November 2004

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Thanksgiving

Thanksgiving has passed us in the ROTW by. I’d dismissed it as just so much ‘merican hoohah. Besides, we have Thanks for Choosing Us for a Prison Colony Day every January. A rethink was well in order after fantastic planet‘s thoughtful piece. A good excuse to say thanks to Reid for sending me, unprompted, an English manual for my camera (and to tokyo goat for getting me it).

On the subject of gratitude. Japanese has two standard utterances itadakimasu (the very polite form of receive) and then gochiso sama deshita (the very polite form of that was a feast) and we have, well grace, and the last time I heard that was on telly. I wonder what it is that has lead to no formalised act of gratitude or precondition of thanks for meals in our language.

Deep Bow Update: A large thanks to the superstar who just sponsored an upgrade for me to a Flickr Pro account. You know who you are.

Feral Brewing Company

feralbeer

A sunny Saturday, the Jacaranda trees are in full blue blossom, head for the Swan Valley for a drive with Toni in the Jazz to Brajkovich Salvage to get a new cistern. What a pleasure. The place is full of lapsed stuff. I prefer these to galleries, where all the imagination has been done for you. Potential everywhere. It’s the difference between looking at cakes and cuts of meat. A T-Bone, what do do with? Rabbit, one day a meal, but how?

Restrained myself to just the prime directive but will have to head back with the household version of Thunderbird 2. Stopped in at Feral Brewery. The Belgian White and the Pilsner are pictured above. Both a tad rougher than their usual equivalents but refreshing enough, and you get to look out over lawn and vineyards.

feralbeersnacks

The platter was excellent. Hommous, prosciutto, spanish sausage, cheddar, tomato relsih, dukkah, Dandaragin EVOO, brie, olives, and the best of all – beetroot pesto. Chef’s secret recipe. I was curious to find out which sensitive regions would have to be wired to loosen his tongue, but I settled for my own experimenting later.

The new dual flush cistern was installed with a minimum of swearing and is fabulous.

omega

Brajkovich Salvage: 1686 Great Northern Highway, Upper Swan

Feral Brewery: 152 Haddrill Road, Baskerville, Swan Valley

friedegg

End-of-month Egg on Toast Extravaganza #1 (© Cooksister Inc. )

Free range eggs cooked in olive oil, sunny side up but covered with a lid for slight setting, with Sriracha Hot Chilli Sauce on wholegrain bread. This is early but I could have sworn EoMEoTE#1 was for the last Friday. Had at the end of a night out:

Jimmy’s take out-before out. Good. Cheap. They have edamame. I like Jimmy’s a lot – 375 Hay St, Subiaco

rocketscience

Rocket Science (pictured in Boozovision) and Peabody (three’s rock harder,always+through composed rock number).
Sample convo:
Woah it’s a strange crowd at the Rosemount. Those guys over there are creeping me out.
[after the interval]
Oh that was Rocket Science

Bah Carlton Pubs. I want Swan and BTW the new Boag Draft is a bit pissy but OK for summer and a happy price.

Alhambra Reserva 1925

alhambra

Alhambra Reserva 1925 looks all label-less and lemonady from the outside but actually is around 6.5% alcohol. Pleasant. Tastes like a sharp ale. Minox camerish – I’m more impressed with the stealth of it all.

Had with Kytren Goats cheese which is made up in the hills and apparently run by a South African woman. A very smooth customer it is with a bite to it that makes you chase it around like some white dressed lovely in a maze.

Filthy paws

E.Coli bacteria will double in number in 15 minutes at 37 &#186C.

With the daytime temperature heading there, it’s time to be careful about leaving food out, and getting your sandwiches a lunchbox with some ice/strong margarita in the thermos. Rice and pasta salad, I’m happy to add, is especially at risk.

IDEVAW

[picture from Cook a Good Dinner by Anne Mason]

Those crazy crazy olden days. Tomorrow is White Ribbon Day

Thanks to ab for the heads up.

