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Pat Churchill

participating member
  • Content Count

    258
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  • Website URL
    http://www.cookingdownunder.com

Profile Information

  • Location
    Melbourne, Australia
  1. $5 - it ended up here: http://cookingdownunder.com/blog/2010/02/pigging-out-2.html
  2. I went into South Melbourne Market last week and the first butcher I asked said he'd get one in for me - it would take a week. Ordered one and picked it up yesterday. It had been cleaned and brined and the butcher cut it in half for me to make for easier handling. It's now resting in chicken stock and cooking in the oven. Wouldn.t fit in the pasta pot. Unfortunately I got rid of my preserving pan when I shifted to Oz (and now can't find a replacement). Thanks for the pointer to Donati's, Daniel. I'll check them out next time I am over that way.
  3. Can anyone tell me where I might buy a pig's head - or half a pig's head - in Melbourne? I am thinking of making some brawn. Judging by all the pork around, these animals must have had heads :-)
  4. Does anyone know where in Melbourne (or in Australia online) I might be able to buy a bulk lot of containers suitable for using as spice jars. Ones about the size of those housing spices sold at the supermarket. I like to buy my spices from spice merchants but they invariably come in plastic sachets. Moving into a new house and trying to tame my kitchen...
  5. Yarra Valley - TarraWarra Estate (visit the art gallery there, too - Australian Art); Yering Station; Yarra Valley Dairy (buy some of their Persian feta while there); Balgownie Estate (a spa resort in a vineyard - I ate well there during the Opera in the Vineyard weekend). Red Hill area - Red Hill Vineyard; Montalto (a couple of dining choices - cafe and restaurant - and I believe they do epicurean picnics down by a pond/dam and deliver it in an old Morrie Minor. Some interesting artwork round the property. Organic garden onsite.) Check out The Age Good Food Guide, The Food and Wine Lover's guide to Melbourne and Surrounds, or The Foodie's Guide to Melbourne. And do check out http://www.visitvictoria.com/ where you will find plenty more ideas. They have a good section on the wine regions. Good luck...
  6. Pat Churchill

    Storing Corn on the Cob

    In New Zealand, the Maori people place the cobs in a sack in running water (a stream or river) for a couple of months until the corn is partly decomposed. This is then made into a kind of porridge. The smell is somewhat reminiscent of blue vein cheese. It's called kaanga wai (kaanga=corn, wai=water - water-cured corn).
  7. Pat Churchill

    Cooking with Duck Fat: The Topic

    Great for roast potatoes. Boil them for a few minutes first to cook the outside a little. Toss them in a colander to rough up the surface. Sprinkle them with a little semolina then roast in duck fat. (The semolina neutralises the calories ;-) and makes the spuds crispy). Maybe I lied about the calories...
  8. Pat Churchill

    Dying couscous to look like caviar

    Squid ink?
  9. Pat Churchill

    Aussie Chefs' Cookbooks

    Recently received Decadence, a book of desserts by Philip Johnson (e'cco). One I will definitely be using.
  10. Pat Churchill

    Let's Kill "Foodie"

    When I am not involved in food-related activities, I do genealogical research and it was with a deep sense of satisfaction that I discovered my paternal great x 7 grandfather was named Angel Eatwell (b Wiltshire 1679) so I probably come from a long line of foodies. But I do have this ambition to be remembered as a masticatrix
  11. Pat Churchill

    Pastry "tamper" tool

    Have you tried a flat-bottomed glass? Or look out for a darning mushroom. There are quite a few going on eBay, some with flat tops.
  12. You can hop on a 112 tram in Collins St and get off near the new Coles supermarket in Clarendon St. Chef's Hat is on the corner of Dorcas St and Cecil St, directly opposite Sth Melbourne Market. Huge amount of stock. Or try the homewares stores at the DFO in Spencer Street.
  13. Pat Churchill

    Movida - Melbourne

    One of my regular haunts. They do an excellent set menu for about $50 a head, too, if you're happy to let them put together a selection for you. Our favourite is the little white anchovy tapa with lovely smoked tomato sorbet on a crispy wafer. Ole!! I also like Bar Lourinha at the top of Little Collins Street. Both are very consistent. The latter doesn't take bookings but it's worth chancing it.
  14. Pat Churchill

    Nutrition

    Last thing I need when dining out. I think you have to educate yourself before you go.
  15. I think the mix was a bit on the sloppy side and I had to work in some flour prior to the second rising. But loaf cooked well and the flavour was excellent. Nice crisp crust. I wasn't so generous with the liquid in today's loaf which I will try baking in a terracotta bread baker. Will cover it with foil - or maybe put the terracotta baker in a Romertopf and put the lid on.
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