tag:blogger.com,1999:blog-84347509553058556482024-03-14T07:23:32.783+11:00EatThisMelbourne restaurants to try, food experiences to be had, recipes to attempt, ingredients to add to your shopping list - drop by and see what is in season!Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-8434750955305855648.post-50318479503624153142012-03-06T22:13:00.000+11:002012-03-06T22:13:00.510+11:00A significant birthday @ the Flower Drum<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG0r7gJQguu_gwo_ddW6vPEaKBWU2GR1BHG2CnintMIclN6hfXt7Qw44oqVZ4QX_qDKXoWEEkrpwhLI5gSp2V1ZMzzidYCb07gVt7h7S6j0xU78n2qsyO-tWGhbLUQWY1wEGgzsv0GI8/s1600/IMG_3103.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG0r7gJQguu_gwo_ddW6vPEaKBWU2GR1BHG2CnintMIclN6hfXt7Qw44oqVZ4QX_qDKXoWEEkrpwhLI5gSp2V1ZMzzidYCb07gVt7h7S6j0xU78n2qsyO-tWGhbLUQWY1wEGgzsv0GI8/s200/IMG_3103.JPG" width="200" /></a></div>
No not mine but there is another one of those on its way for me later in
2012 so stay tuned.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvw-Cx5i_3Gxl8Rpy7Qjw7x3HTvl7-CUdJ2w1AHOe-KjkxOMUwT0ZaOF8yX2cLS5ceSvg6OF1XoG_sAiECds-FvzbwpYoJXG1eSnS_lS1YXFqjVMIvDghEuDXZEz9OCYiAAJnnRxcBGk/s1600/IMG_3104.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvw-Cx5i_3Gxl8Rpy7Qjw7x3HTvl7-CUdJ2w1AHOe-KjkxOMUwT0ZaOF8yX2cLS5ceSvg6OF1XoG_sAiECds-FvzbwpYoJXG1eSnS_lS1YXFqjVMIvDghEuDXZEz9OCYiAAJnnRxcBGk/s200/IMG_3104.JPG" width="200" /></a>After 32 years in and around the Melbourne
hospitality scene dining at<a href="http://www.flower-drum.com/" target="_blank"></a> Flower Drum was long overdue. If you haven't been and want a hint of what to expect
then my best suggestion is check out their website. No more required
than clicking <a href="http://www.flower-drum.com/" target="_blank">Flower Drum</a> here and the link
will take you on a short journey into the elegant and refined world
created by Gilbert Lau in 1975 and now continued by Chef Anthony Lui and
a small army of professionals.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeKsXd1K7ZTleJ01QbCRp6ovBLJtevCG9DfERjdfsFcvwsHQMJjRJvFcDRxDlW8FM_sZMxltTfPzjXCeGDs_3yuPcvRAjna50hzQyaY_dA8mFpC9xZps0rXZGClO0jGJ3wanFD2a7Zgc/s1600/IMG_3105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeKsXd1K7ZTleJ01QbCRp6ovBLJtevCG9DfERjdfsFcvwsHQMJjRJvFcDRxDlW8FM_sZMxltTfPzjXCeGDs_3yuPcvRAjna50hzQyaY_dA8mFpC9xZps0rXZGClO0jGJ3wanFD2a7Zgc/s200/IMG_3105.JPG" width="200" /></a>But better still make a booking to
experience part of Melbourne's rich culinary diversity. Balance some of the spectacular cheap
and grungy haunts with an evening of style, classical Cantonese fare and of course a bill to match. We did not indulge in the entrée serve of Shark fin soup at $160 per person, the sweet birds nest soup at $135.00 or order the whole suckling pig 2 days in advance at $500.00 nor did we choose the degustation option. Instead we ordered dishes to share although its silver service all the way here so every morsel is precisely portioned. <br />
<br />
<div style="text-align: center;">
Quail Sang Choi Bao</div>
<div style="text-align: center;">
Duck wontons in broth</div>
<div style="text-align: center;">
Calamari with spicy salt</div>
<div style="text-align: center;">
Stuffed Eggplant (devoured before pic taken)</div>
<div style="text-align: center;">
Coral trout in seasoned soy</div>
<div style="text-align: center;">
Crispy skin chicken</div>
<div style="text-align: center;">
Stir fried wild Barramundi noodles</div>
<div style="text-align: center;">
Hong Kong style beef hor fun (not pictured)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJRX5RSCjfv9HuhwRAFLQCU4qWiYe2ko75Vf-1NEssU2-22470BBCtJc3AHj2rHOB__0LIJSb7F16MsHlsQPRShkor-EsL5P8mYEV8V_Bb8HKWz_FbkcPmtGXiwU0T-ZqfCRz6tuprvo/s1600/IMG_3109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJRX5RSCjfv9HuhwRAFLQCU4qWiYe2ko75Vf-1NEssU2-22470BBCtJc3AHj2rHOB__0LIJSb7F16MsHlsQPRShkor-EsL5P8mYEV8V_Bb8HKWz_FbkcPmtGXiwU0T-ZqfCRz6tuprvo/s200/IMG_3109.JPG" width="200" /></a>We each had our favourites but the crispy skin chicken was a absolute winner, the skin as promised crispy, but the moistness of the flesh stunning and the extra salty tang mmmmmm. Not every dish was a knock out but all were professionally executed, melt in the mouth calamari, full bodied broth, delicate pastry and lettuce cups all the same size. I wonder how many icebergs are on their Fruit & Veg order each week? There didn't seem to be a table without the delicate little San Choi Bao.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MoNg7ySjBwQEFEZ7e7AjMZoED_-upj_8dBrM1CHx7AWm-lSPxpIyhdl3dGlHC6UTWMk9ZMAJomm6HFUwFrcG-iJmE-8VHDrgIpl3abULeVRT0KZ8_e-mOBA9Dr56ll9gAlI5HjpZ9cQ/s1600/IMG_3108.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MoNg7ySjBwQEFEZ7e7AjMZoED_-upj_8dBrM1CHx7AWm-lSPxpIyhdl3dGlHC6UTWMk9ZMAJomm6HFUwFrcG-iJmE-8VHDrgIpl3abULeVRT0KZ8_e-mOBA9Dr56ll9gAlI5HjpZ9cQ/s200/IMG_3108.JPG" width="200" /></a>A few before me have chosen to make comparisons with cheaper versions of these dishes but I don't believe there is much to gain from this exercise. I'm happy to reminisce separately about the street food of China (and my other travels in Asian) and the enjoyable evening of elegance we had at Flower Drum.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05yO9ilT9QxBZiaVZEPDVta2Gb-RSUCRbU8ZRF-LmikWehww2vvlx-JRPN3qGqSQFvsDi77z7IOhf-XTHKmzJWEryjRjI1umEuFOOUKSkdmtm7xKKYQSElxzGJnDl7Yl5TK7Meke17xk/s1600/IMG_3107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05yO9ilT9QxBZiaVZEPDVta2Gb-RSUCRbU8ZRF-LmikWehww2vvlx-JRPN3qGqSQFvsDi77z7IOhf-XTHKmzJWEryjRjI1umEuFOOUKSkdmtm7xKKYQSElxzGJnDl7Yl5TK7Meke17xk/s200/IMG_3107.JPG" width="200" /></a>I was looking forward to a trip down memory lane with the Peking Toffee Apples for dessert but the birthday girl had other ideas and was planning to restaurant hop for a bit of gelati to finish the meal. It's probably my own doing in exposing her from an early age to a diversity of wonderful food. A trip to the rural 'Chinese' [restaurant] of my youth was special fried rice, combination omelette, sweet and sour pork or chicken, Cantonese beef and fried banana fritters - and just quietly still is for the locals still there, lucky I escaped to 'the big smoke'.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.urbanspoon.com/r/71/760712/restaurant/CBD/Flower-Drum-Melbourne"><img alt="Flower Drum on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760712/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br /></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com2tag:blogger.com,1999:blog-8434750955305855648.post-67355457632434183252012-03-04T20:20:00.001+11:002012-03-04T20:20:36.316+11:00No black sheep to be seen!<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETS-53pmko2p0x9GuD4AYT82HDSravdm8NghS1szUPbY53HoQ727UUM7gr2JjGYBTTjfTz1BbDbjRRm87vP_g_mHdhSDEaUiQLMav64Dkv91JHX3HlBhqis3hZHX2isKisVhfaI2-SSM/s1600/IMG_3047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETS-53pmko2p0x9GuD4AYT82HDSravdm8NghS1szUPbY53HoQ727UUM7gr2JjGYBTTjfTz1BbDbjRRm87vP_g_mHdhSDEaUiQLMav64Dkv91JHX3HlBhqis3hZHX2isKisVhfaI2-SSM/s200/IMG_3047.JPG" width="200" /></a>Sorry for the pun, just can't help myself sometimes, even though I know it will get me into trouble. I'm regularly told there is no place for clichés in good writing.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoATPb5ja3P7uyMY3dKPIC0l97EYdkP5a9kNMP3QnK-iceMJkZdArP08NgO7KQNY0Ld1-jfYgNzEBoZGYpw5D2JZ71jMO5rJaOgy1GHxc1CPwuJXvhSctbvCqY_4hxL1YinmYd2Ia9taY/s1600/IMG_3042.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoATPb5ja3P7uyMY3dKPIC0l97EYdkP5a9kNMP3QnK-iceMJkZdArP08NgO7KQNY0Ld1-jfYgNzEBoZGYpw5D2JZ71jMO5rJaOgy1GHxc1CPwuJXvhSctbvCqY_4hxL1YinmYd2Ia9taY/s200/IMG_3042.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxfwmY8ya2o7pZU_kXeWMu1JHgB40y6CO33unn0eI7OnJ9PJbLEmQQ6eJcI5T9lLh47FETxqg4yijmkFZF7qKfUK0s8G2dx1FZvfPLeo2VwLlJApV_rMvhd91Z4JeTouUc7a4Lx1FFok/s1600/IMG_3046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxfwmY8ya2o7pZU_kXeWMu1JHgB40y6CO33unn0eI7OnJ9PJbLEmQQ6eJcI5T9lLh47FETxqg4yijmkFZF7qKfUK0s8G2dx1FZvfPLeo2VwLlJApV_rMvhd91Z4JeTouUc7a4Lx1FFok/s200/IMG_3046.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYkkmHT24l_iB45teGYvIHAjmve-BiS4yw9vlLx5FpTcN-FoYLv_4_C2Ju9mlMq4dP_rKbunV4eUJdckXc2c8wSPpPuWWcU8BbgQTpsAr17pz4KS_tYKHcfwpKyrmhAfYTnXZLMQOAJQ/s1600/IMG_3040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYkkmHT24l_iB45teGYvIHAjmve-BiS4yw9vlLx5FpTcN-FoYLv_4_C2Ju9mlMq4dP_rKbunV4eUJdckXc2c8wSPpPuWWcU8BbgQTpsAr17pz4KS_tYKHcfwpKyrmhAfYTnXZLMQOAJQ/s200/IMG_3040.JPG" style="cursor: move;" width="200" /></a><a href="http://www.threebagsfullcafe.com.au/" target="_blank">Three Bags Full</a> is a delight. The drizzle outside had us sitting inside but no bother as the setting is open and spacious, a bit of a treat for popular cafes which tend to be jam packed shoulder-to-shoulder dining. The decor is modern albeit with a hint of retro - the sugar bowls from an earlier era - my mum had a set of these ramekins, black on the exterior and shades of the 60's on the inner - burnt orange, mission brown, old bath green. <br />
<br />
Our brunch was fresh and tasty, a plate of seasonal summer salads including barley and corn, pea & feta fritters topped with beetroot cured salmon (very pretty), avocado, rocket & dill sour cream. Ample size portions for the price and importantly the service is as it should be - efficient and warm. All good really.<br />
<br />
I was tempted to take a little of this place home with me and there was plenty to choose from waiting at the till upon bill paying but I resisted the cakes and preserves vowing instead to crank up my own relish or jam production. <a href="http://www.urbanspoon.com/r/71/1506665/restaurant/Melbourne/Richmond/Three-Bags-Full-Abbotsford"><img alt="Three Bags Full on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1506665/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> <br />
</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-65800401647991239042012-03-02T17:28:00.002+11:002012-03-02T17:28:56.674+11:00The negligent blogger<div dir="ltr" style="text-align: left;" trbidi="on">
No excuses.... well a few... another unit completed in my post grad studies in Nutrition (my first exam since 1979)... an engagement and associated celebrations... and .... that's enough... time to get back to it.<br />
<br />