Beer Dinner

About to party like it’s Chimay ’99

A beer dinner party sounds novel or sends predictable signals: curry, counter lunch, pork scratchings. It shouldn’t. Beer has sophisticated and distinctive taste characteristics and is a liquid that has long been used in cooking. I have no idea why but it may have something to do with localised beer dominance or the fact that countries that excel as beer producers have relatively poor cuisines and vise versa. Not naming names here.

The dinner (held on the 13th) was a great food and drink pairing exercise, putting the beer minds of Robbie and Graham to busy work. This was the result.

Following starters of Blue Cheese and Hoegaarden White Dip served with Hoegaarden White by Rhonda. Followed by (pictured) Fullers ESB Onion Soup served with with Bitburger by me.

Aventinus Scallop Coins served with Weihenstephaner Hefeweissbier by Sonya.

Vension Shanks cooked in Rodenbach Grand Cru with a Barley and Mushroom Timbale served with 3 Monts by me.

Walnut Aventinus Ice Souffle with Crème Anglais à l’Orange served with Swan Stout by Veronique

Cheese Platter had with 1999 Chimay Grande Reserve by Rhonda with the cellaring discipline of Graham.

Comments

Well to get the mea culpa out of the way, the weak link was the shanks which were mostly undercooked – an overcrowded roasting tray, an insufficiently hot oven, and a tight schedule. My fault entirely and were it not for the lure of the Chimays, I would have offed myself there and then. The rest were excellent. You may have tried most of the beers and the ones you haven’t, do so. None are more expensive than a very very average bottle of wine. I was too busy fussing or drinking for tasting notes so you’ll just have to trust me on this one.

It’s a very heavy evening. We tried to hold it back to around 5% earlier one but from the 3 Monts on, it was serious booze territory and the men folk were dropping like flies. Smaller glasses maybe.

Homework

Try at least one course with a matched beer and consider using beer as a key ingredient in a course. Identify the model plane in the picture and discuss its contribution to ending WWII.

Thanks

To Rhonda and Graham for hosting and to Mark at the International Beer Shop for his enthusiasm and wisdom and an apology for calling him Rob for the past 6 months.

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Fish Monday. Tasmanian Salmon.

It’s hot and I’m not a salad person.

Daikon(giant radish –Dai means “large” and kon is “root”, not to be confused with la petit mort), has a good bite to it and is sharp and refreshing finely sliced or grated. I got one of these as well as smoothy fruit and then walked over to the fish markets and bought two pieces of Tasmanian Salmon. Salmon says creamy or buttery or asparagus so daikon was an unusual pairing, but the thought of the cold daikon with hot salmon was appealing.

Orange Page gave a rough thumbs up to the pairing and it was as follows:

Oroshi Daikon

1 cup of finely grated daikon; 1 tsp soy; 1/2 tsp of icihimi / togarashi (sub with cayenne)

Salmon

2 salmon fillets; juice of one lime; 2 tbs semillon (standing in for sake); 1 tbs soy; 1 tbs rice vinegar;

Marinate for half an hour, dry with a paper towel. Heat vegetable oil on a hot plate and cook and the flip, pouring a tablespoon of the marinade over. Serve with the daikon and half a lime.

Extra good.

!My Adventures in the Breadbox: Alaskan Wild Salmon

A new camera so the pics are coming hot n’ fast. A few traditional efforts on a 34&#176C (198&#176F) no cooking for me Sunday.

A run to City Beach in the bleachy hot sun then pancakes at the small cafe next to Oceanus (sadly not a fist sized strawberry). 30 metres of white sand away from the sea. A quick swim.

Darby Newland gets that summer Choc Chill vibe thing going. Adds to already high Choc Milk derived energy levels by eating whole sugar sachet.

Fraser Newland imagines saving Alpine village from dam burst.

Off for a daring idea of a hot day Sunday Beef roast with Yorkshire pud. Brad does a top notch buffet carvery

Jo’s Roast defies weather and is fabulous. Cold with horseradish and yoghurt and a shiraz jam. Served with Sangria and orange candlewax.

