tag:blogger.com,1999:blog-24525631303752399232024-03-14T04:26:35.841+08:00Alphie in the KitchenAlphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-2452563130375239923.post-54871906703181135302014-06-18T11:29:00.001+08:002014-06-18T11:29:25.582+08:00Moving on<span style="font-family: Georgia, Times New Roman, serif;">Just a short note for those of you who are still reading, and have stuck by my radio silence...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I've started up a new blog, <a href="http://www.bigfeetlittlefootprint.com/">Big Feet Little Footprint</a>, where I write about reducing your impact, without being preachy (hopefully).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I won't be removing or closing this one, as it seems people are still searching for help when making <a href="http://alphieinthekitchen.blogspot.com.au/2012/01/zumbo-style-macaron-tower.html">macaron towers</a>, and want to know <a href="http://alphieinthekitchen.blogspot.com.au/2013/05/my-week-on-plate-mining-camp-style.html">what to expect in a mining camp</a>, but I won't be posting here anymore (not much change from now really!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So come and join me over at <a href="http://bigfeetlittlefootprint.com/">bigfeetlittlefootprint.com</a>, and see what we can achieve!</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-73985778871964327522013-09-09T14:14:00.000+08:002013-09-09T14:14:07.835+08:00Baked Falafel<div class="MsoNormal">
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<span style="font-family: Georgia, Times New Roman, serif;">I’m going to be honest here, and say, this is not my recipe.
But… I have no idea whose it is. It has been sitting in my recipe folder for
well over a year now, just the recipe printed on a page, no URL at the bottom,
nothing. I guess I cut-and-pasted it into a word document from somewhere on the
interwebs. So, if you recognise it, please let me know so I can attribute it
properly.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I am a</span><a href="http://alphieinthekitchen.blogspot.com.au/2010/10/my-food-biography.html" style="font-family: Georgia, 'Times New Roman', serif;"> massive fan of Middle Eastern food</a><span style="font-family: Georgia, 'Times New Roman', serif;">, and falafels in
particular. But what I am not a fan of, is deep frying at home. Too. Freaking.
Scary. Mr Alphie is totally unfussed by deep frying however, so I usually have
to wait for him to be home from FIFO before I can indulge my habit. If you’ve
ever tried baking falafels made from a dried box-mix, you will know my pain.
They are like rocks.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As a result, I collect falafel recipes in much the same way
as others might collect coins, comic books, or <a href="http://mylittleponycollection.info/">My Little Ponies</a>… However, I
have not really had much success <a href="http://alphieinthekitchen.blogspot.com.au/2010/11/broad-bean-felafel.html">in the past</a>. Which has kind of put
me off, and I will admit, I have resorted to the pre-made ones from the
supermarket fridge section on more than one occasion (FYI, <a href="http://www2.woolworthsonline.com.au/Shop/ProductDetails?Stockcode=695081&name=macro-bites-smokey-eggplant-falafel">Woolies Macro SmokeyEggplant Falafel</a> are pretty good, and <a href="http://www.yumis.com.au/index.php/falafel">Yumi's</a> are a close second.)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The original recipe was a bit more manual, requiring you to
finely chop the onions, garlic and herbs, and mashing the chickpeas in with a
potato masher. I don’t have time for that kind of malarkey mid-week, especially
when there is an easier option. And, to be honest, I don’t think there would be
a noticeable difference in the end result.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Baked falafel</b></span></div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">1 ½ cups cooked chickpeas (or 1 can)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">½ onion, peeled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, peeled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6-ish stalks parsley</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-ish stalks coriander</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbs flour – plain, wholemeal, whatever (I used atta)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cumin</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">½ tsp ground coriander seed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">½ tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">½ tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp lemon juice</span></li>
</ul>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 200°C.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a food processor, chop up the onion & garlic til
fine. (If you have a small bowl attachment for your food processor, I’d use it
for this – there’s not much mixture & I was constantly scraping the sides
of mine). Add the fresh herbs, and chop again.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the remaining ingredients, and pulse until just
combined. It should still be quite chunky.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place spoonfuls of the mixture on a tray with baking paper.
Squirt each one with an olive-oil spray, and bake for 15 minutes. Turn each one
over, squirt again with the olive oil, and bake for another 10-15 minutes,
until browned.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Delish as they are; with tabouli, hummus and flat bread; or
use to fill a wrap; or top a salad.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Makes 10 or so falafels.<o:p></o:p></span></div>
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<o:p><span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></o:p></div>
Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com2tag:blogger.com,1999:blog-2452563130375239923.post-65364646444782185122013-08-28T22:57:00.000+08:002013-08-28T23:01:17.769+08:00Microwave Potato Chips<span style="font-family: Georgia, Times New Roman, serif;">Lately (and not so lately) I've been debating weather I should continue with this blog. Finding new & interesting things to write about is hard. I feel a lot of pressure from the myriad of fantastic, well-photographed, well-written, and just generally shmick, food blogs out there. And, as an engineer, words are hard. Really hard. But, I've been persuaded to give it another go by a lovely journalist friend, who is also a <a href="http://readylettego.wordpress.com/">budding blogger</a>.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The main challenge I have been having, is deciding if a recipe is blog-worthy. I feel like my everyday meals aren't 'exciting' enough. And most of my current more exciting favourites have come from other blogs (or at least from the internets), and a lot of the time I feel like it's cheating to post a recipe that's already freely available for you to find. I have recently come to the realisation that pulling some of the 'best' bits available out there in the big wide interents, is kinda the point of a blog. So I shouldn't feel ashamed of posting recipes found online. I will always reference my original source(s), and in most cases I will have made tweaks of some kind to the original anyway.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe, if you can call it that, is an oldie in our house, but I still love it. I don't follow the original instructions exactly, mostly because it calls for equipment I don't have, and am unlikely to use for anything else (plastic microwave-safe steaming rack, anyone?).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I will preface this with a warning or two though; they taste a lot more 'potatoey' than your usual potato crisps, bit I guess that's because the potato is not masked by oil & salt. Also, </span><span style="font-family: Georgia, 'Times New Roman', serif;">I know it takes a while to get a reasonable amount of chips, but because of that potatoey-ness and the no oil/reduced salt thing, you don't fell quite so much like scoffing a massive bag of them. (Not that I am against that - sometimes we all need that oily salty goodness..!) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Microwave Potato Chips/Crisps</b></span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Potato(es)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">Slice the potato into thin, even, rounds. I use a mandoline/v-slicer thingo, with the 'thin' blade attachment.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">On top of a microwave safe plate, layer 2-3 pieces of paper towel, covering most of the plate. Spread out the potato slices on top of the paper towel, ensuring none of the slices touch (it will take a couple of 'rounds' to do a whole potato).</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle with salt and/or your preferred flavourings - paprika works well, so would flavoured salt mixes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And now this is where the magic happens...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Using my less than fantastic microwave (800W), I nuke the potatoes for 3 mins at 80%, 3 mins at 60% and 3mins at 40%, turning the slices over between each set. It may take you some time to work out what is best for your microwave. Also, you can go a bit 'hotter' for less time, but you need to watch them more (as in, some, I don't watch at all with the timings I use...).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Set aside to cool for a few minutes, they'll continue to 'crisp' as they cool.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Then repeat with your next plate of potato slices.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I think I've tried sweet potato in the past, but with little success - those darn 'hot spots' in microwaves and the high sugar content of sweet potatoes just doesn't work. But, inspired by all the veggie chip options out there at the moment, I'm thinking of trying a few other hard veggies - beetroot might be my first victim.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Original recipe can be found at - <a href="http://jugalbandi.info/2008/08/microwave-purple-potato-crisps/">jugal bandi</a>.</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com2tag:blogger.com,1999:blog-2452563130375239923.post-90726751429820462502013-07-16T21:04:00.001+08:002013-07-16T21:15:19.261+08:00Lemon Tart<span style="font-family: Georgia, Times New Roman, serif;">Alternate </span><span style="font-family: Georgia, 'Times New Roman', serif;">Title: A solution to the macaron-bakers dilemma</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <span style="font-family: Georgia, Times New Roman, serif;">This tart came about as I was thinking of an alternate way to tackle the excess of egg yolks that I am left with every time I make macarons. I usually make the macarons, separating the yolks & whites, and then have a finite time to use the yolks before they go bad. Unfortunately, unlike egg whites, the yolks don't freeze very well, and I usually end up on a ice cream making marathon, a mere days after a macaron marathon. Honestly, it makes me exhausted just thinking about it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
I have plans to make macarons next weekend, so I started thinking about how I might deal with the yolks this time around. I had an ah-ha moment, while searching the internets for egg-yolk recipes for the nth time. Why don't I make something that uses yolks now (or weeks ago, even), and freeze the whites for next weekend. Egg whites freeze very well, and to be completely honest, I think they make better macarons having been frozen.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
So with that in mind, and with a family dinner on Sunday, I had the perfect event to bake for. A discussion at SIL's house lead to the revelation that we all love lemon butter, and by extension, lemon tarts. So I had my end point, all I needed was how to get there using the most egg yolks possible. I resumed the search, but it seemed that there are two camps of lemon tart recipes - those that use a lot of (whole) eggs, and those that use 2-3 egg yolks. Neither really worked for me.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
After extensive recipe reading, I came up with something that I was pretty sure would work. It's primarily a combination of a Donna Hay <a href="http://www.donnahay.com.au/recipes/lemon-tart">recipe</a>, and one from I blogger I haven't read before - <a href="http://littleaccidentsinthekitchen.blogspot.com.au/2013/05/almond-meyer-lemon-tart.html">Little Accidents In The Kitchen</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br />
</b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b>Pastry</b></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"> 1</span><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">½ cups plain flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">125g chilled butter, cut into cubes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">½ cup icing sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">3 egg yolks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;">1 tbs iced water</span></li>
</ul>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Place the flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough just comes together.</span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></span> <span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Turn dough out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. <o:p></o:p></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xcuRSQH_UQo/UeQCEgK0rKI/AAAAAAAABDA/sBkW__NCZj8/s1600/IMG_4640.JPG" imageanchor="1" style="line-height: normal; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-xcuRSQH_UQo/UeQCEgK0rKI/AAAAAAAABDA/sBkW__NCZj8/s1600/IMG_4640.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Lining the tin. The pastry is a little thick, but my arms<br />
were sore from all the rolling!</i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"></span><br />
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">20cm springform pan </span><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">with the pastry, trim the edges and prick the base with a fork.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">Refrigerate for 30 minutes & p</span><span style="line-height: 18px;">reheat oven to 180ºC.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-v0y5u35YeJ8/UeQCR7Y-QqI/AAAAAAAABDQ/bdgpsiHYI3E/s1600/IMG_4641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-v0y5u35YeJ8/UeQCR7Y-QqI/AAAAAAAABDQ/bdgpsiHYI3E/s1600/IMG_4641.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Last 10min of baking, quite a bit of shrinkage going on there...</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.</span><span class="apple-converted-space" style="line-height: 115%;"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="line-height: 115%;">Lemon Filling</span></b></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">7 large egg yolks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">2 large eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">150g sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Grated zest from 2 lemons</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Juice from 2 lemon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Pinch salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">50g unsalted butter, cut into pieces</span></li>
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<ul>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Eggs & sugar</span></i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">In a heat proof bowl over a saucepan of water, whisk together egg yolks, eggs and sugar until the sugar dissolves. Add in lemon zest, juice and salt, whisking continually.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-U2hyu52E_Lo/UeQC1RljhGI/AAAAAAAABDo/yuDwWWbgdUQ/s1600/IMG_4647.JPG" height="300" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Measuring temperatures</span></i></td></tr>
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<span style="line-height: 15pt;"><span style="font-family: Georgia, Times New Roman, serif;">Add butter and cook over medium heat, stirring constantly until the mixture has thickened. This will take 5-10 minutes, or if you're the thermometer using type, it will have reached about 65-75°C.</span></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3nOd5nEjMJE/UeQDQjEVRpI/AAAAAAAABDw/nlOb85rxgt4/s1600/IMG_4648.JPG" imageanchor="1" style="line-height: normal; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-3nOd5nEjMJE/UeQDQjEVRpI/AAAAAAAABDw/nlOb85rxgt4/s1600/IMG_4648.JPG" height="400" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>It needs a bit of assistance to go through</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>the sieve at this point</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the mixture through a fine mesh sieve.<o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Ready for baking</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the filling into the cooled tart shell and bake at 140°C, until the filling is shiny and opaque (about 10-15 mins). The centre will jiggle slightly when shaken.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 15pt;">Let it cool completely, then refrigerate until ready to serve.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Notes:</i></b></span></div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">My pastry shrunk quite a bit. I think it's because I was a bit gung-ho with the water. Add it slowly, and as soon as the pastry starts to come together (don't wait for it to ball up in the food processor), turn it onto the bench and bring it together by hand. Nigella has some good tips on avoiding pastry shrinkage, <a href="http://www.nigella.com/kitchen-queries/view/Preventing-Pastry-Shrinkage/2696">here</a>.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">The thermometer is really not necessary for the filling. I get a bit nervous when a recipe says to 'stir until thick' as I never know what 'thick' actually means. In this case there is a very noticeable change around the 65°C mark, and the once very runny mixture turns into a thick custard. You can't miss it.</span></span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">What are your tips for using up excess egg yolks?</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">-Alphie</span></span></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-7zuEMzMjow4%2FUeQDzFbdZlI%2FAAAAAAAABEQ%2FUFhhw3waByE%2Fs1600%2FIMG_4657.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-7zuEMzMjow4/UeQDzFbdZlI/AAAAAAAABEQ/UFhhw3waByE/s1600/IMG_4657.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-MlKaQCNgkk8%2FUeQDtkrWctI%2FAAAAAAAABEI%2F9_yTnB7m2uU%2Fs1600%2FIMG_4659.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-MlKaQCNgkk8/UeQDtkrWctI/AAAAAAAABEI/9_yTnB7m2uU/s1600/IMG_4659.JPG" -->Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com1tag:blogger.com,1999:blog-2452563130375239923.post-13229651964251194562013-07-13T18:02:00.000+08:002013-07-13T18:05:55.022+08:00Mid-Winter Favourite Things<span style="font-family: Georgia, Times New Roman, serif;">In this dreary part of winter, where rugging up against the cold is beginning to loose its charm; and the short days, while getting longer, are not doing so fast enough; I've started thinking about some of my favourite things, things that make me happy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In no particular order, we have...</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dmi52KI55TU/UeEfJha2jyI/AAAAAAAABCA/UOs1UTwWZ5Y/s1600/IMG_4625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-dmi52KI55TU/UeEfJha2jyI/AAAAAAAABCA/UOs1UTwWZ5Y/s1600/IMG_4625.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Organised spice racks</i></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-F2zJ6kKxxxo/UeEfeoCJydI/AAAAAAAABCQ/5FnKjv0RVsw/s1600/IMG_4631.JPG" style="margin-left: auto; margin-right: auto;" width="300" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">My cookbook bookshelves</span></i></td></tr>
