tag:blogger.com,1999:blog-37231975246415360902024-03-14T01:11:37.386-07:00(Original) Eating with JackJackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-3723197524641536090.post-92113731312094462532010-05-17T03:40:00.000-07:002012-06-20T04:13:49.836-07:00EARL ate Eating with JackSo I've hinted at it ages ago but just not actually gotten around to telling you how it actually is...<br />
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I've been eaten, swallowed whole.<br />
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By <a href="http://earlcanteen.com.au/">EARL Canteen</a> my new business.<br />
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Three weeks ago PDC (well actually Simon my husband and, yes still my 'permanent-dining-companion') and I opened our first business. Its called EARL Canteen and its located at 500 Bourke St, Melbounre, actually the cute courtyard that is behind 500 Bourke, looking out onto Little Bourke.</div>
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We have spent the last year and a half working on many, many business plans and this one, at this site, actually stuck finally. And now we have a baby called EARL, a big time consuming, energy sucking and constantly screaming for attention baby.</div>
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Hence I've had a bit on, actually a bloody lot; even freelancing as a food stylist and doing the odd restaurant shift has never seen me be this busy.</div>
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Even my <a href="http://twitter.com/eatingwithjack">twitter account</a>, has been starved of content to feed the <a href="http://twitter.com/EARLCanteen">EARL twitter account</a>. I hope you continue to follow my foodie travels through a different tag for now; I still eat, dine out and constantly think about food, just for now its echoing from within EARLs hungry, time consuming tummy.</div>
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Ciao for now x</div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-3723197524641536090.post-10075497223198385132010-03-07T16:33:00.000-08:002012-06-20T02:41:43.018-07:00Melbourne Dining HotspotsI may have temporarily fallen off the blogging bandwagon but I definitely haven't stopped my favourite past time, eating out.<div><br /></div><div>After the excitement of hearing Pim Té of the inspirational <a href="http://chezpim.com/">Chez Pim</a> would be visiting Melbourne as part of the <a href="http://www.melbournefoodandwine.com.au/">Melbourne Food and Wine Festival</a> I decided I better actually get to it and write down out my Melbourne Must Visit List. </div><div>The list is formed with savvy internationals in mind but no doubt savvy Melbourne-ites will find it just as useful.</div><div><br /></div><div>So here it is: (with links to the official website, where possible)</div><div><br /></div><div><b>Restaurants</b></div><div><a href="http://attica.com.au/">Attica</a> -Ben Shewry is at one with his internationally acclaimed food, a kiwi that cooks from his heart, yet uses techniques to marvel, oh and a great guy to boot</div><div><a href="http://www.cumulusinc.com.au/">Cumulus Inc</a>/<a href="http://www.cutlerandco.com.au/">Cutler & Co</a> -You can't eat in Melbourne without visiting one of Andrew McConnells restaurants, I love the relaxed nature of the bar overlooking the kitchen at Cumulus but Cutler is where the pure McConnell innovation is at</div><div><a href="http://www.youtube.com/watch?v=r8E8cDH_NzY&feature=player_embedded#">Rumi</a>/<a href="http://www.melbournegastronome.com/2009/04/gigibaba-most-sminki-pinki-addition-to.html">Gigibaba</a> -Lebanese/Turkish. Vividly fresh Middle Eastern flavours at both sites, usually packed to the rafters so arrive early</div><div><a href="http://www.pearlrestaurant.com.au/">Pearl</a>/<a href="http://www.ezard.com.au/">Ezard</a> -Modern Australian cuisine; frenchy techniques, lots of Asian produce and flourishes Melbourne icon restaurants</div><div><a href="http://www.circa.com.au/">Circa, the Prince</a> -a recent luxe refurbishment and a roof top kitchen garden make Circa feel like a new, yet strangely very familiar old favourite restaurant</div><div><a href="http://www.idrb.com/giuseppe_main_flash.html">Giuseppi, Arnaldo and Sons</a> -Maurice Terzini's Melbourne outpost (home-post?) and the perfect moody spot especially for a late meal or snack (website is nearly useless, try <a href="http://eatingwithjack.blogspot.com/search/label/Giuseppe%20Arnaldo%20and%20Sons">my posts</a>)</div><div><a href="http://www.hellenicrepublic.com.au/index.htm">Hellenic Republic</a> -its too hard to pick from the huge casual Greek menu, so have the trapeze menu and save reading the translations but make sure to ask for the lamb from the courtyard spit </div><div><a href="http://www.movida.com.au/">MoVida</a> (a bar stool at the original, Next Door as a second choice) -Modern tapas and Spanish wine, consistently buzzy and in high demand for good reason</div><div><a href="http://www.stokehouse.com.au/">Stokehouse</a> -its a shame Melbourne doesn't have a nicer beach but once you're sitting upstairs at Stoke looking at the water-filled horizon it will not matter much. Slick service and food, and a beachy dining room thats getting a substantial overhaul come winter</div><div><a href="http://eatingwithjack.blogspot.com/search/label/Gills%20Diner">Gills Diner</a> -casual share friendly food that has meticulously been made in house, an eclectic winelist and passionate friendly manager that looks after regulars with extra TLC </div><div><a href="http://www.rockpool.com/melbourne/rockpool-bar-and-grill.html">Rockpool Bar and Grill</a> -many of Australias best here; probably the best available aged meat in Australia, seafood direct from the fishermen and an unrivalled winelist. Its a fast paced grill thats used as a special occasion place for many or a spot for a cheeky wagyu burger for many others</div><div><a href="http://www.theage.com.au/news/entertainment/epicure/restaurant-review/dainty-sichuan/2010/02/08/1265477560451.html?page=fullpage#contentSwap1">Dainty Sichuan</a> -Like sichuan numb lips? Go to Dainty, enough said.</div><div><br /></div><div><b>Coffee</b></div><div><a href="http://www.marketlane.com.au/">MarketLane</a> -roasts in house, espresso, pour-over, clover</div><div><a href="http://brotherbababudan.com.au/">Brother Baba Budan</a> -espresso, clover</div><div><a href="http://www.sevenseeds.com.au/">Seven Seeds</a> -espresso, clover</div><div><a href="http://www.wallcoffee.com.au/melb01a.htm">Wall Two 80</a> -espresso (and my thinking place)</div><div><a href="http://www.stali.com.au/outpost.php">Outpost by St Ali</a> -all of the coffee gadgets!</div><div><br /></div><div><b>Breakfast</b></div><div><a href="http://www.deadmanespresso.com.au/">Deadman Espresso</a> -coffee good enough to join the list above and an interesting menu too</div><div><a href="http://www.theeuropean.com.au/">European</a> -inside or outside very Melbournian</div><div><a href="http://www.stali.com.au/">St Ali</a> -as per Deadman Espresso, and just around the corner as well</div><div><a href="http://www.vuedemonde.com.au//cafe-vue.aspx">Cafe Vue</a>, St Kilda Rd -you could go to the Shannon Bennett's fancy restaurant or get the plush without the fuss</div><div><br /></div><div><b>Bars</b></div><div><a href="http://www.citywineshop.net.au/">City Wine Shop</a> -afternoon glass of something interesting</div><div><a href="http://www.theeuropean.com.au/functions.html">Supper Club and Siglo</a> -late night (early morning?) institution</div><div><a href="http://www.1806.com.au/">1806</a>/<a href="http://www.derraum.com.au/">De Raum</a> -molecular cocktails</div><div><a href="http://www.izakayaden.com.au/">Izakaya Den</a>/<a href="http://www.codarestaurant.com.au/">Coda</a> -smart subterranean bars and even smarter snacks</div><div><br /></div><div><b>Foodie Shopping</b></div><div><a href="http://www.broadsheet.com.au/melbourne/food-and-drink/directory/cafe/baker-d-chrico">Baker D Chirico</a> -organic sourdough breads and pastries</div><div><a href="http://www.mfm.com.au/calendar.htm">Melbourne Farmers Market</a> -changing location, at Gasworks, South Melbourne the weekend of the 20th March</div><div><a href="http://www.prahranmarket.com.au/www/html/124-tours.asp">Prahran Market</a> -I host Hidden Gems Tours on Thursdays and Saturdays</div><div><a href="http://lalatteria.com.au/">La Latteria</a> -Mozzarella Lab. Go!</div><div><a href="http://www.theessentialingredient.com.au/">Essential Ingredient</a>/<a href="http://www.simonjohnson.com.au/store/default.aspx">Simon Johnson</a> -Australias answer to Fauchon</div><div><a href="http://casaibericadeli.com.au/">Casa Iberica</a> -Everything Spanish</div><div><a href="http://www.eatanddrink.com.au/details_food_outlet.cfm?id=2930&m=r&i=Search/Mediterranean%20Wholesalers">Mediterranean Wholesalers</a> -European supersized supermarket</div><div><br /></div><div><b>Short Trips</b></div><div><a href="http://www.royalmail.com.au/">Royal Mail Hotel</a>, Dunkeld</div><div><a href="http://sunnybraerestaurantandcookingschool.blogspot.com/">Sunnybrae</a>, Birregurra</div><div>Healesville, Yarra Valley (whole town)</div><div><br /></div><div><b>Aussie Must Taste List</b></div><div>Pearl Meat</div><div>Wild Barramundi</div><div>Finger lime</div><div>Angasi Oyster</div><div>Kangaroo</div><div>Mud Crab</div><div>Blackmore Waygu/Mishima (if available)</div><div>Yarra Valley Salmon Roe</div><div>Vegemite/Pavlova and other Aussie cliches</div><div><br /></div><div>This is my short (long) list, so what have I missed?</div><div><br /></div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com14tag:blogger.com,1999:blog-3723197524641536090.post-69540882856797289042010-01-10T21:01:00.000-08:002012-06-20T02:41:43.033-07:00Dear Eating with JackFirstly, lets be clear. I miss you and I'm sorry.<div><br /></div><div>Sorry for the very silent neglect of the last two months and the general neglect last year of delayed posts and hollow promises. I've had a bit on, a bit too much actually, hence you have suffered.