tag:blogger.com,1999:blog-328072212024-03-08T08:03:55.049+11:00Around The World In 80 MealsInspired by our friends' globetrotting adventures, we have decided to go around the world in 80 meals! Every Saturday night, we are going to go to a different restaurant in Melbourne serving a different global cuisine, traveling west around the globe until we come back to Australia. You are welcome to join us at any stage of the journey.Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-32807221.post-68552130150212771422008-03-24T09:27:00.007+11:002008-04-09T13:36:29.360+10:00<div align="center"><strong>Meal #75: The United States of America</strong><br /><br /></div><p><img id="BLOGGER_PHOTO_ID_5181072867520966802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_a_ckNNiq97PX9yAKdsprkuVoa1ML45nSiKWIHM_mIDJ1vHEZC2rCsVxufzEjF3qQcMH3r6WNqGSyFw6RAFqZqTh-BQele4tmTz5aJ9GLt8LQ5TBBSAvkZCFA0rDGAcz0iR5/s320/HPIM4030.JPG" border="0" /> </p><p>Captain America's Hamburger Heaven may well be the sort of utopia our former prime minister was striving for through his eleven long years in government; a prime example of Australian- American relations.</p><p align="center">Captain America's Hamburger Heaven</p><p align="center">38 Forest Rd</p><p align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ferntree</span> Gully</p><p align="center"><br /><a href="http://www.captainamericas.com.au/main.htm">http://www.captainamericas.com.au/main.htm</a></p><p><img id="BLOGGER_PHOTO_ID_5181072876110901426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMu5YiQ9ndQ70pnQ0SsNHeqmlOgL7fiSKL8BlnXedvtMmu4Cya51gE2vPkwmsLnIxIKOuNJqquwHG_FWpNaOBzgPODbDhI8JpDgQwDdyZu5Rl2nfqir6iNjwrDuMaOAa79pc9/s320/HPIM4027.JPG" border="0" /></p><p>This proudly Australian owned burger joint, nestled in the foothills of the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dandenongs</span>, oozes American kitsch and souvenirs. At a closer glance, you notice that many of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">hand painted</span> slogans, puns and jokes on roof and wall are actually Australian- not to mention poorly spelled and punctuated! But in the end we're not here to play the grammar police (not <em>this</em> time...). Slotted into a cosy booth, Naomi, Nick, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sai</span>, Caroline and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rami</span> select their meals from a paper place mat menu.</p><p><img id="BLOGGER_PHOTO_ID_5181070578303397890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNFBeD723AHFmzJhVebWIvGnHw7NO715J5t0D78dijIuUYRH-ijiKIIrWAA3aGinVaE37_LYC-Wwz-y5G3Ptm78JRX9SPQyB8fINCGDgAAlzU7dtx47UnImGWL4TResdVELhJ/s320/HPIM4015.JPG" border="0" /></p><p>It should be noted that, for some beverage-happy diners, the most exciting discovery of the night was actually drawn not from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">place mat</span>, but from a chalk board proudly proclaiming imported American soft drinks. Armed with a beloved Dr Pepper's, Caroline has never seemed so, well... manic! Other diners sipped their Cherry Cokes and lime milkshakes in a calmer fashion.<img id="BLOGGER_PHOTO_ID_5181071209663590466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1KFwNCljMKUfiHFeG7QomBKJSz3V15TTz4Q7GbWgzF0YaORTyKtTZUpwxvZRAcrD2LcPaIv0-vOsbQVcE82nYTXLhV7PjtIHO6MekjWTfezZq_bzmUnE-Rm_ok3Nja_EgoW8/s320/HPIM4019.JPG" border="0" /></p><p>While not quite brave enough to try the Captain America's challenge (a burger with a kilo of meat and 600g of fries for the gents, 300g for the ladies; if you eat it within the record time, your meal is free), we did manage to sample a good cross section of the extensive menu, including some of the more exotic choices. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Caroline's</span> Gourmet Satay Chicken Burger boasted a delicious homemade satay sauce, with enough body to transport a traditional finger food to burger form. Pity this burger, usually dairy free, inexplicably was delivered <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">complete</span> with cheese and had to be sent back. Our only complaint of the night.</p><p><img id="BLOGGER_PHOTO_ID_5181071918333194338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJBdc7gbUTULhOAQqXiF5JbweI_yFh29SG4xYQdZb-B_pQxdjyr-71FQ5cq0Z-kNZY6lPf3yzJRLW2uP4mXIHMxcGGeiqLGPnGo0BtjpTxFfh_gC-h7IRQy9q1wDZWW2cHHe6/s320/HPIM4021.JPG" border="0" />Nick, perhaps smarting at how few South American meals we managed to taste, feasted on the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Mexicana</span> Burger. Nestled on a bed of corn chips and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">guacamole</span> (and of course the obligatory fries), this burger was enjoyed with lashings of sour cream and a just-too-sweet salsa sauce.</p><p><img id="BLOGGER_PHOTO_ID_5181071192483721250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1kMalTNedUkCEaEXHZ8ER8JRT59JYayVuuwK7GGnyStre4km7WE6ui-gQg5h-JFJATe8VlQbxUYSE7FUKTGT9DYKyjVdGe7SWL7bDJ5WjTlsmTiUuqZN4h50gpyl3Fi2pBddx/s320/HPIM4017.JPG" border="0" /></p><p>While he managed to polish off <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Caroline's</span> burger as well, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Rami</span> started off his American meal enthusiastically (and in costume), with a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Chilliburger</span>. A sweet <span class="blsp-spelling-error" id="SPELLING_ERROR_13">chilli</span> sauce was generously heaped onto his beef burger, and also managed to coat the fries in the downpour. Yum!</p><p>But all of these burger were really small fry. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Sai</span> and Naomi both took it upon themselves to attack the larger burgers...</p><p><img id="BLOGGER_PHOTO_ID_5181071914038227026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_1JPBDTvJehw9O_ONGTNpcVIsiQyvRTO4X5jgpPrQgLKRliHtD4UuwqyGkCRItR2ffUlRGoEnGejd_wLrpo3HDthlCOiJ4KE4tYOQr-uligt2xmo0qkRFlQYY4tgbiqWMn_R/s320/HPIM4020.JPG" border="0" /></p><p>In her own personal challenge, Naomi was proud to finally manage to finish a Captain America's Celebrated Heavenly Burger. This is what a burger <em>ought </em>to be: beef, bacon, onion, pineapple, lettuce, tomato, dill pickle and the crucial ingredient- a fried egg. While she couldn't quite finish the chips, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Nai</span> did manage to admirably unhinge her jaw...</p><p><img id="BLOGGER_PHOTO_ID_5181071935513063554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQu9lgNVwem-R7ScKTAst3Qc353tMuBbVYDPZxYwMiKoaOsFhsqKrrej1qhMB80A5yJ41R6zNoztPmBjQwi-aBbialagLsg29Bhc7R00T9XMi42xtR6GS_G_XNufi4Uiedpwoq/s320/HPIM4023.JPG" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5181071926923128946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzIkF4qSa06mUrjhDmNfn8khu9evTIofhyu48UCBaYPE7eF1AiQcTaYtTAvj-mgnKOByqqSS3VAJiixzIXt931iYhn5GVd35MlTOJEiSzzNETUG-f4MviK-5xPxEK7BbhkDzP/s320/HPIM4022.JPG" border="0" />Meanwhile, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Sai</span> sunk his claws and teeth into a Wild Thing burger, a heart stopping monster consisting of double beef patties, bacon, onion, mushroom and cheese. The burger was completed with a dollop of the homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_17">chilli</span> sauce, but general consensus was that the Smokey sauce (available on the smokey burger, and on the pork ribs) would have been a more fitting marriage of flavours.</p><p><img id="BLOGGER_PHOTO_ID_5181072880405868738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIG3QT2KGT2DZx83GEDUtTmcw9S3DZ9M0VM3y07wcgJfaa9NNmlfe2mA3V2xka25as-A88ccciHxfBeb5v1VgQnxo8rnTCefttqVNcFaKCS9dA2bOYq7SggzfcKcFUDe6JnUq/s320/HPIM4024.JPG" border="0" /></p><p>The double beef burger (and the heartburn) may have slowed <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Sai</span> to strolling pace, but once he'd finally mopped up the last of his meal, he and Nick were quick to devour a slice of the delicious Key Lime Pie, topped with crunchy meringue. So quick, in fact, we barely managed a photo before the plate was licked clean!</p><p><strong>The Verdict:</strong></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDsyAGfcQLOCgPDkOwv4ibL1vdbR-HAagsYZmwZ04oOJix9xd4B0DyeDUjhQEg7ff3jIqtpSuXakeFzOTyoCE-tKsMxmqVXFCS54tHMERTLYemXMFrO7FwHZO-d0gmORKqQKM/s1600-h/HPIM4029.JPG"><img id="BLOGGER_PHOTO_ID_5181072871815934114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDsyAGfcQLOCgPDkOwv4ibL1vdbR-HAagsYZmwZ04oOJix9xd4B0DyeDUjhQEg7ff3jIqtpSuXakeFzOTyoCE-tKsMxmqVXFCS54tHMERTLYemXMFrO7FwHZO-d0gmORKqQKM/s320/HPIM4029.JPG" border="0" /></a>While not exactly a healthy choice for regular meals, Captain America's is great fun and great value for money. While the prices are higher than your average burger chain (most burgers range between $13 and $17.50), you certainly leave feeling much more satisfied. The cheesy humour is infectious, and the wait staff are quite attentive and work well with a large group. The menu caters to those not so burger inclined (buffalo wings or a steak, anyone?), and while certainly skewed toward the carnivore, there are vegetarian options available, as well as gluten and dairy free. We enjoyed our meal so much, we even tipped the American 10%, although that was partly so we could play <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Tippslotto</span>, with the chance of winning our meals free! But when all tips are generously donated to the local <span class="blsp-spelling-error" id="SPELLING_ERROR_20">CFA</span>, it's hard to begrudge the spare change.</p><p>Overall, <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Rami</span>, what did you think?</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C8F3WxgQfxW4Hg9XO9TboO2M2_Gm7e_YBz7rphUqN9cXHXG4oyZMef3Q4WnmOzuHVUdfSXMARGLHIhQ5VG6kt3cG5BLFhe6AMzKamqu8t7_JszBGp2417L54RqN8lRHsi5o1/s1600-h/HPIM4016.JPG"><img id="BLOGGER_PHOTO_ID_5181070586893332498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C8F3WxgQfxW4Hg9XO9TboO2M2_Gm7e_YBz7rphUqN9cXHXG4oyZMef3Q4WnmOzuHVUdfSXMARGLHIhQ5VG6kt3cG5BLFhe6AMzKamqu8t7_JszBGp2417L54RqN8lRHsi5o1/s320/HPIM4016.JPG" border="0" /></a></p><p>He's coming back for the Challenge next time...<br /><br /><br /><br /></p>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com3tag:blogger.com,1999:blog-32807221.post-1406656926888349632008-03-10T12:48:00.000+11:002008-04-09T13:36:29.361+10:00Meal #74 Creole/ Deep South<br /><br /> <p class="MsoNormal"><st1:place st="on">North America</st1:place>. A continent we had much feared, images of KFCs and McDonalds clamouring in our minds. Imagine our delighted surprise then, when we discovered that more than one restaurant was advertising creole/ deep south American meals. Mouths a’watering, boots and hats were donned by our crew of culinary cowboys; Sai, Naomi, Nick, Rami, Helen, Caroline, Paul, Deb, Kat, Michael, Gene, Ross and Dom. Sadly, though, we forgot to pack the camera in the saddle bags, so this is an old fashioned story told in words, not pictures.