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[anab1]

• 19:02 It's rained almost non-stop for the past 5 hrs.I'd like to be in Half Moon Bay having clam chowder at Ketch Joanne's.It's a rainy day thing. #

...developing my short attention span
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Yeah, take me along too

[toezontheground]

Did you know there's a Half Moon Bay in Auckland, NZ too? You might even get seafood chowder here: http://www.finda.co.nz/business/listing/19tv/half-moon-bay-restaurant-and-function-centre/

Re: Yeah, take me along too

[anab1]

Half Moon Bay, California looks a tremendous amount like your user photo in your response. A bit rough and rocky. It seems we only went in winter and so it even had that grey cast to it most of the time. Ketch Joanne's is a saloon-like restaurant that is famous for it's clam chowder and it is memorable. What sort of foods is NZ "famous" for? Other than that method of cooking in a hole in the ground?

Umm, roast lamb?

[toezontheground]

I can't even remember where the user pic came from now - it quite possibly is the US Pacific coast somewhere.

Well yeah, apart from Maori cuisine, of which - so far as I know - the hangi is the high point - next up in our culinary history was a colonial version of British food, which, frankly, sucked - the highlight would've been the roast lamb (or more likely mutton) and pink lamingtons (http://www.nzwomansweekly.co.nz/food/recipes/classic-kiwi-pink-lamingtons/story/3719303/).

Cuisine is going in two different directions now - increasingly diverse, international and eclectic at the quality end and among those who can cook, and increasingly 'Americanised' for the rest i.e. way too much pre-prepared unhealthy stuff in supermarket frozen food section, too much consumption of fast-food takeaways.