</tbody></table>
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<a href="http://2.bp.blogspot.com/-F2zJ6kKxxxo/UeEfeoCJydI/AAAAAAAABCQ/5FnKjv0RVsw/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-XKONasPt6e0/UeEfXdvIzGI/AAAAAAAABCI/SJhTjzjjeTg/s1600/IMG_4632.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">A selection of sparkling water</span></i></td></tr>
</tbody></table>
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<a href="http://2.bp.blogspot.com/-XKONasPt6e0/UeEfXdvIzGI/AAAAAAAABCI/SJhTjzjjeTg/s1600/IMG_4632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JY1eh0uHLQk/UeEfu1aqH0I/AAAAAAAABCY/4u86ZxYQrdc/s1600/IMG_4633.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">A freezer of one-person meals. Lunch or dinner in minutes.</span></i></td></tr>
</tbody></table>
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<a href="http://1.bp.blogspot.com/-JY1eh0uHLQk/UeEfu1aqH0I/AAAAAAAABCY/4u86ZxYQrdc/s1600/IMG_4633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eMRiIJ1niDY/UeEgIbk9NgI/AAAAAAAABCk/V3EOmwm0vXk/s1600/IMG_4634.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Tea and a selection of foodie magazines</span></i></td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-eMRiIJ1niDY/UeEgIbk9NgI/AAAAAAAABCk/V3EOmwm0vXk/s1600/IMG_4634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2f7b4TPH80I/UeEgH2vecvI/AAAAAAAABCg/C_yKxr96wKk/s1600/IMG_4636.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">De-cluttered wardrobe, with matching hangers</span></i></td></tr>
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<a href="http://3.bp.blogspot.com/-2f7b4TPH80I/UeEgH2vecvI/AAAAAAAABCg/C_yKxr96wKk/s1600/IMG_4636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YCcshkHDjIc/UeEgMRkan6I/AAAAAAAABCw/s2xnBPbSzMI/s1600/IMG_4638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YCcshkHDjIc/UeEgMRkan6I/AAAAAAAABCw/s2xnBPbSzMI/s1600/IMG_4638.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Red wine, Riedel glassware & the fire</span></i></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1vEPL217g14/UeEeyzYWyEI/AAAAAAAABBw/5AXDg9RhGjg/s1600/IMG_4604.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Mid-winter tropical holidays with good friends</span></i></td></tr>
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<a href="http://2.bp.blogspot.com/-1vEPL217g14/UeEeyzYWyEI/AAAAAAAABBw/5AXDg9RhGjg/s1600/IMG_4604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Hz_cESuj6VA/UeEeosS0mTI/AAAAAAAABBo/jPjaHj9vrtI/s1600/IMG_4556.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Absolutely amazing $1.65 Nasi Goreng on said tropical holiday</span></i></td></tr>
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<a href="http://3.bp.blogspot.com/-Hz_cESuj6VA/UeEeosS0mTI/AAAAAAAABBo/jPjaHj9vrtI/s1600/IMG_4556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And on that note, I'm off to enjoy some red wine in front of our recently installed gas fireplace.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Keep warm,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Alphie </span><br />
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Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-17949079147886374582013-06-12T19:39:00.004+08:002013-06-12T19:39:43.750+08:00Slow roasted lamb & chilli fetta carrots<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">With the cooler weather (finally) hitting Perth, Mr Alphie has started requesting a Sunday roast. We've had roast chook (WA raised free range, of course) a couple of times now, and after the most recent request for a chicken roast, I realised that the alternative had to be pretty tempting to draw Mr Alphie from the roast chook obsession he was clearly about to fall in to. I had a quick ponder back to previous winters, and other roasts cooked, and remembered stumbling upon a fantastic lamb recipe last winter.</span></div>
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<a href="http://4.bp.blogspot.com/-QP7wbGIQb-U/UbhQwAO83JI/AAAAAAAAA-0/MRX9fWscymg/s1600/IMG_4424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QP7wbGIQb-U/UbhQwAO83JI/AAAAAAAAA-0/MRX9fWscymg/s1600/IMG_4424.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">
In the <a href="http://alphieinthekitchen.blogspot.com.au/2013/06/why-i-stopped-blogging.html">low calorie</a> obsession of the last 12 months, I bought a number of cookbooks I would not have otherwise. On reflection, most of the books are are quite weird but one that has had more than it's fair share of gems, is Jane Kennedy's <a href="http://minustheboombah.com/omg_book.html">OMG! I Can Eat That?</a>. It still has some weird stuff in it, and I think she takes the low-carb thing a bit far sometimes, but the slow roast lamb recipe is definitely a winner. Beautifully soft, pull apart lamb shoulder, drizzled with a garlicky, lemony 'gravy'.... mmmm, oh, and the smell wafting through the house as it cooks... Perfection.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">
Another recent realisation I have had, is that just because we're having a roast, doesn't mean we have to have the full suite of traditional roast veges (potato, sweet potato, pumpkin, carrot, parsnip, etc), with an obligatory serve of green veg on the side (peas, beans or broccoli). Don't get me wrong, I adore roast veges, and have been known to just have roast veges for dinner, but I'm starting to fall for carefully crafted 'side dishes' to star along side the roast, rather than as uninspired support acts.</span><br />
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A recent favourite thanks to a continuing excess of carrots that arrive in our <a href="http://alphieinthekitchen.blogspot.com.au/2011/05/lettuce-shop.html">fruit & vege delivery</a>, is also found in OMG! I Can Eat That? Chilli feta carrots. So divine, and it's possible I love these more than regular roasted carrots, which I previously thought of as the best part of a roast. I have a continuing love affair with <a href="http://alphieinthekitchen.blogspot.com.au/2010/07/jamies-bacon-y-cabbage.html">Brussels sprouts/cabbage and bacon</a>, and of course, a roast is not a roast, without some form of roasted potato to accompany it - soft & fluffy in their jackets is my preference.</span><br />
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<b>Slow Roast Lamb</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">slightly modified from Jane Kennedy's <i>OMG! I Can Eat That?</i> pg 105</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4-6</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">approx 1kg boned lamb shoulder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 lemon, quartered</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 head garlic, broken up, but not peeled</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2-3 stems rosemary</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup chicken or beef stock</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt & pepper</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 220°C.</span><br />
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In a roasting pan, place the lemon wedges in the centre, ad surround with the garlic cloves. What you're trying to do here is create a 'trivet' for the lamb to rest on. Depending on the size of your lamb shoulder you may need another lemon, or some more garlic. Place the rosemary on top, followed by the lamb. Drizzle with a bit of olive oil, salt & pepper, and rub it all in.</span><br />
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Add the stock to the pan (Jane recommends you do this at the end to make the 'gravy', but I had too many experiences of the lemons & garlic burning on to the pan & engulfing the kitchen in acrid smoke), and cover tightly with foil. Chuck it in your hot oven, and immediately reduce the heat to 160°C.</span><br />
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Leave it for 4 hours. Yes, 4 hours. I promise you, it'll be worth it.</span><br />
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After the 4 hours are up, take the foil off & increase the oven to 220°C. Leave for another 20 minutes, just to get some crispy bits going.</span><br />
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Remove from the oven, set the lamb aside on the serving plate & cover with foil. Fish the lemon bits & rosemary out of the pan, and squeeze all that delicious slow roasted garlic out of its skins back into all the pan juices. You might also want to get rid of a bit of the fat in the pan at this point, although I don't always have to - it depends on the lamb. Mush up that garlic & put the pan on the cooktop on a medium heat to reduce a bit. It won't thicken up like a gravy, but that's ok.</span><br />
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This works best if it's served family-style - a big plate in the middle of the table & everyone can help themselves to the unctuous lamb & drippy pan gravy. So, shred the lamb on the serving plate & spoon the gravy over the top.</span><br />
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Serve & dig in!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">(sorry about the lack of 'in progress' photos, I had to fight Mr Alphie for the oven & I got a bit frazzled trying to get it in on time)</span><br />
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<b>Chilli Fetta Carrots</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">slightly modified from Jane Kennedy's <i>OMG! I Can Eat That?</i> pg 193</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4-6</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">3-4 carrots, peeled & sliced on the diagonal</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt & pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 - 1/2 tsp chilli flakes, to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">50g fetta cheese (or there about, I just eyeball it)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2tbs chopped flat leaf parsley</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Either toss your carrots in a bit of oil, then spread out on a baking tray lined with baking paper; or chuck them straight on the tray (still with baking paper) and spray with oil. Whichever method you choose, sprinkle the carrots with salt & freshly ground pepper & chilli flakes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roast the carrots in a 200°C oven for 25 or so minutes, until they're just golden. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Mix with the fetta & parsley in a serving bowl.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span></div>
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Do you have any favoured side dish recipes that are starts in their own right? Please share, I'd love to hear about them.</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com3tag:blogger.com,1999:blog-2452563130375239923.post-13195046909012085502013-06-05T21:37:00.002+08:002013-06-05T21:37:47.456+08:00Why I stopped blogging...<span style="font-family: Georgia, Times New Roman, serif;">So I wasn't completely honest with you in my last post. There are two reasons I stopped blogging. One was the time factor I mentioned in my last post. But the other, well it's a bit flinchier, a bit harder for me to talk about.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Early last year (or maybe late the year before? It seems so long ago now), I started running, in a couch to 5k program, with the aim of getting fit for the upcoming soccer season, after having 2 seasons off. Running 2-3 times a week, combined with my usual twice weekly pilates, plus twice weekly soccer training once the pre-season started up meant I got fit, and lost a bit of weight. Not much, a kilo or so maybe. But I started to think, how much would I loose if I watched what I ate?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And this is the part I don't like talking about. I started counting calories. I was not overweight by any means, right in the middle of the healthy BMI range, but I just felt I'd be a better version of me if I was a couple of kilos lighter. I was tallying my daily food intake and playing it off against my exercise, counting out almonds for my afternoon snack and drinking macchiatos instead of flat whites because they had less calories. I stopped drinking alcohol, except for the occasional vodka & soda, and pretty much gave up eating bread. I dropped those few kilos. But it was hard, really hard, there was so much guilt, every time I ate something I felt I 'shouldn't', or that took me over my meagre calorie allowance. And I wasn't a better version of me, I was just a slightly skinnier me, and much more boring to be around.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I stopped blogging because I didn't think anyone would want to read about the low-fat, low-carb, mostly vegetable, and predominantly unexciting meals I was cooking. They weren't recipes I was proud of.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A few months ago, I decided I was done counting calories. It was consuming my life. All that endless weighing & counting and recording. I was done. I started going about my life making sensible decisions about what I ate - if Mr Alphie bakes some amazing bread, I eat it (with butter!), but not the whole loaf; if we're going out for a lavish dinner, I have a smaller lunch; I don't count my almonds; and if I feel like a drink after a long week/day at work, I have one (or two...). I'm not perfect, I'm still a sucker for hot chips, and peanut m&m's are a weakness I don't think I'll ever overcome (as evidenced in my previous post). But do you know what? I haven't gained a single kilo back. And I am much happier than I've been in a long time.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I feel like I have a few other bloggers to thank for my new-found balance in life. Heidi from <a href="http://applesundermybed.com/">Apples Under My Bed</a>, Nat from <a href="http://lemon-living.blogspot.com.au/">Lemon Living</a>, and more recently Angela from <a href="http://ohsheglows.com/">Oh She Glows</a>, have inspired me to be a happier, healthier me, and also, to share this story with you.</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-77859546308480809862013-05-29T21:59:00.001+08:002013-05-29T22:01:31.757+08:00My Week on a Plate - Mining Camp Style<span style="font-family: Georgia, Times New Roman, serif;">Dearest Readers (if I have any left!), it has been far far to long between drinks. I do have a somewhat reasonable excuse though...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I have spent a large proportion of the last 6 months in Port Hedland, working 12 hour days, often for 12 days at a time (and with only 2 days off!). And, when I wasn't in Port Hedland, Mr Alphie and I were on holiday in North America - more on that later.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Initially in Port Hedland I was staying in a company-rented townhouse with two other people, but for the last few months I have stayed in a mining camp when I'm 'up north'. There are benefits and downfalls of both.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In the townhouse I got to cook/choose all my own food; I didn't have to put shoes/real clothes on to use the laundry; and I could leave most of my site specific stuff & some food there when I went back to Perth on R&R. But I also had wash my own sheets/towels; didn't have access to a gym, and jogging outside when it's 40° and upwards of 70% humidity is not fun; oh, and also, cook my own food and do my own dishes. I know I listed cooking as a benefit, but after a 12 hour day, sometimes you don't want to have to think about dinner. In comparison, most camps have access to a gym (the quality of which varies from camp to camp), the cleaning is looked after for you, and all your food is provided - breakfast & dinner in the 'mess' and an opportunity to pack your lunch, or 'crib', at breakfast. The downfalls being that the quality/choice/type of food may not be (or in my case, definitely is not) what you would choose to eat elsewhere.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I've just returned from an eight day stint, staying in a mining camp, and I thought I might share with you, my meals in that time. It's not actually going to be a full week, as I was taken out for a celebratory dinner the frst night, as we'd hit some production milestones on site, and the second night was Mr Alphie's birthday (who also works in Port Hedland), so we went out for dinner then too, and then the third night we resorted to a late night McDonalds run, after working late (even with a 12 hour day, you can still work overtime!) and missing dinner at camp. So, I've ignored those days as they're not typical - well the McDonalds might be, but I'd rather not acknowledge that...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We start on a Thursday evening.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Thursday, 7pm: </b></span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Nothing looked too exciting tonight. I ended up with a slice of roast beef, some form of vegetable noodle stir fry, steamed carrots, asparagus with hollandaise, and a mug of water. For some reason, this particular camp does not provided drinking glasses, so we are left drinking water (or cordial, if that's your thing) from ceramic mugs. Weird.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Every camp I have stayed in so far offers a full cooked/hot breakfast selection as well as cereal, toast, fruit and yoghurt. It is not uncommon to have poached eggs and omelettes available 'to order' in addition to the usual bain marie fried & scrambled egg options.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Friday 5:30am: </b></span><span style="font-family: Georgia, 'Times New Roman', serif;">I opted for the poached eggs to order this morning, packing my crib while I waited. Two poached eggs on a split English muffin - not a bad start to the day.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Friday 9am:</b> I had to dash into an office for a teleconference with some of the team based in Perth & NSW, and took the opportunity to have a </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">cheeky morning tea break. Instant (blurgh!) coffee & a Larabar from our recent US trip to tide me over 'til lunch.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><b>Friday 1pm:</b> S</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">alad packed at camp from the 'crib selection' - cos lettuce, shredded carrot, a bean salad arrangement, corn, cucumber & tuna. Plus a coconut water for rehydration & water in my fab insulated S'well bottle - a Christmas gift from Mum, and it's taken an absolute beating in Port Hedland!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><b>Friday 4.30pm:</b> We had a bit of a break in production, so I nipped into the 'crib room' (aka lunch room) for a snack. Fruit salad camp style - melon always features heavily, topped with plain yoghurt (</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Chobani</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> - from my secret stash!)</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">, and sprinkled with all bran.</span><br />