<br /><o:p></o:p></p><p style="text-align: center;" class="MsoNormal">Highway 61<br /></p><div style="text-align: center;"><st1:street st="on"><st1:address st="on">Hume Highway</st1:address></st1:street><br /><st1:city st="on"><st1:place st="on">Brunswick</st1:place></st1:city><o:p><br /></o:p></div> <p class="MsoNormal">The décor of Highway 61 is petrol fueled; motorbikes take pride of place, both in pictures and actual machines. Highway signs and number plates fill in the gaps on the walls, and a live musician strums out rockabilly influenced tunes. </p> <p class="MsoNormal">The menu looks promising, divided between a wide array of burgers and a tantalizing selection of deep south stews. With such a big group, we try to cover as many dishes as we can. The burger menu is quickly worked through: the <span style="font-weight: bold;">sporty burger</span> comes with fried onion and salad; the <span style="font-weight: bold;">ultra burger</span> raises the stakes with the addition of bacon, egg and cheese; the <span style="font-weight: bold;">lamb fillet burger</span> bathes in a tomato relish, while the <span style="font-weight: bold;">sweet chilli chicken burger</span> has a light glaze of sauce; the <span style="font-weight: bold;">vege burger</span> is stacked with spinach, basil capsicum and cheese. Despite the large variety, the burgers were commonly considered to be quite basic, and fine for the price, but nothing special.</p> <p class="MsoNormal">The soups were a surprise, featuring names we considered to be thicker stews. The <span style="font-weight: bold;">Shrimp and Okra gumbo</span> was tasty, although not as hearty as we would have anticipated, and the <span style="font-weight: bold;">Jambalaya</span>, with chicken, shrimp, bacon and rice, was dishearteningly over-peppered. The <span style="font-weight: bold;">pumpkin soup</span> was thick and rich, with an interesting aftertaste of maple syrup.</p> <p class="MsoNormal">The side dishes proved too intriguing to resist, but didn’t live up to their appeal: <span style="font-weight: bold;">chilli fries</span> arrived topped with a surprisingly small serving of chilli con carne; the <span style="font-weight: bold;">buffalo wings</span> tasted like KFC, but without the variety of herbs and spices.</p> <p class="MsoNormal">The poorness of seasoning was a continuing theme, with the <span style="font-weight: bold;">chicken creole</span> served in a basic tomato sauce hailed ‘piquant creole salsa’; it could have come out of a mild salsa jar for the flavour it added, although the chicken was well cooked and tender. With the pound of <span style="font-weight: bold;">pork ribs</span> off the menu, Gene tried the <span style="font-weight: bold;">swordfish</span>, but was unimpressed and left hungry.</p> <p class="MsoNormal">More successful was the huge serving of <span style="font-weight: bold;">pork chops</span> in maple syrup glaze, which had Ross quietly and happily munching for quite some time. The <span style="font-weight: bold;">chilli con carne</span> featured a delicious sauce, well flavoured and rich, but was fairly light on the carne considering the price. </p> <p class="MsoNormal">Also disappointing was the drinks menu. Very little in the way of American beers (although we didn’t <i style="">really </i>want to drink those anyway), and we’d hoped for a malt or and ice cream soda or two. We later discovered these were available, but for some reason not advertised. One or two diners nursed a Jack to heighten the American authenticity.<o:p> </o:p></p> <p class="MsoNormal">Saving grace was discovered in the deserts. The <span style="font-weight: bold;">Louisiana Mudcake</span> was dense and delicious, served warm and gooey with cream. The <span style="font-weight: bold;">apple crumble</span> disappeared quickly, a perfect balance of fruit and pastry.</p> <p class="MsoNormal">Overall, Highway 61 is fun for the atmosphere, but if you’re hoping to be blown away by creole cuisine, you won’t find it here. Come for a drink, some groovy music and some fabulous deserts, but don’t expect too much of the meals. It’s a long way from the deep south. </p>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-46666616041082226482008-02-01T18:36:00.000+11:002008-04-09T13:37:18.559+10:00<div align="justify"><span style="font-size:130%;"><strong>Meal #70 - Argentinian</strong></span><br /><br /></div><img id="BLOGGER_PHOTO_ID_5182323996392897266" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKY0MmKbEtap7WvB30TeZm2Le6Ay2uahxXASRop1ksLqSqusati7Gcl4PhnhcKuXAMgSqcGuhFzws7-OIIqTJRz3yjz7QfAdU7vdagJz2waJX_0vzWATlr6u5yH4C6EnUws7pLw/s400/IMG_1046.JPG" border="0" /> <p align="center"> <strong>El Gaucho 450 Nicholson Street, Fitzroy North. </strong></p><p align="justify"><img id="BLOGGER_PHOTO_ID_5182324344285248258" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXghQud8_CjONCn7sIRWkOkU3HFOybxPj7r6jPYjUXhshHxenyn5lFGOc3Oo9lV35NYY7HwPdMy47egzX0kau3ZxEdQFQSi2ceFYp7u_srZXOD73pjVwMw1iu9yMiX3sNcmez7A/s400/IMG_1047.JPG" border="0" /><br />For our latest culinary adventure, we delved into the mysteries of Argentinian food. With Rami, Paul, Deb, Helen and Sai in tow, we visited El Gaucho, a restaurant located in North Fitzroy. The décor of this place strikes you immediately. Full of deep, rich colours and eye-catching artwork, it creates a warm and inviting atmosphere. Another thing that was instantly apparent was the powerful aroma of sizzling meats. For some in our group, this was very enticing indeed. For the vegetarians in our mufti, this had the opposite effect.<br /><br /><img id="BLOGGER_PHOTO_ID_5182324730832304914" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKNVLgayZAMhqDRc7tCjM2i8YFu2TwFYuSctBY7eRznbrEro9JBj-oWHsn2vswRf27IadFyqXY49w83PbyGqbxQ0Ztsjh3CA4mfQk14dMe9tL8xIGexxLMz_npMHrMIY6wwmLkw/s400/IMG_1059.JPG" border="0" />The service was cheerful and informative, which was especially helpful in determining which meals appropriate for those in our group with kosher or vegetarian needs.<br /><br />The meals we ordered were as follows:<br /><br /><strong>Entrée:</strong><br /><br /><strong><em><img id="BLOGGER_PHOTO_ID_5182325564055960370" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjfxIAqJhFyOc_IyxsfzUi4zANLT_xM8smz0NWrHVHamHO91NXRSIhFal-2Y0dfphBq0qRXnoLHFJXfYTgvMS4AOdZrtNqYj_JW9-xjOw-8FCv0fnxIqEkrqUMwbmvhMqnDSxbg/s400/IMG_1049.JPG" border="0" />Empanadas Criolla -</em></strong> Traditional oven-baked pastry filled with minced meat, chopped olives, eggs and capsicum.<br /><br /><strong>Mains:<br /></strong><br /><strong><em><img id="BLOGGER_PHOTO_ID_5182325559760993058" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtB7Cemhne3f_s1xqV1ZT3MRPjcTF_wPXVdA-GjUKv94sr7XXMbqarzs5KZvCHCdJr1nBtE2Qc1-eDqlqPt_HkfxKkAZcT_uWCFDDs0m-HpIEFG14zSU0cK1ckkJNBDLMK3M7MXw/s400/IMG_1055.JPG" border="0" />Pinchos -</em></strong> Chicken, beef, chorizo pieces with capsicum and onions and a serve of potato salad.<br /><br /><strong><em>Asado Completo -</em></strong> An all-you-can-(m)eat meal, consisting of servings of asado, matambre, morcilla, and chorizo, served with potato salad.<br /><br /><strong><em><img id="BLOGGER_PHOTO_ID_5182325568350927714" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBXcy9zeTKfptVfSKkgoaZADaR1NnfKNn3_R8zzRb7PqshnXpewIQHvWwbDuLltxGsFlpcjAbh9nVIsA_uTiMNmOmIOi_9861sk-uNLzLny_ctWF8T2iwRbAxS4VrSGQW9Ycv0A/s400/IMG_1058.JPG" border="0" />Nachos -</em></strong> Similar to most traditional nachos, with corn chips, cheese, guacamole, sour cream and taco sauce.<br /><br /><strong>Blue Chicken -</strong> Chicken breast filled and coated with blue cheese sauce, served with season vegetables and rice.<br /><br /><strong>Side Dish:<br /></strong><br /><strong><em>Repello -</em></strong> South American style coleslaw with lemon dressing.<br /><br /><img id="BLOGGER_PHOTO_ID_5182325564055960386" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1M2tuBccxiY03rBPxTajdHePVaBlhzY9-F5hc-8vf1jyNAy6IznlbmV3Sv8bL53kBPxunqyN6BpYr41KVjE5jzoiJkirsWGaVxhHSeKN0XGVDgBD4ME5qQPn2eTuEdHIZJQtapA/s400/IMG_1056.JPG" border="0" />The response to the meals was very favourable. Sai, who along with Helen, threw himself into the Asado Completo, described it as having some of the best beef he'd had in a long time. The Blue Chicken, enjoyed by Paul was especially impressive, with a wonderfully rich sauce. Whilst the nachos were perhaps too cheese-laden for Deb's taste, she nonetheless found them remarkably filling for what appeared to be a small serving. Rami praised the tenderness of the meat, and regarded the vegetables as "magnificent". </p><p align="justify"><img id="BLOGGER_PHOTO_ID_5182325568350927698" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTEl3eoplD6h-tJKFijrLStCaLqSLcJppx796O9ink5GoQItk5TqUDMEfxuNFv0rTKEW3fHuzCugTYJ-eGedVkJAYSxAr_D-1yNY8zuCPI81WWOnBRZYFXrWzCnET2bTF4P1rDA/s400/IMG_1057.JPG" border="0" /></p><br /><div align="justify">Argentinan wines such as Trivento and Malbec were also enjoyed by members of our group. Whilst the meals were a tad pricey for their size, their quality was very high indeed. With boisterous atmosphere and friendly service, this was an excellent stop on our 80 Meals odyssey.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5182330666477108082" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRb6UMz1AB_jGf2G_gcNA7jfoR-lZL7Eq4ZlwBzKTT_cxxSV9MM5NcrXg_E62zPC9keOjnx5t05Uyzq_kojCLRNXaBYMGu4ATmN93SI1dVfeeNZwwBYvjjZCyX9Nb3LREcjKBqg/s400/IMG_1043.JPG" border="0" />Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-7015659860475748372007-12-12T18:41:00.002+11:002008-04-09T13:36:29.363+10:00<div align="justify"><strong><span style="font-size:130%;">Meal #66 – South Africa</span></strong><br /><br />South Africa is famous for its legendary rugby and cricket teams, and for the fact that in 2010 it will be the first African, and first Southern Hemisphere, country to host the football (soccer) World Cup. With this in mind, we assumed we were in for a very healthy meal…oh, how wrong we were…<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrvTKLGOCeL8x0IN9FBBzgFn7ikjs-EHCewuNbUVxmK6sMFfA8CXfyMLqQukcjzEvgTBJm4EX0AjCwAeDLcU2NfGqEd4AyarX_e2XmxXO3aC13NJZ5SbKste6iKsJb5Yj5EGu5Q/s1600-h/IMG_0978.JPG"><img id="BLOGGER_PHOTO_ID_5142992993923551954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrvTKLGOCeL8x0IN9FBBzgFn7ikjs-EHCewuNbUVxmK6sMFfA8CXfyMLqQukcjzEvgTBJm4EX0AjCwAeDLcU2NfGqEd4AyarX_e2XmxXO3aC13NJZ5SbKste6iKsJb5Yj5EGu5Q/s400/IMG_0978.JPG" border="0" /> <p align="center"></a><strong>Shebeen Café</strong><br />The South African Shop<br />461 Hawthorn Rd, South Caulfield<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJGtYCBIVY5nFghqULUuwC1MXWtuQRw0rOjF36j96ENto-BHXi-DLU5bX9O6ATLAZthd7F1ZjHKCWPFa5l1zwqQbpn4GZLA9m_D5IEUgHjwaDtUEZbpUR5SzU1rgI8uCcH_gXMw/s1600-h/IMG_0977.JPG"><img id="BLOGGER_PHOTO_ID_5142992993923551938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJGtYCBIVY5nFghqULUuwC1MXWtuQRw0rOjF36j96ENto-BHXi-DLU5bX9O6ATLAZthd7F1ZjHKCWPFa5l1zwqQbpn4GZLA9m_D5IEUgHjwaDtUEZbpUR5SzU1rgI8uCcH_gXMw/s400/IMG_0977.JPG" border="0" /> <p align="justify"></a>The Shebeen Café is located within The South African Shop, a specialised grocery store focusing on South African and kosher products – aiming at the local South African Jewish population. As such, this restaurant is only open during business hours, offering breakfast and lunch meals – hence instead of a Saturday dinner, this week we treated ourselves to a Sunday lunch.