not gourmet

Tapas: Parmesan Eggplant Chips

2006-10-30T10:17:00.000+10:00

Ingredients:
1 large eggpant (aubergine), 2 eggs, 250g parmesan cheese (finely grated), 1 cup breadcrumbs, 2 cups olive oil

Cut eggplant into 2 centimetre wide chips (about 5 centimetre length). Heat the oil in a frying pan on high heat. Combine the parmesan and breadcrumbs on a plate and set aside. Lightly beat the eggs in a small bowl and coat each chip one by one in the egg wash, then coat with the parmesan and breadcrumb mix.

Set aside the chips and carefully fry in small batches until golden brown. Drain well on paper towels and store in a warm oven until all the eggplant chips have been fried.

Arrange and serve on small plates.

Teriyaki Salmon

2006-09-29T12:17:00.000+10:00

Ingredients:
750g salmon fillets (approximately 4 fillets), 200ml Japanese soya sauce, 1 tablespoon sake, 2 teaspoons miren.

Add the soya sauce, sake and miren in a bowl and stir until combined. Add in the salmon fillets and stir until the salmon is well coated in the marinade. Cover and refrigerate for 24 hours.

Heat a frying pan over a high temperature. Drain the marinade liquid from the salmon and fry the fillets for one minute on each side.

Season with salt and pepper to taste.

Tapas: Rosemary Lamb

2006-08-30T09:56:00.000+10:00

Ingredients:
1kg lamb (cut into bite sized pieces), 1 cup fresh rosemary (lightly packed), 3 cloves garlic (crushed), 2 lemons (juiced), 1 cup olive oil.

Combine the olive oil, rosemary, garlic and lemon juice in a bowl and stir to combine well. Add in the lamb and stir until the lamb is well coated in the marinade. Cover and refrigerate for 24 hours.

Heat a frying pan or wok over a high to moderate temperature. Drain the marinade liquid from the lamb and set aside. Adding in both lamb and marinade will cause the lamb to boil, not fry. Add the lamb to the pan, stir occasionally and cook for approximately 15 minutes. If the lamb sticks to the bottom of the pan, a small amount of marinade can be added.

Season to taste and serve on small plates with a wedge of lemon.

Tapas: Chorizo, Scallop and Potato Stacks

2006-07-18T15:50:00.000+10:00

Ingredients:
2 chorizo sausages, 12 scallops, 2 potatoes, small tub of crème fraîche, 1 tablespoon olive oil.
Peel and slice the potato into ½ centimetre slices. Also slice the chorizo into ½ centimetre slices.

Heat the olive oil in a frying pan over a moderate temperature and fry the potato slices until browned on the outside and soft and tender on the inside. Remove the potato slices and set aside on paper towels to remove any excess oil. Drain the oil from the frying pan and the chorizo. Cook the chorizo slices until well browned.

Remove the chorizo and also set aside on paper towels to remove any excess oil. Drain the oil from the frying pan, leaving a small amount to cook the scallops in. Raise to temperature to high and cook the scallops on both sides for 30 seconds

Once the scallops are cooked, arrange the stacks in the order of potato, chorizo then scallop. Spoon a small amount of crème fraîche on the top of the stack and serve on small plates.

Thai Fish Cakes (Salmon)

2006-06-04T11:55:00.000+10:00

Ingredients:
500g salmon fillets or any oily fish, 1 tablespoon Thai red curry paste, 1 tablespoon fresh coriander (chopped), 1 tablespoon shallots (finely diced), 1 teaspoon corn flour, peanut oil for shallow frying.

Remove any bones from the salmon and mince lightly in a food processor. Combine the salmon, red curry paste, coriander and shallots in a bowl and mix well. Add the corn flour to bind the mixture if necessary.

Form the mixture into small balls and flatten out to shape the fish cakes. Heat the peanut oil in a frying pan over a high temperature. Carefully fry the fish cakes on both sides until golden brown.
Remove the fish cakes from the oil, drain well on paper towels and store in a warm oven until all the fish cakes have been fried.

Tapas: Asparagus wrapped in Jamon

2006-05-13T10:07:00.000+10:00

Ingredients:
250g fresh asparagus spears, 6 slices of Jamon (Prosciutto can be substituted).

Boil the asparagus in lightly salted water until they are soft and slightly flexible but can still snap. Remove, blanch under cool running water and drain well. Arrange the asparagus into small bunches and wrap tightly in the Jamon slices.

Place the asparagus / jamon bunches on a baking tray, drizzle with a small amount of olive oil and grill under a moderate temperature for approximately 15 minutes or until the Jamon starts to crisp.