Rosie Hames compromises yet another crime scene.

Perth, Pehhhhhhhhhrth

When it’s hot

It’s the best place on the earth.

Oooooh yeah

and the chorus update…Go toora loora toora loo rye aye

Still getting the hang of my new camera. Here’s a picture of my lunch down on the Matilda Bay foreshore.

It’s cookies for the monthly foodblogger virtual congregation Is My Blog Burning? and I’m way behind the game to do it this time. What with this, Wine Blogging Wednesday, Sugar High Friday, Does My Blog Look Good in This, and:

  • Is my Sacrifice to Baal Worthy? Wednesday
  • Localised Good Luck Getting These Ingredients Monthly
  • Interblog What that Missing Pet Became Thursday
  • Travesty of Tradition Tuesday
  • Where I’ve hid the Gin Sunday
  • Feast on the Flesh of Thine Enemy Foodblog Fiesta
  • Worldwide use of Foodstuffs in a Non-food way Wednesday
  • Nude with Food November
  • Tangential Tuesdays
  • International No Really You can Make Delicious and Moist Cakes in the Microwave Monday
  • You’re Late, You’re Drunk, The Dinner’s in The Oven and It’s Burnt Wednesday
  • Global Tuesday, so Tuesday is Fookin’ Steak and Chips Tuesday
  • What the Fuck would Jamie Oliver, Delia or Any of those Useless Hacks on TV Know Monday
  • Blogger Best thing they ever did to stop those Genocidal Serb butchers in Kosovo oh you’re Serbian I just meant the ones…Dinner Party Conversation Recount Sunday
  • The only Thing I can do right Is Cook and Now I’ve gone and burnt this cake Thursday
  • Double Entendre December
  • Haven’t had These Since Prison Wednesday
  • Surreptitiously Testing Food Allergies September
  • Gas Top, Electra Oven – my Mother’s recipes that never really please Daddy Week
  • Trinational Killing and Grilling Tuesday
  • All Offal October
  • If a Tree Falls in the Forest and Nobody Hears it Did it Make a Sound? Non-Blogging Friday

Have I missed any? No, not you Avatar

Musical Interlude

Suckers to tha side

I know you hate my Honda Jazz

Santos is still doing outstanding stuff while over in LA at meet me at the corner of third and fairfax.. I was going to tell you to listen in on her hosting of the the molotov cocktail hour on KXLU 88.9 FM but I messed up the dateline and instead of being tomorrow, it’s today but before today, which is Tuesday but Wednesday over here. Baka desu!

Instead I can present for your food/music pleasure the unlikely Garlic Bread and 1.25litres(8.7 gallons) of Coke pairing over Pizza Delivery and Nicholas Cave at Tim Dunlop’s the road to surfdom. Jeanne does hot chocolate, it’s actual hot chocolate but don’t tell me you weren’t thinking “Everyone’s a Winner”. And speaking of winners, “best comment evah” – a million monkeys eh? Apologies for the other 999,999 duff comments people.

Bought 6 bottles of the Peter Lehmann 2002 Barossa Semillon yesterday at the low low price of $7.50 a bottle yesterday and had to give it a try before I bought bigger volumes for festos.

It is good, at first I thought oily but then , after another try it starts with a lemony buhwang and then sits there softly aaahhhooooohhhhhhwaahhhhh with a slight back of the throat cymbal work. Lager wine came to mind and, keeping that low low price in mind, I was happy.

The came the pasta. A dried and unusual looking pasta. filejia, that looks like a play-doh attempt at a cigarette. Lemon for pasta sauce is in tomatoes, a new world travesty, are out. Don’t argue. The sauce was:

one chopped red chilli and two chopped garlic cloves- sauteed in EVOO; followed by 150gm of proscuitto (not the paper thin slices but a couple of mill); and then a squeezed lemon and added its zest

Let’s see

…………….Chilliillilililililililililililililililililiiiiiiliiiiiiiilliil

…………….gaaaarlicky

…………….salty meaty salty salty

…………….llllleemmmonnyyyyyyyyyyyyy

buhwanggaaahhhooooohhhhhhwaahhhhh tsktsktsktsktsts

Good. Off they go those crazy kids.