</div><div><br /></div><div>You would be relived to know that I still behave like a dedicated blogger, I still photograph pretty much all my meals (the 700 food images on my iPhone will attest to that), I plan blog posts that never get written -or at least published- and I of course, am just as committed to food and what I put in my mouth than ever, maybe more so than ever actually.</div><div><br /></div><div>I've also been thinking more deeply about what this blog means to me; from when I started it in 2006, to last year, to today and for the year ahead, and I have decided that I want to continue with this. </div><div>I love the commitment, the pride in my work, the sense of achievement that is mine alone, and most importantly a record of my everyday life and thoughts. Lately these have been mostly consumed by your evil social media sibling twitter but some things, actually most things, can't be communicated in 140 characters no matter how pithy and clever I try to be.</div><div><br /></div><div>Soon, hopefully very soon, I will be able to share what has been stealing my time away, but at this stage lets just say that it will be the biggest life change I have ever experienced, and that's saying something for someone that has still written here just as diligently through a tough period of redundancy, then self employment and personal events like my Fancy Party (read wedding) and many big overseas adventures. </div><div>Things have changed before and I have still happily posted away, yet this time things are different and to be honest I am hoping to find the stability I need to balance all of this but at this stage I need to reassure you that I am here, I care, and I miss you.</div><div>I can say that I will have a more expanded online presence next year, a new website, blog and twitter account too, but they will be more like work, I promise you Eating with Jack, you will still be the fun one, the one were I will continue to be a little political if I want to, or really just totally myself, no guard on.</div><div><br /></div><div>So with that, I hope we can be friends again. I do solemnly swear to be more loyal and write more often.</div><div><br /></div><div>xx</div><div><br /></div><div>Jackie</div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-3723197524641536090.post-16977153763014193992009-10-07T03:15:00.000-07:002012-06-20T02:41:43.024-07:00Lindt Cafe, Melbourne<br /><br /><center><a href='http://blogpress.w18.net/photos/09/10/07/121.jpg'><img src='http://blogpress.w18.net/photos/09/10/07/s_121.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Well, it started and ended with this picture... the chocolate eclair that looked like it had been licked. <br /><br />I've walked past the Lindt Cafe -Melbourne CBD - a few times and marveled each time at the queue of people waiting to get in. Personally I'd rather give my money to passionate, artisan pastry chefs, than multinational companies but I guess I am in the minority. <br /><br />As a professional food browser (self declared, to PDCs frustration) I took it upon myself to try and work out what all the fuss was about. <br />On my first visit, I noticed that of the few products that were actually on display, cakes were mostly at restaurant prices ($12-$15) without the extra love and attention you would see a pastry chef put into a plated dessert <br />ie you get a slice of a cake made in a large commercial slab, for the same price as an individually crafted resraurant dessert. <br />There was chocolates that had mostly been made in your standard moulds and some interesting sounding ice creams that seemed well priced. Macarons or as they describe them 'Delice' were missing from the display. <br /><br />I tweeted at the time suggesting that the long queue was reflective of a Max Brenner style frenzy. <br /><br />A month passes and again I am window shopping at the Lindt Cafe, yet this time there are quite a selection of products on display. The catch is that many of them look not quite right, in my honest opinion. <br />There's the licked eclair, broken and very poorly filled macarons, cakes with finger prints in the ganache and dried cracked cream. In short the offer was unacceptably poor and yet again, people are queuing like sheep to get into the place. <br />I don't get it.<br /><br />I again tweet my findings and am humbled by the many stunned reactions to the products. It's not just a personal food nerd fussiness that's saying that it's not good enough, many people are surprised at the lack of quality. So it's with this fire in my boutique-sweets-loving belly, I email Lindt customer service in Sydney to see if they have anything to say about my identifed 'quality control issues', and as I was expecting there is no attention to detail on the customer service department either as nobody has returned my email. <br /><br />Oh well, I guess I already knew were I stood with Lindt Cafe, I knew it wasn't for me but I thought they might like our feedback. I guess they are too busy serving crappy products to silly people who are willing to queue for them because they think it's the hot place. <br />More fool them for paying $6 for the eclair that everyone said "Eww" to. <br />Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com13tag:blogger.com,1999:blog-3723197524641536090.post-9627004253797009562009-09-24T21:14:00.000-07:002012-06-20T02:41:43.072-07:00Julie and Julia, and boeuf bourguignonAny self respecting food blogger knows all about the ones that 'come good'; the bloggers that go on to write about their love of food and actually get paid for the passion.<br /><br /><br />I've have books by <a href="http://chocolateandzucchini.com/">Clotilde</a>, <a href="http://www.davidlebovitz.com/">David</a>, <a href="http://www.amateurgourmet.com/">Adam</a> and <a href="http://www.chezpim.com/blogs/">Pim</a> (and <a href="http://waiterrant.net/">Steve</a>, though not strictly a food blogger), I read the mainstream media articles written by local bloggers and cheer on our community's victorious moments at regular get togethers.<br /><br />So it's with the same interest that I keenly accepted an invitation to the latest instalment of these victories; a food bloggers story being made into a book, that then gets made into a movie...<br /><br />No doubt, I am the marketing trifecta when it comes to the <a href="http://www.julieandjulia.com/">Julie and Julia</a> movie.<br />Chick - check.<br />Foodie - check.<br />Blogger - check.<br /><br />So I guess I was destined to love it and I did... well actually I loved it more when I, as a good blogger, (not one of those naughty, unresearching ones that all the boring people talk about) did my due diligence looking at examples of both <a href="http://blogs.salon.com/0001399/2002/08/25.html">Julie</a> and <a href="http://en.wikipedia.org/wiki/Julia_Child">Julia</a>'s work. Initially, watching Meryl Streep play Julia Child all I could see was a frumpy version of the Devil not wearing Prada, and then that thought morphed into an annoying drunk drag queen that likes to grunt. I was disappointed by her strange acting...UNTIL I watched <a href="http://www.youtube.com/watch?v=LWmvfUKwBrg">this</a> and <a href="http://www.youtube.com/watch?v=TVdI85jb8xg">this</a> and <a href="http://www.youtube.com/watch?v=HBQD3aSZ9R4">this</a>. Now I think Meryl is a genius, close to the god like status Dan Aykroyd has in his interpretation but you'll need to see the film for that clip!<br /><br />I was fortunate enough to watch the film in the luxury of a big fat lazyboy style arm chair while eating Julia Childs recipe for boeuf bourguignon with creamy mash and sipping Red Claw Shiraz. You can to with a special deal at Victoria Village Gold Class, <a href="http://villagecinemas.com.au/Offers/Julie-and-Julia-Gold-Class-package.htm">check it out here</a>.<br /><br />If you are even half as keen as me when it comes to foodie things, I know you will enjoy it immensely. I think I need to see it again just to pull out all my favourite quotes and scenes... who doesn't remember with excitement their first comment?Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-73492935492923876162009-09-10T05:39:00.000-07:002012-06-20T02:46:00.471-07:00Thank god for Melbourne marketsI'm still sorting through various holiday photos and found this <span class="blsp-spelling-error" id="SPELLING_ERROR_0">doozy</span> from my last visit to New Zealand. <img id="BLOGGER_PHOTO_ID_5379818719212948914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpmblHqGDHWiSa7kM3i10TnVykvX5Rvabt8mfzrY2HnAd55WGwjpSXQuY4I7idXYi9NgjNpqSPp-9WL-VZKCL0cAim2LWbD2Xvh9XKDanD9vHWQWMGydwOVt0O6cD6A00Q_1TMlsGIfFA/s400/106.JPG" border="0" /><br /><div>Yes, a single celeriac for NZ$13.31!</div><div> </div><div>The week before our trip I had made a celeriac <span class="blsp-spelling-error" id="SPELLING_ERROR_1">remoulade</span> at home in Melbourne and was craving it again, until I saw this celeriac at a supermarket in Christchurch. </div><div>The main sign noted that it was a product of New Zealand so the crazy price just doesn't make any sense. Its $10 more expensive than the celeriac I had brought in Australia.</div><div> </div><div>No wonder none of the kiwis I spoke to knew what celeriac was, I bet these headed to the supermarket rubbish bin eventually once they were too old for sale. </div><div>Who would buy this... for $13? Just crazy.</div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-70833405360779607522009-09-05T05:56:00.000-07:002012-06-20T02:46:00.462-07:00Crunchy, spicy fish - ThailandI've been jet setting about a bit lately and have finally taken the time to go through the huge amount of photos I have on both my camera and iPhone - as I suspected 80% of them are of food!<br /><br /><div>One of the photos I was excited to find was this fish we ate at a beach front restaurant on Phi Phi Island, Thailand. We loved it so much we went back two days later and had it again.<br /></div><div><img id="BLOGGER_PHOTO_ID_5379081972677965874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmJmrip2THqmIBbYXdxM9O4LuLM-3JfCPSnJw4HhfSZWJ4FYMqOa78KukEj2UHuAoI4rXW0Tu1RfEnZYfoRZp4qzixgr3wQeGn3z_Cvk2jKKkzG2ksJ0Pflg0WthL823bxIrCw1gXOIHk/s400/crunchy+fish.JPG" border="0" /></div><div>The fish is what they were locally calling 'seabass'. The delicate white flesh was filleted on one side away from the bone frame, yet still attached, then fried until crunchy on the outside yet translucently perfect in the middle. </div><div>The proverbial icing on the cake was the spicy salad on top; prawn pieces, shredded carrot, chinese celery, cashew nuts, green apple (to our surprise!), shallot, coriander and chilli. Dressed in your typical Thai hot, salty, sweet and sour flavours.