Season with pepper, garnish with grated parmesan cheese (optional) and serve the individual bunches on small plates.

Preserved Lemons

2006-05-07T11:54:00.000+10:00

Preserved lemons are widely used in Moroccan cooking but can also be used as interesting addition to many other cuisines.

Ingredients:
1kg lemons, 2 cups salt / rock salt, juice of 2 lemons, 2 dried bay leave, 1 teaspoon dried cloves, 1 large perserving jar.

Note: Most supermarket lemons have their skins coated with wax and are unsuitable for preserving.

Scrub the lemons clean, then cut each lemon into quarters ensuring that you don’t slice all the way through.

Over a large bowl, pack the cut openings of each lemon with salt and arrange in a large perserving jar. Add the bay leaves and cloves to the different layers. Once the jar is full, add the lemon juice and remaining salt (including any that spilt into the bowl). Fill the jar with boiling water.

Leave the jar opened for 30 minutes so that any air bubbles can escape. If you notice any air pockets that haven’t risen, gently tap the side of the bottle. Pour a thin layer of olive oil over the surface to cover, seal tightly and store at room temperature for one month prior to use. Invert the jar at least once a week.

Refrigerate once opened.

Tapas: Pippies in White Wine Sauce

2006-05-01T10:13:00.000+10:00

Ingredients:
1kg pippies, 1 tablespoon olive oil, 1 medium onion (finely diced), 6 cloves garlic (crushed), 2 cups dry white wine, ½ cup vegetable stock, ½ cup parsley (lightly packed), 1 teaspoon plain flour.

Soak the pippies for 24 hours in fresh water to expel and remaining sand. Lightly scrub the shells clean if necessary.

Heat the olive oil in a saucepan over a moderate temperature. Sauté the onion and garlic until the onion is transparent. Add in the flour and stir well for two minutes. Add the wine and half of the parsley and simmer for 15 minutes or until the sauce has reduced slightly and thickened.

Add the pippies to the sauce, stir and remove them as they open. It is important to discard and pippies that have not opened.

Add the remaining parsley to garnish and serve in small bowls.

Tapas: Tomato Chicken Drumsticks

2006-04-22T15:11:00.000+10:00

Ingredients:
1kg chicken drumsticks (skinless), 1 medium onion (finely diced), 6 cloves garlic (crushed), 1 teaspoon paprika, 2 x 400g cans Roma tomatoes (diced), 1 cup chicken stock, ½ cup dry white wine, 1 tablespoon olive oil.

Preheat your oven to 180 degrees C.

Heat the olive oil in a saucepan (an oven proof sauce pan will save you time later) over a moderate temperature. Brown the chicken drumsticks and set aside. Add the onion and garlic and sauté until the onion is transparent. Add the paprika and stir briefly to roast the spice, then add the wine and simmer to reduce slightly. Lower the temperature, add the tomatoes and chicken stock and leave to simmer for approximately 15 minutes.

Remove from the heat and arrange the browned chicken drumsticks in the sauce. Cover and bake for approximately 30 minutes or until the meat is falling off the bone.

Add salt and pepper to taste and serve individually on small plates.

Easy Pasta: Meatballs and Baby Spinach

2006-04-16T08:56:00.000+10:00

Ingredients:
1 litre base tomato sauce, 500g beef mince, 1 tablespoon fresh basil (lightly packed), 1 teaspoon dried oregano, 1 cup red wine, grated parmesan for serving.

Form the mince into bite sized meatballs and set aside. Add the tomato sauce, basil, oregano and red wine in a saucepan and heat on a moderate temperature for approximately 15 minutes. Next add the meatballs and leave to cook for approximately 15 minutes or until the meatballs have cooked. Lower the temperature, add the baby spinach and leave to simmer until the spinach has wilted.

Season to taste and serve over hot pasta.

Beccofino

2006-04-13T10:22:00.000+10:00

10 Vernon Terrace Teneriffe, Brisbane. Queensland

The writing on the wall says it all “Semplice é Preferita” – Simple and Preferred.

A feeling of sheer joy and anticipation flowed through me on first taste. Brisbane finally has an Italian restaurant that knows the meaning of simplicity. A glass of Italian Sangiovese and an entrée of carpaccio di manzo (thinly sliced raw beef with artichoke leaves and grana padano) set the scene for what was a memorable dining experience.

It’s times like this I wish I had a bigger stomach, and a bigger wallet.

The choices here are extensive – giant wood fired pizza that takes a healthy appetite to consume solo, delicately flavoured pasta such as the outstanding rigatoni con ragu di pancetta pomodorini e porcini (rigatoni with pancetta, cherry tomato and porcini mushrooms) or hearty fares such as galletto arrosto (partially boned whole roast spatchcock with sautéed greens). I’m getting hungry just writing about this!

