Red Cross has launched a pocket-size collection of $5 recipes for families struggling to get by in Queensland, to mark Anti-Poverty Week which runs from 17 to 23 October 2010.
'Many of the people we work with, including young families and the elderly, face times when they struggle to put a meal on the table,' said Australian Red Cross spokesperson Anna Boyce. 'The idea behind the $5 recipe booklet is to give a little bit of inspiration to people confronted by poverty, offering meals that can be created out of the smallest of budgets. 'Australia-wide it is estimated around 5% of people experience times when they have no food and no money to purchase food,' said Anna Boyce. 'Everyone has the right to food, shelter, healthcare and the basic necessities - we work with the most vulnerable and disadvantaged people in Australia and around the world to help improve quality of life.'
Hundreds of copies of the 'You're looking at $5' recipe booklet will be given to Red Cross' Queensland clients for Anti-Poverty Week. The booklet's 16 recipes - which were submitted by staff, volunteers and members of the public - all cost $5 or less to make, and include Red Lentil Soup, Spicy Mexican Beans, Succotash and Deluxe Porridge. The booklet includes recipes and an introduction by former Masterchef contestant and Brisbane local Sharnee Rawson. 'Anti-Poverty Week is a time to build public understanding about the causes and consequences of poverty and hardship around the world and in Australia. It's also a chance to encourage research, discussion and action to tackle poverty,' said Anna Boyce.
www.redcross.org.au/QLD/media/Recipe_book.pdf
Showing posts with label random thoughts. Show all posts
Showing posts with label random thoughts. Show all posts
Thursday, October 28, 2010
Saturday, July 31, 2010
fill up on wine
I just spent three weeks in Ireland, enjoying the availability of lots of wine I don't normally see: Argentinian, Chilean, Spanish, Italian, French. We can of course get non-Australian wines here, but the range in your average off-licence can be limited, a bit like the range of Australian wines you can get in Europe. So back in Ireland I loved quaffing lots of Chilean merlots, French Côtes du Rhônes, and excellent Spanish riojas, tempranillos and valdepeñas.
Back in Dan Murphy's yesterday, I was re-stocking my woefully empty shelves. This picture was taken of Dan's fine wines section. The rest of the warehouse is full of cheaper wines, beers and spirits stacked high.
You can see from the signs that the wines are displayed in order of state of origin. Along the walls are foreign wines, mostly French and Italian, fortifieds (both domestic and foreign) and rarer, more expensive bottles.
The wines lying flat on floor display are then stored below on the square shelves for selection. Each of those display bottles is a different wine from a different producer. It took me over two years to venture outside the three or four aisles of local Victorian wines: why would I? There are literally dozens of wineries within an hour's drive of my house.
I am fortunate to know the owner or chief winemaker of a handful of wineries personally. I am always tempted to return to their familiar wines but I make a concerted effort to try new bottles, especially after the Melbourne Food and Wine Show when we have the chance to try lots of new producers.
This time I chose half a dozen durifs from Rutherglen - three Campbells and three of The Bruiser. I threw in three bottles of my weekday favourite, Tar and Roses, a Heathcote shiraz (well, it's Mount Macedon next week and their over-the-counter selection isn't fantastic). Then I went completely mad, ended up in the South Australia aisles and selected three Torbreck Woodcutters shiraz from 2008, which has superstar written all over it. Can't wait.
Thursday, July 29, 2010
punjabi kitchen king masala
We are lucky enough to have a great Indian supermarket nearby in West Footscray. Along with freshly-made vegetable samosas, Hindu statues, Bollywood DVDs and Indian crisps and snacks, I can pick up proper Parachute coconut oil for my hair, rose water for my face, karahis and masala dhabas for the kitchen. And, of course, whatever spices I want.
One of my favourites is Punjabi Kitchen King Masala, which I picked up one day without knowing what it was. A mixture of coriander, chilli, turmeric, cumin, dal, fenugreek, pepper, salt, cardamom, ginger, cinnamon, cloves, nutmeg, mustard, garlic, mace and asafoetida, it has a really decent kick to it without additional chilli, and turns your food a lovely golden colour.
Mangal do a good one but there are other brand names around. Perfect for barbeque season, you can marinate fish, shellfish or meat for literally a few minutes and they chargrill up a treat.