<br /></div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5379303600851459522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wBGEjI_RvDWzcjQkevDzcvPWbdBQPt-kuArhhjeKTmvKF3RUYp4SrZU79hApSh3cIN_FYdmutwsbyLmJcqNW-_58Ckb6gnS-nYmQu07LiU82VMAQSXp6MvhOMST63nO75Th2dVoZut7v/s400/shiitake+and+choi+sum.JPG" border="0" />This was complimented with what is a more Chinese inspired dish of fresh shiitake mushrooms with choi sum and lots of garlic.<br /><br /><br /><div></div><div></div><div>I wish I could eat both these dishes again now. Right now. </div><div><br /></div><div></div><div></div><div></div><div>Reflecting on these and many other photos, I can't help but notice the beautiful and complimentary plates the dishes were served on. Often, the casual places we ate at the plates would be more perfunctionary bordering on ugly and chipped, this type of thoughtfulness you only usually find at the best of places, not were lunch and drinks for two costs $30 Aussie. </div><div><br /></div><div>It was evident that there was love in that kitchen and we could taste, and see it.</div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-3723197524641536090.post-17994322253732502832009-08-19T06:52:00.000-07:002012-06-20T02:46:00.343-07:00Monkey BananasHey, have I told you about the tours I have been doing at Prahran Market?<br /><div></div><br /><div>No? Oops sorry.</div><div></div><br /><div>Well instead of me rabbiting on, have a look <a href="http://www.essjay.com.au/2009/07/18/prahran-market-hidden-gems-tour/">here</a> and <a href="http://www.flickr.com/photos/tomatom/sets/72157621492173921/">here</a> or even better just come along one Saturday! All the details are <a href="http://www.prahranmarket.com.au/www/html/124-tours.asp">here</a>.</div><div></div><br /><div>Now the intention of this post was not the market but these extremely cute monkey bananas that I brought after a tour a few weeks ago.<br /></div><div></div><div><img id="BLOGGER_PHOTO_ID_5376871422575883618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4E4cUnZuKcv6SOZKn0tc0BwBKum891SNZYOy_BDvW2yYh2Y9yBB96_xhdrgmhNTHIAX9q1WiM33sYSu-92lWweK594zVPeQoAQOerLcqOnQnwyUMvs3yHRTKQjcFafaKjC2WCtWhyUhj/s400/monkey+banana.JPG" border="0" /></div><br /><p>This variety are my absolute, hands down favourite. Firm texture, even when very ripe and small enough that they are not a meal in themselves as some of those ginormous cavendish bananas can be. </p><p>What I loved so much about these hands in particular was the bunch on the right, they were particularly tiny, just minuscule as you can see next to the 20 cent piece.<br /><br />I asked at the counter as I paid for them, "so, do you have any smaller?" The woman looked at me with the strangest frown and then just absolutely cracked up.<br />"No, they are the smallest". </p><p>I totally believed her.</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-64761711439917211182009-08-04T06:50:00.000-07:002012-06-20T02:46:00.454-07:00Kaikoura crayfish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGwji8sO8e78U7B4m94QIUMAX3NTiJKEqegFH-Qkf4MGzyiJwo_uChX-pc9CF6KgK8R7v3p9yC6NjNUX-xtg9_cX2rjNer3sTna-_2VWc4-lQYaBNfR-QOk4RtjVUuRTwLNZM657l5Vck/s1600-h/crayfish+canapes.JPG"><img id="BLOGGER_PHOTO_ID_5343469793080638002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGwji8sO8e78U7B4m94QIUMAX3NTiJKEqegFH-Qkf4MGzyiJwo_uChX-pc9CF6KgK8R7v3p9yC6NjNUX-xtg9_cX2rjNer3sTna-_2VWc4-lQYaBNfR-QOk4RtjVUuRTwLNZM657l5Vck/s400/crayfish+canapes.JPG" border="0" /></a>Once upon a time*, back when I got married many months ago, we took a short trip to New Zealand to celebrate with the kiwi contingent that couldn't join us in Melbourne for the official party.<br />A highlight of the trip apart from PDC's mammoth half marathon PB time, was the most lovely cocktail party that was thrown for us, one of the food highlights of this evening was some very special Kaikoura crayfish.<br /><br />I've been through Kaikoura a couple of times, it's a small town on the north-east coast of New Zealands south island. The thing I remember most clearly is the fur seal colony that lives along the coast there and the linked foodie thing about seeing these seals that explains my keen interest in this town, seals love crayfish and so do I.<br />Luckily for both of us Kaikoura translates from Maori as 'Meal of Crayfish' - needless to say there is crayfish to be had for both the Aussie tourist and the seals.<br /><br />The crayfish canapes you can see in this image I made from two crayfish that my mother-in law bartered for from a licensed Kaikoura diver. Apparently only licensed divers can catch the crays and this guy had more than he needed. (...great to see that smart old fashioned barter is still alive and well)<br /><br />The crays nearly fell victim to a mornay sauce *phew* before PDC and I decided to take charge and made these ooh-la-la canapes.<br />The baguette we baked for the croutons was already on hand and we whipped up some mayo quicker than getting in the car to go to the supermarket (if you doubt that, look at <a href="http://www.prahranmarket.com.au/resources/documents/Classic_Sauces_-_13_August_09.doc">my recipe here</a>) the garnish was the tricky part.<br /><br />An avocado slice and dill was a logical classic combination but never being just satisfied with the easy option I decided to add another flavour combo to the other half.<br />Persimmons were in season and perfect at the time and I had one waiting for my breakfast the next morning. Thinking about the flavours I decided (with testing on myself, of course!) that the vanilla characters of the persimmon reminded me of a frenchy vanilla sauce sometimes served with fish and the crunch well that went without saying, the decision was made.<br />So a smear of mayonnaise, a medallion of crayfish (that we had cooked earlier that morning) and then some match sticks of persimmon.<br /><br />They were gone in a flash. Lucky that cray diver was quicker than a flash<br /><br />*I opened my blog account and found this as a draft post from what seems like it was from so long ago it was a fairy tale, hence I just had to start with 'once upon a time'.Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-62607314734175953742009-07-25T08:23:00.000-07:002012-06-20T02:46:00.448-07:00Perfect beach lunchWe spent the last four days at <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Railay</span> in coastal Thailand. After 2 days of patchy rain and one hell of a storm (as we should expect, as it is rainy season in the region) the sun came out and I had the opportunity to tan my Melbourne-winter pale legs.<br /><br />Altering between the beach, our beautiful pool and the bar we managed to find what I thought was the perfect beach goer lunch.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362419279151366738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWbO-jDLzBrW-UswhkM-CFooxzOtDUN_pLySN_dZF5-BZ9Ba0tW4H4IzUbaH3sTKYMLSfr8pgUMObHWHgXI5_J_q6sJ-leNR9ez6U7xhN3d7Br1eQK11pXzUBa7vpc3xvx70iMhNWP-OK/s400/DSCF0112.JPG" /><br />A spicy <span id="SPELLING_ERROR_1" class="blsp-spelling-error">som</span> tam salad (green papaya bashed with dried prawns, fish sauce, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">chilli</span>, lime, garlic, peanuts, snake beans and tomato... no doubt more and more as well), served on the same plate with some marinated and fried chicken thigh and some of my favourite sticky rice. Lengths of more snake beans and cucumber where the textural garnish.<br /><br />Pretty healthy, really speedy and bloody amazing flavours. No doubt I will be recreating this at home in Melbourne come summer.Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-3723197524641536090.post-82638208423232217552009-06-26T21:45:00.000-07:002012-06-20T02:46:00.490-07:00Coda Bar + RestaurantI keep starting and restarting this post; how do I describe the food at <a href="http://www.codarestaurant.com.au/">Coda</a> that actually informs a diner more thoroughly than what I was before we visited?<br />I thought about what we ate and when, how we ate it, and then thought about the house named roll and how it essentially sums up the Coda palate:<br /><br />'Coda roll, crisp parcel of bone marrow, ginger, shiitake mushroom and rice paddy herb'<br /><br />Essentially a spring roll with pieces of bone marrow, shiitake and ginger inside, served with a lemon based dressing and stalks of lemony rice paddy herb. The bone marrow was rich and palate coating yet the dressing and herb add a refreshing acid lift.<br />I loved this. I love the seamless fusion of the ideas.<br /><br />All the other dishes we ate were not neat fusions of Eur-Asian ideas such as the Coda Roll. The menu seemed to be split into South East Asian dishes focusing on Vietnam and Thailand or pure French benchmarks such as parfait, tartare and terrine. Yet as you would expect from a modern Australian menu there was Asian produce mixed through the European stalwarts; so oysters served with mirin and pomelo, or ginger in our coleslaw makes perfect sense, to us.<br /><br />What didn't make perfect sense to me was the powerful flavours of Asia served at the same time as delicate French classics; my MacLeay Valley rabbit cassoulet was absolutely swamped on the taste front, by the in-your-face aromats of mussels stir fried with rice wine, chinese sausage and chilli. Likewise our steak tartare seemed under seasoned (perhaps it was) in comparison to the 'Quail Delight' flavour bombs or the spanner crab, galangal, chilli and lime betel leaves.<br /><br /><br /><p>Perhaps these are just opening wobbles, we did dine just 8 days into what I no doubt predict will be a very successful business, but next time I will definitely be more careful about asking when my dishes will be served.