Service is homely and welcoming with the staff more than happy to stop to chat with you. They don’t take reservations, so make sure you arrive early.

Entrées - $14-16, Mains - $16-26, Pizza - $16-18, Dessert - $8. Fully licensed with a wide range of local and imported wines.

Roasted Pork Belly with Asparagus and Mustard Sauce

2006-03-21T09:25:00.000+10:00

Ingredients:
500g pork belly (cut into 5 cm square pieces), 200g fresh asparagus spears, 200ml crème fraîche, 2 tablespoons dijon mustard, 2 teaspoons demi glace

Preheat your oven to 180 degrees C. Place the pork belly skin side down on a baking tray and bake for 45 minutes. If you place the pork belly skin side up, the skin will dry and crisp. This dish is best served with soft tender skin.

Combine the crème fraîche, dijon mustard and demi glace in a small saucepan and simmer on very low heat. Leave the sauce to thicken and reduce while whisking occassionally.

Season to taste and serve over steamed or boiled asparagus.

Pork Belly Madness

2006-03-11T19:17:00.000+10:00

I like a challenge. Ed Charles over at Tomato is holding a Post and EaT Everything WeekEnd Lame LeftoverS (Pete Wells) event to gather ideas and recipes that use what most people leave to waste or throw away. As simple as this sounds, I never let anything go to waste.

This is probably the closest that I get to leftovers… One 3 kilogram slab of prime pork belly, every piece cut, cooked and enjoyed.

The two main dishes that the pork belly is intended for are Porketta (Italian Pork Roast) and Roasted Pork Belly with Asparagus and Mustard Sauce. However, there will be a few pieces left over once I trim the belly for the pieces I need.

Let’s start trimming. First cut off two strips approximately 5 centimetres wide. Halving these should give you four perfect sized pieces for the Roasted Pork Belly with Asparagus and Mustard Sauce. (Recipe)

The Porketta is going to be a rolled roast so we better fillet off the ribs. Leftovers! Carefully trim away the ribs ensuring that you don’t leave too much meat on the bones.

Time for a snack – Chinese Pork Ribs

Ingredients:
1 tablespoon char siu sauce, 1 tablespoon soy sauce and 1 teaspoon Chinese cooking wine or sherry.

Marinade the ribs for one hour then grill or roast until cooked. Serve and enjoy.

Now back to the Porketta. Roll the meat to check the skin overlap - you don’t want any skin folded into the centre of the rolled roast. At this stage you will need to remove part of the skin by scoring and gently peeling or cutting away the excess skin. When rolled again you should have a nice meaty piece in the centre that’s perfectly surrounded by skin. What about the piece of skin? Leftovers!

Time for another snack – Pork Crackle

I’m sure everyone know how to cook this one – score the skin, lightly oil and salt then grill until crispy.

Back to the Porketta. There are many ways to cook Porketta, but this is one simple way that I enjoy.

Ingredients:
1 cup loosely packed rosemary, 12 black peppercorns, 3 cloves garlic, 125ml olive oil.

Preheat your oven to 180 degrees C. Combine all of the ingredients in a food processor or blender and blend until a smooth paste is formed. Lay the pork belly skin side down and spread a thin layer of the paste onto the meat. Gently rub into the meat, then roll and tie the pork belly with some cooking string.

Place into a roasting pan, cover and cook for approximately 2 hours.

So here it is - one 3 kg slab of pork belly, four dishes and no waste.

Easy Pasta: Marinara

2006-03-07T12:20:00.000+10:00

Ingredients:
1 litre base tomato sauce, 125g mussel meat, 125g calamari tubes (sliced), 125g shelled prawns, 125g scallops, 1 tablespoon fresh basil (lightly packed), 2 small anchovy fillets, fresh parsley for serving.

Heat the tomato sauce in a saucepan on a moderate heat. Once the sauce has heated, lower the temperature and add the calamari, prawns, scallops, anchovy and basil.

Leave to simmer for approximately 15 minutes or until the seafood has cooked.

Season to taste and serve over hot pasta.

Beef Cheek and Okra Curry

2006-03-01T17:00:00.000+10:00

Beef Cheek and Okra Curry. I’m not eating that!

Let’s just call this dish “Beef and Bean Curry”….. (Bovine Bits and Ladies Fingers was my first choice for a title)

Dishes using the not so glamorous cuts are usually met with a grimace and immediate dismissal. Why? Society today has forgotten how to eat and certainly forgotten how to cook. Cooking offal once came out of necessity – nothing was wasted and prime cuts were only for the rich and royalty.

