Marvellous Melbourne

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 Tempranillo) 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.

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.

Oriental Inn, 29 Carrington Rd Box Hill 


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!

Roast duck and dumplings -Yum

Nutritionally not a fabulous combination I know.....too much protein and starch and distinctly lacking in vegetables. But for a birthday treat I like nothing more than gathering a few of my favourite foods and enjoying an unbalanced feast. (Look away students who are currently studying nutrition with me.)

The gathering is half the enjoyment, visiting my favourite food outlets, chatting with the 'chopper' of the duck, the dumpling maker or the grower at the farmers markets. There is always something new to learn or experience or just soak up the aroma's or espy what others are having - that last one usually gets me in trouble with dining mates who say making eye contact with me is a battle, when there is interesting food about! And today I learned that one of my favourite yum cha haunts has 143 different varieties on offer, that's quite a lot of dishy eye candy - so to speak!

But a birthday is also unlikely to pass without a 'big night out' and just to drag the celebrations out a bit longer that's happening next week  - Momo here I come, its been quite awhile since my last visit and much has changed! No doubt I'll have a few words to say.

Flavour & Texure

I just love duck! But tonight as I tucked into a few old favourites I was conscious that it was not only the rich succulent duck meat with its crispy skin that was the main attraction but rather the heady mix of duck and aromatic Chinese five spice (cassia, clove, fennel seed, star anise, and Szechuan pepper) that was demanding my attention. Chinese five spice is such a defining flavour of Cantonese cuisine and this dish in particular is testament to valuing and honoring the classics.

Equally with another of our regular choices - bean curd stuffed with prawns. The coveted prawn not the feature in this dish but rather the luscious texture of the bean curd with its capacity to absorb all the complexity of the sauces, fillings and accompaniments.

Fabulous flavours and textures combine, such is the splendour of cooking and eating!

Pacific Seafood BBQ House, 8/240 Victoria Street Richmond - Make sure you take your umbrella on a rainy day/night as you might have to wait on the street to get a table - or go early!