tag:blogger.com,1999:blog-42900096714272143282024-03-14T00:06:01.321-07:00Kit's Cucina CulinariaJoin Kit Fennessy on a gourmet journey through Melbourne restaurants and his kitchen.Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-4290009671427214328.post-43981711726016358462022-05-27T16:27:00.005-07:002022-05-27T16:27:40.016-07:00Best Italian bread recipe ever: "Let them eat... bread!"<div class="separator"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3IetqlLpjRsDptzzZyOmS3wBJS9Kcurun4jt5mulXHuhm_5-3gIkOZvF37nczQlpdnow4ogcdEGC6wgovvd_L9r_DZZuyVgk-UHjvmQmutgF1P6vO29usjGIWA-1mL4C9L6lGQO7LKPjSo0IcuSzuuZ3d1j6HT3uNXAeBQlgAQcmU2QV1QhNGbbW4" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3IetqlLpjRsDptzzZyOmS3wBJS9Kcurun4jt5mulXHuhm_5-3gIkOZvF37nczQlpdnow4ogcdEGC6wgovvd_L9r_DZZuyVgk-UHjvmQmutgF1P6vO29usjGIWA-1mL4C9L6lGQO7LKPjSo0IcuSzuuZ3d1j6HT3uNXAeBQlgAQcmU2QV1QhNGbbW4" width="180" /></a></div>Hello You!<div><br /></div><div>You probably thought I'd popped my clogs with the length of time between entries - over a year - and that I was now just a virtual ghost, LIVING ONLY AS A MEMORY OF FOOD ARTICLES ON THE INTERWEBS.</div><div><br /></div><div>But no, the fleshy me still exists, even if there HAVE been a few close scrapes and a bit too much gourmandising.</div><div><br /></div><div>The reason I haven't been here in a while is because I've been working on a new action adventure book titled 'the Cornerstone' (set in Italy) for the last couple of years. That, and a kind of awareness that everybody is posting stuff all the time, so what's the point (?), there's ten years of articles here if you're interested.<div><br /><div>That said, I had to make this note because I just made the best loaf of bread in my life, from dried sachet yeast, and it was superb and SIMPLE (after two years of keeping a starter alive and making sourdough). Read on to get the best Italian bread loaf at home without the need to build a wood fired oven... and a pretty good baking themed joke at the end!</div><div><br /></div><div>To make the bread, you will need:</div><span><a name='more'></a></span><div><br />Ingredients</div></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div><div>500 g flour (I used Wallaby brand baking flour, in the 5kg bag)</div></div></div><div>1/2 teaspoon of dried bakers yeast</div><div>1/4 cup lukewarm water (previously boiled if possible, to drive off any chlorine as it affects the yeast)</div><div>2 teaspoons of salt (non-iodised, ditto note above)</div><div>1/2 teaspoon baking powder (this is a cheat, but worked a treat)</div><div>1.5 (one and a half) cups of room temperature water</div><div>A sprinkling of polenta</div><div>Olive oil</div></blockquote><div><br /></div><div>Equipment</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">A board to knead on<br />A dutch oven / large casserole dish with a lid<br />Razor blade (or very sharp knife)<br />A tea towel<br />A mixing bowl<div style="text-align: left;">An oven</div><div style="text-align: left;">A spatula</div><div style="text-align: left;">A cooling rack</div></blockquote><div><br /></div><div>PROCESS</div><div>Activate the yeast with the lukewarm water. Let sit for about 10 minutes until it becomes kind of fluffy in the liquid.</div><div>Mix flour, salt and baking powder in bowl, then add activated yeast and the cup and a half of water, combining into a ball.</div><div>Turn out onto a well floured board and with floured hands knead for 20 minutes (yes, you heard right, but it's worth it).</div><div><br /></div><div>TOP TIPS ON KNEADING</div><div><ol style="text-align: left;"><li>Push the dough down and away from you, then bring it back on itself. Add more flour as you go, to stop it sticking, but at the same time don't overload it with flour and make it too hard. The aim is to get a velvety smooth texture that is not sticky. The long time it takes helps gluten chains to form and puts some heat into the dough. You can consider it your exercise, and you can have breaks, drink a glass of wine and watch telly while you do it (so stop complaining).</li><li>Another great trick is to put the tea towel under the board. This gives it a soft and firm base and stops the clatter of the board moving on a bench. Then when resting the bread, you can put the tea towel over it.</li></ol></div><div><b>First rise: </b>put the dough in the cleaned bowl that has been oiled with a little olive oil. Cover with tea towel and leave in a warm place to rise until doubled (about three hours).</div><div><br /></div><div><b>Second rise:</b> turn the dough out onto the floured bread board and flatten into a long disc. Turn the bread back on itself: i.e. fold the dough into thirds on itself, flatten turn over, stretch out, turn it back on itself... about three of four times. This helps layers or chains of gluten to form. On the last go, flatten out the newly layered bread and then roll into a tight roll, a bit like rolling up a sleeping bag. Rest on board SEAM SIDE DOWN, covered with tea towel for about an hour until doubled in size again.</div><div><br /></div><div>Heat oven with casserole dish in it to 250 C (about 480 F... HOT).</div><div><br /></div><div>When ready, slash the top of the dough with the razor blade.</div><div>Remove super hot casserole dish from oven and sprinkle polenta in to stop dough sticking to pot (a couple of tablespoons worth would do it).</div><div>Using a spatula, zip under bread to seal the seam of the bread and transfer to to pot, put lid back on and back in the oven. After twenty minutes, take the lid off (the bread should have expanded or "jumped" significantly) and put back in at about 230 C for another fifteen or twenty minutes. Remove and put on cooling rack. Allow to cool before slicing as it will keep cooking on the bench.</div><div><br /></div><div>Five stars!!⭐⭐⭐⭐⭐</div><div><br /></div><div>How is that crust? Woody and Italian, the dough high white and soft.</div><div><br /></div><div>Thank you for your patience... AND NOW THE JOKE!!</div><div><br /></div><div style="text-align: center;">Q: Why did the baker's hand smell?</div><div style="text-align: center;">A: Because he kneaded (needed) a poo!!!!</div><div><br /></div><div>(Well, I only said it was pretty good, I didn't say it was unreal; try it out on kids to see if they know anything about baking!!)</div><div><br /></div><div>"Thangyewverymuch", and bon apetit.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNNWJqVa9OCyDQpWfwsl6pl1jMLgN6GZWkYSVKpaFqWhZGvt-tl1e-L-r9vCZgKdcirQV7BzBf6BB6yjfguscUY3CVe9Ahl9GvACkVEQqh7ywM4-dOaFh6wkX1jwjEUzuJ6ZhOYkUvfj_Ph2q4K0QTskBoK5ewGoS_5Rrf5z76MBGPRW3_tOW3toge" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNNWJqVa9OCyDQpWfwsl6pl1jMLgN6GZWkYSVKpaFqWhZGvt-tl1e-L-r9vCZgKdcirQV7BzBf6BB6yjfguscUY3CVe9Ahl9GvACkVEQqh7ywM4-dOaFh6wkX1jwjEUzuJ6ZhOYkUvfj_Ph2q4K0QTskBoK5ewGoS_5Rrf5z76MBGPRW3_tOW3toge" width="180" /></a></div><br /><br /></div>Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-88114987771864193912021-04-28T21:04:00.001-07:002021-04-28T21:08:28.163-07:00Let’s Make Pesto (Facciamo il pesto): a sneaky Genoese pasta dish for instant dinners... later<style class="WebKit-mso-list-quirks-style">
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</style><p class="MsoNormal" style="font-size: medium;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LAT8pB4FbTw/YIoqj9rqI_I/AAAAAAAABxY/_LxhvGMD9TkUOtgNdP8EuH-9AcEvqG6MgCLcBGAsYHQ/s2048/Screen%2BShot%2B2021-04-09%2Bat%2B1.49.26%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="2048" src="https://1.bp.blogspot.com/-LAT8pB4FbTw/YIoqj9rqI_I/AAAAAAAABxY/_LxhvGMD9TkUOtgNdP8EuH-9AcEvqG6MgCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.49.26%2Bpm.png" width="320" /></a></div>We were recently honoured at our little beach hut by a visit from our esteemed friends Sadie Jenkyn and Joseph (Joe) Staltari. Apart from being kind, funny, intelligent, generous, good looking and terrific entertainment, they are both also (coincidentally) employees at iconic Melbourne mansion “Raheen” (of 'Power Without Glory' fame); Sadie being the head gardener, and Joe the head chef!<p></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">So what did we do while they visited? Why, learn how to make pesto “properly”, of course, as well as having it served as it was designed to be in the Ligurian (or Genoese) fashion, with the traditional hand made pasta served with potatoes and beans.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">See full method and photos below!</span></p><p class="MsoNormal" style="font-size: medium;"><span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">What sounds like (and is) simple peasant food reaches levels of exultation that can be appreciated by anyone, even royalty.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Where’s Liguria I hear you ask? As Joe describes it:</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">‘Liguria is… OK, you know how Italy is, you know, the boot? So Rome is at the ankley bit, Tuscany is just below the knee, and so the top of the inner thigh bit, just there, that’s Liguria, near the border with France or Monaco… “I touched her in the Liguria”.’</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span> </p><h2 style="text-align: left;"><span lang="EN-US">HOW TO DO IT</span></h2><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">DOUGH STAGE ONE</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6whSJ_cj8bU/YIorPr_5kuI/AAAAAAAABxg/CETfdbENZa0UX5_h52sEi0yV_FZmCaGpQCLcBGAsYHQ/s1904/Screen%2BShot%2B2021-04-09%2Bat%2B1.49.36%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="1904" src="https://1.bp.blogspot.com/-6whSJ_cj8bU/YIorPr_5kuI/AAAAAAAABxg/CETfdbENZa0UX5_h52sEi0yV_FZmCaGpQCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.49.36%2Bpm.png" width="320" /></a></div>Make the dough: two types of flour (a mix of 3 to 1: a fresh pasta and gnocchi grade 75% and semolina grade 25%, eg 225 gm to 75gm). Joe used a special Italian brand ‘Caputo’. Fine salt, a teaspoon or two. Mix through the flour.<p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Water: add half the weight of what the flour is in cold water – roughly 150gm or just over of water on the weight example above.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">NO EGG – great for vegans… sorry about the impending parmesan cheese.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Make a well, working in the liquid, mixing by hand in the bowl into a workable lump before transferring to a floured wooden surface for kneading. If using a chopping board, use a damp tea towel to hold in place.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Knead using the heel of your hand, push away, working the glutens in the flour. How’s the feel? “So you touch it, not too soft, you want it firm.” Add flour on the board as you work it, you will feel it getting smoother. Ten minutes of kneading on a floured wooden surface is needed at least, and it absorbs the flour right out of the wood.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Let rest for half an hour for the gluten chains to form in a covered bowl.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">PESTO</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1vvwLh92Da0/YIorZzNhXDI/AAAAAAAABxk/7Jj8EVyy4gktI-zXYEhcDteN9loktRERgCLcBGAsYHQ/s1952/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.00%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="1952" src="https://1.bp.blogspot.com/-1vvwLh92Da0/YIorZzNhXDI/AAAAAAAABxk/7Jj8EVyy4gktI-zXYEhcDteN9loktRERgCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.00%2Bpm.png" width="320" /></a></div><br />Collect the herbs. Mostly basil; try and just use the smaller, sweeter and more subtle leaves. Parsley too, for palate and a bit of interest in the depth, as well as colour.<p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Wash, but dry very well before using, on a towel to dry naturally if possible (a salad spinner might help).</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p674xs53ltg/YIorntXLUnI/AAAAAAAABxs/GQfVkI_8KNMMSbZnyWVMDTF0jnTeV7zhwCLcBGAsYHQ/s1910/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.13%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="1910" src="https://1.bp.blogspot.com/-p674xs53ltg/YIorntXLUnI/AAAAAAAABxs/GQfVkI_8KNMMSbZnyWVMDTF0jnTeV7zhwCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.13%2Bpm.png" width="320" /></a></div><span style="font-family: "Times New Roman";">Toast the nuts; not on the stove top, but in the oven, so you don’t burn them on one side. Five minutes or so on 180°C, just enough to make them warm to the touch and so the oils are released. A couple of tablespoons of pine nuts, and a few walnuts as well for taste depth and texture variety. Warning; watch how many nuts you put in later, as you’ll make the pesto go too brown if you’re over-zealous.</span><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><a href="https://1.bp.blogspot.com/-nDLlrwCu9so/YIor9Bpy4LI/AAAAAAAABx4/oR5P1JHzIEYPFXgq5cKeB-llDYvwPMOTwCLcBGAsYHQ/s1948/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.41%2Bpm.png" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1394" data-original-width="1948" src="https://1.bp.blogspot.com/-nDLlrwCu9so/YIor9Bpy4LI/AAAAAAAABx4/oR5P1JHzIEYPFXgq5cKeB-llDYvwPMOTwCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.41%2Bpm.png" width="320" /></a>Pestle and mortar time! Every recipe in a book tells you to use a food processor, but the traditional pestle and mortar – even if taking longer and requiring muscle use – produces a superior texture, release of oils from the basil, gives you more control, etc. Here are the stages to add things (I think):<p class="MsoNormal" style="font-size: medium;"></p><ol style="text-align: left;"><li>Crush garlic</li><li>Tear basil, crush in stages, make into gooey green pulp. Smell that aroma!!</li><li>Add grated parmesan; about 100-200 gms depending on the size of your mix.</li><li>Start adding good quality virgin olive oil and work into the mess. Add in small amounts, work it into the paste; it soaks it up a bit like mayo. Keep going till texture required looks right. About a half to one cup in the end, quite a lot, till it’s a slop that can’t take much more up. Joe used ‘Joseph’ brand “first run extra virgin olive oil” from South Australia. Later my wife asked me how much difference the oil makes, and you’d have to think “A LOT” since there are so few ingredients in pesto, it’s a raw paste, and so the quality of each ingredient has a massive sway over the final result.</li><li>Finally add the toasted nuts, grinding into the morass until the desired texture is achieved (don’t pulverize too much). Not too heavy handed with the nuts; mind the colour as noted above…</li></ol><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mhq55vkxm7w/YIor9cfFFgI/AAAAAAAABx8/wwhwL5vwtJQywa5y2fs-bTobKpJo5WFOACLcBGAsYHQ/s1906/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.22%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="1906" src="https://1.bp.blogspot.com/-mhq55vkxm7w/YIor9cfFFgI/AAAAAAAABx8/wwhwL5vwtJQywa5y2fs-bTobKpJo5WFOACLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.50.22%2Bpm.png" width="320" /></a></div><br /><p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">DOUGH STAGE 2; PASTA</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Make the pasta; the Trofie traditional shape.