Thursday, 22 May 2008
A bit 'left', organic rolled oats
I've become a little more 'green' or 'left' orientated lately.
I intended to buy my usual Uncle Tobies traditional rolled oats at the supermarket (not Safeway, the other one) but I saw these on the top, difficult to reach shelf, and decided that I should buy them instead.
Makes a rich, risotto style porridge that with careful stirring teases out the sticky love from the oats and becomes nutty and stodgy. Great for a winter, warm-me and fill-me brekkie.
I had mine with gorgeous poached quince. Need a recipe?
Labels: Autumn, fruit, ieatidrinkiwork
Friday, 9 May 2008
A hundred posts!
I am very proud to share that this is my 100th post. Yipee!
I started Eating with Jack on a whim late one evening in November 2006, and didn't really think too much about it again until I attended the Melbourne Food and Wine Festivals Out of the Frying Pan in March 2007. This was where for the first time to my ears, blogs and bloggers were spoken about by the 'serious people' in the traditional media. I thought to myself, well I have one of these, why don't I give it a good go... and well, here we are 100 posts later.
Perhaps it's just one of those things but since then, there seems to have been a building of talk about blogs, some good, some confused, some misguided and others just silly. Yet I have powered on, mostly with some anonymity, for the past year from anyone that knows me in real life. A privilege of not having to answer questions about the blog from foodie friends or be quoted back to myself... erhh!
But really its been an absolute blast, so thanks for coming along on this crazy addictive ride with me.
Here are some highlights.
My holiday last year to France and Spain and in particular -dining at Mugaritz.
I started Eating with Jack on a whim late one evening in November 2006, and didn't really think too much about it again until I attended the Melbourne Food and Wine Festivals Out of the Frying Pan in March 2007. This was where for the first time to my ears, blogs and bloggers were spoken about by the 'serious people' in the traditional media. I thought to myself, well I have one of these, why don't I give it a good go... and well, here we are 100 posts later.
Perhaps it's just one of those things but since then, there seems to have been a building of talk about blogs, some good, some confused, some misguided and others just silly. Yet I have powered on, mostly with some anonymity, for the past year from anyone that knows me in real life. A privilege of not having to answer questions about the blog from foodie friends or be quoted back to myself... erhh!
But really its been an absolute blast, so thanks for coming along on this crazy addictive ride with me.
Here are some highlights.
My holiday last year to France and Spain and in particular -dining at Mugaritz.
"Vegetables, oven roasted and raw, sprouts and greens, wild and cultivated, seasoned with brown butter and dusted with seeds and petals. Emmental cheese generously seasoned."
A striking dish, that is served to the table without the broth of which is poured gently in front of you. The emmental broth is perfectly creamy milk in colour but it "blushed" with the movement of the baby beetroot underneath as I began to eat. Fresh, clean and the kind of perfect kitchen garden food that any restaurant would vie for the opportunity to serve..
Winning an experience with Gourmet Traveller magazine and spending two days in a Sydney studio with them.
Thanks to Menu for Hope, can't wait to donate again next year.
and a low-light.
Getting absolutely sick of figs while trying to feature them in a planned regular series, ‘My Pick’. I didn’t continue with the posts, as I didn’t want to taint myself away from other favourite produce…
There has been some funny moments, like my post on Percebes -which up until recently was one of my highest read posts -were a friendly reader alerted me to my dining error... hehehe
Slightly warm from being cooked, the flesh looks like a soft mushroom with a strange filament thing on top. The taste was quite intriguing, some what like a fresh briny oyster with the texture of a clam or mussel. The overriding memory is of a delicate fresh sea taste and trying not to get the squirty juices all over me.From a commenter:
Oh no! You didnt eat the shell contents did you? Thats the sex organs and while it wont kill you it is a definite no no to eat them. You just eat the wobbly bit left when you twist off the leather covering on the leg. Getting squirted with seawater at the time, as you noticed!
And a funny image
Well, I only had to poke the worm a little to get him to run out of his delicious little apple hole...
And a great example of how blogs can bring ideas and knowledge of people together.
My piece on house filtered, carbonated water was based on an idea from London, developed (and implemented) in Melbourne and attracted comments from around the world.
I was truly impressed by the diverse knowledge base of Melbourne bloggers, when I was confused after dining at BBQ Pacific Cafe and they came through with the explanations.
Thanks for reading, I love being part of our 'little', world wide community of food friends and I look forward with anticipation of my next 100.
Cheers!
