Comparing places like Busselton, Margaret River, Gracetown, Augusta, Denmark, Albany and the surrounds to when I was a kid, the South Coast of WA has had a lot of development. I remember driving from Denmark to Albany a few years ago and seeing that huge scar left by some attempt to stick a highway or something through on the coastline and almost cried.

I specifically asked that question and apparently it's an urban myth.

GENERALLY in MY experience curries here are not as good as curries in the UK. We had a curry house near where we lived and I have yet to taste a better curry. As I say that is MY personal experience.

A longstanding myth. It doesn't even make sense.

Have you tried asking the Indians in Australia why their curries aren't as good as the curries made by Indians in the UK?

I have... it's to do with the Chef and their experience. We now have a ex UK Indian chef at our Local Curry house and you can tell.

Two Chefs can use the exact same ingredients, and get quite different flavours, especially with spices at the frying stage.

So why does Australian Cadburys that I eat in New Zealand taste of rancid milk ?

Ahh your probably only getting the labels and the locals are sticking Whittaker's in it.

That's interesting too. I've learnt a few things from this 'title.' I've got a jar of Patak's Curry Paste which I've not actually used yet. All I did was to throw jar of Curry sauce over my chicken, and then add whatever I could find - mushrooms, cherry tomatoes, red capsicum, green beans - even threw in a few blueberries to see how they would add?

Talking of 'red capsicums', I had an otherwise perfectly acceptable red chicken curry in The Strand/Aldwych - near Somerset House I think, is that the right street? Anyway I took a HUGE bite out of what I thought was a red capsicum but turned out to be a red chilli.

For about five minutes I was REALLY scared. What the **** are you supposed to do?

I don't use Pataks. Greasy, harsh and raw tasting. The slick of oil on their pickles was enough to put me off. Wasn't to impressed by a jar of their curry sauce either, for the same reasons. Much prefer Sharwoods for mango chutney and raw poppodoms which I microwave. I make my own curry sauce with cumin, garlic, chilli, garam masala. My Thai green curry includes ginger, garlic, soy sauce and corriander. My tikka chicken is diced red onion, ginger, garlic, lime juice, tomato puree, soy sauce, garam masala, cinnamon, and chilli pepper.

Serve with natural yoghurt. No cream or ghee in my 99% fat free kitchen !

It's hard to find Sharwoods here in NZ. So I've found Baxters Mango and Ginger chutney a good if not better alternative. Pataks raw poppodoms are ok.

P.S. was suprised and glad to see Colmans products here i.e. proper mint sauce, English Mustard.

Because they put rancid milk in it.

Good Indian restaurant in Adelaide: Jasmin.

Man up and swallow.

No I haven't but to be honest what are they going to say ?

New book just released, sure to be a big hit with many BE'ers and a top seller for Amazon and The Book Depository:
The Definitive Guide to UK Supermarket Ready Meals by William Henry Ingingpom

What an anchor