I think a few random pics are in order to kick it off again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPyqsgop37HzgEJWOQuWV9eu67DdgM15atOveQTdS0MwxUrFYx0x1dRmZoGsqkGDqmtNcnQ5tnznZfUtkO7gB-8WduUiJXBj8Jlh5X3LFrvvAXm-TBzXplxkSiCzoZz2ffvexPS3g90o/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPyqsgop37HzgEJWOQuWV9eu67DdgM15atOveQTdS0MwxUrFYx0x1dRmZoGsqkGDqmtNcnQ5tnznZfUtkO7gB-8WduUiJXBj8Jlh5X3LFrvvAXm-TBzXplxkSiCzoZz2ffvexPS3g90o/s320/IMG_3196.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHeX0PzJjQfMCZ6FQf0sUSPZdg-W8U5ix2LcHM4Qw4u4IlizDyWGh74taiBlUkrNNoBLtCZRiFtxlzUdrS-BIQQEn4NHDPjKg8KD-2y6WOqI7w9Cswq3Ci1qI1bWmMYpTfIC5qScOhlo/s1600/IMG_3213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHeX0PzJjQfMCZ6FQf0sUSPZdg-W8U5ix2LcHM4Qw4u4IlizDyWGh74taiBlUkrNNoBLtCZRiFtxlzUdrS-BIQQEn4NHDPjKg8KD-2y6WOqI7w9Cswq3Ci1qI1bWmMYpTfIC5qScOhlo/s320/IMG_3213.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGBVLwOUSYxxoyrzHw1pGmsb7F7aQYEFwee630CccSf6txxgSrNpWMdxm4kC_kWvDo9jRskr_PK3Xju_cDYLbAXsthAy0Fpr0XP7mMjkskfPkdHtBVYGIEGo6HOk30jgyLkChhyphenhyphengFbQQ/s1600/IMG_3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGBVLwOUSYxxoyrzHw1pGmsb7F7aQYEFwee630CccSf6txxgSrNpWMdxm4kC_kWvDo9jRskr_PK3Xju_cDYLbAXsthAy0Fpr0XP7mMjkskfPkdHtBVYGIEGo6HOk30jgyLkChhyphenhyphengFbQQ/s320/IMG_3215.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B9QQWS3_tH-u0RIodTyQP2pdfhR2b_Ypn0kMc5mUIAwFhyMcKSNu1GQDGAQRPTh7ZpKso2ty-Zo941SOLVaE3sdc8IMh5XfjvD3vvgMe8Iv36rXxR_cEsi3ZC4ewR9c9rqWpM0WUB8o/s1600/IMG_3221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B9QQWS3_tH-u0RIodTyQP2pdfhR2b_Ypn0kMc5mUIAwFhyMcKSNu1GQDGAQRPTh7ZpKso2ty-Zo941SOLVaE3sdc8IMh5XfjvD3vvgMe8Iv36rXxR_cEsi3ZC4ewR9c9rqWpM0WUB8o/s320/IMG_3221.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwzz7cLwb1fMqxIMk8HvsoO0OzsBR9HAbZRzHYGSjtJ3BQ-qTCEjYz6zl6vQCW2PN-5rjiMmxYtlk5PgpSY6kOSgZYNYjO3vBg2FMakhhCWIbNW55MksPqHLpqDUY8YTQ20NFgyjqCEg/s1600/IMG_3187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwzz7cLwb1fMqxIMk8HvsoO0OzsBR9HAbZRzHYGSjtJ3BQ-qTCEjYz6zl6vQCW2PN-5rjiMmxYtlk5PgpSY6kOSgZYNYjO3vBg2FMakhhCWIbNW55MksPqHLpqDUY8YTQ20NFgyjqCEg/s320/IMG_3187.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojW9t5bWg1RqA_U2d8peNI_QrW9cvgpAphYxrfpR8BcTR19CCHFGBari6XsGz-XLpUrESl_sp8Ja-iXaQ1bt8GLCpzqJXiWqS39WTvDRF4Ozr7saNLrkw5l-om09xF3UWO68dUETmOHk/s1600/IMG_3181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojW9t5bWg1RqA_U2d8peNI_QrW9cvgpAphYxrfpR8BcTR19CCHFGBari6XsGz-XLpUrESl_sp8Ja-iXaQ1bt8GLCpzqJXiWqS39WTvDRF4Ozr7saNLrkw5l-om09xF3UWO68dUETmOHk/s320/IMG_3181.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi14XlUOq0WhiYNTUycfQyDlfZUwznhXh0JiNaJmk6UoDx4QS9tFvtafHlc6cy4pNvSQagfBoveTko6JdYLpr5qFiJoyHMKMYEOFB-VVaOkMOZQnU-aRaolIVwqH5s57NA1jeCx-j5o90/s1600/IMG_3153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi14XlUOq0WhiYNTUycfQyDlfZUwznhXh0JiNaJmk6UoDx4QS9tFvtafHlc6cy4pNvSQagfBoveTko6JdYLpr5qFiJoyHMKMYEOFB-VVaOkMOZQnU-aRaolIVwqH5s57NA1jeCx-j5o90/s320/IMG_3153.JPG" width="320" /></a></div>
<br /></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-10971613516704769232011-11-21T18:45:00.000+11:002011-11-23T22:30:24.545+11:00Ode to my sister's jelly slice<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKfwheCdp7Ck_cKTCFK_eOnTciRwjvG-0NKszJCQDKZ2bJsQbEvHWVcj-XOp_rbGK6xXjIgT0p6b7dQpUtW6wZt8xSgOQSjZZC_YMAGx6KHWEIVjM1v-Pr5p64YjhIoVGBj86Lu_u8rg/s1600/IMG_2408.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKfwheCdp7Ck_cKTCFK_eOnTciRwjvG-0NKszJCQDKZ2bJsQbEvHWVcj-XOp_rbGK6xXjIgT0p6b7dQpUtW6wZt8xSgOQSjZZC_YMAGx6KHWEIVjM1v-Pr5p64YjhIoVGBj86Lu_u8rg/s320/IMG_2408.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Mmmmmmmmmmm</span></td></tr>
</tbody></table>
<div style="font-family: Verdana,sans-serif;">
Its afternoon tea on the farm - my sister's dairy farm that is. And in true CWA (Country Women's Association) style the glistening jelly slice has just be removed from its tin and awaits slicing into delicious morsels to accompany our tea - with fresh un-pasteurised milk provided by the girls! I'm sure this one would win a blue sash first price at any rural show but it's just for us and the farmer (my brother in law).</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
Now I have to say that unlike my mother, and her mother before her (that would be my grandmother and kitchen mentor), my sister has a much more diverse culinary heritage. With a apprenticeship at a city boutique hotel, a stint working from the reknown Walter Bourke, cooking for a major catering outfit, producing gourmet take home diners and hand making chocolates for one of the first Chocolatiers in Melbourne, this is no average farmers wife.<br />
<br />
And there in lies one of the fabulous capacities of a cooks life, it takes one on so many journeys and yet sometimes seems to take us right back to where it all started. As my sister and I discuss the tricks of jams, relishes, scones and sponges it is a reminder of a rural childhood cooking with Grandma on the wood burning Aga stove. Not so dissimilar to talking to fellow cooks Greg Malouf about his Middle Eastern heritage or George Calombaris about growing up in a Greek Cypriot household. <a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div>
</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-57733321290303763452011-11-20T18:37:00.000+11:002011-11-20T21:18:52.888+11:00Cheers, Salute, Kanbei, Prost, Campai, Bottoms up or Chin Chin<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAY28pbDV-UPbUVpOH5NCWSYnnEuM_CHraE0iBkX7bjoVshgekKZxxz_zShRjHczBkmI0eeJXaie7saUYDTR3918_-W1914wNPkxBe3IgnHh783eeZeNiAY0yqa4hBmemkeVxBgzuIE/s1600/IMG_3083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAY28pbDV-UPbUVpOH5NCWSYnnEuM_CHraE0iBkX7bjoVshgekKZxxz_zShRjHczBkmI0eeJXaie7saUYDTR3918_-W1914wNPkxBe3IgnHh783eeZeNiAY0yqa4hBmemkeVxBgzuIE/s320/IMG_3083.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif9TsOQH6BSvDGaC4HNobWpgjyEh-TJHVH8EXVLgZKh1yeOd974xfRIqNluLnv4_w2vBmwzAr56gbJlPNlWGsMZpaZO_PdhngBnhqR9VDnHL0lZqTVObatKr8qR6yM95VTGPIpaIFQnM/s1600/IMG_3085.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltK5U3MKVnbmInkJfx6k-AytiVDGrai0OGsGsDW3Un1BpTFMPevH9i0cb4_DAZs7hKU1UhX-0wxnGQe1Va3o_GNXsp3LEdExBujVWAyrwNiEW-4IaGvP3tBsZmw4-moIABneTLcSFlk0/s1600/IMG_3084.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltK5U3MKVnbmInkJfx6k-AytiVDGrai0OGsGsDW3Un1BpTFMPevH9i0cb4_DAZs7hKU1UhX-0wxnGQe1Va3o_GNXsp3LEdExBujVWAyrwNiEW-4IaGvP3tBsZmw4-moIABneTLcSFlk0/s320/IMG_3084.JPG" width="320" /></a><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif9TsOQH6BSvDGaC4HNobWpgjyEh-TJHVH8EXVLgZKh1yeOd974xfRIqNluLnv4_w2vBmwzAr56gbJlPNlWGsMZpaZO_PdhngBnhqR9VDnHL0lZqTVObatKr8qR6yM95VTGPIpaIFQnM/s320/IMG_3085.JPG" width="320" /><br />
<div style="font-family: Verdana,sans-serif;">
In whichever language you choose I'll drink to a table or barstool at Chin Chin. Fresh and vibrant dishes with staff to match!!! (More about the cheeky 'as long as you're happy' barman later). Nestled against the wall at the back of the bar watching the world go by, tonight was when dining solo had an advantage. The snaking queue heading down Flinders Lane was being informed that it was a 1 to 2 hour wait for a table, depending on how many friends you were dining with, but for me on my own it was straight in. Occasionally I rather enjoy 'a table for one' and with the trend towards bar dining it seldom ends up a lonely experience. <br />
<br />
<div class="MsoNormal">
The major disadvantage kicks in when having to choose just a dish or two with a menu focused on sharing. However not only did I thoroughly enjoy my silken tofu and banana blossom salad and pork "roll ups" I visually devoured the Massaman curry, salt and pepper squid, crispy chicken wings and pat Thai of my bar dining 'neighbours'. Luckily they were sociable<span style="font-family: Arial; font-size: 14pt;"></span> so my culinary surveillance didn't get creepy - and a happy 9th anniversary to the 'floral bouquet' couple. </div>
</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyai3DMy0RV7tdjnw5cxGuPdWEV7wFJNrJKFgjiCIaXtrqqA7mSAaJrT0TKk7484W9M80gCPq8QuCFVW8P79mYfXRWrmIMhdTRpXE-ePbe5lW1ezTX5T3s5bdPdA9t0xGVFCMiPtbMDVg/s1600/IMG_3090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyai3DMy0RV7tdjnw5cxGuPdWEV7wFJNrJKFgjiCIaXtrqqA7mSAaJrT0TKk7484W9M80gCPq8QuCFVW8P79mYfXRWrmIMhdTRpXE-ePbe5lW1ezTX5T3s5bdPdA9t0xGVFCMiPtbMDVg/s320/IMG_3090.JPG" width="240" /></a> Now dessert is not normally a big priority but sometimes I can be tempted and my lone dining status was receiving ample enticement<span style="font-family: Arial; font-size: 14pt;"></span>. Plenty of banter with the barman/waiter about our respective travels in India combined with a little up-selling. So Layered jellies of coconut milk and passion fruit with slow poached pineapple it was and a good excuse to have a sticky, a rather delightful Frogmore Creek Iced Riesling (and an interesting lesson on the origins of Iced Riesling from my friendly compatriot). Definitely worth it the wine, the chitchat and the oh so creamy and refreshing coconut jelly. Yum</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">There seems to be a few complaints about the queuing</span><span style="font-family: Verdana,sans-serif;">. Well really....... the restaurant game is a tough gig and if it takes a no booking policy and </span><span style="font-family: Verdana,sans-serif;">table </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">turn over to make it viable then so be it. The reliance on degustation/set menus or minimum spend or booking months in advance to allow the dining public the quality we seek seems fair. We are so lucky in Melbourne to have so many dining experiences to choose from - so if queuing </span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">isn't to your liking </span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">dine elsewhere I reckon.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://www.urbanspoon.com/r/71/1596082/restaurant/CBD/Chin-Chin-Melbourne"><img alt="Chin Chin on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1596082/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;"> </span></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-49830101530597148862011-11-18T20:34:00.001+11:002011-11-19T13:55:23.834+11:00There's cake and then there's.....<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsMDM1DG0dBLhXae0NhP8qaQcb8r2KfhuOfqhUZL8TpxDpe4H4kTzZvo0E4R6En8qLbEp6SyBYw_YX7X8CpRSZqSRghQ4bIogVKvTEvDSnDIY6vTm0hT81AyTCNVdFdnT_YzfNhHNRM/s1600/IMG_3081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsMDM1DG0dBLhXae0NhP8qaQcb8r2KfhuOfqhUZL8TpxDpe4H4kTzZvo0E4R6En8qLbEp6SyBYw_YX7X8CpRSZqSRghQ4bIogVKvTEvDSnDIY6vTm0hT81AyTCNVdFdnT_YzfNhHNRM/s200/IMG_3081.JPG" width="200" /></a>Macarons! The affair with cupcakes has waned and one can feel the love - of macarons - in the streets of Melbourne. In amongst busy Hardware Lane, overflowing with eateries, is a whole shop dedicated to just this one French pastry. There is a chic austerity upon entering the pastel palace that is home to arguably some of the city's best - <a href="http://labellemiette.com.au/mac/" target="_blank">La Belle Miette</a>. The uninitiated peer through the pristine shop window and the first time visitor battles to decide between the Salty Caramel, vibrant Raspberry and the decadent ‘Bastille’ (Moet et Chandon and Blackcurrant) or other 10 or so flavours. Patiently waiting in the queue is the addicted anticipating their next fix. </div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9QOeM24XXz1ElQLXi4FOkaBQs1zZkHqRcp75webPzAxeJ4TsqeSqsBb2lEGx3Erc1ExBbrziicvcSmvOX0rNta969V7UsLt9TQ7Sxe2xk52xGewz8LoktMLNQIg0rO0yCztu2-EnjZQ/s1600/IMG_3080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9QOeM24XXz1ElQLXi4FOkaBQs1zZkHqRcp75webPzAxeJ4TsqeSqsBb2lEGx3Erc1ExBbrziicvcSmvOX0rNta969V7UsLt9TQ7Sxe2xk52xGewz8LoktMLNQIg0rO0yCztu2-EnjZQ/s200/IMG_3080.JPG" width="200" /></a> Customers are rewarded with beautifully boxed crunchy intense sweet chewiness no matter what their flavour preference
and in just the right portion to avoid feelings of guilt. Unless of
course one attempts to try too many flavours or the entire selection! I'm glad my addiction to food is broad so I can enjoy just one - the 'Bastille’ – and I don't feel compelled to travel around Melbourne tasting each and every flavours on offer. Although LuxBite is on my list next time I'm on that side of town and the Kaffir Lime is inviting - uh oh.....</div>