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<span style="text-align: center;"><b style="font-family: Georgia, 'Times New Roman', serif;">Friday 7pm:</b><span style="font-family: Georgia, Times New Roman, serif;"> Friday is fish night at most camps, but grilled or steamed fish is usually available 'from the grill' every night. I upset the chef (or is it a cook?) when I asked for grilled fish on 'fish night', as there was already fish available, but both other options were deep fried. Accompanied by stuffed capsicum, sauteed cabbage & peas, and the mug of water</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Saturday 5:30am:</b> M</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">uesli & all bran with skim milk, fruit salad, a plain yoghurt</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">and a mug of water.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><b>Saturday 10am:</b> Ryvitas with cheese & tomato and a couple of strawberries - a rarity at camp, I had to grab them while they were there!</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Saturday 2pm:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Salad for lunch, and was much the same as yesterday, but I've swapped the tuna for chicken, and there was no bean salad today, so I went for a (Thai?) noodle salad thing instead. No coconut water today though - I didn't spend much time out in the heat, so water should do it.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Saturday 7pm:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Lamb Rogan Josh with some white rice, and a stack of veggies - silverbeet, mushrooms, corn, squash & zucchini. Was keen for dessert tonight, but nothing really appealed - cake & custard, and not even any exciting ice cream flavours.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Saturday 10am</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Saturday 2pm</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Saturday 7pm</span></td></tr>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Sunday 5:30am:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Back to a hot breakfast today. A poached egg on multi-grain toast, mushrooms and some beans.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Sunday </b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">10am:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Spending most of the day in the office catching up on paperwork, so morning tea was at my desk.</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Camp style fruit salad, topped with plain yoghurt</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">, and sprinkled with all bran & chia (brought with me from home).</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Sunday 2p</b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">m:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> More s</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">alad - cos lettuce, shredded carrot, some green bean salad , tomato, cucumber & tuna. Plus a Larabar, as I was super hungry by Sunday lunchtime, for some unknown reason!</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Sunday 7.45p</b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">m:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> As it's my last night in camp, and we had quite a successful week on site, I took the team out for a drink or two before dinner. Two beers is just enough to make a ravenous, so I opted for the 'Green Curry Chicken' - whole chicken thighs in a vaguely green curry sauce - with a stack of veges. And finished off with a slice of almond cake, which I completely forgot to photograph - sorry.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Sunday 10am</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uC_8ddihyNU/UaWKWR0SDBI/AAAAAAAAA9s/V0onezY73_g/s1600/20130526_135909.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-uC_8ddihyNU/UaWKWR0SDBI/AAAAAAAAA9s/V0onezY73_g/s1600/20130526_135909.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Sunday 2pm</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Sunday 7.45pm</span></td></tr>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Monday 5:30am:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Back to the fruit salad, </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">topped with plain yoghurt</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">, and sprinkled with all bran & chia, and a crumpet with honey. I had forgotten how good crumpets are! I think I'll have to make them part of my regular camp breakfast rotation.</span><br />
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Monday </b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">11am:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Got completely distracted working </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">on a pump </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">with one of the boys this morning, and missed my usual morning tea break. I went for a quick option while catching up with some of the team back from R&R. Coconut water, Larabar & an apple.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Monday </b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> 1.30p</b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">m:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Had a last minute meeting from 1pm for most of the afternoon, and given I had only just had morning tea when I found out about said meeting, I nibbled on my salad throughout. Iceburg</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> lettuce, shredded carrot, chickpea salad , cucumber & a boiled egg.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Monday </b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> 8.30p</b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">m:</b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Back home! Mr Alphie cooked as the flight doesn't usually get in 'til about 7.30. Winter kale & potato curry from Hugh Fearnley-Whittingstall's <i>River Cottage Veg Everyday. </i>Delish!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Monday 5.30am</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Monday 11am</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Monday 8.30pm</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">In conclusion, just a few notes about camp food...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">There is always something lacking on the camp menu that I feel I can't survive without. Luckily, w</span><span style="font-family: Georgia, 'Times New Roman', serif;">e have quite a bit of freedom to supplement the camp food with regular groceries, and I usually get to the supermarket on my first or second night. Nuts, m&m's, coconut water and Chobani (I'm really not a fan of the overly sweetened yoghurts they provide at the camps) are regular items on my list. Depending on the crib options, I might also get some salad things, dry biscuits, or some tinned tuna or salmon.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I generally start each day on site with a plunger coffee. The aforementioned m&m's have pride of place on the engineering desk - I would have a handful (or more, depending on the stress of the day!) of those over the course of the day. I am trying to minimise that though, and have recently added a container of almonds, Brazil</span><span style="font-family: Georgia, 'Times New Roman', serif;"> nuts & dried cranberries to that corner of the desk.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You might have noticed in the photos that I generally use re-usable plastic containers for my lunch. Most camps have a huge stack of plastic takeaway containers, in varying sizes, disposable cutlery, and plastic shopping bags in the crib area. It frightens me to think how many plastic containers & bags end up in the Port Hedland Landfill, with over 2,000 people staying in one of the camps in town any night of the week. In small act of rebellion, I bring a couple of containers from home, some snap lock bags, my <a href="http://fredandfriends.com/products/view/eat-m-matryoshka-utensil-set">adorable Fred cutlery set</a> and my usual work lunch bag up with me.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">-Alphie</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com4tag:blogger.com,1999:blog-2452563130375239923.post-22788912552662053522012-10-19T21:57:00.002+08:002014-03-11T10:39:56.252+08:00Ottolenghi, Islington, London.<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">It's been a long time coming, but this is the last instalment of our London dining adventures.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We only booked two restaurants before we left Australia; <a href="http://alphieinthekitchen.blogspot.com.au/2012/07/dinner-by-heston-blumenthal-london.html">Dinner</a>, and <a href="http://www.ottolenghi.co.uk/">Ottolenghi</a>. I have sung my praise for Ottolenghi's book, Plenty, <a href="http://alphieinthekitchen.blogspot.com.au/search/label/Yotam%20Ottolenghi">many times already on this blog</a>. So it was always going to be part of the plan while we were in London. It was a treat we saved for our last night, wanting to end the tip on a high, and not on a potential disaster (not that we had many of those mind you). Much to Mr Alphie's excitement, the easiest way to get there was via (double decker) bus. Unfortunately it wasn't an old-style open topped one, but he was very excited all the same.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We arrived to find a converted terrace house, with a delicious array of cakes, pastries & desserts on display in the front windows. Once inside, we realised the display stretched well inside the shop, and then became a mouth watering display of salads and other cold dishes of the day.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We were welcomed in, and shown to a cosy table in the back. After a chat with the waitress, who encouraged us to order 2-3 plates per person, we chose three plates to share from the 'From the Counter' (cold) menu and two from the 'From the Kitchen' (hot) menu, giving us five dishes - a deliberate decision to ensure we both had room for desert from the fantastic table of goodies!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">House made bread with olive oil</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Grilled pear with Roquefort, spicy macadamia, mixed leaves<br />and orange blossom dressing</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Mixed green beans with shaved asparagus, garlic, chilli,<br />tarragon and chervil</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Yellow fin, line caught, seared tuna wrapped in nori and<br />panko with wasabi cream</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Five spice crispy tofu with mixed vegetable peanut archa and<br />aubergine, tamarind and coriander salsa</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Orange and fennel poached mackerel with beetroot and honey<br />yoghurt salad and pistachio relish</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Some sort of delicious fruit tart, from the amazing<br />selection out front</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Citrus tart, also from the fabulous dessert display</span></i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">A fantastic end to a fantastic holiday. Oh, how I would love if Ottolenghi was my local. Everything we tried was sublime, so clean, crisp and zingy. Each dish really let each component shine. And, it was well priced!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-Alphie</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">PS Yotam has just released a new cookbook, <a href="http://www.bookworld.com.au/book/jerusalem/28966166/">Jerusalem</a>, with his business partner Sami Tamimi. I know what I'll be asking for for Christmas this year! </span></div>
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Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-11139957970361620992012-08-26T20:28:00.000+08:002012-08-26T20:28:02.446+08:00Lantana, Fitzrovia, London<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Lantana, a laneway full of Jubilee bunting, and some random men...</i></span></td></tr>
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<a href="http://1.bp.blogspot.com/-Yq-nhj6c89I/UDoFOBsKDdI/AAAAAAAAA2Y/hX5PmJl1a0Q/s1600/IMG_2586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Flat white</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Double espresso</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="line-height: 13px; text-align: start;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Crispy pork belly ciabatta roll w/ cress and chilli mayo</i></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cc3d_vguCXY/UDmHZTOEAjI/AAAAAAAAA10/SyBKOnDEGJA/s1600/IMG_2584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-cc3d_vguCXY/UDmHZTOEAjI/AAAAAAAAA10/SyBKOnDEGJA/s400/IMG_2584.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><span style="line-height: 13px; text-align: start;">Thai fish cakes w/ lime chilli dipping sauce and asian noodle salad</span>
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<span style="font-family: Georgia, Times New Roman, serif;">It was Mr Alphie's birthday while we were in London, so to celebrate I directed us to <a href="http://www.lantanacafe.co.uk/">Lantana</a>, an Aussie-run cafe in Fitzrovia. We had been craving decent coffee, and who better to make coffee than an Aussie? At least they know what a flat white is! Lantana was recommended by MIL & Ms Aqua, neither of whom had been, but both had heard/read great things.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The food was amazing; light, fresh flavours, a nice change from some of the heavier food we had been eating while in Scotland! And the service was lovely, our waiter recognised our Aussie accents and we had a great chat, about Australia, London, food & coffee! But most importantly, the coffee was fab! Easily the best coffee we had anywhere in London. I even had a cheeky second cup...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A fantastic cafe, in a gorgeous setting, well worth hunting down for lunch (or brekky, I hear they do a great brekky) if you're going to be in the area - weather you're an Aussie or not!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">-Alphie</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-15140755733394448432012-08-20T18:00:00.000+08:002014-03-11T10:40:23.759+08:00Wahaca, Soho, London<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-png26fR-HIA/UC9emEXZ53I/AAAAAAAAA0c/3Cyhc32cT3Y/s1600/IMG_2608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-png26fR-HIA/UC9emEXZ53I/AAAAAAAAA0c/3Cyhc32cT3Y/s400/IMG_2608.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b>Ceviche tostada</b> - MSC certified shrimp and scallops tossed with a<br />refreshing mix of habanero chilli, lime, cucumber and mint</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xEJr6xLfC4Y/UC9es5YuGVI/AAAAAAAAA0k/cmdZmUw4tsQ/s1600/IMG_2609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-xEJr6xLfC4Y/UC9es5YuGVI/AAAAAAAAA0k/cmdZmUw4tsQ/s400/IMG_2609.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b>Pork pibil taco</b> - slow cooked pork in Wahaca's special<br />Yucatean marinade</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zgMbUoE2r68/UC9ezcK_zxI/AAAAAAAAA0s/eoiP-Xg07hI/s1600/IMG_2610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-zgMbUoE2r68/UC9ezcK_zxI/AAAAAAAAA0s/eoiP-Xg07hI/s400/IMG_2610.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b>Grilled corn</b> - slathered in sour cream mayo, chilli-sugar-salt,<br />Lancashire cheese and a squeeze of lime</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UHAP4uyUdRE/UC9e6TSKyCI/AAAAAAAAA00/tG3_eGTd3-k/s1600/IMG_2612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-UHAP4uyUdRE/UC9e6TSKyCI/AAAAAAAAA00/tG3_eGTd3-k/s400/IMG_2612.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b>Cactus taco</b> - grilled cactus taco with zucchini, grilled cheese<br />and guajillo oil</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nwq289kgfiY/UC9fAqdDaqI/AAAAAAAAA08/shGh28PeN4s/s1600/IMG_2613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-nwq289kgfiY/UC9fAqdDaqI/AAAAAAAAA08/shGh28PeN4s/s400/IMG_2613.JPG" height="400" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b>Chorizo & potato quesadilla</b> - Mexican chorizo, made to<br />a Wahaca recipe, fresh thyme and potato</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Our order, marked out on the placemat menu</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.wahaca.co.uk/">Wahaca</a> was suggested to us by our Scotland travelling partners - Ms Aqua and her bf. They have made a point of hunting out good Mexican in the UK, but I'd like to think I started something <a href="http://alphieinthekitchen.blogspot.com.au/2011/08/mamasita-melbourne.html">here</a>...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The menu is split into four main sections - drinks & nibbles, street food, sides and platos fuertes (bigger plates). We stuck to the street food and sides sections, and ordered too much, as we often do at both Mexican and tapas-style places, so we hod no hope here, but the food was so delicious that we both kept eating and almost had to be rolled out the door.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The pork pibil and cactus tacos were the real stand outs for me, although the ceviche tostada was fantastic too. I personally preferred the grilled corn at <a href="http://www.mamasita.com.au/">Mamasita</a> in Melbourne, but I guess if you're in London, it's not really a dinner option, is it now? The quesadilla was also quite good, but we were both so full by the time it came out, I don't think we really appreciated it. All topped off with a few Coronas, it was a great meal, and I'd definitely go back if we're ever in London again.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It wasn't until we made it back to Perth that I realised the head chef of Wahaca is Thomasina Miers, often mentioned by Nigella Lawson, and, it turns out, a previous MasterChef UK winner! I have since seen her show <a href="http://www.lifestylefood.com.au/shows/mexican-food-made-simple/">Mexican Food Made Simple</a> on Lifestyle Food, and it makes me so happy to have made it to Wahaca.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">-Alphie</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-6149959092651425792012-08-18T17:14:00.000+08:002012-08-18T18:21:31.360+08:00Bills Providore & Cafe, Brighton<div style="font-family: Georgia,"Times New Roman",serif;">
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<tr><td class="tr-caption" style="text-align: center;"><i>Bill's raspberry, peach & mango juice, French pink soda</i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Haloumi and hummus - grilled haloumi cheese in a sesame seed<br />bun with hummus, rocket, roasted peppers’ sweet chilli and<br />yoghurt served with skinny fries</i></td></tr>
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As we
were nearing the end of our UK adventure the weather started to warm
up, bringing with it a feeling that summer was just around the corner.