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESJ6VG5eb2kWvhneJHD5d7bLp6ibNcZoBbbTZ-CJIC2udT16giEIbGE6Pbksndrds49xpehwwNALgLvl0MFHhr-8H3LB_swycnqeuaWSfnG8II0F4AtUZxdC-95Qd0CAsSFYJ_w/s1600-h/IMG_0976.JPG"><img id="BLOGGER_PHOTO_ID_5142992989628584626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESJ6VG5eb2kWvhneJHD5d7bLp6ibNcZoBbbTZ-CJIC2udT16giEIbGE6Pbksndrds49xpehwwNALgLvl0MFHhr-8H3LB_swycnqeuaWSfnG8II0F4AtUZxdC-95Qd0CAsSFYJ_w/s400/IMG_0976.JPG" border="0" /></a>The eatery is located to the side of the store, overlooked by an expansive and colourful mural depicting native Africans dancing to a jazz musican. Owned by South African immigrants of Portuguese heritage, the menu of the Shebeen Café is an interesting mixture of dishes from these two countries. Although we attempted to focus our meal on the South African dishes, the lure of a traditional Portuguese prego was too much for some diners. This week’s special assortment of stunningly able South African supper assessors were Sai, Nick, Naomi, Susie, Nyk, Caroline and Rami.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa5T7Z8jJuj_qnFYbdA8twaUsXbQvm1FGQREX5EplB7e7zNuHy2gVZ3paenOYBTX6Iw4AIfLQHxtan4jRPFVVxOOGy6Up4jIE91CSb_n-eU5eT8IZlCGcphLYR9FREKnqLQ5Bcw/s1600-h/IMG_0980.JPG"><img id="BLOGGER_PHOTO_ID_5142992998218519282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa5T7Z8jJuj_qnFYbdA8twaUsXbQvm1FGQREX5EplB7e7zNuHy2gVZ3paenOYBTX6Iw4AIfLQHxtan4jRPFVVxOOGy6Up4jIE91CSb_n-eU5eT8IZlCGcphLYR9FREKnqLQ5Bcw/s400/IMG_0980.JPG" border="0" /></a><strong>The Meal:<br /></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVdowRDLwmQp-ghn7r5xxnu31m0cFaMS3CRm9vXrzIoWwnqH7u9YOwiJEB6QJobmp51NMkh1pHi_fVsPVa1VjUbWAHk0O4eDc8JoicjEipOw0EhijKaeUe56jg2nVjYgE5f-zzg/s1600-h/IMG_0973.JPG"><img id="BLOGGER_PHOTO_ID_5142992538657018498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVdowRDLwmQp-ghn7r5xxnu31m0cFaMS3CRm9vXrzIoWwnqH7u9YOwiJEB6QJobmp51NMkh1pHi_fVsPVa1VjUbWAHk0O4eDc8JoicjEipOw0EhijKaeUe56jg2nVjYgE5f-zzg/s400/IMG_0973.JPG" border="0" /></a><strong><em>Boerewors </em>Roll</strong> – Traditional South African beef sausage in a roll with chips<br /><br />This meal was quite bland, with the sausage being served in a plain roll that had only been buttered. The sausage itself was extremely dry and had a strong flavouring of cloves. In order to counteract the dryness it was necessary to add sauce to roll, which subsequently masked the flavour of the meat. The chips were thin, French-fries style covered with a moderately spicy peri peri powder.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUAAiyERwmA06hyIp9qA1Uzqg25oK5zRcQnmgoI37mMEKBV5eeoa3pbTi4uCRouM2SzxiVjewzBl4tGt7aMX4Ev0C2C-eNGYUE3R4jxIyF6K_dgavq8c0XrNY97lkOVueRkarkQ/s1600-h/IMG_0972.JPG"><img id="BLOGGER_PHOTO_ID_5142992538657018482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUAAiyERwmA06hyIp9qA1Uzqg25oK5zRcQnmgoI37mMEKBV5eeoa3pbTi4uCRouM2SzxiVjewzBl4tGt7aMX4Ev0C2C-eNGYUE3R4jxIyF6K_dgavq8c0XrNY97lkOVueRkarkQ/s400/IMG_0972.JPG" border="0" /></a><strong>Kruger Salad</strong> – Sliced <em>biltong</em>, tomato, onion & cucumber served on a bed of crisp lettuce<br /><br />It was difficult to locate the vegetables on this dish with the biltong being, by a large margin, the main ingredient to this “salad.” The biltong was salty and very fatty, with flavour reminiscent of corned beef. Like all beef jerky it was also incredibly tough.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VaGkcruez22tcXVj-IJXWky89htAvzlP7HrUsxelLflmhRp-uuNc5Uwge_KSzmtvbFKygjoqqfZr8BkY1SlG-GYouvuOKSSpMPmO83CpKPYJC9yE78q3biN0EBGI0kTple218g/s1600-h/IMG_0975.JPG"><img id="BLOGGER_PHOTO_ID_5142992542951985826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VaGkcruez22tcXVj-IJXWky89htAvzlP7HrUsxelLflmhRp-uuNc5Uwge_KSzmtvbFKygjoqqfZr8BkY1SlG-GYouvuOKSSpMPmO83CpKPYJC9yE78q3biN0EBGI0kTple218g/s400/IMG_0975.JPG" border="0" /></a><strong>Full Springbok Breakfast</strong> – Fried eggs, facon (cured beef), tomato, mushrooms, <em>boerewors</em> & toast<br /><br />The main comment we can make about this breakfast, named after the South African rugby team, is that facon is in no way reminiscent of bacon! Otherwise, this meal is similar to many café-style breakfast dishes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46DANsjsGz9KF1C6cFTWhHXyAT2Lg8pUp9D1LBQ3BDKxkmD_J7eH-z53lGEo9EkCSWVKkpAVshAkp2ZfsnMooQn2VtZHPuIIGBWxOPpreUFeWIknlDRDXNi-h93a0SLPryxj4ng/s1600-h/IMG_0971.JPG"><img id="BLOGGER_PHOTO_ID_5142992525772116578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46DANsjsGz9KF1C6cFTWhHXyAT2Lg8pUp9D1LBQ3BDKxkmD_J7eH-z53lGEo9EkCSWVKkpAVshAkp2ZfsnMooQn2VtZHPuIIGBWxOPpreUFeWIknlDRDXNi-h93a0SLPryxj4ng/s400/IMG_0971.JPG" border="0" /></a><strong>Vegetarian Burger</strong> – Vegetarian patty with lettuce, tomato, onion & mayonnaise on a bagel<br /><br />Keeping with the meaty theme of this meal, the vegetarian patty was a fake meat patty; and just as the facon was nothing like the real thing, neither was this. The patty was slightly chewy, with a sweet “meat”-like flavour. The mayonnaise on the bagel was also very sweet, in fact neither diner that ordered this meal was able to finish it due to the sweetness of the mayonnaise.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzg2I_ad23c594n5_B8ykkpqJUeBUgRJRQSjm_9JDCiM23C4iPyKpiWRvKQF1Lka9T2C-hwOq3dffKCXLoUxm3N9BtsnqKNEEMdDUYXa4547VImO2NcDKcAEvyzwfDv1c-cSFMw/s1600-h/IMG_0974.JPG"><img id="BLOGGER_PHOTO_ID_5142992538657018514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzg2I_ad23c594n5_B8ykkpqJUeBUgRJRQSjm_9JDCiM23C4iPyKpiWRvKQF1Lka9T2C-hwOq3dffKCXLoUxm3N9BtsnqKNEEMdDUYXa4547VImO2NcDKcAEvyzwfDv1c-cSFMw/s400/IMG_0974.JPG" border="0" /></a><strong>Traditional <em>Prego</em> –</strong> Aged Porterhouse steak marinated in garlic, paprika and white wine served on a crispy Portuguese roll with chips<br /><br />This dish was very authentic compared to what you would find in Portugal, with the meat being fatty, but tender. One diner chose the hot sauce option, while another chose a more moderate sauce. Put into perspective, the latter appeared to be the wiser option, as the first diner could not finish her meal!<br /><br /><strong><em><img id="BLOGGER_PHOTO_ID_5142993526499496706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe9JDD76y9S6Ww_IZwSPWmLuHJ5py43vni_oLqi2KuCr3TDvZ3lHICDuPy8F6LcNYL_xw7uPgl0_-mStuBaUv_x-IE72Z2ori_UOqjAUdD7WnsUFoUVDz8N67w_aZ05tVEc0bLw/s400/IMG_0981.JPG" border="0" />Koeksister<br /></em></strong><br />This South African dessert is basically a piece of twisted white bread drenched in a sugar syrup – simple but sweet.<br /><br /><strong>Overall:<br /></strong><br />The Shebeen Café is a specialised eatery with a specialised clientele, and appears to be frequented by many regulars looking for a taste of home. However, as far as local café-style food goes there are many better places to go. Nevertheless, with several meals costing less than $10, this is a cheap option for anyone interested in trying South African cuisine. Alternatively, if you’re adventurous, you could buy some interesting ingredients from the grocery store and have a go at cooking your own South African meal at home. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdaIWi3N4rWIhiO8gHlYuGHHBZQJcDh3BgkwDPbY2aRm1w7UT38TuqVU3z8cg_OPXKeXucu4IEJvdzIUYIJBlWVLM9BUpwnNQkmI7rV0H2rLMhymxcVXUPidosloSTDoqxRR4GA/s1600-h/IMG_0979.JPG"><img id="BLOGGER_PHOTO_ID_5142992998218519266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdaIWi3N4rWIhiO8gHlYuGHHBZQJcDh3BgkwDPbY2aRm1w7UT38TuqVU3z8cg_OPXKeXucu4IEJvdzIUYIJBlWVLM9BUpwnNQkmI7rV0H2rLMhymxcVXUPidosloSTDoqxRR4GA/s400/IMG_0979.JPG" border="0" /></a>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com1tag:blogger.com,1999:blog-32807221.post-23660698389343986562007-12-05T20:07:00.000+11:002008-04-09T13:36:29.364+10:00<div align="justify"><strong><span style="font-size:130%;">Meal #65 – Somalia</span></strong><br /><br />Although Somalia is not usually associated with the African Safari, the name of this restaurant is quite apt as, for most of us, it was a long and fascinating journey into the Western Suburbs.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1YH39Qe9a6H5QgpeWLLdugCADY_rntxPUsot17FZqFY5TU1bSOJoQnLyd_vw9bPa-qE4uG-cSBLlloGBe21vVKhxeVnHb3QbJVN520G7NyyDtBlkoFoLeM_ImcLOS1BTzfoVDQ/s1600-h/IMG_0964.JPG"><img id="BLOGGER_PHOTO_ID_5140414192479818210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1YH39Qe9a6H5QgpeWLLdugCADY_rntxPUsot17FZqFY5TU1bSOJoQnLyd_vw9bPa-qE4uG-cSBLlloGBe21vVKhxeVnHb3QbJVN520G7NyyDtBlkoFoLeM_ImcLOS1BTzfoVDQ/s400/IMG_0964.JPG" border="0" /> <p align="center"></a><strong>Safari Cafe<br /></strong>Somali Restaurant<br />159 Union Rd. Ascot Vale<br />9372 7175<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LEDkIvQQegi7bilFCYQ_wkrHFy10KFnnC1-aoxS-vxTlt6oeLbecvf6WclIYrA3bze1f8T_u9DxGjIwY5f5OGkEAG_aWfA2uxhiwOBQuVALbL5sNxT7zPHxLD9Aw5aOb81I4DA/s1600-h/IMG_0966.JPG"><img id="BLOGGER_PHOTO_ID_5140414201069752834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LEDkIvQQegi7bilFCYQ_wkrHFy10KFnnC1-aoxS-vxTlt6oeLbecvf6WclIYrA3bze1f8T_u9DxGjIwY5f5OGkEAG_aWfA2uxhiwOBQuVALbL5sNxT7zPHxLD9Aw5aOb81I4DA/s400/IMG_0966.JPG" border="0" /> <p align="justify"></a>The central client base for this restaurant appears to be Somali taxi drivers, with a steady stream making their way through this establishment during the evening. Usually if an ethnic restaurant is frequented by people of that ethnic group it is a good indicator that the food will be traditional and authentic. Safari Cafe is no exception to this rule. The food is excellent and plentiful, and, considering there was only one waiter, the service was warm and personable.<br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalYrOwc8gKONjzfeK6Qdl7uW5aZBfYLmtWvcVBeE6Z6IHZtBV-lcq-tAQ1qoCpatflQnfSye_gHzv6e5XlDDw-7kJGIySVeWiaXMx8bYPlJ4cYAoFix96DcfImiwJtQs6nWBJlg/s1600-h/IMG_0970.JPG"><img id="BLOGGER_PHOTO_ID_5140414488832561730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalYrOwc8gKONjzfeK6Qdl7uW5aZBfYLmtWvcVBeE6Z6IHZtBV-lcq-tAQ1qoCpatflQnfSye_gHzv6e5XlDDw-7kJGIySVeWiaXMx8bYPlJ4cYAoFix96DcfImiwJtQs6nWBJlg/s400/IMG_0970.JPG" border="0" /></a>This week’s selection of Somali safari-ers were Philip, Helen, Nick, Rami and Caroline.<br /><br />At the beginning of the evening, as we began to browse the menu, we were treated to complementary jugs of <strong>rose water</strong> and <strong>sweet milk</strong>. Both drinks were refreshing and were just a taste of the hospitality offered at Safari.<br /><br /><img id="BLOGGER_PHOTO_ID_5140414196774785522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbwobmtNV3sl7GEv3UgDo03AaBV3g6LznWLWc0fmulu3Z9ZwD5Vs_lck7IpBBtN1PiVnsOB-XL9PkhWPxDsodOMMIelPVIcnFFjezPR2q29HVRG0OYFb3uhV_GEjnkVCkFWyuXQ/s400/IMG_0965.JPG" border="0" />Next, we were treated to complementary <strong>soups</strong>, which the waiter described as vegetarian…with meat… The soup had a sour and slightly spicy flavour; in fact, it was reminiscent of an Italian minestrone soup, which is probably due to the Italian colonisation of Somalia.