On Tuesday night Jac served grilled salt-and-pepper chicken salad. She ate hers with Paul Newman Ranch Dressing, while I had mine with Neil Perry Aioli.
For sweets Jac assembled a platter of cheese, fruit, crackers and fruit cake. Clockwise, from the mango at the top: fresh mango, dark fruit cake, pitted prunes, red apple, Mersey Valley cheese, Jarlsberg cheese, dates, dried apricots, and in the centre, crackers.
Yum, and yum.