Shinboners
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Posts posted by Shinboners
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Shin, have you tried some of those tripe dishes ? yummmmmmmmm
Oh yes.
Dribbles.
I also love the chickens feet too.
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The last time I had yum cha was sometime in 2005. We went to Pepperchilli in the city, and it was an enjoyable yum cha, but not outstanding.
New Royal Garden in Glen Waverley is supposed to have a very good yum cha as well. I have been there, but that was over ten years ago.
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I only covered mainly the inner north and northwest, c'mon , there are all the eastern and sourth eastern suburds as well as the Yarra Valley, Mornington peninsula etc.we need more
Although I'm in the eastern suburbs, I do all the important bits of shopping either at the Saturday market in Richmond (Gleadell Street) or at the Queen Victoria Market.
However, Box Hill has some very good Vietnamese and Chinese groceries, as does Springvale (outer South Eastern Melbourne). There's Toscano's (Kew) for all your greengrocer needs, and Leo's Fine Food and Wine (also Kew) is a very good, if rather expensive, supermarket.
Linen. If you like to do it DIY, then Lincraft is the way to go. Otherwise, check out the main shopping strips in areas like Camberwell (Burke Road), Malvern (High Street?), Chapel Street (South Yarra), Greville Street (Prahran), Glenferrie Road (southern end...Malvern?), Acland Street (St.Kilda), and Brunswick Street (Fitzroy). There will be chains like Holy Sheet! and Bed, Bath, and Table, but you should also be able to find smaller shops that have more interesting items. You'll probably find places that can do candles for you in those same areas as well. There's also the two major department stores (Myers and David Jones), plus the usual array of cheaper department stores like K-Mart and Target. If you just want to head to one spot that probably has everything, then go to Chadstone Shopping Centre.
As for stationery, do what most people do and head over to Officeworks. I'm not sure if they're still around (they were in financial trouble last year), but you could also look up Penfolds The Stationers (or at least, I think that was their name).
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Just to push the case for Melbourne a little bit more....Dim Sim's post is a good taster for Melbourne.
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There's probably places in Melbourne and Sydney that will have everything you want. From a Melbourne perspective, we've got plenty of suburbs that would have what you want - Fitzroy, Carlton, Brunswick, Clifton Hill, Albert Park, South Melbourne, North Melbourne, Richmond, St.Kilda.....just stay within 10 to 15km of the city centre and you should be fine.
You'd probably earn more money in Sydney, but the cost of living up there is also much higher. Melbourne does have a slower pace, and I think in terms of quality of living, Melbourne craps all over our northern cousins.
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Use one of these. http://www.lacajachina.com/
Cool. That looks like something that could be a lot of fun to use.
Now all I need is a 100 or so friends to help me eat the pig.
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Some of the food reminds me of pre-1980's Australia Anglo-food. Things like "Apricot chicken" (can of apricot nectar, pack of dried Cambells french onion soup and pasta).
As a kid I loved this dish and even though it was from tins and packets, the one my grandmother Pickles made tasted better then anybody else's. I haven't eaten it for ~20 years and I wonder if I would like it now, but as part of a family cookbook I would be happy to put it in, right next to the extrodinary, authentic, made from scratch Croatian food of my grandmother Balic and my mother's "Jelly slice" (although not her tuna with cheese and Campbells mushroom soup casserole, topped with cornflakes - shudder). That's what family cookbooks are about surely?
I wonder in 50 years time if various decendents of mine will make comments like "Christ, would you look at this, sumac in everything and recipes that used real animals, not vat-meat" when they look at my recipes?
Going back to food products of the 1950s and 1960s, I would imagine a tin of Campbells French Onion soup would be significantly different to the contents of today's version.
I wouldn't imagine that the 1950s version would have the flavour enhances, colour enhancers, preservatives, etc. that would be in today's tins. If those soups were made from proper ingredients and then tinned, then the quality of the food (and probably the flavour and texture) would be better than the chemical enhanced versions from today.
It would be interesting to compare the contents of 1950s tinned foods to their modern day counterparts.
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Admit it. You sall saw John Aloisi get the penalty that got Australia to the next World Cup. You held back the tears, you even let rip with a few "Aussie! Aussie! Aussie! Oi! Oi! Oi!"s. You've got the taste, and it's time for another hit. Sunday is the day.
In the meantime, Robin Wickens was kind enough to answer a few questions for eGullet.
Tell us about your football background. Were you like Gordon Ramsay who spent time with Glasgow Rangers?
I never played professionally, just lots of schoolboy, u18-u21 games. I’m a lifelong Southampton fan so know all about the ups and downs of being a football fan.
What role can we expect to see you play on Sunday?
I’ll be playing the central midfield role, so expect defense splitting passes aplenty.