<a href="http://www.urbanspoon.com/r/71/1573576/restaurant/CBD/La-Belle-Miette-Melbourne" style="margin-left: 1em; margin-right: 1em;"><img alt="La Belle Miette on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1573576/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a> <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSejYo12Wk6Qa7nfAVN3toTfaEWLyTzEr5m5VOixWH0DnJdy1K-cy0RIa4i-3MHXuFhNbUPFrvTT1QumOYShVWlr6YWp6zoRLplPR6GZSQ7YK5O146jg-IqQgzmL5sMmxeBN2JjOL-ok/s1600/IMG_3071.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSejYo12Wk6Qa7nfAVN3toTfaEWLyTzEr5m5VOixWH0DnJdy1K-cy0RIa4i-3MHXuFhNbUPFrvTT1QumOYShVWlr6YWp6zoRLplPR6GZSQ7YK5O146jg-IqQgzmL5sMmxeBN2JjOL-ok/s200/IMG_3071.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hopetoun Tea Rooms</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3oLSL7Kc7i2RM_g80CFap5WRozARm9TwgQMI74Uuuuq_vneC0YrM4wqmvMr6gOUflP2mGHtwbxaKVEeWw5F6UJt_bKW2DXez0rye8swZSiVj1oWKjdA6XB3gzILyhr2sIgt_JhOGC_4/s1600/IMG_3079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3oLSL7Kc7i2RM_g80CFap5WRozARm9TwgQMI74Uuuuq_vneC0YrM4wqmvMr6gOUflP2mGHtwbxaKVEeWw5F6UJt_bKW2DXez0rye8swZSiVj1oWKjdA6XB3gzILyhr2sIgt_JhOGC_4/s200/IMG_3079.JPG" width="200" /></a>And just in case your sugary fetish is not appeased by the simplicity of La Belle Miette then perhaps you'd better head off to another of Melbourne's emporiums of sweetness, <a href="http://hopetountearooms.com.au/" target="_blank">The Hopetoun Tea Rooms</a>, where the variety on display looks more like the Myer Christmas windows.</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-51090743505875110922011-10-12T22:42:00.002+11:002011-11-18T22:32:38.448+11:00a glimpse of Loam<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtSsUIcXZH8_Hr_u38xHEHS9NoOYPpJgfjiUgXL_kGChueHm9L0Y6-slu_ui7XzaDHQXw3Rgm1JN5L-dwVwfq6vA8YPQ3Z-NPF-Pw5j50pADgQ2B9rSfGexBMXulnQmfVAr7rV1hcLE/s1600/IMG_2695.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtSsUIcXZH8_Hr_u38xHEHS9NoOYPpJgfjiUgXL_kGChueHm9L0Y6-slu_ui7XzaDHQXw3Rgm1JN5L-dwVwfq6vA8YPQ3Z-NPF-Pw5j50pADgQ2B9rSfGexBMXulnQmfVAr7rV1hcLE/s320/IMG_2695.JPG" width="320" /></a> Well the first trimester of my Grad Cert in Human Nutrition is complete and the final essay is in the process of being graded. That leaves me with some extra time to indulge in blogging and there are plenty of photo's attesting to my non academic pursuits stored on the camera just waiting to have their stories told. The first a 'field trip' for the culinary obsessed to the Bellarine Peninsula. The day included:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOcbmU1-4NbMQ6XElWU70gBulswQyLK4Dq38qpXscVfB-XCL2fs4dTHicRbSrZE5_ncmKr9r_tN17-67G-TwePRKwtZf5LkTjeUClng21Wf8mXjeL62y_BLdu9H9E3FB0OOnr9DTnQ8A/s1600/IMG_2697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOcbmU1-4NbMQ6XElWU70gBulswQyLK4Dq38qpXscVfB-XCL2fs4dTHicRbSrZE5_ncmKr9r_tN17-67G-TwePRKwtZf5LkTjeUClng21Wf8mXjeL62y_BLdu9H9E3FB0OOnr9DTnQ8A/s320/IMG_2697.JPG" width="320" /></a>A visit to <a href="http://www.seabounty.com.au/ourmussels.html">Sea Bounty Mussels</a> - a family owned business where Lance shared his wealth of knowledge about a life time of commercial fishing in Victoria. Scallops being his first mollusc followed now by the local blue Mussels of Port Phillip Bay. Now that I know spawning around this time of the year decreases the size of the meat I'll wait to Novemberish for my next mussel cook-up. Even the child one is looking forward to a bowl of plump mussels in a garlic infused broth. <br />
<br />
Next was feeding and nattering with Corrine and the goats at Drysdale Goats Cheese; the fresh curd cheeses a revelation- but then fresh is .... And there were plenty of nettles in the paddocks for an eager goat or chef.<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1465257/restaurant/Victoria/Portarlington/Loam-Drysdale" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Loam on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1465257/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><a href="http://www.urbanspoon.com/r/71/1465257/restaurant/Victoria/Portarlington/Loam-Drysdale" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.urbanspoon.com/r/71/1465257/restaurant/Victoria/Portarlington/Loam-Drysdale" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknGUEyUIZGKxNxcO82Nsm_zb1iuVx9b1X_45GygzorgDq0FKv29noFnrwO21mNy8ekxQ-b92wJ-r0cwKrOjijk0XDR4-KEPV7sWZslpxZxn4amr5Xzjap3vfXIj_9QQyrrCnqsJ0Jplk/s1600/IMG_2703.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknGUEyUIZGKxNxcO82Nsm_zb1iuVx9b1X_45GygzorgDq0FKv29noFnrwO21mNy8ekxQ-b92wJ-r0cwKrOjijk0XDR4-KEPV7sWZslpxZxn4amr5Xzjap3vfXIj_9QQyrrCnqsJ0Jplk/s320/IMG_2703.JPG" width="320" /></a>By then it was time for a spot of<br />
lunch; which was a sneak peak at <a href="http://loamrestaurant.blogspot.com/">Loam</a>. The Loam philosophy to forage, fish and hunt, especially locally, was truly reflected in the mini menu we experienced; savoury morsels thoughtfully structured into refined dishes. I look forward to a future degustation dinner.<br />
<br />
<br />
<br />
<br />
Beautiful food was the order of the day although there were rumblings of
'lots of protein' (meaning of the animal kind). Perhaps a fruit
producer needed to be included to round out the trip although it was bit early in the year for the blueberry farm we drove past. Nonetheless I feel spending time at the source is valuable for young and 'old' cooks alike.<br />
<br />
<br /></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-7523521471902582362011-10-11T21:34:00.003+11:002011-10-11T22:02:46.849+11:00Lets eat cake<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6AkmV6s7JDlTrLUSVLPD00kzyfsLkMSzAVqZ4OdZG8H0xNvH-E_-vTLQRKQL6K7FTpSem8vSEhESUmMc2AkB_kJakvTMBcdIH8JmcVWwcGxvQTil15fDB8XBj_1w3U-yHrFEYrNPrQA/s1600/IMG_2517.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6AkmV6s7JDlTrLUSVLPD00kzyfsLkMSzAVqZ4OdZG8H0xNvH-E_-vTLQRKQL6K7FTpSem8vSEhESUmMc2AkB_kJakvTMBcdIH8JmcVWwcGxvQTil15fDB8XBj_1w3U-yHrFEYrNPrQA/s320/IMG_2517.JPG" width="320" /></a>Strolling along Ackland Street St Kilda, post jazz concert at the nearby Palais, on a chilly Melbourne evening warrants a coffee/hot chocolate and cake. And the institution for cake in this neck of the woods is Monarch Cakes. There are plenty of choices but three stand-out must haves if one is aiming for the items of folklore, they are:<br />
<ul>
<li>Chocolate Kooglhoupf</li>
<li>Polish cheesecake</li>
<li>Plum cake</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ-Uu14omCanafkhxPI91_Zb00-UlnaZBS9BKDGRnjR4ri24rv6d_QRzwzR7sNKHsBBbs_S-JocMttR2TxeBk-218dIkGN2zAzedd2zSAM8eAVuTFm-tshxx5BLtq64x6IfJXMI27Ykc/s1600/IMG_2524.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ-Uu14omCanafkhxPI91_Zb00-UlnaZBS9BKDGRnjR4ri24rv6d_QRzwzR7sNKHsBBbs_S-JocMttR2TxeBk-218dIkGN2zAzedd2zSAM8eAVuTFm-tshxx5BLtq64x6IfJXMI27Ykc/s200/IMG_2524.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXhKCNasGfTf5xFFNwLJ54c_2uyrnAAe9TY9t4UdGhcq9R_2UPMTZGptuZXVQGggA9rlD36ov6EZruaCub7E7kTsodkdiBsOkkvSoF3qwHzaamvbrIfQ9M1Yedk3TyljIyb0yJ6LhVAY/s1600/IMG_2520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXhKCNasGfTf5xFFNwLJ54c_2uyrnAAe9TY9t4UdGhcq9R_2UPMTZGptuZXVQGggA9rlD36ov6EZruaCub7E7kTsodkdiBsOkkvSoF3qwHzaamvbrIfQ9M1Yedk3TyljIyb0yJ6LhVAY/s320/IMG_2520.JPG" width="320" /></a>Despite the fabulous descriptor provided by the staff for the cheesecake I like a bit of fruit in my cake and for my partner chocolate
beats cheese. 'We bake the same way our grandmothers did, using the
ingredients in
their most natural form. Our cakes are made with the highest grade
butter and sugar and we never use substitutes or premixes' reads the
speal on the website. As long as the grandmothers used canned plums!
That would be one of the major differences between the baking of my
grandmother and my mother - grandma never used canned foods. Although on
the whole both choices were rich, moist and dense as one would expect
of a European cake. So with chills warmed and emotions feed it was time to head back east to the burbs. <a href="http://www.monarchcakes.com.au/">http://www.monarchcakes.com.au/</a><br />
<br />
<a href="http://www.urbanspoon.com/r/71/1427623/restaurant/Melbourne/Monarch-Cakes-St-Kilda"><img alt="Monarch Cakes on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1427623/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> <br />
<div dir="ltr" style="text-align: left;" trbidi="on">
</div>
</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-9505570358163241032011-10-08T00:08:00.003+11:002011-10-11T21:56:38.709+11:00What's in season....<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VYLbiNtimj-e-_eoUbLJle8s1oPtDhElhqtho_OazDJmrYkOL78dLeDq4G_AvFH0DSpm8Kt4-g4PnH94c9rQNpgPg2M7BGp2aKVhmIXSAPfeFpCDOTRfuXTTq-GaIHB7-qsNgV5aFTo/s1600/IMG_2947.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VYLbiNtimj-e-_eoUbLJle8s1oPtDhElhqtho_OazDJmrYkOL78dLeDq4G_AvFH0DSpm8Kt4-g4PnH94c9rQNpgPg2M7BGp2aKVhmIXSAPfeFpCDOTRfuXTTq-GaIHB7-qsNgV5aFTo/s320/IMG_2947.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tfJ1d0z5TPx6jexhplFwbGnQmit6x98dWNXSxIr6NUitHt3VeqnLECFOg5V-ps3M6QbEbpYNIOYO2nZsZkpkOphcmh5Lyi_ZlicxcL1zZtR1JLdA_1k1PRdf_rvfFBkIWfmnxp8Uzes/s1600/IMG_2948.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tfJ1d0z5TPx6jexhplFwbGnQmit6x98dWNXSxIr6NUitHt3VeqnLECFOg5V-ps3M6QbEbpYNIOYO2nZsZkpkOphcmh5Lyi_ZlicxcL1zZtR1JLdA_1k1PRdf_rvfFBkIWfmnxp8Uzes/s320/IMG_2948.JPG" width="320" /></a>Having just driven through the asparagus growing heart of Victoria, on the way to visit family, I've been looking forward to dishes featuring the first of the fresh Koo-wee-rup spears. And recently I heard Matt Wilkinson (co owner of <a href="http://popejoan.com.au/">Pope Joan</a>) talking about the virtues of offering seasonal produce so it was wonderful to see his menu reflecting Spring and of course asparagus when I dined there this week. Eggs and asparagus are such a great combination, so an asparagus omelette was tempting (and I did prong a little of my partners). But another dish took my fancy - smoked tongue with celeriac (also in season) remoulade and crispy toasts and I was not disappointed. <br />
<br />
<div style="font-family: inherit;">
<span style="font-size: small;">The tongue was lightly smoked but oh so tender and juicy and the remoulade just as I like - julienne of celeriac fine but not grated and enough but not too much creamy mayonnaise, finished with picked chervil and very crisp toasts, excellent. I probably should mention the sauce gribiche on the side as it was tasty but I've been trying to ignore it simply because I don't think the dish needed it (a little more salad if anything but no more 'creamy' needed).</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
And there is more on offer than beautiful seasonl food - affable efficient service staff, interesting decor, clean toilets etc etc.<span style="font-size: small;"> I look forward to my next visit.</span><br />