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bmxt7j7R1lHvCWo8PQAke27HQZDnkzseNfEewZwqKUxL20nox3cCYYdImb666b1mEiMEgpEs3BFLVTG_oYNYwNdZchA4wXjRe03i0gYN5Vb6mAqsHj-pAzMXus5tEmX2wmY3FQ/s1600-h/IMG_0967.JPG"><img id="BLOGGER_PHOTO_ID_5140414201069752850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bmxt7j7R1lHvCWo8PQAke27HQZDnkzseNfEewZwqKUxL20nox3cCYYdImb666b1mEiMEgpEs3BFLVTG_oYNYwNdZchA4wXjRe03i0gYN5Vb6mAqsHj-pAzMXus5tEmX2wmY3FQ/s400/IMG_0967.JPG" border="0" /></a>When we finally got to choose dishes for ourselves, we decided on sharing large plates of rice, pasta, our selection of meats, all cooked with special herbs and vegetables. These plates were called Federations, and we ordered two <strong>Big Federations for 2</strong>. They were so big that we had enough leftovers for two large lunches! On one of the Big Federations we had lamb chops (<em>hilib</em>) and steak; and on the other we had boneless fish and diced lamb (<em>suqar</em>). All the meat was tender (the chops were literally falling off the bone) with a sweet flavouring, most likely due to the limejuice that was all pervasive, but not overwhelming.<br /><br />The rice on the Big Federations was flavoured with cinnamon and was similar to the rice we tried at the Persian restaurant. The pasta, on the other hand, was a thin spaghetti with a tomato-based sauce – definitely influenced by the Italian colonists. Further, these dishes had a fair sprinkling of dates. These three aspects of the meal really highlighted the history of Somali cuisine and its location as a trade hub on the Horn of Africa.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcuAX7CIwVexr9mLioi2YVMpEEpwcnhWF3qAKbcDnJWWa_ud8fO0aSgIi6OILFdmftLJoIdae2WWbOHHIsuWENjs01q7fIe_iCr6aTbu0CijobbyFB0oJiQpNKU6zxwk9V8gnwA/s1600-h/IMG_0969.JPG"><img id="BLOGGER_PHOTO_ID_5140414480242627122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcuAX7CIwVexr9mLioi2YVMpEEpwcnhWF3qAKbcDnJWWa_ud8fO0aSgIi6OILFdmftLJoIdae2WWbOHHIsuWENjs01q7fIe_iCr6aTbu0CijobbyFB0oJiQpNKU6zxwk9V8gnwA/s400/IMG_0969.JPG" border="0" /></a>The other dish that we ordered was a stir-fried bread dish called <strong><em>cheppti</em></strong>. This surprising dish was definitely a highlight in a meal that had many highlights. It was hard to pinpoint the exact flavours, with all diners feeling that this dish tasted familiar yet unique at the same time. The tender, but firm, texture of the cooked bread strips only added to the experience.<br /><br />Our meal ended just as it had begun, with complementary drinks. The <strong>Somali tea</strong> was probably the sweetest, most sugary drink we had ever drunk – EVER! At first, you taste a pleasant mix of honey and tea. This is quickly overwhelmed by a warm rose water flavour. Not to be out done, the aftertaste is of pure sugar. So sugary was this drink that only one diner managed to finish it all; and all of us felt that we needed to brush our teeth afterwards.<br /><br />Somali food is an interesting mix of African, Italian and Arabic cuisines, which makes for a unique dining experience that is definitely worth a trip out to the Western Suburbs; and with a meal costing about $15 each, including complimentary drinks and soup, you can’t even use the excuse of petrol being too expensive.</p><p> <img id="BLOGGER_PHOTO_ID_5140414866789683794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ldmrfHI03uWYb1Wi_fo3-O_j1QU8cOfX3h0dAeMczpdgTN_4pcKqDE_nhky2_9lWkH4l_aP1Lbe7llf5UXgppmgcY71JnR3Hjl61OiXTKLFynaJ-9SSz-KqqoLoCCdSvjr9u2w/s400/IMG_0968.JPG" border="0" /></p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com1tag:blogger.com,1999:blog-32807221.post-73940647971995303232007-11-19T17:36:00.000+11:002008-04-09T13:36:29.365+10:00<div align="justify"><strong>Meal #63 – Sudan<br /></strong><br />With the current tragic situation in the Sudan, and the recent discission by the Federal Government to decrease the refugee intake from that region of the world, it was heartening to be so warmly greeted by a restaurant that proudly presents both the Australian and Sudanese flags on the menu and its logo.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbjAYnOlSlArYGLyu5dwhF4qnwq3sHLMujJEwmjvqtVkhYSEECOulrjZ8KyU11rm_pDCS74MnXbJtNVnPm4pulZmnSY0dInvEbjv9Ug1oTj742-1mPUy3wV93ikkIvt7xU_yexA/s1600-h/IMG_0930.JPG"><img id="BLOGGER_PHOTO_ID_5134439235057663490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbjAYnOlSlArYGLyu5dwhF4qnwq3sHLMujJEwmjvqtVkhYSEECOulrjZ8KyU11rm_pDCS74MnXbJtNVnPm4pulZmnSY0dInvEbjv9Ug1oTj742-1mPUy3wV93ikkIvt7xU_yexA/s400/IMG_0930.JPG" border="0" /> <p align="center"></a><strong>Taste of Africa</strong><br />34 Walker St. Dandenong<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3kOkF66vuYnuCFg3iWQtWuyvOElYh_vM5zXpE1cJqPAUrQPAgtTgw9gdT2A-PaM4RKowl3Zt37B88Aw7n1q4la1ybRXFAhf1aMTPYQn-9ozU3jjWGId0S0N6jPzHSA-MUZA642w/s1600-h/IMG_0931.JPG"><img id="BLOGGER_PHOTO_ID_5134439239352630802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3kOkF66vuYnuCFg3iWQtWuyvOElYh_vM5zXpE1cJqPAUrQPAgtTgw9gdT2A-PaM4RKowl3Zt37B88Aw7n1q4la1ybRXFAhf1aMTPYQn-9ozU3jjWGId0S0N6jPzHSA-MUZA642w/s400/IMG_0931.JPG" border="0" /> <p align="justify"></a>Taste of Africa is a quiet little shop, which has a tile map of Africa on the floor, some African paintings on the wall next to photos of a selection of the dishes served, and whose owner/chef is a Sudanese refugee – and probably the coolest proprietor we have met on our journey to date. We had just started examining the menu, when he came to us and told us that he would personally chose our meal for us – and we gladly succumbed to his will.<br /><br /></p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YubJDNtF9GIh-y2WtT6Agdf9JuT46pIKy-jU6w2QxIn_bf3ebVu6b_uA5wj70DbaFg21oWsjNgk-whVI2EFBEf4fsyLvHLgU6DVS-cVXCM1hCJCS5ML9wOcIa6qPRjmn3h7U4g/s1600-h/IMG_0941.JPG"><img id="BLOGGER_PHOTO_ID_5134439883597725346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YubJDNtF9GIh-y2WtT6Agdf9JuT46pIKy-jU6w2QxIn_bf3ebVu6b_uA5wj70DbaFg21oWsjNgk-whVI2EFBEf4fsyLvHLgU6DVS-cVXCM1hCJCS5ML9wOcIa6qPRjmn3h7U4g/s400/IMG_0941.JPG" border="0" /></a>This week’s succulent selection of seductive Sudanese samplers were Sai, Rami, Caroline, Nick and Naomi.<br /><br /><strong>Appetiser:</strong><br /><br />Green chilli paste and soft bread<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRzUSMzeun8ENjUjo0aw6Mnerm9-Xuz5me-NsmOH5lsbowyKL9KB1OS6TmeXPR7HC2ER8s-d8kQFmMdoKLW4aKUamiF3lxvR7ctItoXvjdxCY1W1sHy5Csng7Av_KI3kfkyG4Dw/s1600-h/IMG_0933.JPG"><img id="BLOGGER_PHOTO_ID_5134439243647598130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRzUSMzeun8ENjUjo0aw6Mnerm9-Xuz5me-NsmOH5lsbowyKL9KB1OS6TmeXPR7HC2ER8s-d8kQFmMdoKLW4aKUamiF3lxvR7ctItoXvjdxCY1W1sHy5Csng7Av_KI3kfkyG4Dw/s400/IMG_0933.JPG" border="0" /></a><br /><strong>Mains:<br /></strong><br />Mincemeat and vegetables<br /><em>Kofta</em> – Mince, onion, garlic, pepper, cumin, coriander<br /><em>Shiah</em> – Fried lamb, garlic, pepper, lemon, onion<br /><em>Mahshee</em> – Vegetables stuffed with grape leaves, tomato, rice, garlic, cumin, pepper, coriander<br /><br /><strong>Sides:<br /></strong><br />Steam rice with vegetables<br />Selection of garden vegetables – lettuce, cucumber, tomato and lemon<br /><br /><strong>Dessert:</strong><br /><br /><em>Hilba</em> (Fenugreek) – Milk. flower & hilba<br />Custard – Milk, custard, sultana & sugar<br /><br /><strong>The Meal:</strong><br /><br />We let the owner/chef chose our meal and we weren’t disappointed! The first plate brought out was a mixed mincemeat and vegetable dish that isn’t yet on the menu, but deserves to be there! The main characteristic of this dish was its dryness, which gave it a unique texture compared with similar dishes from other cultures.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxoC-zv77qSdrUFyeO65_3sQ21H1lFK9b8WYgGyuiSLNYBih0w5PdlrPwHKboyPQ-BoefkAvMOdvv4wfu8key54NueNjiHqEs0zS_0Am-QzUodgmJJBh6agCR6m5dMmQmvUYN1g/s1600-h/IMG_0934.JPG"><img id="BLOGGER_PHOTO_ID_5134439243647598146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxoC-zv77qSdrUFyeO65_3sQ21H1lFK9b8WYgGyuiSLNYBih0w5PdlrPwHKboyPQ-BoefkAvMOdvv4wfu8key54NueNjiHqEs0zS_0Am-QzUodgmJJBh6agCR6m5dMmQmvUYN1g/s400/IMG_0934.JPG" border="0" /></a>The meatballs (<em>kofta</em>) were moist with a delicate sauce that had just a hint of spice. A highlight of the meal and the best meatballs we’ve encountered on our journey so far.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowfhj-vHbz1SZaURl9oWYPAzSIZn__y3A0KxFcNXDnCBcC5Fugr1pqPPQ2q4DH7Zgn2uM5z13XhSmIdYQwaMVtlY3UcdUL8X3yQlY0gASjSgmqaPEeQrZ_FWwQJzjduoOO5p3pg/s1600-h/IMG_0936.JPG"><img id="BLOGGER_PHOTO_ID_5134439673144327778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowfhj-vHbz1SZaURl9oWYPAzSIZn__y3A0KxFcNXDnCBcC5Fugr1pqPPQ2q4DH7Zgn2uM5z13XhSmIdYQwaMVtlY3UcdUL8X3yQlY0gASjSgmqaPEeQrZ_FWwQJzjduoOO5p3pg/s400/IMG_0936.JPG" border="0" /></a><br />The fried lamb was sweet, due to the caramelisation of the onions it was cooked with, and had a hint of cinnamon. Squeezing the lemon juice onto the meat made this dish come to life.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlMx5vlpgyAg3Mb5O6Mn3cT_uuCmUMOYSr7eguqCmkJQMKh9w7ifZ4_SeixQZWaR2r44jTI6uXAoa0vuJ5h8JQSh_V2Sj7sgs3bVoi5ZoePSzFoBYsu3FXClSpk-F4Z_mF-Q11A/s1600-h/IMG_0937.JPG"><img id="BLOGGER_PHOTO_ID_5134439677439295090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlMx5vlpgyAg3Mb5O6Mn3cT_uuCmUMOYSr7eguqCmkJQMKh9w7ifZ4_SeixQZWaR2r44jTI6uXAoa0vuJ5h8JQSh_V2Sj7sgs3bVoi5ZoePSzFoBYsu3FXClSpk-F4Z_mF-Q11A/s400/IMG_0937.JPG" border="0" /></a><br />The Mahshee consisted of a stuffed capsicum, a stuffed Lebanese eggplant, and a stuffed zucchini. Each of these vegetables added its own emphasis to the dish – the bitterness of the capsicum and zucchini contrasted with the sweetness of the eggplant, however the stuffing was subtle enough that these flavours enhanced the dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqbN8LxeM40ldnSHFiPTNQfRadJD1PTJB2D7wxV3iKPOQ8CyxGU4yMBywEQZaw5u4fllQrYSjxCK5EvvYhX2T91Vl66p0YENoSKvXqWu-J5KWQgbSkqrjqo_jFxobrm_HjgFYIw/s1600-h/IMG_0935.JPG"><img id="BLOGGER_PHOTO_ID_5134439673144327762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqbN8LxeM40ldnSHFiPTNQfRadJD1PTJB2D7wxV3iKPOQ8CyxGU4yMBywEQZaw5u4fllQrYSjxCK5EvvYhX2T91Vl66p0YENoSKvXqWu-J5KWQgbSkqrjqo_jFxobrm_HjgFYIw/s400/IMG_0935.JPG" border="0" /></a> <p align="justify">The desserts were quiet similar, both of them being light and not overly sweet. However, the unique fenugreek flavour, which could have so easily overpowered the Hilba, really gave this dessert a classic twist. </p><p align="justify"><img id="BLOGGER_PHOTO_ID_5134439681734262402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeEMINpmwQy7N0-UKuMoK4gT_7oRsQC3gy6p3tkYVbiXGO8TTAHV2ZfhLOKIE9fbTNQ8vGDQ9gI2o9kLKU-hIx4NNfpE38kV6zFHrmJH16dsUZmtcsJ-CN0fmyy0p1kgqbk_zEQ/s400/IMG_0938.JPG" border="0" /><strong>Overall:<br /></strong><br />Not surprisingly given Sudan’s location, its food is a mix of Arabic (Egyptian) and African (Ethiopian) cuisine – and if Taste of Africa is any indication, it takes the best of both to produce a delicious fusion. Unfortunately, the dinner crowd in Dandenong doesn’t seem so enthralled by this cuisine; we were their only customers all night! If this restaurant was located on Brunswick Street you would need to book a table a week in advance just to get in the front door. The individual dishes are either $10 or $12, and for their quality and flavours, it is definitely worth the petrol money to schlep all the way to Dandenong!