For lunch I quickly tossed some black mustard seed into a hot pan with some olive oil, added some fresh tiger prawns and kitchen king masala when the seeds started to pop, then threw in some quartered cherry tomatoes in there when the prawns were cooked. I served it all up with some fusilli pasta instead of rice, but if I'd had some naan bread nearby that would have been perfect too. It was ready in less than three minutes. Divine.
One of my favourites is Punjabi Kitchen King Masala, which I picked up one day without knowing what it was. A mixture of coriander, chilli, turmeric, cumin, dal, fenugreek, pepper, salt, cardamom, ginger, cinnamon, cloves, nutmeg, mustard, garlic, mace and asafoetida, it has a really decent kick to it without additional chilli, and turns your food a lovely golden colour.
Mangal do a good one but there are other brand names around. Perfect for barbeque season, you can marinate fish, shellfish or meat for literally a few minutes and they chargrill up a treat.
For lunch I quickly tossed some black mustard seed into a hot pan with some olive oil, added some fresh tiger prawns and kitchen king masala when the seeds started to pop, then threw in some quartered cherry tomatoes in there when the prawns were cooked. I served it all up with some fusilli pasta instead of rice, but if I'd had some naan bread nearby that would have been perfect too. It was ready in less than three minutes. Divine.
Tuesday, February 16, 2010
it's Pancake Tuesday!
The day before Lent begins means a stack of pancakes for lunch and more after dinner. Or that was how it was when I was a child.
I would come home from school for lunch and Mum would have made a big stack of pancakes, frying-pan sized, made from freshly-mixed homemade batter. Simple: flour, eggs, milk, beaten until smooth then poured into a frying pan spoonful by spoonful.
The first one was always less than average. The frying pan was never hot enough, and the skill of pouring just exactly enough batter to make a thin pancake forgotten since last year. The second one was always better.
A perfect pancake was extra-thin, it filled the whole frying pan and it was cooked just long enough to give it dark brown grooves of caramelised loveliness on each side.
There was no messing about with exotic toppings in our house. This was a pre-Lent ritual, designed to get all the flour, eggs, sugar and butter used up before the fasting began. Each pancake would be spread with butter, sprinkled with a liberal amount of sugar and finished off with a good squirt of lemon juice. The three toppings would mingle into a sweet-and-sour liquid of perfect viscosity.
Mum always stacked the pancakes one by one, topped individually as described above, then when the whole stack was done she would slice them into wedges like a cake. Personally I always preferred to eat my pancakes whole, rolled up, with butter, sugar and lemon juice added fresh each time. This is how I do it myself when I make pancakes in my own house.
Anybody else doing Pancake Tuesday? Anybody got any other family rituals you want to share?
I would come home from school for lunch and Mum would have made a big stack of pancakes, frying-pan sized, made from freshly-mixed homemade batter. Simple: flour, eggs, milk, beaten until smooth then poured into a frying pan spoonful by spoonful.
The first one was always less than average. The frying pan was never hot enough, and the skill of pouring just exactly enough batter to make a thin pancake forgotten since last year. The second one was always better.
A perfect pancake was extra-thin, it filled the whole frying pan and it was cooked just long enough to give it dark brown grooves of caramelised loveliness on each side.
There was no messing about with exotic toppings in our house. This was a pre-Lent ritual, designed to get all the flour, eggs, sugar and butter used up before the fasting began. Each pancake would be spread with butter, sprinkled with a liberal amount of sugar and finished off with a good squirt of lemon juice. The three toppings would mingle into a sweet-and-sour liquid of perfect viscosity.
Mum always stacked the pancakes one by one, topped individually as described above, then when the whole stack was done she would slice them into wedges like a cake. Personally I always preferred to eat my pancakes whole, rolled up, with butter, sugar and lemon juice added fresh each time. This is how I do it myself when I make pancakes in my own house.
Anybody else doing Pancake Tuesday? Anybody got any other family rituals you want to share?
Monday, February 08, 2010
five memorable meals - are you in?
At dinner a few weeks ago with Sam, Amanda and Mena, our conversation revolved around food and its significance in our lives. We recalled memorable meals with family or friends, favourite restaurants, unusual or particularly good food in far-flung places when travelling.
