I have something a little bit lame and embarrassing to tell you Dear Readers on this Monday morning. I was recently at a dinner organised by Penguin Lantern for journalists and bloggers to meet with their latest cookbook authors. They had assembled a great list of people including George Colombaris, Gary Mehigan, Andrew McConnell, Paul Bangay, Indira Naidoo, Clare Press and Anson Smart, plus Christine Manfield was cooking an Indian feast for us.
But I have no idea what to say to chefs. Really. Apart from “I had a great meal at your restaurant” I don’t quite know what to talk to them about. Which may sound bizarre for someone that interviews chefs but in the context of a conversation or chit chat rather than an interview, I am stuck as I am notoriously bad at small talk. Give me the context of an interview and I feel like I can grill them but if we’re just chatting I suspect most chefs don’t really care about who is the best looking guy on True Blood.
Andrew McConnell the chef and owner of Cutler & Co. and Cumulus Inc was sitting diagonally opposite me at this dinner. I did want to tell him that I really enjoyed the meals that I had at his restaurants but he was just that bit too far from me so that I would have to shout so I stayed with my mouth shut. After all it seemed a bit odd to shout “I like your food” across the table. I said to myself that I would just just have to content myself with the food rather than the small talk.
And a few weeks later I found myself at his new venture called Golden Fields one Sunday afternoon. Inspired by his time working in Shanghai and Hong Kong it is a slight departure from the rest of his restaurants as there is a definite Asian focus to the dishes.
My phone rings. It is my friend Nic. “Are you there already? Because I’m standing outside and I don’t know how to get in!” she whispers. I nod and laugh for only minutes before I had done the exact same thing. For starters there is no signage to speak of apart from the name written in small letters on the glass front. For the life of me I cannot figure out where the door is and I contemplate having to go around the back or climb through the window (which I’m sure is wrong but I’m willing to do if that is what needs to be done). I get a little closer and breathe a sigh of relief. There is a door and I see the handle. Phew. I wasn’t up for low level acrobatics.
Golden roller skate
Inside it reminds me of Cutler & Co in parts. The dining space is one long room with a long marble bar with tall barstools where people can also sit and dine or wait for a proper table. There a gold roller skate on a shelf (apparently a purchase by McConnell from Venice Beach, a chicken’s foot bottle opener that just sits there looking like it’s giving entering customers the bony finger (feng shui! 
) and a taxidermied bird suspended mid flight. The coat hooks are red hooks in the shape of chicken’s feet pointing skyward.
Coat hooks
We take a seat at a table. It’s a few weeks old but the restaurant at 1pm on a Sunday is already half full (and by 3pm it will be completely full). The service is very friendly and they explain that the menu is designed to be shared and that courses will come out staggered but if we would prefer them to come out all at once that is not a problem. They suggest some must trys which Nic and I are happy to have.
Roasted pumpkin seeds
Instead of peanuts roasted soy seasoned pumpkin seeds are offered. They’re nutty and moreish and do a good job of getting us hungry for the entrees.
Duckfish, avocado, fresh horseradish and dried sea lettuce $13.20
The duckfish is a white fleshed fish with the slices looking similar to snapper. It sits on a bed of ginger, oil and soy and is topped with fresh horseradish, moussey avocado squirts and little sprinkles of dried sea lettuce. The duckfish is a very mild tasting fish and is lovely and fresh although we both find that it is hard to get the flavour of the oil, soy and ginger as the fish was sitting on top of it and it was hard to scoop this up from the plate with the spoon.
New England lobster roll, hot buttered bun, cold poached crayfish, watercress and Kewpie $16.50
This was another of the waitresses recommendations and being a lobster fiend I was more than willing to try this. It comes out as a small bun about 8cms in length, warm and crispy to the touch. The roll itself is worth breaking any low carb resolve for as it is buttery, sweet and crispy and when it is filled with the perfectly cooked tail meat of lobster, a bit of watercress and a serve of Kewpie mayonnaise… well you’ve got the most perfect picnic lunch ever. “I think I’ll need a conveyor belt full of these” I tell Nic.
White Onion conpoy soup, shredded pearl meat $11
Conpoy is dried scallop and my mother used to make a soup just like this. I used to suck on the dried scallops as a child (yes odd, I know) so I always love the flavour of anything using it. The soup is thick, warming and fragrant and with the taste of white pepper. At the bottom there are bits of shredded pearl meat which is a very expensive ingredient which would explain the price of the soup. The pearl meat tastes like a meaty fish full of flavour. I wonder what my mother would make of this soup. And interestingly I look around and in the crowd there is only one other Asian person with the clientele being mostly Caucasian.
