Review

Restaurant review: The Inn at Edgars in Ainslie a perfect winter destination

Karen Hardy
By Karen Hardy
May 16 2022 - 2:00pm
Brooklyn Valley 1kg T-bone with pepper sauce. Picture: Elesa Kurtz

One thing I've noticed about living alone is that my consumption of red meat has decreased significantly. Don't get me wrong, I love a medium-rare, on the verge of rare, steak as much as the next carnivore. But when you're cooking for one, protein choice is complicated by so many things. Will it work as leftovers? Could I be bothered firing up the barbecue just for me? If I pop a whole lamb shoulder in the slow cooker am I prepared to eat the same meal for the next three weeks? More often than not, even though I know I am worth the rigmarole, I veer towards chicken, or increasingly fish, whole fish which I bung in the oven, rather enjoying the process of picking the flesh off the bones with my fingers as I eat it. (Given I've just admitted that, it's probably a good thing I eat alone, where have my manners gone?)

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad
Karen Hardy

Karen Hardy

Canberra Times lifestyle reporter

I've covered a few things here at The Canberra Times over the years, from sport to education. But now I get to write about the fun stuff - where to eat, what to do, places to go, people to see. Let me know about your favourite things. Email: karen.hardy@canberratimes.com.au

Get the latest Canberra news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.