</p><p>A high point of our evening was the amazing service. Mykal -who's face I know from <a href="http://eatingwithjack.blogspot.com/2009/01/movida-next-door-making-of-my-october.html">MoVida</a> and his partner Kate were absolutely glowing with pride in their first venue. Our waiter was friendly and had that perfect knack of being there just at the right time (though she had no idea of what the cheese selection was that night - perhaps that's a good indicator of the overriding importance put on the Asian dishes, especially since another person explained the use of the paddy herb with the precision of a biologist). </p><p>No doubt with chef partner Adam D'Sylva in the kitchen Asian dishes will be a focus, I just hope to see some balance across the broad range of flavours, tweaks are inevitable in a new restaurant and I am excited about my next visit, some of my most memorable European food experiences have happened in Asia, from <a href="http://eatingwithjack.blogspot.com/2008_07_01_archive.html">artistic artichokes in Dalat</a> to exquisitely matured Epoisses in Hong Kong and my favourite fusion on all, the banh mi. I hope to continue this traditional now at home, in Melbourne. </p><p>Welcome Coda.</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-35807688586226592202009-06-04T22:24:00.000-07:002012-06-20T02:46:00.367-07:00Persimmons, different styles for different usesA few years ago I learnt the difference the hard why. But since then I haven't seen the offending (when firm) acorn shaped persimmon that often.<br /><br />I'm still cautious though whenever I buy one of these vanillian scented beauties.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEclXrrP9Iqs0yTHnIKA75-MH01xs0xJOyJrK02DKN8fvvDXQv0sn17Tam0-5HTaWQg1hyB_v9rFTL9ZpWOxC3PaCmqh09strHJ57FLVRjn7Ky_SBZwHh2a1jWOtfbdt2lWhJ48J_CUB-V/s1600-h/persimmon+styles2.JPG"><img id="BLOGGER_PHOTO_ID_5343463368626116146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEclXrrP9Iqs0yTHnIKA75-MH01xs0xJOyJrK02DKN8fvvDXQv0sn17Tam0-5HTaWQg1hyB_v9rFTL9ZpWOxC3PaCmqh09strHJ57FLVRjn7Ky_SBZwHh2a1jWOtfbdt2lWhJ48J_CUB-V/s400/persimmon+styles2.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNz97sf78HbvXoQLODio3H_1P5am41zxUpENbx-e_dh0Ro6UcSqX9VpNOR1Pq_siCd-dWONS6ZuTbDWX2K_aWKKmBYjzTl1yklmVht_Tuis7rEO87eAHR__pxk04LTs1nVHawJeVTYwvj/s1600-h/persimmon+styles.JPG"><img id="BLOGGER_PHOTO_ID_5343463366586010258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNz97sf78HbvXoQLODio3H_1P5am41zxUpENbx-e_dh0Ro6UcSqX9VpNOR1Pq_siCd-dWONS6ZuTbDWX2K_aWKKmBYjzTl1yklmVht_Tuis7rEO87eAHR__pxk04LTs1nVHawJeVTYwvj/s400/persimmon+styles.JPG" border="0" /></a><br /><br /><div>The acorn shaped style on the left should be soft and a deep orange orange colour when its jellied flesh is ready to be spooned out.</div><br /><div></div><br /><div>The tomato shaped style on the right should be firm and a apricot orange colour whrn its crunchy flesh is ready to be cut into wedges or eaten as an apple.</div><br /><div></div><br /><div>Nice and simple.<br /><br />Oh and thanks to <a href="http://www.thatjessho.com/?p=325">Jess</a> for beating me to the idea...! ;)</div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-24227914967397311282009-06-04T06:00:00.000-07:002012-06-20T02:46:00.360-07:00The Deanery, Melbourne<em>Still in catchup mode, I started this last week before my weekend in NZ...<br /></em><br /><br />Tonight I headed out for dinner with a girlfriend, we had no real plans but a short list of possibilities. It was too early for our first choice, Coda (due to open properly next week; soft opening from tomorrow) so <a href="http://www.thedeanery.com.au/">The Deanery</a>, Robin Wickens new-ish haunt, it was.<br /><br /><br />So yes, I wasn't in the head space for it but its certainly didn't win me over; food, service, wine, ambiance or value.<br /><br /><br />I've drank at The Deanery many times and even had a few bar snacks over the years but have never felt inclined to eat there. It feels like a bar and to be honest I guess they know that, that's why when we arrived and asked about having dinner we were advised that we would be "more comfortable" upstairs.<br /><br /><div>So we are lead upstairs, around a corner to a spot-lit, double set table. We realise that yes, the bar space was definitely more of what we had in mind, yet we are now here and at the mercy of an assortment of waiters. House made bread arrives, oh no this just isn't what I had in mind at all. </div><div>If I wanted flavoured bread, I'd go to Bakers Delight...</div><br /><div></div>The night rolls on from here. The food is fine; fancy but fine. The menu is impossible to decipher (and that's rich coming from me) and the dishes we receive though interesting are far from what we could possibly image - maybe that's the point? (My thoughts and pictures are on twitter, <a href="http://twitter.com/eatingwithjack/status/1935261696">here</a>, <a href="http://twitter.com/eatingwithjack/status/1935268347">here</a>, <a href="http://twitter.com/eatingwithjack/status/1935275816">here</a> and <a href="http://twitter.com/eatingwithjack/status/1935295910">here</a>)<br /><br />Well I guess the ex-Interlude customers (read: older, richer, stuffier, conservative) would like this but from a glance around the empty dining room I guess that's all it will impress, and hey didn't Interlude go out of business? Either we don't get him or he doesn't get us but Robin Wickens food seems more than a little out of touch with the current hospitality climate.<br /><br />Without nagging on any further, I feel I must mention the service... just strange...<br />Stiff, a bit pompous ("so, no entree for you?", "just a glass?") and plain unthoughtful. A silly mess with our credit card payments with three enquiries from different waiters and a forgotten scarf left in the center of our table as we sipped digestives in the bar (we were informed of the scarf, by a fellow diner and strangly not the waiter that must have moved it there). I'm not sure what it was all about but I am uncertain who was in charge of the dining room that night and I guess that's my answer.<br /><br /><br /><p>So The Deanery, what can I say.<br />Pop in for a drink by all means, the wines are reasonably priced but don't be lead up the stairs to the dining room, I don't think you will be "more comfortable" up there.</p><p>Oh and even the MasterChef caption writer can spell Caesar (as in the salad) why can't The Deanery? At a diningroom like this, it's all about trust, trust that everyone is as keen and passionate about the product as the diner; this just screams to me that they can't be bothered.</p><p>Sorry guys, no wonder the traditional media haven't published anything, maybe I should have followed suit in the "if you can't say something nice..." bandwagon but its just not in my nature.</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-20101493925978159842009-05-23T18:30:00.000-07:002012-06-20T02:46:00.353-07:00The last tomatoCould this be Melbourne's last tomato?<br /><br /><img id="BLOGGER_PHOTO_ID_5339198253908639778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH5Q8u1OjHD7oxBRit1XoqugQRF85-kBdfkinkckcgYW9tL770NwTCNXpdHlUTQvCEBYOQaZ_c61bSsC5FgCM7V24Hjex3fll-x8AsxYQ-v5_b9aP7F923gSrT8dvdMCjrJXFlqfzgygJ/s400/last+tomato.JPG" border="0" /> Being strictly of the seasonal food camp, it has greatly amused me that my tiny courtyard garden has proven to be so unseasonal this year. <div><div><br /><div>When everyone else was experiencing bumper crops of tomatoes, my heirloom bushes barely had a flower and the fruit that did eventuate died in our desert like heat wave of 40+ degree temperatures. </div><br /><div>And now when I should have pulled out the dying vine months ago (but I held out hope for this tiny slowly growing tomato), I have this a gorgeous Black Zebra tomato, my last.</div><br /><div><img id="BLOGGER_PHOTO_ID_5339199201219125042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 357px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvmjmj_KGqBRSQR-w-3VNBxW8CGgU-Su7GaWhaNUoJgsPYgR4O8k4u2iUOJ0Pln0K_V2fL7Wx-On9eOIp09tnETdRZcv2unGX_pa3Fm1v6gTJ_4J5tzANd_JHagFkb15srVPoVx59imxM/s400/cut+last+tomato.JPG" border="0" /></div></div></div><br /><p><br />As you can see from the first picture, the vine is totally dead apart from the one stem holding on to my tomato, just grown in a pot in my sunny courtyard in St Kilda. </p><p>Weird unseasonal stuff huh!</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-53582632719977317232009-05-18T06:52:00.000-07:002012-06-20T02:46:00.408-07:00Hutong, Hong Kong<a href="http://eatingwithjack.blogspot.com/2009/04/clean-slate-is-in-order-amnesty-week.html">Amnesty Post</a><br /><p>This will be the last of my catch-up posts but I think the best. </p><p><a href="http://www.aqua.com.hk/">Hutong</a> was on our must dine list whilst in Hong Kong in July last year; Sichuan food as good as it gets apparently. Didn't need to know anymore apart from the instruction to have a pre-dinner cocktail at Aqua on the floor above.<br /><br /><img id="BLOGGER_PHOTO_ID_5330499554504127538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoL7lcOJMoFdihf5tnSvDCVW76EsYBM7dF_qcE6uLskWMkvDF19JP8Uo-7ckLe0s26GWkvwbqoIn20SaqQcT8srgSeI8sZkaLQ1BSmDnFF0qm2tYdEL1kC103c9nTXYu7BoXSqRUCmIHy/s400/Hutong+private+room.JPG" border="0" /></p>High attention to detail tables, beautifully lit.<br /><br /><div><br /><div><img id="BLOGGER_PHOTO_ID_5330499560228631234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gDs6Nx1EKJkUYf9oB7PcdMZipvrPna2VEBPdbjN2S5OmF704jXAbk1z2SDAfroDp5rRmZjqZ9bKG0IjIbTq1TBaPTfJ6Wd7x4T25qhVQMi3-d1PdwfkLylJWKUcRsQCCgSJYQybdpVz0/s400/hutong+table+setting.JPG" border="0" />Ornate flatware that has me flipping it to take down the details.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3d2sWH-FS8BPL494mBzp7mV9LRYrrroE5ieAZ2SA6yDx72_0D1lGQpQAykyuWjEc89B8vBkFZc1rUfRFyFAAjUvsURJ_XS7MnM6Eb4doJTApUZ2ItMLYzP9PjpcEPQ4KZ15vJb1gZtzPK/s1600-h/sesame+dipped+asparagus.JPG"><img id="BLOGGER_PHOTO_ID_5330501122425040114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3d2sWH-FS8BPL494mBzp7mV9LRYrrroE5ieAZ2SA6yDx72_0D1lGQpQAykyuWjEc89B8vBkFZc1rUfRFyFAAjUvsURJ_XS7MnM6Eb4doJTApUZ2ItMLYzP9PjpcEPQ4KZ15vJb1gZtzPK/s400/sesame+dipped+asparagus.JPG" border="0" /></a>" Green asparagus coated in white sesame"; crunchy fat asparagus with sweet sesame crunch.