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6_H3nvhYgCI/YIosZhTlIeI/AAAAAAAAByU/lzxxVxTk50wLUU2Wyn9rA2dExD4tlfb2gCLcBGAsYHQ/s1904/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.31%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1904" src="https://1.bp.blogspot.com/-6_H3nvhYgCI/YIosZhTlIeI/AAAAAAAAByU/lzxxVxTk50wLUU2Wyn9rA2dExD4tlfb2gCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.31%2Bpm.png" width="320" /></a></div><p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">From Wikipedia:</span></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><i>The origin of this pasta name is not certain. It is believed to come from the <a href="https://en.wikipedia.org/wiki/Ligurian_(Romance_language)"><span color="windowtext" style="text-decoration: none;">Ligurian</span></a> verb strufuggiâ ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian strofia might be <a href="https://en.wikipedia.org/wiki/Ancient_Greek"><span color="windowtext" style="text-decoration: none;">Ancient Greek</span></a> στρωφαω ("to twist, to spin"), referring to the same motion required to produce trofie.</i></span></p></blockquote><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kPufllB6zvQ/YIosZsdkGqI/AAAAAAAAByQ/3M0eWG4aXtoFHrxletE6iM4gQPMZUQqAACLcBGAsYHQ/s1908/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.43%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1908" src="https://1.bp.blogspot.com/-kPufllB6zvQ/YIosZsdkGqI/AAAAAAAAByQ/3M0eWG4aXtoFHrxletE6iM4gQPMZUQqAACLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.43%2Bpm.png" width="320" /></a></div>Cut a bit off the blob of dough, roll into a long piece, then cut into little buttons. Take each milk bud and roll between your hands into something about the length and size of a bean. Roll pasta with the edge of a pastry scraper or knife on the board to create spirals on the dough (a real art and something that takes a little practice; you’ll be getting better in 10 minutes, but little old “nonnas” in Italy can do it with their eyes shut). Put prepared noodles in a single layer on a tea towel sprinkled with flower, and pop in fridge while you wait to cook. These cook very fast, one or two minutes. You can pop left over/uncooked noodles in a freezer bag, and keep them for an instant dinner later (we made tonnes!).<p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">COOKING TIME!</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RhWofyU08rI/YIosvLkVT4I/AAAAAAAAByk/s0ymhwwEmVoPDPzPu0JkW-LgTBO-pISagCLcBGAsYHQ/s1906/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.23%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="1906" src="https://1.bp.blogspot.com/-RhWofyU08rI/YIosvLkVT4I/AAAAAAAAByk/s0ymhwwEmVoPDPzPu0JkW-LgTBO-pISagCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.23%2Bpm.png" width="320" /></a></div><p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Peel and thinly slice the potatoes.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Slice the beans into three cm bits; note our chef Joe sliced the beans lengthways first, which gives cute little seeds in profile and allows the sauce take up.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CiUyG9uMwqw/YIosuwJW1vI/AAAAAAAAByg/ASLBeSSOhfMO8LPrmvaKpZIsuSIiKzLhgCLcBGAsYHQ/s1940/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.52%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1940" src="https://1.bp.blogspot.com/-CiUyG9uMwqw/YIosuwJW1vI/AAAAAAAAByg/ASLBeSSOhfMO8LPrmvaKpZIsuSIiKzLhgCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.51.52%2Bpm.png" width="320" /></a></div><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Cook vegetables for five minutes in salted boiling water.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Three minutes in, cook the pasta in the same water; one to two minutes – it’s cooked when it starts to float.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Scoop out and into a hot pan with a little oil. Toss and mix in pesto.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qb249raOI8o/YIosvWrwnGI/AAAAAAAAByo/MPTPTyJQEAU485XZBlnNeHU_4-92ALIdgCLcBGAsYHQ/s1904/Screen%2BShot%2B2021-04-09%2Bat%2B1.52.09%2Bpm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="1904" src="https://1.bp.blogspot.com/-Qb249raOI8o/YIosvWrwnGI/AAAAAAAAByo/MPTPTyJQEAU485XZBlnNeHU_4-92ALIdgCLcBGAsYHQ/s320/Screen%2BShot%2B2021-04-09%2Bat%2B1.52.09%2Bpm.png" width="320" /></a></div><p></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Plate. Garnish with parmesan. </span></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Devour.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"></span></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"><br /></p><p class="MsoNormal" style="font-size: medium;"> </p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">One of the surprising things about this dish is not only its complete deliciousness, simplicity, low cost (if you grow your own basil… and make your own cheese and olive oil!!) and vegetarian-ness, but also the beautiful silky quality the cooked potato gives.</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Subsequently, I’ve made pesto (left in fridge in container, a little oil on top to stop it oxidizing), and then just made this dish using dried pasta for an almost instant dinner that took as long to prepare as it took to cook the pasta (I added the veggies three minutes into cooking the dried pasta, which took eight). Then I just strained, plated and then spooned the pesto on the dished up plate, and tossed there to serve. Squisito!!</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">I give it five stars, or (in the old Kit’s Cucina independent scale) eight tentacles out of eight!!</span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US"> </span></p><p class="MsoNormal" style="font-size: medium;"><span lang="EN-US">Buon appetito! (and thanks for the lesson Joe!!)</span></p></div>Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-46309918547759564422020-08-01T02:58:00.008-07:002020-08-04T19:38:02.093-07:00Poached Pears Royale<div class="separator"><a href="https://1.bp.blogspot.com/-ewWcaucfXC0/XyWFpzSGgPI/AAAAAAAABig/9922lMsKg3IXFBjGO1OjdyCNSssmfFCVACLcBGAsYHQ/s2048/6CFE37BC-D4D1-4AE5-B82D-C96A69C0E9FC.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-ewWcaucfXC0/XyWFpzSGgPI/AAAAAAAABig/9922lMsKg3IXFBjGO1OjdyCNSssmfFCVACLcBGAsYHQ/s640/6CFE37BC-D4D1-4AE5-B82D-C96A69C0E9FC.jpeg" /></a></div>By way of not forgetting you, dear reader, here’s my latest and a first for me; Poached Pears Royale. Serve with ice cream and a quick chocolate sauce. 😘<div><br /></div><div>Click below for the recipe!</div><div><br /><span><a name='more'></a></span><div><br /></div><div>Make a light sugar syrup (proportions of 1 cup sugar, 2 cups water), and combine with the juice of one lemon, a little vanilla essence and cinnamon.</div><div><br /></div><div>Stand four peeled pears in the syrup, stems left on and the woody base carved out, and cook slowly in a pot with the lid on... between half an hour and two hours depending on the pears.</div><div><br /></div><div>A slow, slow blub, the slower you go the better. The juice may turn a lovely pink.</div><div><br /></div><div>Stephanie Alexander (who I got the basics from) includes a circle of baking paper inside the pot with little snips in it for the stems to poke through under the lid.</div><div><br /></div><div>Once cooked, pull the pears out and thicken the liquor to serve the pears straight up and/or store. See result for storing the pears below in the white ceramic.</div><div><br /></div><div>A quick chocolate sauce? Nothing could be simpler. Melt a block of dark chocolate (250 gm) over a low heat with half a cup of cream, half a cup of milk and a teaspoon of honey.</div><div><br /></div><div>Decadent and delicious.</div><div><br /></div><div>I have GOT to go on a diet...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XfLV1faGAgk/XyU8UHlAunI/AAAAAAAABiU/OQgyop9Bl7QIsa3IrHolMGeqZ9skDj6wgCLcBGAsYHQ/s2048/52352701-3A7B-4DB3-AB7B-6B412E5DB60A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-XfLV1faGAgk/XyU8UHlAunI/AAAAAAAABiU/OQgyop9Bl7QIsa3IrHolMGeqZ9skDj6wgCLcBGAsYHQ/s640/52352701-3A7B-4DB3-AB7B-6B412E5DB60A.jpeg" /></a></div><div><br /></div></div></div>Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-58822825819179272682020-05-18T00:05:00.001-07:002020-05-18T00:20:21.185-07:00Fred Bread: Learning to Make Sourdough<div class="MsoNormal" style="font-family: "Times New Roman"; font-size: 11pt; line-height: 22px; margin: 6pt 0cm 0.0001pt; text-align: justify; text-indent: 36pt;">
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There’s stacks on the internet on how to make sourdough; this article references some of the better resources, gives my tips and cheats on doing it without all the equipment, and hints at the history of the rivalry between me and my sister Ange in the kitchen. The whole thing started when I sent her a cartoon from the New Yorker, where a woman with a sourdough loaf is in front of the Wicked Witch’s mirror from Snow White, which tells her:<o:p></o:p><br />
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<i>“Your sourdough smells great, it is true. But there is a better baker here than you.”<o:p></o:p></i></div>
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My sister’s riposte? Giving me my own starter, like a Slovakian wedding curse; i.e. giving the bride a crystal ornament she’ll have to keep on display and dust for the rest of her life.<o:p></o:p></div>
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So, let’s get dusting!</div>
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<o:p> </o:p><span style="font-size: 11pt; text-indent: 36pt;">Ange sent me two video tutorials with the starter. An attractive, expert lady baker with tattooed forearms coaches a young millennial who keeps saying “interesting”; the videos were about how to get the starter going and keep it alive, and then how to make the dough, each one half an hour long, and full of advice. It’s the kind of thing to make a cynic shout “millennial” and “hipster”, before chiming in a “get f****d” for good measure.</span></div>
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That being said, bread does taste good, a whole religion has made it central to their practice (… Christianity; sharing bread, and a prayer for bread that is its most holy). With the isolation lifestyle that’s been thrust upon us, if you can dodge having to go to the shops for an extra day or two by baking your own bread, then you’re on a winner. N’est pas?</div>
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<i>Bread Types<o:p></o:p></i></div>
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Not to bore you, but let’s talk basics. There are two basic types of bread;</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>unlevened – which is your middle eastern varieties, flat breads;</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>levened breads (risen) which fall into:</div>
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<span style="font-family: "courier new";">o<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>“yeast breads” (your traditional white high tin loaf, cobb, etc.) - If you’re pressed for time, make this bread. It seems like a pain having to knead something for ten minutes, getting enormous forearms like some cartoon baker, but you’re in and out on the whole process in a mere three or four hours; and</div>
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<span style="font-family: "courier new";">o<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>the “artisanal” (that hipster word, which basically means traditional and hand-made by an expert in the craft) sourdough, where instead of one type of dried yeast, there’s a range of wild yeasts in your starter as well as bacteria that works with the yeasts to break down something or other to make it more digestible – it involves no kneading, but ages of stretching and folding and letting it have a think about it and relax.</div>
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<i>It’s Slow<o:p></o:p></i></div>
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The first night I baked sourdough, I spent hours and hours getting together my first loaf of sourdough, and then about one in the morning I went to bed, safe in the knowledge I’d be baking bread around midday the next day!!</div>
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Baking sourdough is a combination of ancient baking practices and high science. There are exacting variables, but the whole concept is similar to brewing; getting yeast to eat food and grow, creating gas to get caught in the stretchy dough and rise, with a sour taste from multiple yeasts and the helpful bacteria. </div>
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<i>The Starter<o:p></o:p></i></div>
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My sister gave me some of hers in a jar, and told me the starter is more likely to survive if you give it a name. You have to keep feeding the starter to keep it alive. She hasn’t named hers but suggested I call mine Kit Junior; which seemed to suggest I might have a yeast infection. Instead I opted to give my starter the name “Fred”. So the loaves I’m making are now officially Fred Bread.</div>
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Take the starter out of the fridge the day you’re making dough, throwing out half and feeding the other half, leaving it four hours before you start – to get it all frothy and going.</div>
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You feed the starter to activate it, and as I added flour to feed it the first time, my hand brushed the scales and something went wrong, wiping how much I’d put in. So I guessed, and added the right amount of water, and it was too thin; i.e. it didn’t expand to two or three times its size, but it did bubble and smell like sourdough starter (sour and yeasty).</div>
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I re-fed Fred, after the sloppy starter debacle, and the consistency came good. Later I heard this hissing. “What’s that?” I thought. Then there was a farting noise, and Fred had spurted all over the bench; apparently you need to rest the lid on the jar and not shut it, because gas is produced, but it was good to see Fred making a comeback. I stuck him straight in the fridge, perhaps to come back out for a feed tomorrow, though I don’t think we’ll be needing any bread for another couple of days.</div>
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<i>Dough Making<o:p></o:p></i></div>