Tuesday, 6 May 2008
Loving St Judes Cellar
Brunswick St, Fitzroy is a fair hike from my neck of the woods - St Kilda.So getting up across the river on a cold Melbourne night, in the rain, was a big call but I was pretty keen to try out the month old St Judes Cellars. We were a little scared through, phoning four times that day - Sunday - the phone rang out and once it was answered by someone that told me they would call back, yet didn't. Obviously we really wanted to go, so a mental backup list was made, in case we not be able to secure a perch at the bar.
We should not have been that worried. St Judes was busy, but never full in the few hours we were there.
We should not have been that worried. St Judes was busy, but never full in the few hours we were there.
A rocky and intimidating start, but the wash-up? I loved it and wish I had a St Judes, closer to home.
I don't think you really have experienced St Judes unless you sit at the bar, perched on a wire framed stool, staring into the busy kitchen and chatting with the waiters. You need to be part of the action, it's kind of like going to MoVida and sitting at the bar, if you don't, you miss out.
The food is very approachable at St Judes. It's all about sharing, which I find a particularly perfect way to eat especially with a loved one - arh PDC... ;) Perhaps though, a little trickier with someone that you don't want to share a spoon with, as then you will both miss out on the intense broths that a few of the dishes are served in. Definitely very spoonable, straight from pot to mouth.
Chef Danielle Rensonnet, has done her time at some of the fancier local restaurants but can also mix her refined style with a casual flair, offset by eclectic pots, thick wooden boards and funky vinyl cut-out place mats and coasters.
A larger dish of 'Kurabuta'(sic) pork is cooked to near melting stage were the meat is so tender that it could be eaten with a spoon as you slurp the broth and celery/parsley sauce from the pot.
A dish that has not won many hearts in the review stakes so far, the braised squid, chickpea and cavolo nero number, I found to be utterly more-ish. With an intense (chicken?) based stock the squid was confetti-ed into tiny strips and just cooked in the broth with a scattering of chickpeas and the herbal cabbage, very Autumnal.
The dishes all felt quite good value for money apart from the eel dish which featured a smear of eel pate, a square of smoked eel and some crack-your-teeth-good croutons.
PDC selected our wine from the wine wall at the front private dining space, a concept that I am yet to fully embrace - great for the selector, but not so good for the dinee, that gets left staring at the kitchen alone (not so bad in my case, but I'm sure you get what I mean).
St Judes is a great, flexible dining space with personable, funky and knowledgeable staff. The room was a little bright for my liking (but perfect for camera welding food bloggers) and outfitted in a manner that reassures me that you don't need a multimillion dollar budget to create a desirable space, just a bit of hospitality smarts and the guts to pull it off.
Labels: Dining, Review, St Judes Cellar
Fancy a Feijoa?
Wednesday, 30 April 2008
A little 'pick me up'
As the winter-like weather intimidates us into staying close to home, it's of perfect solace if your local is as cold-weather-agreeable as mine.
Rustic Italian food, hearty serves, an open fire place, friendly staff and a changing, inspired wine list, oh and the best thing, I can easily walk there. Carlisle Wine Bar is my true local, I've written about it before and dine there often - especially in winter.
So it is with a happy heart that I share my April Dish of the Month.
Tiramisu - Carlisle Wine Bar
Dessert is something that a rarely order in a restaurant, I usually greedily get through an appetiser then entree, main and sides before cheese, so dessert just doesn't stand a chance, but on Monday evening instead of venturing out into the chill, we procrastinated with a serve of tiramisu.
A generous set mound of the mascarpone, coffee and booze soaked savoiardi combo was served with a dusting of good cocoa powder and a coffee essence. The tiramisu had been made traditionally in a large pan and scooped with a large kitchen spoon and dolloped onto the plate. Its texture was marshmallow like with a coffee hit on the palate and a tingle of alcohol.
An absolute bargain at $10.50.
Just enough to happily set us out onto the street for the brisk walk home.
Rustic Italian food, hearty serves, an open fire place, friendly staff and a changing, inspired wine list, oh and the best thing, I can easily walk there. Carlisle Wine Bar is my true local, I've written about it before and dine there often - especially in winter.
So it is with a happy heart that I share my April Dish of the Month.
Tiramisu - Carlisle Wine Bar
Dessert is something that a rarely order in a restaurant, I usually greedily get through an appetiser then entree, main and sides before cheese, so dessert just doesn't stand a chance, but on Monday evening instead of venturing out into the chill, we procrastinated with a serve of tiramisu.
A generous set mound of the mascarpone, coffee and booze soaked savoiardi combo was served with a dusting of good cocoa powder and a coffee essence. The tiramisu had been made traditionally in a large pan and scooped with a large kitchen spoon and dolloped onto the plate. Its texture was marshmallow like with a coffee hit on the palate and a tingle of alcohol.
An absolute bargain at $10.50.
Just enough to happily set us out onto the street for the brisk walk home.
