There was much talk of mousse on the menu in the restaurant at 1 The Strand this week and it reminded of a picture that a mate emailed me this week.

When they said mousse I thought they meant moose. I'd hate to think of the mayhem of a moose loose in a bar. Then I figured the mousse and the moose might be two different beasts, and reckon I could deal to a mousse – especially one of Darryl the Chef's chocolate ones. Wait till the whippet gets a whiff of these!
I'm sure that somewhere back in my dim dark heritage, we chocolate Labradors must have been bred to sniff out and despatch chocolate mousses. Anyway, the pics from my mate Kelly are at the end of this column. I thought the caption was just so clever.
The music, laughter and general fun coming out of the old building on Sunday was a sight to behold. Great show to the boys on the guitars and just goes to show when the two leggers put their minds to it the place can rock.
Onwards and upwards and I just hope if a dishwasher is required in the kitchen, man am I up for it. All this talk on being up for it is making me weary and off to find a spot in the shade with one of Johnny's bones.
Talking about my mate Johnny boy from that great butchers shop in Gate Pa, the Aussie Butcher that is, make sure you get in quick smart and order your Christmas goodies. As I have said before I have in all my years of sitting under the Christmas table never had better tasting ham.
This week the man has chicken breasts on special so get in and check it all out

'Chicken salad'

Barbecued chicken with orange and avocado salad
Serves 4
Ingredients
4 skinned and boned chicken breasts

Marinade
2 cloves garlic, peeled and crushed
1 hot red chilli, halved and deseeded if preferred
2 Tbsp honey
2 Tbsp sesame oil
½ tsp freshly ground black pepper
1 tsp cumin seeds
2 Tbsp soy sauce
Dressing
1/3 cup freshly squeezed orange juice
1/3 cup olive or avocado oil
1 tsp honey
1 tsp soy sauce
½ tsp salt
Salad
2 oranges
2 ripe avocados
1 small lettuce, broken apart, washed and dried
½ cup salted cashews, chopped

Method
Mix marinade ingredients in a shallow dish and add chicken breasts. Turn breasts in marinade, then cover dish refrigerate for up to 1 hour.
Cook chicken breasts on both sides in a ridged grill pan or on a barbecue hot plate over low to medium heat until just cooked through. Rest chicken for 5 minutes before slicing on the diagonal with a sharp knife.
Whisk dressing ingredients together.
Using a serrated knife, peel skin and white pith from oranges. Cut orange into thick rounds. Halve avocados, remove stone, peel and cut flesh into thick slices. Arrange lettuce, avocado, orange segments and chicken on a platter. Pour over dressing. Scatter with cashews and serve.

Before I go I would like to pass on my condolences to Mayor Weld's family, and say he was a great friend of mine, always ready to scratch me behind my ears, and feed me whenever possible. You will be sadly missed big fella so rest in peace.
That's all from me this week folks; now better get out and about and chase a few whippets.