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MgxtYoLwKuEj12xyNM0kDXauJlDr5jftz-nVo3uybPWPCLMX3gdv5ieKG7GfkEtsqFW7346S5CTo7MLukVGAZ1njL5zcnMXO9hnLYAcnNV4aVkDaUr1krG1z2W2NG0-STXB52CBNp6bQ/s1600-h/razor+clams.JPG"><img id="BLOGGER_PHOTO_ID_5330500367603568642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MgxtYoLwKuEj12xyNM0kDXauJlDr5jftz-nVo3uybPWPCLMX3gdv5ieKG7GfkEtsqFW7346S5CTo7MLukVGAZ1njL5zcnMXO9hnLYAcnNV4aVkDaUr1krG1z2W2NG0-STXB52CBNp6bQ/s400/razor+clams.JPG" border="0" /></a>" Chilli spiced bamboo clams (razor clams) steeped in Chinese rose wine and chilli sauce"; stunning, powerful flavours. Absolutely the dish of the night, and beautifully presented.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigqTGIaEK_jWj6Tw4lsUM45KCqDEV8SzqinC4tMjYyl15t9Hw66QodVFYyDBdyC6mk_wdWW9xkPSC5UZrObiuoYhUq3C-Wt3gTeWYzYHvHmD8f3QHYC-UDMJGUoNzcOobJxh1XIX1Yj9h/s1600-h/pigeon1.JPG"><img id="BLOGGER_PHOTO_ID_5330500364352834018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigqTGIaEK_jWj6Tw4lsUM45KCqDEV8SzqinC4tMjYyl15t9Hw66QodVFYyDBdyC6mk_wdWW9xkPSC5UZrObiuoYhUq3C-Wt3gTeWYzYHvHmD8f3QHYC-UDMJGUoNzcOobJxh1XIX1Yj9h/s400/pigeon1.JPG" border="0" /></a> "Drunken crispy pigeon, half a crispy roasted pigeon and half a pigeon poached in Chinese wine"; the most tender of meats, intriguing presentation and pigeon brains to nibble.<br /><br /><img id="BLOGGER_PHOTO_ID_5330501127015653874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSt81nVeOsnfK0pvFyKIvnFiZSFeaEU7Q4EEI7Kpeh-D9rroE2cMnChXKIXd8TLdTUdtA4VBGUVmONTrGmvDz4QcLzn7Qp4ADbA3Yp41qdTyLd9_Njr88UiuCViEW-XOvSy1wCgB8agSE/s400/tendon.JPG" border="0" />"Golden fried pork tendon with scallions and dried prawn roe"; texturally perfect, crunchy, chewy, gelatinous and incredibly rich. Needed half this quantity.<br /> <img id="BLOGGER_PHOTO_ID_5330501924426812354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg464GrsxUOjWC4PFOjG3q-abBT_FUy3P-TKbr_1urPIj-Jnj-QKqudXL6mapq5TtJs9UFFatmxTLHBpTPoLpaQlTirVc1LFtPT_8f6VcSqyzVRrZV6BOzPlYURERtK2PO9u1YjA5Zu7oqI/s400/crab+basket.JPG" border="0" /> </div><div>"'Red Lantern' crispy soft shell crabs with Sichuan red peppers"; this dish reminded me of a child's play pen with thousands of balls... find the crab in the chillis.<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONG1tXknbpXHSFR0AEgTPlJpK2evtX0KLrQ34X7EM-wm7IAjPJ_hR2L35IYVdeDAc-MrhrfxnK4uyjlyAJzKtWXRuhcf9ko6rBtK4_ZSuq4esERpB3DrcW96RCWMrhr8vRobnRmDaur7A/s1600-h/crabs+hiding.JPG"><img id="BLOGGER_PHOTO_ID_5330499564530986338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONG1tXknbpXHSFR0AEgTPlJpK2evtX0KLrQ34X7EM-wm7IAjPJ_hR2L35IYVdeDAc-MrhrfxnK4uyjlyAJzKtWXRuhcf9ko6rBtK4_ZSuq4esERpB3DrcW96RCWMrhr8vRobnRmDaur7A/s400/crabs+hiding.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5330501127046687602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCO2YFDECwKYlGGKj_8-9yEoM3iXbuG2T4KvZtPE_NCyLndU3nAIGGDD0BDgTbk3_VJ6PCFlAm_c0gMcA64An1sPdB6Q4hglxwk9EKSHiZZ9E3LphZkEo5pcN2tDrlRATve_lm9oqNdORG/s400/softshelled+crab.JPG" border="0" /> Even with removing the crabs from the pit of dried chillis, this dish was so hot we laughed and cried at the same time. Perfectly crispy and seasoned well, just not as interesting to the palate as to the eye.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5330500356975369618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6oB-1XZwLtNEtgoF2kxibXSvycLKnKI1jqyiQiOySUKOCX4wliESLlQErI44SOic0fXDi2wZIjVRsdd0i8LeecSJswpGx6UdLsA5APovcx1ss7LDmZA82w0477mAwdshx_nxASCja0V9/s400/dessert.JPG" border="0" /></div></div></div></div></div></div></div><br /><p>Dessert because we felt obligated but wish we didn't bother. "Coconut three ways(I think)"; bland dull, no passion.</p><p>Hutong offered some amazing food, presented in a beautiful manner in stunning surrounds. The service, as with all of our experiences in HK (except the 'western style' service at L'Atelier de Joel Robuchon), was shaky at best. Too many waiters, too many strange repetitive conversations, too often.<br />The experience at Hutong, sets a new benchmark in my mind of how stunning Chinese food can be, elapsing every experience I have of this style of food, Flowerdrum included.<br /><br />Go for the food and views, and the stunning food porn images you can take with the spot-lighted tables!</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-9007035575732254102009-04-30T16:26:00.000-07:002012-06-20T02:46:00.511-07:00This little piggy - the challenge. Six ingredients, simple tools and 30 minutes – COOK!<em>I wrote this the week after my brush with reality tv, the program airing this week may put all the pieces together...</em><br /><br />I’m not very good, at not being very good at something.<br /><br />So much so, that as I lay in the recovery position (okay catching up on sleep) in my bed after the craziests of weeks, I could not help but think (okay dream) about how poorly I did at my one chance… it wasn’t that hard. Use these ingredients with this equipment and make something delicious.<br />My self imposed restrictions were to also make something different to the rest of the crowd and make sure I represent myself well by making my food look ‘hot’… well that’s were I stuffed up, you no doubt would say it was fine, if it makes it to tv but it definitely was not inspired.<br /><br />So with a couple of hours of self prescribed therapy, I reproduced the challenge (nearly) and put myself back to the test.<br />Could I do it again but better, in a better time, with a better result and a better looking finished dish?<br /><br />Following the same thought processes of the day I recreated the same dish but here dear readers you get to see how it should have looked, should I not have plated it in 10 seconds (oh god I know; a food stylist plating their food in 10 seconds, what was I thinking??... “Must cut all the pith from my lemon zest”… oh, so we learn!)<br /><br />So here are the ingredients and equipment (please note, I used a normal stove not a camp stove and am not sponsored by scanpan or global so my Circulon and Mundials will have to do!)<br /><p><img id="BLOGGER_PHOTO_ID_5330464296610354370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEXzcmjLYATjplboAATAWZwpBstt2QRqm1E5hiAoRHmFxK_ySCxDvJjXyfuosCie1qBEavKC6bfVi_7bCXg0DA-3hDDNnBNDwle4_aLXyIul9JIv3LUWXbYpu_Vqm665U4wGaxFn9g-uc/s400/pork+prep.JPG" border="0" /> The six ingredients (unnecessary ones not used...), the basic equipment and my 30 minute count down timer<br /><br /><img id="BLOGGER_PHOTO_ID_5330464819555845314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqQRvL-gsA2eRGtDeWjRhY_IIdbnZ3Ckvzg4FIrIFutDnx_SSd-W7cDqcBLmJ_t5MWJA45Ro250yLFfvA3FqB8IpwYtpw7usgu3yjbk-pzDZR7m3Mzld-0mNDGNSNgOggnVk0ivs7-UIb/s400/pork+mayo.JPG" border="0" /> Whipping a mayonnaise (egg yolk, salt, lemon juice, olive oil) with a fork. In the challenge I also boiled an egg as a backup dressing in case the mayo split</p><p><img id="BLOGGER_PHOTO_ID_5330464824401196450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tziteykqosU9gE0uetqZDsIukZHKv_ZwMgMVaMOdmSxVqK8F_VnoS5qu2oWqCr8gbOGLRJKBj0JBuE7exaY4xoa3I0XB7gGwvZsS3BMX3W94QR7MKWKir8es7FLi0wn8koZuoV1a2D4o/s400/marinate+pork.JPG" border="0" />Marinating the pork chop</p><p><img id="BLOGGER_PHOTO_ID_5330465481230625298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLM4M0WkKd_zSNNN1y9ueP9-ADfbKK0U0NG6mTl2vcKV3-jt7om_Q33X5mWjaYnWN0sAVmSetF1nnRzukIY3iOWb2EaWzLX188t7TTjkA28H9MpQpKQTfFjaP8t1WaXbGVLC5iz4_4RLA/s400/remoulade+prep.JPG" border="0" />Prepared salad components; cabbage, apple, lemon zest, parsley to be mixed with the mayo, just before serving</p><p><img id="BLOGGER_PHOTO_ID_5330465477419008450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TL89VRKbgnfALMJxaZaJ9xvWu241WWDS1ohRdSOXBsVV5A4ygxcxFkUI3WPLhXtCY4WXNH5t5UKJdLOBg13K7NlecB-k8j6yhqhcZEDGzOApz_A2Jjd2Van5DeLFR4u0vi22M86AhtB4/s400/cooking+pork.JPG" border="0" /> Cooking the chop<br /><br /><img id="BLOGGER_PHOTO_ID_5330465483043644706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7en4ADqwyDk-avNPPcA1Jn6-XjqwN1DkewbJ0J4csJB0pJO-oSz3T-HO8U8va2JLO2K5Tz5RS1cOR6AIUNJJ7kI2C77NhOPWbgRGyTz8SalGQiMzonKX4dMIcqLVvjcAyp9yikZAEs0NG/s400/cooked+pork.JPG" border="0" /> Resting the cooked chop<br /><br /><img id="BLOGGER_PHOTO_ID_5330469720331862882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lxSG4BPPu0heF1PqgcEvT1OsJEbycGokA2vhxjZ2uHp7lGmQ2Y4r2A-lfVlTHEcVIHJX7kum-heFKkjlBiC133kS7zkO6l3E4_EfLuzwgGqIpf2m01dDW7Ftgj9ajLpV4Br58GI7UINA/s400/finished+pork.JPG" border="0" /> The finished dish.<br />Lemon zest pork loin (well rested and cooked properly this time), apple and cabbage 'remoulade' (well that was a mistake... I'll explain if its aired...), pretty dressed apple bits and a lemon cheek (lets not bring that up either...)<br /><br /><img id="BLOGGER_PHOTO_ID_5330472034387667938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Y0csgEMUAy94-3dU0xidlgEsWh5lZ4IZhE_9YZTcUgbW8dMKnvPYNvmqNl9FHJZOZS3eXxy5pyfoWBlLC74e3p25PlBn1mAT5dKyAxZmxpXnXaKwbm2qMIvd4IUGJ1HzjimVRUMikG4n/s400/timer.JPG" border="0" /> The finished dish with 5 minutes still on the clock. And yes I took all my own photos at the same time!</p><p>I think I then ate it in the remaining count down...<br /></p><br /><img id="BLOGGER_PHOTO_ID_5330469719958568898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUBjtDNhhPXW-UyV3lpRspTSuxOxt45BW3TmcY0WJCK-yzvsEnDzO_6qapnAeFjSDVQEx07-xx1RgUsBuO_6iN9avJw7x4SrKEM0qLrfr7sJGF4WbqC-LhP_Mg_QN1p86xZVTg1s8n8T8/s400/eating+pork.JPG" border="0" />Three minutes to go...<br /><br /><img id="BLOGGER_PHOTO_ID_5330469723273927426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk2WDjXGR0JLcu_4T1gvf-gyq7t2ZhKoobYS0uyRoNXmoSkWzRLSam87WUX2xM4ED3Aw4t9xw7GfV_e885SWjejYaQ5qkwBZAWgH_wNN6VmYfJxHN2jeTAcNfbO14zx2H6-FVrQuYLDk4/s400/eating+pork2.JPG" border="0" />One minute to go... <p><img id="BLOGGER_PHOTO_ID_5330472037820402610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq10PPk8kr2lUQXw8PWO_8h0cG55PpJYXpQdWiLURT3l7o09H-ovTu2saCIb9cbNYo0bc_69BpPrnfd9QMZpr2fnegioazNGVmHj0IufmH70o5wBomCMGzH20Qeh2qMgo2OgL53Sg2r3zV/s400/eating+pork3.JPG" border="0" /> </p><p>Finished and the chewed bone, that I had cut the loin off.<br />Wonder what would have happened if I served this? Perhaps I would have actually made it onto the tv.<br />On reflection I should have eaten it, as we were not served lunch until nearly dinner time.