Have times changed? Maybe, but now people would rather cook with low meat content, high fat products such as “budget” mince and sausages. You can keep your sausages – at least I know which part of the animal my offal came from.

What I really enjoy about cooking and eating offal is the flavour and the texture. The lip-sticking qualities of the beef cheeks and the okra make the mouth-feel of this dish unique yet addictive.

I would love to share this recipe with you, but this is one of my secret family recipes that has been handed down from generation to generation. Just a little hint though - Beef cheeks, okra, onion, garlic, ginger, paprika and tumeric..... If you desperately want to know, you can always drop me an email.

Easy Pasta: Italian Sausage and Borlotti Bean

2006-02-25T17:24:00.000+10:00

Here’s the first variation in the Easy Pasta series. Enjoy.

Ingredients:
1 litre base tomato sauce, 6 Italian sausages (cut into 3 cm pieces), 400g borlotti beans, 1 tablespoon fresh basil (lightly packed), grated parmesan for serving.

Note: if you are using dried borlotti beans, refresh by soaking overnight in room temperature water. Drain the water and transfer the beans to a saucepan. Cover with water and boil for 15 minutes or until soft and tender. Measure 400g after the dried beans have been refreshed.

Heat the tomato sauce in a saucepan on a moderate heat. Once the sauce has heated, lower the temperature and add the sausages. Leave to simmer for approximately 15 minutes or until the sausages have cooked. Add the borlotti beans and the basil and leave to simmer for another 15 minutes.

Season to taste and serve over hot pasta.

Easy Pasta: The Base - Tomato Sauce

2006-02-22T21:03:00.000+10:00

Cooking doesn’t need to be complex. Cooking is all about the basics. Learn the basics, experiment and educate your palate - the rest is easy.

This is the starting point for a series of recipes that I will be publishing over the coming months. This series will take you back to the beginning - starting with a base pasta sauce and then adapting it to create delicious variations.

To all of the novice cooks, I hope that you master this easy sauce and enjoy experimenting with your own variations.

Step one (a): Passata / Tomato Puree – advanced method

Ingredients:
3kg vine ripened Roma tomatoes (yields approx. 1 litre puree)

De-seed and skin each tomato. The easiest method for doing this is to quarter each tomato, and then use a spoon to scoop out the seeds. Next remove the skin by laying the tomato skin side down on a cutting board and run a sharp knife between the flesh and the skin.

Baking the tomato is a personal preference. I find that lightly baking enriches and sweetens their flavour. You can leave out this part if you don’t feel it’s necessary. Bake the tomatoes in a 90 degree C oven for approximately 30 minutes or until they are soft and fragrant. Be careful not to cook, colour or burn the tomatoes.

The traditional method of pureeing the tomato was to press through a fine sieve. Puree the tomatoes in a food processor or blender unless you’re feeling enthusiastic and energetic. The texture can be either perfectly smooth (polpa di pomodoro) or a little chunky (passata rustica). I prefer mine a little rustic. This puree can be stored in an airtight container for one week or frozen for longer periods.

Step one (b): Passata / Tomato Puree – beginner method

Buy good quality passata / tomato puree from your local supermarket. Just don’t use tomato paste as a substitute.

Step two: Tomato Sauce

Ingredients:
1 litre passata / tomato puree, 1 tablespoon fresh oregano (lightly packed), 1 medium onion (diced), 3 cloves garlic, olive oil.

Heat a small amount of olive oil in a saucepan over moderate heat. Sweat off the onion and garlic until the onion is transparent. Lower the temperature, add the tomato puree and oregano and simmer for 1-1½ hours or until the sauce has thickened. Stir regularly. If the tomato sauce tastes tart, add a teaspoon or two of sugar.

This tomato sauce can be served over some pasta or stored for in an airtight container for up to one week. It can also be frozen for longer periods. I make this base sauce in bulk quantities and freeze for later use.

Stay tuned for the rest of this series where I’ll show you how to use this sauce to create several delicious and easy pasta dishes.

Cheese Sandwich

2006-02-21T19:26:00.000+10:00

This one is dedicated to Pete Wells. Tonight I had a cheese sandwich...

Haloumi cheese, parsley and mint, on Turkish Pide with a twist of lemon.

Yoghurt Lamb Curry

2006-02-20T14:40:00.000+10:00

Having grown up in an Asian household, the complex flavours of curries are something that my palate adapted to at an early age. It's what I grew up eating and it's what I know how to cook best. Here's a recipe for a curry you won't find in any restaurant.