<a href="http://www.urbanspoon.com/r/71/1533679/restaurant/Victoria/Brunswick/Pope-Joan-Brunswick-East"><img alt="Pope Joan on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1533679/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSzBifJPNX4jkzIm6ahyZP8y-afYJyBKNzOt0iqVwHhv3m_ju8BqR2sTmx4y1o6NUsoibvvzs5hHV5STLjniU0QpLEUSvIE3V0oG9QkT0EiCH3BYbzNq62rM9-D0MI5KeFyMS29wM9js/s1600/IMG_2960.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSzBifJPNX4jkzIm6ahyZP8y-afYJyBKNzOt0iqVwHhv3m_ju8BqR2sTmx4y1o6NUsoibvvzs5hHV5STLjniU0QpLEUSvIE3V0oG9QkT0EiCH3BYbzNq62rM9-D0MI5KeFyMS29wM9js/s200/IMG_2960.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6-wH8tTA5pfBri7o87SPWPhtZVC4YIrKHcXgScoT_P4jnokwrITJ8fLgMGof39p6MgnjxbckB6Np2mLU5uxpAr3cmDnMhDy1M9vmIzECwB4WgZY5s-_Jw3r4GniBvLGcyDoqRw1u2ok/s1600/IMG_2958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6-wH8tTA5pfBri7o87SPWPhtZVC4YIrKHcXgScoT_P4jnokwrITJ8fLgMGof39p6MgnjxbckB6Np2mLU5uxpAr3cmDnMhDy1M9vmIzECwB4WgZY5s-_Jw3r4GniBvLGcyDoqRw1u2ok/s200/IMG_2958.JPG" width="200" /></a></div>
And as I like to get 'up close and personal' with my food I stopped for a few little happy snaps for the 'family album' of that luscious asparagus popping up through the rich dark soil. I must try pickling some this year!</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-62250714078929397212011-08-31T16:32:00.002+10:002011-11-18T22:33:22.384+11:00Winters End<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSFoM2w_783NTjYbbduJU_Mz9BZyf1GaDmpvaC03AmSXuxRUUrFU_UsOPXBF7fr5a0CeM-QWVZw4B65V9uue9a3zzC1zYf5b83BPb3dZ9UN8Dg8eo0zaQzAUsa3tQQnR22o-qHor72H8/s1600/IMG_2780.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSFoM2w_783NTjYbbduJU_Mz9BZyf1GaDmpvaC03AmSXuxRUUrFU_UsOPXBF7fr5a0CeM-QWVZw4B65V9uue9a3zzC1zYf5b83BPb3dZ9UN8Dg8eo0zaQzAUsa3tQQnR22o-qHor72H8/s320/IMG_2780.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK_GnA87LVv5YMU8v-SPPIQBdExKMPbe7pHSR71t7B8cDbH6SNCqj9erV1KHBnmw9Hc4YBPc6SkC_LIotBReoyCMggoEkqhwWFvI8bxmZvPscn_hxUAw83Luf4NBgftkX5IfKsibkLEg/s1600/IMG_2774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK_GnA87LVv5YMU8v-SPPIQBdExKMPbe7pHSR71t7B8cDbH6SNCqj9erV1KHBnmw9Hc4YBPc6SkC_LIotBReoyCMggoEkqhwWFvI8bxmZvPscn_hxUAw83Luf4NBgftkX5IfKsibkLEg/s320/IMG_2774.JPG" width="320" /></a>The days are warming and blossom is beginning to appear - winter's coming to an end. It's at this time each year I find myself heading to the kitchen to embark on a final ditch of hearty cooking. The last weekend of winter 2011 was spent hunting for beef brisket,
boning a lamb shoulder and chopping root vegetables.<br />
<br />
I'm not sure
whether it's my age or rural upbringing but I was quite surprised at how
difficult it was to find the brisket I wanted to make a Matthew Evans
recipe for beef and barley soup. I understand why its not popular, being the breast it is rather fatty,
but trimmed the meat flakes so wonderfully when it has been slowly cooked for
hours. Just perfect in soup. <br />
<br />
Giving up on the local butchers <a href="http://www.littlecreekbeef.com/#">Little Creek Cattle Company</a> have an online service with pick up at many farmers markets so that meant I could get the other vegetables and the Swiss brown mushrooms I needed at the same time. Definitely worth the effort of procuring the brisket, the outcome, a rich flavoursome soup/stew with meatiness from the beef, barley and mushrooms.<br />
<br />
The lamb shoulder was easier to come by but the butcher was reluctant to believe that I was going to have the ability to bone it successfully even after I explained my professional capacity. His diatribe started with 'chef's these days.....', I admit a shoulder is a little challenging and there are plenty of young cooks who would baulk at the task. However I like to 'keep my hand in' now that I spend more time in a classroom than a kitchen. The resulting diced lamb (and the bones) were then sealed in seasoned flour, added to the softened veg, bathed in dark ale and left to simmer in the oven for the afternoon. A little tomato paste, brown sugar, Worcestershire sauce, bay-leaf and s & p making for a sticky dense braise which as you can see was enjoyed with crispy mustard & Gruyere toasts, roasted pumpkin and steamed greens, yum. Good-bye winter and hello spring!</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-16319839465195350222011-08-05T21:02:00.004+10:002011-11-18T22:34:39.579+11:00On the food trail<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYrjtlpzErX7LWiuPx0AOHWaCG87zXhLo_8zUoAi5SznIyYxeS1rKABtWCB4nW6qybv57JvDUR1uFgT2YDluGXGecjJotJBKOIbkrnq9Y4DacwGj7boY2N2qOYZ0yiiOFooc9AMPa-G8/s1600/IMG_2722.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYrjtlpzErX7LWiuPx0AOHWaCG87zXhLo_8zUoAi5SznIyYxeS1rKABtWCB4nW6qybv57JvDUR1uFgT2YDluGXGecjJotJBKOIbkrnq9Y4DacwGj7boY2N2qOYZ0yiiOFooc9AMPa-G8/s200/IMG_2722.JPG" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85y78AGdIAzXaHlMtOEMP979dYkYlJ3X3T3jcxFIAKg3RAWi62LLrx1kT-BWm5X1Pma77tEJH4tfQkMny5tef3dI0zbpsRv74D_Fhg-AiQURX05gqzEic2Zzc4xuysM95KBwjLHBl3NU/s1600/IMG_2719.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85y78AGdIAzXaHlMtOEMP979dYkYlJ3X3T3jcxFIAKg3RAWi62LLrx1kT-BWm5X1Pma77tEJH4tfQkMny5tef3dI0zbpsRv74D_Fhg-AiQURX05gqzEic2Zzc4xuysM95KBwjLHBl3NU/s200/IMG_2719.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37C60kI89TCkZUy-6ZV-J454JZmx-lJLnCrHIJ96tj5sPro2dZvTm62Cx7Sj_O8NFka1DCBHMoRFhVkB1Eo9AMy4rLq7TKnLoYEP0VqD3TehxXZ1Pe0MxtuPOXArQfCKkwYVHABNq0Yg/s1600/IMG_2716.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37C60kI89TCkZUy-6ZV-J454JZmx-lJLnCrHIJ96tj5sPro2dZvTm62Cx7Sj_O8NFka1DCBHMoRFhVkB1Eo9AMy4rLq7TKnLoYEP0VqD3TehxXZ1Pe0MxtuPOXArQfCKkwYVHABNq0Yg/s200/IMG_2716.JPG" width="150" /></a>As a child much of what our family ate came from my father and grandfathers gardens, all manner of freshly harvested seasonal vegetables and fruits. My grandfather was able to butcher sheep so we ate lamb and all its bits. Now and then grandma killed one of the chickens that was not providing us with eggs. Being a 'country lass' we also sourced neighbouring commercially grown crops and local beef. I now realise how fortunate I was growing up with such wonderfully fresh foods. And even more so having survived the growth of canning - most Aussies my age have probably eaten more pickled beetroot from a can than they will ever eat in any other form! <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWpoLlGDdUvVgyC_IvVLGHVYBLR-3XtPi_HVuXtw88zg7fesitymq8IhtckcKbwpzFFLYzMsXgQEh6wIP9pT1mJJyIYijsShrnLCcwJ7KbvQeS5BMxBpsL_jg3Gz2g_3NA1lopAcpQv4/s1600/IMG_2726.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWpoLlGDdUvVgyC_IvVLGHVYBLR-3XtPi_HVuXtw88zg7fesitymq8IhtckcKbwpzFFLYzMsXgQEh6wIP9pT1mJJyIYijsShrnLCcwJ7KbvQeS5BMxBpsL_jg3Gz2g_3NA1lopAcpQv4/s200/IMG_2726.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0Ye1Z2-caZVXPsnxNp9pkVqNQiAAkTDIsSTkhi-Q7IysEnEcxiulEHO_H5JhWlo79RTaIBszOVs_FTcAEZoNXH1SSZMPvG2hQ6JXNdOZmIr33P4hpZ7xx3euzuTZS49M6USoqNBclO4/s1600/IMG_2723.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0Ye1Z2-caZVXPsnxNp9pkVqNQiAAkTDIsSTkhi-Q7IysEnEcxiulEHO_H5JhWlo79RTaIBszOVs_FTcAEZoNXH1SSZMPvG2hQ6JXNdOZmIr33P4hpZ7xx3euzuTZS49M6USoqNBclO4/s200/IMG_2723.JPG" width="150" /></a>So with the constant hunt for fresh food in mind (as well as always seeking out the diverse), I'd heard Dandenong Market had been re-developed. As I was heading in that direction anyway for one of my regular visits to Roma Deli to stock up on a few Mediterranean staples I thought I'd check it out. Arriving at the market just in time for a snack, there was ample to choose from with an array of cuisines represented in the prepared food section, a little takeaway spinach and cheese gozleme was perfect to tide me over while I poked around.<br />
<br />
<b>The Verdict:</b><br />
A reasonable selection of fruit and veg, baked goods, butchers and deli's with plenty of variety from a broad array of cuisines including Mediterranean, Middle Eastern & Asian. It certainly looks like there's more development still to come, a bit of a construction site here and there. So whilst not in the same league as Queen Victoria Market definitely a solid option for those close by on the hunt for an alternative to buying fresh food from a supermarket and perhaps more improvements to come. And no problems buying fresh beetroot!<br />
<br />
<a href="http://www.dandenongmarket.com.au/">http://www.dandenongmarket.com.au/</a><br />
<br />
<br /></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com3tag:blogger.com,1999:blog-8434750955305855648.post-77419776210625968332011-07-15T17:47:00.002+10:002011-07-15T17:47:48.335+10:00A week of dislikes!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcp9v_eGvhSJb-vzWWEQaTkrTaGNo0JmCZ-A5WJJ_TVPmEC9u6jWXgxuzIqQ-dImDE-_xm0ZuFFqvhPAesr3Je39koc7g0RECll1RLB6-mh_fWAMmLqBoTUKgcUKt-TvLnlV6aFmjyVro/s1600/IMG_2512.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcp9v_eGvhSJb-vzWWEQaTkrTaGNo0JmCZ-A5WJJ_TVPmEC9u6jWXgxuzIqQ-dImDE-_xm0ZuFFqvhPAesr3Je39koc7g0RECll1RLB6-mh_fWAMmLqBoTUKgcUKt-TvLnlV6aFmjyVro/s320/IMG_2512.JPG" width="320" /></a></div>
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
</w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" LatentStyleCount="156">
</w:LatentStyles>
</xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" />
<style>
st1\:*{behavior:url(#ieooui) }
</style>
<![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";
mso-ansi-language:#0400;
mso-fareast-language:#0400;
mso-bidi-language:#0400;}
</style>
<![endif]-->
I'd like to think of myself as 'broad-palated', willing to have a go at
whatever is offered and I am able to scoff at the ever increasingly uttered
phrase 'do you have any special dietary needs?'. (I hope I don't develop any
nasty food intolerances/allergies in the future). But recently I seemed to hear
myself saying, 'I don't like that’ far too often. What’s more this occurred in
the workplace where I am frequently striving to encourage students to try
something new.<br />
<br />
It all started with a traditional Indonesian salad. An otherwise excellent
Gado Gado (well done Vivien), which featured a wonderfully balanced satay sauce,
included some fried tempeh. Made from soy beans much like my beloved beancurd,
tempeh with its whole bean texture and fermented 'twist' is just plain nasty to
my taste. It didn't make it on to my <a href="http://silkjam-eatthis.blogspot.com/2010/11/love-em-or-hate-em.html">Love
'em or hate 'em</a> list last time probably because it is so far off my radar
but is definitely one more to add. Often described as having an earthy flavour
- all well and good if you like to eat dirt! When I heard a Nutritionist
suggesting that she might modify Hestor Blummenthals 'Masterchef' burger with a tempeh
pattie - really!!!! Good luck with that!<br />
<br />
The next in my week of "I don't really like that", was a canapé on
a base of pumpernickel, perhaps equally one could describe this too as having
an earthy taste and with the added bonus of a dry cardboardy texture! Perhaps I
just haven't had good pumpernickel yet. I do like all sorts of fungi and
truffles in case you're going down the anti-earthy road.<br />
<br />
And to finish the week a student bought to class some Zongzi he had made for
us to share (thanks Roy).
Traditional Chinese steamed glutinous rice wrapped in bamboo leaves each with a
different filling including pork, Chinese dates and red bean paste. And there
it was red bean paste - it's the texture I struggle with when it comes to red
bean paste - claggy.<br />
<br />
I feel purged now having exposed more of my dislikes. Given the range of
cuisines I indulge in I still think my list of dislikes is minimal and I can
continue to proudly take my place amongst the food lovers of the world. Besides at times it is the simplist of foods that can provide the greatest of pleasure.<br />
<br />
<br />
“Plain fresh bread, its crust shatteringly crisp. Sweet cold butter.
