I met my eldest sister for lunch a few weeks ago at Kirribilli Cafe*, on Curtin University campus in Bentley. We both ordered the special of the day, coq au vin. We each had a quarter chicken with a drumstick and thigh, served on mashed potato, with carrots, mushrooms and bacon. I love it when the meat literally falls off a chicken drumstick, and that’s exactly how the chicken was in this dish – superbly tender. Before eating anything, I took all the chicken meat off the bones (very easy to do, with the chicken falling off the bone) and placed the bones on my side plate. Having done this, I was able to eat my lunch with a spoon.** The mashed potato was really creamy, yellow and buttery, and soaked up the rich, dark red wine sauce. The bacon was served next to the mashed potato- a pile of tender pink bacon pieces with a perfect striping of soft tasty fat. I drank up every drop of the sauce using my spoon – I didn’t lift the dish to my lips and drink, though I must admit I would’ve loved to! While this probably wasn’t coq au vin in the traditional sense, it was a great dish to eat for lunch on a cold day.