And where to Londoners go when the weather heats up? To Brighton of
course! So off we went.</div>
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Arriving
by train, we wandered down towards the beach through a series of lanes,
filled with cafes, gorgeous boutiques and cute & quirky homewares
shops. I think we bought more stuff in Brighton than anywhere else on
the whole trip!</div>
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We passed a lot of cafes but none of them really drew us in, until we spied <a href="http://www.bills-website.co.uk/index.html">Bills Providore & Cafe</a>
tucked inside an old garage (or 'Depot') on a nondescript
semi-commercial street. It was exactly what we had been looking for.
Light & fresh food, with friendly service, amazing 'rustic' decor
and a buzzing atmosphere.</div>
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Unfortunately
(for you, not me - it was delish) I ordered off the specials board, and
didn't write it down, so I have no idea what I ordered, but it was a
'bruschetta' with broad bean puree, grilled capsicum, local asparagus
& balsamic. </div>
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- Alphie</div>
Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-66973576584781420002012-08-07T20:33:00.001+08:002012-08-07T20:33:54.132+08:00The Real Greek, Covent Garden, London<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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It was the beginning of our last week in the UK. Mr Alphie and I had just returned from 10 days touring around Scotland, freezing our butts off, to a somewhat less cold London. Being May, the days were long, and having become accustomed to the cold in Scotland, we opted not to plan dinner, but to just wander aimlessly from our hotel, take in the sights and stop for dinner when we found somewhere we liked the look of. We stumbled across that place much sooner than I expected. On the northern edge of Covent Garden, in a old pub, <a href="http://www.therealgreek.com/index.html">The Real Greek</a> lept out at us. Cheap, delish Greek food in a cosy setting, with great people watching - what more could you want!</div>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i>Cold meze: Greek flatbread, melitzanosalata, htipiti & crudites</i></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i>Grilled haloumi</i></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i><span class="style6" style="padding-bottom: 5px;"><span class="style6" style="padding-bottom: 5px;">Raspberry & Honey Yoghurt Sundae</span></span></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8cgDMDahJrg/UAuMWtQFO9I/AAAAAAAAAzc/JzJac88FzxE/s1600/IMG_2510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-8cgDMDahJrg/UAuMWtQFO9I/AAAAAAAAAzc/JzJac88FzxE/s400/IMG_2510.JPG" width="300" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i><span class="style6" style="padding-bottom: 5px;"><span class="style6" style="padding-bottom: 5px;">Caramel & Pecan Cheesecake</span></span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Greek coffee</td></tr>
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We later discovered that The Real Greek was a chain, but surprisingly, a lot of the great meals we had in London came from restaurants we later realised were chains!</div>
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-Alphie</div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-82955836002570740732012-07-14T17:30:00.002+08:002012-07-14T17:30:34.304+08:00Dinner by Heston Blumenthal, London<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="http://4.bp.blogspot.com/-VLXoNp-qP6M/T8xO_TNu9wI/AAAAAAAAAvk/UPsmMM8AgYs/s1600/IMG_1864.JPG"></a> I had been watching the clock all day, counting down the minutes to 5pm. Five minutes before 5 I loaded the website, clicking refresh every so often and more frequently as it neared 5 o'clock. As the clock on the computer ticked over I hit refresh one more time, quickly selected the date I was after and then 'find table'. The last time I behaved like this I was trying to get tickets to a Foo Fighters concert. Although, I was somewhat more successful then. Unfortunately we weren't able to get a booking at <a href="http://www.thefatduck.co.uk/">Fat Duck</a> while we were in London, despite my fanatical behaviour over the booking process.</div>
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English friends of ours came to our rescue, suggesting we try <a href="http://www.dinnerbyheston.com/">Dinner by Heston Blumenthal</a>, a more laid-back Heston restaurant, located in the ground floor of the Mandarin Oriental in Hyde Park. Encouraged by their insistence that bookings were much easier to come by than those for Fat Duck, I repeated the above process a month later, and successfully nabbed Mr Alphie and myself a late night, mid-week, booking for our first week in London.</div>
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I must admit, that I was quite disappointed at having to settle for what I felt was 'second best' when it came to Heston's restaurants. I will now quite readily admit I was wrong. While Dinner does not give you the full <a href="http://www.thefatduck.co.uk/The-Menus/Tasting-Menu/">Heston degustation experience</a> you would get at Fat Duck (featuring the famous Snail Porridge and 'Sound of the Sea'), it is still a magical experience. The staff are outstanding, and were willing to provide suggestions from the menu, help me to understand the Euro-centric wine list, and very accommodating of our request for the infamous 'triple cooked chips' as a side dish. The food, was absolutely fantastic, although not in the style of Fat Duck & <a href="http://www.sbs.com.au/shows/hestonsfeasts/about/page/">Heston's Feasts</a>, more aligned with <a href="http://www.sbs.com.au/shows/howtocooklikeheston/about/page/i/2/h/About/">How to cook like Heston</a> and <a href="http://www.lifestylefood.com.au/shows/in-search-of-perfection/">In Search of Perfection</a> - think of the burger featured on MasterChef last year.</div>
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The room is centered around the kitchen, a huge glassed-in space that lets you watch the chefs as they work industriously (and immaculately! my kitchen is never that tidy!) prepping and plating. Unfortunately we didn't see Heston working in the kitchen while we were there, I actually think he was in Perth at the time (just my luck!), but we did spy <a href="http://www.ariarestaurant.com/default.asp?action=article&ID=21566">Matt Moran</a> chatting with the crew on his way out after a meal. </div>
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But, enough of my ramblings, check out the photos for yourself!</div>
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(Due to my reluctance to use flash they are slightly grainy, my apologies.)</div>
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<a href="http://4.bp.blogspot.com/-VLXoNp-qP6M/T8xO_TNu9wI/AAAAAAAAAvk/UPsmMM8AgYs/s1600/IMG_1864.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VLXoNp-qP6M/T8xO_TNu9wI/AAAAAAAAAvk/UPsmMM8AgYs/s400/IMG_1864.JPG" /></a></div>
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<i>Nettle Porridge (c.1660) - Roast cod palette, smoked beetroot, garlic, parsley & fennel</i><br /><br /><a href="http://1.bp.blogspot.com/-ZELpfRyRUFw/T8xPBlD7ifI/AAAAAAAAAvs/rse-ZlN9ZcE/s1600/IMG_1867.JPG"><img border="0" src="http://1.bp.blogspot.com/-ZELpfRyRUFw/T8xPBlD7ifI/AAAAAAAAAvs/rse-ZlN9ZcE/s400/IMG_1867.JPG" /></a> </div>
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<i>Meat Fruit (c.1500) - Mandarin, chicken liver parfait & grilled bread</i><br /><a href="http://2.bp.blogspot.com/-nlmQ_vGKspU/T8xPD9w_vsI/AAAAAAAAAv0/vfa5n9gli2M/s1600/IMG_1870.JPG"><img border="0" src="http://2.bp.blogspot.com/-nlmQ_vGKspU/T8xPD9w_vsI/AAAAAAAAAv0/vfa5n9gli2M/s400/IMG_1870.JPG" /></a> </div>
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<i>Spiced Pigeon (c.1780) - Ale & artichokes</i><br /><br /><a href="http://2.bp.blogspot.com/-N8YV4DXCygo/T8xPG-2KHqI/AAAAAAAAAv8/8-CKY9pOZpU/s1600/IMG_1872.JPG"><img border="0" src="http://2.bp.blogspot.com/-N8YV4DXCygo/T8xPG-2KHqI/AAAAAAAAAv8/8-CKY9pOZpU/s400/IMG_1872.JPG" /></a> </div>
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<i>Powdered Duck Breast (c.1670) - Smoked confit fennel & umbles</i><br /><br /><a href="http://2.bp.blogspot.com/-bUkhnVR62D8/T8xPMVE9oKI/AAAAAAAAAwM/vrHo_anzskM/s1600/IMG_1874.JPG"><img border="0" src="http://2.bp.blogspot.com/-bUkhnVR62D8/T8xPMVE9oKI/AAAAAAAAAwM/vrHo_anzskM/s400/IMG_1874.JPG" /></a><br /><i>Braised lettuce & peas</i><br /><br /><a href="http://3.bp.blogspot.com/-UfAbceVWn-Q/T8xPKbddy_I/AAAAAAAAAwE/Abpgloy0il8/s1600/IMG_1873.JPG"><img border="0" src="http://3.bp.blogspot.com/-UfAbceVWn-Q/T8xPKbddy_I/AAAAAAAAAwE/Abpgloy0il8/s400/IMG_1873.JPG" /></a><br /><i>Triple cooked chips</i><br /><br /><a href="http://4.bp.blogspot.com/-arrbIYfH62k/T8xPP0emWpI/AAAAAAAAAwU/LiwfsH01QyY/s1600/IMG_1878.JPG"><img border="0" src="http://4.bp.blogspot.com/-arrbIYfH62k/T8xPP0emWpI/AAAAAAAAAwU/LiwfsH01QyY/s400/IMG_1878.JPG" /></a> </div>
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Tipsy Cake (c.1810) - Spit roast pineapple<br /><br /><a href="http://4.bp.blogspot.com/-gQNp6CHh3KQ/T8xPSOv_f8I/AAAAAAAAAwc/IbNok-Xm0sA/s1600/IMG_1881.JPG"><img border="0" src="http://4.bp.blogspot.com/-gQNp6CHh3KQ/T8xPSOv_f8I/AAAAAAAAAwc/IbNok-Xm0sA/s400/IMG_1881.JPG" /></a></div>
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Chocolate pot, served with coffee</div>
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<br /></div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-89381031746142520012012-07-08T17:11:00.001+08:002012-07-08T17:11:58.538+08:00Restaurant Amuse, Perth<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-family: inherit;">On a rainy evening in late April, Mr Alphie and I were <a href="http://www.youtube.com/watch?v=TT_vf5ioXXk">suiting up</a> and looking </span>our best in preparation for dinner at a restaurant frequently touted as one of Perth's (and Australia's) best - <a href="http://www.restaurantamuse.com.au/index.php?page=home">Restaurant Amuse</a>. After a few (failed) attempts at getting a booking, we had decided to save it for a special occasion, and our first wedding anniversary seemed as fitting as any.</div>
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Our taxi arrived at an unassuming suburban house, the only giveaway that something more exciting was going on inside were the cars parked in every available space. I made a dash through the rain towards the front door, where we were met, and taken through a number of surprisingly large rooms to our seats.</div>
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Professionalism was evident from first contact. Mr Alphie booked nearly three months in advance, and even at that early stage he was queried on allergies and food preferences; information that was recorded and confirmed with the booking confirmation call one week before our booking, and again as we arrived.</div>
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Between us Mr Alphie and I have few small intolerances, that both of usually ignore when eating out, and just suffer the (minor) consequences later. However, we were very impressed with their attention to detail and concern for our dietary requirements. I can only imagine that they would just as graciously deal with more challenging allergies or intolerances.</div>
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All in all, it was a fantastic night out. The staff were fabulous, totally accommodating - such as when we asked for a 'break' between courses, to give us time to take it all in - and more than happy to have a chat about a dish or ingredient when we were interested.</div>
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But, on to the photos!</div>
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<a href="http://1.bp.blogspot.com/-6XjP3GaUzyg/T_lHMjUCPII/AAAAAAAAAww/73urijYrkMU/s1600/IMG_1685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-6XjP3GaUzyg/T_lHMjUCPII/AAAAAAAAAww/73urijYrkMU/s400/IMG_1685.JPG" width="400" /></a></div>
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Welcome! Glass of bubbly & the menu</div>
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'Snacks'</div>
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Prawn, finger lime and tea seed oil</div>
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<i>Anselmo Mendes, 2010 'Muron Antigos' Vinho Verde, Melgaco Portugal</i></div>
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Marron, lemon verbena and arborio</div>
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<i>Moo Brew, Hefeweizen, Moorilla Tasmania</i></div>
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Egg, hay and potato</div>
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<i>Olssens, 2006 'Charcoal Joe' Chardonnay, Central Otago New Zealand</i> </div>
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Scallop, shitake, cuttlefish </div>
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<i>Best's, 2010 Young Vine Pinot Meunier, Great Western Victoria</i></div>
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Duck, roselle and chestnut </div>
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<i>Senorio del Aguila, 2002 Reserva, Carinena Spain</i></div>
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Lamb, samphire and khol rabi </div>
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<i>Glenmore, 2005 'Pin Pin' Cabernet Sauvingnon, Margaret River Western Australia</i></div>
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Passionfruit, lime and lychee </div>
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Optional cheese course - for one! </div>
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Pear, walnut and lemon </div>
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Mandarin, basil and fig </div>
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<i>Cortesio, 2011 Moscato d'Asti, Piemonte, Italy</i></div>
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Buttermilk, rum and raisin </div>
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<i>AR Valdespino, 'El Canado' Pedro Ximinez, Jerez Spain</i></div>
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Honeycomb, truffles and jubes</div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-67509133112651699972012-07-08T12:11:00.002+08:002012-07-08T12:11:21.141+08:00Return<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Hi Readers!</span></div>
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<span style="font-size: small;">I've had some great dining experiences since you heard from me last. I really want to share them, but the growing list of reviews to write up scares me off every time I try to catch up. So, in an effort to get back on top of it all, I'll be posting a few photo heavy reviews in the next little while until I've caught up.</span></div>
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<span style="font-size: small;">I'm also hoping to get back into cooking more than soup & reheating leftovers, like I have been for the last two months, so there should be some more recipe posts on the way as well.</span></div>