Our conversation sparked further thoughts in my head about how food has such a strong place in our memories, connecting us with significant events, people or moments in our lives.
So I would like you to have a think about the five (or so) most memorable meals you have had in your life, and why you think they hold such a special place in your memory. It could be a simple rustic lunch of bread and cheese on a park bench on the side of the road in France, or your first Michelin-starred dinner as a proper grown-up. It could be alone when travelling on business, or in the heart of your family at Christmas or on a birthday. It could be home-cooked, shop-bought or served in an eatery. The link is its significance to you.
I think the trick might be not to think too much about it. What are the first images (or aromas, or tastes) that go through your head when you think about this? These are probably the places to start.
I shall deliberate upon my own list this week and share with you here on this blog. In the meantime have a think about your list, then either write a post on your own blog, or a note on your Facebook page, and make sure you share a link with me so I can collate all the responses. Or email me if you wish and I can add your list to my blog.
Just jot down a few words about when and where the meal took place, who you were with (if anybody), what you ate (which can be in detail or very brief, depending on how you are remembering it) and why you think this particular event is so memorable to you. Be as brief or as lengthy as you can: it's the stories you are telling that I am interested in.
Begin!
Our conversation sparked further thoughts in my head about how food has such a strong place in our memories, connecting us with significant events, people or moments in our lives.
So I would like you to have a think about the five (or so) most memorable meals you have had in your life, and why you think they hold such a special place in your memory. It could be a simple rustic lunch of bread and cheese on a park bench on the side of the road in France, or your first Michelin-starred dinner as a proper grown-up. It could be alone when travelling on business, or in the heart of your family at Christmas or on a birthday. It could be home-cooked, shop-bought or served in an eatery. The link is its significance to you.
I think the trick might be not to think too much about it. What are the first images (or aromas, or tastes) that go through your head when you think about this? These are probably the places to start.
I shall deliberate upon my own list this week and share with you here on this blog. In the meantime have a think about your list, then either write a post on your own blog, or a note on your Facebook page, and make sure you share a link with me so I can collate all the responses. Or email me if you wish and I can add your list to my blog.
Just jot down a few words about when and where the meal took place, who you were with (if anybody), what you ate (which can be in detail or very brief, depending on how you are remembering it) and why you think this particular event is so memorable to you. Be as brief or as lengthy as you can: it's the stories you are telling that I am interested in.
Begin!
Tuesday, January 12, 2010
tea blossom
I could get used to these!
This one I got from T2 but I believe there is a website called http://www.teablossoms.com.au/ that may become addictive...
Monday, July 27, 2009
Eileen's Quick Bouillabaisse
Serves 4
WeightWatchers: 4.5 points per serve
Prep: 10-15 mins
Cooking: 10 mins
Saffron threads ½ tsp
Leek 1 finely sliced
Potato 1 (120g) cut into 1com cubles
Chicken stock 1 litre (4 cups)
Diced Italian tomatoes 800g can
Lemon juice 2 tbs
Seafood marinara mix 750g
Mussels 12, cleaned
Flat-leaf parsley 1/3 cup roughly chopped
Fresh red chilli (optional) 1 red finely chopped
Combine saffron and 1 tbs hot water in a small bowl. Stand for 5 mins.
Spray a large deep non-stick saucepan with oil and place over medium heat. Add leek and potato. Cook, stirring for 3 mins or until softened. Increase heat to high.
Add saffron, stock, tomatoes and lemon juice. Bring to the boil and simmer for a few minutes to infuse the flavours.
Add marinara mix (you might want to separate out the different types of seafood and add them according to how long you want them to cook). Last, place mussels on top of bouillabaisse. Return to the boil, reduce heat and simmer, covered for 3 mins or until mussels open. Season with salt and pepper. Ladle into deep bowls and sprinkle with parsley. Serve.
WeightWatchers: 4.5 points per serve
Prep: 10-15 mins
Cooking: 10 mins
Saffron threads ½ tsp
Leek 1 finely sliced
Potato 1 (120g) cut into 1com cubles
Chicken stock 1 litre (4 cups)
Diced Italian tomatoes 800g can
Lemon juice 2 tbs
Seafood marinara mix 750g
Mussels 12, cleaned
Flat-leaf parsley 1/3 cup roughly chopped
Fresh red chilli (optional) 1 red finely chopped
Combine saffron and 1 tbs hot water in a small bowl. Stand for 5 mins.