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The Mix</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>1000 gm flour</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>800 gm/ml water (you can go drier, like 70% hydration instead of 80%; i.e. 700 ml): NB no chlorine in the water as it hurts the starter – give it a filter then let it sit in a jug for a bit, you might see gas bubbles come out which is the chlorine going out (or the bubbles from the pour!!). ;)</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>150 gm activated starter</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>15 gm sea salt (not iodised)</div>
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The Process – for those working from home or close to a kitchen</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Pull some starter to make your dough out in the morning, feed the starter.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Mix the flour with water before adding the starter and yeast; let rest for at least an hour to let the gluten chains form.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Mix the starter and salt into the furry, sticky dough by folding with your hand.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Spend the afternoon stretching and folding the thing (every half an hour or so) – see video. About four hours.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Form the loaf, let it rest; then do the final shape.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Put the dough in its proving baskets overnight; cloth cover (tea towel).</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>THEN cook the bread the next day (turn out, dust, slice with a sharp blade/razor).</div>
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It’s not like you’re busy the whole time. It’s more about you get a tap on the shoulder to do one minute of work every hour or so. But it is sloooow.</div>
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<i>Flour<o:p></o:p></i></div>
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About the first thing to disappear from all the store shelves in the panic hoarding was flour, and though it’s probably back on the shelves now, “bakers bread” flour is harder to come by – it is “harder”, and hence allows the production of longer chains of gluten.</div>
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Ange uses a mix of rye flour with her bakers flour, and uses a mix of rice flour and normal flour to stop the bread sticking to the proving baskets, and a trick this lady had on the tutorial was – just before you bake it in your dutch oven – to put flour on the top, then get a razor blade and cut a slice for it to split down (otherwise it will do it anyway, just not so prettily, at its weakest point) and then she does a series of nicks in it in a pattern to make it look like a sheaf of wheat.</div>
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Experience</div>
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<i>The first pass<o:p></o:p></i></div>
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It was a bit light on the heat by me, and came out tasting and looking like the best sourdough loaf you ever had from the supermarket; just not quite crisp and rustic as one of those top bakers, but still pretty good.</div>
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<i>On the second take<o:p></o:p></i></div>
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I did a slightly different process – mixing the flour with water first and allowing it to sit for a while to allow the gluten chains to form before adding the starter – and then when I made the mix (and saw what the one on screen looked like from a video tutorial) thought “this is too dry”, so added a bit more water and then made it too wet!). It was like trying to wrestle a really sloppy water balloon in the end into its resting bowls, and it all oozed as I stuck it onto the baking paper before dropping it into the dutch oven.</div>
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The result? Surprisingly, still very good bread that’s better than anything you can buy down here (on the Bass Coast), but because the loaf was a bit flatter I just called it ciabatta. Oh, and the second loaf from the same batch, which I allowed to prove even longer– letting it sit on the bench for an extra four or five hours – actually rose a whole lot more.</div>
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<i>Third Time’s the Charm<o:p></o:p></i></div>
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So with experience comes adroitness; as a passing note I’ve just made my third batch and think I’ve nearly cracked it (the lead photo for this article). Using a mix of plain bakers flour and about 10% spelt, I let this batch prove even longer, left it in the fridge longer too. I’ve got a spare loaf in the fridge and will probably bake that one on Wednesday, so I’ll be interested to see what forty eight hours in the fridge does to it, but I don’t think it will ruin it. These things are robust-ish; they’ll make bread, it’s just a matter of how high you set the bar. Don’t hurry them, let them relax out of the fridge and warm up, and let them rip.</div>
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EQUIPMENT</div>
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This article would not be complete if I didn’t make a few notes on equipment, and how you can do this at home without spending money, except on flour.</div>
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<i>Dutch Oven</i></div>
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You need to “steam bake”: for the first twenty minutes, and the easiest way to do this is start the loaf in a “ductch oven”. Prrpt! <a href="https://youtu.be/CoEwH2UCxeE" target="_blank">Excuse me, Sir Les.</a></div>
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I’m killing our fake Le Creuset (not from the farts, incidentally). Our original, real-deal, old Creuset – a French brand of enamelled baking dish which are quite expensive – I killed by doing a number of casseroles that I burnt to the bottom, and then cleaned by boiling water with bicarb soda in it, stripping the enamel. Oh yes, and by using abrasive pads to scrub. Whatever, you can buy these cheap arsed Chinese knock offs from Aldi, and we have one, but the handle on the lid broke once when it fell off a bench. So I chucked the genuine article but kept the handle and put it on the knock off Chinois pot.</div>
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Long story short (I don’t think), when baking sourdough you have to have a terrifically hot oven – about 250 ºc + – and heat your “dutch oven” before popping your bread in. Once baking’s underway, give it twenty minutes to “steam cook”, and then you remove the lid and give it another twenty minutes to brown the crust. Last but not least once finished you then turn off the oven and leave the door open a crack to let the crust crisp up as the last stage for a final twenty minutes.</div>
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Whatever, my red Creusset-wannabe comes out black when that hot from the oven – like the red colour has changed. And the enamel inside is rooted. The experts use these solid matt black ones that are thicker cast iron, but apparently transfer the heat a bit strongly through the base of the bread and can cause you to burn it a bit. Whatever, I’ve decided that I’m not even going to worry about it and have a sacrificial pot for the bread. Anyway, there’s a sale of cast iron cookware at Aldi this weekend, including solid metal handled thick numbers for only $30.</div>
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<i>Scrapers</i></div>
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In the video you’ll see our instructors use dough scrapers and bench scrapers – one plastic and curved, the other steel – neither of which I had and were speciality equipment. Instead, I used a soft scraper for a mixer to ease the bread out of the bowl, and for the metal blade work I used the trusty <a href="https://wiltshire.com.au/collections/bbq/products/bar-b-mate" target="_blank">Barbie Mate™</a>. Not as good as the real deal, but good enough to get you through the night.</div>
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<i>Proving Baskets</i></div>
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Proving baskets were a revelation; I had the historical scales fall from my eyes. Remember those cheap straw baskets you used to get bread in, in the seventies, with a napkin on the bottom or even a cloth liner? Yeah, them. “Bread baskets”. I feel like such a muppet not realising that they weren’t just for serving bread, but for proving the stuff too. I threw all of my old baskets away in about 1990.</div>
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Doh! I mean “dough”.</div>
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So instead I put my dough lightly coated in flour into a floured tea towel in a wooden bowl (include rice flour for the dusting, as it helps it to stop sticking to the basket/cloth – thanks Ange!).</div>
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VIDEO REFERENCES</div>
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These video-blogs were highly instructive. Be prepared for tattoos and American hipsters, but you have got admit they all seem like quite nice people, and perhaps sourdough is becoming the new rock and roll (you’ll see what I mean).</div>
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How To Make The Best Sourdough Bread | Dear Test Kitchen</div>
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<a href="https://youtu.be/sZP3TKWlGnA" style="color: purple;" target="_blank">https://youtu.be/sZP3TKWlGnA</a></div>
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15 Mistakes Most Beginner Sourdough Bakers Make</div>
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<a href="https://youtu.be/BJEHsvW2J6M" style="color: purple;" target="_blank">https://youtu.be/BJEHsvW2J6M</a></div>
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And of course, if you wanna know what’s happening in Melbourne’s happening northern suburbs (our version of Brooklyn), dig it at the Coburg Sourdoughers.</div>
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<a href="https://www.facebook.com/groups/544755222833601/about/" style="color: purple;" target="_blank">https://www.facebook.com/groups/544755222833601/about/</a></div>
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Bon appétit!</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-3357435460817584842020-03-05T17:35:00.000-08:002020-03-05T19:38:18.368-08:00Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-_zUYDW2ni6k/XmGh0kdxNHI/AAAAAAAABXk/rCUE22zU6bgJHDPvJJYw1cHK5GLIe6dSACLcBGAsYHQ/s1600/IMG_6102.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-_zUYDW2ni6k/XmGh0kdxNHI/AAAAAAAABXk/rCUE22zU6bgJHDPvJJYw1cHK5GLIe6dSACLcBGAsYHQ/s320/IMG_6102.jpg" width="320" /></a> My wife, in the throes of a diet, asked me in an unrelated question:<br />
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"What are we going to do for our 20th Wedding Anniversary?"<br />
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My reply?<br />
"Eat ice cream cake."<br />
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Well, I'd had it with the calorie counting.<br />
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I said it flippantly, but it fired up everyone's imagination, and I was called upon to make one come the fateful day.<br />
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A first timer, I had to find out how one actually manufactures such a thing, having anxiety dreams the night before. It was simple, but there are hazards. So what did we learn? Read on...<br />
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<br />
<a name='more'></a>Well, the first thing is, it's going to be sweet. Like, really sweet. So if you can build it with a bit of bitterness (or grown up-ness) in it, good.<br />
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My sister makes an excellent one at Christmas, with dried fruit and a little brandy, but she warns: "Don't use too much brandy because it doesn't freeze. Use maybe a teaspoon."<br />
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You can also use commercial ice cream, and bought cake.<br />
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It's all about the profile when you cut it. So you need to make layers.<br />
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I would put this firmly in the category of "food construction" or assembly, as opposed to traditional notions of cooking. This is not rocket surgery and quite akin to the construction of mud pies!!<br />
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You will need:<br />
<br />
<b>Ingredients/Equipment</b><br />
<br />
<ul>
<li>1 * pudding bowl: about two litres capacity</li>
<li>2 * 1 litre tubs of ice cream (you won't need it all) - choose different flavours. I would suggest plain vanilla and coffee.</li>
<li>A bag of Maltesers or crunchy bits of your choice (I also used Peppermint Crisp for one of the layers, but this was a bridge too far- way too sweet)</li>
<li>Some kind of cakey sponge: experts use pannetone, some make their own sponge, I (for expediency) used cut up left over croissants which worked well.</li>
<li>Sprinkles; you know, those coloured sugar beads you can buy at the supermarket.</li>
</ul>
<br />
<b><br /></b>
<b>Method:</b><br />
Pull the two tubs of ice cream out, and let sit for five-ten minutes. Meanwhile, crush/cut your Maltesers up into large bits and cut your cakey substance into shapes that will fit the bowl. Smoosh Maltesers into the plain vanilla. Smoosh the coffee ice cream up so it's workable, perhaps with a swirl of chocolate topping.<br />
<br />
Line the pudding bowl with three layers of cling wrap. In the pudding bowl, work in layers of ice cream, cake, the other flavour ice cream, more cake, etc until the bowl is full. You might prefer to include chocolate topping between layers.<br />
<br />
The trick, ya see, is getting the layers. I chose to have ice cream as the first layer to make putting sprinkles on easier later. <a href="https://www.youtube.com/watch?v=C_6P0S4L87A" target="_blank">Jamie Oliver</a>, on the other hand, chooses to either <a href="http://www.sub-urban.net/sweet-recipes/2016/7/21/jamie-olivers-arctic-roll-ice-cream-cake" target="_blank">make a sponge and roll the ice cream in it (tying with a tube with cling wrap)</a> or having <a href="https://www.jamieoliver.com/recipes/uncategorised-recipes/epic-ice-cream-cake/" target="_blank">cake top and bottom</a>. But to each their own.<br />
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In my version, fold over left-over/hanging out cling wrap over the full bowl. Some advise weighting the product - putting a plate on top with some cans, but "meh". Refreeze - at least two hours in the freezer – before serving.<br />