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszpEZtTSCbf329NXnfyi22j2337v8uzhQ6BOxEiX9L7dyQIngi-wEdpu5P13QNPgYYmUa6ILFyM3R1YJcn44Zo6go9uxwfc6voPUMq3vwrcwzaXd2-pPd_Ig6LCEnWT1EivprZA/s1600-h/IMG_0939.JPG"><img id="BLOGGER_PHOTO_ID_5134439681734262418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszpEZtTSCbf329NXnfyi22j2337v8uzhQ6BOxEiX9L7dyQIngi-wEdpu5P13QNPgYYmUa6ILFyM3R1YJcn44Zo6go9uxwfc6voPUMq3vwrcwzaXd2-pPd_Ig6LCEnWT1EivprZA/s400/IMG_0939.JPG" border="0" /></a></p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-56151043386219740572007-11-07T20:08:00.000+11:002008-04-09T13:36:29.366+10:00<div><strong>Meal # 62 - Egypt</strong></div><br /><div></div><br /><div>Having been the home of the Pyramids since the 27th Century BCE, Egypt can legitimately claim to have invented the tourist attraction. It has been a popular destination for travellers ever since, a melting pot of different cultures and the gateway to Africa. May our journey into the "Dark Continent" commence!</div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5130025389281986514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiS_Cfu4AX2jQpxHRZlCz6rK_AkZzRWG22ijWvnnDCNGzbbqMdnReGp5AQw_FmH49J4Ur9HdbuC_P-2OE0Pc4yeO82wUt57ig9lr2kq7ZUs_9TBQTzmFBa8xYIWDfxVdUqBrJcQ/s400/IMG_0890.JPG" border="0" /></div><br /><div align="center"><strong>Bedouin Kitchen </strong></div><br /><div align="center"><strong>103 Grey Street</strong></div><br /><div align="center"><strong>Saint Kilda</strong></div><br /><div></div><br /><div>If you can’t find your way to the Bedouin Kitchen, you can always look it up in your Lonely Planet guide to Melbourne, where it is listed as an attraction. Or you can go the website (www.bedouinkitchen.com.au), which at the time of writing is charmingly unfinished and contains such gems of information as “The Bedouin Kitchen has a reputation for providing the highest quality service and etc etc.....” and “Stuff about functions goes here”.<br /><br />The actual restaurant is a striking location. With intricate metalwork lamps hanging from the ceiling, rich red walls and wood furniture, it is both cosy and exotic. A caravan of diners came this week, including Flick, Dale, Rami, Caroline, Sai, Paul, Deb, Nick and Naomi. The mood was celebratory, with several big announcements (a baby, an engagement, a new digital set top box) warranting good cheer and champagne.<br /></div><br /><p><img id="BLOGGER_PHOTO_ID_5130025393576953826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pAKqAIwXDWppiAhrfV7S3chlHElvlJiSul4Y4CIjwtKnH4sXYsaj3gqeb32gT9swg4mTV3okJttK5VzlTuqor6frCLeRRhRSlccixg3SYWjzs41hgzlUwMmiKOVOh9JedgnBug/s400/IMG_0891.JPG" border="0" /><br />With its warm atmosphere and live entertainment in the form of belly dancing, this was a great venue to celebrate in. (Just as well no one got engaged the week we went to Sumatra…)<br /><br /><strong>The Meal</strong><br /><img id="BLOGGER_PHOTO_ID_5130024246820685714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKIEHousCSz8_eWjfIxHbBfv7NWqMjcjYiX9OuaCFqgfsQwddZHDVxux4mZIoNSjUVWGrLIwGOtKNwQGO_9b3a1EoJ6FXcGYDxLv518-vUAqB5u_5qXImJ2C_Qy5zwFOBg9hKMw/s400/IMG_0886.JPG" border="0" /><br />The menu was divided into two sections: mezze (entrée-size snacking plates) and claypots, which were larger meals. The food was best suited for sharing, with a combination of claypot and mezze dishes providing a varied meal.<br /><br />Several Middle Eastern favourites, like meatballs (here called <strong><em>kibbeh</em></strong>) were to be found on the mezze menu. <em>Kibbeh</em>’s main point of distinction from your regular meatball is that the lamb mince (spiced, naturally) is rolled in burghul wheat and then chargrilled. They were served with yogurt.</p><br /><p><img id="BLOGGER_PHOTO_ID_5130023529561147154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWx6hjh_ftWIFkZESWWUPjhSIwnPwMQ-MD5yAmsy4vCjfYWYyivZLee16wFWzfougxhTWEcy-6Iw515QXDKMMBuLM63PkRu74xjbi4zAbG7dKRz0iI084KukZrWC6gTYmGk4OXw/s400/IMG_0876.JPG" border="0" /><br />By contrast, the <strong>whitebait</strong> was more similar to a Greek dish. Dusted in flour and <em>zahtar</em>, the fish were lightly fried and served whole, heads and all. This wasn’t for everybody. <em>Zahtar</em> itself is worth sampling though. Based on a blend of thyme, sesame and salt, and occasionally including other spices like sumac or cumin, it is one of the most distinctive flavours of the Middle East. It featured in several dishes at Bedouin Kitchen, so you it is possible to try it here without fish heads.<br /><img id="BLOGGER_PHOTO_ID_5130023727129642834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lBYS4FtujnHOqf-0Z55R0tnEv6WeQUg0YXVrW7fM8C8_V6ZYz2wvpygHQKc_RC0HIlLADb3XJKMJ1J2oIutMeC9n6PNpOBDdOurqef-MYGJJmjd3Zlw_RloY_xLYcRefvpVzVA/s400/IMG_0880.JPG" border="0" /><br />The mezze menu also included a number of vegetarian options, from basic salads to more exotic dishes like the pumpkin drizzled in tahini and honey. We had the <strong>artichoke and pea salad</strong> which was a simple but surprisingly effective dish. Using just artichoke hearts and baby peas, its light dressing of olive oil and dill allowed the natural flavour of the vegetables to be expressed beautifully.<br /><img id="BLOGGER_PHOTO_ID_5130024208165980002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqpuJJK3x3CPpe33cjzPv_9mzzt3Kwaj-Su99XPgGR2QRsw2LtsIModrFbe08lC-dYZW6fOPULpxyDfZBLt0Byf14fQFSWsBR4clhKBSyCX7n1uMV70_b1xR70z6b40Rle9HVFg/s400/IMG_0881.JPG" border="0" /><br />It would be possible to have a whole meal of mezze, but the claypot is a staple of North African cooking so we of course we had to try them. Pride of place among those offered on the menu was <strong><em>Ful Medames</em></strong>, sometimes referred to as Egypt’s national dish. It’s a fairly basic kind of meal actually, consisting of semi-mashed fava beans spiced with coriander, garlic and<em> zahtar</em>. In Egypt <em>ful </em>gets served in a variety of ways, including with an egg for breakfast or in sandwiches as fast food, but here it came in a pot with rice.</p><p><br /><img id="BLOGGER_PHOTO_ID_5130025337742378946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9YXqA9wQSO5f8fe8fgHtFhvf9Mmky3tsp3Ajopaj0VWZBlZW9m0rFWS5PwgqWTkP9I6JFPSUgT1PloX0JsVaCQMrkItz7Ev1eUlkZrXYoR7yeAIcM68T7S3x590p17ltO4RukA/s400/IMG_0888.JPG" border="0" /><br />Another distinctly Egyptian dish was the <strong><em>Melokhia</em></strong>. Described on the menu as an “Egyptian desert weed”, <em>melokhia</em> is actually made from the edible leaves of the same plant that produces jute fibres. It was served as a kind of dark sludgy soup, made from the desert weed in question and lamb stock, and was served poured over rice. Apparently, the Fatimids (former sultans of Egypt, back in the day) once made melokhia their signature dish and banned anyone else from having it. What people were missing out on as a result of this decree was an earthy flavour fairly similar to silverbeet.</p><br /><p></p><br /><p><img id="BLOGGER_PHOTO_ID_5130023697064871730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBS9NQt_GebZfiJA_5aIO-9l8bMOe7D9-vO-fBiPmm76Rpruxr5ks70NgoIbNDFJm2PEH1Pvmagu8O9TyRbKags-Z8ECHp16Dv7GhbPdBgcToJNg6qLCBvaI62b00wfAMBXYn1RQ/s400/IMG_0878.JPG" border="0" /></p><br /><p>We also had the <strong><em>Bamia with Lamb</em></strong>. <em>Bamia</em> is the Arabic word for okra (also somewhat gruesomely called “ladies fingers”), a popular vegetable throughout Africa and the Middle East. Combined with slow cooked lamb and rice it made not only for a distinctively Middle Eastern meal but also one of the tastiest we had. It would be hard to imagine anything more comforting on a cold night, unless that were the <strong>Middle Eastern mash</strong>. This hearty treat comprised coarsely mashed potato, flavoured with potato, butter, garlic and coriander. </p><p> </p><img id="BLOGGER_PHOTO_ID_5130023667000100642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigANZR8fxdhRziYvzcjNBcf7xAz1rC4WIGU6_lHuT4G-L0SufHIKwlsZUbn55kvTejDlCVpCqq-QAuGPP-9skniFUF58l7inFbJI4uGHnPxv-OyoixbsbrrQybxo2DB2W8JYNc8g/s400/IMG_0877.JPG" border="0" /><br />After all this food, we didn’t have room for dessert, although the menu did have some tempting options, using flavours like cinnamon and orange blossom, along with some uniquely Egyptian drinks. We hadn’t eaten too much to get up and dance though!<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5130024225345849202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNSK6AP3v1o-WuiPggTesLxnQuM6W2wX14L1NcxHq0MMt1y-Xqs1O3UJlpkOM9LLal4Io2VTxyAN8hCEoQdsffCjsl3ZZgLD3cqXJZzt2Se-NAomXOpuh9jwaDMgFCxPLkzfaRQ/s400/IMG_0882.JPG" border="0" /><br /><br /><strong>The Verdict</strong> </p><p>This was an interesting stop. The venue had real atmosphere and the menu was distinctive. We had some concern that any Egyptian restaurant we found would end up serving generic Middle Eastern food – kebabs etc – but this certainly wasn’t the case. Not only did the menu include many Egyptian signature dishes, like the <em>melokhia</em> and the <em>ful medames</em>, but even the more generic meals seemed to represent the melting pot that is Egypt, equally reminiscent of Morocco as Arabia. In all, it was a convincingly authentic North African experience, right down to the belly dancing. While that did of course include the compulsory get-a-patron-up-to-dance theatre of embarrassment, it was also a good performance in its own right, executed with flair and energy. </p><br /><p><img id="BLOGGER_PHOTO_ID_5130024229640816514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUcpWN4xf5uGU4fPhEC-Xixn0xdKPmQF0IsSBQf-gU6uZuTQyKwA6grYUzXY2VtmzngmDbxVZRrldfeyDUIijvEDAQZrJ3ibUTYlT7O393tWfME11YwKAeXZcwfPO6edxvMeuUA/s400/IMG_0883.JPG" border="0" /><br /><br />Also in the positive was the range of vegetarian options on the menu and, of course, being back in the Middle East, kosher diets were no problem. However, it must be said that some of our diners were a bit nonplussed by their meals. All the dishes were decent but a lot of them were just that, decent, without flavours that really jumped out at you. Whether that’s because dishes were modulated for Western tastes, or if it’s just an aspect of Egyptian cookery we can’t say.