Pat Churchill
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Posts posted by Pat Churchill
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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.
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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 :-)
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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...
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Can people recommend good Victorian Wineries and Farm Restaurants, within 100km of CBD Melbourne, to have a Saturday lunch with the family? I would like many recommendations, since it is a late Christmas/end of year booking, and thus most will likely be full at many places on the dates desired.
I want really good food, but the folks will probably be interested in the view and other things to do kind of stuff.
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...
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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).
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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...
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Squid ink?
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Recently received Decadence, a book of desserts by Philip Johnson (e'cco). One I will definitely be using.
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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
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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.
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any place in the city sell these??? south melbourne is kinda far
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.
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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.
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hi all, new to this forum....
i am wondering whether anybody has come across restaurants in Oz that add any nutritional information to their menus (no including the maccas etc).
If so, what are they saying ?
cheers
phil
Last thing I need when dining out. I think you have to educate yourself before you go.
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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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I made my own sourdough starter recently with the no-knead bread vaguely in mind. Once the starter was looking reasonably active I put it in the fridge till I was ready to use it. Took it out a couple of days back and fed it. Mixed up a no-knead loaf earlier today. It's looking bubbly and promising.
Fortunately I kept the stainless steel knob off the pyrex lid from my pasta pot (lid suddenly exploded one day dumping a mass of glass chips into a big pot of soup). The knob fits my Le Creuset just fine so that's the first hurdle out of the way.
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I remember reading somewhere, "Leaving home means you never have to eat Brussels sprouts again".
But this recipe I came up with a couple of years ago isn't too bad at all.
Gingered Sprouts
12-16 Brussels sprouts
a generous chunk of root ginger
1/2 red capsicum
1 tablespoon vegetable oil
1 tablespoon unsalted butter
water
salt and freshly milled pepper
Peel off any discoloured leaves from the sprouts. Using a sharp-pointed vegetable knife, remove the cores and tear each sprout apart into individual leaves. This can be done quite roughly and is less labour-intensive than peeling off individual layers.
Using a fine grater - a Microplane works like a charm - shave off about a 2.5cm quantity from the chunk of ginger. Dice the capsicum very finely. Heat the butter and oil in a frypan or wok and stir-fry the grated ginger and capsicum for about a minute. Add the sprout leaves and toss for another minute then add about two tablespoons of water and continue turning till the sprouts are just cooked but still green and crunchy. Season and serve immediately. You can sprinkle in a few fennel seeds at the end if you fancy.
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Think you'll enjoy this collection at the New York public library. It might give you some ideas.
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I received it for review recently and I liked the book. So did my elder son who had it tucked under his arm when he moved out a while back. The emphasis seems to be on good flavours, simple recipes, everything fresh.
Some messy chunks of type here and there that are a bit intrusive. And quite a few pix of Bill but he's easy to look at...
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Well, the best F&C place is not Rex Hunt's in Port Melbourne. Had very indifferent stuff from there the other night when lazy son and I had a sudden craving. Won't be craving again in a hurry.
Why do seaside locations always manage to serve the worst food?
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Talking of mince pies, does anybody have any favorite tricks for making the filling lighter and less cloying for summer? Green grapes baked in with the mincemeat filling?
I usually put chopped apple in mine, though some years in NZ it was almost impossible to get apples round Christmas time. I like the idea of some grapes mixed through. I've got three mincemeat recipes on my site - one from Hannah Glasse's book, another from Mrs Beeton's and my own. The early recipes were pretty heavy going, by the look of it. Here's the url.
I usually make tiny mince pies in mini muffin tins. Good for those who want a taste but not a whole lot.
Edited to add: I did have another thought on additions - soak some dried cranberries in hot water and when they are plump, add them to the mincemeat, either whole or chopped. They can be nicely tart.
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I usually make Christmas mince pies and a Christmas pudding. I don't bother with a Christmas cake as no one in the family likes it much. I cook either lamb or turkey. One of the best legs of lamb was one I cooked on the Weber when we had one. It was brilliant. The sons like a traditional Christmas roast.
We usually have a seafood starter. In NZ it was often smoked rainbow trout, caught by an angler friend and smoked by a butcher or poached trout, or crayfish (another generous angler friend). In Oz we've had prawns and Morton Bay bugs.
This year I think I might put a leg of lamb on the BBQ rotisserie. Only four of us here for Christmas, the quietest we've had in many years.
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I guess you could contact these people and ask - Lanacoora Chillies. My QLD geography isn't too hot (oops) but they might ship.
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Speaking of grape leaves - has anyone preserved them? I've got some beauties just outside my kitchen. Unfortunately an ornamental grapevine, but I am told the leaves can be preserved same as the fruit-bearing varieties..
Hmm I had a recipe from Azerbaijan but The Greeks should do just as well
Haven't you got a Greek neighbour out there?
No. I had a Greek neighbour at Albert Park, but not here. I'll check out my Greek cookbooks.
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Speaking of grape leaves - has anyone preserved them? I've got some beauties just outside my kitchen. Unfortunately an ornamental grapevine, but I am told the leaves can be preserved same as the fruit-bearing varieties..
Shopping for a pig's head in Melbourne
in Australia & New Zealand: Cooking & Baking
Posted
$5 - it ended up here:
http://cookingdownunder.com/blog/2010/02/pigging-out-2.html