Taking a trip to Dulwich Hill to purchase some sausages from Eumundi Smokehouse a while back, I figured I may as well make the most out of the trip. Fernandes Patisserie is an oft raved about little patisserie that sits on the Dulwich Hill side of Marrickville road, a street spoiled for food choices. I had been told that the cakes are delicious and the prices dangerously reasonable.
There are no signs explaining what the cakes are or the prices but the young woman behind the counter is helpful in explaining what each of them are. Alas they sold out of their Portuguese custard tarts at 1pm so we aren’t able to try those. I select four unusual looking cakes and she helpfully writes out the description for me. I pay a princely sum of $6.50 for all of them (don’t you just love those prices) and scamper off with my box of cakes. They’re luscious looking beauties and I lament the fact that I have to wait until after dinner to try them as the sweet smell is indeed alluring.
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January 11, 2008
by Not Quite Nigella
My sister in law has a fabulous organic garden and whilst she doesn’t live quite close by enough to pop in regularly and avail ourselves of the fabulous produce and herbs, when we do see her she inevitably and generously offers us the best of her garden including her first huge sunflower. I however was more interested in something else that grew in her garden, the green tomatoes. I have never seen them in the stores ever and have been intrigued, not just because of the film Fried Green Tomatoes (I have yet to watch it!) but also because I had heard that they were delicious.
I found a recipe online from the original book Fried Green Tomatoes by Fannie Flagg. I used panko breadcrumbs as they were the only ones I had and tried making them using bacon fat and also using grapeseed oil as I didn’t have a lot of bacon fat, the bacon fat ones were obviously tastier if not cardiacally sound. The milk gravy is definitely something that enhances it and is essentially a roux sauce. The dish in unusual, but a definite winner and if you’re growing tomatoes and finding that your regular tomatoes just aren’t good enough to eat raw or in a salad, this is a great way to serve them.
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January 10, 2008
by Not Quite Nigella
Mascot, Sydney. Home of the airport and errrmmm…let me think what else. Oh yes, Vietnamese rolls! On the same stretch of street, a few doors down from each other are two Vietnamese roll bakeries, Hong Ha and Vee Vee. Hong Ha is the one whose queues are stretching out onto the street, VeeVee by comparison does a more modest trade but has been there for years so it can’t be doing too badly.
The selection at Hong Ha
The selection at VeeVee
We decide to do a blindfold taste testing challenge to see who does the best a) pork roll and B) meatball roll. There are also chicken and salad and cheese rolls but pork is the traditional one and meatball is the preferred one from the tasters. We dutifully wait in line for 5 minutes at Hong Ha where the rolls are $4.50 each while there isn’t a wait at VeeVee where the rolls are $3.50.
Hong Ha rolls
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January 9, 2008
by Not Quite Nigella
Once I have a new cookbook, it doesn’t take me long to get out my pad of post it note tags and mark recipes that I want to make. Christmas this year was particularly good for me cookbook-wise with my sister giving me Nigella Express, Deceptively Delicious, Pork & Sons and The Borough Market book. Nigella Express is of course the one that I am most likely to cook out of, the others providing fabulous recipes and gastronomic porn.
I was given a fabulous set of gourmet curry pastes from a friend last Christmas by Serious Salsa and I was eager to use them. They are a vast improvement on other pastes that I have used and lovely and fiery with a complex blend of flavours.
Christmas also gave us a huge tray of lovely mangoes from my sister in law and her husband. My husband can usually polish off a tray quickly but with all of the good food around, eating them has been a little slower. I secured a mango for this recipe from his prodigious and well guarded stockpile and the lovely woman behind the fish counter gave me three times the amount of prawns for the price of one so it felt like the stars and planets and culinary cosmos were aligned to make this curry. You believe in karma, fate or whatever you will, I subscribe to Culinary Cosmos.
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January 8, 2008
by Not Quite Nigella
In a lucky stroke of fate, Blythe and I were able to get a last minute booking to Altitude on a busy holiday season Saturday night. It meant dining at 6pm and leaving by 8.15pm but we didn’t mind, we were just glad to get a booking at a day’s notice. Blythe is leaving tomorrow for London so she wanted to make her last night in Sydney count food-wise. I can relate to that.
The view from the restaurant
In the lobby the Shangri-la hotel is full of people eager to get up to the 36th floor, including a large and seemingly already tipsy hen’s night party. Most turn left and go to the Blu Horizon’s bar. We turn right and go towards the calm serenity of the Altitude restaurant. Cream alicebanded staff in brown and black dresses take us to the table, as we’re the first, we take some pictures of the view before its obscured by diners. There’s a stunning direct view of the Opera House as well as the Harbour Bridge.
Blue cheese and sun dried tomato bread with herb butter and pink salt
We’re asking to break the rules here tonight, as I want to order the 7 course degustation menu $135 with extra cheese plate $15 while Blythe wants to order the 4 course menu $110. The kitchen recommend against this but as we are intending to do a plate swap for each dish, we don’t mind at all so they oblige. A waiter appears with a selection of bread: blue cheese, 11 grain or sun dried tomato. During the course of the night, we try all 3 types, the Milawa Blue cheese being the clear favourite for both of us. The table next to us clearly likes the bread too, continuously having their bread supply replenished much to the detriment of their appetite.
Amuse Bouche: Celeriac veloute with truffle oil
Blythe’s Amuse Bouche arrives, a celeriac veloute with white truffle oil. Its lovely, perfectly seasoned, rich and flavoursome. A perfect soup. I hold up the cup to my mouth to receive every drop.
Degustation item 1 : Herb crusted yellow fin tuna with blue swimmer crab
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January 7, 2008
by Not Quite Nigella
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