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When time to serve, pull the bowl out of the freezer and allow to sit for five minutes before turning out onto a plate. Use sprinkles to decorate and add a bit of glamour. Cut in slices to reveal the sections, scoff off plates with a spoon and fork, then feel self loathing for the next three days at the number of calories you ate. Serves 1-12.<br />
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<br />Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-62807208596240868182020-02-05T18:26:00.002-08:002020-02-05T18:32:22.983-08:00South Wharf quicky lunch: Melbourne Cellar Door<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nlnmpkKZnYg/Xjt4immf3nI/AAAAAAAABWg/2m3NY6357Jkq2ujl6H6lqMN5N1L_871CQCLcBGAsYHQ/s1600/E8769B35-38F3-4F65-B456-EEDC8FCEC8D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-nlnmpkKZnYg/Xjt4immf3nI/AAAAAAAABWg/2m3NY6357Jkq2ujl6H6lqMN5N1L_871CQCLcBGAsYHQ/s320/E8769B35-38F3-4F65-B456-EEDC8FCEC8D7.jpeg" width="240" /></a> </div>
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<a href="http://www.melbournecellardoor.com.au/">http://www.melbournecellardoor.com.au/ </a></div>
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A quick lunch while at the Melbourne Convention Centre, anyone?</div>
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How about the $12.50 prawn chili pasta, $6 (150ml) of wine... hard to beat (at Melbourne prices)!</div>
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Just thought you’d like to know...</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-1399266135927335552019-11-20T00:08:00.000-08:002019-11-24T16:22:22.360-08:00Scugnizzo! Melbourne Italian Restaurant <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-99PwojGEU8g/XdTzeeur7ZI/AAAAAAAABVA/NrHVgm4kkws2wyltD9AQURr82LjcSlPnACLcBGAsYHQ/s1600/0A706EC6-1DC4-4145-A5AC-6F1C18739C05.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-99PwojGEU8g/XdTzeeur7ZI/AAAAAAAABVA/NrHVgm4kkws2wyltD9AQURr82LjcSlPnACLcBGAsYHQ/s320/0A706EC6-1DC4-4145-A5AC-6F1C18739C05.jpeg" width="320" /></a></div>
<a href="http://www.scugnizzo.com.au/">http://www.scugnizzo.com.au/</a><br />
558 Little Bourke St<br />
Melbourne VIC 300<br />
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It was a long time between meals for me at this little gem of a place, one of my all-time favourite restaurants in Melbourne. I stumbled back across it as I was making my way home to the beach; catching a V-Line bus at Southern Cross Station in Melbourne and having two hours to kill.<br />
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In spite of the picture (I was facing the kitchen for entertainment) the place was humming with 40+ patrons behind me.<br />
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The executive chef and owner of more than 10 years, Carmine Carannante, is expert with his menus, specializes in seafood, home-made pasta, has regular specials and is charming to the guests. An absolute master of his profession.<br />
<br />
Only minutes from Melbourne’s Southern Cross Station, it was like I'd died and gone to heaven, meeting an old, dear friend (the restaurant and Carmine). 10 out of 10, and can I recommend the "street urchin" (scugnizzo) next time you have a couple of hours to wait until your country bus or train departs?</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-19099427751947266532019-10-20T18:18:00.002-07:002019-10-20T18:21:56.938-07:00Royal Melbourne Wine Show 2019 - Results!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-Ih-uuINg3_E/Xa0DxogvdzI/AAAAAAAABUI/fAleN6mshxAdlYlI_N6iaEAOmInkgy0fACLcBGAsYHQ/s1600/RMWS%2B-%2Bkit.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1188" height="200" src="https://1.bp.blogspot.com/-Ih-uuINg3_E/Xa0DxogvdzI/AAAAAAAABUI/fAleN6mshxAdlYlI_N6iaEAOmInkgy0fACLcBGAsYHQ/s200/RMWS%2B-%2Bkit.jpg" width="148" /></a></div>
<span style="text-align: center;">On Friday, I attended the industry wine tasting event – and the Jimmy Watson Trophy lunch – at the Royal Melbourne Wine Awards. It’s a big deal. </span>Let’s talk numbers.<br />
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This year they had 3,050 wines entered, from over 500 wineries. <br />
<br />
39 judges tasted these wines, and gave them points out of 100, ranking them and awarding medals in 18 categories, then awarding 8 trophies for best overall, such as the “best white wine of the 2018-19 vintages”. <br />
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It’s a lot to take in. What's that? How many wines did I try??? Well, while we’re still talking numbers, let’s see:<br />
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<ul>
<li>6 classic method sparkling white +9 months </li>
<li>1 rose sparkling </li>
<li>19 chardonnay 2018 </li>
<li>4 chardonnay 2017 and older </li>
<li>32 Pinot Noir 2018 and younger</li>
</ul>
That’s 62 wines. <br />
<br />
Then at the lunch they gave us 9 wines, 6 of which I hadn’t tried at the tasting; bringing the variety up to 68. <br />
<br />
Erm... A bottle of red passed around on the bus which we necked from the bottle. 69. <br />
<br />
Then back to Jimmy Watson’s where I had a couple of glasses of real French champagne for an even 70 wines sampled in a day. <br />
<br />
As I said, it’s a lot to take in. At the tasting I experienced for the first time in my life what the experts call “palate fatigue”. Though curiously no hangover. Unless you count the day I spent in bed on Sunday. <br />
<br />
Now in its 135th year, the Royal Melbourne Wine Show claims to be the No. 1 wine show in Australia – if you believe the organisers. And I’m inclined to agree; the numbers stack up.<br />
<br />
But with numbers like that, reporting on the best wines in Australia is difficult.<br />
<br />
Not all wines made are even entered; it’s an expensive business for wine makers. There’s a one hundred and fifty dollar fee per entry, you need to supply at least a case of wine for tasting, six more cases if you’re shortlisted for a trophy, then you need to have a certain number of boxes in your storeroom available for sale; let’s say four hundred dozen for a smaller winery. <br />
<br />
My host – Frank Butera, from Bass River wines – had won a silver medal for his pinot the year before, and this year won the best wine in show in Gippsland for his chardonnay… but he only entered his pinot in the Melbourne wine show this year, cursing his luck since he might have picked up a gong for the chardy. <br />
<br />
One of the experts on the panel at the lunch explained that the judges were no longer about “making the varieties better”, because we (in Australia) have got developed varieties, but now it’s more about “celebrating the diversity” within a variety. <br />
<br />
The most prestigious trophy to win in this wine show is the Jimmy Watson Trophy, awarded since the sixties, for the best young red wine. Why? Well, Jimmy Watson’s wine bar, in Carlton, is famous as being one of the first places you could drink wine in Melbourne when, under the “white-Australian culture” of the time, wine was generally considered being the drink of “winos”. Men drank beer, women drank sherry, and hopeless sots drank wine. Which came as quite a shock to Italian and Greek immigrants in the fifties, let me tell you. <br />
<br />
The Watson trophy was set up to demonstrate and advocate that wine didn’t have to be old to be good. In addition to the trophy awarded to the winery, the Watsons’ also supply a medal to the wine maker (who often go unrewarded) at a private informal ceremony at the Jimmy Watson bar after the media lunch. <br />
<br />
So without any further ado, and in fairness to the winemakers and in consideration of the numbers above, I’ll cut to the chase and reveal… <br />
<h3>
<br />The Trophy Winning Wines (and some I had at the lunch): </h3>
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<br />
<a href="https://1.bp.blogspot.com/-iV0BHwBYrc0/Xa0DxiAmdjI/AAAAAAAABUE/HTYFnPM18i8sHKhnplhYLoXJi5qEgzAxQCLcBGAsYHQ/s1600/RMWS%2B-%2Bjimmy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="554" height="320" src="https://1.bp.blogspot.com/-iV0BHwBYrc0/Xa0DxiAmdjI/AAAAAAAABUE/HTYFnPM18i8sHKhnplhYLoXJi5qEgzAxQCLcBGAsYHQ/s320/RMWS%2B-%2Bjimmy.jpg" width="110" /></a><br />
<h4>
The Jimmy Watson Memorial Trophy - Best Young Red Wine </h4>
2018 The Wild Fig SGM (Shiraz Grenache Mouverdre) <br />
Bleasedale Vineyards <br />
Langhorne Creek SA <br />
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A controversial choice, having a blend win the best wine overall, but it was tasty and originally retailing at about $20 a bottle. I wonder if it’s gone up? SGM’s are very trendy at the moment, and are produced to compete with pinots (which are notoriously tricky). <br />
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<a href="https://1.bp.blogspot.com/-125NFEzVIPE/Xa0DwfR2qLI/AAAAAAAABT8/2CJkPobCDTMCYA293zFiPUX-Rd2c89KnQCLcBGAsYHQ/s1600/RMWS%2B-%2Bchardy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="493" height="320" src="https://1.bp.blogspot.com/-125NFEzVIPE/Xa0DwfR2qLI/AAAAAAAABT8/2CJkPobCDTMCYA293zFiPUX-Rd2c89KnQCLcBGAsYHQ/s320/RMWS%2B-%2Bchardy.jpg" width="98" /></a><br />
<h4>
The Francois De Castella Trophy – Best Young White Wine </h4>
2018 Shaw + Smith <br />
Chardonnay<br />
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Adelaide Hills SA <br />
<br />
Not, you will note, Robert De Castella. There was some controversy when the slide for this went up at the lunch, saying it was from McLaren Vale. Wrong! They were making jokes about it for hours, and this will probably be a call back at next year's event.<br />
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<a href="https://1.bp.blogspot.com/-PzZPfd-650w/Xa0DzAciANI/AAAAAAAABUU/ej4vr1xrXG0nBuSknqXS7a89optOlMW0gCLcBGAsYHQ/s1600/RMWS%2B-%2Bpinot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="538" height="320" src="https://1.bp.blogspot.com/-PzZPfd-650w/Xa0DzAciANI/AAAAAAAABUU/ej4vr1xrXG0nBuSknqXS7a89optOlMW0gCLcBGAsYHQ/s320/RMWS%2B-%2Bpinot.jpg" width="107" /></a></div>
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<h4>
James Halliday Trophy – Best Pinot Noir </h4>
2017 Pressing Matters Pinot Noir <br />
Aziz Melick <br />
Tasmania <br />
<br />
Tasmania goes from strength to strength, with their cool climate wines, and as they say in the trade “If Cabernet is King, then Pinot is Emperor. Long may the Emperor live.” </div>
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<br />
They also say: “Once a king, always a king. But once a knight is enough.” <br />
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<a href="https://1.bp.blogspot.com/-GEpOl8IZ7o4/Xa0DywUf-vI/AAAAAAAABUQ/95uKMHf_flMH9ewYVwv3FOGToPBfoJ70gCLcBGAsYHQ/s1600/RMWS%2B-%2Bshiraz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="529" height="320" src="https://1.bp.blogspot.com/-GEpOl8IZ7o4/Xa0DywUf-vI/AAAAAAAABUQ/95uKMHf_flMH9ewYVwv3FOGToPBfoJ70gCLcBGAsYHQ/s320/RMWS%2B-%2Bshiraz.jpg" width="105" /></a><br />
<h4>
Trevor Mast Trophy – Best Shiraz </h4>
2017 Isolation Ridge Vineyard Shiraz <br />
Frankland Estate Wines <br />
Great Southern, WA <br />
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The majority of wines entered into this competition are shiraz, something like half. So winning this prize, you’ve got to be no slouch. I sat on the table with the winner at lunch, a lovely man named Hunter from Frankland Estate in Rocky Gully. Eminently drinkable. </div>
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<a href="https://1.bp.blogspot.com/-zYBY8ulVxt8/Xa0DzTlWQ0I/AAAAAAAABUY/PlHTrukMIOwv8uoOinkMbDYSg0RsPsfsQCLcBGAsYHQ/s1600/RMWS%2B-%2Bsingle_white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="441" height="320" src="https://1.bp.blogspot.com/-zYBY8ulVxt8/Xa0DzTlWQ0I/AAAAAAAABUY/PlHTrukMIOwv8uoOinkMbDYSg0RsPsfsQCLcBGAsYHQ/s320/RMWS%2B-%2Bsingle_white.jpg" width="88" /></a><br />
<h4>
Best single white varietal </h4>
Hahndorf Hill <br />
White Mischief <br />
2019 Gruner Veltliner <br />
<br />
This cheeky little number was served at the lunch, and my goodness. To smell it was to love it (I almost couldn’t drink it it was so nice to smell), with lovely long legs, and the smells of apricots and warm summer days. Too too good, I could have bathed in it. <br />
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<br />
<br />
<h4>
Best Rosé </h4>
Brokewood Rosato <br />
2019 Nebbiolo <br />
<br />
Lovely, dry, but I got to say that when in the tasting room, there were dozens cracking the pinots, and not a soul at the rosés, which only goes to show you what fashion is like… <br />
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<br />
<a href="https://1.bp.blogspot.com/-B3w5waPTSCY/Xa0DwfdNEZI/AAAAAAAABT0/s9zgMyit4OkRPNTM4B6UHDwmXHC3lmDAACLcBGAsYHQ/s1600/RMWS%2B-%2Bcabsav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="532" height="320" src="https://1.bp.blogspot.com/-B3w5waPTSCY/Xa0DwfdNEZI/AAAAAAAABT0/s9zgMyit4OkRPNTM4B6UHDwmXHC3lmDAACLcBGAsYHQ/s320/RMWS%2B-%2Bcabsav.jpg" width="106" /></a><br />
<h4>
Best Cabernet Sauvignon</h4>
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<div>
Xanadu <br />
2017 Cabernet Sauvignon <br />
<br />
These guys won the overall trophy last year with their cab sav, and came mighty close to doing it two years back to back. <br />
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<br />
<a href="https://1.bp.blogspot.com/--jpiaWVoYXk/Xa0DwV5rVnI/AAAAAAAABT4/23BIHLHPvxwZBSktTsRC60S75aAp2L96gCLcBGAsYHQ/s1600/RMWS%2B-%2Bdessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="491" height="320" src="https://1.bp.blogspot.com/--jpiaWVoYXk/Xa0DwV5rVnI/AAAAAAAABT4/23BIHLHPvxwZBSktTsRC60S75aAp2L96gCLcBGAsYHQ/s320/RMWS%2B-%2Bdessert.jpg" width="98" /></a><br />
<h4>
Dessert Wine </h4>
Riversdale Estate <br />
Botrytis 2014 Riesling <br />
<br />
This was served after lunch, with a kind of lime curd taste and a clean clear finish. Oh la la! <br />
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<br />
<i>Honourable mention: </i><br />
<br />
<h4>
Sparkling </h4>
Chandon Whitlands Plateau <br />
Blanc de Blancs 2015 <br />
<br />
The winning best sparkling was actually the NV Pinot Noir Chardonnay Pinot Meunier by Brown Brothers, South East Australia. But at the lunch they served us the blanc de blancs which came a close second. It’s a straight chardonnay, and some might say "give me meuniere in the mix, or give me death - otherwise it's not champagne”. Still, this had a fine bead and a clean palate, just right for brushing your teeth after all the wine tasting and gearing up for the lunch. </div>
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Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-13673957291778576152019-09-07T22:44:00.002-07:002019-09-07T22:44:52.968-07:00The simple things...<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Nfd1HAS-os8/XXSVEKpGBgI/AAAAAAAABTU/6bHLZAK6JVE6OkazKpyBFNgQo-toB-lGgCLcBGAs/s1600/E139E144-AB6E-4578-80B3-D0DCEEFEF77E.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-Nfd1HAS-os8/XXSVEKpGBgI/AAAAAAAABTU/6bHLZAK6JVE6OkazKpyBFNgQo-toB-lGgCLcBGAs/s320/E139E144-AB6E-4578-80B3-D0DCEEFEF77E.jpeg" width="320" /></a></div>