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<span style="font-size: small;">Cheers,</span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">-Alphie</span></span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-43040802952761627202012-02-09T22:21:00.000+08:002012-02-09T22:21:22.172+08:00Paco's Tacos, MoVida Terraza, Melbourne<div style="font-family: Georgia,serif;">I <a href="http://alphieinthekitchen.blogspot.com.au/2011/08/mamasita-melbourne.html">mentioned this a while ago</a>, but I was travelling to Melbourne for work a LOT last year, It is one of my many, excuses for not blogging as much as I would have liked to.</div><br />
<div style="font-family: Georgia,serif;">I'm now back on the travelling wagon, but I have decided to use that to my advantage and blog my lonely, and not so lonely, food adventures that have been generously subsidised by my employer...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--lUkkCdiOto/TzPPRYkQcZI/AAAAAAAAAtI/MwTA7sXQdWI/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FpV-I33Jl2A/TzPPgsyBZZI/AAAAAAAAAtY/vpXWVfWts7E/s1600/IMG_1490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-FpV-I33Jl2A/TzPPgsyBZZI/AAAAAAAAAtY/vpXWVfWts7E/s400/IMG_1490.JPG" width="400" /></a></div><br />
<div style="font-family: Georgia,serif;">My most recent venture was to Paco's Tacos, a newbie to the Melbourne food scene, riding in on the wave of mexican madness that is hitting Australia, and Melbourne in particular, at the moment. Paco's is located on the MoVida Terraza, and part of the <a href="http://movida.com.au/">MoVida</a> mega-group that includes MoVida, MoVida Acqui, MoVida Next Door, and now, Paco's. A van-like building, that somewhat resembles a 1950's drive-in cinema diner (or at least my <a href="http://host.web-print-design.com/token/images/pic-lg-Al-Macs-Diner-led.jpg">American movie ideal of one...</a>), is surrounded by re-purposed wood furniture, reused steel formed into a cage/pergola and a lot of greenery - but what else does one expect from <a href="http://www.greenhouseperth.com/">Greenhouse's</a> <a href="http://www.greenhouseperth.com/food/greenhouse/the-team/">Joost Bakker</a>?</div><br />
<div style="font-family: Georgia,serif;">The, large, open, servery-style windows of the van are framed above by blackboards listing the taco & drinks menus, and give you a look into the kitchen where dapper ladies and gents in kitsch 1950's aprons mix drinks and take orders.</div><br />
<div style="font-family: Georgia,serif;">I was meeting a couple of my high-school friends for dinner, lets call them K, A & R, who all work in the CBD. R snuck down earlier to save us a table, and had been met by A by the time I worked out how to get to the 'MoVida Terraza' . K sidled up later, but we'll forgive her and she'd just started a new job (congrats K!).</div><br />
<div style="font-family: Georgia,serif;">As usual, we all started talking first, and forgot about the food & ordering part. After a quick look at the blackboards, and with a few suggestions from R (who is lucky enough to work close by and have Paco's as a regular lunch spot), we were ready to go. R strongly recommended the BBQ corn, so A and I opted for the corn as well as a taco (or two in my case - all in the name of research!).</div><br />
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<div style="font-family: Georgia,serif;">K, A & I shared a jug of Sangria ($35), to get us in the spirit, and I will admit, it was much better than my recent attempt at Sangria. Chilled, fresh and fruity, without totally overpowering the red wine behind it all.</div><br />
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<div style="font-family: Georgia,serif;">I have always been a sucker for corn on the cob - I am the weirdo who eats buttered corn on the cob at music festivals -so the current BBQ Mexican corn trend is well received here. The Paco's version ($6) did not disappoint. With slightly more cheese than the <a href="http://alphieinthekitchen.blogspot.com.au/2011/08/mamasita-melbourne.html">Mamasita </a>version, and a bit less melted on, it was still darn delicious.</div><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">camarones taco</span></i></td></tr>
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<div style="font-family: Georgia,serif;">There are six taco options, plus a special on the night we visited (all $6). I opted for the <i>pato asado</i> (roasted duck with spicy mole, lime and marinated red onion) and <i>pescado</i> (marinated fish, chipotle and radish), while A &a K both went for a <i>camarones</i> (prawns, pepita sauce and salsa verde) taco. R, having been there before, steered away from the tacos, and went for the nachos ($12).</div><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--lUkkCdiOto/TzPPRYkQcZI/AAAAAAAAAtI/MwTA7sXQdWI/s1600/IMG_1487.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/--lUkkCdiOto/TzPPRYkQcZI/AAAAAAAAAtI/MwTA7sXQdWI/s400/IMG_1487.JPG" width="400" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i>pescado (front) and pato asoado tacos</i></td></tr>
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<div style="font-family: Georgia,serif;">I was really looking forward to the fish taco, the combination of the fish, chipotle and radish sounded like it would be a winner, but the overall result was a bit lacking in flavour, and quite dry. It seemed to be missing the chipotle, and much worse for it. The tortilla was quite dry and crumbly, making the whole thing quite difficult to eat. Overall, a disappointing choice.</div><br />
<div style="font-family: Georgia,serif;">The duck was a bit of a wild card selection, but it turned out to be a good one. The duck was moist, and slightly spicy thanks to the mole sauce. A vast improvement on the <i>pescado</i> - I could have easily eaten five of these.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">chilli chocolate mousse</span></i></td></tr>
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We added the dessert in later. R & A were keen to try the chilli chocolate mouse with candied walnuts, so we ordered two to share. I'll admit I've never been keen on the chilli & chocolate combo, but this was the best interpretation I've tried yet. A thick silky chocolate mousse, with just a hint of chilli, leaving your mouth slightly tingly after each bite, but wondering why, until you remember that there's chilli in the chilli-choc mousse! But, I have to admit, the candied walnuts were the best part - and the only bit we finished from both serves!<br />
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Adios amigos,<br />
-Alphie</div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com1tag:blogger.com,1999:blog-2452563130375239923.post-55186503139261973582012-02-02T09:14:00.001+08:002012-02-02T09:19:35.328+08:00London Bound<span style="font-family: Georgia;">Mr Alphie and I are heading off to the UK for a few weeks later this year. We’re flying in to London, and the current plan, is to spend a few days being tourists, before catching the train out to Milton Keynes/Cranfield where my bestie, <a href="http://alphieinthekitchen.blogspot.com.au/2011/08/mamasita-melbourne.html">Ms Aqua</a> now resides as she slogs through her Masters degree. Given the very little to do in Cranfield, we’re all heading up to Scotland on a roadtrip for a week or so, before Mr Alphie and I head back to London to round out the last week.</span><br />
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<span style="font-family: Georgia;">As you can tell, the plan is not all that ‘planned’ as yet. Mostly because I don’t know where we should go/what we should do. I was last in London when I was 16 (over 10 years ago – whew! That makes me feel old...), so I’m sure a lot has changed, plus I don’t think 16-year-old-me and 27-year-old-me really have the same interests... And, this is Mr Alphies first trip outside of Oceania/Southeast Asia, so he’s as good as useless!</span><br />
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<span style="font-family: Georgia;">My parents bought us/Mr Alphie tickets to see <a href="http://www.disney.co.uk/musicaltheatre/TheLionKing/home/index.jsp">The Lion King</a> for Christmas, so that’s on the list, as is the London Eye, Tower of London, Churchill’s War Rooms and the Greenwich Meridian. I’m also keen to fit in a day trip out to Hampton Court Palace, thanks to an obsession with <a href="http://www.sho.com/site/tudors/home.do">The Tudors</a>. I’m sure we can find things to occupy us though, what I really want to know, is where should we eat!? Friends of ours have just returned from a trip to Europe where they squeezed in a meal at <a href="http://www.thefatduck.co.uk/">Heston Blumenthal’s Fat Duck</a>, just outside London, and unsurprisingly, highly recommend it, so we’re trying to fit that in somewhere. And, my regular readers (!), will know of my <a href="http://alphieinthekitchen.blogspot.com.au/search/label/Yotam%20Ottolenghi">minor obsession</a> with Yotam Ottolenghi’s book Plenty, so <a href="http://www.ottolenghi.co.uk/">Ottolengi</a> is also on the short list. But that’s two meals, over three weeks, so we really need some more suggestions.</span><br />
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<span style="font-family: Georgia;">I was pretty keen on trying <a href="http://www.jamieoliver.com/italian/">Jamie’s Italian</a>, but a bit of google-ing has revealed that it’s a full-blown chain, which has put me off a bit. Should it have? Is it a worth going to anyway?</span><br />
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<span style="font-family: Georgia;">So, readers, can anyone suggest ‘must-eat’ places in London? Especially some good value lower-end stuff – I’m sure we could manage to find great fine dining every night, but the bank balance might not appreciate it! Also, anywhere in particular to avoid – where the hype overrides the actual experience?</span><br />
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<span style="font-family: Georgia;">P.S. I’d also welcome tips for Scotland – food related or otherwise.</span><br />
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<span style="font-family: Georgia;">-Alphie</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-22727762676694014822012-01-29T22:12:00.001+08:002012-01-29T22:13:26.457+08:00Zumbo-style macaron tower<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FJf1nPgdUlw/TyVLfglwnYI/AAAAAAAAAso/kn3qiQbBH0o/s1600/IMG_1433.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-FJf1nPgdUlw/TyVLfglwnYI/AAAAAAAAAso/kn3qiQbBH0o/s640/IMG_1433.JPG" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_k4zofnDIW4/TyVQH1olYmI/AAAAAAAAAsw/b0We6Uh21dU/s1600/IMG_1435_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://2.bp.blogspot.com/-_k4zofnDIW4/TyVQH1olYmI/AAAAAAAAAsw/b0We6Uh21dU/s400/IMG_1435_edit.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia;">It seems that I have made a bit of a name for myself at work as a master macaron baker. Mostly because I have been taking all my practice runs in to work so I'm not left eating them all!</span><br />
<br />
<span style="font-family: Georgia;">This notoriety resulted in one of my colleagues requesting an <a href="http://adrianozumbo.com/macaron-tower/">Adrian Zumbo style macaron tower</a> (for 100!) for his wifes 40th birthday. I hesitantly accepted the challenge (for a fee!), with the disclaimer that I'm ok to make macarons for 100, but I was not so sure on the 'tower' part.</span><br />
<br />
<span style="font-family: Georgia;">So, given that I recently spent a weekend making 150 macarons, I thought I'd share my current macaron recipe. I've switched from the French method to the Italian method, and while it requires a bit more work & messing about, it has much more reliable results. And, they look a lot better too!</span><br />
<br />
<span style="font-family: Georgia;">The tower required me to make three batches of macarons - raspberry, mocha (or choc-coffee) and salted butter popcorn - giving 150 filled macarons in total. After a full day of baking and filling the macarons, I left them in the fridge overnight so they would be nice and firm for the assembly stage.</span><br />
<br />
<span style="font-family: Georgia;">As I suspected, the tower was by far the most difficult part. It started badly when I struggled to find any reasonably sized styrofoam cones that are required to form the base of the tower. I finally tracked down an <a href="http://www.jacksons.com.au/advanced_search_result.php?keywords=foam+cone&osCsid=afce7de315e0e51e72135eb52adc80ff&x=0&y=0">art shop in Perth</a> that stocked them up to the largest, 550mm, size, but being the Christmas/New Year period, were not able to get one in for me in time. Conveniently I was in Melbourne for work the week before I needed the cone, and had a ring around there to see if I could track one down, but again, no success. After the first option fell through, I organised to hire a back up option from a local bakery, but I was never really happy with this option, so <a href="https://twitter.com/#%21/zumbopatisserie/status/154454723880169472">I tweeted the master himself</a>, Adriano Zumbo, to find out where he gets them from - success!! Zumbo suggests a specialist foam cutter. We managed to track one down in Perth, who was happy to assist at the last minute, but could only cut a pyramid, not a cone. At this stage, Mr Alphie stepped in, and, after covering our dining room with styrofoam offcuts, turned a 550mm high, 200mm square pyramid into a 550mm high, 200mm diameter cone.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-czRona-KVE8/TyVK1FVcsVI/AAAAAAAAAr4/7VkysMcAxec/s1600/IMG_1409.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-czRona-KVE8/TyVK1FVcsVI/AAAAAAAAAr4/7VkysMcAxec/s400/IMG_1409.JPG" width="266" /></a></div><div style="text-align: center;"><span style="font-family: Georgia; text-align: center;"> <i>Mr Alphie trimming the pyramid into a cone</i></span></div><br />
<span style="font-family: Georgia;">The drama with the cone extended to the assembly stage. After reading a <a href="http://www.masterchef.com.au/macaron-tower-with-kalamata-olive-and-beetroot-and-raspberry-macarons.htm">few</a> <a href="http://www.projectwedding.com/wedding-ideas/dessert-table-diy-how-to-create-a-macaron-tower">blogs</a> on the best way to attach the macarons, I started spearing the tower with toothpicks and sticking the macarons on in a way that resembled a kindergarten craft project. Halfway around the bottom row, I gave up. I just couldn't get them to sit right, they kept falling off, it was a disaster. For the second time that day, Mr Alphie stepped in, taking over the assembly, and with a lot more patience than I will ever have, created a macaron tower to rival Zumbo!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sgVobSny2j4/TyVK7Z8TeMI/AAAAAAAAAsA/0g1eF0G4SjY/s1600/IMG_1429.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-sgVobSny2j4/TyVK7Z8TeMI/AAAAAAAAAsA/0g1eF0G4SjY/s400/IMG_1429.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia;"><i> Mr Alphie assembling the tower</i></span></div><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ss5872eGPTA/TyVLBP3iZXI/AAAAAAAAAsI/7HWHKKXvMYw/s1600/IMG_1430.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Ss5872eGPTA/TyVLBP3iZXI/AAAAAAAAAsI/7HWHKKXvMYw/s400/IMG_1430.JPG" width="266" /></a><span style="text-align: center;"><i> </i></span></div><div style="text-align: center;"><span style="text-align: center;"><i>The assembled tower taking over the fridge!</i></span></div><br />