Ingredients:
750g lamb / 1kg lamb shanks (French trimmed and cut in half), 500ml yoghurt, 4 teaspoons garam masala, 2 teaspoons cumin (ground), 1 teaspoon curry powder, ¼ teaspoon cloves (ground), 4 teaspoons paprika, ¼ tumeric, 1 teaspoon fresh ginger (grated), 3 cloves garlic (crushed), 1 onion (finely diced), peanut oil, salt and pepper to taste.

Combine the yoghurt, garam masala, cumin, curry powder and cloves in a large bowl and mix well. Add lamb and stir to coat. Cover and refrigerate overnight.

Heat some peanut oil in a saucepan on a moderate heat. Sauté the onion, garlic and ginger until onion is transparent. Lower the temperature to low and add the paprika and tumeric. Gently roast the spices so the flavour enhances. Add lamb (including marinade), stir to combine, cover and leave to simmer on low heat for approximately two hours. Stir regularly and ensure the curry isn't sticking to the bottom of the pan.

Once the meat is tender, serve on a bed of rice.

Mascarpone Mousse with Berries

2006-02-18T18:03:00.000+10:00

There is nothing better than spending a beautiful late summer Queensland day than dining al fresco. The waves are gently crashing against the beach, Veuve Clicquot is flowing and the natives are restless…. dessert time.

A good friend was kind enough to reveal his secret recipe for this one – thank you Carlo.

Ingredients:
150g blueberries, raspberries, strawberries or any fruit that is in season, 500g mascarpone, 4 tablespoons castor sugar, 4 eggs, ¼ cup Vanilla Galliano, ¼ cup Cognac.

Separate the eggs. Whisk the eggs whites until soft peaks form and set aside. Combine the egg yolks, castor sugar, mascarpone, Galliano and Cognac and whisk until a creamy consistency has been reached and the sugar has dissolved. Gently fold in the egg whites and refrigerate for one hour.

Add berries, serve and enjoy!

Chorizo Risotto

2006-02-16T20:27:00.000+10:00

The pantry is bare, it’s a weeknight and it’s getting late… what do I cook? Here’s a simple recipe that isn’t too difficult to prepare.

Good quality passata / tomato puree and tomato paste are easy to find in a supermarket and is usually something I stock in my pantry. Stock on the other hand – home made is the best option but if you really have to, go for a low salt option. I make large batches of stocks and freeze in smaller take away containers for later use. The chorizo can also be frozen without losing its flavour.

Ingredients:
3 chorizo sausages, 1 cup arborio rice, 1 medium onion (diced), 1 teaspoon chilli powder, 500ml vegetable stock, 500ml passata / tomato puree, 2 tablespoons tomato paste.

Slice the chorizo into thin bite sized pieces and fry in at a high temperature until browned. The trick here is to fry the chorizo starting with a cold pan. This negates the need to fry in oil and allows the fat to drain out of the sausages. This nicely spiced oil will be used for the next stage of the risotto.

Remove the chorizo from the pan, leaving as much oil as possible.

Sweat off the onion in the oil until transparent, and then add the rice. Fry the rice briefly while stirring to coat in the oil. This will help the rice absorb the liquid. Add half of the stock then lower the heat and cover.

After about 5 minutes the rice should have absorbed most of the stock. Add in half of the tomato sauce and stir again. The chilli powder can be added at this stage. You will need to keep stirring and adding small amounts of stock and tomato puree as the rice absorbs the liquid. This will take approximately 30 minutes. When the rice is mostly tender add in the chorizo. This only needs to warm and mix through the risotto.

To finish the dish and help with the all important texture of the risotto, stir in the 2 tablespoons of tomato paste. More or less can be used depending on constancy and taste.

Remove from the heat and let stand for about 5 minutes before serving.

If you are looking for more of a traditional Italian approach, salami can be used in place of the chorizo. If you opt for salami, you will need a little bit of olive oil to sweat off the onions.

More wine please?

2006-02-13T19:39:00.000+10:00

What happens when nine people consume the following wines at a dinner party?

1996 Pol Roger Champagne
1998 Pol Roger Champagne
2000 Cullen Chardonnay
1999 Mt Mary Chardonnay
1980 Chateau Reynella Claret
1998 Grant Burge Meshach
1997 Katnook Prodigy
1993 Mt Mary Quintet
2003 Rockford Basket Press Shiraz
2000 Katnook Odyssey
1999 De Bortoli Noble One
Seppelt Rare Muscat

Food was also served – apparently. I think I even cooked one of the dishes.

The Lab bar + restaurant

2006-02-06T19:37:00.000+10:00

Conrad Treasury Hotel. George Street Brisbane. Queensland.