There is magic in the way they come together in your mouth to make a
single perfect bite.<br />
- Ruth Reichl</div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com2tag:blogger.com,1999:blog-8434750955305855648.post-62307682789483070032011-07-14T00:22:00.001+10:002011-07-14T00:22:04.707+10:00I confess.....<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07RAjkdsiSBSxmsYdEWP-eA85U7WTKAH_OJeA83pCAgqvX-Oz1WLxILP58AncXyxTVFzdrGysiRpydSYmI2jh7e2o9AuTUVqmvALztxI5rO-ywCHvdJ0Vxp62xhoYIicxVnPRgC68Qw/s1600/IMG_2674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07RAjkdsiSBSxmsYdEWP-eA85U7WTKAH_OJeA83pCAgqvX-Oz1WLxILP58AncXyxTVFzdrGysiRpydSYmI2jh7e2o9AuTUVqmvALztxI5rO-ywCHvdJ0Vxp62xhoYIicxVnPRgC68Qw/s200/IMG_2674.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3um4xrORmqEfExum-4CWXSjvRVUti_0jfNOVi_p5GzWL63H_HYtL1ITSAgVOhkf_Y21RogLnhJ07xiSVSyRz32m5rI2oa_KQzbcvkyDP88ZkhkIDdLfJS84VkvVZ6HgUPdfEqTCHD27Y/s1600/IMG_2671.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3um4xrORmqEfExum-4CWXSjvRVUti_0jfNOVi_p5GzWL63H_HYtL1ITSAgVOhkf_Y21RogLnhJ07xiSVSyRz32m5rI2oa_KQzbcvkyDP88ZkhkIDdLfJS84VkvVZ6HgUPdfEqTCHD27Y/s200/IMG_2671.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-jfMa8mpTHITX2Dg3diHi6huDHhuejjqKZ3-pGxYgfdz7ExLkMHu9JDDlcKc6Uo4h-_ML4_p9_olSqZgsDJL9JEq4DXmUBt3ZFaimicFI6RDrH4PKtoH2XiJqPM8OmZ5YEgK34nwnwU/s1600/IMG_2676.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-jfMa8mpTHITX2Dg3diHi6huDHhuejjqKZ3-pGxYgfdz7ExLkMHu9JDDlcKc6Uo4h-_ML4_p9_olSqZgsDJL9JEq4DXmUBt3ZFaimicFI6RDrH4PKtoH2XiJqPM8OmZ5YEgK34nwnwU/s200/IMG_2676.JPG" style="cursor: move;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCDqpp-Pad9CK-hB1ht_M-KILlKJAzBXQ9RHd7fyDRO09_OyhGhEjahcZIjeOp6USaUGiJp8CydsYJ8I3cgHb-03stvciJVi10G3k_Vp0ruu5-T2a_INzoRKUPsE_ICctEDx07FbchNI/s1600/IMG_2673.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCDqpp-Pad9CK-hB1ht_M-KILlKJAzBXQ9RHd7fyDRO09_OyhGhEjahcZIjeOp6USaUGiJp8CydsYJ8I3cgHb-03stvciJVi10G3k_Vp0ruu5-T2a_INzoRKUPsE_ICctEDx07FbchNI/s200/IMG_2673.JPG" width="200" /></a>I've been reading all the hype about St Katherine's since it finally opened in May and its a very mixed bag of comments. Wanting to to give a new venture, especially such a huge one, a fair go to get up and running I've waited for a bit. But there still seems to be what I see as teething issues and I have to confess (that's a pun!) that I'm in two camps. Yes I'd go back, because I like the fact that it's close by and saves the usual drive to inner city/city establishments to enjoy that cosmopolitan feel and on the whole the food is good. BUT not all the dishes hit the mark and neither does all the service.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIbv3tbsYzN2_REXzkbt2lcxRk3ZWP4tpFDDeOcQ2OZiUEa3gTMZqzWeae1H5WnaHbv55mDA13yYf-RsOh_aBYcguhN4qyan50gFSkHUyvS619J8bDMCWDjaD0K26R8SzFPxHQYRA44s/s1600/IMG_2678.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIbv3tbsYzN2_REXzkbt2lcxRk3ZWP4tpFDDeOcQ2OZiUEa3gTMZqzWeae1H5WnaHbv55mDA13yYf-RsOh_aBYcguhN4qyan50gFSkHUyvS619J8bDMCWDjaD0K26R8SzFPxHQYRA44s/s200/IMG_2678.JPG" width="200" /></a>Here's a little insight of my experience - After enjoying a range of shared savoury dishes the table was cleared in the most ungainly of manners reminiscent of the local 'ladies' who staff the pub in the small country town of my raising. And all before all of the ordered dishes had been served. When our original waiter invited us to order dessert and coffee we inquired about the quail, which he checked on, came back to ask 'if we were sure we hadn't received it' and then promptly returned with said quail. It was a little dry - perhaps because it had been sitting under lights for awhile and a serve of 'leaves' (salad) never eventuated. The later baklava also a little dry and chewy. St Katherine's labels itself as a blend of Greek, Turkish and Middle Eastern so dishes such as Vietnamese style duck spring rolls are a tad surprising on the menu. If you like a little theatre then the food is fun, bread in a bag, mini buggers, KFC, Mr Whippy style ice-cream and all manner of service plates/trays/platters. The hummus is creamy, the pide excellent and coca-cola lamb ribs tasty and moist.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fRteCnWq6TCIfVfCiXAIwAB_-zPG43p8CD4m9EArUVSfgC2AG2V6t3fvV7BQQsO_VBWApWC-bAg2RFIul0kDqao-BDAi-PTYVnVfUFyUT2FQGhOJX2_7ph98lOhDvgeFw5yYQY2Sf6E/s1600/IMG_2677.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fRteCnWq6TCIfVfCiXAIwAB_-zPG43p8CD4m9EArUVSfgC2AG2V6t3fvV7BQQsO_VBWApWC-bAg2RFIul0kDqao-BDAi-PTYVnVfUFyUT2FQGhOJX2_7ph98lOhDvgeFw5yYQY2Sf6E/s200/IMG_2677.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmiFCxMrjQT4C4jfQZr_8_szwlk7BvPWN5qnDJehwb-fjU4wGNxtKbjU8owepCLM8f_DzWfrXNdky-4QEXA-BUHJdKqnb-h8TwjlSEjrXUoFT3POTVGpLteCgLieqR_82VD94BOdyiCs/s1600/IMG_2680.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmiFCxMrjQT4C4jfQZr_8_szwlk7BvPWN5qnDJehwb-fjU4wGNxtKbjU8owepCLM8f_DzWfrXNdky-4QEXA-BUHJdKqnb-h8TwjlSEjrXUoFT3POTVGpLteCgLieqR_82VD94BOdyiCs/s200/IMG_2680.JPG" width="150" /></a>In response to the some of the many criticisms - I don't mind the cutlery in the tin on the table, I might be able to get cheaper pide in Sydney Road but I won't have the diversity of fillings and I too dislike 'I'm too cool for my waiters apron' attitude. So it may well be all about customers preferences although I am curious as to whether anyone thinks aloof service is suitable in a service industry??<br />
<br />
One would expect there to be changes over time. Are the 'faults' part of the casual style or will they be remedied or will the customers just accept things as they are? I have many questions. No doubt time will be telling on whether St Katherine's is the success of the groups other ventures. <br />
<br />
<span style="color: blue;">St Katherine's, 26</span><span class="street-address"><span style="color: blue;"> Cotham Road, Kew</span></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="adr"><span class="locality"> </span></span><a href="http://www.urbanspoon.com/r/71/1594183/restaurant/Victoria/St-Katherines-Kew"><img alt="St Katherine's on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1594183/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIbv3tbsYzN2_REXzkbt2lcxRk3ZWP4tpFDDeOcQ2OZiUEa3gTMZqzWeae1H5WnaHbv55mDA13yYf-RsOh_aBYcguhN4qyan50gFSkHUyvS619J8bDMCWDjaD0K26R8SzFPxHQYRA44s/s1600/IMG_2678.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com2tag:blogger.com,1999:blog-8434750955305855648.post-82371015719593912952011-07-07T00:01:00.000+10:002011-07-07T00:01:00.497+10:00Bloggers Block!!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczb2Pj1SxmVbTABtyuIQ1M8-wD7UPT_oOgzgvKpWtx3EMOc_i89EhdluDTtUbB91jgpuyoKD_igIZTkkvyksyMjBWe-uA6khP542eWn_5JNzxVC6hSv8-rvFc93GPYonpA8d_LUpo55s/s1600/IMG_2687.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczb2Pj1SxmVbTABtyuIQ1M8-wD7UPT_oOgzgvKpWtx3EMOc_i89EhdluDTtUbB91jgpuyoKD_igIZTkkvyksyMjBWe-uA6khP542eWn_5JNzxVC6hSv8-rvFc93GPYonpA8d_LUpo55s/s320/IMG_2687.JPG" width="240" /></a></div>
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
</w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" LatentStyleCount="156">
</w:LatentStyles>
</xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" />
<style>
st1\:*{behavior:url(#ieooui) }
</style>
<![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";
mso-ansi-language:#0400;
mso-fareast-language:#0400;
mso-bidi-language:#0400;}
</style>
<![endif]-->
Help me, I have bloggers<span style="background-attachment: scroll; background-position-x: 0%; background-position-y: 0%;"><span style="background: yellow;"></span></span> block! There are 20
drafts sitting in my posts awaiting completion and I just keep adding more and
posting few. They vary in state of production, some just a title and a few
ideas. Others a mere series of pics from the last few dining experiences. And no
that’s not why the last post (Attica) was so
minimalist re text – I felt the pictures informed the occasion, leaving me just
a few supplementary observations to add. One draft is all but complete just waiting
for the pics then it's ready to go.<br />
<br />
A friend suggested that possibly it's just the dreary winter weather
impacting on my capacity to get things finished. Nah, I love winter, it is my preferred
season. Nothing better than settling in at a cosy eatery or a long afternoon in
a steamy kitchen. After all it is the season for slow cooked beef cheeks, root
veg mash and hearty puddings. So it's not the weather.<br />
<br />
I mused over what else may be impeding my usual enthusiastic undertaking to upload
yet <span style="mso-spacerun: yes;"></span>another of my perhaps self-indulgent
views on subjects pertaining to the culinary world. Maybe I just don’t have sufficient
to do right now while I’m on semester break, admittedly the biggest incentive to blog
or cook or knit for that matter is usually to facilitate procrastination of
paid tasks or domestic drudgery that should be winning priority. Well holidays
pass quickly and all too soon I shall return to the typical plenitude of responsibilities.
In the mean time I'll just bake a batch of Anzac biscuits (take a pic for the
blog – lol) have a cup of tea and wait for the bloggers block to pass.....<br />
</div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-31606722389627241042011-06-24T23:35:00.003+10:002011-06-24T23:38:04.755+10:00Attica<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
It went like this........ </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEtmR0uhyWYt3xWvt3l1j6A4uHrQKPOv-MqKFESDL7bf2_7gCazKCggIY42pDzzIoDL1w0vyTTNshAihRu5SMGIKGs0ROpcsGIUAJxtlUmVyc6YK8b_6ZOBkxfFxOxPzmIGnGq-U0yN4/s320/IMG_2604.JPG" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG6ecybcuVFtJAUZ-vU1rFnw9VEJZTkY1SM_tOyA2TU20UQG_GCsMQ1geOHSgnJQh1yzy0_LH1DFOtfaH7W1varOmdmyewYUeodhR7SOofeNM45mUw5xYaLbbTvp7jHJ64_78TAN1nxU/s1600/IMG_2608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG6ecybcuVFtJAUZ-vU1rFnw9VEJZTkY1SM_tOyA2TU20UQG_GCsMQ1geOHSgnJQh1yzy0_LH1DFOtfaH7W1varOmdmyewYUeodhR7SOofeNM45mUw5xYaLbbTvp7jHJ64_78TAN1nxU/s320/IMG_2608.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XPoQiKY55Frha13qWXF-sA6_V30aQ61EF2MFQu7l-S1Qi3R53mmaI2WffjPkwV5gvm1aWhV7Dhv02o0ouURv-LxouoN_2_vhkq6QNGoXe6yTcKV48qLfgbDzTl2HxU2IlING12hSURw/s1600/IMG_2610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XPoQiKY55Frha13qWXF-sA6_V30aQ61EF2MFQu7l-S1Qi3R53mmaI2WffjPkwV5gvm1aWhV7Dhv02o0ouURv-LxouoN_2_vhkq6QNGoXe6yTcKV48qLfgbDzTl2HxU2IlING12hSURw/s320/IMG_2610.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwVXMw3OQxeuixcyBMGfok8Cx7ByyXo5ViW6QWM2Mp5VZChNXW-MOj49ymJjgZBjMErYMLi4VbrnQWWMWo4d7Le9lVA01bLqbiEGbMIDoMC58d-8C9uMWswguvQcFNsuc3J80jaodBG0/s1600/IMG_2617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwVXMw3OQxeuixcyBMGfok8Cx7ByyXo5ViW6QWM2Mp5VZChNXW-MOj49ymJjgZBjMErYMLi4VbrnQWWMWo4d7Le9lVA01bLqbiEGbMIDoMC58d-8C9uMWswguvQcFNsuc3J80jaodBG0/s320/IMG_2617.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjad-K1r1XANGs9PLOGWp_wWNiGOU6NHRGlRQePydB6tvZDw0itb575hgBaEF9KbBxJyD0P-zxHDD3MQD_Uzg78c19yoEffGwQw7Xhx-UeVLWSR2-Aa8TBn2pYfmPUSJLt0qUc55rbvnds/s1600/IMG_2624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjad-K1r1XANGs9PLOGWp_wWNiGOU6NHRGlRQePydB6tvZDw0itb575hgBaEF9KbBxJyD0P-zxHDD3MQD_Uzg78c19yoEffGwQw7Xhx-UeVLWSR2-Aa8TBn2pYfmPUSJLt0qUc55rbvnds/s320/IMG_2624.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbZ1rPX3FvI5kaDww8oUj3rNEVblzMYxu2glzhq-w2zIQ-4tE_4nlcSw5oOVN6je8MpWn97aF3KC7aPlE1wldBPSzCzgbN2VPMR-G-alIo7KJs-rKn-1eSsiqIi6-DkHjtdHO_lj1Hf4/s1600/IMG_2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbZ1rPX3FvI5kaDww8oUj3rNEVblzMYxu2glzhq-w2zIQ-4tE_4nlcSw5oOVN6je8MpWn97aF3KC7aPlE1wldBPSzCzgbN2VPMR-G-alIo7KJs-rKn-1eSsiqIi6-DkHjtdHO_lj1Hf4/s320/IMG_2626.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1rXetWbhniu1w19j96e830z9NiNaYMV-xAx2OjvNPsy62FnemqA2JSxhTm7wGLHHWL1S_XSxHhtSLBieQlE6oZWoveWMWXjatb6cCIqjvFxIeQGWEf1ZvTMIXHYC0x6_Z3YBisF87tA/s1600/IMG_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1rXetWbhniu1w19j96e830z9NiNaYMV-xAx2OjvNPsy62FnemqA2JSxhTm7wGLHHWL1S_XSxHhtSLBieQlE6oZWoveWMWXjatb6cCIqjvFxIeQGWEf1ZvTMIXHYC0x6_Z3YBisF87tA/s320/IMG_2630.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtfarl09_xV3Ln0G_Y6AI8NXoP0MaD7tOLjeFJcorzbf62P8DI1L5ApWrjs9X4Hmbeo6YFeZ6Yq_zJOptbzgIbWoKFh5qT7hzxjDbVdTv4FofFXLHFMw-ZcXVdSkTUl5jYFxR3BnunUQ/s1600/IMG_2634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtfarl09_xV3Ln0G_Y6AI8NXoP0MaD7tOLjeFJcorzbf62P8DI1L5ApWrjs9X4Hmbeo6YFeZ6Yq_zJOptbzgIbWoKFh5qT7hzxjDbVdTv4FofFXLHFMw-ZcXVdSkTUl5jYFxR3BnunUQ/s320/IMG_2634.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1e2_rR3oUnzGqmmXNfrNIGW379asDxWDmhX0gSOE_vO-gmXmP0GmyUwp84etpsuAKIo3yXXWZovyygdJohnC4Xco1LZ61L_33r2ikWworJpJMTHsuKqTzr-ByeRoxvb2ZO9acIgNABk/s1600/IMG_2639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1e2_rR3oUnzGqmmXNfrNIGW379asDxWDmhX0gSOE_vO-gmXmP0GmyUwp84etpsuAKIo3yXXWZovyygdJohnC4Xco1LZ61L_33r2ikWworJpJMTHsuKqTzr-ByeRoxvb2ZO9acIgNABk/s320/IMG_2639.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JyxtnxlSCcvp5H3J01p-CX8c2ZG7ZuQmrs_3Va-O3nZMYpu72r_S174ArS2MrML660yiEvG6UeZhwtYCgza6Du6dQuzhv3oxBkAf5cpXe4VOiWL3yIB4BPObr42X03-BHPvXK4QdEXk/s1600/IMG_2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JyxtnxlSCcvp5H3J01p-CX8c2ZG7ZuQmrs_3Va-O3nZMYpu72r_S174ArS2MrML660yiEvG6UeZhwtYCgza6Du6dQuzhv3oxBkAf5cpXe4VOiWL3yIB4BPObr42X03-BHPvXK4QdEXk/s320/IMG_2644.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">Well done team Attica!</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">Fabulous food -