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Just finished reading the above Richard Metzler book I picked up in Melbourne. Metzler, is a rock writer most famous for, and should be for more, not listening to many of the albums he reviewed. Which is no bad thing. If I had to listen to some of the shit that comes out and lets face it, my friend Ollie, is the most honest man on earth, for admitting he bought a BS album for her “tasty bod” – good for him. I had to abandon efforts to have the Rugby Super 14 in Perth just to avoid listening to 2.85 more Cosima songs. And you don’t want to listen too much, if you’ve ever been cornered by a Grateful Dead fan and made the mistake of suggesting it’s boring and then being told “I had to really *listen*”. Actually I’ve even gotten over the takes a few listens stage of my music listening life, if it’s not hitting some switches in 15 seconds then I can’t be bothered. But this is a food blog so what’s my point, oh yes, a fine piece mentioning the “Cigar Store Indians” (?) as little as possible by recounting a visit to the mythical (?) National Soup Museum in Biloxi.

Most fascinating, perhaps, are the displays in the Extinct Wing, devoted to flavours which for various reasons have through the years been removed from company rosters. These include:

Olive and Watercress, Homemade Gull Chunk, Dawg, Maraschino Kidney, Wax, Cream of Pupa, Turkey Glutton, Olde Fashioned Gruel, Black Putty, Chicken with Starch, Pond Salamander, Blowfish Noodle, Sow Butt, Airedale Tenderloin, Badger Biproduct, Scrod Gill, Striated Mutton Pulp, Sour Barnacle, Sparrow Cauliflower, Cootie Broth, Puff Ball…Creamy Prune, Stove Top Marigold, Imitation Penguin……..Puppy Eyes, Udder and Donut, Weasel Plop, Szechuan Pigeon Foot, Parsnip & Cricket, Steroid and Gluten, Whale Vulva, Aerated Mucus, Styptic with Toenail Bits, Toad Scum, Tartar Control Moth, Jogsweat Lite, and Fat-Free Pantyhose.

I’d be hard pressed to add a single worthy addition to this perfection. Pressure Sore Potage?

Mail!: The Drummer (begrudging coif solo) from the Kryptonics writes!

hey!

Just somehow stumbled onto your blog as I was stuffing around googling old names and songs…

Did you ever get hold of the Kryptonics song? I noticed you were searching for Oedipus complex but you quoted lyrics from “baby”. I still have the original 45 but its pretty badly looked after.

He’s right – memories eh! Oedipus Complex is

Coz’ girl I’ve got an Oedipus Complex

And girl, I think that you’re my mother.

Little better ever and *this* is why acquired taste is bogus.

One tokyo goat feeling pleased with things a few years back at a Belgian Beer Bar in Shinjuku, Tokyo.

The beer. Thinking thinking. Wine match is for venison is usually a shiraz, so I’m thinking something that adds punch without getting too caught in that heaviness of a stout. One book recommends a white wine for veal shanks but it might get lost in there. Especially if I’m adding a brown beef stock. Thinking ale but Michael (no) Jackson thought for game a lambic (too weak) or a stout (not acidic enough) and he ended up with an old Flemish Ale. The International Beer Shop suggested a Rodenbach Grand Cru. Good.

Got home and tested it as I was curious as to what would happen to it with heat. I tried a small amount as was, then simmered for a few minutes and tried and it, and then reduced it to half. “As was” was strong sharp flavoured, suggesting the berry flavours of lambic. With simmering a bit of the flavour dropped out, but then consolidated with fully filled taste experience – the berries still there but very stock like.

