Food Safari......

The endeavour is to cook my way through the Food Safari - Glorious Adventures through a World of Cuisines cookbook with a few adaptions here and there as we cooks are renown for. And yes a little like Julie and Julia the movie which also featured a foodie blogger! Of course the process is taking a seasonal trajectory and my old summer favourite, eggplants, have been first on the list. The Shanghai-style stir-fried eggplants were excellent when added to hokkein noodles, chicken & few other veg. But an absolute must make is the Baba Ghanouj and for those that are not running out to get a copy of this lovely book here's the recipe:
3 medium eggplant
1 1/2 tablespoons tahini
1  tablespoons lemon juice
1-2 cloves garlic
2 teaspoons salt
1 tablespoon EV olive oil
Grill the eggplants whole over a gas flame, turning until the skin is evenly blistered and flesh is soft. Soak in cold water for 10 mins to cool then peel and allow to drain for approximately 25 mins. Puree in a food processor with tahini, lemon juice, garlic and salt until creamy - add more of the seasonings if needed to taste. I also like to add a little chopped parsley. Drizzle the olive oil on top to serve. Makes 3 cups. It is so smokey and delicious!

There's eating at home and EATING at home...

Piggy on a spit!

Half a pig is not the usual ‘come round for a BBQ fare' – but one that definitely shouldn’t be knocked back. Especially when the said pig has been slowly roasting over charcoal for 5 hours. The skin is crisp, salty decadence and the flesh ‘melt-in-the-mouth’ fabulous. Nothing more needed that a simple salad - picked from the garden and dressed with S & P, balsamic vinegar and olive oil. Not to mention the homemade Italian biscotti and real coffee as the night wears on. Okay, so the insiders know I didn’t have the coffee – ‘cause tea’s my preferred cup! Dining out or at home, whats your preference? - have you voted in the poll? - see below

Sweet or savoury?

I've never really understood the ‘sweet tooth's’ of this world. My food loves are predominantly savoury - pungent cheese, dense bread, juicy morsels of meat, spices, complex sauces……. But when it comes to a donut, well that’s different, I just adore the texture of a good one. And the Maha variety are GREAT and even better they’re filled with warm Turkish delight! That's not to say that the savoury fare at Maha is not great - it is.The Soufra (tasting menu) is a feast highlighting the wonderful flavours of the Middle East and a fantastic way to try a range of dishes. Maha 21 Bond Street, Melbourne.

Do readers need carbs?

Mr Tulk - the name of Victoria's first state librarian, Augustus Tulk and the cafe which can be found at the imposing and historic State Library. One could say that the menu is chokka's full of carbs - that's if you want a baguette or a panini, but my lovely duck and white peach salad was lacking in a bit a of starch. A shame really as the flavours and textures were beautiful. A little nutritional balance please! My companions poached eggs were perfectly executed and a fabulous accompaniment to the corned beef hash.


Mr Tulk, 328 Swanston Street Melbourne.