What a great time of year. There is nothing I enjoy more than a good picnic.

A tussle with a marsupial is up there, but does not quite cut the mustard.
I rolled up to the annual Te Puna get together to be greeted with not one but six barbecues. Hey, what is a poor boy to do? The boss woman, being the kind hearted soul she is, wanted to lock me in the yard. Arrgh, no way boss! That just does not work. Anyway with much barking and tearing noises, she had to let me loose.
As I have never been that good at multiple choice I had to spread myself around, and got a little confused with all the sumptuous delights on offer.
The only down side though was this other pooch trying to steal my thunder; also called Diesel. All the twoleggers of the female gender were fussing over him, calling him cute. How gay is that? Now you can call me rugged, handsome, muscular, and all sorts of other manly terms, but cute... nah! I must introduce him to Oscar.
I do not know what was wrong with these good folk but the bloody thing was black and not even a Labrador, so either they had been partaking in to many G and Ts in the hot sun, or have not been doing the 'wild thing” and reading this ramble on a weekly basis.
I have been telling you all that there is only one 'Big D”, and that is me, the unholy chocolate crusader.
Everything worked out in the end though, as being the right neighbourly dog I am, I will share most things, just not food. The other boy can get all the cuddles and scratches, just not the food, that's my domain.
I would like to thank all the Te Puna gentry though, for putting on a splendid day, and next year I would appreciate if you named all the other dogs with those yellow sticker things, so you do not try to feed any dog but me. And speaking of feeding, John at the Aussie Butcher has all the right ideas.

Chicken salad with a kick

Ingredients
4 grilled skinless, boneless chicken breasts
1 cup white sugar
¼ cup water
½ cup red wine
1 cup orange juice
1 tsp wasabi paste
½ cup tomatoes, diced
¼ cup red onion, diced
2 Tbsp fresh coriander, chopped
2 limes, juiced
2 avocados, peeled, pitted and diced
Salt and pepper to taste
Hot sauce to taste
1 package mixed salad greens

Method
Preheat oven to 200C. Slice pre-grilled chicken into strips and set aside.
In a large, non-reactive pot, heat sugar and water together over medium-high heat, stirring occasionally until caramelised to a deep amber colour. Remove from heat slowly and carefully. Add red wine and return to heat until all particles are dissolved. Stir constantly. Add orange juice and wasabi, adjusting the amount to taste.
Brush chicken strips with the glaze and place on a baking sheet. Bake until heated through. While chicken is warming, toss together tomatoes, red onion, coriander, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste and spoon mixture onto greens. Top with warmed chicken strips and serve. Serves four.