</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com10tag:blogger.com,1999:blog-3723197524641536090.post-7599424415163231492009-04-30T06:50:00.000-07:002012-06-20T02:46:00.476-07:00My Tuna and Bean Salad<strong><a href="http://eatingwithjack.blogspot.com/2009/04/clean-slate-is-in-order-amnesty-week.html">Amnesty Post</a></strong><br /><div></div><br /><div>I make this salad quite often but it has been maing a more regular appearance at my house, as PDC is training like a mad man for up coming half marathons. Lots of healthy protein, low GI, fresh and tastes amazing. All the boxes are ticked.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5330483289465394834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKPjS76xHVSTIO8iGZdZzDBFwsFQmJHUESETEBgPwO0Je1vsmsnystVVMha9cqdQcsnHO_a7Ov8kZ-r5xqR2nF_aQHU4qQBNJo6PGJHeMJu1fGJeCcaBPJjy-kogoQLzlpNJZu9mlSdGX/s400/tuna+and+bean+salad.JPG" border="0" /><br /><div><strong>My Tuna and Bean Salad</strong></div><div>1 tin sliced (or at least chunky) tuna - the fancy bottled preserved tuna I brought last week at Mediterranean Wholesalers is at the highest end of the pantry tuna scale</div><div>1 tin Edgel 4 bean mix - the other mixed bean brands are too stodgy</div><div>1 handful of raw green beans</div><div>2 handfuls cherry tomatoes</div><div>2 stems spring onions </div><div>1 hot red chilli</div><div>EVOO</div><div>Sherry vinegar</div><div>S+P</div><div></div><div>Rinse and drain the tinned beans</div><div>Chop the cherry tomatoes and finely slice the green beans, spring onion and chilli</div><div>Toss together the beans, tomato, green beans, spring onion, chilli and tuna</div><div>Add a splash of EVOO, sherry vinegar and season well</div><div></div><div>Eat immediately but leave a small bowl in the fridge for a loved one to munch on later. </div>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-3723197524641536090.post-21025477317356424882009-04-19T00:22:00.000-07:002012-06-20T02:46:00.357-07:00Amnesty WeekSo, just as I post about Amnesty Week, a client calls and says they<br />have a big job for me.<br />Fantastic. The catch is, they need it finished in less than a week...<br />I like a challenge. I agree. <p>But poor Amnesty week will need to become Amnesty fortnight, just as<br /><a href="http://www.melbournegastronome.com/">Claire</a> is doing. <p>Will be back soon!</p>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-3723197524641536090.post-18492653812716395892009-04-12T17:03:00.000-07:002012-06-20T02:46:00.346-07:00France or Greece? Or is it Australia?<em><strong>Amnesty Week Post</strong> -written 14th January 2009</em><br /><br />Lets stop and smell the Australian culinary 'roses' for a moment...<br /><br />And reflect on how lucky we are in Melbourne, and Australia, in general.<br /><br />We have richly diverse cultural backgrounds that has given us an incredible choice of dining options, something that I never give much thought to until I am overseas on holiday and eating the same food everyday.<br />I do like to eat like a local on holiday, so when in France it's the <a href="http://eatingwithjack.blogspot.com/search/label/Lou%20Pescadou">quaint bistros</a> that get my patronage, in Vietnam the <a href="http://eatingwithjack.blogspot.com/2008/07/amazing-race-detours-in-ho-chi-minh.html">brightly flavoured salads</a> are frequent features, in Hong Kong it was <a href="http://eatingwithjack.blogspot.com/2009/01/roast-goose-in-hong-kong.html">roast goose</a> and in Macau the <a href="http://eatingwithjack.blogspot.com/2008/07/portuguese-custard-tarts-in-macau.html">'portuguese' custard tarts</a>.<br /><br />But in Melbourne it could be anything, and that's what must be so exciting and confusing for visitors, there is not one strong theme that I'd call Melbourne or Australian food.<br /><br />As you may know, if you have read here before, I'm not the type to mince my words and get confused about food, Australian food does have a style of its own, its just that until you have spent some time here, it's kind of hard to get your head around.<br /><br />I was trying to explain this to some English tourists on the weekend, "Australian food is about freshness; European in the originating idea but with Asian flavour twists and ingredients. We still love comfort style food from the 'motherland' but will tweak it", (who hasn't eaten curried tuna mornay served with a side of fried rice from the local Chinese takeaway - ok in the 90's maybe - but now you are getting the drift).<br /><br />The point I am making is that our food, the stuff we cook at home is varied, and we are not afraid to mix tradition with modern and throw caution into the wind but the really beautiful thing is that you can also go the other way. You can experience pure examples of what it is like dining in another country without travelling there, which is what I have done recently at Hellenic Republic and France Soir.<br /><br />Not quite Greece; <strong><a href="http://hellenicrepublic.com.au/">Hellenic Republic</a></strong>, Brunswick East<br />I'd had a glimpse of the food late last year and have been killing to get in and try George Calambaris' <a href="http://en.wikipedia.org/wiki/Agap%C4%93">agapi</a> packed food.<br /><br />Firstly a warning, Hellenic Republic is frantically busy, but for all you people that like to plan your meals you can book (<a href="http://eatingwithjack.blogspot.com/2009/01/what-are-they-talking-about.html">of which I am incredibly surprised at considering the prices</a>), so I would advise this, unless you are prepared to smile and hope for the best, as a walk in.<br /><br />The menu is intimidatingly huge, with more than 20 'piata' small plates plus a selection of cheeses and meats. Then there is also more than a dozen grill options such as meats, fish, shellfish and vegetables, some composed dishes such as Moussaka and then also desserts.<br /><br />Despite this the dishes are very clear about what they are, citing a Greek name and then a English descriptor but for me, ita ll a bit too much like hard work, sifting through, tossing up this combo with that, oh but what if I forgot about this, is it balanced, and most importantly will I have dish envy as they fly past to other tables.<br /><br />So. We settled on the first of the 'trapezi' menus, a set menu offering a selection from the menu. Some vegetables, dip, seafood and meat with fruit for dessert. The second menu option also included a dessert course.<br />I knew the food looked good, I could trust it would taste good, yet the value question was the one I wasn't sure about. Well rest assured we walked out two hours later stuffed to the gills; feed watered and relaxed with loud but fun Greek music.<br />Just like a Greek holiday, yet not nearly as far (well it is a fair way to Brunswick East from St Kilda!)<br /><br />Not quite France; <strong><a href="http://www.france-soir.com.au/">France Soir</a></strong>, South Yarra<br />I think I have dined in less interesting bistros in France, France Soir is one of those places that just has me hopping. Moving between the tables as we sit I resist the strange urge to say "merci", yet I can't resist a glass of chilled Lillet Blanc.<br />Glancing across the menu I don't really need to look as I already know what I will see, typical, down the line classic french bistro fair -just what the doctor ordered! With what has to be Melbourne's cheapest shucked to order oysters, if they are in season I can't go past them, if not -like on my recent visit- the lambs brains or steak tartare become contenders. Even maybe the salade Nicoise.<br />Conversation is always lean upon arrival at France Soir, as the encyclopedic wine list requires a heavy time investment from PDC but that's fine as I sit back and watch the comings and goings of the humming dining room.<br />The service is always a bit of a game for me, its just not the same at France Soir if our waiter is not at least a little bit detached from us; somewhat charming, perhaps flirtatious, a little more distracted and gossipy with the other waiters. I nearly expect to see them smoking in the bar as I experienced in Lyon a few years back. Never too busy for a cigarette or a gossip with the other waiters.<br /><br />Don't let the GFC hold back your foodie travel plans, both of these restaurants offer amazing value and an experience you would have to otherwise travel the globe for.<br />Lucky us huh!Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-3723197524641536090.post-51395451766816636062009-04-11T19:18:00.000-07:002012-06-20T02:46:00.395-07:00Baked eggs at homeMy non-stick pan is no longer non-stick which means that a quick brekkie at home of eggs on toast, ends up in a mess of egg glued pan.<br /><br />Keen for some eggs without the mess (or the queues on Easter weekend) I decided to bake some just like I order at a number of cafes around Melbourne.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqRz-8Lt-LMVFR7vj2AxOODqFlDEpGt-9GpepYJIUERXUtJvXOtDC1se_R6rrRg2bKrZkTOWDTA-vIpGS0xsf3L30GBtLWh5lMY7WxNtvdEgmfAx82KbE76ZdOIRiSinuqQnB4S-iw0Rs/s1600-h/baked+eggs.JPG"><img id="BLOGGER_PHOTO_ID_5323624247593531314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqRz-8Lt-LMVFR7vj2AxOODqFlDEpGt-9GpepYJIUERXUtJvXOtDC1se_R6rrRg2bKrZkTOWDTA-vIpGS0xsf3L30GBtLWh5lMY7WxNtvdEgmfAx82KbE76ZdOIRiSinuqQnB4S-iw0Rs/s400/baked+eggs.JPG" border="0" /></a><br /><strong>Baked eggs with double smoked ham, potato and fennel</strong><br /><em>I made this from leftovers in my fridge, if you intend to do the same just make sure there are enough wet ingredients to dry ones. </em><br /><em></em><br />2 eggs<br />2 slices ham<br />1 roast potato, sliced<br />4 mini roma tomatoes, chopped<br />1/4 baby fennel, finely sliced, tips reserved<br />Meridith dairy feta and the marinating oil<br />S+P<br />toast to dip<br /><br /><br />Distribute the ham, potato, fennel and tomato in a shallow bowl, small baking dish or large tapas dish<br />Crack eggs on top and drizzle with feta, extra marinating oil and season with salt and pepper<br /><br />Bake at 220C for about 10minutes until you can see the whites have set, yet the yolks are still runny, remove from oven and garnish with fennel tips<br />Perfect to eat just with a fork and toast to dip, whilst reading the paper (or news online, in my case)<br /><br />Serves oneJackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-17518916874639367422009-04-11T06:45:00.000-07:002012-06-20T02:46:00.336-07:00A clean slate is in order - Amnesty weekI've had a bit of a busy few... well, months.