sri Lanka. I live in Greater Springfield about 45min drive from Gold Coast so have tried quite a few Indian restaurants at GC and haven?t been excited with any of them. The restaurant I frequent now and again at Springfield ?The Punjab Curry Club? is probably about the best I have found but still nothing like back home and they all have limited menus.
There is a restaurant that claims to be Balti BIR style went once but I was disappointed with the taste, food was very bland and tasteless.  Maybe try it again, could have been an off night for them plus it?s next door to an Irish (themed) pub.
http://www.thespiceavenue.com.au/
Sorry can?t help with Adelaide.  What I enjoy when I go to Australian Indian restaurants is good company a nice bottle of wine and some beers and a good laugh.  Oh! The curries I have eaten in QLD are mild even their vindaloo, I ask for Dessi (Indian) extra hot with green chillies. I can?t imagine Adelaide being any different.
How long are you coming over for? What part of NT are you going to? Besides Indian restaurants not being too clever Australia is a fantastic place to see.

George

Hi, sorry for the delay, will be visiting Aires rock in  NT looking forward to it now! eff me its alf hot! 37C at the moment!! that link looks pretty good i might just have to give that one a look, cheers UB.

i use this stuff, about 18 - 20 brests per slab

Garlic Chilli Chicken is the one i have trouble looking past on the BIR menu. good effort Stephen 

Darth you know the ins and outs of the forum PM Admin and get him to give you mod privileges

Cheers Natterjak I'm scratching about but cant find what I'm looking for lots of chat about missing curry, making curry and British bacon?