Monthly Archives: August, 2011

Gluten Free Sticky Ginger Cake

gluten free ginger cake

I was standing over Mr NQN trying to organise his joint birthday party with his brother. And like a smaller version of my organisational hero Franck Eggelhoffer I was directing. As usual. I had done my research and I was keen to try a new vegetarian restaurant and I thought it would be perfect to go there for the combined birthday celebration-one where vegetarians, vegans, carnivores and just plain regular people would come.

“SMS your brother that I found a vegetarian restaurant. It will be about $30 a person and should keep the vegetarians and vegans happy as well as the meat eaters as they do all sorts of things with mock meat. It’s also central enough for everyone. Also they don’t mind us bringing a cake” I told him.

gluten free ginger cake

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A Night At Rockpool With Rene Redzepi

rene redzepi rockpool

Rene Rezdepi: the “world’s best chef”

The man to my left getting snapped talking to people looks tired, very tried but deep in concentration when he speaks. He’s smaller than I imagined and some around me are whispering how different he looks with his beard. He is wearing a jacket, a linen shirt untucked and exposing dark chest hair, jeans and sneakers. Rene Redzepi is the chef at the best restaurant in the world Noma, in Copenhagen.

rene redzepi rockpool

I count at least four newsreaders and there is the Masterchef alumni Matt Preston, Gary Mehigan and George Calombaris there for good measure too. I see many of the editors of food magazines and newspapers-there are at least three tables of media there. Yet this is not just an industry event because 140 diners have paid $395 for the privilege of dining with and listening to the world’s best chef speak. They’re Qantas frequent flyers-Rockpool’s Neil Perry is a Qantas ambassador and this is the inaugural event for the launch of “epiQure” the new Qantas food and wine online community. Apart from being able to buy wine with free delivery and earn 3 points per dollar spent they also get access to events like this. Marco Pierre White was also rumoured to be coming although we are told that he wasn’t able to come.

rene redzepi rockpool

Neil Perry and Rene Redzepi

rene redzepi rockpool

Matt Preston is standing on the illuminated stage and a large spotlight casts on him and he introduces everyone to the proceedings of the night. The menu tonight is mostly made up of dishes served here at Rockpool Bar & Grill.

rene redzepi rockpool

Baby beetroot salad roasted, helly, raw with barrel aged feta dressing served with 2010 Penfolds Autumn Riesling and 2005 Penfolds Bin Aged Released Riesling

There is a flurry of efficient waitstaff and before we know it, we have our first course. This was such a pretty dish with beetroot done three ways with a creamy rich aged feta dressing. Simple but effective and the sweet beetroot contrasted well with the occasional burst of richness from the cheese.

rene redzepi rockpool

Blue fin tuna tartare, Moroccan eggplant, cumin mayonnaise and harissa served with 2010 Penfolds Bin 311 Chardonnay and 2007 Penfolds Reserve Bin A Chardonnay

This dish was s surprise in that we usually see tuna tartare with Asian herbs and spices. This was most definitely Moroccan themed and worked beautifully the creamy textured tuna cubes were sublimely soft and sat on a bed of Moroccan spiced softer than soft eggplant. There was a small dollop of cumin mayonnaise and harissa to also bring home the Moroccan theme. This was a dish that stirred a lot of controversy for one guest who was angry about using blue fin tuna given that the restaurant is one that is conscious of sustainability issues. Neil gets up and explains that he uses sustainably farmed Southern Blue Fin tuna.

rene redzepi rockpool

rene redzepi rockpool

Rich and noble prawn congee, star anise scented peanuts, Chinese fried bread and chilli oil served with 2010 Penfolds Bin 23 Pinot Noir and 2008 Penfolds Cellar Release Tempranillo

Still standing on the stage, with a tea towel tucked in the back of his apron, Neil explains that the congee that we are about to eat is a “rich and noble congee”. Traditionally congee is made with leftover rice to stretch it out but this one isn’t and it would be closer to what the aristocracy would eat. The prawns are served whole and tail-less and are beautifully succulent and sit on a shallow layer of twice cooked rice porridge. The is crunch and chew value from the crunchy star anise scented peanuts and little cubes of Chinese fried bread and a drizzle of chilli oil comes to the fore right at the end deep in the throat and mouth.

rene redzepi rockpool

Rene Redzepi and Matt Preston

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The Culinary Treasures of Port Douglas

port douglas food

Never smile at a crocodile…pie?