Spray a large deep non-stick saucepan with oil and place over medium heat. Add leek and potato. Cook, stirring for 3 mins or until softened. Increase heat to high.
Add saffron, stock, tomatoes and lemon juice. Bring to the boil and simmer for a few minutes to infuse the flavours.
Add marinara mix (you might want to separate out the different types of seafood and add them according to how long you want them to cook). Last, place mussels on top of bouillabaisse. Return to the boil, reduce heat and simmer, covered for 3 mins or until mussels open. Season with salt and pepper. Ladle into deep bowls and sprinkle with parsley. Serve.
Monday, June 15, 2009
things I learned from my masseur
Paul is a remedial masseur who works in Peppers Mineral Spa in Hepburn Springs, the heart of spa country here in Victoria. He is a refreshing change to those twenty-something beauty therapists who cannot work in a silent room, thus resorting to whale music, Enya or stilted conversation to make themselves more comfortable. Paul, happily, is content with no mood music, and when he does speak he is more likely than not to come out with an interesting fact or story, not "Been on holidays recently?" like a bored hairdresser.
And so, you might be wondering why this post is being added to a food blog. Well, I learned a few fascinating fun facts from Paul last week about the Greek philosopher Epicurus, who (as we all know) founded the Epicureanism system of philosophy.
Now I, like many others I suspect, would define an Epicurean as a gourmet, a person concerned with fine food and drink, or refined sensuous enjoyment. And from this I would deduce that Epicureanism was related in some way to Hedonism. Which is true.
However, Epicureanism is based more on the philosophy that the "greatest good" is to seek modest pleasures in order to attain a state of tranquility and freedom from fear. Over-indulgence, in fact, was frowned upon, as it could lead to dissatisfaction later, such as the grim realisation that one could not afford such delicacies in the future.
So, Epicurus actually promoted a simple life and not an indulgent one. He believed that the person with whom you eat is of greater importance than what is eaten.
Therefore, as those who know him can testify, Orlando fits the description of an Epicurean better than I do myself. Who knew?
And so, you might be wondering why this post is being added to a food blog. Well, I learned a few fascinating fun facts from Paul last week about the Greek philosopher Epicurus, who (as we all know) founded the Epicureanism system of philosophy.
Now I, like many others I suspect, would define an Epicurean as a gourmet, a person concerned with fine food and drink, or refined sensuous enjoyment. And from this I would deduce that Epicureanism was related in some way to Hedonism. Which is true.
However, Epicureanism is based more on the philosophy that the "greatest good" is to seek modest pleasures in order to attain a state of tranquility and freedom from fear. Over-indulgence, in fact, was frowned upon, as it could lead to dissatisfaction later, such as the grim realisation that one could not afford such delicacies in the future.
So, Epicurus actually promoted a simple life and not an indulgent one. He believed that the person with whom you eat is of greater importance than what is eaten.
Therefore, as those who know him can testify, Orlando fits the description of an Epicurean better than I do myself. Who knew?
Friday, February 27, 2009
the traditional Irish-Australian barbecue
Take one Irish-Australian woman, a warm summer's evening, a pleasant bottle of 2000 Langhorne Creek shiraz, some sausages made by an Irish butcher in Sydney, a freshly-made Greek salad and a couple of steaks, and what do you get?
The perfect Thursday evening.
Sunday, February 22, 2009
yarra valley after the fires
I had reason to travel to Healesville and Yarra Glen this week, ten days after the worst bushfires in Australian history hit.
We all want to help, so what should we do? Go there. Have a coffee. Go for lunch. Taste some wine. Buy something. Tell your friends.
We love our Victorian wines and our country towns. Now is the time to support them.
If we all promise to make at least one trip to a bushfire-affected town sometime between now and Anzac Day, spend some time and spend some money, maybe some of the local businesses will survive and life will be better for all of us.
Make your plan. It's not a stay-or-go plan. It's a Go Plan.