This is going to be The Melvins

For the soup, I was thinking a kind of potato and pale ale jobby but too much thinking on the sideshow so just went for the suggested beer spin on French Onion soup with Fuller’s ESB standing in for half the stock.

Just In:Wooooooooh! My new camera!!!! Come hither postman!

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Brown Beef Stock

What you find in your pocket.

But shhhhhhhhh the brown beef stock is resting in the fridge. Soon I’ll go and take the fat off the top. It’s for tonight’s beer banquet, of and with. A kilo of beef bones, three carrots and three celery sticks, a large onion, 6 cloves of garlic. All slow roasted for an hour and then put in a stock pot along with the pan scraping with enough water to cover and some parsley, thyme and a bay leaf and left to simmer for 3 hours.

This will be for my course, venison shanks. I can see them now, resting on barley and wild mushrooms with the meat flaking off at the touch of a fork having been cooked slowly in a yet to be decided ale…

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Garlic

Garlic

Gaaaaaarlic. G A R L I C.

There is the involvement of one Goody Garlick in this account from America of 2005 1680 of a witch trial, whose garlicky ways were brought up in her list of evil doings. 260 years later in Australia, Mediterranean migrants bringing garlic to a cuisine where bland was too good a word and a teaspoon of curry powder, dynamite. For their efforts, reminding us once again reactionaries are a) crap, and b) unfunny, they were called garlic munchers.

Garlic’s smell comes from a simple chemical reaction and the resultant active substance is allicin (diallyldisulfide-S-oxide). It’s part of the sulphur group and typically we associate it more with (egg sandwich) factory than olfactory. The smell/taste comes from the same way a cyalume stick creates light. Like many tiny cyalume sticks, cellular damage causes alliin (S-allyl-L-cysteine sulfoxide) to combine withthe enzyme alliinase. The reason for this (and I’m trying to avoid an anthropomorphic agency here) is to release the taste when the clove is eaten by an animal to repel it. The greater the damage the more intense the flavour, so in the kitchen, the more you chop, crush or grate, the more flavour is released. Pop a clove on you tongue, then try it with a spoonful of grated garlic. Yes? Relative strengths of garlic can be adjusted by how it’s treated. Most of us wouldn’t have it raw other than in a vinegarette, though it does make a kicking ramen condiment.

The medicinal effect are the usual mix of proven, unproven, and misinterpreted and overstated. It seems medicinal effects may not engage until after chopping and it’s been suggested that 10 minutes is a good amount of time for the beneficial effects of garlic to do their work. Garlic is a proven antibiotic (especially topical), and does have an effect of being an anti-coagulant, it regulates or lowers blood sugar and it does also have antioxidants and their associated effects. The right amount seems a clove a day or more but garlic, unlike chicken salt, is put on and in things which are good – fresh unprocessed foods. Use it regularly and the rest will follow.In a beautiful example of life’s trade offs, the goodness appears inextricably linked with the smell and the effective agent is too wily to isolate.

Now the smell. Well it can be helped in an obvious way. Islamic scholarship wisely reports that “whoever eats of [garlic and onion] should kill their stench by cooking them”. Now I don’t need to tell you that cooking, like for onions, mellows the garlic’s taste. Unless you burn it. I’ve been surprised after slow cooking a chinese dish using 20 garlic cloves, how mellow it was. Think also of the garlic used to lard lamb roasts. Slow roasted garlic, run through a sieve is superb. Or just eat it with a toothpick.

Getting it. I look for organic garlic as the simple fact is it’s better. Suggesting a more interesting life leads to a better plant. Dirt, Sun, and Water. Shouldn’t be too hard to spot the good one’s, though it’s hard to tell by smelling a whole bud, for reasons discussed and for these reasons it wiil keep. Storage is dark and ventillated but unless you’re off on a boat for three months, just buy a little often. Soft is bad, shoots are very bad. Local is good because the clock is ticking as soon as it comes out of the ground. Several months or no. Earlier, better. Grow your own. Plant the cloves at the end of summer, two inches deep, pointy side up.