<span style="font-size: large;"><b><span style="font-family: Georgia;"><span style="font-family: Georgia;">Italian Macaron Method</span></span></b></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia;">Adapted from a <a href="http://www.smh.com.au/lifestyle/cuisine/desserts/recipe/italian-macaron-method-20111019-1m5l4.html">Caroline Velik recipe</a>, SMH Good Living, May 17 2011</span></span><br />
<i><span style="font-family: Georgia;"><span style="font-family: Georgia;">makes approx 100 shells, or 50 filled macarons</span></span></i><br />
<ul><li><span style="font-family: Georgia;"><span style="font-family: Georgia;">200g almond meal, laid on a tray overnight (or up to 2 days) to dry out</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">200g pure icing sugar* (<u>not</u> icing mixture)</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">150g egg whites (approx 4 large eggs) sieved, and left out overnight to dry out</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">¼ tsp cream of tartar</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">200g caster (or regular) sugar</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">50g water</span></span></li>
<li><span style="font-family: Georgia;"><span style="font-family: Georgia;">food colouring, if required (gel or powder is best)</span></span></li>
</ul><br />
<ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eGbN8vm6Rqc/TyVKPwxHQ2I/AAAAAAAAArI/tqRPwN6cMJg/s1600/IMG_1379.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-eGbN8vm6Rqc/TyVKPwxHQ2I/AAAAAAAAArI/tqRPwN6cMJg/s400/IMG_1379.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Georgia;"> </span></div><br />
<span style="font-family: Georgia;">Process dried almond meal and icing sugar together in a food processor to combine and get a finer consistency.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-449faoxK7ZI/TyVKulfhl-I/AAAAAAAAArw/7HUgle9o07I/s1600/IMG_1404.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-449faoxK7ZI/TyVKulfhl-I/AAAAAAAAArw/7HUgle9o07I/s400/IMG_1404.JPG" width="400" /></a></div><br />
<span style="font-family: Georgia;">Sift combined almonds and icing sugar together, twice, discard anything left in the sieve each time.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Of2ZJ6l7HmI/TyVKV7xoOPI/AAAAAAAAArQ/EvHwKZGjeSU/s1600/IMG_1382.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Of2ZJ6l7HmI/TyVKV7xoOPI/AAAAAAAAArQ/EvHwKZGjeSU/s400/IMG_1382.JPG" width="400" /></a></div><br />
<span style="font-family: Georgia;">Divide the egg whites into two 75g quantities. Mix one lot into the sifted almonds & sugar to make a thick paste, and set aside.</span><br />
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<span style="font-family: Georgia;">Put the remaining 75g into a (very clean) mixer bowl, fitted with a whisk attachment, with the cream of tartar, and set aside.</span><br />
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<span style="font-family: Georgia;">Put the caster sugar and water into a small saucepan over a medium heat**. Use a candy thermometer to monitor the temperature, and once at 110°C, start whisking the egg whites on low, increasing the speed until thick.</span><br />
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<span style="font-family: Georgia;">When the sugar syrup reaches 118°C, and the egg whites are ready, slowly pour the syrup down the side of the mixer bowl, while on medium. (If the sugar syrup gets too hot while the egg whites are not quite ready, add 3tsp more water to the syrup to cool it a bit.)</span><br />
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<span style="font-family: Georgia;">Continue to mix for 10 minutes, or until the meringue cools - the bowl will still feel slightly warm.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XEM4jcivWBk/TyVKblBWf2I/AAAAAAAAArY/b0O7OwX2HJE/s1600/IMG_1387.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-XEM4jcivWBk/TyVKblBWf2I/AAAAAAAAArY/b0O7OwX2HJE/s400/IMG_1387.JPG" width="400" /></a></div><br />
<span style="font-family: Georgia;">Using a spatula, mix the meringue into the almond meal paste, mixing until it becomes supple and shiny, this texture is often referred to as lava-like.</span><br />
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<span style="font-family: Georgia;">Fill a piping bag, fitted with a plain 0.5-1cm nozzle pipe 3cm rounds onto a lined baking tray. I use a template created for me by my graphic designer sister in law, but you can trace circles on the reverse of the baking paper lining the tray, or come up with a template yourself!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oGLNrjN4-z8/TyVKg8I_vHI/AAAAAAAAArg/yHO5ed-qETs/s1600/IMG_1388.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-oGLNrjN4-z8/TyVKg8I_vHI/AAAAAAAAArg/yHO5ed-qETs/s400/IMG_1388.JPG" width="400" /></a></div><br />
<span style="font-family: Georgia;">Leave the shells to dry for 5-30 minutes, or until they are just dry to the touch. They should still be soft, but just not sticking to your finger when you prod them. This step really depends on your climate. In Perth, in January, it's not really necessary at all, but in more humid climes, you might find you need more than half an hour.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6ItLUgUS6F0/TyVKmeucqBI/AAAAAAAAAro/TswVCujHxAs/s1600/IMG_1395.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-6ItLUgUS6F0/TyVKmeucqBI/AAAAAAAAAro/TswVCujHxAs/s400/IMG_1395.JPG" width="400" /></a></div><br />
<span style="font-family: Georgia;">Bake in a pre-heated 140°C oven for 10-12 minutes until they are firm, but just before they start to colour.</span><br />
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<span style="font-family: Georgia;">*For chocolate macaron shells, replace 25g of the icing sugar with cocoa powder</span><br />
<span style="font-family: Georgia;">** For coloured macaron shells, add the colouring to either the meringue or the sugar syrup when it's around 110°C. It will take a bit of practise to know how much colour in the syrup you need to get the right coloured shells, but it is considered the best time to add food colouring.</span><br />
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<span style="font-family: Georgia;">To fill the shells, you can either use ganache or buttercream. Ganache is much easier to make, but buttercream gives you more flavour options without the overpowering chocolatey-ness of a ganache. But that is a post for another day...<br />
</span>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com5tag:blogger.com,1999:blog-2452563130375239923.post-34274195809304823682012-01-24T21:01:00.010+08:002012-01-24T22:39:57.152+08:00Nobu @Burswood, Perth<div style="font-family: Georgia,"Times New Roman",serif;">Quite some time ago now, Mr Alphie and I went to <a href="http://www.noburestaurants.com/perth/experience-2/introduction-2/">Nobu</a> for my birthday dinner. Surprisingly, we were able to get a table on a Saturday night (in December!), even though Mr Alphie only booked two days before.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">It was a stinking hot Perth day, so the light 'summery-ness' of Japanese (Japanese-South American fusion, to be precise) was the perfect choice for dinner. Nobu Perth is located within the <a href="http://www.burswood.com.au/">Burswood</a> casino complex, alongside Neil Perry's <a href="http://www.burswood.com.au/Restaurants/Premium/Rockpool-Bar-and-Grill/About">Rockpool Bar & Grill</a>, <a href="http://www.burswood.com.au/Restaurants/Premium/Modo-Mio/About">Modo Mio</a> and <a href="http://www.burswood.com.au/Restaurants/Premium/%28A%29lure/About">(A)lure</a>. Burswood was bustling, with people everywhere, and every function room filled with a corporate Christmas parties (plus a few in marquees on the lawns), however, once inside the restaurant, you can easily believe you are in a stand alone restaurant - the bustling casino a mere memory.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">We were escorted to our seats amid a chorus of 'irrashaimase' ('welcome' in Japanese) and presented with the menu, which, while quite long, was well explained by our waitress. Despite the helpful explanations, we opted for the 'Omakase Menu', because we simply couldn't decide! Our dining preferences were discussed; chilli - yes! raw fish - yes! and once we said yes to everything (except avocado - blurgh!), the banquet commenced.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GzGcANkhuio/Tx66Ndit9ZI/AAAAAAAAAqE/4Y2nNrUO1Go/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-GzGcANkhuio/Tx66Ndit9ZI/AAAAAAAAAqE/4Y2nNrUO1Go/s320/IMG_1295.JPG" width="240" /></a></div><div style="text-align: center;"><i></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i>Salmon Tartar with caviar </i></div></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iIdSZOgyPFs/Tx66QG6in4I/AAAAAAAAAqM/kk1XD191bDA/s1600/IMG_1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iIdSZOgyPFs/Tx66QG6in4I/AAAAAAAAAqM/kk1XD191bDA/s320/IMG_1298.JPG" width="320" /></a></div><div style="text-align: center;"><i></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i>Yellowtail Sashimi with Jalapeno </i></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bzexb6JX_CQ/Tx66TexegaI/AAAAAAAAAqU/x7Xn3sx0U5I/s1600/IMG_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Bzexb6JX_CQ/Tx66TexegaI/AAAAAAAAAqU/x7Xn3sx0U5I/s320/IMG_1301.JPG" width="320" /></a></div><div style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">Sashimi Salad with Matsuhisa Dressing</i></div><div style="text-align: left;"><i style="font-family: Georgia,"Times New Roman",serif;"> </i> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D2kscgOroDE/Tx69iIFnkcI/AAAAAAAAAq8/rSRfhqG71dw/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-D2kscgOroDE/Tx69iIFnkcI/AAAAAAAAAq8/rSRfhqG71dw/s320/IMG_1307.JPG" width="320" /></a></div><div style="text-align: center;"> <i style="font-family: Georgia,"Times New Roman",serif;">Black Cod Miso </i></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-esZfznYVYz0/Tx66WBtQ1VI/AAAAAAAAAqc/ZkUNEOklOVo/s1600/IMG_1310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-esZfznYVYz0/Tx66WBtQ1VI/AAAAAAAAAqc/ZkUNEOklOVo/s320/IMG_1310.JPG" width="320" /></a></div><div style="text-align: center;"><i></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i> Beef Toban-Yaki</i></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vTDCGTU-KPU/Tx66YVwtZ5I/AAAAAAAAAqk/IVZoH2l_mok/s1600/IMG_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-vTDCGTU-KPU/Tx66YVwtZ5I/AAAAAAAAAqk/IVZoH2l_mok/s320/IMG_1312.JPG" width="320" /></a></div><div style="text-align: center;"><i></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i>A selection of sashimi - tuna, yellowtail, ???, and some sort of egg thing ('smelt egg'?) </i></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jUlf2hRYmKs/Tx66apVUaSI/AAAAAAAAAqs/gVKzLEF5B0s/s1600/IMG_1313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jUlf2hRYmKs/Tx66apVUaSI/AAAAAAAAAqs/gVKzLEF5B0s/s320/IMG_1313.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>Miso</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5B2hqvE7oLE/Tx66c8RyLpI/AAAAAAAAAq0/umHvPrXQ_aI/s1600/IMG_1317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: Georgia,"Times New Roman",serif;"> As for drinks, we opted to choose from the cocktail menu, as my food-wine matching skills are not up to the task of matching a banquet of Japanese-South American fusion to a single bottle of wine. As a lover of all things gin, I started with the Emporio Martini (Juynmai sake, gin, lychee juice, fresh lime & cranberry juice), and followed with a Lychee Martini (vodka, elderflower liqueur & lychee). Mr Alphie, started with the Japanese Mule (Nobu rocks, fresh lime, fresh lemongrass & cloves, ginger beer), followed by a something that I can't remember...</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w5sFra2j-KY/Tx66HRxryYI/AAAAAAAAAp0/6k0i5qHSgNQ/s1600/IMG_1292.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-w5sFra2j-KY/Tx66HRxryYI/AAAAAAAAAp0/6k0i5qHSgNQ/s200/IMG_1292.JPG" width="150" /></a><a href="http://2.bp.blogspot.com/-O3Zo-f7mwa4/Tx66J7QWeNI/AAAAAAAAAp8/CRXcHVQUKYc/s1600/IMG_1293.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-O3Zo-f7mwa4/Tx66J7QWeNI/AAAAAAAAAp8/CRXcHVQUKYc/s200/IMG_1293.JPG" width="150" /></a></div><br />
<div style="text-align: center;"><i></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i>Emporio Martini Japanese Mule</i></div></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">The only disappointment of the night was the dessert - Bento Box with Green Tea ice cream and Goma tuille - the dessert itself was faultless. The chocolate fondant was perfectly cooked and still gooey in the centre, the green tea ice cream was delicious atop a sesame seed ('goma'?) tuille.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5B2hqvE7oLE/Tx66c8RyLpI/AAAAAAAAAq0/umHvPrXQ_aI/s1600/IMG_1317.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5B2hqvE7oLE/Tx66c8RyLpI/AAAAAAAAAq0/umHvPrXQ_aI/s320/IMG_1317.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><i></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>Bento Box with Green Tea ice cream</i></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><br />
But, it just lacked that 'wow!' factor that all of the previous courses has delivered. I would have loved to try the <i>Ichigo pannacotta with Yuzu granita and lychee</i> or the <i>Miso cappuccino with vanilla ice cream and cappuccino foam</i>, both of which sound more exciting than chocolate fondant and green tea ice cream, which kind of felt like a cop-out. But, then again, I can always try the other desserts next time!</div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">-Alphie </div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com1tag:blogger.com,1999:blog-2452563130375239923.post-23601370144336876482011-10-10T20:24:00.000+08:002012-10-06T14:58:25.291+08:00Perth Royal Show - Cookery Competition<div style="font-family: Georgia,"Times New Roman",serif;">
This year I decided to give myself a bit of a challenge, so I entered the Cookery Section of the Perth Royal Show. I had entries in five categories, and unfortunately no wins/places, but I had fun!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fIMY77FyvJc/TpK1pQ5kY0I/AAAAAAAAAmY/kOxsR8QB3sw/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="264" src="http://1.bp.blogspot.com/-fIMY77FyvJc/TpK1pQ5kY0I/AAAAAAAAAmY/kOxsR8QB3sw/s400/IMG_1112.JPG" width="400" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><i>My entries all packed up a ready to go!</i></td></tr>
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I entered class 411 - Biscuits, class 426 - Orange Cake, class 436 - Classic Coloured Macarons, class 459 - Jam, Berry and class 468 - Chutney.</div>