Twice cooked duck, steamed bread, vinegar and plum sauces 3 pieces $22
They asked us if we would like an extra bun to make it four as there are usually three buns and we thought that since we were both trying to eat carefully that it wouldn’t hurt being a bit lower in carbs. But we were glad that they gave us four buns anyway. The soft steamed buns are folded over and to fill them you just pry them apart. The twice cooked duck comes out fabulously deep fried crispy and you take the meat off the leg and thigh and shred it and fill up your soft bun with the meat, a baton of cucumber and some plum sauce. Lastly you dip it into the gingery vinegar. Holy macaron this was excellent with the sweetness from the plum sauce, the tang of the vinegar, the crunchy skinned and fall apart softness of the duck and it’s like a comforting home version of a Peking Duck . And yes if there are two or four of you do upgrade to four buns as there is enough duck to fill four buns.
Watercress & chrysanthemum leaf, ginger vinegar, white sesame oil $8.80
Served in a colander snugly fitted over another bowl the salad is made up of watercress and the slightly celery tasting chrysanthemum leaf. It is dressed lightly with a gingery vinegar and sesame dressing which is light and flavoursome with a slightly smokey flavour from the sesame oil.
Peanut butter parfait, salted caramel and soft chocolate $11
Dessert time! This was Nic’s dish. In fact she said that I should go ahead and order what I want for savouries except that we had to have this having taken a look at the menu a few days before. It’s a neat square of peanut butter parfait, soft and not frozen and sitting on a crunchy biscuit base. Thick, salted caramel is poured over it as are chopped roasted peanuts. On top of it is a bittersweet soft chocolate quennelle which saves it from becoming too sweet like a Picnic bar if I were to draw a comparison to something.
Green tea ice cream, pumpkin and licorice $9.90
This dessert had us doing a double take. It was nothing like what we expected. Presentation wise it it’s not your most comely choice and in one corner is a scoop of green tea ice cream which is soft and gentle with green tea. It sits on a bed of crunchy gingerbread crumbs and pumpkin puree and on top is a lot of licorice foam. I’m not a huge licorice lover but I tried it because I didn’t realise that it was blanketed with it (we both thought that since it was the last ingredient mentioned that it would have a relatively small amount of it). Granted it’s not that throat searing aniseed like Ouzo and it is more of your sweet Darrell Lea licorice which is how it was described to us. But there is a lot of it! Nic grows to like it but I wasn’t quite as taken although I can see how licorice lovers might be smitten with it.
It’s now 3pm and the crowd has really picked up. So much for the lunch time rush on a weekend. There’s no hurry at all.
So tell me Dear Reader, are you the type to start talking to strangers at parties or are you shy? And would you have said anything if you were me?
The tiniest salt pail!
NQN travelled to and explored Melbourne as a guest of Tourism Victoria
Golden Fields
157 Fitzroy Street, Melbourne, Vic
Tel: +61 (03) 9525 4488
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58 Comments | Add your own
I wish I had that lobster roll in front of me right now. The best I’ve ever had was at Thomas Keller’s Bouchon Bistro. Loaded with lobster. Mmmm. Speaking of Keller, I couldn’t help but laugh at your door story. At Keller’s Per Se restaurant in NY, he also has an entrance that at times confounds people. There are two vivid blue doors with handles that mimic the doors to his flagship French Laundry in Yountville. Only, the blue doors at the NY establishment do not open. Instead as you step close to them, the tall floor-to-ceiling windows flanking them open automatically to let you in. I’ve seen many a person startled by it. Too funny.
Eric is the best looking guy on True Blood. mmm Eric.
how long was your trip in melbourne?
Ciao Lorraine, you know, sometimes I am shy and sometimes I am not, to be honest mostly I am scared that I will talk too much!
But mostly I am …bored! the second question that people always ask me in the English speaking world is where I am from. In Europe they tend to guess or ask me after a while, and in Asia sometimes they don’t ask, either assume or are too polite.
Still, it can be useful to start a conversation!
For the restaurant with the hidden door, I have been to a few of them, and it is a strange feeling, especially if they also have a door bell. But can be also a very clever marketing tool: once you are in you feel kind of special!
The chicken hooks I didn’t like, sorry,
!
It depends on what my mood is! Sometimes I can be really chatty – other times I can be really shy!
Wow, those coat hooks caused me to do a double take. Great food. I am shy at parties, so I wouldn’t have said anything.
Eric is the best looking guy on True Blood
I am hopeless at smalltalk but great on anything I’m passionate about – sadly ‘How I met your mother’ and the Bible are not shared passions with the majority
The same thing happened to me. I stoood there for a good minute or so. Then someone left and it was like a magic door opened up.
