232 replies to this topic

[nickrey]

Cafe Latte is typically served in these glasses. It's an Italian thing. Thicker glass keeps the coffee warmer.

[nakji]

I thought that must be the case. It does however, in my opinion, make the glasses more painful to pick up.

[ChrisZ]

Ah, looking at that gorgeous coffee your daughter has made - here's another question to ask - why is coffee served in thick glasses in Australia? My favourite coffee/breakfast chain in Shanghai (Waga's) is Australian, and they serve theirs in the same sort of glass you have. But I've never seen it done anywhere else. Is it just the style?

It's become a sort of quasi-tradition to serve a cafe latte in a glass, while a cappuccino is served in a cup/mug. It's not just an Australian thing though, but maybe it's more common here. Certainly if you search for 'latte art' on google most of the results show cups/mugs and not glasses, but when I lived in London a latte would be served in a glass.

Something that may well be Australian is the 'flat white', which is an espresso coffee with milk that is either lightly steamed or not steamed at all. So a flat white has less foam than a latte, which has less foam than a cappuccino. A flat white and a cappuccino will be served in a cup/mug, but the latte in a glass. A cappuccino will usually be dusted with cocoa, but not a latte or a flat white...

I would be interested to know how this started too!

[nickrey]

Lunch at Fourth Village with the kids today.

This is what we ate:

Smoked King fish, crispy pancetta, rocket, spring onions, with shaved parmesan.



Ricotta and spinach ravioli, butter, sage and walnut sauce, with shaved parmesan.



Nobile Pizza. White mozzaralle base, gorgonzola, smoked Italian speck, and truffle oil.



Seafood Pizza.



The food was enjoyed by all.

[Shalmanese]

One thing I noticed, being back here on vacation is that fresh food prices are on par or ~20% more expensive than Seattle/SF but prepared food is easily 50 - 75% more expensive.

Also, one thing that I love about Australia that you don't get in the US is the proliferation of dedicated vendors. At my local shopping center in the Eastern Suburbs, we have 2 supermarkets but also 2 greengrocers, 4 butchers, 2 fishmongers, 3 bakeries, 2 asian markets, 1 store than only sells chicken and a deli. It's hard to go from that to the US's predominantly supermarket driven culture.

[nickrey]

It's now Sunday afternoon here.

I have new found respect for the other eG food bloggers on top of my admiration for what they cooked. Before undertaking this, I simply did not realise how intense the blogging side is, particularly on top of full-time work.

I hope you got some inspiration and ideas for your own cooking. Sorry there weren't more dishes that would fit the current food availability in the Northern hemisphere but perhaps you can save the dishes up for your own summer. If I'm invited back to do another blog, perhaps it can be in winter in our time zone.

Thank you all very much for joining in on my week's food journey.

I'm off to have a Scotch. This one is cask strength malt from Aberlour.

[ChrisTaylor]

Excellent blog. Really enjoyed it. Showed a very different side of Australian cooking and produce to what I'm used of.

Edited by ChrisTaylor, 16 January 2011 - 12:19 AM.

[rarerollingobject]

Yes, thanks Nick - have loved your blog and seeing how you cook, shop and eat. Wonderful!

[nickrey]

Excellent blog. Really enjoyed it. Showed a very different side of Australian cooking and produce to what I'm used of.

Thanks Chris, and thanks for your contributions.

[nickrey]

Yes, thanks Nick - have loved your blog and seeing how you cook, shop and eat. Wonderful!

Thanks, and thanks for your input as a fellow Sydneysider.

[nakji]

Thank you! This has brought back great memories of all the food I had while travelling about Australia.

[nickrey]

Thank you! This has brought back great memories of all the food I had while travelling about Australia.

You are most welcome Erin. Memories especially of the cheese I suspect .

[ChrisZ]

Thank you, this has been very inspiring. Not only have you introduced me to some great local suppliers but you have also made me value the variety and quality of the food that I have at my front door. I have really enjoyed reading through your foodblog and I appreciate the effort you went to!

[Shalmanese]

Excellent blog, thank you!

[Peter the eater]

Great job Nick.

I particularly enjoyed seeing the seafood from half a world away. It seems your monkfish (formerly sold as stargazer) is very different from the Atlantic kind I can buy -- different species, family and order.

I love big shells on a pizza. Anybody who looks down their nose at cheese and seafood together, such as Ted Allen from Chopped, hasn't tried a pizza like that one.

[nickrey]

Thank you, this has been very inspiring. Not only have you introduced me to some great local suppliers but you have also made me value the variety and quality of the food that I have at my front door. I have really enjoyed reading through your foodblog and I appreciate the effort you went to!

Thanks Chris. It's also been a chance for me to review the local food supply rather than take it for granted.

[nickrey]

Excellent blog, thank you!

Thanks Shalmanese. And thanks for giving a broader perspective from a different part of Sydney as someone visiting from overseas (albeit originally a native).

[nickrey]

Great job Nick.

I particularly enjoyed seeing the seafood from half a world away. It seems your monkfish (formerly sold as stargazer) is very different from the Atlantic kind I can buy -- different species, family and order.

I love big shells on a pizza. Anybody who looks down their nose at cheese and seafood together, such as Ted Allen from Chopped, hasn't tried a pizza like that one.

Thanks Peter.

The topic of what seafood is called is a thesis all of its own. Seems things are known by different names all over the world. Even in our region there are multiple names for the same fish.

Not liking seafood on a pizza? Maybe it's an extension of the much-reported Italian "proscription" of combining cheese and fish in the one dish.

[heidih]

It was a great ride Nick- thank you for all your efforts. It was 78 degrees F (25.5ish in C?) in Los Angeles today so the warm weather food is immediately inspirational. The fried fish skin from early on has stuck in my mind so I will be trying that soon.

[nickrey]

It was a great ride Nick- thank you for all your efforts. It was 78 degrees F (25.5ish in C?) in Los Angeles today so the warm weather food is immediately inspirational. The fried fish skin from early on has stuck in my mind so I will be trying that soon.

Thanks Heidi glad you liked it.

[C. sapidus]

Very enjoyable, Nick, with beautiful cooking and gorgeous markets, especially those stunning fish. I particularly welcomed the vicarious taste of summer after spending the weekend outdoors at elder son’s lacrosse camp, bundled up against the cold, damp breezes blowing off the Chesapeake Bay.

Thank you also for suggesting a new Thai cookbook for my collection. Enjoy your well-earned Scotch!

[nickrey]

Thanks Bruce. Hope you enjoy those new Thai dishes. Believe it or not I used to play lacrosse when I was growing up in Adelaide.

[Pam R]

Sorry there weren't more dishes that would fit the current food availability in the Northern hemisphere but perhaps you can save the dishes up for your own summer.

That's one of the things I enjoyed the most this week - we're in the middle of a cold, snowy winter here. -20C and colder this weekend; pot roasts and soups on the menu. Thanks for transporting us all to sunny Oz for the week and sharing the markets and your fabulous cooking!