It keeps vampires away no more than Ernie’s ear banana.

As for art, art has failed it. Few songs mention it at all, as every word it rhymes with it is rude (except for apparatchik and I don’t have my Billy Bragg songbook at hand). There is the scene in Goodfellas describing how to cut garlic thinly with a razor. I’m not sure if they were alluding to something here but razors will repel people if used properly (or improperly if using toilet paper to stop the bleeding and then forgetting about it).

Eat it. People don’t like the smell. Fuck ’em. Next thing it’ll be nose hair.

Best use? Bruschetta. A rub on some toasted bread with EVOO. Snap, Crackle, Pop.

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Product + Service = Joy

Elmar’s. Makers of fine German sausages and the like and I finally made it there. Allgood as much as smallgood, it brings pause upon entering. A dozen things you know, a dozen things you’ve only heard of, and a dozen things you don’t know. But but but but service. They love their customers, gently chastising me for not coming before. More when I said I worked around the corner. Gallery tours have less love in them than the explanation of their sausage range. A mixed kilo of Hungarian and Nurnberger sausages for a large piece of wood lifting and BBQ evening and were they good? No. Ha just kidding, they were fantastic. I got a customer loyalty card, I didn’t need it but it was mustard on the Nurnberger.

Poor pieman got accused by a touchy soul of having it in for the Vietnamese. He is, in fact, a gold plated gentleman. Careful though, I’d keep a discrete distance if he’s been on the sea horse hooch.

Elmar’s Smallgoods across from the Queens, Cnr Mary and Beaufort Streets, Highgate.

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Aaaaaaaaaaaargh

Terror on the kitchen floor. My favourite read ever, Reader’s Digest Book of Strange Stories, Amazing Facts, was compromised by having to turn pages carefully as a kid so I didn’t end up on page 391 and the terrible faces that appeared on a kitchen floor in Belmez in Spain in 1971.

Faces appeared and a medieval cemetery was found underneath AND

these microphones had recorded sounds not audible to the ear-voices speaking strange languages, agonised moans matching the torment in their eyes of the faces on the floor!!!!!

and speaking of horrifying phantom people and agonised moans, Robert Corr is quite the Entertainer.

Bonus RDSSAF pic: Anyone looking for a thumbnail for their DEVO coverband blog, it’s yours.

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Franco-Canadian Lamb

France, Canada and New Zealand all in one by my Brother-in-Law. Gotta love it. Sent by my sister (oi! no big photo mails and thanks for the Easybeats and Elivs CDs) so photoshopped and up up it goes.

Jean’s Monday dinner:

“Grilled lamb cutlets on a bed of baby carrots, grilled zucchini and red capsicum served with home made Stella Bella pink muscat onion jam and fresh tomato salad”

Meanwhile at sibular spiceblog, a different tack with a kind of pho (and I’m using “kind of” as in yes I know it needs…) made from chicken stock from drumsticks, garlic, ginger, red chillis,cinnamon, onion,star anise, fish sauce, fried tofu, chinese greens and bamboo shoots quick wokked in sesame oil.

A lucky thing to be out of fish fingers.

Paw-paw marinated kebabs

Reid over at his site ‘Ono Kine Grindz has had more hot dinners than ahmm. Put it this way, if Hawaii were an atom and restarants were protons then it’s be ooh let’s say ununbium. Anyway, he got me thinking with a guava and pork marinade and, being a member of the reality based community, I thought I’d shore up the experimental method.

Instead of guava, I found paw paw and that’s a natural tenderiser. Just the thing to go with rump steak kebabs. Now when it comes to marinades you’ve got your olive oil and lemon ones; yoghurt; soy based; satay; and then coconut milk ones. Coconut it was and then it was a small tin of coconut cream with a cup of minced paw paw. A tbs of minced ginger for bite and one chopped red chilli for even further bite. Half a cup of shredded coconut for coating texture. All this was mixed in with a near kilo of rump steak – cubed. Left for 6 hours in the fridge.