Oh and Eric is the hottest guy on TB!!TEAM ERIC!!
Oooh yes, this is on the list, if not just for that lobster roll! And perhaps the David Chang-esque buns
Sometimes I’ll say hi to strangers, comment on the food and acknowledge the chef, even tho I’m no good at small talk either. Sometimes I prefer to in stealth mode, eat and get the hell out of there… Food looks amazing, but I would not hang on coat on those chicken feet urgh.
~~~Lorraine,
of course, I’ve told you that before..Haven’ t I? I’ve never watched True Blood…right now I’m hooked on Son’s of Anarchy. And Jax is HOT. I mean, really.
I just love your posts
xx Kisses from Mn.
I agree – Eric has my vote too. Mind you, Alcide (the werewolf introduced in season 3) takes first place when his shirt is off…
I was scrolling down the post, salivating the whole way. Cute coat hooks too. It’s now officially on my must-visit list.
Thanks Lorraine!
Those coat hooks are frightening! I had a Chang roll in NY and they were uh-may-zing. Eric all the way! Alcide is pretty hot for a were.
OMG… Im drooling just looking at the lobster bun… look soo good… will have to come here when in Melb
Im like you, i dont like making a scene, but will talk to the person seated next to me as long as they are interesting,,, and that first dessert with the salted caramel just had me drooling !
I’d have to say I’m usually the shy one. I sit there and sit there thinking I should say something – then I end up blurting out something that really doesn’t make sense or possibley embarassing lol.
The crispy duck looks so delicious!
I’ve never seen duck done like that. It looks delicious. And the desserts look awesome too.
lovely post, I loved the rolls with the lobster and kewpie mayonnaise!! awesome…
it all depends on the company…sometimes you just need the right chemistry to open up a conversation…but if its not there trust yourself and stay quiet…then magically its there! lol!
I want a golden roller skate!
Another vote for Eric here … although I wouldn’t kick Alcide out of bed *ahem*.
Stunning pics as always!
Hahaha living in Melbourne means you have to come quite proficient in spotting restaurants because they are known for their lack of signage. I’ve been living here for almost 7 years and still struggle at times!
Pregnant lady diets suck!
I have been hearing great things about Golden Fields especially the lobster rolls and it’s high on my must visit list after the baby is born because I’m limited as to what I can eat on the menu
hmm, a few things to comment on here:
- eric wins, without a doubt
- i’m adding golden fields to my ‘to do’ list purely for the lobster roll
- i’m generally the shy one at the table, but sometimes have these dramatic over-sharing moments with complete stangers, not sure what that is about!
It can depend on the mood i guess as to being shy or out there and talkative …. But Lorraine that lobster roll lordy lord heaven
I wish I lived in Sydney!
Everything here appeals to me – even the licorice foam. I love licorice icecream
The food looks yummy! No, I wouldn’t know what to say either!
First of all – a very interesting post – to each their own – I would not like precious lobster wedged in a roll!
! Would have loved to try the conpoy soup and liked the look of the desserts.
I had been in Oz 12 months when I had to go to work at DJs (a Sydney dept store) during all high school vacations. To be kept on and asked back you had to learn to be able to talk s’thing individual to/with each customer. And were DJs fussy! One of the best lessons in my lifetime, since ‘school’ lasted thru’ high school and six years at Uni! To this day, absolutely no problems! Faced with chefs/restaurateurs I had not met before: why not comment on one particular dish you have enjoyed, ask a Q about it, talk about the decor etc of their place, Q them about what they saw in their future etc et al – please remember many of them are ‘shy’ also!
!
I love the look of the steamed buns and the chicken hooks too! I usually prefer to keep my mouth busy with food and drink than small talk, but if I have to mingle I always ask a question. This way the conversation really gets started by the other person instead. When I speak to other chefs, I use food based personal questions like: what would you have for your last meal, or who would you like to cook for/for you, or what food do you secretly hate to eat?
It doesn’t matter that my formula’s always the same, the people I have to mingle with are usually different and will never have to know (unless they read this of course!)