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The show ended on Saturday, and entry collection day was today. I left work early to head off to the Claremont showgrounds in time to collect my entries and feedback. Mostly I was after the feedback. Who wants a two week old cake?? I opted to leave the stale bikkies and (very) mouldy orange cake behind, but took home my jam and chutney.</div>
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As I said, the feedback was what I was really after. I had a good look at the entries in my classes on opening day, and I wont deny I was a bit sad to see I hadn't got even one highly commended. Its really hard to walk around and see your entries along side others with the 'first place' card on them, and not be able to see much difference between the two. I had a chat to one of the stewards on the day, and she assured me I would get feedback when I came in on collection day; 'How else will you do better next year, love?'.<br />
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Unfortunately I didn't get the judging notes on all my entries, the biscuits below being one of those, so I'll just have to give it another go next year and hope that goes better!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WJzkq8i1x9M/TpLEc1rInAI/AAAAAAAAAms/zvYF83V5Y5o/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-WJzkq8i1x9M/TpLEc1rInAI/AAAAAAAAAms/zvYF83V5Y5o/s400/IMG_1118.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Class 412 - Biscuits (mine are bottom row, second from the right)</td></tr>
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The comments on my chutney were not that surprising - good presentation, colour/appearance and texture/consistency, but lacking a depth of flavour. Unfortunately I didn't make it when tomatoes are at their peak, which I think has a lot to do with it. I just need more practice!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lFcUTWI97O4/TpLEiuDg0hI/AAAAAAAAAmw/_BtqHmHK0fU/s1600/IMG_1123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-lFcUTWI97O4/TpLEiuDg0hI/AAAAAAAAAmw/_BtqHmHK0fU/s400/IMG_1123.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Class 468 - Chutney (bottom left corner)</td></tr>
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Again, no comments on the jam, but having seen the open jar this afternoon, I think it was probably too thick/well set. It had a bit of a 'hospital jelly' consistency.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gvgI5RTsjbU/TpLEpGONDZI/AAAAAAAAAm0/jX1-onV_vto/s1600/IMG_1127.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-gvgI5RTsjbU/TpLEpGONDZI/AAAAAAAAAm0/jX1-onV_vto/s400/IMG_1127.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Class 459 - Jam, Berry (top row, second from right)</td></tr>
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The orange cake was my main disappointment - I had been practising that baby for months (not that anyone in the office is complaining!), and the judges comments were good too; good appearance & colour, nice texture, and good flavour; so it's hard to know what went wrong...<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-T95nKzgTJaY/TpLEv1Bu3MI/AAAAAAAAAm4/VcB1XN3V03I/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-T95nKzgTJaY/TpLEv1Bu3MI/AAAAAAAAAm4/VcB1XN3V03I/s320/IMG_1130.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Class 426 - Orange Cake (bottom level, back left)</td></tr>
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I don't have a photo of the macaron entries (class 436), but it was fairly obvious on the day why mine weren't winners. They were quite bumpy on the surface in comparison to the others, and the piping marks were still visible. The judges notes reflect that; appearance - 'a little uneven, a smooth surface is preferable', texture - 'needs to be more crispy', but a good colour and flavour. I generally make macarons using the <a href="http://www.gastronommy.com/2010/12/making-macarons-french-vs-italian.html">French method</a>, but I think it might be time to give the Italian method a try as it seems to give smoother shells.<br />
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I also entered a couple of soft toys in the craft competition, with similar results (i.e. none...).<br />
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So that's how the show went for me. No real successes, but some things to work on for next year.<br />
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-Alphie</div>
Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com1tag:blogger.com,1999:blog-2452563130375239923.post-56934736525083985892011-09-26T21:18:00.003+08:002011-09-26T22:13:29.347+08:00Hippo Creek, Hillarys<div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">I have recently jumped on the coupon (groupon/scoupon/star deals/living social etc etc) bandwagon. I know I'm a little late with this, but it all seemed so hard, 'great' deals for some restaurant you've never heard of, located somewhere in the outer suburbs... and it didn't help that I'm still new to the Perth food scene, so I recognised the name of the restaurants less frequently than most.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Then I stumbled upon a coupon for <a href="http://hillarys.hippocreek.com.au/">Hippo Creek Hillarys</a>. Now that was a restaurant I'd heard of. The famed South African steakhouse was somewhere I'd heard about, on more than one occasion, but had never made an effort to get to, partly because it's so darn far away, and partly because the whole concept seemed a bit blah. That said, when I spied the coupon, I jumped on it. You can't really say you're a foodie in Perth if you've never been, and I knew Mr Alphie would love it. And, and $59 for three courses for two (midweek), we couldn't really go wrong.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">We booked well in advance, as I'd heard these things can get quite busy, so although I bought the coupon in July, we didn't make it to Hippo Creek until September. Mr Alphie had just come of FIFO (and I mean just, we went straight from the airport..) so was very keen for a good meal!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Not being locals yet, and it being our first trip north of Karrinyup, we arrived at Hillarys Boat Harbour, and wandered around for a good 15 minutes before we actually found Hippo Creek (lucky we had been early!). Once in, we handed over the coupon and booking email, and were shown to our seats. I was a bit nervous as we were seated, as I've heard some horror stories about terrible service to those on coupons, but I had nothing to worry about. The staff at Hippo Creek were fabulous, and explained the coupon to us, and offered to bring out the (set) entrée while we decided on the mains (from a shortened menu), an offer we gratefully accepted, as we were both pretty hungry by that point (one of the conditions of the coupon was a 6pm or 8.30pm seating - due to Mr Alphie's flight, we had chosen 8.30).</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The entree included in the coupon was the <i>Mud Huts - Button mushrooms filled with cream cheese, spinach and semi dried tomato, crumbed and fried finished with garlic aioli dipping sauce</i>. We were given one serve each, and while I ate them all, I didn't love these. There just seemed to be something missing.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MbOq2Y71Dao/Tn7I97TCl9I/AAAAAAAAAmE/grk8hjEJnqc/s1600/IMG_1089.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-MbOq2Y71Dao/Tn7I97TCl9I/AAAAAAAAAmE/grk8hjEJnqc/s400/IMG_1089.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>Mud Huts</i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><i><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">Mr Alphie chose the <i>Hunters Assaghai – marinated cubes of rump on a skewer hanging over a bowl of fries with peri peri butter dripping down served with a side salad</i>, as his main. Which he somehow polished off before I had finished my main - I take that as a sign it was delicious!</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-w5iwhncQ5Z8/Tn7JAPHygjI/AAAAAAAAAmI/_d9inptp-rk/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-w5iwhncQ5Z8/Tn7JAPHygjI/AAAAAAAAAmI/_d9inptp-rk/s400/IMG_1090.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hunters Assaghai</i></td></tr>
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">While I went with a slightly more reserved option, the <i>Botswana Beef – Beef fillet marinated in beer, soy, chilli, ginger and coriander char grilled to medium served with mash, broccolini and courgettes finished with shiraz butter jus.</i> This was really just a steak, but gosh darn it was a good steak. Meltingly tender, cooked perfectly to medium, with plenty of jus, and a good amount of mash....mmmmm.... </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Botswana Beef</i></td></tr>
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">We finished with a sticky date pudding each, as per the coupon. Sticky date pudding is not one of their standard desert offerings, and I was a bit disappointed we didn't get something from the regular desert menu as some of the offerings look quite interesting. Regardless, the sticky date pudding was good, served with a butterscotch sauce and a scoop of vanilla ice cream. Although by this stage Mr Alphie was unable to finish his (I blame the inhalation of the Hunters Assaghai...). I'm not sure I would bother with dessert again, the feature of Hippo Creek being the meat, and they do it so well.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Rz0Wgv3YlOo/Tn7JF3sUdPI/AAAAAAAAAmU/dt4pEFf0HHM/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Rz0Wgv3YlOo/Tn7JF3sUdPI/AAAAAAAAAmU/dt4pEFf0HHM/s400/IMG_1096.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sticky date pudding</i></td></tr>
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">While I enjoyed the meal, and the service was great, I don't think Mr Alphie and I will be going back in a hurry. It's a restaurant better suited to groups than a 'romantic dinner for two', so unless an occasion for a group meal out comes up, I'm not planning to return soon. That said, I would like to try the Subiaco venue - <a href="http://subiaco.hippocreek.com.au/">Hippo Creek Meat and Wine Subiaco</a>, as it seems to have a different vibe (and menu) to the Hillarys restaurant.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">-Alphie</span></div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-4895846798622611922011-09-12T20:10:00.001+08:002011-09-13T09:21:49.978+08:00Jacksons, Highgate<div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: left;">After a number of failed attempts, Mr Alphie and I finally made it to the degustation at <a href="http://jacksonsrestaurant.com.au/">Jacksons</a> in Highgate/Mt Lawley. We had had to cancel our first booking as Mr Alphie's roster changed unexpectedly, and I was away on a pre-work-trip jaunt for the rescheduled booking. But, third time lucky! Well, kind of lucky.. I had been struck down by the flu a few days before, so I was a bit groggy, and pumped full of Codral, but there was no way I was missing our third booking!</div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: left;">We opted for the degustation with standard wines ($180pp), with a palate cleanser before the main (+$8pp). As a result of the flu/drugs, I have a hazy (at best) memory of the food, and can't say much about it other than it was all delicious! So this will be a photo-heavy post, but who doesn't love a bit of food porn? (more importantly, why are said people reading a food blog in the first place?)</div><div style="font-family: Georgia,'Times New Roman',serif;"><br />
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<tr><td style="text-align: center;"><img border="0" height="266px" src="http://3.bp.blogspot.com/-NLFI2Xxf2IE/TmgIKbz8utI/AAAAAAAAAlM/_kEbq7QjYq8/s400/IMG_1036.JPG" style="margin-left: auto; margin-right: auto;" width="400px" /></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>selection of house made breads</i></td></tr>
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<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>amuse-bouche;<br />
gazpacho something-or-other in a anchovy cone (?)</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Y1iKAZq86Nc/TmgIZQeltWI/AAAAAAAAAlU/ih24dEQMl3Y/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" nba="true" src="http://2.bp.blogspot.com/-Y1iKAZq86Nc/TmgIZQeltWI/AAAAAAAAAlU/ih24dEQMl3Y/s400/IMG_1040.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>shark bay crab salad, manjimup truffle dressing, foie gras snow</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DGQVKaU0eEI/TmgIcYamrnI/AAAAAAAAAlY/kEBpW1u4zKs/s1600/IMG_1043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://3.bp.blogspot.com/-DGQVKaU0eEI/TmgIcYamrnI/AAAAAAAAAlY/kEBpW1u4zKs/s400/IMG_1043.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>cambinata yabbies, black pudding, hollandaise & peas</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MIAjVKqdgyI/TmgIfE7d9sI/AAAAAAAAAlc/EPcnHvcns4U/s1600/IMG_1049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://3.bp.blogspot.com/-MIAjVKqdgyI/TmgIfE7d9sI/AAAAAAAAAlc/EPcnHvcns4U/s400/IMG_1049.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>cone bay barramundi, chinese caponata, rhubarb</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9NZsnC7EHXw/TmgIhmi-w4I/AAAAAAAAAlg/_YlzIChJRn8/s1600/IMG_1055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://2.bp.blogspot.com/-9NZsnC7EHXw/TmgIhmi-w4I/AAAAAAAAAlg/_YlzIChJRn8/s400/IMG_1055.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">another amuse bouche/mid-meal tid bit; <br />
beef broth, shitake mushrooms, daikon</span></i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yYsNc6qtlGg/TmgIklEdbxI/AAAAAAAAAlk/lawFL9WR7XQ/s1600/IMG_1058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://3.bp.blogspot.com/-yYsNc6qtlGg/TmgIklEdbxI/AAAAAAAAAlk/lawFL9WR7XQ/s400/IMG_1058.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>parmesan crusted beef short rib, beef tendon, miso</i></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YwxorloYwzA/TmgImsVmTOI/AAAAAAAAAlo/IhRGngCyumQ/s1600/IMG_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" nba="true" src="http://1.bp.blogspot.com/-YwxorloYwzA/TmgImsVmTOI/AAAAAAAAAlo/IhRGngCyumQ/s400/IMG_1060.JPG" width="300px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Georgia,'Times New Roman',serif;">palate cleanser;<br />
lime & lavender sorbet (?)</i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sfWUHYjYiic/TmgIpSat_DI/AAAAAAAAAls/mkDBUP0o3r0/s1600/IMG_1064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://4.bp.blogspot.com/-sfWUHYjYiic/TmgIpSat_DI/AAAAAAAAAls/mkDBUP0o3r0/s400/IMG_1064.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>roast chook, veg, bacon, bread & gravy </i>(Alphie)<i><br />
</i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7BcUzRBgPSs/TmgIs8gHWtI/AAAAAAAAAlw/JfnZwBiqDjw/s1600/IMG_1067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://4.bp.blogspot.com/-7BcUzRBgPSs/TmgIs8gHWtI/AAAAAAAAAlw/JfnZwBiqDjw/s400/IMG_1067.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>sichuan spiced amelia park lamb loin, shoulder & rib (Mr Alphie)</i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OOUOcDGIVjY/TmgIvq-UpZI/AAAAAAAAAl0/90342a9E0oo/s1600/IMG_1068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" nba="true" src="http://1.bp.blogspot.com/-OOUOcDGIVjY/TmgIvq-UpZI/AAAAAAAAAl0/90342a9E0oo/s400/IMG_1068.JPG" width="300px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>manchego croquetta, onion ice cream</i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KrDwTFKjuH8/TmgIyb3io1I/AAAAAAAAAl4/ytv4xX7SEcY/s1600/IMG_1072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://4.bp.blogspot.com/-KrDwTFKjuH8/TmgIyb3io1I/AAAAAAAAAl4/ytv4xX7SEcY/s400/IMG_1072.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">another mid-meal tid-bit;<br />
