The ultimate diet food

Oysters.

Yes that's right; virtually no fat and low in energy (less time on the treadmill!) and with more zinc than any other food and more iron than red meat.


They also have heaps of vitamins and minerals and gram for gram are better for you than white flesh fish.

Oysters can seem somewhat celebratory in nature, but don't wait, crack a few (dozen) open now as they are gorgeous at the moment.

Have a look inside?

Menu boo-boos

I've been thinking a lot about menus lately... my reasons will make themselves be known in good time, but to be quite frank, I am a little tried of it.

So it really must be funny for me to crack a food nerd smile as I was flipping through the hundreds of images that I have just never gotten around to blogging on (does everyone else have these vast files??).


This image was given to me by a friend that lives in Japan, it's from her local 'wine bar' that serves Italian food.



I love the idea of a Japanese restaurateur translating into English an Italian dish, the thing I most wonder about is whether the English is a direct translation from the Japanese characters (any insight from clever readers is appreciated).

Of course, the prostitute style pasta is puttanesca; a classic combo of tomato, garlic, chilli, capers anchovy and olives, yet I giggle to myself at the simple yet on-the-mark translation.



Funny enough I should admit, I was given this image after dinner at GA&S a couple of months back and used the idea of this basic translation in my description of the "angry crab pasta" - Arrabbiata, I had enjoyed. I found out only recently that even PDC did not know what I had meant by this... arh food nerd, at least I laugh at my own jokes. ;)

"The pork belly (for your gut), Sir?" - You are what you eat

Having always been on the leaner end of the scale, in the last few years I have had to start moving my arse at the local gym to keep in my favourite jeans. I totally understand the problem, I like food too much, but not the kind of food that generally makes people fat; good food just enjoyed a little too much, really it's a more of a food loving lifestyle habit than a fueling stop for me.

I was truly embarrassed to read recently of Australia's new title of worlds fattest nation, truly I was, and though I don't fall into the category of over 25BMI, I thought long and hard before I served PDC and myself some beautiful cheese the other night.

The thing is, that it's a very complicated issue mostly based around an un-food-educated public and the fact that we don't move enough, but it's also got a lot to do with portion sizes.

What has happened to the idea of an elegant sufficiency as my Nan would say? Why do we strive to finish the huge American sized popcorn (drenched in awful, salty, butter tasting oil) at the cinema while we sip from the impossibly too big to hold coke.

Growing up in the country, I understand the one-up-man-ship of finishing the biggest steak or drinking that extra beer, but we all really need to understand that this is the reason we have won this scary world wide anti-accolade.

I have been working back in restaurants recently and a fresh set of eyes has given me a new perspective of what the dining public eats. It's far too easy, while running food to look at the table ahead and pick who has ordered what dishes. The largest steak with bearnaise sauce goes to the man with the large round tummy with the empty beer glass in front of him. The confit duck leg with fondant potatoes goes to the lady that should be wearing one size larger, but can't admit it enough to feel comfortable in her clothes. The slow cooked pork belly goes to the person, with the porky belly... it's a sad sorry state.

Rarely am I surprised as I deliver food to tables, I understand that most of these people are perhaps celebrating, but food needs to be part of your long term life style choice and if you look like the food that I just delivered you then, this does not seem like a one off.

I like to play a game at the supermarket and stand in the long queue and peer into peoples baskets as they go past, it's always the love handles with the guilt ridden apple pie or the chubby teen with the large bottle of softdrink and chips.

An even more fun game, if you are ever tempted by the convenience of a fast food shop, is to stop and watch the customers for a moment, I bet there is very few bodies you would like to emulate. If you don't like the look of the butts in the queue, don't join it or you'll get a matching one, is the story that goes through my head.

As I step of my high horse now, I can also enlighten you that two entrees is the choice of the trim and terrific crowd and a glass (or even two) of a quality wine, is also duly acceptable instead of the saddening routine of multiples of spirits with 'diet' softdrink.

Do you look like your food? I'm off to buy some organic carrots!

Yarra Valley for the weekend

We have neglected the Yarra Valley a little lately, we have been drawn down the coast to Mornington or to the south west for food adventures but not to the Yarra for too long.

Last weekend saw the drought broken, (no not really, but it was very green out there) and a trip to 'The Valley' undertaken.

