Puerto Rican Beans and Rice

July 14, 2009

beans and rice

Is coriander a part of Puerto Rican cuisine?

Not knowing any Puerto Ricans to ask, and having never visited the country or eaten the food, ever, I asked F. Now, this wasn’t going to be the quickest or best way to get accurate information about the cuisine of this tiny island as F. was in a slightly worse position than I was knowledge-wise regarding Puerto Rico and its cuisine. I had at least skimmed this article in the NY Times about beans and rice. Which is how I got into this mess in the first place. 

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Quay

July 12, 2009

quay_introcombo

It was a grey afternoon when we visited Quay though the rain did little to dampen my mood. This restaurant is something to get excited about, winning numerous awards recently, and being crowned 2009 restaurant of the year in both the Good Food Guide and Gourmet Traveller. I am dining today with my sister as a combined birthday celebration, and we are ready to be blown away. Expectations are high, normally not the best eating situation, often ending in shattered dreams but Quay delivers as wonderfully as we always knew it would.

quay_amuse
Tuna tartare, with yuzu jelly and cucumber cream

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Posted in Australia, review | Tagged | 15 Comments

Spicy Asian Braised Brisket

July 8, 2009

braisedBeef

Even prior to the onslaught of celebrity chef-dom that we’ve seen in recent years they were still influential figures in many lives. Seeing Margaret Fulton on Masterchef just now reminded me of this, reminded me of searching through the Margaret Fulton Cookbook
to find sweet things to bake as a youngster. Flicking through past the big red lipstick kisssed index pages, the flour and batter spattered recipe pages, creased and bent to remember the exact position of that special Christmas cake recipe.

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Posted in Dinner, stew | Tagged , , | 6 Comments

Take it slow at MUMU Grill, Crows Nest

July 5, 2009

produce
Duck fat roasted potatoes (L), Kumatoes (R)

I think a lot about sustainability and make a conscious effort in my life to reduce, reuse and recycle as well as to consider and limit my use of fossil fuels and other non-renewable resources. Now I’m certainly not fanatical, but I think my upbringing on the farm ensured that this interest is also focussed on how the food I eat is grown, and making informed decisions about what I buy and eat in that respect. I’ve spoken here before about this subject, and I have another post in the works about food sustainability so an invitation to dine at MUMU Grill for a Take it Slow dinner was timely as well as delicious.

mumu

MUMU Grill chef and owner Craig Macindoe is a great supporter of sustainable, organic, local and in season produce, something that is sorely missing in the Sydney dining scene. This dinner is all about highlighting the best sustainably grown meat combined with the philosophy of the slow food movement.

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Rhubarb and Cinnamon Cobbler, winter.

July 4, 2009

rhubarb cobbler

Winter means long jackets, too many layers, taking them off them putting them on again, then taking them off, yet again. It means head colds and snuffles and having to wake up while its still dark. Frozen fingertips and toes, but with the reward of frosty nights where your breath clouds as you speak. Where you can eat hearty warming fare and still top it all off with ice-cream, because such frozen desserts know no season.

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Posted in Dessert | Tagged , , | 4 Comments
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