If you’re going to be the manager, which manager best reflects your style. Sir Alex Ferguson? Jose Mourinho? Arsene Wenger? Mick McCarthy?
Managers is a touchy subject with me at the moment, see above. I like someone with real personality like a wee Gordon Strachan type
Introduce us to the team that will be playing for Interlude. Who should we look out for?
It’s a mixed bunch, but due to being close to Carlton we have a real South American flavour. Brazilian and Columbian Kitchen hands.
Have you guys been training?
The rumors are we have been training for 3 months. Realistically more like 3 weeks, when the Sunday morning hangovers aren’t too bad.
Who do you most look forward to playing against and why.
We fear no one and look forward to beating them all. It will be satisfactory slotting a few past a certain exec at the prince and Mr. Bennett of course
And your tip on who will win the tournament.
!!!!!
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I can even brag about a much improved social calendar that includes eating out more!!! Had a fab gasto-trip to noosa a few weeks back and this past week alone saw me at Shiri Nui, M.
. and Movido (unique week!). doG knows i have an opionion on it all, so i should post more ofteneh!!??
Anyways, feels good here. feels like home!
Welcome home!
And do tell about your eating adventures.
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· And lastly, I do cook out of it more than gourmet traveller now adays. But this is more to do with the convenient accessible mid-week slap together type recipes the mag carries. Such if life…..
Speaking of Gourmet Traveller and the recipes, I saw this in a little box on page 156 of their November issue with their report on Damien Pignolet and his cookbook, "French". RECIPE NOTE: These recipes are an extract from French. In editing them for publication, we strived to make only minimal changes to bring them into our style, preserving Damien Pignolet's voice as much as possible"
I don't have the "French" book in front of me, but looking at the recipes, they seem to be as long and as detailed as in the book. I wonder what the Australian Gourmet Traveller "style" is.
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I'm getting inspired by all of this - whole animals, lots of fire, danger, summer. drinking. Anyone out there with enough land where we could dig a whole, put in a whole heap of fuel, put a pig in it, cover it up, and let it cook away all day?
Oh, and around 100 or so friends to help eat the thing would be useful too.
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Perhaps now that Shinboners is a dad - he'll get the Dad's pack....
Baby Shinboners spent ages looking at the wine bottles sitting on the window sills at the Court House. Hopefully she was just memorising them so that she'd know what wines to get daddy for Christmas.
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Hi Tim , I read somewhere about The Bush Family Cookbook, do you stock it ? Apparently it is a shocker, I read somewhere in here but I lost the thread.
Try here:
http://forums.egullet.org/index.php?showtopic=78769&st=0
It's a very entertaining thread.
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I thought you are married.
Nah, just living in sin with our illigitimate child. The saving grace for us is that it's 2005 rather than 1950.
I don't think we're ever actually going to get around to the wedding.
I think my parents want the big wedding. All I (and my fiancee want) is a simple ceremony in the back garden with about 50 or 60 of our nearest and dearest, and then go to a good restaurant for dinner and drinking.
I like to think The Court House as my local pub,Lucky bugger.
It's just a shame that the Court House isn't in Blackburn South. Hell, I'll even settle for having the Terminus in Blackburn South.
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Apologies in advance, but this review is going to be a bit of a half-arsed one. I'm tired and grumpy, it's a bad, bad morning at work, and I'm at least a half hour drive from a decent coffee.
Anyway, we found ourselves back in the homeland, the Peoples Republic of North Melbourne. You see, I get very nostalgic about that suburb. I'm a born and bred North Melbourne boy, my earliest life memories are of the area, and of course, it's the home base of my beloved footy club. Unfortunately, like another Peoples Republic (of the Chinese kind), the romanticised, if somewhat downtrodden past, has given away to a bright, new, shiny NOW!
I've been meaning to go to the Court House Hotel. I've heard plenty of good things, and I was just about ready to take another dip into this Gastropub malarky.
With baby in tow, we enter the dining room, and we're greeted by two waiters who gave that sort of, "Uh, oh....I really hope they're not going to dine IN HERE. WITH THAT THING!". I can't blame them really...they want an easy night, the new generation of Peoples Republic of North Melbourne residents are only slightly less obnoxious than the little princes of another Peoples Republic.
Which brings me to the next question. What is this place? A pub or a restaurant? There's probably been thousands of words written about this, but I figure that if the dining room is located in a pub, then therefore, it is a pub - no matter how good the food and service is. And if it's a pub, then there shouldn't be any problem with taking a baby in.