Hello You!<div>
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Well, I just had lunch (and sorry for neglecting you BTW... I’m working on a new novel which is eating all my time), but I just had a Florentine style lunch and thought I’d share it with you.</div>
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So when I was first in Italy, I was introduced to concept of Florentine v Bolognese style. Apparently the difference is, in Florence, when they cook, they do the simple things well. A steak, but the best steak. A vegetable, but the best vegetable, served simply. With the best oil and the best salt. No meal has more than five or six ingredients, but they are simply done using the best to hand.</div>
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Bologna? Many ingredients but complicated- so a sauce made with 33 ingredients and a two day cooking time.</div>
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Both delicious- no value statements . One makes the best of the best, the other dresses ingredients up.</div>
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Today’s lunch? An organic steak dried in the fridge, with garlic butter. Broccoli I from the garden, asparagus AND the best sidedish I’ve had in a while; fried mushrooms with (thick grated, partially boiled in a conical drainer for thirty seconds then fried in butter with shrooms) zucchini, butter and parsley. 10 stars!!</div>
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Talk soon!!!</div>
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Kit///</div>
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Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-60435959071188407692019-04-08T21:30:00.001-07:002019-04-10T21:47:38.954-07:00Camber... well....<div class="separator" style="clear: both; text-align: center;">
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And bievenu my dear readers/poissons. I'm so very sorry it's been a while between entries. I've yet to finish:<br />
<br />
* the Umbrian entry (truffles, beautiful country side, can I recommend Spoletto, Assissi and a small nunnery out of Solarno?);<br />
* my trip to ®Adelaide (where I ate royally, and had a surprise in the inner west under the flight path... Francesco's Osteria, a humble building but authentic Venetian cuisine, reasonable prices and warm hospitality)<br />
*oh yeah, my trip to New Zealand (or Kiwi) where I was introduced to the delights of muscle fritters and kumara chips.<br />
<br />
But if you take those points, you can take those entries almost as read.<br />
<br />
The reasons for my hiatus are two-fold;<br />
a. because I've been busy with publication production on <i>Tales of Enlightenment* – </i>my short story collection to arrive in bookstores soon (!!!!), and;<br />
b. I've been slumming it in Camberwell. I know what you're thinking! Boring. But the old dame still has some tricks up her sleeve...<br />
<br />
I've been surprised to learn that there ARE some really good food offerings there despite my early prejudices that good food stopped at Glenferrie Rd. And the gourmet strip? Camberwell Rd, opposite the cinema, of course. Let me take you on a quick tour of the offerings:<br />
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<a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-cAnGYvT71Cs/XKwOHb9_mQI/AAAAAAAABPY/jBJaR-ccxIIRsIIIEwPMTuhlGSB2jzylQCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-cAnGYvT71Cs/XKwOHb9_mQI/AAAAAAAABPY/jBJaR-ccxIIRsIIIEwPMTuhlGSB2jzylQCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B1.jpg" width="200" /></a></div>
<h4>
<span style="text-align: center;">Tandoori Den</span></h4>
This place is a classic, and although not in the heart of the eating strip - on the other side of the junction, this is a place to be celebrated. Open for over thirty years they found themselves on the wrong side of the liquor licence line; Camberwell being a dry zone, while the other side of the junction could sell wine. Cue fifteen or twenty years of wrestling with council, and this place now can sell you a beer or wine (or spirit) with your Tandoori chicken, divine vegetarian options and generally excellent food - the place smells like roasting cardamon when you walk in. Habituated by swamis and Sikhs in coloured turbans, a must visit with park views out the windows.<br />
<br />
Walking from the junction opposite the Rivoli theatre, we have (in order of address, not stature):<br />
<br />
<br />
<a href="https://3.bp.blogspot.com/-emf0iyZ8obo/XKwOsPaqHwI/AAAAAAAABPo/St2XJLuNQO0eq640QopWhPKmhsnL9RkvACLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-emf0iyZ8obo/XKwOsPaqHwI/AAAAAAAABPo/St2XJLuNQO0eq640QopWhPKmhsnL9RkvACLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B2.jpg" width="200" /></a><br />
<h4>
Youngs Wine Bar</h4>
<br />
This place used to be Youngs Auction Rooms, which was a rambling timber and brick affair with stages in it, and has now been carved up into two eateries. The first is the wine bar, which really operates as a formal restaurant, with screen ordering, seating and presented bills as opposed to over the bar service. A trendy eatery, probably a bit over hyped with those trendy toilets, this place is what the junction has been needing for a while - a fine dine with a glass of wine (it's only rival probably Italy I on Burke Rd). A little starchy, but good quality if unfortunate views of the alley.<br />
<br />
<br />
<br />
<a href="https://1.bp.blogspot.com/-tMVboY7ySvI/XKwPOgCK0YI/AAAAAAAABP4/yvKhgewJkRIH4ZZwHaphB90kpfIBgIh2ACLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-tMVboY7ySvI/XKwPOgCK0YI/AAAAAAAABP4/yvKhgewJkRIH4ZZwHaphB90kpfIBgIh2ACLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B4.jpg" width="200" /></a><br />
The East End is the bar they've shaved off at the North-West end of Young's auction rooms, East End. Max Gorn, of Melbourne, allegedly an investor, speaking of shaved.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div>
<br />
<br />
A quick skip along the path here reveals:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BYKkmuydvt8/XKwPVjSgkFI/AAAAAAAABQA/Fn_tTo5XKigUjB4YwqYSfqAKLYcewTFVwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-BYKkmuydvt8/XKwPVjSgkFI/AAAAAAAABQA/Fn_tTo5XKigUjB4YwqYSfqAKLYcewTFVwCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ambrosia Mediterranean restaurant</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-wCxLI9AM7jM/XKwPn-XGeWI/AAAAAAAABQM/tvLK2mGOvFIgaBQIyfZPtvxb2-lXIMkKACLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-wCxLI9AM7jM/XKwPn-XGeWI/AAAAAAAABQM/tvLK2mGOvFIgaBQIyfZPtvxb2-lXIMkKACLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Paradiso ...with beer garden.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-fWBCkkQlCtU/XKwYkQlHtjI/AAAAAAAABQk/4Yn2IB9U29IB_hfkZmACmLTrUmVBFRuCACLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-fWBCkkQlCtU/XKwYkQlHtjI/AAAAAAAABQk/4Yn2IB9U29IB_hfkZmACmLTrUmVBFRuCACLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deco</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-w8WLYfo7mUg/XKwYmSHBIQI/AAAAAAAABQo/p7A55vRnLbA1HyxU1mYDrMdfaxIpOuYVQCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-w8WLYfo7mUg/XKwYmSHBIQI/AAAAAAAABQo/p7A55vRnLbA1HyxU1mYDrMdfaxIpOuYVQCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fiorelli - an oldie but one of the originals</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jTryOzsM1OA/XKwYvIyLk4I/AAAAAAAABQs/FQPjdzv6maseUVu9OOknRwMFqyz44nZOwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-jTryOzsM1OA/XKwYvIyLk4I/AAAAAAAABQs/FQPjdzv6maseUVu9OOknRwMFqyz44nZOwCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B9.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Modern Mexican</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Ra7DVClekkc/XKwN7eED9qI/AAAAAAAABPU/Ed7iN4ct6HoFS_ChXFORWdG41CK1BqcXgCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://4.bp.blogspot.com/-Ra7DVClekkc/XKwN7eED9qI/AAAAAAAABPU/Ed7iN4ct6HoFS_ChXFORWdG41CK1BqcXgCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B10.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese - OhShu</td></tr>
</tbody></table>
<br />
<br />
<br />
<a href="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-lktuQ2LOVp0/XKwN6A7K8OI/AAAAAAAABPQ/lTBXwcGoRs0noypFfPX9vf1OTQH0gFAUwCLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B11.jpg" width="200" /></a><a href="https://3.bp.blogspot.com/-nWHrf9IdHh8/XKwOlUTDDzI/AAAAAAAABPk/uD5Xt1e3HJkOsvLDOGWV841PVMe6ayLeACLcBGAs/s1600/kits%2Bcucina%2Bcamberwell%2B-%2B12.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-nWHrf9IdHh8/XKwOlUTDDzI/AAAAAAAABPk/uD5Xt1e3HJkOsvLDOGWV841PVMe6ayLeACLcBGAs/s200/kits%2Bcucina%2Bcamberwell%2B-%2B12.jpg" width="200" /></a><br />
<br />
Special Mention*<br />
<h4>
Franco-Belge</h4>
9 Evans Pl, Hawthorn East<br />
Tucked around the corner in a carpark (the old entrance for Harry Evan's hardware), just along the row before the Dan Murphy's, is a nice little bistrôt Franco-Belge. Their offerings are typically Franco, though when eating them you might think "a little bit more on the German side" which must be the Belgian influence. Charming host Fred and his wife Ange.<br />
<br />
<br />
IF SHOPPING FOR FOOD...<br />
<br />
Can I direct you to a little smoked fish joint at the Camberwell market?<br />
<br />
<h4>
<a href="https://www.camberwellfreshfoodmarket.com.au/tom-cooper/" target="_blank">Tom Cooper Smoked Salmon, Stall 23, Camberwell Fresh Food Market</a></h4>
<br />
Excellent fare, served by the Canadian man who makes it, to be enjoyed with a glass of wine.<br />
<br />
Read the review at <a href="https://www.goodfood.com.au/tom-cooper-smoked-salmon-camberwell/tom-cooper-smoked-salmon-20160317-4c5uy" target="_blank">Good Food </a>here.Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-24875125609274355112018-12-11T15:50:00.001-08:002018-12-11T15:58:19.467-08:00Roma o Morte - Where to Eat in Rome<a href="https://1.bp.blogspot.com/-UWw64fA2IN0/XA9Jnw6qWHI/AAAAAAAABNY/A3QLNrgaVQ85r11Cy3KEcdDTzfUS-riRgCLcBGAs/s1600/roma%2B-%2B1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-UWw64fA2IN0/XA9Jnw6qWHI/AAAAAAAABNY/A3QLNrgaVQ85r11Cy3KEcdDTzfUS-riRgCLcBGAs/s320/roma%2B-%2B1.jpg" /></a><br />
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<br />
Buongiorno.<br />
<br />
Rome. The eternal city. All roads lead to it, and if you're any kind of globe trotter, your feet will inevitably lead you to this ancient heart of Western Civilisation.<br />
<br />
But where do you go for the posh nosh once there? And are pizza and pasta the ONLY alternatives?<br />
<div>
<br /></div>
<div>
(Quick answer "no" ~ You will recall that in an earlier post I noted that offal is one of Rome's "local specialities". But restaurants of quality, as a cheat hint while you are there, tend to promote that they are "seafood specialists").</div>
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Click through to learn more...!!!<br />
<h4>
<a name='more'></a>A CITY OF ZONES</h4>
<div>
As a general geography and food note for the gourmet traveller (... not the magazine, m'dear... I mean YOU), can I recommend as a rule of thumb to avoid overly touristy areas while in Rome?<br />
<br />
I know this sounds glib, since this is one of the tourist meccas of the universe, but after having been to Rome a half a dozen times, I've discovered the city is one of food sectors, and while in tourist spots (immediately around the Colosseum being a top of mind concern) you technically <i><u>can</u></i> find the odd gem, generally you need to journey to restaurant centres in more urbane neighbourhoods.<br />
<br />
You see, the hot tourist spots have the equivalent of greasy cheap swill joints, so you need to go where the locals go – where they live, and where they work – to eat really well.<br />
<br />
The Vatican area is excellent (as you'd expect... the Pope lives there!), the old Market zones, the Jewish Quarter, Tridente... but the top of the hill near the main station (and even just outside the walls, where our old favourite pizza joint <a href="https://www.facebook.com/pages/category/Pizza-Place/Disco-Volante-315630638542411/" target="_blank">Disco Volante</a> is located), ah, now that is something.<br />
<br />
A ten minute walk from Termini is a large building which is the Treasury Building of Rome. The major road on which it sits, the Via XX Settembre, leads from the Porte Pia – where Garibaldi’s republican armies broke into Rome, which was entirely run by the church back then… their unification of Italy catch cry being “Roma o Morte” (Rome or Death) – and all the way down to the Capitol, which is surrounded by historic Roman ruins. And the Via XX Settembre is lined with every government palace imaginable, from the head offices of the Carabinieri to the Presidential Palace.<br />
<br />
Through the entranceways of grand government buildings you will spot policemen with submachine guns cheek by jowel with guards in traditional costume with helmets with swords, defending the most beautifully kept gardens you’ve ever seen. The Italian economy may have been faltering... but apparently not if you work for the government. And where the money is, so the food will follow.<br />
<br />
It is one of the best dining areas of Rome, and an excellent spot to begin your Roman food odyssey. <br />
<br />
Wander the back streets at the top of the hill that run parallel with the Via, and you are guaranteed an excellent meal. Here's a couple of recommendations:<br />
<br />
<br />
<b>Osteria 44</b><br />
Via Aureliana, 42/44, 00187 Roma RM, Italy<br />
<a href="http://www.osteriaquarantaquattro.com/" target="_blank">http://www.osteriaquarantaquattro.com/</a><br />
<br />
A classy establishment, Osteria 44 is very busy and good. Yellow fin tuna, saltimbocca, an exceptional wine list, seasonality being key in their offerings. The service is casual but solid: we were offered free bubbles on arrival because we had to wait for a table for four minutes (!), and limoncello at the end to thank us for our patience. Ten out of ten points to a very charming maitre’d with excellent English whose name is Sergio. Say hello to him for me, you'll recognise him by his beard.<br />
<br />
<br />
<b>Restaurant La Grande Bellezza</b><br />
Via Flavia, 59, 00187 Roma RM, Italy<br />
<a href="http://ristorantelagrandebellezza.it/">http://ristorantelagrandebellezza.it/</a><br />
<br />
A busy little restaurant, with local business people and government officials dining there during the day. Like any restaurant that purports to be good in Rome, they advertise that fish is a speciality. Top tip: ask for the specials/lunch card. Tourists are directed towards the full menu, which ends up meaning you may pay more – but then you get the full menu availability. Not over the top cost wise compared to Melbourne (my home), but not exceptional "financial" value for Italy (lunch specials at other venues for twelve euros, so, ya know)… but the food is of a very good quality.</div>
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***</div>
<div>