seasonally focused menu, ingredient integrity, technically masterful, clever
flavour harmonies, textural variety, visually stimulating and just a bit
playful</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">Excellent service -
especially knowledgeable, calmly proficient and unpretentious (I enjoyed
swapping stories about aunties and tongue!)</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">Shinning stars:</span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt;">'A simple dish of potato cooked in
the earth it was grown' - just because I'd heard/read so much about it.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt;">'Raw Chestnuts, salt baked Celeriac,
Pyengana' - because WOW and I adore Pyengana cheddar.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt;">'Beef Tongue, Vanilla, Myrtus,
Lettuce stems' - mmmmm tongue.</span></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">Details @
http://www.attica.com.au/ </span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">or</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><br />
<a href="http://www.urbanspoon.com/r/71/760107/restaurant/Victoria/Elsternwick/Attica-Ripponlea"><img alt="Attica on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760107/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> </div>
</div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com2tag:blogger.com,1999:blog-8434750955305855648.post-29232240371799193372011-06-19T21:46:00.002+10:002011-06-19T21:49:53.580+10:00Meaty menus<div dir="ltr" style="text-align: left;" trbidi="on">
I've been wading my way through a list of cafes that seems to be ever
expanding. My focus is mainly from the brunch perspective - for those that
haven't noticed its definitely a favourite meal period. And along the way I've become increasingly aware of the appearance of two
distinct varieties of menu. One with lots of choices and another that seems to
be a little limited and not always because of the number of dishes. Both styles
usually have a few of the conventional English style breakfast items such as
eggs with bacon and sausages together with selections a little less traditional such as beans or mushrooms. But even so, at times I feel it's a battle to choose a
dish, why I ask? <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9J6RZeImFUGCCvmjUC2dMbkM1N2cwTTBOoDBMA2-av_2dDj84sxndPqmSMyxUppt314Ku_uhbD4ctOY26EfM7LF-E8Vwv1bk5Fz-lGWYZQBRklctacedFs2ZESCd3DsoJ_EFqNmTWx8/s1600/IMG_2547.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9J6RZeImFUGCCvmjUC2dMbkM1N2cwTTBOoDBMA2-av_2dDj84sxndPqmSMyxUppt314Ku_uhbD4ctOY26EfM7LF-E8Vwv1bk5Fz-lGWYZQBRklctacedFs2ZESCd3DsoJ_EFqNmTWx8/s320/IMG_2547.JPG" width="320" /></a></div>
<br />
Now I'm no vegetarian, not even close. But I do like menus that allow me to
choose a dish that has a balance of components and scrambled eggs, even if they
are truffled, served with pork and fennel sausages is a lot of animal! Consequently
it’s the menus with a little less meat that I find most appealing and seemly I
find these in business staffed by lots of women. Now I know that physiologically
we girls require less protein in the diet and meat provides higher percentages
of protein than say cheese or legumes but does it really impact so obviously on
the way the menu is structured??? A question to explore further I think, do women write less meat based menus?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0ekrOXJV0gNrWnkWNpZI7x6vk_N-UsBwRhzkz7026qT4wz6YBxF4IiqYijL0Q_eBii1rYmH28R9c9k6v-G3BDb8J2exy5oTBFu1iUbyoKvPO8R_FGQWf7mzrw3wymdd9VY7rOgE3kbg/s1600/IMG_2548.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0ekrOXJV0gNrWnkWNpZI7x6vk_N-UsBwRhzkz7026qT4wz6YBxF4IiqYijL0Q_eBii1rYmH28R9c9k6v-G3BDb8J2exy5oTBFu1iUbyoKvPO8R_FGQWf7mzrw3wymdd9VY7rOgE3kbg/s320/IMG_2548.JPG" width="320" /></a></div>
Any way the menu at Milkwood is meaty without all the meat! Even the pork
and fennel sausages come braised with heaps of onions, which created a better
balance. There's also tomato butter beans with feta, lemon thyme mushrooms with
ricotta, avocado with lemon oil and potato gems just to mention a few of the choices. And the sweet and fruity porridge, muesli and pancakes all sounded good too – ah
next time! (The lunch baguettes and cakes on display looked appealing as well). Besides
the grand choices I particularly liked the structure of the menu where one
could almost 'build' your own dish. Tasty and generous serves of real food I
feel. And efficient service to boot. <br />
<br />
<br />
<b style="color: blue;">Milkwood, </b><span class="adr" style="color: blue;"><span class="street-address">120 Nicholson St</span><span class="locality">, Brunswick East</span>.</span><br />
<a href="http://www.urbanspoon.com/r/71/1540264/restaurant/Victoria/Brunswick/Milkwood-Brunswick-East"><img alt="Milkwood on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1540264/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-15826513819774954412011-06-10T21:56:00.104+10:002011-06-14T20:50:40.626+10:00Fresh is best<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuauKUez-nfTn1e7oJEls8sjbw61gERdSFi_RSe1O3x9U88o32ufvspAgiYj8A_kemklEO_MjazxRokG75tLC9PsCed4b1sHi_VqErQTmm0ms2gJY5nmyK8pvlTXcFsqfDeamoPvRBfyw/s1600/IMG_2513.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuauKUez-nfTn1e7oJEls8sjbw61gERdSFi_RSe1O3x9U88o32ufvspAgiYj8A_kemklEO_MjazxRokG75tLC9PsCed4b1sHi_VqErQTmm0ms2gJY5nmyK8pvlTXcFsqfDeamoPvRBfyw/s320/IMG_2513.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Unherbed' pho</td></tr>
</tbody></table>
New to my list of Bridge Road favourites but already well discovered by many of Melbourne's pho lovers is Pho Chu The. I love the simplicity of a Pho Restaurant - Beef Pho or Chicken Pho (pronounced 'fer'). For those in the know, as there is not much of a menu as such, a few extra treats for your pho can also be ordered, like tripe; beef tendon or congealed blood! And for the really hungry or those needing textural contrasts, the other
option is to start with a plate of crispy Vietnamese spring rolls - the
ones that you wrap in the lettuce with a few herbs and dip into Nước Chấm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBmTSmu-GDvpQN1bcdK5pl-_Ljl81to0ZYL7rqWTe1BoEA_QLybiEAxHEXWIZTVN4WM1-2JFHQGbvouBr6MftSYCTxaeaVHMz2mZ3siN4Jbn0_uw660deKb8wIWcuNRzIttzv_qcM7zA/s1600/IMG_2514.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBmTSmu-GDvpQN1bcdK5pl-_Ljl81to0ZYL7rqWTe1BoEA_QLybiEAxHEXWIZTVN4WM1-2JFHQGbvouBr6MftSYCTxaeaVHMz2mZ3siN4Jbn0_uw660deKb8wIWcuNRzIttzv_qcM7zA/s320/IMG_2514.JPG" width="320" /></a></div>
As I was simultaneously inhaling the warm aromatic steam and picking fresh
herbs into my broth the conversation on the next table, which is never very far
away in such establishments, caught my interest. The mention of ex-students
often draws my attention. This conversation is about how ludicrous the
advertisement for a well known supermarket chain by a celebrity chef is. "I only want the freshest and the best", the Chef states. "What chef would want old and
the worst", the young man jeered. It seemed a particularly relevant comment
when I inspected the supreme freshness of the crisp mung bean sprouts which
were about to follow the seemingly ‘just-picked’ holy basil into my bowl of fragrant
broth. The essence of Vietnamese cuisine, as it differs from
other Asian cuisines, is in it's defining simplicity and freshness.
And certainly when I was shopping for food, cooking and eating in Vietnam, a few years back, the
focus on these elements was paramount and seemingly far removed from the mind set of the 'one-stop' supermarket shop on
a weekly/fortnightly basis that has become a common Aussie routine. So I say ditch the 'Big Two', shop local, shop small and shop often. <br />
<br />
<span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">Pho </span></span><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Chu</span> The Bo Ga</span><br />
270 Victoria Street, Richmond<br />
<a href="http://www.urbanspoon.com/r/71/1427422/restaurant/Victoria/Pho-Chu-The-Richmond"><img alt="Pho Chu The on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1427422/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-47153454145437946012011-06-02T23:18:00.000+10:002011-06-02T23:18:10.815+10:00Nyonya Kueh<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghH1Hghc-psa2YQfcL8qDcvCB5gYEEPknWzq1m4FlPUMMTIJIZpmkISVi5A7nAJJdrk1xuoqZD4VSl6vt40Jl7TXANsutEBWtAdjeCLRBsAdxIE8XAp544Z6EtgmaLxOO8-YtbL9vq3vo/s1600/IMG_2402.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghH1Hghc-psa2YQfcL8qDcvCB5gYEEPknWzq1m4FlPUMMTIJIZpmkISVi5A7nAJJdrk1xuoqZD4VSl6vt40Jl7TXANsutEBWtAdjeCLRBsAdxIE8XAp544Z6EtgmaLxOO8-YtbL9vq3vo/s320/IMG_2402.JPG" width="320" /></a></div>I tried so valiantly to eat my way through the cuisine of Malaysia during my recent trip yet since returning I have discovered I didn't even scratch the surface. And it seems I did a pretty average job at 'Nonya' style dishes in particular, perhaps in part because we didn't get to Melaka in the south - next time for sure!<br />
<br />
The Otak Otak Prawns or Fish (Nonya fish custard wrapped in banana leaves) at Lims Nonya Hut is missing the banana leaves, difficult to get Lim tells us. The prawns are however tenderly cooked in a creamy custard of deliciously balanced coconut, kaffir lime, chilli, lemongrass, galangal, turmeric and shrimp paste on a base of betel leaves. Wow. As there was just the two of us we limited our ordering to just two dishes, our other choice a vegetable acar (a dish of mixed pickled vegetables and peanuts in spicy and sour sauce) oh and steamed rice. The acar was maybe a little overpowering with the Otak Otak but again great textures and flavour balance. Next time I look forward to trying some old favourites like laksa and char kway teow. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAiMtjYUuPulogdEwdqFW6SRRitT2ZBneSek936EtImz1qTWoxd3ssjc1kfbmxSecdKG493LydAx8GWbrufhlTF-kZaGTlIOUZNeCbO-CmrIfdaDnPx8kmVedQbgtGJIp9WQxplfD75Q/s1600/IMG_2406.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAiMtjYUuPulogdEwdqFW6SRRitT2ZBneSek936EtImz1qTWoxd3ssjc1kfbmxSecdKG493LydAx8GWbrufhlTF-kZaGTlIOUZNeCbO-CmrIfdaDnPx8kmVedQbgtGJIp9WQxplfD75Q/s320/IMG_2406.JPG" width="240" /></a>And I couldn't resist ordering a serve of sweet sticky black glutinous rice with coconut milk; Malaysia being one of the few Asian cuisines that really does sweets. I think I became just a little addicted to the slightly gluey pudding like texture of glutinous rice as well as Kuih (Cake) also spelt Kueh. Kuih are bite sized Malaysian snacks made from glutinous rice, tapioca or mung beans and flavoured with coconut, pandan leaves or gula melaka (palm sugar). Lim had just freshly made a few varieties of Kuih so we were treated to a 'small' selection including her Kueh Talam. Consisting of two layers, the top layer is made from coconut milk and rice flour and the bottom layer is made from pandan leaf extract, mung bean and rice flour. As you can imagine after already indulging in dessert, and not a light one at that, this last offering was just a bit much and we waddled out like oompa loompas, but thanks Lim great Nonya flavours.<br />
<div style="color: blue;"><i><b><br />
</b></i></div><i><b><span style="color: blue;">Lims Nyonya Hut, 240 Blackburn Road Glen Waverley</span></b></i><br />
<a href="http://www.urbanspoon.com/r/71/761130/restaurant/Melbourne/Lims-Nyonya-Hut-Glen-Waverley"><img alt="Lim's Nyonya Hut on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761130/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com4tag:blogger.com,1999:blog-8434750955305855648.post-57724088043152266562011-05-29T16:32:00.001+10:002011-05-29T16:35:21.082+10:00Food for the sick<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHMzvEc3ijySUjNi-CTVbSRE9tF0ntAXu67LPIsAa1U1hWkU5UsJERoCp-es19HK1v5oRLBGt8ipdZijcs13Cvxm3h-IpGhva8gTutLMmbYEkIdo-0cpCwpupwS5iDXBNAmt0XdIyqk8/s1600/IMG_2467.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHMzvEc3ijySUjNi-CTVbSRE9tF0ntAXu67LPIsAa1U1hWkU5UsJERoCp-es19HK1v5oRLBGt8ipdZijcs13Cvxm3h-IpGhva8gTutLMmbYEkIdo-0cpCwpupwS5iDXBNAmt0XdIyqk8/s320/IMG_2467.JPG" width="320" /></a>As the cooler months set in so too does the prevalence of illness. A few weeks ago the man was feeling 'poorly' and whilst I'd prefer to have been out and about rather than listening to him hacking away I do find providing comfort food comforting. Though I have to admit this task is a little fraught in our household as our cultural differences mean definitions of 'comfort food' vary.<br />
<br />
During our recent visit travels I discovered that 'lightly' spiced soggy lentils is what northern Indians turn to when they are feeling a little 'delicate'. I love the fact that no dish, not even that for the ill, comes with out spice. Asking for no chilli just meant dishes had extra pepper or ginger or other 'warming' flavours added! And I soon discovered that Congee (soggy rice porridge) was the Chinese version.<br />
<br />
My idea of comfort food is more in line with the classic tradition of Chicken Soup, lovingly referred to as 'Jewish penicillin'. But my preference includes plenty of restorative vegetables not just watery broth. The corn chowder I eventually cooked was well accepted but I've learnt to add that 'little spice', even if its just a side dish of chilli paste.<br />
<br />