Wednesday, February 04, 2009
weird food in tins
Check out this photo album of weird food in tins. There were others in the photos I received that I didn't think were too weird - like haggis and crocodile green curry (which I have eaten and is lovely... if prepared fresh and not eaten from a tin!).
mmmm tasty
http://www.flickr.com/photos/maireaddoyle/sets/72157613338712808/
mmmm tasty
http://www.flickr.com/photos/maireaddoyle/sets/72157613338712808/
Friday, January 16, 2009
you'll never miss another post again
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Monday, January 12, 2009
new year's resolution
You know my theory: never make a resolution you won’t want to keep.
In years gone past I have come up with:
I have no idea what my new year’s resolution was for 2008, so I decided I would record my 2009 resolution here on these pages:
The prawns were marinated in chilli, garlic, coriander and some Punjabi Kitchen King masala from the local Indian supermarket, then panfried in their own juices. I served them with the Greek salad on New Year’s Eve for supper and realised I had seriously over-catered. The rest we left until this evening when we had the rockling fillets steamed in foil parcels in the oven with garlic, green chilli, spring onion, coriander and Chinese five spice. The scallops I tossed in chilli and garlic and threw them on the barbie. Divine.
Happy New Year everybody! What are your resolutions?
In years gone past I have come up with:
- no more walking or cycling uphill
- have a spa day every month
- eat food from a new country at least once a month
I have no idea what my new year’s resolution was for 2008, so I decided I would record my 2009 resolution here on these pages:
- Eat more seafood.
The prawns were marinated in chilli, garlic, coriander and some Punjabi Kitchen King masala from the local Indian supermarket, then panfried in their own juices. I served them with the Greek salad on New Year’s Eve for supper and realised I had seriously over-catered. The rest we left until this evening when we had the rockling fillets steamed in foil parcels in the oven with garlic, green chilli, spring onion, coriander and Chinese five spice. The scallops I tossed in chilli and garlic and threw them on the barbie. Divine.
Happy New Year everybody! What are your resolutions?
food for thought
My mate Charmaine O'Brien is the only published author I know (apart from one or two academics!). In addition to her other charms, Charmaine is an accomplished and enthusiastic Indian food expert, so you can imagine what we have in common...
However her new offering falls closer to home. "Flavours of Melbourne" charts the culinary history of Australia's food capital, from pre-European times through the influence of postwar immigration to today. Along the way, we meet curious characters from Melbourne's food scene and discover recipes from different periods in our city's colourful history.
Charmaine did " the walking tour of the book" during Melbourne Writers' Week a few months ago, which was really enjoyable. She even made sure she had samples of Melbourne's favourite lollies on hand halfway through to sustain us: Polly Waffles, Cherry Ripes and Violet Crumbles.
Her book is now on the State Library of Victoria's "Summer Read" shortlist. You can get on there and vote for this book, or browse through the shortlist to see what else they recommend.
Flavours of Melbourne is a great book to dip into, or to read all the way through. Worth it if you are a Melbourne foodie - and in this city, who isn't?
Friday, March 16, 2007
Vegetable Meme
Another Outspoken Female from "Confessions of a Food Nazi" tagged me for this meme.
1. Is there a vegetable you hated as a child, but came to love as you got older?
Tomatoes, believe it or not. I couldn’t manage to eat even one slice of the very first pizza I ever ordered because I could not stomach the tomato base on it. I still can’t eat raw tomato (unless marinated in oil and garlic like a bruschetta) but I simply could not live without cooked ones in all their forms.
2. Most underrated vegetable?
Cabbage. My childhood was spent eating overcooked cabbage boiled for hours in bacon or ham water (the traditional Irish way of cooking it) and it was years before I discovered it as the versatile, delicious vegetable it is - cooked or raw.
3. Name one favourite summer vegetable dish.
Tuna Nicoise. Done the cheater’s way with tinned tuna (don’t ask me why, I just prefer it that way). With lots of black olives and new potatoes and green beans and proper cos lettuce (none of your new-fangled rocket or mesclin).
4. And one for winter?
My vegetable curry.
5. What vegetables are in your fridge and freezer right now?
None in fridge. We have been away for the weekend. Baby sweetcorn and garden peas in the freezer. Pathetic.
