18 Dec

We reached Christchurch close to 7pm and before checking in to the YMCA we picked up dinner from Pedro’s House of Lamb. Dad said they had famous lamb shoulder. They used to have a proper restaurant, but after the Christchurch earthquake they relocated to a small stall next to a bottle shop and do takeaway only (maybe with plans to reopen in a more permanent location soon). The whole baby lamb shoulder was $35 and had been baked in a rosemary and garlic sauce and also came with scalloped...

20:49 / Christchurch / New Zealand / Pedro's House of Lamb / Travel
18 Dec

More Korean! I was originally going to get dolsot bibimbap, but went with kimchi dolsot bibimbap instead (both $16). I know it exists but I haven’t seen it on a menu yet so I thought I may as well try. The three portions of kimchi replaced a few of the other veggies they normally serve in their bibimbap and the gochujang represented one of the sections, rather than being free to add by customers. I chose beef, though pork, tuna and tofu were also options. It was nice, though...

14:17 / Dunedin / Korea House / Korean / New Zealand / Travel
17 Dec

On the way to the Moeraki Boulders we stopped at the Victorian town of Oamaru. There’s mainly art and craft shops, bookshops, artisan stores like limestone carving and glassblowers, a bakery, ice creamery and also a steampunk museum, which looked interesting, but there was a $10 entry fee and we didn't have much time to spend there, so we didn’t enter. Harbour St Bakery had bread, nice-looking pies and sweets like custard-filled croissants and other pastries. The two that caught my eye were the macaroon (gevulde koek, $5)...

14:34 / Dessert/Sweets / Harbour St Bakery / New Zealand / Oamaru / Travel
17 Dec

Since it was 7:30pm and on the way to the hotel, we visited Miga Korean BBQ and Japanese for dinner. I ordered gamjatang, which was spicy pork bone and potato stew with vegetables. Dad wanted either the bulgogi or the o-sam/o-jingoh/buldak/buldaejie (pork+squid, squid, chicken, pork: they were all stir-fried with a gochujang-based sauce, so basically the same but slightly different because of flavours imparted by the different meats used). I suggested the pork and squid because I thought they’d add nice flavours to the sauce. I also didn’t...

12:38 / Dunedin / Korean / Miga Korean BBQ and Japanese / New Zealand / Travel
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