The food was excellent. My descriptions of the support components of the dish will be a bit ropey, but bear with me. With the baby sleeping, the waiters had warmed to us and even cracked a few jokes. We decided to go straight to mains, and one waiter did ask us if we wanted entrees. This made me very happy as it meant that they weren't trying to get us out of the place as quickly as possible. I ordered the pork belly. The waiter suggested I should have a salad to cut the richness, but I pointed out (in, I hope, a humourous way) that being Chinese, pork belly and richness wasn't going to be a problem. It was excellent. It was so tender, the flavour was so rich, the crackling was nearly perfect. There was an apple flavoured source on top, which I thought was unnecessary, and a small, fluffy mound of something that tasted liked herbed mashed potatoes. Sorry, I didn't take too much notice of what was written on the menu, the belly was the key.
My fiancee had a pan roasted fillet of ocean trout. It was a fairly generous piece, sitting on some roasted vegetables and a sauce that had black truffle essense in it. The fish had a bright, gorgeous orange-red colour, and the flesh was firm and tasty. It was really very well executed. I was a bit meh about the vegetables, and whilst the sauce was very good, was the black truffle really necessary? But then again, it's probably does for the food what the go-faster stripes do for cars.
The Court House is a dab hand at desserts too. I had honey ice cream, served inbetween these two honey flavoured crisps. Excellent. My fiancee, as she always does, had something with chocolate in it. I'm not sure how good it was as I was too busy taking baby outside and explaining North Melbourne to her and why it's important.
So, modern day North Melbourne sucks. Sure, I only have the very romanticised memories of a 3 year old as a point of comparison, but I do wonder what the old butchers of 1890 would have made of the suburb these days. I mention the butchers because legend has it, they used to hang the shin bones out in the front of their shops, hence the traditional nickname of the North Melbourne Football Club, the Shinboners. See? Even my footy team has a foodie angle to it. But despite my reservations of modern day North Melbourne, the Court House Hotel seems to make it, well, almost worthwhile.
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As for Masterfoods - recently Franz Scheuer at Australian Gourmet Pages (check it out on the web) posed the question what was the major ingredient in Masterfoods Sichuan Pepper - check out the ingredient list on their website!
I found the site, but I couldn't find the article/ingredients list.
And I'm not really sure that I really want to know.
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I passed a big bookshop in the city this morning, I had a quick look at Glenn's BBQ book, Shin wasn't kidding about the Masterfoods thing, there is no sweet section, would love to see how he is going to use masterfoods to flavour bbq bananas
I couldn't resist another look at the book. This time, I skim read the intros. McGrath does a little spiel on herbs and spices, and he makes a note that you "could use the pre-mixed MasterFoods marinades or make them yourself by mixing up your own herbs and spices........from the MasterFoods range".
Doesn't this guy have any shame?
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Um, I might go in disguise...
I've got a fat goose outfit that you could borrow.
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I got given a bottle of Shaw and Smith Sauvignon Blanc (2005 Adelaide Hills). I suppose the intention was to drink it on a lazy afternoon, but I think it would have been better with food. The wine had quite a pale colour, it was almost clear with the slightest tinge of yellow. I can't remember much of the bouquet, but the flavour was sharp with plenty of citrus flavour, and it was very dry. It's definitely not a wine for the afternoon, but I think it would have gone wonderfully well with the roast chicken we had during the week (or indeed, the seafood salad I made up on Saturday). It not only needed food, but the right food.
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I don't know where Chef Robin's original thread went, but next weekend, you can go and watch chef's kick each other all over a soccer pitch.
The restaruants involved are the Botanical, Circa The Prince, Grossi Florentino, Interlude, Pearl, The Point, Taxi, and Vue de Monde.
Location: Darebin International Sports Centre, 281 Darebin Road, Thornbury (Melway reference Map 31, A6)
Time: Sunday, December 4 from 11am onwards
For more info: www.interlude.com.au
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Which bookshop ? I was at Re----gs in Carlton this morning, I didn't see it there.
R**d*ngs in Hawthorn.
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You might get the real deal call next year,
Now that's a lovely dream.
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oh and you might want to check out Glenn McGrath (yes Oh Ah!') "Cooking with the Master" out in November - makes Moby look like a gourmand
At a certain bookshop that I frequent on a regular basis, I saw a copy of the McGrath cookbook. I'd love to know how much MasterFoods is paying him because nearly every recipe needs some MasterFood herb, spice, or marinade. I suppose the book should have been titled, "Cooking with the MasterFood". It's hilarious when you read on the ingredients list, "1 teaspoon of MasterFoods crushed garlic".....what's wrong with using the fresh stuff? Anyway, I'd go and poke more fun at his book, but this is just too easy a target.
Anyway, maybe I've just missed the whole point, and the McGrath cookbook is a brilliant satire. IT's a subtle p*sstake, doing to cookbooks what H G Nelson's did to the Good Food Guides with "Really Stuffed Guide To Good Food".
Watch chefs kicking lumps out of each other
in Australia & New Zealand: Dining
Posted
Only an hour or so of the working week to go, so this seems to be a good time to bump this back to the top of the page.