I hope you stay well this winter! If not rug up and call on foodie friends to supply comfort food, it will be good for their soul, but make sure their idea of comfort is the same as yours!</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com3tag:blogger.com,1999:blog-8434750955305855648.post-9711000249501527512011-05-22T16:05:00.003+10:002011-05-22T16:06:56.567+10:00Where's the chickpea's?<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hVqkhIUykhIr7hC6D9N7pecClj44DSXMSE5FMXG9le0yX_H0fDfMxmj_P8ij-hR0FIBN2fg-iDV2I7G3_JyxFpU2AEABQp-3zh61IRbuZPy09gVtRL9HQy1HOF4xO2A2tjH-hZsELsQ/s1600/IMG_2481.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hVqkhIUykhIr7hC6D9N7pecClj44DSXMSE5FMXG9le0yX_H0fDfMxmj_P8ij-hR0FIBN2fg-iDV2I7G3_JyxFpU2AEABQp-3zh61IRbuZPy09gVtRL9HQy1HOF4xO2A2tjH-hZsELsQ/s200/IMG_2481.JPG" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;">Its lunch time and a salad with a bit of equilibrium </span><span style="font-family: Arial,Helvetica,sans-serif;">sounds like the go rather than the more substantial chicken focaccia come burger that MDC ("my dining companion") has ordered. But once our plates are sitting in front of us I feel like my choice was just not right, mine seems a little 'light' and those fries on the other plate look tempting. Now that's when I know there's </span><span style="font-family: Arial,Helvetica,sans-serif;">really </span><span style="font-family: Arial,Helvetica,sans-serif;">something wrong - when fries look enticing!!! That's not to say I can't be persuaded to indulge</span><span style="font-family: Arial,Helvetica,sans-serif;"> in a bit of fried spud, but not those out-of-a-bag skinny numbers. I'd already been silently dismayed when the customer on the next table ordering </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oBmchoRfGcxEEsaLOzN4xPbmIVvFvcajBDJcq_pPjPEjq04yUuNUYGnsbCrJIRmA-dOLhkMVjH_qFyCvVrBJgVhtMNlG_ubpsDwOBQTpKozwsR1FiGxriJHHzhQ-PlvaVisMbQ5IS2M/s1600/IMG_2484.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oBmchoRfGcxEEsaLOzN4xPbmIVvFvcajBDJcq_pPjPEjq04yUuNUYGnsbCrJIRmA-dOLhkMVjH_qFyCvVrBJgVhtMNlG_ubpsDwOBQTpKozwsR1FiGxriJHHzhQ-PlvaVisMbQ5IS2M/s200/IMG_2484.JPG" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;">a bowl of such for her lunch, its not just the</span><span style="font-family: Arial,Helvetica,sans-serif;"> health</span><span style="font-family: Arial,Helvetica,sans-serif;"> aspect, its just the lack of culinary balance! That's it <u>balance</u>, there must be something missing! The attraction was the combination of roasted pumpkin, roasted parsnip, rocket and </span><span style="font-family: Arial,Helvetica,sans-serif;">chickpea's topped with saganaki (grilled haloumi). </span><span style="font-family: Arial,Helvetica,sans-serif;">Just a minute where's the chickpea's? </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbkNOISztmDit9bg4MKaUq1tJdlK2ytN63CN56b2lXn0HAGo6lxYD2-BRZHG6DRwR51EsmBRpHgIAbE7JBoH0uH-Yz-3Skz495Ec7SpbPHa0TKckf-tJVezs61ZAmyyMOWHQIrdgLsVE/s1600/IMG_2485.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbkNOISztmDit9bg4MKaUq1tJdlK2ytN63CN56b2lXn0HAGo6lxYD2-BRZHG6DRwR51EsmBRpHgIAbE7JBoH0uH-Yz-3Skz495Ec7SpbPHa0TKckf-tJVezs61ZAmyyMOWHQIrdgLsVE/s200/IMG_2485.JPG" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">A quiet word with the waiter who suggested a replacement salad, which I didn't think was necessary although I did agreed when offered the missing legumes, and my salad was as it should be. I like the fact that the mistake was dealt with efficiently.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurXSQsAbQXCBa5tUnBvrNiHbz7idQycpZBi3VtPTHBfYljthwBkzeSwNtGODA0X_01pp_-3_6iLVR5BaW18GNSPBRqqls6lCyouC_wo18CngUSUkNaPb7ZSzLIbW2kudVyy6ZKZi4mdw/s1600/IMG_2487.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurXSQsAbQXCBa5tUnBvrNiHbz7idQycpZBi3VtPTHBfYljthwBkzeSwNtGODA0X_01pp_-3_6iLVR5BaW18GNSPBRqqls6lCyouC_wo18CngUSUkNaPb7ZSzLIbW2kudVyy6ZKZi4mdw/s200/IMG_2487.JPG" style="font-family: Arial,Helvetica,sans-serif;" width="150" /></a><span style="font-family: Arial,Helvetica,sans-serif;"> Don't forget the chickpea's, I love the nutty creaminess of these little guys. And if anything had to go I'd</span><span style="font-family: Arial,Helvetica,sans-serif;"> ditch the parsnip, it was a little on the 'woody' side. The chicken in the focaccia was delightfully smoky which combined well with the turmeric flavoured yoghurt, a nice change from mayo. (The fries where crisp and 'clean' tasting). </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">... and I'd heard that the Vanilla slices where a hit, so decided to take a couple home to share for supper. I can see why they are popular, more creamy than custardy makes for a decedent texture but I do think the pastry needs to have a little more 'crunch' and I'm a fondant lover so icing sugar just doesn't make the grade not to mention the 'dusting' one gets upon consumption.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><i><b><span style="color: blue;">Station Street Cafe, </span></b></i><i><b><span class="adr" style="color: blue;"><span class="street-address">26 Station Street</span></span></b></i><i><b><span class="adr" style="color: blue;"><span class="locality"> Nunawading</span></span></b></i></div><i><b><span class="adr" style="color: blue;"><span class="street-address"></span> <span class="locality"></span></span></b></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbkNOISztmDit9bg4MKaUq1tJdlK2ytN63CN56b2lXn0HAGo6lxYD2-BRZHG6DRwR51EsmBRpHgIAbE7JBoH0uH-Yz-3Skz495Ec7SpbPHa0TKckf-tJVezs61ZAmyyMOWHQIrdgLsVE/s1600/IMG_2485.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.urbanspoon.com/r/71/1524235/restaurant/Victoria/Blackburn-Vermont/Station-Street-Cafe-Nunawading"><img alt="Station Street Café on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1524235/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-37514284702658012162011-05-15T00:16:00.002+10:002011-05-15T00:19:18.446+10:00The value of stock - chicken stock that is!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmwHjEcUktQryU54X35uoRPL5FmwZBV4IFv1Otp5EZFgQwWuO25GJfvxBIVFeuBeKaRs5fMKe13Nujal3PQDsAcOHbeod1-bnKUIeuFVbUeUOHIrJnkh5o53cYquI9etbkAlAf0p5f3A/s1600/IMG_2496.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmwHjEcUktQryU54X35uoRPL5FmwZBV4IFv1Otp5EZFgQwWuO25GJfvxBIVFeuBeKaRs5fMKe13Nujal3PQDsAcOHbeod1-bnKUIeuFVbUeUOHIrJnkh5o53cYquI9etbkAlAf0p5f3A/s320/IMG_2496.JPG" width="240" /></a>Some time back I blogged about making risotto and I was given stick about my 'righteous' attitude towards home made stock. I suppose I'd have to concede that the waft of 'poultry essence' infiltrating every nook of ones home for hours on end might be a bit much for those who have an olfactory sensitivity. But today, after making my first batch in ages, it still seems worth it; well chicken stock at least, beef is a little more effort and I'm usually banned from fish stock when the family's about!<br />
<br />
Firstly the bones are free at most poultry suppliers if you invest in just one other product, the preparation of the carrots, celery and onions need only be rough and then once the waters added and it comes to the boil it happily simmers away for a few hours. Cheap, easy and ready to be transformed into all manner of tasty delights.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qI9vX8qoIHU_xTfaM4su9XXkLC-oh89MrZ7w3dst9OZlsAXnKl9bqX-vpn84OYLDxgDukhn52Ie8cRP95-d-AAv7B-hzNSpbBN2fvEuJTHAitd9W6Y6wlfyOLbtBHfzfSQ3DdBus6nE/s1600/IMG_2492.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qI9vX8qoIHU_xTfaM4su9XXkLC-oh89MrZ7w3dst9OZlsAXnKl9bqX-vpn84OYLDxgDukhn52Ie8cRP95-d-AAv7B-hzNSpbBN2fvEuJTHAitd9W6Y6wlfyOLbtBHfzfSQ3DdBus6nE/s320/IMG_2492.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
Just over a litre flavoured with some ginger, garlic, soy and chilli became fish ball noodle soup for dinner. 150 mls went into a Neil Perry recipe for braised chicken from the Good Weekender section of the Age newspaper, to be served with soft polenta tomorrow. And lastly there's a two litre bucket to go in the freezer or perhaps make a risotto in the next few days.<br />
<br />
I suppose there is also the grisly task of discarding all the 'debris' once the stock has been drained off. Perhaps it's a cook thing, and I know that there are some reasonable commercial products available so one doesn't need to resort to stock 'salt' cubes. I'd still like to believe there are a whole host of 'domestic' stock makers out there enlightened by the magnificence of fresh stock!</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com1tag:blogger.com,1999:blog-8434750955305855648.post-79121963531720267812011-04-24T15:39:00.004+10:002011-04-24T15:43:44.571+10:00So what makes for the 'Breakfast Spot of the Year' status?<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwT9Kdi9QhfY4b6iDyBgAzRxgO8L_ah0Jr5cIajx6Qj-NuLcaIChSXU50AT7VxbudgbZ1i8gXpba-_qHB-C8LKfCsOxy_orsQdPSqs055_PMNeMXtNJUJNfMs-sQIzp6eZzflePk28cU/s1600/IMG_2431.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwT9Kdi9QhfY4b6iDyBgAzRxgO8L_ah0Jr5cIajx6Qj-NuLcaIChSXU50AT7VxbudgbZ1i8gXpba-_qHB-C8LKfCsOxy_orsQdPSqs055_PMNeMXtNJUJNfMs-sQIzp6eZzflePk28cU/s200/IMG_2431.JPG" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hjK82lbpx0UDen3CyIDhQ6C-6WWxBHveAMNHN2wQWTTU8m90BJtRNf4vOBuH_JMBT8lk3Ybd-rquyrz6Z0IAhVtc0jZiz3rk5WD6BDhxPBGCVhm7qGgsc_ryfjlc_3wluX1fQQSh5EA/s1600/IMG_2437.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hjK82lbpx0UDen3CyIDhQ6C-6WWxBHveAMNHN2wQWTTU8m90BJtRNf4vOBuH_JMBT8lk3Ybd-rquyrz6Z0IAhVtc0jZiz3rk5WD6BDhxPBGCVhm7qGgsc_ryfjlc_3wluX1fQQSh5EA/s200/IMG_2437.JPG" width="200" /></a>Jackson Dodds was voted<i> The Age Cheap Eats 2011</i> Breakfast Spot of the Year. No way could this award be about location, situated way our <strike>west</strike> north at the end of the number 112 tram line in West Preston (and I know that Preston is the new Northcote but this is West Preston which is nearly Reservoir, okay I should stop here as I'm definitely sounding suburbist!). And after my last little rave about poor service (See <i>What's not to like???</i> post) I certainly wasn't expecting to have my socks knocked off by the service.<br />
<br />
So what's on offer? Quirky or a tad eccentric would describe the decor, definitely quirky was our waiter and the menu ... well a mixture of mainstream but also a little unconventional. So was it good? No, it was excellent!!! Jackson Dodds, to borrow a well used phase, is a 'feel good' kind of place. It's open, bright and has a team of youngish men (no girls to be seen the day we were there) who seem to really 'get it'. No pretences, no platitudes just pleasing service and tasty, actually scrumptious food, exactly what I want for breakfast or lunch.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOPHC0eWiX8i5nb6Rm47Vx9GM0bG5bTyqUWOMR8MtqD3qsH16SK1hRrIrkXMlRWRVulBLNR_SS63-MS1XU6o80bkWm7wUnF05Uu5FuUZOiUogIvJkGPlpjoD_JladtmAZsiocNRLSqHw/s1600/IMG_2433.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOPHC0eWiX8i5nb6Rm47Vx9GM0bG5bTyqUWOMR8MtqD3qsH16SK1hRrIrkXMlRWRVulBLNR_SS63-MS1XU6o80bkWm7wUnF05Uu5FuUZOiUogIvJkGPlpjoD_JladtmAZsiocNRLSqHw/s200/IMG_2433.JPG" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-fwmPzHmG4MHet2rfBbsjdvMjk2OuIL_rWNfYmFBerWKbJXiAulBQUqg5KsCgvkdvzBZv7p_ud8ObbwzjcsTgdkf3X4YlhCaYZt2xmRveS1THzWXNKs9IuVgmUQpxyNI_bYYbjELHXM/s1600/IMG_2436.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-fwmPzHmG4MHet2rfBbsjdvMjk2OuIL_rWNfYmFBerWKbJXiAulBQUqg5KsCgvkdvzBZv7p_ud8ObbwzjcsTgdkf3X4YlhCaYZt2xmRveS1THzWXNKs9IuVgmUQpxyNI_bYYbjELHXM/s200/IMG_2436.JPG" width="150" /></a><br />
One really doesn't need to be highly trained to run a great cafe that's not to say there's no qual's here I couldn't say and nor does it matter because they're doing it right. However I'm sure success is assisted by what's on offer as well as how it's cooked and served. I'm a firm believer that it is in the construction of a menu that one creates choice not by the sheer number of dishes. This menu has Eggs Benedict for the traditionalists, Bircher Muesli for the naturalists (not the nudy type!), Pea & Haloumi Fritters for those looking for something a bit different, 'sandwiches' with grunt and excellent coffee/tea - all on a menu that is compact on today's standards. As well as the quality ingredients like free range eggs, bread with body and good house made (or at least superior) relishes and jams as many of us have come to expect. Another plus is the range of dishes that have all the nutrients represented in reasonable ratios - so often I find myself searching for an appealing sounding breakfast dish that is not all protein/fat! Well done Jackson Dodds, I'm looking forward to a return visit to try the ricotta pancakes with REAL Canadian maple syrup or the Dukkah eggs or maybe the Kedgeree and the plum and star anise jam sounds interesting.<br />
<br />
I have to say this visit was on a weekday and I've heard it can be somewhat busy on the weekends, hope that doesn't affect the standard as it was such a delightful change from my recent experiences.<br />