<br /><br />Eating with Jack has suffered, Twitter has flourished. The immediate satisfaction of tweets has nothing but increased my guilt in lack of quality posts. I think about them, photograph then, even mostly write them; just don't publish them.<br /><br />Well in an effort to alleviate my continued avoidance of EwJ, due to the post that I 'should' be finishing first, I wish to ask for amnesty. And welcome you to join me, post those stories you haven't quite finished; just the images, list the important bits in point form, do whatever it takes, just get the bloody things up so you/we can all move on.<br /><br />Otherwise twitter will continue to get busier and our blogs will get quieter.<br /><br />I pledge posts from Hong Kong, from Sydney, some local food scene banter, a pretty produce picture or two, and even some very belated recipes -some that are so out of season that they are nearly in season again.<br /><br />Starts tomorrow, now for another few hours of procrastination... see you on Twitter!Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-3723197524641536090.post-58167576015069033852009-04-04T13:00:00.000-07:002012-06-20T02:46:00.440-07:00The Fancy Party is underway, Twitter will have updates for the next couple of days...Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-3723197524641536090.post-54933731857484019032009-03-21T05:32:00.000-07:002012-06-20T02:46:00.416-07:00The food takes over, the final days<em>Part 3 - If you haven’t worked it out by my absence, no I haven’t been last minute invited back into the <a href="http://eatingwithjack.blogspot.com/2009/02/good-food-equals-love-bad-food-equals.html">reality</a> <a href="http://eatingwithjack.blogspot.com/2009/02/day-3-as-evil-food-takes-over.html">tv</a> fold, I’m just a little bored with it. I keep twisting and contorting my words; what is the meaning of all this? What is it really about?<br />Well I still don’t know, and quite frankly I’m bored with it. I couldn’t be bothered to waste any more time right now torturing myself recounting a week in food hell.<br />But for the sake of a happy ending, I realise I must share. I know there are unanswered questions (yes, they were all asked of me at the recent bloggers get together). So let’s go, lets finish this off… for now at least. I do have something else up my sleeve for what could be an interesting week in April once this all goes to air…<br /><br /></em><strong>Day 4 - Wednesday<br /></strong>Today appeared at first to be an interesting day. It had been overheard that the contestants that who had failed at the challenge the day before were up earlier than the rest for a special excursion to an iconic Sydney food destination. The rest of us winners (though once we learnt of their adventures we considered ourselves losers, as we wished we were taking part) were up a little later for <strong>breakfast</strong> before the studio. As I ate my scrambled eggs and as much tinned fruit as I could stomach, I was glad we could change outfits and more importantly shoes today, the standing, no seats provided, was killing my legs, I just felt so stiff for the lack of exercise.<br />Upon arrival at the studio we were ferried to our little windowless room that we shared with the chocolate bars and soft drink. Stuffed full from breakfast still, I popped down to the internal café and ordered my uninspiring coffee. No doubt the café staffs are getting very sick of the fussy coffee people in the white aprons!<br /><br />Shortly we were shuffled into the studio and saw the first of our small victories for the day; rows of stools! Cheers of excitement rang out as you would expect from a class of children in an underprivileged school, we could sit today. But a waving red flag crossed my mind, if today is so different from yesterday and the day before, that we get stools for how long will we be perched and is it the opposite hell to standing in the same spot? The answers developed slowly, painfully slowly as we sat all day in the same position being animated about food we could not see and judging that we could not hear. So much for the opportunity to learn from others mistakes.<br />Lunch crept up on me today, it must have been the excitement of a stool that filled in a few hours, as next thing I knew I was presented with another cold <strong>lunch</strong>box filled with another chewy roll and more of the same as yesterday. The chocolate basket also featured packets of jubes today and the soft drink, well, how exciting can it be?<br /><br />The afternoon rolled on with more of the same and we were shipped back to the hotel by 7.30pm, I immediately got changed and headed to a local gym to have my treat for the week, a pound on a treadmill. The cardio theatre was full of news of the bushfires that didn’t mean anything to me at the time; I was still under the impression that a few houses were lost and people missing. Returning home to Melbourne a couple of hazy days later, brought the rush of exhaustion and grief for the week of Victorian horror that I knew very little about.<br /><br />Sweat laden and finished at the gym yet still strangely wired, I headed to a late night book store in Paddington, were I pretended for an hour or so that I was at home flipping through some new cookbook purchases in my lounge room. As a tool of fantasy food porn, my couch and some cookbooks was not too far off the pinnacle of my desire. A now sleepy but hungry cab back towards the hotel reminded me I was in Sydney, and in the same neighbour that I called home for a few years, I asked the cabbie to detour to Goulburn St and I reminisced about my experiences in Sydney over a bowl of combination short and long soup and a Tsingtao beer at BBQ King. Finally <strong>dinner</strong>. Followed up on the short stroll home, by a cup of bitter chocolate sorbet from Gelatissimo, so rich it reminded me of being in Spain the year before. I love how flavours can alter your mood.<br /><br /><strong>Day 5 -Thursday<br /></strong>Today brought with it the knowledge that it was the final challenge for the competition so far, and the excitement that nobody was going home, so no unnecessary bag packing this morning. <strong>Breakfast</strong> was losing its appeal, same stuff different day, but at least I could put together a nourishing meal that satisfied my some what deflated food soul and stomach.<br />Today became known in polite circles as the day of the pig, some won and some lost and I can tell you whom the biggests losers were and that day it was definitely the judges.<br />Fancy tasting some 37 combinations of the same ingredients, some cooked only an hour before, some cooked a lengthy six (yes, SIX!) hours before tasting/judgement. I sincerely felt sorry for the judges, no wonder we didn’t break for lunch until 5.30pm (thank Christ for the scrambled eggs this morning), the main driving force behind the breaks – the talent - were full and so, not interested in eating anything more than what the queue of plates in front of them.<br /><br />Now at this stage I want to briefly depart from my little food world here and beg of you, should you actually get to see my finished dish on tv, please don’t hate it, just feel sorry for the judges that ate it 6 hours after I prepared it, it had a brief encounter with the fridge, a sheet of paper towelling and a spray bottle, but how is anything to look or taste good when its that old. Unfortunately I was judged third last…<br /><br />The most interesting thing about the extended filming today was the sugar doing the rounds, bags of snakes materialised from thin air, (is the natural confectionary company another sponsor?) Cokes were guzzled, cherry ripes were nibbled at, and all while our second victory in two days waited for us in the <strong>lunch</strong> room… the boxes were gone and the items were plattered in like groups so we could pick and choice the components we wanted, the bread was room temperature and the salads cold. In a nut shell, a victory for us, nag power does work! Our keepers were using our strategically wired chests for good not evil (this time at least).<br /><br />A few more hours of filming saw us then head back to the hotel. The feeling was quite jovial, no one had just been sent home and we were all in the same boat in regards to our topsy-turvy feelings about the final judgement the next day.<br />Feeling heavy headed, I complied with the opportunity for a beer at the pub across the road. We tried not to talk about the pig, but she kept rearing her head. “So would you have done it differently?”, “How boring was that one, and they loved it”, “I’m sick to god of talking about pork chops, lets talk about bolongese…” ha!<br />As can happen when you’re exhausted emotionally and physically, one beer became two and then I bailed quickly before it was suddenly four and a hangover to boot the next day.<br /><br />Not being bothered to actually travel anywhere for good <strong>food</strong> (note; another out of character foodie experience), I headed into Chinatown in search of chicken soup for my soul. I stumbled across a shiny looking Vietnamese pho joint and stumbled in. I knew just from looking around that it just wasn’t going to be mind boggling good; those moments are saved for scary looking hole in the wall places at 11pm when you are lost in Hanoi… The soup was fine, but what did I expect. Melbourne has coffee and Vietnamese food, Sydney has Thai and lots of top-end dining. Lets not compete on these, we know they are facts. I can live with it, and love it.<br /><br /><strong>Day 6 - Friday<br /></strong>My soon to be determined last day as a guest of the production company was a jumble of emotions. I had a feeling it wasn’t right and that I’d be going home (the to-be-selected Top 20 were staying another night for briefings etc). I had reflected and realised that I had got my tv ‘persona’ all wrong. I should have done the challenge differently; I hadn’t performed within the guidelines expected of me…<br />It was also the earliest rise of them all, up at 4.30 to be in the foyer by 5.30am all packed and ready to go, <strong>breakfast</strong> was to be served by the infamous catering company at the studio. Oh I wished I hadn’t said I was bored with it yesterday now!