<a href="https://2.bp.blogspot.com/-l-Vyr28Ew30/XA9XQ8uwSoI/AAAAAAAABNw/RSGozEQ85IEnvfh9Nfy86x_jahQs5YVUwCLcBGAs/s1600/roma%2B2%2B-%2B1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-l-Vyr28Ew30/XA9XQ8uwSoI/AAAAAAAABNw/RSGozEQ85IEnvfh9Nfy86x_jahQs5YVUwCLcBGAs/s320/roma%2B2%2B-%2B1.jpg" /></a><br />
<h4>
SHOPPING</h4>
Eataly<br />
Piazzale 12 Ottobre 1492, 00154 Roma RM, Italy<br />
<a href="https://www.eataly.net/it_it/negozi/roma">https://www.eataly.net/it_it/negozi/roma</a></div>
<div>
<br /></div>
<div>
As a gourmet tourist, wanting to stuff your suitcase with regional specialities, may I direct you to mega-foodstore Eataly? It's conveniently located on the train line to the airport, near "Pyramid" station.</div>
<div>
<br /></div>
<div>
Italy’s mega-food store (with other stores in Torino, and New York at least), the biggest one is in Roma, running over four floors in an old factory, where they feature all kinds of regional foods, wine, butchers, beers, breads, fruit and veg, cooking schools, etc.<br />
<br />
And do you think tourists go there? Yeah, sure... local ones! It's like a giant Ikea of food, a gourmet paradise, and the well-heeled Romans love it.<br />
<br />
The ground floor features a number of green grocer stalls with all types of fresh vegetable produce, while at the distant other end the floor has gifts (cook books, fridge magnets, lollies/candy, etc.).<br />
<br />
The second floor features baked goods at one end, and wine at the other, including large barrels from which they can decant wine into giant bottles for you.<br />
<br />
The next floor features chacuterie, meats, and pasta varieties.<br />
<br />
How about a seafood section? What about a classy restaurant? A beer tap brew sampling section? Little tasting restaurants in the centre of each floor? Cooking class kitchens, or how about a venue to host your event?<br />
<br />
It's got it all.<br />
<br />
<br />
So there you go: a fleeting review of the Roman food scene; hardly comprehensive, but more notes for your next visit. <i><u>Next episode?</u></i> We're off to Umbria, the green heart of Italy: specifically Spoletto, Solarno and Assisi – home of truffles and wild boar stew!!</div>
</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-62843765341327921042018-10-18T21:36:00.001-07:002018-10-18T21:41:26.758-07:002018 Royal Melbourne Wine Awards<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-EBNml6zTz8M/W8lX8ljRxpI/AAAAAAAABMs/j1W0Pc6E3woRxL7spZN7SAiJVPXiN0k7gCLcBGAs/s1600/Wine%2BShow%2B-%2B20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-EBNml6zTz8M/W8lX8ljRxpI/AAAAAAAABMs/j1W0Pc6E3woRxL7spZN7SAiJVPXiN0k7gCLcBGAs/s320/Wine%2BShow%2B-%2B20.jpg" width="240" /></a><a href="https://www.rasv.com.au/royal-melbourne-wine-awards" target="_blank">https://www.rasv.com.au/royal-melbourne-wine-awards</a></div>
<br />
<h4>
Tasting Friday 19th October</h4>
I was fortunate enough to gain access to this industry event this morning, which features Australian wines exclusively, awards the Jimmy Watson trophy for best overall wine, and include in this review my pick of the bunch.<br />
<br />
Wine maker Frank Butera was my host. His family run winery Bass River Wineries were skillful enough to garner a silver medal in the Pinot Noir Category.<br />
<br />
The wine notes/guide at the door lists 68 pages of wine with up to 49 bottles/types/vintages per page, so there's around 3,200 bottles of wine to try. Sorry I couldn't cover them all, but the morning was only so long.<br />
<br />
Find out the winners and grinners below...<br />
<a name='more'></a><br />
<br />
The wines are not listed alphabetically, but by their blind tasting number allocation, and often only the winery is listed... not the actual "brand" of wine that winery might produce. So forgive me if I get the brand wrong, but the winery will be correct.<br />
<br />
Key to the following notes: asterisks (**) and <i>italics</i> mean they got my personal approval. The first number is the wine's "catalogue" number for the blind tasters, the next title is the exhibitor/winery, then I mention what medal category they won if any, and finally is the judges' tasting score.<br />
<h3>
<br />Top tasting notes</h3>
<br />
<b>Cabernet Sauvignon 2016</b><br />
<i>**5332 Xanadu Wines Gold 97.0</i><br />
The overall winner (the Jimmy Watson trophy) was Xanadu wines, with their offering of this Cabernet Sauvignon 2016. If you like cab sav's, you'll like this; with plenty of soil on the nose and profile, it's meaty and would go with a steak, roast or capricciosa pizza. I'm more of a pinot guy myself, so I only tried one Cabernet Sauvignon, and this was it.<br />
<br />
I visited Xanadu, in Margaret River some years ago. You can check that visit here... <a href="https://kitscucina.blogspot.com/2014/08/margaret-river-wineries.html" target="_blank">in writing</a>, or see <a href="https://kitscucina.blogspot.com/2014/09/margaret-river-wineries-movie.html" target="_blank">the movie!!</a><br />
<br />
<b>Sparkling, Traditional/Classic Method 9 + months Tirage Age</b><br />
<i>**1682 House of Arras Gold 96.0</i><br />
4621 Domain Chandon Australia Gold 96.0<br />
<br />
<b>Riesling 2018</b><br />
<i>**9646 Eddystone Point Gold 96.0 (my pick of the Rieslings)</i><br />
3556 Peter Lehmann Wines (Wigan Riesling) Gold 96.0<br />
5179 Caslte Rock Wine trust Gold 95.0<br />
5641 3drops Gold 95.0<br />
<br />
<b>Pinot Gris/Grigio 2018</b><br />
<i>** 4287 Raidis Estate Gold 96.0 (a winner, and an unusual rosé tone for a Pinot Gris, left on the skins and then squashed out the colour... novelty value?)</i><br />
<i>** 7727 Bay of Fires Gold 95.0 (these guys also killed it, again check out the pinots)</i><br />
9163 Kirrihill Wines Gold 95.0<br />
<br />
<b><br /></b>
<a href="https://1.bp.blogspot.com/-ebV8hiQVB60/W8lX83neW0I/AAAAAAAABMw/EcrPIUY-Ut4RCXHBFNl6_LUShuCLF4kUgCLcBGAs/s1600/Wine%2BShow%2B-%2B27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-ebV8hiQVB60/W8lX83neW0I/AAAAAAAABMw/EcrPIUY-Ut4RCXHBFNl6_LUShuCLF4kUgCLcBGAs/s200/Wine%2BShow%2B-%2B27.jpg" width="150" /></a><br />
<b><br /></b>
<b>Chardonnay 2017</b><br />
<i>**8300 Tolpuddle Vineyard Gold 97.0 (class category winner)</i><br />
<i>**9559 Shottesbrooke Vineyards Gold 95.0 (my ABOSLUTE favourite of the day - my hairs stood up on my neck when I smelt it, that good)</i><br />
<i>**8838 Strategic Link (trading as Montalto Vineyard & Olive Grove) Gold 95.0 (these guys cleaned up, a new wine maker, check out the pinot section... they get about tewnty mentions)</i><br />
1542 Giant Steps Bronze 85.0<br />
5009 Dominique Portet Winery Gold 95.0<br />
5254 De Bortoli Wines (Riorret... "Terroir backwards, a French joke, and the label's kinda French too) Gold 95.0<br />
6080 Yabby Lake International Silver 92.0<br />
6112 Jacob's Creek Wines Gold 95.0<br />
7766 The Jack Russell Wine Company Silver 93.0<br />
7870 Brookland Valley Gold 95.0<br />
7955 Giant Steps Gold 95.0<br />
9274 Brokenwood Wines Silver 93.0<br />
9430 Whimwood Estate Wines (Frank's mate) Silver 91.0<br />
<br />
<br />
<br />
<a href="https://3.bp.blogspot.com/-H0od1-dDZEE/W8lYMZfxQiI/AAAAAAAABM4/gmYph13SvWgeCLYpkw2o3rMzZwOTi_7cQCLcBGAs/s1600/Wine%2BShow%2B-%2B8.jpg"><img border="0" src="https://3.bp.blogspot.com/-H0od1-dDZEE/W8lYMZfxQiI/AAAAAAAABM4/gmYph13SvWgeCLYpkw2o3rMzZwOTi_7cQCLcBGAs/s200/Wine%2BShow%2B-%2B8.jpg" /></a><br />
<div>
<br /></div>
<div>
<a href="https://2.bp.blogspot.com/-ABZKQzeh500/W8lX5zmby3I/AAAAAAAABMo/eVVLm91kVB4EtcacXp9ntv7WKq95wd0RQCLcBGAs/s1600/Wine%2BShow%2B-%2B3.jpg"><img border="0" src="https://2.bp.blogspot.com/-ABZKQzeh500/W8lX5zmby3I/AAAAAAAABMo/eVVLm91kVB4EtcacXp9ntv7WKq95wd0RQCLcBGAs/s200/Wine%2BShow%2B-%2B3.jpg" /></a></div>
<div>
<br /></div>
<div>
<b>Pinot Noir 2017 & Younger (now we're in my country!!)</b></div>
<div>
<i>**5098 Bay of Fires Gold 96.0 (again!! – and this one the category winner)</i></div>
<div>
<i>**3445 Strategic Link (again) Gold 95.0 (a goody)</i></div>
<div>
<i><a href="https://www.bassriverwinery.com/" target="_blank">**Bass River Winery Silver 92.0 (my friend who brought me, visit their site here!!)</a></i></div>
<div>
1632 Paringa Estate Bronze 89.0</div>
<div>
4263 Boomer Creek Silver 90.0</div>
<div>
4435 Frogmore Creek Gold 95.0</div>
<div>
6999 Home Hill Bronze 89.0 (I liked it... they were ptretty tough judges!)</div>
<div>
7388 Oakridge Wines Gold 95.0</div>
<div>
7724 Spring Vale Vineyards Gold 95.0</div>
<div>
78.45 Coldstream Hills Silver 90.0</div>
<div>
8374 Greenstone Vineyards Gold 96.0 (very trendy)</div>
<div>
8726 Gypsy Brewing Gold 96.0</div>
<div>
9367 Frogmore Crekk Silver 90.0</div>
<div>
9425 B Seppelt & Sons Gold 95.0</div>
<div>
9730 Frogmore Creek (again) Gold 95.0</div>
<div>
<br /></div>
<div>
So there you have it! Soz I haven't included more on Italy, Rome tasting and the Umbria region and truffles, but they are coming. This article just seemed more timely/pertinent. From now, it's me your pal Kit, saying go get 'e. Avanti!!</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-36655814552856659552018-10-09T18:55:00.000-07:002018-10-09T18:58:23.440-07:00Cacio e Pepe<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span style="font-size: 11pt;">Welcome to the second instalment of <i>Kit’s
Cucina’s Trip to Italy, Rome special</i>.</span><span style="font-size: 11pt;">
</span><span style="font-size: 11pt;">This instalment, let’s talk about “cacio e pepe”.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">While we were in Rome, my wife was thrilled
to remake her acquaintance with this dish; essentially cheese and pepper with
pasta. This is a quintessentially “Rome” (as opposed to Roman) dish.<span style="mso-spacerun: yes;"> </span>Jane particularly liked it because it
ticked her "simple but tasty" boxes while not being considered a kid’s meal or
pretend food.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">That said, this is THE trendy dish of the
moment in Australia – we discovered on our return.<span style="mso-spacerun: yes;"> </span><a href="https://www.goodfood.com.au/" target="_blank">The Age/Sydney Morning Herald not only made it the lead recipe in their food supplement last week, but it was the cover dish on their promotion for their Good Food Guide for 2018-19 (pictured here).</a> So here’s my take on it if you would like to be on
the zeitgeist, as it were.</span></div>
<div class="MsoNormal">
<br /></div>
<a name='more'></a><br />
<h3>
<span lang="EN-US">Cacio e Pepe</span></h3>
<div class="MsoNormal">
<span lang="EN-US">Purists only use pecorino (a sheep milk
cheese) and pepper for this dish, and I have even seen some restauranteurs
simply rolling pasta in a whole wheel of this cheese to serve.<span style="mso-spacerun: yes;"> </span>But considering your wallet, and this
version's need to run a couple of pans, I’d supplement the pecorino with
parmigiana and warm the pepper first in some olive oil, with a little bit of
garlic to make it officially Italian.<span style="mso-spacerun: yes;">
</span>The real trick is to preserve the pasta cooking water and use this to
lube up the cheese sauce so it goes slick and covers the pasta.<span style="mso-spacerun: yes;"> </span>To wit, my version:</span></div>
<div class="MsoNormal">
<br /></div>
<h4>
<span lang="EN-US">Ingredienti:</span></h4>
<div class="MsoNormal">
<span lang="EN-US">Pasta: spaghetti, 1 pack (400 g)</span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">Pecorino: 320g grated</span></div>
<div class="MsoNormal">
<span lang="EN-US">Parmigiano: 120g grated</span></div>
<div class="MsoNormal">
<span lang="EN-US">Freshly cracked pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">Olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">Garlic (a couple of cloves)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="mso-bidi-font-family: Baskerville; mso-fareast-font-family: Baskerville;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US">Cook the pasta in a large
pot of salty water.<span style="mso-spacerun: yes;"> </span>When the spaghetti is
approximately 2 minutes off perfect, drain the pasta and save about a cup of
the starchy water for use in the sauce.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="mso-bidi-font-family: Baskerville; mso-fareast-font-family: Baskerville;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US">In a large pan, heat a couple
of tablespoons of olive oil on a low heat, then roughly crack black pepper into
it.<span style="mso-spacerun: yes;"> </span>Quite a lot actually, more
than you’d think… at least 2 teaspoons worth.<span style="mso-spacerun: yes;"> </span>Also throw in a couple of crushed garlic cloves (optional –
not in the real deal), and warm through to flavour the oil (do not let the
garlic brown, but get it transclucent).</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="mso-bidi-font-family: Baskerville; mso-fareast-font-family: Baskerville;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US">Tip the cooked pasta into the pan with
the oil, pepper and garlic, turn off heat, and toss in the cheeses.<span style="mso-spacerun: yes;"> </span>Now add the warm cooking water, a bit at a
time, to get the consistency right; the cheese sauce should wind up like thick
cream coating the pasta.</span></div>
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<!--[if !supportLists]--><span lang="EN-US" style="mso-bidi-font-family: Baskerville; mso-fareast-font-family: Baskerville;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US">Serve in four warmed pasta
bowls, and top with additional cracked pepper and grated cheese.</span></div>
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<span lang="EN-US">Top end gourmet Italian restaurants in Rome
would serve this dish with the pasta spiraled neatly on the plate.<span style="mso-spacerun: yes;"> </span><a href="https://www.youtube.com/watch?v=dxjwLJFPnow" target="_blank">Here’s a video that shows you how</a>,
though I think they could have got more on the fork, and with the cheese sauce
you would roll it up with the ladle on an angel and get more sauce covering.</span></div>
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<span lang="EN-US">Next week, some restaurant tips in Rome…</span></div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-85249860208006700572018-10-01T23:05:00.001-07:002018-10-01T23:05:52.046-07:00Italy: An Introduction (to a series of articles…) <div class="separator" style="clear: both; text-align: center;">
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Apologies for my absence, dear reader.<div>