Skewered and then cooked on a stove top skillet. Still seemed a bit pina coladery but turned it to advantage with an added angle of barcardi rum and flambéd (keep a lid handy in case things get our of hand) to finish. Left to chill in the fridge for an evening picnic.

What an evening. In the Quarry Ampitheatre, carved out limestone, just down the road. The night was clear, amongst the trees, with alluringly tasteful dancing demontrations of a latin nature. I could have well saved myself the skillet and seared them on the pearl underpants of a carnival dancer and grilled them on the exposed thigh of a tango dancer.

The kebabs were ok, tender but lacking a little something – maybe a sauce, but we have to try, and learn.

On topic: Science in the Kitchen. A La Cuisine! Clement does the post I should have done if I’d just stop messing about.

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Fast ‘n Bulbous

Impossible to resist stuff this good – canaries cuties creeps cindies & cut rate cats – its jelly on the cuff from FX Holden and fat freddies first friday

Cats – don’t like ’em. Squid, now there’s a pet

Scanned colour reversal taken in Nagasaki and while I’m at it, go say hi to Craftapalooza – mango soap! made! a sweary child’s dream! Fackity Fack. Bum. Poo. Not yet?

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Star Anise

Nice work scanner.

Previous photo scanned from a colour reversal photo taken in Augusta.

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It’s Wine Blogging Wednesday and it’s Aussie Shiraz.

Sorry peoples it’s not shiraz time. Fug me, see ya later America. Those getting out while they can, there’s a spare room and a swag. Now excuse me while I hurl, and then go have a few beers.

Those promising not to gill anybody with a bottle, look out for these ones from the Great Southern

Jellied Cream.

Like it? Had it?

Thickened cream.

Never knew it.

Cream + Gelatine.

What a fraud.

Process for coming up with this:

Ubaldi Saccotini al Salmone -> Lemon-> Cream -> Fresh Parsley Fennel->Small Bottle of Pinot Chardy Sparklin’.

Saccotini al Salmone look like little wontons. Grated the lemon peel of two lemons finely, cooked in little butter for a minute or two. In went the sparkling, simmered for a few minutes. Cup of whipping cream. Simmer and stir for another two with a tbs of fennel leaves. Pour over the Saccotini and add some parmesan.

Fresh and tart creamy with the fennel adding an unexpected flavour disorient. Liked it a lot. A lot. Saccotini could have gone harder with the salmon, but why not just have fresh pasta with smoked salmon. Capers?

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New Norcia monky magic 7 grain bread. Can’t say I was thrilled by the sourdough (is it just me that picks up a slight soapy taste) but this 7 grain is excellent. Passed the “I’m just having it with butter test” with flying colours. From Leonard’s Deli on St Leonard’s Street in Leederville. They’re pushing high quality local produce and are doing the gourmet deli thing so pop in and support their endeavour. New Norcia bread on Mondays, Wednesdays, and Saturdays.

Last night went to arirang Korean BBQ restaurant last night in Subiaco and was impressed for a lot of reasons. You cook your own meat over hot coals and the marinated beef, pork and chicken (no tongue on first date) was deeelectable. Meat came with pickles, kim-chee, rice, and miso. The cooked beef is eaten wrapped in lettuce with rice like san choi bow. Great stuff and also had a cold noodle bibim neng myun salad to finish. Enjoyed the sweet spicy sauce offset by pieces of nashi apple. Hite beer was the waiter’s favourite and with good reason – everything a light summery meat eating lager should be.

Tops though, was the service. Heartfelt, sincere, helpful. They genuinely wanted us to enjoy our meal. This shouldn’t be unusual, but it is.

About $20 a head for the food, more than your usual Asian restaurant but less than what most meat and carbs places charge (won’t pay more than $15 – the Nookenburra Hotel hasn’t been knocked down yet).

Arirang BBQ Korean Restaurant 420 Hay Street, Subiaco

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