<br />Well after, let’s just say a little hiccup, with our arrival and a hour plus wait in an idling bus outside of the studio, we finally arrived and were shuffled to our room. In came our breakfast, egg and bacon rolls. Sounds alright? Well it funny enough as if they were trying to amuse me for one last time we were served rolls with egg, and, rolls with bacon, yes individually and in the same quantities that you would expect if they were together; one piece of bacon and a table spoon of scrambled egg, separately! The cook that put these together must have been a robot to not have worked out the error. Some of my fellow contestants, took the liberty of putting the components of two rolls together for themselves, and then others blindly took an empty roll and then complained of the lack of anything but greasy bread. It really was quite funny. I positioned myself with my ordinary coffee and watched for entertainment as this happened over and over again until more rolls were delivered –correctly filled- just mere moments before we were whisked out of the sugar room.<br /><br />Judgement day brought a new room, set up with prop furniture that I am familiar with from those overpriced hire companies. Weird bright vases with no flowers, OTT stuffed cushions, it’s meant to be comfortable yet if anything I’d feel more comfortable now in a cement room and a hard stool.<br />Today I’m feeling emotional, I think it’s the lack of sleep catching up with me, I am watching the people I have come to know quite well, get told yes or no. Most cry, which makes me strangely teary as well. It’s not like me, I should have found this inner sook earlier and perhaps I would have gotten a more positive response when my turn came in front of the judges. Again, you may not see me; my shoes were the real star that day, if you see some killer black platform numbers –their mine!<br /><strong>Lunch</strong> was a blur of party pies (without the party) and sadness for the very emotional room. Poor form by the production company saw people bribed with access to their phones, so they would talk on camera to their loved ones. Others stood firm and denied the immediate access to family and waited to talk off camera later. Others that were on a dip of emotions, tiredness and far too, too, much sugar balled and wailed for the cameras. I to my embarrassment had a couple of tears, mainly because the waiting room could not believe me when I said I was going home, not selected.<br /><br />As I sit here now, I’m so grateful at this confusing moment. Perhaps the judges did me a knowing favour, I’m not sure but should I have been given a thumbs up it would have been a very big ethical decision to accept or not.<br /><br />Dumped at the airport with four hours to wait for our flight home (don’t worry the lovely Qantas people altered it for us), some people were mad, some relieved, all exhausted. To appease my now very dry sense of humour, we were served some <strong>dinner</strong> of steamed-rice-and-brown-curry airline food on the way home. The world can be a cruel place.<br /><br /><br /><br />A while has past now since my brush with reality tv, I have remained in contact with a handful of people and have recently learned of the happenings in the Top 20 ‘house’. I feel absolutely relieved in the knowledge, that I don’t need to wake up in the morning with a camera crew in my face… or deal with bullying games/tactics. Thanks George, Gary and Matt; you made the right decision, it’s not for me.<br /><br />The highlight of my trip funny enough, happened at the airport on the way home, the weary judges (all from Melbourne too) awaited their flights. We jovially chatted like real people comparing notes from each side of the fence. I asked my loaded question, so what were the judges eating while we ate all this? Well the answer surprised. Just the same as us.Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-3723197524641536090.post-87863739920665187662009-03-10T06:42:00.000-07:002012-06-20T02:46:00.503-07:00Home made (better than) chips<strong>Five easy steps to chip success</strong><br /><br />1. take these <a href="http://eatingwithjack.blogspot.com/2008/12/baby-pink-eyes.html">gorgeous, addictive potatoes</a> and boil too many a couple of days earlier<br /><br />2. crush then with the palm of your hand, until they look all arty like this<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FdrPljeD1o3WYqFMzfderdOK2_DjzM_8SdbmkzzDJpby35vH1maRroNkYAVCalaTOmEL6fmRy25JqDO6I1bCSGCJyDZVuoElgf7nQep2nuN6vlD2pWi0keHVhTXejIXX7y1C65PZgzIE/s1600-h/smashed+potatoes.JPG"><img id="BLOGGER_PHOTO_ID_5311556618752716754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FdrPljeD1o3WYqFMzfderdOK2_DjzM_8SdbmkzzDJpby35vH1maRroNkYAVCalaTOmEL6fmRy25JqDO6I1bCSGCJyDZVuoElgf7nQep2nuN6vlD2pWi0keHVhTXejIXX7y1C65PZgzIE/s400/smashed+potatoes.JPG" border="0" /></a><br />3. drizzle with olive oil, heaps of Murry River salt, pepper and some thyme from the garden<br /><br />4. bake on 220C until they are golden brown, crunchy on the outside and a creamy, fluffyness on the inside<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ofl2bIVZ2PvztSWawSBuznN1FURMzj0gcvrhu8nDP807VN8VeawCjZEHFAeykBxIqwbFNCs_V5BwSDX8g-P6qC5LGsyjBlZhsmPilRHhT4iZLRYylnL5qWblhxb4dxkA-cusJw30vUdO/s1600-h/famous+potatoes.JPG"><img id="BLOGGER_PHOTO_ID_5311556624052770594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ofl2bIVZ2PvztSWawSBuznN1FURMzj0gcvrhu8nDP807VN8VeawCjZEHFAeykBxIqwbFNCs_V5BwSDX8g-P6qC5LGsyjBlZhsmPilRHhT4iZLRYylnL5qWblhxb4dxkA-cusJw30vUdO/s400/famous+potatoes.JPG" border="0" /></a><br />5. try not to share too many!Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-3723197524641536090.post-17900115024470144732009-02-25T05:32:00.000-08:002012-06-20T02:46:00.340-07:00Day 3, as evil food takes over<em>Latest update to <a href="http://eatingwithjack.blogspot.com/2009/02/good-food-equals-love-bad-food-equals.html">Good food equals love, bad food equals...?</a></em><br /><em>Warning this is a long one so settle in, there will now have to be part three as well.</em><br /><em></em><br /><strong>Day 3- Tuesday</strong><br /><strong>Breakfast</strong> was more structured this morning and the tables where the food was stashed in stainless steel trays the day before, are now neat buffet warmers in a row.<br />I eat as much as I can of the provided scrambled eggs and wholemeal toast, filling up on some protein to make it through the day. I was now cautious from experience that it could be a traumatic food day, but also cautious that I had done no exercise for 3 days and didn’t know when I next could actually move more than back and forth to the studio loos.<br />Again today, <strong>lunch</strong> was served in cute the little lunch boxes. I was hopeful as soon as I saw them but my catering experience instantly told me that the chances that we would be having the same lunch as yesterday would be minute. (The caterer enjoys the opportunity to ensure the diners palate is kept wondering or tortured, whatever the brief maybe… and yes I was questioning this brief by the end of the week!) The boxes felt cold to touch as I picked it up, again not a good sign. As I gravitated back to the same table I lurked at yesterday, I took a peek inside and it wasn’t good news. There was a small chewy baguette with some processed meat, two mesclun leaves and too much seed mustard, served freezing cold obviously straight from the fridge, a rather strange salad of chickpeas, cannellini beans, spring onion and wait for it, chopped mushroom. The salad was squished into the box next to the baguette and dark brown, mushroom ‘juice’ had stained that side of my already unappetising roll. On top of the salad in the same box was an individual quiche that easily was the saddest attempt at something edible in a while. The French would riot in the streets if they knew how badly their classics; baguette and quiche, were being abused. I picked at best, ate the meat out of the roll and headed for the fruit basket. The crunchy nashi pears from the day before were gone (yes there was some smart foodies in the room) and some uninspired red delicious apples were in their place…<br />I stood staring at the table, realising that I didn’t have much of an appetite anyway and I was actually eating out of boredom and the fact that ‘food’ was put in front of me, something I rarely do. I decided to instead play coffee Russian roulette, so who will be my barista today…<br /><br />Later that afternoon as my appetite did actually appear, I was tempted by that evil chocolate basket, I took “a break and had a kitkat”, the first for a very long time and reminded myself why I usually don’t bother, I ate it and was still unsatisfied but now also guilty that I had given in to the sugary dark side. I ‘mentally noted’ my out of character incident and convinced myself that I must be stronger and find the good(ness) in what’s offered for lunch.<br />Tiredness is setting in as I realise its already pushing 5.30 and it doesn’t look like we are going anywhere soon but to my surprise we were back in the bus heading to the hotel by 8.30pm.<br />Feeling like I have an early mark of such, as soon as my feet hit the street I am thinking about were I can head for dinner and end up convincing two other exhausted yet wired ‘Top 50’ to join me for some tapas at Bodega, in Surry Hills for some late <strong>dinner</strong>.<br />As I lay in bed later that night, I realise that an hour and half at <a href="http://www.bodegatapas.com/">Bodega</a> has readjusted my outlook. A familiar feeling place, such as a restaurant, has made me feel somewhat normal again (or was it that extra glass of sherry helping?). Talking about food, drinking wine and some good company; yes that’s what I have missed.<br />Oh and I did taste some rich Bolognese sauce before lunch today, perhaps it was all the speculation about its ingredients that turned me off my meal, actually no on second thought, it was the lunch!<br /><br /><em>The end to this sorry saga to come over the weekend. Was I tempted to the dark side again, will it cause me to cry for the cameras, or was that just a 4.30am rise with 4 hours sleep again? </em>Jackie Middletonhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6