</p><br /><p><img id="BLOGGER_PHOTO_ID_5130023718539708226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Bb2MCglPNsStG8qi22iWM8DUDY6eAMbnvBXZyC9sNUdWhO_jIxSo5Q0LlOOgFNhLIdBgSPE0BR8e31Xr4Am6BXLmop9i03m58x21rVtuDRiy0ePQJiLHuEHIv-3dc3ggysFBvQ/s400/IMG_0879.JPG" border="0" /></p><br /><p>Nonetheless we had an entertaining night here. The prices varied, with most mezze under $10 and claypots between $15 - $20 if vegetarian and $25 + for those with meat. While the service could be a bit haphazard, the staff were friendly and generally attentive. Bedouin Kitchen is certainly worth a visit, and in breaking from the generic mould of pan-Middle Eastern cuisine and serving genuine Egyptian-style dishes, it is doing something fairly unique. </p><p> <img id="BLOGGER_PHOTO_ID_5130024251115653026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2riO9SlIkpXe86P_oPh4c-EanASqnq6BgJSoCr3PSWdAcDfT3VhjG5I_T36j9LKSyzHOnumDdLua5n1XWAo5rrF7rO48NUBj2Ud0YMEqFP8yOdsVcU-8_tjVnRXhXzQxa_0rQQ/s400/IMG_0887.JPG" border="0" /></p><br /><p><br /><br /><br /><br /></p><br /><div><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-82102754306446555832007-10-31T10:40:00.000+11:002008-04-09T13:36:29.367+10:00<div align="justify"><strong><span style="font-size:130%;">Meal #61 – Cyprus</span></strong><br /><br />The Shakespeare-lovers of the group enjoyed the fact that the Cypriot restaurant was named after one the Bard’s greatest tragedies which, for the most part, is set on the troubled island. With inappropriate quotes from this play (such as “Even now, now, very now, an old black ram is topping your white ewe” and “Your daughter and the Moor are now making the beast with two backs”) we set forth to enjoy this meal – the girls hoping that the Shakespearean theme didn’t extend to an Desdemona-like ending to the night.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU2LWzjWuEH0vpRIicZKHr41Oi7cMrPXMyFB9S94bLdVToFJ7EkP0Zxvdux_W2aIOdf4Y5PuKL4gkmA1IoK0RC10DBlWF-RLHR2QWrPGk4I_6rz4-kymXG6MY3FirQ7_JtTBk0A/s1600-h/IMG_0863.JPG"><img id="BLOGGER_PHOTO_ID_5127279943107167810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU2LWzjWuEH0vpRIicZKHr41Oi7cMrPXMyFB9S94bLdVToFJ7EkP0Zxvdux_W2aIOdf4Y5PuKL4gkmA1IoK0RC10DBlWF-RLHR2QWrPGk4I_6rz4-kymXG6MY3FirQ7_JtTBk0A/s400/IMG_0863.JPG" border="0" /> <p align="justify"></a><strong>Othello Greek Restaurant</strong><br />6 Riverside Quay, Southbank<br />9699 5600<br /><br />Cyprus is a small island with identity issues, is it Greek or Turkish? The answer to this question is that it’s both; and so is Othello Greek Restaurant, a Cypriot restaurant where the food is Greek and the entertainment was very, very Turkish!</p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDmC7FG5y-2ZMKaV8HwhR9T9WTB1E_XUh3OaQkVYC4vMvW6lMexgMMYRQivutExyQVJSJYHrJ7dAT_q4gNn_cgwrrqyaIMrAxTZLIvUeDFcAj6EMSY6i_T-hFRWFAtDhNzMP46Q/s1600-h/IMG_0866.JPG"><img id="BLOGGER_PHOTO_ID_5127279955992069746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDmC7FG5y-2ZMKaV8HwhR9T9WTB1E_XUh3OaQkVYC4vMvW6lMexgMMYRQivutExyQVJSJYHrJ7dAT_q4gNn_cgwrrqyaIMrAxTZLIvUeDFcAj6EMSY6i_T-hFRWFAtDhNzMP46Q/s400/IMG_0866.JPG" border="0" /></a>Othello is a popular restaurant with a long queue of people waiting to get in, luckily we had remembered to book this week! A queue of waiting patrons was still there when we left too. There is a large, undercover, outside eating area that lets the diners enjoy the warm spring evening along the Yarra River. Unfortunately, this meant that we were also exposed to a bad cover band located on the boulevard outside the restaurant that serenaded us with the ‘best’ of soft rock all night – if the bass wasn’t turned up so high, they might of actually been bearable…<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-doxUuM2kIG4ioeXudDgQJKWZCGmbZAgo2gvwZsCvsPpJXuug0pTlnq6RYWhjHd9wQS6qgUThBnJm03EHInsmuZ4xsA-GwgxGqpXy7yfTSWA6m4xYJaD8LQViJtWBl9uGWfywQ/s1600-h/IMG_0875.JPG"><img id="BLOGGER_PHOTO_ID_5127280926654678786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-doxUuM2kIG4ioeXudDgQJKWZCGmbZAgo2gvwZsCvsPpJXuug0pTlnq6RYWhjHd9wQS6qgUThBnJm03EHInsmuZ4xsA-GwgxGqpXy7yfTSWA6m4xYJaD8LQViJtWBl9uGWfywQ/s400/IMG_0875.JPG" border="0" /></a>This week’s collection of cute Cypriot culinary critics were: Sai, Marty, Nick, Paul, Deb, Rami, Caroline, Priyanthi, Rick, and new-comers Susie and Nyk.<br /><br /><strong>The Menu:<br /></strong><br /><strong>Skordado –</strong> Fresh garlic bread<strong>.</strong> </p><p align="justify"><strong>Cypriot Grill –</strong> Grilled chicken <em><strong>souvlaki</strong></em>, lamb cutlet, <em><strong>sieftalies</strong></em> (traditional Cypriot delicacy of pork & beef sausage, fresh parsley and herbs), <em><strong>pastourma</strong></em> (sausage mildly spiced) & <strong><em>loukaniko</em></strong> (Cypriot sausage) served with <strong><em>tzatziki</em></strong>.<br /><br /><strong>Mixed Frill (for two) –</strong> Lamb cutlets, lamb and chicken <strong><em>souvlaki</em></strong>, <strong><em>sieftalies</em></strong>, <strong><em>pastourma</em></strong> & <strong><em>loukaniko</em></strong> served with Greek salad.<br /><br /><strong><em>Kleftiko –</em></strong> Traditional dish of Spring lamb cooked slowly in its own juices served with Spunta potatoes.<br /><br /><strong><em>Spanakopitta –</em></strong> Triangles of crispy pastry filled with spinach and Greek fetta cheese on a Modern Greek salad.<br /><br /><strong><em>Moussaka </em>Vegetarian –</strong> Oven baked eggplant, zucchini, potatoes in a béchamel sauce topped with tomato coulis & salad.<br /><br /><strong>Smoked Salmon Salad –</strong> Mescalin lettuce, roasted red peppers, red onion, capers & smoked salmon tossed in a Neptune dressing.<br /><br /><strong>Spaghetti Marinara –</strong> Fine selection of fresh seafood in a light tomato salsa & a hint of chilli.<br /><br /><strong>Seasonal Vegetables –</strong> Lemon, olive oil & oregano drizzled with dressing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLVsCEW_JxKpzzJWN_MzA-DKKAaPVuZ-0njR0GnRzyJK-UhaYaz093TXI_K8RSwq0GtnE43nxuhTcqQnTlfxZ7hXsJQO1RfPhBt9xJIaebBYHyA7V772SYszFQ9HiNI2UD8oQ_A/s1600-h/IMG_0872.JPG"><img id="BLOGGER_PHOTO_ID_5127280501452916434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLVsCEW_JxKpzzJWN_MzA-DKKAaPVuZ-0njR0GnRzyJK-UhaYaz093TXI_K8RSwq0GtnE43nxuhTcqQnTlfxZ7hXsJQO1RfPhBt9xJIaebBYHyA7V772SYszFQ9HiNI2UD8oQ_A/s400/IMG_0872.JPG" border="0" /></a><br /><strong>The Meal:</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOfhluaaOdy1jl_-Jc8Pvv2SN5Dl1YZqoOLuDRglHwtwQDnEMMDPKVtMDn2oYSuZXmnBzSgjCotXkADfX7tM5aaeB9hcrgG3GDWD4tNXxtps-4AeMf743tz4L6kmvIbM-0w9FHg/s1600-h/IMG_0868.JPG"><img id="BLOGGER_PHOTO_ID_5127280484273047186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOfhluaaOdy1jl_-Jc8Pvv2SN5Dl1YZqoOLuDRglHwtwQDnEMMDPKVtMDn2oYSuZXmnBzSgjCotXkADfX7tM5aaeB9hcrgG3GDWD4tNXxtps-4AeMf743tz4L6kmvIbM-0w9FHg/s400/IMG_0868.JPG" border="0" /></a>The Cypriot Grill and the Mixed Grill (for two) were very similar, offering a great selection of different, traditional meat dishes. All the varieties of sausages were enjoyable (although the <em>pastourma</em> could have used some more spice), however most were served as a single slice or cut in half – giving these meals the feel of a sampling plate rather than a full grill.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWDISrCsMDzUi73ljMIePMAdNlbJPHwBB8oDCkeN64_fJRFcFyfKe38aTKSwCuP9PxHzvmE5REu0WYSyCy9cov585AcrpfpdLMGGDl4hwHxR4DqvgqQbsA5DI0lSvgrJ9d8M7Fw/s1600-h/IMG_0867.JPG"><img id="BLOGGER_PHOTO_ID_5127279955992069762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWDISrCsMDzUi73ljMIePMAdNlbJPHwBB8oDCkeN64_fJRFcFyfKe38aTKSwCuP9PxHzvmE5REu0WYSyCy9cov585AcrpfpdLMGGDl4hwHxR4DqvgqQbsA5DI0lSvgrJ9d8M7Fw/s400/IMG_0867.JPG" border="0" /></a>The <em>Klefiko</em> was advertised as “The Chef’s Pride” and “This is a must.” This dish is a bowl of random lamb parts (including bones and cartilage) served in the oily juices of the lamb, with added lemon juice. Unfortunately, the natural flavours of the lamb were drowned out by the over-use of lemon which detracted from the wonderful tenderness of the meat. From the appearance and flavours of this dish, it is not hard to imagine a traditional Cypriot sheep-herder eating this dish for dinner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zEzqVo2bEB4m2QtX6-_pkm8_2HH-dC9rocWR3BnvTNIBejGaOdS5ZYoBRgXlHnYad9hjCfQYCJUct1Yj7OEb2aTTs5usNEZdMzCipUvSLN7cZNB8RpsO-akckGY-z_IQmER80Q/s1600-h/IMG_0870.JPG"><img id="BLOGGER_PHOTO_ID_5127280492862981810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zEzqVo2bEB4m2QtX6-_pkm8_2HH-dC9rocWR3BnvTNIBejGaOdS5ZYoBRgXlHnYad9hjCfQYCJUct1Yj7OEb2aTTs5usNEZdMzCipUvSLN7cZNB8RpsO-akckGY-z_IQmER80Q/s400/IMG_0870.JPG" border="0" /></a>The Smoked Salmon Salad had a list of specific vegetables that were to be included. This list was not followed. Although some additions were appreciated, such as the kalamatta olives, others were not, such as the cauliflower. The exotic sounding Neptune dressing ended up being a mix of lemon juice, olive oil and vinegar, which although not very sea-like worked well with the salmon and salad vegetables.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91lb84T3Sr-_jklUqgeHts7RWXb7AWAqTdg3LhO_0YWhvyx4DXR0rtPmMfs-Rbu04fqC83687LsMm84CClXfuL7RIHgsfuZPfJZT6rYdufcvimNP1cnBDx5twP-irecB-R5YjiA/s1600-h/IMG_0869.JPG"><img id="BLOGGER_PHOTO_ID_5127280488568014498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91lb84T3Sr-_jklUqgeHts7RWXb7AWAqTdg3LhO_0YWhvyx4DXR0rtPmMfs-Rbu04fqC83687LsMm84CClXfuL7RIHgsfuZPfJZT6rYdufcvimNP1cnBDx5twP-irecB-R5YjiA/s400/IMG_0869.JPG" border="0" /></a>The <em>Spanakopitta</em> was a mixed bag, with one diner highly recommending it, while another was only moderately impressed by this dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR94BTGKTDZRMDvmomLJADSI0m3a113jlygGrKnpPA2Rhk3wPuHhj1-n_flFALIdPGEN-BNuFZ4BBGc-T22aXqnd1hIyNZZZTZ35798uVXEtnJZp5J1q6m5nOlarZsxXyg0SCrng/s1600-h/IMG_0873.JPG"><img id="BLOGGER_PHOTO_ID_5127280918064744162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR94BTGKTDZRMDvmomLJADSI0m3a113jlygGrKnpPA2Rhk3wPuHhj1-n_flFALIdPGEN-BNuFZ4BBGc-T22aXqnd1hIyNZZZTZ35798uVXEtnJZp5J1q6m5nOlarZsxXyg0SCrng/s400/IMG_0873.JPG" border="0" /></a>The <em>Moussaka</em> Vegetarian was one of the highlights of the evening. By the time this dish was finished, the plate looked like it had been cleaned with a cloth (although we expect it was cleaned with a tongue…)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoWHZHMkIX5BgrV79CEy7-QKCL6vMrTXKm6QtSLrbTjxXgOFSjYZNJyhsf-ankbdjwWcCHy8WnLE0RLFoZqMugMHv4RAXjsDf26x_I-PqJ5twGJEzNOD6fLkHXgLAjKJBhww92A/s1600-h/IMG_0871.JPG"><img id="BLOGGER_PHOTO_ID_5127280497157949122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoWHZHMkIX5BgrV79CEy7-QKCL6vMrTXKm6QtSLrbTjxXgOFSjYZNJyhsf-ankbdjwWcCHy8WnLE0RLFoZqMugMHv4RAXjsDf26x_I-PqJ5twGJEzNOD6fLkHXgLAjKJBhww92A/s400/IMG_0871.JPG" border="0" /></a>And yes someone (not naming names…but it was <strong>Marty</strong>) ordered a very un-Cypriot meal: Spaghetti Marinara! He was so ashamed of ordering an Italian dish, he wouldn’t let us take a photo it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hi4gaRmMKRFYYgwWWn3mXBcH8S8DKSrrixXoNgtvRnV6CEuEQyt1ajtAkscG9L7_FAEIYhBwkTMteY0z68IHAidJa6mvPGbnVV2-MLtVW-YhtAYpTpRRq6ZCCdpB2Rf-8qOzLQ/s1600-h/IMG_0874.JPG"><img id="BLOGGER_PHOTO_ID_5127280922359711474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hi4gaRmMKRFYYgwWWn3mXBcH8S8DKSrrixXoNgtvRnV6CEuEQyt1ajtAkscG9L7_FAEIYhBwkTMteY0z68IHAidJa6mvPGbnVV2-MLtVW-YhtAYpTpRRq6ZCCdpB2Rf-8qOzLQ/s400/IMG_0874.JPG" border="0" /></a><strong>Overall:</strong><br /><br />Othello’s is a popular restaurant, and it’s easy to tell why. The food is reasonable, and is reasonably priced, especially for a restaurant in Southbank, at around $20 for a main; and the atmosphere is fun – especially with the belly dancer coming to each table for a personalized show. Just make sure you pre-book a table, otherwise you’ll be waiting in a queue with nothing to entertain you except the soft rock cover band on the boulevard. </p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-1974555326571201852007-10-24T10:40:00.001+10:002008-04-09T13:36:29.369+10:00<div align="justify"><span style="font-size:130%;"><strong>Meal #60 – Greece</strong><br /></span><br />Greece is the home of philosophy, democracy and some wonderfully mythic sagas. This meal, as all who attended agreed, was the stuff of legends.