This visit was my first to The Lab bar + restaurant, albeit a quick one of the way to see Billy Connelly perform. The beauty of the Conrad Hotel building is matched by the old world charm of the bar + restaurant. The long carved wooden bar is a great feature and immediately announces that this is no ordinary restaurant. It’s also impressive to see gems such as 1993 Chateau Lafite and 1997 Chateau Margaux displayed in their wine cellar. (Seeing wines of this calibre in Brisbane is rare)

The “style” here is modern Australian…. just like every second restaurant in Brisbane. Being on a tight schedule, it was time to get right to the mains. The veal scaloppini was tender and tasty. They are definitely using top quality produce. The “surf & turf” idea may have been stretched a little too far though with the addition of sand crab flesh, asparagus, whipped potato, egg chardonnay sauce and veal jus to the dish. The overarching five star casino hotel extravagance and grandeur is definitely reflected in the food. I am a fan of simple foods and clean flavours.... quality produce like this doesn’t need to be overdone.

I’ll be returning here soon to spend more time and sample a few other meals from their impressive menu.

Pan fried Red Jew on Garlic Mash and Buerre Blanc

2006-02-05T19:34:00.000+10:00

Take two fresh fillets of Red Jew (Red Snapper, Large Mouth Nannygai), a lack of ingredients and a total loss of motivation…. Strange this actually turned into an edible meal.

Here’s how I did it: Pan-fry the fish fillets in some butter on moderate to high heat. Once cooked, remove fillets and put aside to keep warm. Just make sure you leave as much of the butter and pan juices in the pan as possible. Lower the temperature and add a little more butter to the pan. Once melted, sweat off about one tablespoon of finely diced shallots then squeeze in the juice of one lemon and whisk to emulsify. At this stage, you may need to add in a dash of milk (or cream) to stabilise the sauce.

The rest is easy from here – stack the potato mash and fish together, drizzle over the sauce and season to taste.

What is that plastic knife?

2006-02-02T19:29:00.000+10:00

A few months ago I spied a Kyocera Ceramic knife sitting in my local knife shop. Already having a few ceramic tools (see 2005 Utensil of the Year), I decided to purchase the knife and see if they are as good as the hype. From the moment you pick up the knife you can easily forget that it’s not a toy. The lightness and plastic look of the knife makes it one very deceptive cutting instrument. Sharp you ask? Just don’t accidentally brush the blade against your skin like I did – even if it is just a light touch. It’s so sharp that is makes easy work of light prep work like thin slicing tomatoes. Even after a few months of use now, it has remained as sharp as the day I bought it.

Durability is one thing I’m not so sure about. With ceramic being a very hard material, I wouldn’t want to go dropping, chopping or prying with this knife. Ceramic isn’t not known to bend so mine has been relegated to light prep duties. I still have nightmares of accidentally levering near a bone and shards of ceramic flying everywhere…

Sharpening one of these ceramic knives also requires the handiwork of a specialist sharpener.

Overall, its one great knife for general utility / prep work.

Baguette

2006-01-28T19:28:00.000+10:00

150 Racecourse Road Ascot, Brisbane. Queensland.

Owned and run by the same family for nearly three decades, impeccable service and top quality food is what this popular Racecourse Road institution is famous for. I have never received anything other than perfection during the previous five or so visits to Baguette but I certainly wish I could say the same for our latest visit.

On arrival our friendly waiter was more than happy to assist us with the difficult decision of which of our BYO wines to open first – a 2002 Giaconda Nantua 'Les Deux' Chardonnay or a 1999 Mt Mary Chardonnay. The Giaconda was served and quickly finished with our entrée (bread & tepanade and a serving of fries and aioli - nothing special as we were all saving ourselves for the main course) and the time came to open the Mt Mary… so we waited… and waited. [Insert pun here about them being called “waiters”] The only saving grace was the prompt removal of the wine glasses and presentation of fresh glasses for the Mt Mary. Strangely though, neither wine had been presented for checking prior to pouring.

Every year Baguette source whole fresh lobsters and hold their annual “Half priced Lobster” promotion - $29 for a half lobster or $49 for a whole lobster. This year they were “Tasmanian” lobsters caught in the waters of South Australia. However, the provenance of these Lobsters is a little unclear as the waiter mentioned they were from Western Australian.

The three choices this year were traditional and somewhat disappointing – Thermidor, Mornay or Beurre Blanc. I was hoping for something a little more creative and exciting. The sizings of the lobsters were very generous and the Mornay and Beurre Blanc were spot on for flavour and seasoning. Unfortunately the flesh was a warm soft mush instead of the usual firm flaky white tail you associate with lobster. Either chef had committed the ultimate sin of overcooking the lobster, or they weren’t fresh lobsters. The serving of white rice and rocket seemed more of a plate filler rather than a carefully thought out accompaniment for the lobsters.

