PCL

The urban Australian environment is no different to any other industrialised city anywhere else in the world. You can get propane tanks out here. If they don't fit, Weber provide a universal adaptor. Snakes and things are more afraid of you than vice versa, and I challenge anyone to find a snake in the middle of Melbourne, apart from nature reserves and parkland. Queen Victoria Market is the place to go in Melbourne for produce, but there are farmer's markets popping up all over the place. The QV though, is a good start for newbies. Don't forget to get your pet kangaroo right away because you'd need to get your kids trained up since everyone goes to school riding on a kangaroo, the pouch comes in very handy when it rains, otherwise use the pouch to carry books, lunch boxes etc. Hoo Roo and Spatchcock = a way of butchering chicken. ie splayed

RE: American BBQ... Over here the entire Weber range is available if that's your query. I'm the proud owner of several of their products but the new nylon handles are a major f£$k up. If you're referring to the huge empty metal tanks used to fire entire hogs, there are some special purveyors who can either get them made up or bring one in. I'd go for a custom job myself.

don't forget St John BRead & Wine. lighter offerings, but just as EXCELLENT. I'll have to ask my Norwegian friend about offal. She hates the stuff.

Good work Christopher. Good luck. Make a trip to London on Ryanair and eat there first. Or twice, or thrice.

I would suggest vegetable or peanut oil. Olive oil, dunno, you might be Mediterraning the dish...

Spot on dude. Chicken wing tips are good too. But for clear stocks you might want to ease off on the feet. In other stocks and dishes requiring more body in the broth/stock, calves feet or pig's trotters are also used.

Over the Easter weekend we caught the following (saltwater) while camping in a remote inlet accessible only in 4x4... mind you there was a boat involved too... - trevally (surf fishing) - australian salmon (really a sea perch of some sort) (surf fishing) - sea bream (estuary) - flathead (estuary) - tailor (estuary) for pics on these buggers, check out www.fishingvictoria.com.au

Sounds like the pork might need some funky seasoning. Try this: dice it up as you've described, then season with five spice powder, touch of honey, salt and pepper, dash of soy, leave for say 2 hours in the fridge, then simply slow cook in shallow oil till caramelised. save the oil for other uses... it will taste awesome if used judiciously. let us know how you go.

I would have thought that the Larousse in its modern form would've made an appearance on this thread by now. I can agree with the Escoffier as a possible 'there can be only one' candidate as it provides basic technique with minimal fuss, but it is just classical cuisine. 'The Book' however, is an encyclopaedia that also happens to have loads of recipes no? covering a range of cultures. Something for everyone.

A balanced diet is very important. If you eat a little of everything, and not too much of anything, you should be okay. Everyone agree? Come on, be nice and shake hands, have a cuddle, and have some teriyaki salmon cutlets "on me"!!!... Happy Easter Egg Hunting Dudes!!

Cool, will try that over dinner cooking one night.

Do rambutans/durian/stinky tofu all go well with salted fish? Just trying to help things along!

Wouldn't the roast vegetables then lose some of the 'smokiness' and get a little, um 'gluggy' when finished in a pan? Especially with butter, stock etc.

Wow, Ipoh is back to it's tin-mining glory days!! Separate thread maybe??

Last post too... I'm glad, really glad in fact, to see that we can talk about these issues in a mature grown up way. Incidentally, is anyone ever concerned about the processing of caviar from Iran, Russia, or raw cheeses from etc. etc.??... Like, I'm sure the FDA and our own Customs Department here in Aussieland would not approve...

Many major manufacturers, processors have set up there. Millions of people around the world enjoy canned luncheon meat from China, same for sardines in black bean sauce, waxed meat products etc for decades. I concede that quality control can be problematic, but like anything, you just need to do some research, rather than revert to a knee-jerk embargo based on pre-conceptions.

Prego signore. But I don't like matchstick cuts. Feels like you're not eating anything. I mean, juliened carrot/zucchini/turnip have been subjected to parboil then ice shocking before a'la minute saute in butter (just a couple flips over serious BTUs to coat and sweat to allow emulsification, one chef I had insisted on a dash of stock pre-flip) but like you said NO GARLIC... Parboil separate, but jump/heat together.

Courage in the sense that new things must be tried at least once. There is too much of a stigma against Chinese products. They are cheaper and more efficient than most 'developed' nations and have a large industrial base (the commies taught hard work). This goes not just for food, but wider economics as well. As for the levels and numbers etc, I don't personally put much faith in them. It matters more to me that they taste good and work well as product. You're not going to be eating this stuff everyday.

I like the Jewish theme. Chinese and Jewish people have a lot in common... The Diaspora, Family Matters, Wide and Varied Holidays... sometimes I think we're like mutually related Lost Tribes.

Hi Tepee... are they traditional? Must be given they don't want the 'Sau' on the cake. My idea is not really baking/decorating related, more like a cake garnish??... I've seen significant birthdays like 80th's celebrated with small servings of 'Fatt-Kou', you know the little pink ones for festivals and stuff? Peaches are always good though, and the traditional chinese bats. All say long-life without 'screaming' out the significance.

Bravo Kinsey. Although... saute after parboil if done delicately can work. Paradoxical, but possible.

Hear hear. Courage is what's required.

Is it like a bistro type place? In Ipoh? If so, I must send my grandma down there to check it out!

We went camping & 4WD'ing last weekend and thought I'd post some pics of the food set up. This is the breakfast set-up. This was supper, lamb forequarter chops!!!!! And this is an overall pic of the site we camped at. An hour out of Melbourne, 750m above sea level, next to a trout river. No fish this weekend, didn't even try, the mud and rock trails took most of our time.

the steamed pork can be fried too... that's when the salted fish is mixed in the patties... salted fish with greens (kai-lan and oyster sauce) the hot pot also works with spare ribs