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aQLQih0Y_-p0kkg3pkW3HAnORI43qjCrXhCo6joFHhr2f_hrO1-MXB67wc8HXopg8RqLiwY-USrA2cfHizSba_JKUmM5K5U02jJpP6tPBqpROkdom68sdg_t0Hm__-5QQSfPug/s1600-h/IMG_0858.JPG"><img id="BLOGGER_PHOTO_ID_5124698215641357906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aQLQih0Y_-p0kkg3pkW3HAnORI43qjCrXhCo6joFHhr2f_hrO1-MXB67wc8HXopg8RqLiwY-USrA2cfHizSba_JKUmM5K5U02jJpP6tPBqpROkdom68sdg_t0Hm__-5QQSfPug/s400/IMG_0858.JPG" border="0" /> <p align="center"></a><strong>White Village Greek Tavern<br /></strong>582 Glen Huntly Rd<br />Elsternwick<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sUviYYwRTv1USPg71tHJXPQgk_awPYzNXYNwa429cYj47OSsGy0easVM2nqWLfI9kSwz2r-SZM_rJWCWa8vjQEwQHDBY6pB_vwUGSdh1-l13iT_YKeqWxjy0sN8ZIegoKjKgLg/s1600-h/IMG_0859.JPG"><img id="BLOGGER_PHOTO_ID_5124698219936325218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sUviYYwRTv1USPg71tHJXPQgk_awPYzNXYNwa429cYj47OSsGy0easVM2nqWLfI9kSwz2r-SZM_rJWCWa8vjQEwQHDBY6pB_vwUGSdh1-l13iT_YKeqWxjy0sN8ZIegoKjKgLg/s400/IMG_0859.JPG" border="0" /> <p align="justify"></a>White Village Greek Tavern is a busy restaurant that is decorated with the highest levels of Greek décor – blue and white paint and bouzoukis on the walls…classy! There is no set menu; instead the waiters just keep coming with Greek dish after Greek dish, and for $36 a head it is truly a banquet fit for any Greek hero. However, as the food arrived so quickly, and was so tasty, and because we were so hungry – we forgot to take photos of the dishes. This weeks gorgeous gang of Greek gastronomes were Paul, Deb, Ross, Sai, Rami and Caroline.<br /><br /><a href="http://1.bp.blogspot.com/_nHBltBinxsU/Rx6V4xRhnoI/AAAAAAAAAu4/wOhhQLexOsI/s1600-h/IMG_0862.JPG"><img id="BLOGGER_PHOTO_ID_5124698228526259842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/Rx6V4xRhnoI/AAAAAAAAAu4/wOhhQLexOsI/s400/IMG_0862.JPG" border="0" /></a>The meal started with fresh bread served with three different dips – <strong><em>tzatziki</em></strong> (yogurt and cucumber), <strong><em>taramosalata</em></strong> (fish roe) and an <strong>eggplant dip</strong>. This was quickly followed by a huge plate pilled with whole <strong>fried whitebait</strong>; another plate with a large slice of <strong>fried cheese</strong>; a plate with a <strong><em>dolma</em></strong> (stuffed vine leaves) for everyone; and a dish of diced <strong>marinated red capsicum</strong>. I think that was all that was served as entrée – I was too busy stuffing my face to take any notes. Of the lot, the fried whitebait was the standout dish, not only were the fish succulent and tasty, but there was so much served Port Philip Bay must be severely depleted of these species!<br /><br />For the main course we were served up plates of <strong>grilled fish</strong>, <strong>prawns</strong>, <strong>calamari</strong>, <strong>lamb</strong>, <strong>chicken</strong>, <strong>lamb</strong> <strong>skewers</strong> and <strong>Greek green salad with <em>fetta</em></strong>. The highlight of the mains was the tender lamb skewers which literally melted in your mouth.<br /><br /><a href="http://4.bp.blogspot.com/_nHBltBinxsU/Rx6V4hRhnnI/AAAAAAAAAuw/TTOVVVLyDqI/s1600-h/IMG_0860.JPG"><img id="BLOGGER_PHOTO_ID_5124698224231292530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nHBltBinxsU/Rx6V4hRhnnI/AAAAAAAAAuw/TTOVVVLyDqI/s400/IMG_0860.JPG" border="0" /></a>If you’re a strict vegetarian, this restaurant isn’t for you, however for vegequarians and carnivores this is the restaurant for you. Being located in Elsternwick, the waiters are also used to dealing with Jewish dietary restrictions and were served extra grilled fish for those not eating the prawns. At $36 a head, this feast was worth every penny!</p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-25219974030002777192007-10-04T11:13:00.000+10:002008-04-09T13:36:29.372+10:00<div align="justify"><span style="font-size:130%;"><strong>Meal #58 – Italy</strong></span><br /><br />Waiters Restaurant is a Melbourne institution and has been around since 1947. Back then you needed a secret password to get up the stairs! It is also the location of the famous siege where 30 diners were taken hostage – newspaper clippings of this event are proudly displayed on the wall near the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">entrance</span>.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJMo6yfQwvzIauSzd7G3qoJKmWuDJgJlBYYHtqJmn2xALwHO8CQX_QX_ZRXGs3LdYLJh1vmnCKIDuDRWeGE28csfDweob7T0pXilfq9V543dOVL_2pIxDLeJZCjPSXhPh_YObDA/s1600-h/Image012.jpg"><img id="BLOGGER_PHOTO_ID_5124721949630636034" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJMo6yfQwvzIauSzd7G3qoJKmWuDJgJlBYYHtqJmn2xALwHO8CQX_QX_ZRXGs3LdYLJh1vmnCKIDuDRWeGE28csfDweob7T0pXilfq9V543dOVL_2pIxDLeJZCjPSXhPh_YObDA/s320/Image012.jpg" border="0" /> </a><p align="center"><strong>Waiters Restaurant</strong><br />(aka The Italian Waiters Club)<br />20 Meyers Place, Melbourne City<br /><br /></p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aaM8jz38hvv0mG_inInTWZzZyCcPHfrcGaVubTRN5z0eKRYP31BZ1QE_E_v_S6872lWxqW8Yw5IJ6UHUHfra7hOtc3NQYBRqVFocphNCYnrtD9G0rxMQSq3e0gFE6XvOwm-K-A/s1600-h/IMG_0854.JPG"><img id="BLOGGER_PHOTO_ID_5124718711225294818" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aaM8jz38hvv0mG_inInTWZzZyCcPHfrcGaVubTRN5z0eKRYP31BZ1QE_E_v_S6872lWxqW8Yw5IJ6UHUHfra7hOtc3NQYBRqVFocphNCYnrtD9G0rxMQSq3e0gFE6XvOwm-K-A/s400/IMG_0854.JPG" border="0" /></a>To get to the Waiters Restaurant you have to leave the bright lights of Bourke Street, turn into a side lane, go through an unmarked doorway, up a suspicious looking set of stairs, open the door…and there you are. It looked just like it would have in the 1960’s with plastic-covered tabletops, no menus, just a simple chalkboard advertising the day’s specials (but without the prices!). However, the diners don’t mind. The restaurant was full of people from every walk of life, from students to professionals to those of semi-fame – <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Myf</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Warhurst</span> (from ‘<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Spicks</span> and Specks’ and formerly from Triple J) was eating at the next table over from us!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9NwEmwjwl1yI3CxNk46tc9xzzs17VPooWUMXi2UzcuFC731GZFYefe7DZIGOsSqGZnLbaeyCTq8OT39oL_NXvMWR_jVpQDtyT4Vof9u_eXrG7laU9K9iTw87GX3sK5IqbhB7_Q/s1600-h/IMG_0857.JPG"><img id="BLOGGER_PHOTO_ID_5124719110657253362" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9NwEmwjwl1yI3CxNk46tc9xzzs17VPooWUMXi2UzcuFC731GZFYefe7DZIGOsSqGZnLbaeyCTq8OT39oL_NXvMWR_jVpQDtyT4Vof9u_eXrG7laU9K9iTw87GX3sK5IqbhB7_Q/s400/IMG_0857.JPG" border="0" /></a>This week’s intrepid Italian <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ingestors</span> where Marty, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sai</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Rami</span>, Caroline, Deb, Paul and Nick.<br /><br /><strong>Mains:<br /><br />Tuna Salad<br />Rabbit <em><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Cacciuture</span></em><br />Grilled Sardines<br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Penne</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Puttanesca</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Saltimboca</span><br />Marinara</em><br />Chicken <em>Al Vino</em><br /><br />Drinks:<br /><br />Red wine</strong> – lots of it! Drunk from water glasses<br /><strong><img id="BLOGGER_PHOTO_ID_5124717955311050578" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO56_9M0mOm0wQ78Roph526uiYv5aNbm4JypuLlEDCZzqyDKSOgGxR5nMbCrmxh9tz8aCUnqYPsAQk8oU9EcvxyySNCdgPIRE3UYih80lbp1I2pqjsykId84sBNon1C-7B11UOEQ/s400/IMG_0844.JPG" border="0" /><br />Desserts:<br /><br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Tiramisu</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tarufo</span></em></strong><br /><br /><strong>The Meal:<br /></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoTGX8JSrRIK5HYpbc0vDjQ6Yp01HX4Sr1w0vW7QIuOan0cwnBXNDjyujxBplfvD4e-kBkQZNbIBAak9ppL1IhMyamKzdvXz8LoW4d3Vfuzi904TIh-As9sDUfxm9wpQhlGQHAw/s1600-h/IMG_0845.JPG"><img id="BLOGGER_PHOTO_ID_5124717963900985186" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoTGX8JSrRIK5HYpbc0vDjQ6Yp01HX4Sr1w0vW7QIuOan0cwnBXNDjyujxBplfvD4e-kBkQZNbIBAak9ppL1IhMyamKzdvXz8LoW4d3Vfuzi904TIh-As9sDUfxm9wpQhlGQHAw/s400/IMG_0845.JPG" border="0" /></a>The tuna salad was served with warm tuna on top of a green salad consisting of lettuce, cucumber, tomato and asparagus. Unfortunately the tasty dressing was very oily which detracted from the natural flavours of the vegetables.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPAICyQFsAoFezx0i5qDf6rwkO-XFTqRyncgZ47YrIEvKO_Lho-N3IsCLARKPkE62__Z25Oj-IUC7oaKZWisxzz71HE9F7kkdFaMzLJF3cTQxfIaUdFiz-CTHioKMuLtu1BqPqg/s1600-h/IMG_0850.JPG"><img id="BLOGGER_PHOTO_ID_5124718642505818018" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPAICyQFsAoFezx0i5qDf6rwkO-XFTqRyncgZ47YrIEvKO_Lho-N3IsCLARKPkE62__Z25Oj-IUC7oaKZWisxzz71HE9F7kkdFaMzLJF3cTQxfIaUdFiz-CTHioKMuLtu1BqPqg/s400/IMG_0850.JPG" border="0" /></a>The rabbit dish was very good, but when pushed to describe his meal, the diner could only come up with “bony, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">slurpy</span>, bouncy, messy, tasty” – which sounds like a great night out if you ask me!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpxU8KC0fYBc7mjYPrNt1sRzUxfvBwsUYZ5_EydGnZMpbwupYMAizLimFW8KTlzoB35KedaGeL7rYn1UKHAtvu-QTyhrXnH7j4erQHpD2VPdZ5vnIV4oATgO3Z4ADinfBzihIAQ/s1600-h/IMG_0847.JPG"><img id="BLOGGER_PHOTO_ID_5124717998260723586" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpxU8KC0fYBc7mjYPrNt1sRzUxfvBwsUYZ5_EydGnZMpbwupYMAizLimFW8KTlzoB35KedaGeL7rYn1UKHAtvu-QTyhrXnH7j4erQHpD2VPdZ5vnIV4oATgO3Z4ADinfBzihIAQ/s400/IMG_0847.JPG" border="0" /></a>The grilled sardines were split down the belly and spread out on the plate exposing both fillets. However the bones had not been removed and made eating the fish difficult. The sardines unfortunately were quiet bland, with a tinny flavour, thankfully they were served with a lovely salad.