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Things have been, how shall I put this? ....hectic in my life. My late father, Dr Denis Fennessy went and died (RIP Dad), I moved out of a house of eighteen years (not his, just coincidental), and subsequently went on a trip to Italy for a few weeks to recover – so I trust you don't blame me for the hiatus in entries here.<br /><br />In good news, however, I have come back with a swag full of notes on Rome, Umbria and their local specialities which should guarantee your gourmet satisfaction. I'll also be including some restaurant recommendations for you, which I'll be sharing over the next few weeks.<br /><br />So what can one say about Italy, and what makes Italy so very… Italian? <br /><br /> <a name='more'></a><br />Cobblestone streets, blocks of blue stone in squares, being driven over by small cars; people walking on the street and making way for cars and scooters as there is no pavement. Discordant ambulance sirens, the drone of traffic. Tooting. <br /><br />The smells: earth, sewers, petrol fumes, pizza, garlic. <br /><br />Living in Rome is like being in a thriving and living ruin, with string and wire attaching the new century on the top of thousand year old foundations. <br /><br />Churches, ruins, and fortifications prop up buildings with housing on top. The vista is filled with warm colours: the buildings in terra sienna, yellows, creams, and brick, with wooden shuttered windows. Roof tiles are baked half clay pipes – loose tiles threatening to fall onto the rococo balconies belowwith satellite dishes hanging off them. And the brick work: old block foundations, topped by millions of small flat bricks in frontages. <br /><br />It's controlled chaos. Wires hang out of walls, or lead to lights in the Forum across the grass. The roof tops are covered in home gardens and junk heaps that remind me of an old next door neighbour who was a hoarder. Bristles of television antennas frame memorials, churches and government palaces in the background. Those trees – pines – that look like floating clouds, the surprise sound of parrots flying past who were released from a bankrupt zoo in the fifties and managed to thrive. <br /><br />I was there in summer, and had an overwhelming impression of heat. The cities absorb the sun, so you swelter until you walk around a corner and are greeted by the relief of a breeze channeled up an alleyway. <br /><br />And of course what would Italy be, especially Rome, without tourists? German, Australian, American, English, Russian, the panapoly of Asian, all mixed in with an Italian background chatter at peak tourist attractions while refugees sell selfie sticks, rubber toys, hats, and water, and gypsies lie begging in the streets and in church porticos.</div>
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“Beware of pickpockets”. <br /><br />And the food? No joke, there is a lot of pasta and pizza everywhere; omnipresent, omnivorous but not necessarily omnipotent. You’d think Italy would be a nightmare for celliacs, but surprisingly the supermarkets sell gluten-free bread and the restaurants all offer allergy indexes as per EU regulatory requirements. <br /><br />You don’t get the restaurant diversity in each town or city as you do in the "new world" (I include the States here). Food is regionally focussed – each region's restaurants have virtually the same menu, the emphasis heavily on local specialities and seasonality. You might get standards between regions, like Pizza Margarita, but then in Rome the specialties being pushed – Roman food – are offal dishes like tripe and oxtail, whereas you never see that speciality pasta of Umbria (Strangozzi - "strange string"?) with tartufo (truffles), which is everywhere over there.</div>
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But neither region typically offers something as outlandish as spaghetti Bolognese. <br /><br />Which is part of the charm really, and will take up the next few entries... the differences between localities and what they offer.</div>
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Still - and you can have this for free - if you were to open a trendy Californian style Mexican restaurant with beers and tequila, you would make a killing.</div>
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<br />Next entry: eating around Rome… </div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-37531231075722559032018-07-05T21:22:00.000-07:002018-07-09T00:24:56.297-07:00The Royal George Hotel: Kyneton | Winter Solstice Lunch 2018<div class="separator" style="clear: both; text-align: center;">
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<h4>
24 Piper St<br /> Kyneton VIC 3444<br /><a href="http://www.royalgeorge.com.au/" target="_blank">www.royalgeorge.com.au</a></h4>
Why, hello there!<br />
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Regular readers of this blog may recall the annual winter solstice lunches I go on with some of my mates, and the rationale behind them (if not, read about previous ones here): <br />
<ul>
<li><a href="http://kitscucina.blogspot.com/2015/06/festivus-for-rest-of-us.html" target="_blank">2015</a> </li>
<li><a href="http://kitscucina.blogspot.com/2016/06/winter-solstice-tuesday-21st-june-2016.html" target="_blank">2016</a></li>
<li>2017 (I neglected to write this one up, because we went to the <a href="http://kitscucina.blogspot.com/2017/01/the-royal-standard-hotel.html" target="_blank">Royal Standard, which you can read about here</a>)</li>
</ul>
This year, we took our pagan festival to Kyneton on the suggestion of our rural host Lachlan Milne; and what a fantastic suggestion it was! In fact some suggested ALL of our future lunches should be at country pubs on the train line somewhere. <br />
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Read on to find out more and see some photos… <br />
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Kyneton is a one hour train ride from Melbourne, a real “country town” of some not insignificant beauty and charm, where we enjoyed the local hospitality. <br />
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The town itself is located in the Macedon Ranges, 87km NW of Melbourne - an easy one hour drive up the Calder Freeway; as explained by their <a href="http://kyneton.org.au/" target="_blank">local tourism website</a>. We, naturally, took the train because we would be drinking buckets of beer and red wine. <br />
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The walk from the train into town is a pleasant twenty minute walk or so, across a bridge over the Campaspe River (which feeds Lake Eppalock and along which I would camp as a kid). <br />
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We ambled past parks and gardens, the local town hall and theatre. The streets are filled with pubs and beautiful old art deco creations, like the Bank of New South Wales which now apparently serves as accommodation for visitors. <br />
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Kyneton was, pretty much, a staging ground or halfway point for miners on their way to the goldfields from Melbourne. A “supply town” for the diggings, it is filled with historical bluestone buildings. <br />
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The air is clean, the streets quiet, the parks filled with trees. There was a local football match on between Kyneton and Kangaroo Flat going on that day which we never made it to, too busy with the gourmandising, but which I had been keen on visiting for a can of beer, a fire and whatever they were serving from the lady’s auxiliary kitchen. <br />
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The Royal George Hotel is one of the oldest and best pubs in town, a rambling establishment of many rooms tacked onto each other, interconnected with doors, steps, and scullery maid stairwells, charming and full of character. <br />
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The pub itself had been taken over by new management only the night before our visit, though they were keeping the menu the same for now, and the food was good: antipasto, steaks and lamb shoulder. <br />
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We drank many bottles of red wine from their cellar which came to the table quite chilled; Kyneton gets frosty nights over winter, so the cellar is cold. This was quickly fixed by lining up the wines on the mantelpiece over our cheerful fire in a private dining room they’d allocated us in one of the wings. <br />
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There are other pubs too in town, that we (hazily to my memory) frequented on the walk back to the station – ones with TABs in them, and perhaps not as polished as the Royal, but honest country pubs with cold beer and a cheerful welcome. You might try: <br />
<ul>
<li><a href="https://www.kynetonshamrockhotel.com.au/" target="_blank">The Shamrock Hotel</a> </li>
<li><a href="https://www.thealbionkyneton.com.au/" target="_blank">The Albion Hotel</a> </li>
<li>The Newmarket Kyneton Hotel (no website, currently for sale) </li>
</ul>
And a review of the day? I’ll leave it to one of the satisfied texts I received: <br />
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<i>“Thanks for another great Winter Solstice lunch. Top notch company, food and wine. All brilliant.” </i><br />
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Well, you can’t say better than that. <br />
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I rate a gentleman’s lunch to Kyneton seven out eight tentacles (in the old scale) and heartily recommend you go there too… and have a winter solstice lunch with your friends next year!! <br />
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See some photos of our big day out below. </div>
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Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-87095931818852036812018-06-20T23:31:00.000-07:002018-06-21T17:21:33.775-07:00Instant Soup Recommendation - Ajishima Freeze Dried Miso Soup<div class="separator" style="clear: both; text-align: center;">
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Happy Winter Solstice!!! (in Australia - 8pm tonight, the 21st June)... and congratulations if you're reading this in the Northern Hemisphere and welcome to your longest summer day (you lucky, lucky b2*$%rds!).<br />
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Wherever you are, one and all, welcome!<br />
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What better to warm the cockles of your particulars, in the cold of winter, than with a warm soup? And dare I say it; an instant soup you made with the kettle?<br />
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"Quoi? Quel horreur!! Are you seriously recommending we now eat from packets? This is the thin end of the wedge..." I can hear you thinking.<br />
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Well, be prepared for a shock. I rarely do this, and this is not a paid endorsement, but can I direct your feet to the Asian section of your average suburban supermarket?<br />
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For photos of the packet, click here:<br />
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I found myself at the supré the other day, looking for vegetarian packet soups for the office. You know the sort, Maggi™ or whatever (actually "Continental™ Cuppa-Soups™"), and they were having a special; two packs of soup for three dollars.<br />
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I grabbed some, but my curiosity was piqued. Perhaps I could pick up some miso paste in the next aisle for a more gourmet experience?<br />
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Imagine my surprise on finding these freeze dried packet soups from Japan – where they made a miso soup (one with mushrooms and seaweed, the other with tofu and seaweed) – and simply freeze dried it... selling at less price than an MSG, two minute Cuppa-Soup with chicken and corn and croutons that was all totally fake.<br />
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I'm talking real food, as opposed to super fake empty calories, for less! Unbelievable. I rate it six and a half tentacles out of eight!!<br />
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Packet tip: "Add rice, more tasty!"<br />
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<br />Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-6084557429628496442018-05-27T19:42:00.002-07:002018-05-27T21:29:58.065-07:00Home made dog food<div class="separator" style="clear: both; text-align: center;">
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OK, fine, I can hear you saying:<br />
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"Where's the glamour gone? Dog *?!@# food? Kit's Cucina, that paragon of particularity, is now writing recipes for bally <u>dog food</u> (or "füd" if you'd prefer)? I thought this was supposed to be a gourmet's paradise???"<br />
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Relax. It is still gourmet. I've been scratching my head on what to write about next, and on making up Liam the whippet's dinner this weekend, decided you might benefit from a recipe that feeds your dog for under a dollar a day, is good for them, makes them smell less doggy – making them more bearable to hang out with in close confines – as well as making (hem hem) "cleaning up after them" more bearable.<br />
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Now, read on for this canine culinary miracle...<br />
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I was recently talking to a dog food marketer, who told me:<br />
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"... people's relationships with their dogs has changed. First, you've got your dog as dog. Tied up to a chain, on a farm, sleeping in an old water tank or something. They're a working dog. They get fed bottom of the line kibble. Then you've got your dog as pet. That kind of dog lives in a kennel, or maybe the laundry, but sleeps closer to the house and comes out with the family for walks and stuff. They probably get canned dog food. Then you've got your dog as family member. This dog sleeps inside the house, and hangs out with the people all day, and they get fresh dog food. And finally you've got your dog as child, or whatever, and these people are willing to spend anything to keep their dog healthy and get another couple of years out of them. Basically, the closer a dog sleeps to the bed, the more a person is prepared to spend on their food."<br />
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It was at this point my wife showed him a photo of Liam on our bed as I was waking up one morning...<br />
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Of course, the pet food industry is a relatively new one. Dogs used to survive on the scraps we left behind and what they could catch. But that all changed in the fifties with the introduction of canned dog food.<br />
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But you are what you eat, and in an era when our dogs live indoors, climb on furniture and generally hang out in close proximity to us as child substitutes, best friends and familiars, do you really want to hang out with something that smells like cheap canned dog food? With that awful "dog breath" and them sweating out the stink of the terrible processed food... THAT YOU FED THEM (!)?<br />