A few simple sentences will test who is worth talking too. You usually find one other person who will ‘chit chat’ on your level then it’s easy because because talk comes freely with one subject leading to another. Then time passes quickly. What an amazing lobster roll. The duck and conpoy soup, heavenly. Well worth a visit, glad you enjoyed yourself Lorraine.
x
Lorraine, it is refreshing and comforting to know that I am not the only ‘socially challenged’ one when it comes to events like these
But..all the discomfort would be worth it if I get to eat all those gorgeous food that follow from the mingling…:)
ooh those pumpkin seeds look delicious. As do those desserts! I would have been totally starstruck and not said much either in this situation
Heidi xo
ooh i’ve got a melbourne trip in august, I might have to add this onto the trip
Lorraine, you mentioned onion tears in one of your columns? – I saw advertised in a magazine Onion Goggles ($29.95), http://www.hsw.com.au or call 02 9452 8888.
Good luck!
GOSH when I saw those chicken feet coat hangers I almost thought it was a haunted house! I do eat them at yumcha and things but this is definitely the first time I saw them stuck on a wall. Very interesting, another place I gotta try out
In fact, I still haven’t been to his other restaurants yet so must do that too!
I’m pretty shy generally but I’m much better at talking to strangers than people I know a little about.
That peanut dessert looks fantastic!
I’m not shy. I can usually find something to yap about.
I think you should’ve asked the True Blood question – I bet most chefs are closet fans
And as for your dried scallop sucking, I used to suck on dried spaghetti . I think I was the weirder child, seeing as uncooked pasta has pretty much no taste 
Totally swooning over the New England lobster roll and Peanut Butter Parfait.
I’ve had that problem, not knowing how to get into a restaurant or store. It makes you feel so stupid! There is also a shoe store here with wonderfully, sparkly clean slanted windows. Everytime I move closer to get a look at the shoes and move away from the reflection I bump my head loudly on the glass.
I’m terrible as well when speaking to chef’s.. I usually say Hi. lOve your food.. then it’s an akward silence…
Back to Golden Fields.. I absolutely loved that lobster roll.. I want more!!
Hi Carolyn-I know, trust me they were really, really good!
Haha that’s hilarious about the two doors. And you know I’d be standing there at a distance wondering what on earth to do! 
Hi jess-He’s not bad but I love Sam!
Hi Michelle-it was a real whirlwind trip this time! 2 days, 1 night :
Hi Alessandra-Haha really? That’s how I would like to be! Yes isn’t it funny how different cultures are. Yes a doorbell is always a bit special I must admit! hehe no? It seems like they’re not a hit!
Hi Lisa-Hehe I suppose that is me too
Hi Cakelaw-A bit freaky aren’t tehy but I don’t mind them!
Hehe well you and I could have talked 
Hi Katie-hehe I dare say team eric is definitely winning nowadays!
Hi Shan-hehe now you never know I suppose!
Hi Anna-Haha I’m so glad we weren’t the only ones!
Yep it’s definitely Team Eric nowadays!
Hi Tina-Yes for both perhaps!
Hi CC-Haha so would it depend on the crowd and the mood? Hehe it doesn’t sound like many of you like them
Hi kim-you have Kim but don’t stop!
Ooh something new to get into? 
xxx
Hi kirgibg-Oh yes Alcide. Although I’m not a fan of the weres in general. A bit too rough for me!
But Alcide seems decent 
Hi MsCritique-Oh cool! Well I hope you enjoy it
Hi Malenie-Hehe I didn’t mind them but I’m glad I didn’t choose them because they don’t seem very popular here
I would love to try them one day! heheso many more Team Eric 
Hi Isya-Isn’t it delectable?
Absolutely! Don’t forget to book though, it looked busy 
Hi Linda-yes also if they look receptive then that is good too!
That was really nice and nutty!
Hi Apple-Hehe I sometimes do that too!
The duck was really good I have to say!
Hi Jen-Yes it’s really tasty and I love the crunch
Hi Anna-Yes I love Kewpie!
Yes that’s also true 
Hi Emma-As you so should have one my darling!
Hi MissA-haha you’re hilarious!
Thank you! 
Hi Melissa-Ahhh so it’s a Melbourne thing?
Oh yes of course! Well it will be worth it! 
Hi Leanne-haha yes if comments here are an indication, Team Eric for sure
Yes good idea! 
Haha I know what you mean, I never know if I am talking too much 
Hi Monica-yes I suppose if I am in a happy mood then I am very talkative. It was delicious!
Hi Phunk-This is in Melbourne actually!
And then I think you’d love that dessert!
Hi Chris-It was good
Hehe I’m glad I’m not the only one 
Hi EHA-Ahhh I see, but sometimes the sweetness of a crunchy bun can highlight it
But fair enough! Isn’t that interesting! I have heard that the Queen is really good at small talk too! It’s a real art! 
hi InTolerantChef-hehe me too, then you get to eat that way too!
ahh interesting and I bet it’s easier talking chef on chef too! 
haha you are too funny 
Hi Merryn-yes that’s true-sometimes people just aren’t the best people to chat to because they’re not really interested themselves. Thanks very much!
x
Hi shirley-don’t worry you definitely aren’t!