Will I return? Definitely – I’m not going to let this one bad experience mark what has been a history of exceptional dining at Baguette.

Blue Swimmer Crab Angel Hair Pasta

2006-01-26T19:21:00.000+10:00

Tonight I’m trying something new that I haven’t made before, so while I’m at it I might attempt a few variations. The inspiration for this dish came from Depot at Fortitude Valley. Their Crab Angel Hair Pasta was nice, but……

Variation One: Blue swimmer crab meat with lemon zest and a dash of lemon juice served on a bed of angle hair pasta and a drizzling of extra virgin olive oil - fresh parsley to garnish.

Variation Two: Blue swimmer crab meat with lemon zest, finely diced anchovy fillet, fresh cracked black pepper, chilli flakes and a dash of lemon juice served on a bed of angel hair pasta and a drizzling of extra virgin olive oil - fresh parsley to garnish.

Variation Three: Blue swimmer crab meat on a bed of angel hair pasta, served with a truffle, burnt sage butter sauce.

Verdict: Two and Three = Yum.

Queensland Rugby Club Downtown

2006-01-25T19:19:00.000+10:00

Eagle Street Pier. Level 1, Eagle Street Brisbane. Queensland.

This popular members only venue sits in the premier Brisbane riverside restaurant precinct – Eagle Street Pier, with sweeping views over the Brisbane River.

The two entrées we ordered were both stunning. The light flavour of the Carpaccio of Darling Downs Wagyu matched perfectly with tomato, buffalo mozzarella and a drizzling of basil oil. It was a stunning display of simplicity and balanced flavour. On the other end of the flavour spectrum, the Rabbit Roulade with green beans and walnut salad was an excellent balance of salty and sweet.

Although the menu was diverse, we both ordered a steak based dish for our main course. The “1824” Eye fillet on oxtail and grilled beetroot was as perfect as you can expect. A nice finishing touch was the light jus and truffle butter sauce. The “1824” Sirloin was equally on good with it’s Bordelaise sauce and caramelised onion. The thick cut chips finished the Sirloin nicely.

The wine list is wide-ranging and reasonably priced. Expect to pay a low 10-15% premium for the wines compared to your local retail outlet.

Service is nothing short of five-star. The friendly staff cater to every request promptly and their friendly attitude enhances the laid back atmosphere of the restaurant. Membership at the Rugby Club is a must for anyone who enjoys inner city weekday lunch dining. (Open for lunch Monday to Friday, Dinner on Wednesday night only)

Sitar Indian Restaurant

2006-01-24T19:17:00.000+10:00

331 Sandgate Road Albion, Brisbane. Queensland.

“I would like to order something hot, how hot is your Tandoori….. and your pickles?”

“Oh no Sir, there is nothing hot on our menu”

Huh? Am I in an Indian restaurant? The elegant looking Sitar in Albion was one of the Brisbane’s premier Indian restaurants. Haven’t times changed. The meals here are small and designed to be consumed by one person rather than the traditional communal sharing of dishes. I am growing tired of going to traditional styled restaurants only to have all culture removed from the experience. Dining today should be about culture and experience, not just a meal.

The curries were bland and spiceless and the tandoori could be bettered by an average home cook with a bottle of Pataks. Service is what you would expect in an Indian restaurant in India, but not acceptable by Australian standards. Ordering was a bit of a menu lottery – you’ve hit the jackpot if the meal in front of you resembles what you mentioned off the menu. Our party received a Chicken Ceylon when a Tandoori Chicken Salad was ordered, only to have the waiter engage in an argument when the mistake was pointed out. No alternative was offered other than to pay for what was received.

Note to the female patrons – please slide the bathroom door fully closed when entering and leaving. Having a view into the bathroom from your table isn’t very pleasant while trying to eat.

Moroccan Lamb Shank Tagine

2006-01-14T19:16:00.000+10:00

I stumbled upon this recipe by accident last year. I had purchased some beautifully French trimmed lamb shanks from the local butcher with the intention of testing out my new Le Crusset French oven. With Harira (traditional Moroccan soup) being one of my favourite dishes I had the idea of combining that with the lamb shanks to create a Tagine like main.

A quick search around and I had all the ingredients needed – home made harissa, home made preserved lemons, onion, tomato, coriander growing in the garden, chick peas, saffron strands, cinnamon, ground ginger, and cous cous to serve.

Sachi on Edward

2006-01-07T19:14:00.000+10:00

Level 1, 188 Edward Street Brisbane. Queensland.