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And then picking up after them? Yech! I recall a dog we used to have called Radar, a golden cocker spaniel who was charming, but not only did he stink, the only thing I found more appalling than treading in his Pal™ dog food poo was accidentally emptying a can of Pal™ as I was feeding him directly onto my bare foot.<br />
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The canned food and his poo both looked and smelt the same.<br />
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Meanwhile; don't you want your dog to live a long and healthy life? If you know what they're eating, you've got more control over their health. Even if you buy the most expensive dried food, you can still be causing them harm.<br />
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Don't believe me?<br />
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<a href="http://www.abc.net.au/news/2018-04-30/popular-dog-food-suspected-of-making-dogs-sick-advance-dermocare/9699866" target="_blank">Did anyone see this product killing police dogs?</a><br />
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To wit, a home made dog food recipe for you and your loved furry friend:<br />
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Dog Food</h3>
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Ingredients:</h4>
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<li><b>2 kg mince</b> ~ I use human grade cheap beef mince, and pour the fat off while cooking (I got a couple of cups out, brrrr!!). You can use "pet mince" which is super cheap, but then it's usually right on the edge of being "off" and contains ground bones as well as guts, etc. deemed inappropriate for people, so why chuck it at your best friend? Also, if you make this recipe from human grade food, you can eat it yourself when times get tough. You could notionally survive on less than a dollar a day yourself!! (just throw in some cabbage and soy sauce and call it chow mein!!)</li>
<li><b>2 kilos mixed frozen vegetable</b>s: you know the sort, carrots, peas, corn, maybe some beans.</li>
<li><b>1 packet of frozen spinach</b>: apparently there's something in spinach they don't get from meat or those other veg. I believe it's to do with dogs eating the stomachs of their prey in the wild, which would have half digested grass in them...</li>
<li><b>2 cups of uncooked rice</b>, cooked: i.e. put two cups of uncooked rice in a pot, pour two cups of cold water for the first cup, and a cup and a half for the second cup of rice (i.e. three and a half cups of water to two cups of rice), bring to the boil, lower temperature to lowest and cover, turn off after ten minutes and allow to sit for five, take lid off, let steam out, fluff with a fork.</li>
<li><b>Salt</b>, a few teaspoons: preferably cheap iodised salt for their iodine needs.</li>
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In a large stock pot, brown the meat, pour off the fat into a container to set so you can compost/throw in the bin. <b>n.b.</b> do not pour the hot fat down the drain of the sink, as it will congeal and block it up. A plumber mate of mine once told me the most disgusting jobs to work on were people's sink drains since they would put fat down the drain which would go rancid all the way out to the street and that the smell is unbelievable.<br />
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Mix in vegetables to the cooked meat, then mix in cooked rice. Heat through until all really hot, put on lid of stock pot and allow to cool to room temperature for bagging.<br />
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Scoop out mixed food with a large spoon/ladle, and put approximately 100gm portions into those cheap plastic sandwich bags. One batch should make around 21 portions of dog food, or three weeks worth. Store in freezer, and leave a couple in the fridge. When you run out of thawed dog foods in the fridge, pull a couple out of the freezer to defrost in the fridge overnight.<br />
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Let the dog lick the pot clean.<br />
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<b>Supplements</b><br />
I'm not sure if this recipe covers a hundred percent of your dog's nutritional needs, but it comes pretty close and is cheap and good for them. Subsidise their diet with the occasional raw egg (for their coat), raw chicken wing (I believe these help with urinary tract infections) and a raw bone now and then (good for cleaning their teeth).<br />
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We also give our whippet a half a cup of dog bickies in the morning to stop the worms from biting and having him hassle us for his dinner early.<br />
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Oh yeah, and a bit of your sandwich.... and what are you eating now? Hmm, what does that taste like?<br />
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So, (dog) ciao for now, and please give your dog a pat for me.<br />
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Good boy!<br />
p.s. H<a href="https://www.youtube.com/watch?v=ZPGUN-WCYxk" target="_blank">ere's a fun video of a dancing dog that goes some way to explaining why I think dogs are so ace (all the good work Gin has done for Kate...).</a>Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-86460808633398607642018-04-03T00:08:00.002-07:002018-04-03T00:08:14.519-07:00Flambé<div class="separator" style="clear: both; text-align: center;">
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Hi! I know it's been a while, so here's a video of me setting fire to my tarragon chicken over Easter (see <a href="https://books.google.com.au/books/about/French.html?id=xYUYAAAACAAJ&redir_esc=y&hl=en" target="_blank">Damien Pignolet's 'French'</a> for the recipe... fantastic with saffron rice and a green salad).</div>
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Oh yes, and I've just followed my star sign's advice, and taken it easy and relaxed today... taking myself out to lunch. And what a great idea. If you have been finding yourself in difficulties, being dragged down by parking fines or fights with your telephone company (telco), can I recommend it?</div>
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I went to that stalwart o' Melbourne, <a href="http://www.theeuropean.com.au/" target="_blank">the European</a>, where I found out that "petite fours", the small desserts, are named (literally) "little oven", which is what they were traditionally baked in. See? You learn something new every day.</div>
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Anyway, miss you, love you, byeeeee!!!</div>
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(click here to see the vid!!)</div>
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Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-19701727965619640852018-02-19T19:30:00.001-08:002018-02-19T19:30:22.307-08:00Grape Expectations!<div class="separator" style="clear: both; text-align: center;">
<a href="https://youtu.be/I1cle0IssNI" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="848" data-original-width="1600" height="169" src="https://3.bp.blogspot.com/-0xPafQCTstA/WouVzO-UjtI/AAAAAAAABE4/C3_9iHx5RfQjdFs6jVAPaUOtNIIttEWdACLcBGAs/s320/wine.png" width="320" /></a><span id="goog_1974580060"></span><a href="https://www.blogger.com/"></a><span id="goog_1974580061"></span></div>
Wine? Why not? What is it? How was it invented? And can I have some more please?<div>
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"No"<div>
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Oh.<br /><a name='more'></a><br />Join the Eatiquette team as they take us through the finer points of tasting, drinking and serving that ultimate expression of fine dining and complement to all great food... WINE!!!</div>
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<br /><a href="https://youtu.be/I1cle0IssNI" target="_blank">https://youtu.be/I1cle0IssNI</a><br /><br />Bon appétit... you lush.</div>
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Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-52656757452477503492018-02-12T19:26:00.003-08:002018-02-12T19:32:37.262-08:00Touching Cloth – Napkins and Their Use<a href="https://youtu.be/prOSc9vGXXE" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://2.bp.blogspot.com/-YcbihZLak5M/WoJYV-aLCaI/AAAAAAAABEc/nLq6MwilxcUNxOLkIamUHYC_BZ_RyraZACLcBGAs/s320/Napkins.png" /></a>Why hello there, you!!<br />
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Have you ever found yourself out at a dining experience and not quite sure how to deal with the napery? You're not alone.<br />
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To drape the cloth on your lap yourself, or not? What signals are you giving with your serviette? How were napkins invented? And how, oh how, in short, do you use one without looking like a complete klutz?<br />
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Worry no more; help is at hand! Check out this week's episode of 'Eatiquette' and become an instant "legend of linen"!!<br />
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<a href="https://youtu.be/prOSc9vGXXE" target="_blank">https://youtu.be/prOSc9vGXXE</a></div>
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Avante!!</div>
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p.s. If you've enjoyed any of these videos, please share them with your friends!! Awww, g'wan!!</div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-79611724411124137102018-02-08T15:41:00.000-08:002018-02-08T15:54:52.562-08:00Sakura Kaiten Sushi<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-L6u-txVXl2o/WnzfxyTguMI/AAAAAAAABDw/O2Dd9VewaVoPS-PV8jz2X698gpsT5qqtQCLcBGAs/s1600/IMG_4337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-L6u-txVXl2o/WnzfxyTguMI/AAAAAAAABDw/O2Dd9VewaVoPS-PV8jz2X698gpsT5qqtQCLcBGAs/s320/IMG_4337.jpg" width="240" /></a></div>
<h4>
61 Little Collins St, Melbourne VIC 3000</h4>
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Yummmmmmm!!!!!!<br />
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And this time I mean it.<br />
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<a name='more'></a>Located directly behind the Melbourne Club a la cita, this little sushi place is the real deal. A sushi train, with little screens in front of you so you can order things that aren't already on the carousel – or to order drinx – which then get delivered by a robot on a seperate eye level track. Pile your dishes, each colour indicating the price, and show off to all there your prodigious gourmet appetite.<br />
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Yesterday I was taken to this authentic eatery along with some Japanese visitors to our fair city, and it was simply exceptional. I had my first sea urchin (very fishy/ocean tasting, like the red part of scallops... or licking the back end of a fish), we enjoyed raw squid, scallops, and the "belly" meat of a tuna, the most tender and prized part. Washed down with Asahi, it was, in my old rating scale, eight tentacles out of eight.<br />
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A quite small venue that seats maybe thirty people, they open for lunch and dinner, but are shut on Sundays. Get there early or late to get an easy seat, otherwise expect to queue.<br />
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<br />Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-4510301012661347922018-02-04T15:25:00.000-08:002018-02-20T21:02:32.461-08:00The Waiting Game<a href="https://3.bp.blogspot.com/-8rPgiCUlo4U/WneVdFjNIdI/AAAAAAAABDY/9ftlZd5K4uAgdWYLGkPitW6iq5usqhrbQCLcBGAs/s1600/Screen%2BShot%2B2018-02-05%2Bat%2B10.14.36%2BAM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-8rPgiCUlo4U/WneVdFjNIdI/AAAAAAAABDY/9ftlZd5K4uAgdWYLGkPitW6iq5usqhrbQCLcBGAs/s320/Screen%2BShot%2B2018-02-05%2Bat%2B10.14.36%2BAM.png" /></a><br />
Waiters! Who are they, and what do they do? This week it's an early release Eatiquette episode, the Waiting Game, where we examine how to deal with the doyen of the dining room. Bon appetit!!<br />
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<a href="https://goo.gl/gX7C4N" target="_blank">https://goo.gl/gX7C4N</a><br />
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p.s. I get a cameo in this one!! See if you can spot me (hint, I'm in the kitchen scene!!).<br />
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;)<br />
<br />Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-63478565635660429082018-01-29T17:26:00.001-08:002018-01-29T17:27:37.928-08:00The Perils of Porcelain<br />
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<span style="text-align: center;">Plates! What are they, where do they come from, and how do we use our precious porcelain pals properly?</span></div>
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And - incidentally - how, oh how, did that guy do that amazing thing with his ears?<br />
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Ah, it must be a Tuesday! Find Episode 3 of 'Eatiquette' here: The Perils of Porcelein, your guide to plates! (please like, share, etcetera etcetera and so forth...):</div>
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<a href="https://youtu.be/-GBkjfvz8EM" target="_blank">https://youtu.be/-GBkjfvz8EM</a></div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-48836672785746075012018-01-22T14:48:00.000-08:002018-01-22T14:48:05.922-08:00Knife Know How!<br />
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It's the second episode of our pilot comedy series Eatiquette!<div>
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Didn't think much of forks? Perhaps you're a knife person? (pass it on!!)<br /></div>
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<a href="https://t.co/BDKIMYiUTb" target="_blank">https://goo.gl/skZ5Wo </a></div>
Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0tag:blogger.com,1999:blog-4290009671427214328.post-55534519493419946152018-01-15T19:01:00.000-08:002018-01-15T19:03:57.595-08:00How to Use a Fork!<div class="separator" style="clear: both; text-align: center;">
<a href="https://goo.gl/iWUuxV" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="429" data-original-width="849" height="161" src="https://3.bp.blogspot.com/-YN8eF-Z8SuM/Wl1qNW_4LEI/AAAAAAAABAs/-D0mcYJmYJsxrHhYm53OcD0PT7RJPTy5ACLcBGAs/s320/Screen%2BShot%2B2018-01-16%2Bat%2B1.52.50%2BPM.png" width="320" /></a></div>
Howdy Cowdies! Happy New Year from Kit's Cucina and Blue Vapours!!<br /><br />Over the holidays we made some short comedy bits on table etiquette.<br /><br />Here's the first one on how to use a fork! Learn "western" table manners without being lectured too AND having a laugh!!<br /><br /><a href="https://goo.gl/iWUuxV">https://goo.gl/iWUuxV</a><br /><br />Please watch/share/like so we can get the clicks up on YouTube and hopefully find a sponsor eventually. We'll be posting one a week!!<br /><br />p.s. It's my foot doing the stunt work!!Kit Fennessyhttp://www.blogger.com/profile/10691533888051069568noreply@blogger.com0