Mocka’s Pies

“It’s cold. I’ve brought my fur coats with me for tonight” Mia says to me and I look at her like she might have taken leave of her senses. To me, it’s a lovely 20 degrees but for the Port Douglasian the weather is best described as arctic. I’m quite lucky I live in Australia where we get a whole lot of natural light and I know that if I lived in Scandinavia I would probably fall victim to SAD (Seasonal Affective Disorder). So when the sun is shining and the weather is warm I almost feel like I could do anything. And by anything I don’t mean scale mountains of course, this is me, but I mean get up after only a few hours sleep the night before and make my own around Port Douglas.

Port Douglas’s main street is called McCrossin Street and if you’re after a breakfast with a difference you can join locals in having a crocodile pie for breakfast from local institution Mocka’s pies situated just off McCrossin street. It’s so well known that there’s a little street sign pointing people in that direction. If you do go, go early as the pies sell out quickly and we do mean quickly. If you go around 2pm all you’ll find is a couple of pies to choose from.

port douglas food

There are of course the usual suspects to choose from with steak and chicken pies but the signature pie is their crocodile pie. If you’ve never had crocodile before it’s a very mild tasting meat, much like chicken (and I know what a cliche it is saying that it tastes like chicken but it really does!).

I take my pie and a Bundaberg sarsparilla drink (yum!) and sit outside and smile at the little crocodile on the top. I lift the lid and inhale. It all smells wonderful and I cut the pastry with a knife and fork. There’s the crunch of the pastry, as electric as a fizzle and I raise a bite to my mouth. It’s a very good pie indeed the filling mild tasting and creamy like a chicken pie but the texture of the crocodile in the pie is like the dark meat of the chicken with a breast meat flavour if that makes any sense.

port douglas food

Mossman Markets

port douglas food

There’s no time to dawdle today we’re off to Mossman markets. It’s a cute market about 15-20 minutes drive outside of Port Douglas. It’s an outdoors market and there are fruit and vegetables stalls as well as home made goodies and crafts. It’s a bit hippie with a lot of tie dye as well as a bit country and it reminds Winsor of Bellingen markets.

port douglas food

port douglas food

There are all sort of home made goodies and I buy some macadamia, chocolate chip and chilli cookies for my mother (She Who Loves Butter) for a steal at $3 a bag as well as a little onion tart which smells heavenly and is the stallholder’s version of a pissaladiere (although as no meat or fish can be sold she drizzles over some anchovy oil instead).

port douglas food

port douglas food

Pineapple crush $2.50

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Win 1 of 5 Copies of French Food Safari on DVD!

I believe that within many of us, there’s a Francophile lurking within. There certainly is for me, it was really destined given my name. I’ve been fortunate enough to visit Paris twice in my lifetime and each time it has felt like an adult’s Disneyland for pastries and cakes and food. I mean they totally understand my devotion to butter! ;)

If you are similarly French and food obsessed, the new Maeve O’Meara and Guillame Brahimi show that is currently screening on SBS no doubt has whetted your appetite for all things French. If you have missed it or missed a couple of episodes, do I have a delicious surprise for you! I’m giving away five copies to five lucky readers. Whenever I watch it, it makes me want to bake late at night. There are interviews and stories with Maeve, Guillaume, Alain Ducasse, charcuterie, Will Studd Masterclasses and a Bennelong kitchen tour as well as recipes such as gratin dauphinois, fish stock, mayonnaise, truffle scrambled eggs, tomato salad, stocks and caramelised pork belly.

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Sunday Roast: Roast Pork & Favourite Apricot Stuffing

roast pork apricot stuffing

Sometimes you need your friends or partners to point out when you are doing something strange. Something that you’ve been doing for most of your adult life and thought was perfectly normal. This occured when Queen Viv and Miss America were in the car with Mr NQN and I. He was driving and I was in charge of the radio as it was a new car for us and we hadn’t brought our music with us.

Frustrated I was switching stations endlessly until I would settle on one that was playing a song that I liked.

“Aha! Here’s one!” I’d say and then when the song was over I’d be off searching for a new song.

“What are you doing?” Miss America asked.

“I’m trying to find a song that I know” I answered pushing the same buttons over and over again.

“You just want to listen to songs that you’ve heard before?” he asked sceptically.

“Well…yes pretty much” I responded weakly

“How curious” Queen Viv said.

Mr NQN piped in “She sometimes plays the same song 10 times over.”

“You’re mental. That is not normal.” said Miss America bluntly.

I plead guilty. On both counts. Of only wanting to hear some familiar to me and also of not knowing that that was not normal.  Several years ago we were at Miss America’s apartment and he put on some songs from the 50s and 60s and he and Queen Viv reminisced. As they grew up in that era they were rhapsodic over these songs and became lost in memories. I do the same with the music I listen to. For me, it’s the chance to quickly go back to a more innocent time before mortgages, jobs and paying bills.

roast pork apricot stuffing

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