creme brulee with crushed macarons</span></i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yKAGGK-W280/TmgI1LMe1JI/AAAAAAAAAl8/0cO-jtrkheI/s1600/IMG_1075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="http://1.bp.blogspot.com/-yKAGGK-W280/TmgI1LMe1JI/AAAAAAAAAl8/0cO-jtrkheI/s400/IMG_1075.JPG" width="400px" /></a></td></tr>
<tr style="font-family: Georgia,'Times New Roman',serif;"><td class="tr-caption" style="text-align: center;"><i>date tart, minted orange salad, blood orange & rose water sorbet</i></td></tr>
</tbody></table><div style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300px" nba="true" src="http://3.bp.blogspot.com/-0w1SUzV7JM4/TmgI3yCYviI/AAAAAAAAAmA/sp4Sb_9woLU/s400/IMG_1083.JPG" style="margin-left: auto; margin-right: auto;" width="400px" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">coffee and things;</span><br style="font-family: Georgia,'Times New Roman',serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">truffles and something else delicious, but I don't remember what...</span></i></td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: left;">Thanks to Mr Alphies sisters (and Mr SIL), for the generous gift voucher that made our visit possible!</div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com2tag:blogger.com,1999:blog-2452563130375239923.post-50846173283923781522011-08-29T21:40:00.003+08:002011-09-08T08:26:52.356+08:00Mamasita, Melbourne<div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">Ok, so the blog has, once again, been a little neglected of late. I have been travelling a lot for work, in fact, while I was writing this, I had not been in home in over a week, and it looks like it’ll be like this for a while. The upside though, is that I am spending most of that time in Melbourne, where some of my favourite people reside. One of these, is a great friend of mine from our university days in Sydney, and one of my <a href="http://alphieinthekitchen.blogspot.com/2011/05/mr-and-mrs-alphie.html">bridesmaids</a>, Ms Aqua.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">The last time I was in Melbourne (about 2 weeks ago...) we tried to get in to <a href="http://www.mamasita.com.au/">Mamasita</a>, but as they don’t take bookings, and we turned up at 7, albeit midweek, we weren’t able to get a table til 9 (yes, on a Wednesday!). So, we took a raincheck and headed off somewhere else. This week, we went in prepared. We arranged to meet at 6, on a Tuesday, and whoever was there first was to get a spot in line ASAP.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">I turned up first, at 5 past 6 (eek!) and nabbed a spot second in line! And, when the floor manager/line-keeper-in-order-er made his way over to see what we were after, line-place-holder-no-1 was on the phone, so I got bumped to no 1! It was already looking like a good night. As my dining partner, Ms </span><span style="font-size: small;">Aqua</span><span style="font-size: small;">, was not yet there, I was seated at the bar with the <a href="http://www.mamasita.com.au/uploads/documents/drinks_menu.pdf">exhaustive drinks menu</a> to wait. But before I’d had time to find the <i>cocteles</i> section of the menu, Ms </span><span style="font-size: small;">Aqua</span><span style="font-size: small;">, had arrived and we were shuffled into seats a nearby table.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">Ms </span><span style="font-size: small;">Aqua</span><span style="font-size: small;"> sensibly steered me away from the cocteles, given that it was a school night, so I went with a glass (or two) of the house bubbly, a non vintage <a href="http://www.winestar.com.au/prod708.htm">Vallformosa MVSA Cava</a> (or sparkling) from Catalunya, Spain. Ms </span><span style="font-size: small;">Aqua</span><span style="font-size: small;"> went for the 2009 Bella Ridge Tempranillo from the Swan Valley, WA.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">Our friendly and bubbly waitress then explained the menu to us, thankfully, as Ms Aqua and I were seriously struggling trying to decide what we should order – it all sounded so good! The menu is split up into nine categories; primeros (to start), tostaditas, tacos, quesadillas, ceviche, comida para la familia (food for the family), ensaladas, acompanamientos and postres (desserts). I would have loved to try something from each category, but with only two of us, that was never going to happen. So we relied heavily on our lovely waitress to guide us in our choices.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GR6H2TP8xcs/Tlt9msXRVdI/AAAAAAAAAkw/q0Jdon1DGXk/s1600/IMG_1026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://3.bp.blogspot.com/-GR6H2TP8xcs/Tlt9msXRVdI/AAAAAAAAAkw/q0Jdon1DGXk/s400/IMG_1026.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="font-size: small;">e<i>lotes callejeros</i></span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">We started with the e<i>lotes callejeros</i>; street style chargrilled corn, with queso, chipotle mayonnaise and lime, as it came heavily recommended, both by our waitress and a <a href="http://www.theage.com.au/news/entertainment/epicure/articles/2010/02/22/1266687040036.html">number</a> <a href="http://melbournefoodjournal.wordpress.com/2011/05/31/one-full-mamasita/">of</a> <a href="http://www.melbournegastronome.com/2010/02/mamasita-brings-awesome-mexican-food-to.html">reviews</a>.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LMz3oyQmwxg/Tlt9sjuEOdI/AAAAAAAAAk0/9fcnmjx0mYE/s1600/IMG_1027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://2.bp.blogspot.com/-LMz3oyQmwxg/Tlt9sjuEOdI/AAAAAAAAAk0/9fcnmjx0mYE/s400/IMG_1027.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="font-size: small;"> </span><span style="font-size: small;"><i>tostaditas de carnitas</i></span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">Closely followed by the <i>tostaditas de carnitas</i>; slow braised pork shoulder with encurtidos and jalapeño; a tiny crispy tortilla, topped with a generous pile of soft pork, some pickles (the encurtidos), jalapeño and a little shard of crackling – delish!</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lgqhm-qlAho/Tlt9zEe0rkI/AAAAAAAAAk4/yn87fSiBSa8/s1600/IMG_1029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://4.bp.blogspot.com/-lgqhm-qlAho/Tlt9zEe0rkI/AAAAAAAAAk4/yn87fSiBSa8/s400/IMG_1029.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="font-size: small;"><i>quesadilla de huitlacoche</i></span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">The last item we chose from the taqueria menu, was the <i>quesadilla de huitlacoche</i>; two soft tortillas encasing huitlacoche, mushrooms, roasted corn, epazote and queso fresco. After a bit of googling, I have discovered that huitlacoche is a type of corn fungus, sometimes referred to as ‘Mexican truffle’ or ‘corn smut’. Call it what you like, but it makes a delicious quesadilla.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uuKgFWH3e_4/Tlt95as5GbI/AAAAAAAAAk8/V-1xaZjd9yg/s1600/IMG_1032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://3.bp.blogspot.com/-uuKgFWH3e_4/Tlt95as5GbI/AAAAAAAAAk8/V-1xaZjd9yg/s400/IMG_1032.JPG" width="400px" /> </a></div><div class="separator" style="clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="font-size: small;"><i>buñuelos de garbanzos</i></span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">From the main/food for the family menu, we went for the <i>buñuelos de garbanzos</i>; chickpea fritters, with field mushrooms, sweet potato and jalapeño herb sauce, and a small serve of the <i>ensalada de quinoa;</i> quinoa, corn, spinach, coriander, chilli and ‘pico de gallo’ salad.</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--CrRRFhyA08/Tlt9_UkJE-I/AAAAAAAAAlA/QbgEgO5hR1A/s1600/IMG_1033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://2.bp.blogspot.com/--CrRRFhyA08/Tlt9_UkJE-I/AAAAAAAAAlA/QbgEgO5hR1A/s400/IMG_1033.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="font-size: small;"><i>ensalada de quinoa</i></span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">Suprisingly, the chickpea fritters didn’t really resemble chickpeas, but were delicious none the less (and vegan!) and the quinoa salad was so incredibly moreish I could have eaten the whole serve myself. Crisp and flavoursome, the grains of quinoa popped like pomegranate seeds in your mouth, ahhhhh, I’m getting excited just thinking about it!</span></div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">-Alphie </span></div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com0tag:blogger.com,1999:blog-2452563130375239923.post-83795016349569508742011-07-28T20:54:00.001+08:002013-06-12T14:12:14.093+08:00Brussels sprouts and Tofu<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ss0JuaUr44k/TjAR77kW6HI/AAAAAAAAAkQ/mNVov6ClVuw/s1600/IMG_0893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia,"Times New Roman",serif;">Another recipe from the infamous Yotam Ottolenghi. I am on a bit of a tofu bender at the moment, and after buying my last block, I realised that I wasn't sure how I wanted to cook it. A brief flick through <span style="font-family: Georgia,"Times New Roman",serif;">Yotam's </span><i style="font-family: Georgia,"Times New Roman",serif;">Plenty</i><span style="font-family: Georgia,"Times New Roman",serif;">, and I had found the perfect recipe; </span></span><a href="http://www.guardian.co.uk/theguardian/2007/nov/24/weekend7.weekend3" style="font-family: Georgia,"Times New Roman",serif;">Brussels sprouts and Tofu</a><span style="font-family: Georgia,"Times New Roman",serif;">. I quite enjoy Brussels sprouts, but I know a lot of people don't feel the same way. I think the key is to sauté them rather than boil them to oblivion (as is often the case). They really need to be just cooked through, overcooking is the enemy of the Brussels sprout.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3opPksz3KAo/TjASuojtcqI/AAAAAAAAAkg/MNtMHTnm_SU/s1600/IMG_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3opPksz3KAo/TjASuojtcqI/AAAAAAAAAkg/MNtMHTnm_SU/s400/IMG_0897.JPG" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">This is kind of a stir fry and kind of not, but whatever you call it, it's delicious. The marinade really flavours the tofu, which is something I usually find quite hard to do. I didn't have any maple syrup, so I substituted honey, and mis-read the rice wine vinegar amount (I used 1 tbs instead of 1 tsp) but it was still great. If anything, I would cook the sprouts for a little longer next time, some were not quite cooked and a bit tough. <br />
</span><br />
<span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Brussels sprouts and tofu</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Yotam Ottolenghi, <i>Plenty</i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">Serves 3 </span></i></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">(Yotam says 4, but I didn't get that much - maybe I'm just a big eater...)</span></span><br />
<ul><li style="font-family: Georgia,"Times New Roman",serif;">2 tbs sweet chilli sauce</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 ½ tbs soy sauce</li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">3 tbs sesame oil (Yotam recommends toasted sesame oil, but I have no idea where you'd find this)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp rice wine vinegar</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 tbs rice wine vinegar</li>
<li style="font-family: Georgia,"Times New Roman",serif;">150g firm tofu, sliced into 1cm widths, then halved into rough squares</li>
<li style="font-family: Georgia,"Times New Roman",serif;">500g Brussels sprouts, trimmed and sliced into longways thirds</li>
<li style="font-family: Georgia,"Times New Roman",serif;">6-8 tbs plain oil (rice bran/sunflower etc)</li>
<li style="font-family: Georgia,"Times New Roman",serif;">100g spring onions, sliced</li>
<li style="font-family: Georgia,"Times New Roman",serif;">½ small red chilli, deseeded and freshly chopped</li>
<li style="font-family: Georgia,"Times New Roman",serif;">120g shitake mushrooms, halved or quartered</li>
<li style="font-family: Georgia,"Times New Roman",serif;">15g coriander leaves</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 tbs (toasted) sesame seeds (optional)</li>
<li style="font-family: Georgia,"Times New Roman",serif;">salt</li>
</ul> <div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WB18UOxcKb0/TjASKMDz5dI/AAAAAAAAAkU/1f1h817ALdw/s1600/IMG_0894.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WB18UOxcKb0/TjASKMDz5dI/AAAAAAAAAkU/1f1h817ALdw/s400/IMG_0894.JPG" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
First, marinate the tofu. In a bowl, whisk together the chilli and soy sauces, two tablespoons of the sesame oil, the vinegar and maplr syrup.Gently stir the tofu into the marinade and set aside.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">Browning/burning the Brussels sprouts</i></td></tr>
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</div><div style="font-family: Georgia,"Times New Roman",serif;">Take a large, non-stick pan, add two tablespoons of oil and heat up well. Throw in half the sprouts and a little salt, and cook on high heat for two minutes. Don't stir much. You want the sprouts to almost to burn in a few places and cook through but remain crunchy. Remove to a bowl. Repeat with more oil, salt and the rest of the sprouts. Remove all sprouts from the pan</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Add two more tablespoons of oil to the pan, heat up and sauté the spring onions, chilli and mushrooms for a minute or two. Transfer to the sprout bowl.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Leave the pan on high heat. Use tongs to lift half the tofu pieces from the marinade and gently lay in the pan (be careful as the oil will spit!), spacing apart and in one layer. Reduce the heat to medium and cook for two minutes on each side, or until they get a nice caramelised colour. Transfer to the sprout bowl and repeat with the rest of the tofu.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;">Caramelised tofu</span></span></i></td></tr>
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</div><div style="font-family: Georgia,"Times New Roman",serif;">Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the remaining tofu marinade and half the coriander. Toss together and allow to cool slightly in the pan. Taste and add salt if needed. Stir in the remaining sesame oil (extra, if you like) and serve warm, not hot, garnished with sesame seeds, if using, and the rest of the coriander.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Serve with hot steamed rice.</div>Alphiehttp://www.blogger.com/profile/03941198692416627233noreply@blogger.com2