<div style="color: blue;"><i><b>Jackson Dodds, 611 Gilbert Road West Preston</b></i></div><a href="http://www.urbanspoon.com/r/71/1517885/restaurant/Victoria/Preston/Jackson-Dodds-Melbourne"><img alt="Jackson Dodds on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1517885/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com2tag:blogger.com,1999:blog-8434750955305855648.post-36822644234550228152011-04-23T14:09:00.001+10:002011-04-23T20:55:52.727+10:00What's not to like???<div dir="ltr" style="text-align: left;" trbidi="on"><div><div><div style="color: blue;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuz_4U7Umqxw3gZMUakBi9BxfLBKGBp3VP5H8Wr0eeRa6rVULP6MSOk9uiohPk8TojbhRNlw4KAX7oDHBf2WdkIxJvOd_jqhtLLzR4hDWgva6eXUfWRGOTK-ENrG78rRCKtKoPtiNC1Y/s1600/IMG_2396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuz_4U7Umqxw3gZMUakBi9BxfLBKGBp3VP5H8Wr0eeRa6rVULP6MSOk9uiohPk8TojbhRNlw4KAX7oDHBf2WdkIxJvOd_jqhtLLzR4hDWgva6eXUfWRGOTK-ENrG78rRCKtKoPtiNC1Y/s200/IMG_2396.JPG" width="200" /></a></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sYhiigA_71wGSKbkJVuZ-fEOcYQKK4HNS331pWkfR1G09jU-h7HM_wHIQE7QtKewCwziExIyO1cssIawpktwEEl1KwpafwqfkvQ_wZUmDLijInsfH3GauUrPntuFsg1OOHCgjSzmVhk/s1600/IMG_2393.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sYhiigA_71wGSKbkJVuZ-fEOcYQKK4HNS331pWkfR1G09jU-h7HM_wHIQE7QtKewCwziExIyO1cssIawpktwEEl1KwpafwqfkvQ_wZUmDLijInsfH3GauUrPntuFsg1OOHCgjSzmVhk/s200/IMG_2393.JPG" width="200" /></a><span style="color: black;">I've now completed the Jason Jones trifecta having dined at Porgie and Mr Jones, Snow Pony and now Friends of Mine. And there is indeed lots to like at each of these establishments, top of the list is the quality produce featured on the menus. It is in this selection of ingredients that these business's stand out from many others. A simple salad at lunch time will always be better if the 'greens' are selected to match the flavours of the dish, peppery rocket with cheese, sweet butter lettuce with delicate seafood, </span><span style="color: black;">tatsoi with pungent Asian</span><span style="color: black;"> dressings etc. And no matter how talented one is at poaching, frying or scrambling the eggs they have to be good eggs! </span><span style="color: black;">My <i>Salad of Robs smoked eel, grannies pearls (tiny balls of granny smith apple), watercress, hazelnut, gypsy pear cider dressing</i> was an excellent example of well chosen ingredients combined with well executed culinary skills.</span><span style="color: black;"> As were the other dishes shared by our table.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihti8glAWyvjnlhqodus69S2H-1oqNW6Fx4j-VTfVRsEzorNOlZkr5mkCb8_fQ0d_gJIaELZLJ_I1Gk6YEw8cTlnYnd74aTGPgeBWTCOn-WDfwO76jAVa0B5Fb6sM1IONivlA3tIv1sWU/s1600/IMG_2395.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihti8glAWyvjnlhqodus69S2H-1oqNW6Fx4j-VTfVRsEzorNOlZkr5mkCb8_fQ0d_gJIaELZLJ_I1Gk6YEw8cTlnYnd74aTGPgeBWTCOn-WDfwO76jAVa0B5Fb6sM1IONivlA3tIv1sWU/s200/IMG_2395.JPG" width="200" /></a><span style="color: black;">I've enjoyed an array of dishes from these enterprises including some of the favourites, each displaying solid skills and well balanced flavours. The toasted banana bread with maple syrup, mascarpone and berry compote is delicious, Tom Coopers smoked salmon, corn pikelet, avocado, herbed creme fraiche & poached egg is an institution and the Smashed avocado with thyme buttered mushrooms & marinated feta a hit. </span><br />
<br />
<span style="color: black;">And I particularly love the quaint nuances each offers like the hand felted, heart inlayed bill wallets, menu descriptions like' grannies pearls, and the reserved signs made up of scrabble pieces at Friends of Mine.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMMv7CCskeEcF24xnqD_MoxZWJpjcDL751pQ_gj7HaiZr1h4pVsTy8lQ91PDnnliu0YIcO-F9Ymt6mpyyWVaH_i0ercRZD7w8WsTSUqN1V-KNZg1js4lmUYuq_h7r_y7KSA5NGEWyUDo/s1600/IMG_2397.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMMv7CCskeEcF24xnqD_MoxZWJpjcDL751pQ_gj7HaiZr1h4pVsTy8lQ91PDnnliu0YIcO-F9Ymt6mpyyWVaH_i0ercRZD7w8WsTSUqN1V-KNZg1js4lmUYuq_h7r_y7KSA5NGEWyUDo/s200/IMG_2397.JPG" width="200" /></a><span style="color: black;">But I have to say there is one feature that this trio also share that </span><span style="color: black;">I don't like</span><span style="color: black;"> and that's an inconsistency in the quality of the service. There is always elements of hospitality know-how on display and many of the staff are both efficient and 'hospitable', unfortunately delightful dining experiences are often marred by poor or inappropriate skills of one of the front of house members. At my most recent lunch the majority of the service was casual yet professional however my salad arrived in 'champion Frisbee thrower style' - I swear the server was already on her way back to the kitchen before the plate came to rest! Perhaps it's my industry experience working at the more formal end of dining or maybe I'm just turning into a cranky old ... but poor service has become an all too oft conversation topic amongst my dining compatriots and we</span><span style="color: black;"> don't appear to be alone in this gripe if the number of comments on the net</span><span style="color: black;"> are testimonial</span><span style="color: black;">. Is it ineffective hiring, limited pool to select from</span><span style="color: black;">, poor training </span><span style="color: black;">or merely a reflection of more modern ways of interacting; perhaps it's much more complex Sociologists may describe this behaviour as emotional dissonance. I'm curious...</span><br />
<span style="color: black;"><br />
</span></div></div><div style="color: blue;"><div style="color: blue;">Friends of mine -<span class="adr" style="color: blue;"><span class="street-address"> 506 Swan St, </span></span><span class="adr" style="color: blue;"><span class="locality">Richmond</span></span></div><span class="adr" style="color: blue;"><span class="street-address"> </span></span><a href="http://www.urbanspoon.com/r/71/1551903/restaurant/Victoria/Friends-of-Mine-Richmond"><img alt="Friends of Mine on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1551903/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a></div><div style="color: blue;"></div></div></div></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-64918817135655991172011-04-20T23:34:00.000+10:002011-04-20T23:34:41.708+10:00Marvellous Melbourne<div dir="ltr" style="text-align: left;" trbidi="on">In the last few days I have been enjoying Melbourne in Autumn, crisp mornings, streets layered with falling leaves and searching the neighbourhood for neglected quince trees - it's amazing how many fruit trees adorn backyards laden with bountiful crops which go unharvested. Autumn in this fair city is also rich in non-organic events - cultural festivals abound. So in just a few short days I have been soaking up the atmosphere (and a glass or two of <i>Tempranillo)</i> at 'La Mirada' Spanish film festival, belly laughing at Comedy festival gigs and concerting to the earthy blues vocals and guitar brilliance of visiting Ruthie Foster and Eric Bibb.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB_wvn1k71cBphIHg42Lq3R9pmOyzMht7uGa7BakKGT8GDNCHWKlVn-9Go3mjapClgmSNEOkEgsWOe5KueTTgSF4lmXp_V_FJ-xcww2QZlt_7Uxm9t16VaPaAd5Pj3LsZkVAZlMHRsCk/s1600/IMG_2428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB_wvn1k71cBphIHg42Lq3R9pmOyzMht7uGa7BakKGT8GDNCHWKlVn-9Go3mjapClgmSNEOkEgsWOe5KueTTgSF4lmXp_V_FJ-xcww2QZlt_7Uxm9t16VaPaAd5Pj3LsZkVAZlMHRsCk/s320/IMG_2428.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFj9vd_IewlkYSW7bE6qfPKZ6MkzUQBRVNQ95GD24fJzv3CWqsnrUGnBmOBH4pZd7P9CPFQdwri1eNXQC7JMMvrZHxY2Mk-z5EkL0k6jsFSPiHH_UvEqu-BG7Jsmu7SZqlenWKrXoohI/s1600/IMG_2425.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFj9vd_IewlkYSW7bE6qfPKZ6MkzUQBRVNQ95GD24fJzv3CWqsnrUGnBmOBH4pZd7P9CPFQdwri1eNXQC7JMMvrZHxY2Mk-z5EkL0k6jsFSPiHH_UvEqu-BG7Jsmu7SZqlenWKrXoohI/s320/IMG_2425.JPG" width="320" /></a><br />
But after all that wonderful entertainment one gets a little peckish and there's always sustenance to consider. Between comedy festival shows we have a very quick but tasty Gorgonzola gnocchi at Rosati. But there's no problem finding somewhere open for satisfying food after all this 'culture', even at 11pm, even on a Monday night and even in suburban Box Hill. On offer at Oriental Inn (open until 2am) is simple yet delicious Cantonese fare with the added bonus of an array of wonderful roasted meats. Our usual is a bowl of steamed rice with some crispy salted roasted pork or roasted duck or soy chicken or a mixed platter and some garlicky vegetables most often Chinese broccoli but this time we had the snow pea shoots which were excellent.<br />
<br />
<b><span style="color: blue;">Oriental Inn, </span><span class="adr" style="color: blue;"><span class="street-address">29 Carrington Rd</span><span class="locality"> Box Hill</span></span><span style="color: blue;"> </span></b> <br />
<a href="http://www.urbanspoon.com/r/71/761418/restaurant/Melbourne/Oriental-Inn-Box-Hill"><img alt="Oriental Inn on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761418/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><br />
<br />
And as for those quinces I had to travel a little further a field but now have some jars of luscious Quince Jelly for my morning toast (courtesy of my sister) and a few left over for another of Greg Maloufs recipes - Slow cooked lamb and quinces but that's tomorrow so that's another food story! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB_wvn1k71cBphIHg42Lq3R9pmOyzMht7uGa7BakKGT8GDNCHWKlVn-9Go3mjapClgmSNEOkEgsWOe5KueTTgSF4lmXp_V_FJ-xcww2QZlt_7Uxm9t16VaPaAd5Pj3LsZkVAZlMHRsCk/s1600/IMG_2428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div></div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0tag:blogger.com,1999:blog-8434750955305855648.post-37186721561306922082011-04-09T14:49:00.001+10:002011-04-09T14:50:34.226+10:00Love and dedication<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97Fv_JVraLN9fcm_PrYIDFdU46_ZlxSg-G2wUB_rvDSGxUEMFA38rksX57NUlAAslZuOAiGTgI9W_W32PjEHUvcxVhF9RFxktzzOEjFnfXZUyadV-8NOW5F1xPa5H-t9U-PJgggDcibU/s1600/IMG_2384.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97Fv_JVraLN9fcm_PrYIDFdU46_ZlxSg-G2wUB_rvDSGxUEMFA38rksX57NUlAAslZuOAiGTgI9W_W32PjEHUvcxVhF9RFxktzzOEjFnfXZUyadV-8NOW5F1xPa5H-t9U-PJgggDcibU/s320/IMG_2384.JPG" width="320" /></a>Its 6pm on a Friday night, no plans for dinner, no cash for home delivery and the troops are beginning to 'hang around' which means its not long before the age old question "what's for dinner?'. Cheese Toasties are looking likely but I scan the book on top of the inspiration pile, <i>Greg Malouf's Saraban, </i>in case I find something that contains ingredients I already have.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLiskN6SsVlBzSoixqUILCUkF-5by85_-KptwWsFvRezmtIKU4q8KKsA_nlZa1mWPKzPwKyUhJojXGoCKsJbogi5-8U39iOMTCUlLW3eSp7Rl25-ewofaTUcL-vLN8PDmTIO2HenacMw/s1600/IMG_2381.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLiskN6SsVlBzSoixqUILCUkF-5by85_-KptwWsFvRezmtIKU4q8KKsA_nlZa1mWPKzPwKyUhJojXGoCKsJbogi5-8U39iOMTCUlLW3eSp7Rl25-ewofaTUcL-vLN8PDmTIO2HenacMw/s320/IMG_2381.JPG" width="320" /></a> <br />
Yes I have artichokes (hearts in a can), pumpkin, waxy potatoes, carrots, shallots, coriander seeds, black peppercorns, dried mint, olive oil, sea salt, saffron threads, lemon, tarragon leaves, broad beans (well not quite but canned legumes should work) and peas, no turnips or fresh green beans but 16 out of 18's not bad. And my clever partner suggests we get some flat bread from the Afghani restaurant just up the road and yes I have $2.00 for that.<br />
<br />
An hour later, its only after we've enjoyed a beautiful Persian vegetable Khoresht (stew) with some Afghani flat bread straight out of the tandoor that I think 'wonderful food takes so much dedication' especially if ones culinary preferences are as broad as mine. And its not all about the kitchen skills.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDoENyjpBCfEYGpFfT78xgp8ot2mshmVNbR2wpJzI3h22dIIDqMuTYfADw2ye4Zn8kXJVVeIs8isF7MTQrij9j_AavBy-mdp7FQzAeff9Py4CYhm8xWvVwIKDDfnGMoFZFsb7sP5jNIo/s1600/IMG_2382.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDoENyjpBCfEYGpFfT78xgp8ot2mshmVNbR2wpJzI3h22dIIDqMuTYfADw2ye4Zn8kXJVVeIs8isF7MTQrij9j_AavBy-mdp7FQzAeff9Py4CYhm8xWvVwIKDDfnGMoFZFsb7sP5jNIo/s320/IMG_2382.JPG" width="240" /></a><br />
<br />
<br />
<br />
It's pretty straight forward in the pantry of most homes I visit but mine is chokka block full of the components needed to make dishes from the cuisines of Turkey, China, Italy, France, Lebanon, India, Malaysia, Japan etc etc ....... And then there's the cookbooks, my bookshelves are bowing from the sheer weight and the cost of all that gastronomic beauty! Although I have to say I am a little more savy these days, restricting my purchases to tomes that are actually going to get used. I supplement these treasures by borrowing from the local library (our library has a great online facility for 'suggesting' new purchases) and of course 'the net'. And there's the time needed to explore our town so I know there's a little gem of an Afghani restaurant 'just up the road' for freshly baked flat bread or a kebab when desired, how far I have to travel to get good saffron or which fruit and veg shop has artichokes when they are in season. No wonder I get labelled as food obsessed! I'm not really!!! Well maybe just a little, it was the impetuous for the last overseas trip and the last road trip to Adelaide and I'm sure it's were most of my money goes. Okay I could admit I have a food obsession but I prefer to believe its love and dedication! Come dine with me, let's dine, let's dine away - or was that fly that Frank Sinatra was singing?!*/!!</div>Rumbabahttp://www.blogger.com/profile/16326249888197398556noreply@blogger.com0