This delightful Japanese restaurant is tucked away above the Embassy Hotel in the Brisbane CBD. One of my regular lunch and dinner venues, I like to say it’s the best Japanese food I’ve had outside of Japan. The service is exceptional as you would expect in any decent Japanese restaurant and the food borders perfection. This visit was for a quick mid-shopping lunch so we shared a Sushi / Sashimi platter and some Miso soups. The Sashimi was melt in your mouth fresh and the Nori rolls full of flavour.

Surprisingly this restaurant is never busy. Even on a busy Saturday night, they are running at half capacity. I sure hope they are making money because it would be a sad day if they were to close.

Apollonian Hotel

2006-01-01T19:12:00.000+10:00

Laguna Street Boreen Point. Queensland.

One of the “must visit” culinary attractions on the Sunshine Coast is the wood fired spit roast lunch held every Sunday at the Apollonian Hotel. The picturesque 1870’s homestead set on 3.5 acres of rolling lawns creates a country atmosphere and the hearty slow cooked wood fired spit roast is cooked to perfection every time.

Expect to be served with more tender pork and beef than you’re able to consume, and a buffet of green salads, pasta salads and damper also available to fill your plate, and stomach.

The setting and atmosphere of this country pub makes it a comfortable way to spend a lazy Sunday afternoon in Queensland - soft music from the live duo, plenty of shady trees, ice cold beers from the bar and an delicious old fashioned spit roast.

This unforgettable Sunday lunch will fill your stomach without emptying your wallet - $11 for children and $14 for adults.

2005 Best Restaurant

2006-01-01T03:00:00.000+10:00

Le Relais Bressan
344 Flaxton Drive Flaxton. Queensland.

Upon walking through the front door, we were warmly greeted and made to feel at home by Thierry Clerc – head chef and owner of Le Relais Bressan. The French provincial décor, soft French background music, the smell of the cooking food and the outlook over the mountains transform you to another place – some would say it makes you feel like you’re in France. Finally a traditional restaurant that is also a cultural experience.

There was a good selection of French and local Australian wines on the list, but we opted for the BYO option. Thierry expertly opened our soft-corked bottle of 1980 Chateau Margaux – a feat most waiters / sommeliers may have failed on.

The entrees of Escargot in garlic butter were like nothing I have ever tasted before. Yes, this was my first time in a real French restaurant. I was tempted to sit there all night and keep ordering the Escargot.

Mains of Seared pork belly with mustard sauce and the Confit of duck leg with lentils were both fantastic. This is definitely a place I’ll keep coming back to.

What makes this restaurant even more attractive is the three course (set menu with choices) lunch on weekends for $25.

2005 Worst Restaurant

2006-01-01T02:00:00.000+10:00

Mecca Bah
19-21/1000 Ann Street Fortitude Valley, Brisbane. Queensland.

I’ll keep this short and to the point - Rude, arrogant service. Traditional Moroccan cuisine without the traditional Moroccan touches. Loud restaurant that is cramped beyond belief – is this fine dining or a food court in a shopping centre?

Be careful that the service doesn’t ruin your appetite like it did mine.

2005 Utensil of the Year

2006-01-01T01:30:00.000+10:00

Kyocera Ceramic Peeler

Fingers beware – if you’re prone to slicing part of your fingers while peeling vegetables, this may not be the tool for you. This is sharp little peeler makes light work of potatoes, carrots, pumpkin (yes pumpkin) and just about anything else you throw at it. Great for presentation pieces such as shaved parmesan and thin slivers of butter.

The one downside is the plastic frame and plastic “knobs” that holds the blade movement aren’t exactly commercial grade.

Restaurant Reviews

2006-01-01T01:05:00.000+10:00

Beccofino
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The Lab bar + restaurant
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Baguette
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Queensland Rugby Club Downtown
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Sitar Indian Restaurant
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Sachi on Edward
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Appollonian Hotel
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2005 Best Restaurant - Le Relais Bressan
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2005 Worst Restaurant - Mecca Bah
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Recipes

2006-01-01T01:00:00.000+10:00

Easy Pasta

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Tapas

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Thai Fish Cakes (Salmon)
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Preserved Lemons
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Roasted Pork Belly with Asparagus and Mustard Sauce
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Porketta (Italian Pork Roast)
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Chinese Pork Ribs
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Beef Cheek and Okra Curry
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Yoghurt Lamb Curry
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Mascarpone Mousse with Berries
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Chorizo Risotto
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Pan Fried Red Jew on Garlic Mash and Buerre Blanc
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Blue Swimmer Crab Angel Hair Pasta
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Moroccan Lamb Shank Tagine
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