Labels: April, Carlisle Wine Bar, Dining, Dish of the Month
No chopsticks for me?
I enjoyed a quick bowl of noodles at the new Pacific BBQ Cafe on Lonsdale St in the city last week.
After reading Mellies post and enjoying the food at both the Victoria St and Toorak Road restaurants, I popped in for some noodles and duck. But this is not the significant part of my experience, - yes the duck was great - but I was given a fork and spoon to eat my noodle soup and duck with... no chopsticks. What the?
At first I thought it was a mistake or at the least a 'round eye' gesture, but as I looked around the busy dining room, I noticed that most of the Asian guests were also using the said mentioned fork and spoon. What is this, I questioned to myself, some kind of western mimicking trend?
I've been using chopsticks in Chinese restaurants in Australia since my Dad made my 'trainee' pair with a rubber band and some folded napkin, way before I new that special fried rice is not that special.
I'm not sure what the story is here, but after spying some chopsticks on a close by waiters station I asked for a pair and then could eat my soupy noodles. I know the fork would have been a disaster, just too hard.
As I pondered my noodles, I thoroughly read the menu on display through the glass top table, I noticed a few other irregularities about the Pacific BBQ Cafe, how does this take your fancy...
Grilled cheese with seafood on rice or spaghetti $14
At first, I assumed this was a case of 'chinlish' but as I read on I realised to my horror it wasn't and yes, you can also order either stir fried spaghetti with chicken, bacon in cream sauce or a hamburger (I saw the sesame seeded bun go past to another table!).
Not your thing, then what about a spam sandwich?
I suddenly felt like I was in a strange backpacker friendly, Chinese restaurant in Asia.
I came to Pacific BBQ for the duck and that's what I got and it was brilliant but I question a kitchen that seriously serves hamburger buns and stir fried spaghetti next to it's traditional Chinese fair, or tell me, is it my fault for not 'getting it'?
Any insights into the 'no chopstick' thing? Please do share...!
After reading Mellies post and enjoying the food at both the Victoria St and Toorak Road restaurants, I popped in for some noodles and duck. But this is not the significant part of my experience, - yes the duck was great - but I was given a fork and spoon to eat my noodle soup and duck with... no chopsticks. What the?
At first I thought it was a mistake or at the least a 'round eye' gesture, but as I looked around the busy dining room, I noticed that most of the Asian guests were also using the said mentioned fork and spoon. What is this, I questioned to myself, some kind of western mimicking trend?
I've been using chopsticks in Chinese restaurants in Australia since my Dad made my 'trainee' pair with a rubber band and some folded napkin, way before I new that special fried rice is not that special.
I'm not sure what the story is here, but after spying some chopsticks on a close by waiters station I asked for a pair and then could eat my soupy noodles. I know the fork would have been a disaster, just too hard.
As I pondered my noodles, I thoroughly read the menu on display through the glass top table, I noticed a few other irregularities about the Pacific BBQ Cafe, how does this take your fancy...
Grilled cheese with seafood on rice or spaghetti $14
At first, I assumed this was a case of 'chinlish' but as I read on I realised to my horror it wasn't and yes, you can also order either stir fried spaghetti with chicken, bacon in cream sauce or a hamburger (I saw the sesame seeded bun go past to another table!).
Not your thing, then what about a spam sandwich?
I suddenly felt like I was in a strange backpacker friendly, Chinese restaurant in Asia.
I came to Pacific BBQ for the duck and that's what I got and it was brilliant but I question a kitchen that seriously serves hamburger buns and stir fried spaghetti next to it's traditional Chinese fair, or tell me, is it my fault for not 'getting it'?
Any insights into the 'no chopstick' thing? Please do share...!
Labels: Pacific BBQ cafe, Review
Friday, 25 April 2008
Food Fight
Just by chance, I found this cute yet serious video on the web today, kind of topical since its ANZAC day and we are reflecting on the diggers.
The author has gone to a lot of trouble to make a video depicting the wars from WWII to today... all done with food to represent each country.
Australia is not represented, but its got me wondering what we would be; perhaps a clichéd meat pie?
It's interesting how easy it is to work out which country is represented by each food. (If you can't work them out look here. )
Watch out for the key scenes such as the meat pattie bomb and the twin burger towers.
Perhaps not totally PC, but very clever.
The author has gone to a lot of trouble to make a video depicting the wars from WWII to today... all done with food to represent each country.
Australia is not represented, but its got me wondering what we would be; perhaps a clichéd meat pie?
It's interesting how easy it is to work out which country is represented by each food. (If you can't work them out look here. )
Watch out for the key scenes such as the meat pattie bomb and the twin burger towers.
Perhaps not totally PC, but very clever.
