There are a few things that are said to be “typically Australian”. Beer is one thing and BBQs are another. A man clutching a tinnie of beer wearing a “kiss the cook” or boobie apron turning steak over and over again until it’s thoroughly charred is a combination of these two things. I could go on about the list of typical Australianisms (rhyming slang or esoteric terminology like “Dinky Di” or “Ridgy Didge” are said to be typical) but I can’t say I’ve ever uttered these phrases except in jest. And unless you’ve been living under a rock this past week, you’ll have noticed the enormous amount of promotion for the new film “Australia” so let’s call this our little contribution to the cause.
Food and BBQs over the Summer take advantage of our wonderful warm weather. And it’s one of the few times a man will strap on an apron to cook which is never a bad thing. When I first saw this recipe in Matthew Evans’ The Weekend Cook I bookmarked it immediately and asked around as to whether friends had a BBQ with a lid – I would bring the chicken and the beer. Unfortunately everyone’s BBQs were lidless but when M mentioned buying a new BBQ with a lid, a date was quickly made. I think she thought I was crazy when I started going on about a chicken with a can of beer stuck up its backside but to her credit she didn’t call the police.
There were only three types of beer in tinnies at the bottle shop so we chose the one we felt typified Australian beer, or at least the working class glass, the VB (Victoria Bitter). I’m not a big beer drinker but VB seems to be the beer of choice for a friend’s husband and I’m pretty sure that if you look up “Aussie Bloke” in the dictionary, his picture would appear, next to his dog and ute.
Chicken seasoned with salt, pepper and native Australian bush spices
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November 25th, 2008
by Not Quite Nigella
This past weekend, Castle Hill hosted the huge Good Food Affare (sic). It was, what seemed to me to be an outdoor version of the Darling Harbour Good Food and Wine show (without the emphasis on International celebrity chefs), where growers, wholesalers and retailers met the public at a place that was merchandised to within an inch of itself.
Miellerie Unheated honey-with a lovely thick texture
Held on Friday, Saturday and Sunday, by all reports it was well worth a visit. It looked to be a fairly big production with a long line of cars snaking down Carrington Road going into the grounds. There were several large sheds as well as three very long tents set up according to type of produce. I see a whole lot of new stalls, some of which I’ve never seen before.
Free Range Organic Eggs
Goat’s Cheese at Simon Johnson
The set up was pure country goodness with bales on hay, countrified decor and quaint sheds marked “cattle”.
Simon Johnson Soft Nougat coated in chocolate
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November 24th, 2008
by Not Quite Nigella
All of your eager bakers and chocoholics, just a reminder that there’s one week to go! I know all of my American friends are probably in the midst of a Thanksgiving flurry but if you feel you might be a few days late, just email me and I’ll hold a space for you!
Aside from World Wide Fame 
you’ll have have the chance to win one of three prizes: the lovely people at Colefax Chocolates have given me 3 ballotine boxes of their best truffles worth $25 each to give away. That’s right, sent to anywhere in the world (well as long as your customs will permit!).
All you have to do is bake your best chocolate cake!
For more information, click here
Love,
NQN
xxx
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November 24th, 2008
by Not Quite Nigella
About 2 and a half years ago my husband and I had our honeymoon in Fiji on one of their islands called Mana Island. Every night one of the restaurants would have a buffet with a different “theme” eg Chinese, European and Fijian. The one I always looked forward to was the Fijian one. They would do Lovo (similar to a Maori Hangi where vegetables and meat are baked in the ground, although for this resort it was in an oven) and all sorts of dishes based around fish and coconut. My husband was crying out for something coconut free by the end of it but not I, when we got back, I made the “Miti” sauce, a simple to prepare sauce consisting of Coconut milk with coriander, diced spring onions, spanish onion and tomato and I would eat it with grilled or steamed fish.
Miti coconut sauce
When M invited us over for a Fijian feast cooked by her boyfriend Semi, we were excited. There are no real Fijian restaurants in Sydney although there are plenty of Fijian markets and stores.
Steamed whole fish
We’re served delicious Ika (fish) , steamed whole and accompanied with spoonfuls of the Miti sauce (coconut milk or cream with onions, tomato and coriander). And boys being boys, S and In bags the eyeballs.
Smoked fish
There’s also Smoked fish where a fillet of smoked fish is covered with coconut milk and topped with sliced tomatoes, cabbage and onions and baked in the oven.
Smoked fish
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November 23rd, 2008
by Not Quite Nigella
Entrance to Benihana, Chelsea
If you’re American, Benihana needs no introduction.You’ve already probably been to a Benihana at some time in your life. If however you’re not American, you may have heard of Benihana through popular culture references -it was mentioned on “The Office” U.S. version as an “Asian Hooters” and model/actor Devon Aoki’s family owns it.
Benihana’s Wall of Fame
Benihana, named after a red safflower, was started by the smiling man-permed Rocky Aoki (the perm reportedly done to make him look more distinctive), a former wrestler who sadly passed away recently. It features a carving fork and knife wielding chef on a Hibachi (or Teppanyaki grill as we know it in Australia) who chats and jokes with guests, while cooking the food and perhaps throwing it at you.
Matching full lips!
Celebrities flocked here as attested to by the feature wall, even the Kings Road branch in Chelsea features pictures of George W. Bush, Angelina Jolie (with a similarly fulled lipped waiter) as well as other famous bodies.
We had booked into Benihana for a quick meal before seeing the Broadway Musical Wicked, at the Apollo Theatre (one of the highlights of our trip). We were told that there would be absolutely no problem with the 7 course menu and leaving early for the theatre. Walking in, we’re struck with how large the entrance steps are and how much it looks like a casino interior. We get the feeling that it’s definitely seen better days.
They have lost our reservation but no matter, the place isn’t full. The waitresses english is very limited and we are told that for the 7 courses there is no menu but what we did get (on the poster outside) is as follows below:
7 courses for
- Onion Soup A La Japanese
- Benihana Salad with Ginger Dressing
- California Roll
- Hibachi Vegetables
- Hibachi Rice
- and a choice of any two from the following six: steak, chicken, prawns, salmon,black cod and seabass
Onion Soup A La Japanese
Since there are 3 of us, we opt to try each of the 6 meats/seafood. Before we know it, the soup has arrived, a delicious broth full of beef stock and onions and small pieces of mushroom and other unknown tasty but sparse morsels.
Benihana Salad with Ginger Dressing Click here to read the full story
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November 22nd, 2008
by Not Quite Nigella
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