One of the highlights was our first visit to Giant Steps in Healesville. The warehouse style room was amazing; a huge glass wall looking into the winery on one side and the other an open kitchen featuring pizzas and artisan baked goods. I loved the smart branding, young funky vibe and communal tables.

I also loved this sign...

All too often, kids run amuck in places like this, while the parents bury themselves in conversation with friends.

This brought a smile to my face.

We enjoyed some pizza and salads, pretty good coffee and pastries on two separate occasions over the weekend.
Of course all the usual winery visit stuff can be done, such as tastings and purchases, but we just enjoyed a retreat from the rain in an establishment that would easily be able to hold its own in the big smoke.

Dinner at the Healesville Hotel also held its own as a fantastic dining destination, be it in the country or city. A perfect spot to sip an interesting selection of glass wine by the open fire, before dinner featuring local wild mushrooms, hand made house charcuterie and international cheeses.
A dessert of quince tarte Tatin with almond milk sorbet was one of the best things I have eaten this month and a hot contender for Dish of the Month. Lets see what can woo me away from this in the next few days, before I tell you more...

I'm looking forward to my next visit, hopefully much sooner than the last, to check out the very newly opened Mandala cellar door and restaurant and crossing-my-fingers that next time the De Bortoli cheese room, may have some of the Richard Thomas fromage blanc that I convet.

Macawronged

They got him started and now its on...

I have eaten the evidence of his excellence and read his impassioned (some say fanatical) writings on the topic, we are expecting the retraction any day now... no seriously!! ;)

Passion and knowledge is power. Duncan has my vote.

Steamed winter goodness

Another bargain for $3, is the steamed pork bun from Ming Tan II on Victoria St Richmond.

I have been a fan of these for a while but did not realise my obsession until I kept driving out of my way to just 'pop' in and grab one as a rich and wonderful winter lunch. I think I can justify them so easily, because I usually also get a sticky rice snow ball as well - as a treat - and because they are so cheap that it seems like a waste of a trip not to.
The steamed buns are available hot, for immediate consumption or from the chilled display for tomorrow.

The thing I love about this bun is the consistency of the fillings; there is always a soft yoke quails egg, a slice of roast pork belly with crackling, vermicelli noodles, cloud ear mushrooms, a couple of pieces of Chinese sausage and the subtlety of ginger.
In my mind, this is the Chinese version of the Aussie 'mystery bag' (as my Dad lovingly calls meat pies!), but the beauty is you can actually see and taste the individual flavours.

Pearl Café

What do you expect when a quality restaurateur opens a café? Smart food, good prices, quick service, value?

I expect all of these.

Pearl Café (or is it Café Pearl?) has opened just up the road from the Pearl Restaurant, that we know and love.
I think it's a big daunting step for a restaurateur to step back and open a café, perhaps that's why it took a year longer than the initial reports speculated.

Attached to the stylishly attainable RG Madden store, Pearl Café is a small space with a large communal high table on warehouse castors (that move a little, unfortunately) some standard tables and a line of chilled displays. The menu is on an impressive cloud printed board that takes up most of one wall space.

We arrived for brunch at 11.30 to learn that breakfast is only served until 11am. Bummer, I am I the only one, that loves eggs on the weekend, even if it is lunch time?

Moving on from this, we ordered the Vietnamese baguettes; pâté, Asian salad and herbs in a crunchy roll. These were actually quite delicious, with the incredibly crunchy bread, being just like the ones I will eat agian, in a months time in Vietnam and the dressing as tangy and hot. My only gripe would be to add an extra smear of pâté and a little more meat for my $10, please.
A ugly, yet decadently good chocolate crackle, topped it off with a cafe latte.

My only hint to Pearl Café would be to sort out their staffing. Some were very obviously 'helping out' from the restaurant (read, stiff formal 'sir/madam' style service) others were cafe juniors that reeked of the skills shortage that is hurting the industry at every level. A balance needs to be found and no I don't want to see the wine list - for the third time - thanks.

No doubt Pearl Café will be popular for the growing Richmond market. I'd love to try their eggs, as one of my favourite fancy breakfast places was the bar at Pearl (restaurant), I'll just have to get myself organised earlier in the morning next time.