6. Is there a vegetable you really like but don't make much yourself?
Pumpkin. It seems to be Australia’s national vegetable but we just don’t eat much of it in Ireland/England. I learned to make a good pumpkin soup when I was here years ago on a serious budget, but haven’t touched one since in my own kitchen. Maybe this winter will be a new beginning.
1. Is there a vegetable you hated as a child, but came to love as you got older?
Tomatoes, believe it or not. I couldn’t manage to eat even one slice of the very first pizza I ever ordered because I could not stomach the tomato base on it. I still can’t eat raw tomato (unless marinated in oil and garlic like a bruschetta) but I simply could not live without cooked ones in all their forms.
2. Most underrated vegetable?
Cabbage. My childhood was spent eating overcooked cabbage boiled for hours in bacon or ham water (the traditional Irish way of cooking it) and it was years before I discovered it as the versatile, delicious vegetable it is - cooked or raw.
3. Name one favourite summer vegetable dish.
Tuna Nicoise. Done the cheater’s way with tinned tuna (don’t ask me why, I just prefer it that way). With lots of black olives and new potatoes and green beans and proper cos lettuce (none of your new-fangled rocket or mesclin).
4. And one for winter?
My vegetable curry.
5. What vegetables are in your fridge and freezer right now?
None in fridge. We have been away for the weekend. Baby sweetcorn and garden peas in the freezer. Pathetic.
6. Is there a vegetable you really like but don't make much yourself?
Pumpkin. It seems to be Australia’s national vegetable but we just don’t eat much of it in Ireland/England. I learned to make a good pumpkin soup when I was here years ago on a serious budget, but haven’t touched one since in my own kitchen. Maybe this winter will be a new beginning.
Saturday, February 24, 2007
BYO white wine only
Take a look at the conditions applied by this Chinatown restaurant on their BYO policy. I wonder if they are trying to save on laundry bills?
Monday, February 12, 2007
on-tray
A hand-written notice in the window of our local Indian restaurant (I won't embarrass them by naming it) proudly advertised a new takeaway offer:
"BUY THREE MAINS, GET ON-TRAY FREE!"
I wasn't sure if I was reading it incorrectly, in that they would come to your house and serve it to you on a tray, or whether they were in fact offering entrees free (which is what starters are called here).
I also surmised whether they were doing what my friend Denis in Goa did: when choosing a name for his new beach shack, he came up with Stringfellos, spelt incorrectly with no "w" at the end. His rationale was that arrogant British tourists would delight in coming up to him and pointing out his mistake, at which point he would thank them and invite them to sit down for a drink/lunch/whatever. His gift of the gab would take over at this point, and they would be persuaded to stay at his shack for the rest of their holiday and spend all their beach money there.
You would be amazed at the number of people this worked on...
Anyhoo, the day I stopped my car to take a photo of the aforementioned offending notice, they had discreetly changed the word to "entree".
Now you will never believe me.
"BUY THREE MAINS, GET ON-TRAY FREE!"
I wasn't sure if I was reading it incorrectly, in that they would come to your house and serve it to you on a tray, or whether they were in fact offering entrees free (which is what starters are called here).
I also surmised whether they were doing what my friend Denis in Goa did: when choosing a name for his new beach shack, he came up with Stringfellos, spelt incorrectly with no "w" at the end. His rationale was that arrogant British tourists would delight in coming up to him and pointing out his mistake, at which point he would thank them and invite them to sit down for a drink/lunch/whatever. His gift of the gab would take over at this point, and they would be persuaded to stay at his shack for the rest of their holiday and spend all their beach money there.
You would be amazed at the number of people this worked on...
Anyhoo, the day I stopped my car to take a photo of the aforementioned offending notice, they had discreetly changed the word to "entree".
Now you will never believe me.
Tuesday, February 06, 2007
Gourmet City
We have a date tonight with Lee and her boyfriend. Easy - two serious food-lovers in a city full to bursting with amazing places to eat.
So why did it take us over two days to finalise the venue?
Melbourne is a foodies' paradise. Both Lee and I started obsessively looking for places in the central business district we'd like to visit. We traded possible lists, avoiding seafood (they ate last night) or Italian (my WeightWatchers meeting is tomorrow). We couldn't come to a landing.
After the first day, we both started making phone calls to get tables at some places we fancied. Lee called Melbourne Supper Club: full. Then she tried Movida: also full. What's going on in Melbourne on a Tuesday evening?