Yes very important isn’t it. As long as you have the buns then all is ok 
Hi Heidi-They were pretty good I have to say-very moreish! Hehe really?
xxx
Hi Nat-Oh good idea! I’d love to know what you think of it!
Hi ELIZABETH-haha yes I must give those a go! I’ve heard that they really work! Thank you
Hi Akika-hehee I actually like them but that may be because I want to live in a Haunted House
Ahh do you have a preference out of the three? 
Hi Claire-Yes that definitely helps I find too !:D That was the pick for me and I’m glad Nic chose it
Hi Debra-Haha good for you! I’d like some of that please
Hi Hannah-Well somehow I just know that they’d be much more interesting if they were fans!
haha you’re hilarious! Do you still do it?
Hi Bubble and Sweet-they were both really good!
hi Nuts about food-I know, I wish they’d make it clearer! And ouch, you poor thing!
Hi msihua-hehe yes I know, that’s exactly what I fear!! The silence!
It was so delicious!
That duckfish actually looks amazing, I don’t even know what it is but I WANT IT.
Also, you should really come and spend some more time in England. We are masters of Small Talk. We’ve centuries to perfect it. And if all else fails, talk about the weather
wowee! I love Cumulus and Cutler&Co, they’re probably both of my favourites restaurants in Melb… I’m so excited to eat at this place
All fab, but the coat hooks are the BEST!
Oh wow now that just looks amazing! Can’t wait to go there once we are back home again! I would have so much to ask a chef. Like who really cooks at home and if they can really be bothered going to all the effort just for themselves or if they resort to instant noodles sometimes
I do have a tendency to talk to strangers at parties, but if I had to shout across a table, I probably wouldn’t say anything! The duck looks fantastic, and the lobster roll has officially given me cravings. And, the peanut butter parfait with sated caramel looks crazy good!
How fun!
Lol, we had the same ‘door’ experience the first time we dined at Spice Temple! Stood there for 5 minutes trying to figure out how to get in, until someone walked out,haha
Usually I’m shy and won’t be the first to speak up but if the person is friendly and asks the right question, then you can’t shut me up !
Yes, Yes, Yes…. Id kill to be put in a room with amazing Chefs like that. Questions like…. ‘Tell me about the inspiration behind X,Y & Z dish?’ How’s about I give you a list of small talk topics for Chefs?
And, the truth is… Chefs Im sure would love talking about the actors in True Blood and well, what the actors in True Blood get up too. 
In fact True Blood is prob one of the best small talk topics around.
Im not usually the super shy one, I remember cooking for this massive Woolworths function years ago, and I was having a huge D&M with this chef, turns out it was Neil Perry, yes, right there with me was a Chef extrodinaire and I had no idea. LOL.
Haha Lobster roll – literally. Been there
Oh and Eric is totally the hottest TruBlood star. Team Eric all the way baby
Lobster roll! Peanut butter parfait! My desire to visit Melbourne again just keeps getting stronger
I had to grin at your story. I’m terrible at small talk. And Eric is the hottest in True Blood without a doubt
Hi Pudding Pie Lane-I know, it was quite new to me too!
Oh yes I really must do some training there I think! Seriously, it’s an art! 
Hi Jenny-Oh in that case I think you’d like this!
Hi Victoria -they’re great aren’t they!
Hi Mrs Bok-Hehe it’s quite different to Paris isn’t it!
Oh true, they are great questions! 
Hi Lisa-Oh you’re a good socialiser!
Yes I am getting so hungry now! 
Hi Blond Duck-thanks!
Hi Matilda-Oh yes that notorious door!
I know what you mean exactly 
Yes if the other people are friendly then that makes a world of difference 
Hi Anna-haha I bet you’d be right at home there!
Oh really? OK I’ll ask them next time 
Haha how fabulous!
Hi Nic-Haha yes it’s gooood!
Team Eric is so winning!
Hi Chanel-Oh you should! Just to eat of course! And shop
Haha I must call Team Eric now even though I love Sam 
Chicken feet hooks, oh yes, me wants!
I think I need a few drinks in me first before I start talking to someone! Those duck pancakes look amazing!
I find talking to people about food the hardest!! True blood men on the other hand, now that’s definitely more relatable, right Lorraine?
Not to forget the charms of don draper and jack donaghy!
The dishes are very interesting and my eye is on the twice cooked duck. Another one for the “next Melbourne visit” list!
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