By mid-afternoon today we were four hours from meeting up, and miles from agreeing where. We were browsing Miettas and the Age Epicure sites for inspiration. It was a bit like being brought to the best shoe shop in the world with no notice, and told to pick one pair of shoes: impossible without serious soul-searching.
In the end I called it. I booked a table for four at Arintji, Jacques Reymond's place at Federation Square. Lee phoned expressing relief that somebody had decided on something.
Kid in a candy store...
So why did it take us over two days to finalise the venue?
Melbourne is a foodies' paradise. Both Lee and I started obsessively looking for places in the central business district we'd like to visit. We traded possible lists, avoiding seafood (they ate last night) or Italian (my WeightWatchers meeting is tomorrow). We couldn't come to a landing.
After the first day, we both started making phone calls to get tables at some places we fancied. Lee called Melbourne Supper Club: full. Then she tried Movida: also full. What's going on in Melbourne on a Tuesday evening?
By mid-afternoon today we were four hours from meeting up, and miles from agreeing where. We were browsing Miettas and the Age Epicure sites for inspiration. It was a bit like being brought to the best shoe shop in the world with no notice, and told to pick one pair of shoes: impossible without serious soul-searching.
In the end I called it. I booked a table for four at Arintji, Jacques Reymond's place at Federation Square. Lee phoned expressing relief that somebody had decided on something.
Kid in a candy store...
Tuesday, September 26, 2006
The Longest Sell-By Date
Now, look carefully at the sell-by date on this packet of supermarket garlic bread. Use by 16 October 3037?
I won't be shopping there again.
Thursday, September 14, 2006
Five Things to Eat Before You Die - preamble
Traveler’s Lunchbox has been hosting a Foodblogger’s Guide to the Globe, asking everyone to list their top five things to eat before you die. The list is up to 1,245 not including those left in the comments. Fascinating reading.
Some people have specified not only what dish, but where you should eat it and who should have cooked it. I think this is cheating a little bit, because how are we ever going to sample “my mother-in-law’s oxtail stew with butter beans” or “a piece of my world famous carrot cake”?
I preferred Harmonia’s approach:
1151. Quinoa
1152. Hummum
1153. Avocado
1154. Tea
1155. Garlic
…or the contribution from doodles:
1156. Cioppino in San Francisco
1157. White pizza in Italy
1158. Beer in Munich
1159. Chinese food in Toronto
1160. Lobster in Maine and Mexican food in Topolabumpo
But my favourite was probably Andrew – simple and yet perfect:
261. Picking the bits off a chicken carcass
262. Fruit straight from a tree
263. Blackberry and Apple Pie
264. Mr Whippy Ice-cream
265. Any meal with friends
I am still working on my top five, but in the meantime here are five things I will be eating in Ireland (far too specific to be included in my real list):
1. Proper Irish brown bread
2. Irish sausages from my mother’s pork butcher, Peadar Kelly, in Palmerstown
3. Bananas!
4. Smoked cod and chips from the local chipper
5. Real apple tart made by my mum
Some people have specified not only what dish, but where you should eat it and who should have cooked it. I think this is cheating a little bit, because how are we ever going to sample “my mother-in-law’s oxtail stew with butter beans” or “a piece of my world famous carrot cake”?
I preferred Harmonia’s approach:
1151. Quinoa
1152. Hummum
1153. Avocado
1154. Tea
1155. Garlic
…or the contribution from doodles:
1156. Cioppino in San Francisco
1157. White pizza in Italy
1158. Beer in Munich
1159. Chinese food in Toronto
1160. Lobster in Maine and Mexican food in Topolabumpo
But my favourite was probably Andrew – simple and yet perfect:
261. Picking the bits off a chicken carcass
262. Fruit straight from a tree
263. Blackberry and Apple Pie
264. Mr Whippy Ice-cream
265. Any meal with friends
I am still working on my top five, but in the meantime here are five things I will be eating in Ireland (far too specific to be included in my real list):
1. Proper Irish brown bread
2. Irish sausages from my mother’s pork butcher, Peadar Kelly, in Palmerstown
3. Bananas!
4. Smoked cod and chips from the local chipper
5. Real apple tart made by my mum
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