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb1EEf6LSJn15xldxtlEuXuIojgST_fTO5mmMnu2gsnYMVRVxWnS4yrvpMYWslFDOyq8LCWXQUk4spV_vDnwct5yYYRTyH_bm1Q-nnluN6PYn3XM19wMN3ryzsrgTiv5L_t3hNQ/s1600-h/IMG_0848.JPG"><img id="BLOGGER_PHOTO_ID_5124718019735560082" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb1EEf6LSJn15xldxtlEuXuIojgST_fTO5mmMnu2gsnYMVRVxWnS4yrvpMYWslFDOyq8LCWXQUk4spV_vDnwct5yYYRTyH_bm1Q-nnluN6PYn3XM19wMN3ryzsrgTiv5L_t3hNQ/s400/IMG_0848.JPG" border="0" /></a>The <em><span class="blsp-spelling-error" id="SPELLING_ERROR_14">penne</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">puttanesca</span></em> was an oily dish which had a nice mixed flavour of olive oil and <span class="blsp-spelling-error" id="SPELLING_ERROR_16">chilli</span>. However, it was too much as a main dish and would have been better as a shared side dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZICdN3c5QRYdMz0VJS0SUPb880qLVJh4UxvG7sSwzhnpDCItuOK732KLtXtnqfQ9-vbFjHlv5lJRglVS-_ustaBE0G6KoCt1BLqi6yPGAa6FRhY7jmaFw2BG6a0rdWwa_txrzg/s1600-h/IMG_0846.JPG"><img id="BLOGGER_PHOTO_ID_5124717976785887090" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZICdN3c5QRYdMz0VJS0SUPb880qLVJh4UxvG7sSwzhnpDCItuOK732KLtXtnqfQ9-vbFjHlv5lJRglVS-_ustaBE0G6KoCt1BLqi6yPGAa6FRhY7jmaFw2BG6a0rdWwa_txrzg/s400/IMG_0846.JPG" border="0" /></a>The <em><span class="blsp-spelling-error" id="SPELLING_ERROR_17">saltimbocca</span></em> is a veal and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">prosciutto</span> dish that was served with asparagus and potatoes. Unfortunately, although the potatoes where delicious everything else was dull and the serving was too small given the price.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcATqZ9MMCcYFcZ00UiYhsqoqLkwrJTBD4B2jLCGcherZAW097wB-gnCz36dNaS5buBawaH9hqbQa5J0KXpEufFIvRpRJo8a_Z7qnagYjy07dYC-iYkKRm9_jEmXP_TWuA5cFMrw/s1600-h/IMG_0851.JPG"><img id="BLOGGER_PHOTO_ID_5124718659685687218" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcATqZ9MMCcYFcZ00UiYhsqoqLkwrJTBD4B2jLCGcherZAW097wB-gnCz36dNaS5buBawaH9hqbQa5J0KXpEufFIvRpRJo8a_Z7qnagYjy07dYC-iYkKRm9_jEmXP_TWuA5cFMrw/s400/IMG_0851.JPG" border="0" /></a>The <em>marinara</em> was also a disappointment with salt needing to be added to give it flavour. This seafood content of this dish was unbalanced with too many scallops and not enough prawns.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYAItI6wPIPwm-baCj9wNIqdUXShGx9tbyPR6VuHf3jV8Nx2Oj6HcUkvDdan4QyHXuBj0ohWReoXdT8YRIFNBkA_XAzxJPaKyzEE9GW_KVYZFc8eC0Nl-_5HBWhLNr31_brCuoQ/s1600-h/IMG_0852.JPG"><img id="BLOGGER_PHOTO_ID_5124718685455491010" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYAItI6wPIPwm-baCj9wNIqdUXShGx9tbyPR6VuHf3jV8Nx2Oj6HcUkvDdan4QyHXuBj0ohWReoXdT8YRIFNBkA_XAzxJPaKyzEE9GW_KVYZFc8eC0Nl-_5HBWhLNr31_brCuoQ/s400/IMG_0852.JPG" border="0" /></a>The Chicken <em>Al Vino</em> was probably the highlight of the mains. It was a tasty dish served in a white wine sauce with vegetables as a side.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWA4RzOjz4u3d-3AGH6eAA2HMInocCs-QDELgasSV6CovCSjf1BHNc8FkV-ONn8Ng5nd1q0CdKWSKWh89l-cFJovJqp4_Qpn7thKr_8VUiWTuqXQgjFlWw-b7sqnRBr4W8SXo4Dg/s1600-h/IMG_0853.JPG"><img id="BLOGGER_PHOTO_ID_5124718689750458322" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWA4RzOjz4u3d-3AGH6eAA2HMInocCs-QDELgasSV6CovCSjf1BHNc8FkV-ONn8Ng5nd1q0CdKWSKWh89l-cFJovJqp4_Qpn7thKr_8VUiWTuqXQgjFlWw-b7sqnRBr4W8SXo4Dg/s400/IMG_0853.JPG" border="0" /></a>Both desserts sampled were of great quality. The fresh cream of the <em><span class="blsp-spelling-error" id="SPELLING_ERROR_19">tiramisu</span></em> was refreshing and offered a wonderful counterbalance to the coffee flavours; while the <em><span class="blsp-spelling-error" id="SPELLING_ERROR_20">tartufo</span></em> was any chocolate-lovers fantasy, with the candied cherry in the middle a welcomed surprise.<br /><br /><strong>Overall:</strong><br /><br />The Waiters Restaurant is a laid back place that has the feel of family owned and run restaurant. Although not exorbitant (mains are between $17-$25), for what you’re served, the prices are probably $5 too expensive; but the history and reputation of this restaurant lets them charge what they like.<br /><br />Oh, and if you’re interested, <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Myf</span> ordered the Tortellini Bologna and seemed to enjoy it.</p><p align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBe6BZkT46X7wEzOGZr6eSK4Ukj3cFnyxeTGXckhS8J1HIbMJIM1DlLmFWgko95DrYuEgBukkSpj7XKU0oC4W948k-mKTRxpaRra1lzOO0uPdIvS-rK4appPPOxdlGR1ceWAgtA/s1600-h/myf.jpg"><img id="BLOGGER_PHOTO_ID_5124722473616646162" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBe6BZkT46X7wEzOGZr6eSK4Ukj3cFnyxeTGXckhS8J1HIbMJIM1DlLmFWgko95DrYuEgBukkSpj7XKU0oC4W948k-mKTRxpaRra1lzOO0uPdIvS-rK4appPPOxdlGR1ceWAgtA/s400/myf.jpg" border="0" /></a></p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com2tag:blogger.com,1999:blog-32807221.post-60176613002650979152007-09-30T12:56:00.000+10:002008-04-09T13:36:29.374+10:00Meal #57- Sicily <p class="MsoNormal">Despite the many different regions of <st1:country-region st="on">Italy</st1:country-region>, and the huge Italian population of <st1:city st="on"><st1:place st="on">Melbourne</st1:place></st1:city>, it’s quite difficult to find a restaurant that specializes in regional fare. So it was that Nick, Naomi, Sai, Caroline, Rami and Marty approached Northcote, heady with anticipation at discovering the delights of a <span style="font-style: italic;">kucina siciliana</span>.<o:p> </o:p></p> <p style="text-align: center;" class="MsoNormal">Café Bedda</p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal">High St</p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal">Northcote</p> <p class="MsoNormal">The journey to Café Bedda was fraught with difficulty. Not only could we not locate the restaurant, just missing it in our extensive sweeps of <st1:street st="on"><st1:address st="on">High St</st1:address></st1:street>, but as we finally neared our destination, some other people were enjoying their own <st1:street st="on"><st1:address st="on">High St</st1:address></st1:street> drive-bys; people with eggs. By the time we found the thriving Café Bedda, we were egg splattered and frustrated, and really looking forward to a decent meal. The Café itself is a narrow, bustling space, with a promisingly large number of people crammed in to enjoy the notorious fare.<o:p> </o:p></p> <p class="MsoNormal">The menu concentrates quite heavily on pizzas, and we chose to share a few <span style="font-style: italic; font-weight: bold;">foccacia</span><span style="font-weight: bold;">. </span>These were essentially an excellent pizza bread base, liberally doused in olive oil, Sicilian sea salt and either garlic and herb, or anchovy. A delicious and filling side dish.</p> <p class="MsoNormal">As a group we sampled some of the <span style="font-style: italic; font-weight: bold;">Assaggi </span>(small dishes). The <span style="font-style: italic; font-weight: bold;">baccala </span><span style="font-weight: bold;">fritters</span> (potato, cod and parsley croquettes) delivered a satisfying saltiness, without overpowering. However, they also featured cod bones, too small to dig out of the soft fritters, but too large to be eaten without a little discomfort. The <span style="font-weight: bold;">marinated olives</span> were a hit, served warm with roasted garlic and generous amounts of bread.</p> <p class="MsoNormal">Delving into the <span style="font-weight: bold; font-style: italic;">Secondi </span>(main) course, pasta was a common theme, although a surprising let down. The <span style="font-weight: bold; font-style: italic;">Pennette Norma</span>, tossed with tomato, grilled eggplant, and basil was fine, if a little oily. Nothing to write home about, but nothing to write complaint letters over, either. The <span style="font-weight: bold; font-style: italic;">Spaghetti Puttanesca con pesce spada</span> was a bigger disappointment. The traditional <span style="font-style: italic;">Putanesca </span>sauce of tomato, capers, green olives, chilli and anchovies was sadly bland and the addition of sword fish, rather than uplifting the dish, instead clashed with the subtle flavours.</p> <p class="MsoNormal">It was a pleasure to order from the rotating specials board, which features Sicialian cuisines as they become available. We enjoyed the <span style="font-weight: bold; font-style: italic;">Capretto al forno</span>- a stew of tender goat meat perfectly complemented by the scattered herbs throughout the rich tomato sauce. An accompanying serve of rosemary polenta was a little wet, but the flavours were well matched.</p> <p class="MsoNormal">All in all, our visit to Café Bedda was a bit of a let down, but that was likely coloured by our unpleasant journey and difficulties in meeting dietary restrictions. The stand out dishes were fantastic, and well worth the price, and certainly many reviews of Bedda are more than complimentary. The prices are a little steep, but the ingredients are high quality, and the service is friendly and attentive, the serving staff displaying an excellent knowledge of the foods, including the specials. A return visit focusing on their pizzas and seasonal fare might well produce a different dining experience.</p>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-67704742666634010052007-09-27T14:35:00.001+10:002008-04-09T13:36:29.376+10:00<div align="justify"><strong><span style="font-size:130%;">Meal #56: Spain</span></strong></div><p align="justify">Ah, Spain. Land of tapas, red wine and men who can dance. Yes, yes, there was that little inquisition thing. And that whole brutal conquest of other lands. And that messy revolution. But the important things, the main embodiments of Spain, are tapas, red wine, and men who can dance. With tastebuds dancing, Sai, Naomi, Nick, Caroline, Rami, Paul and Deb tripped lightly into the Spanish Quarter of Melbourne. Ole!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcP9juGYT2q4J8Z5jDp6s3SFK_XgNKqrVAwfcEpHE3C92phderojQSTWQcCax4CqrE6W5xcfUFak6lrwV2XkWGTPdoKqDFYiEB4CkppGcFZl6lzRdInKVg54t_WVqNiFvdL-HX7Q/s1600-h/IMG_0836.JPG"><img id="BLOGGER_PHOTO_ID_5124700814096572066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcP9juGYT2q4J8Z5jDp6s3SFK_XgNKqrVAwfcEpHE3C92phderojQSTWQcCax4CqrE6W5xcfUFak6lrwV2XkWGTPdoKqDFYiEB4CkppGcFZl6lzRdInKVg54t_WVqNiFvdL-HX7Q/s400/IMG_0836.JPG" border="0" /></p><p align="justify"></a><strong>Colmao Flamenco<br /></strong>60 Johnston St<br />Fitzroy<br /><br />Dimly illuminated by candlelight, Colmao Flamenco presents an intimate venue on a Sunday night. White clothed tables nestle neatly, offset against the dark wooden bar. Flamenco dancers whirled amongst other neatly framed, quintessential images of Espana. Hungrily, we eyed the chalk board specials, and nibbled on marinated green olives as we made our orders.<br /><br /><strong>The Menu:<br /></strong><br /><em><strong>Sopa de Marisco</strong> </em>- seafood soup<br /><em><strong>Menestra</strong> </em>- medley of vegetables<br /><em><strong>Bistec en salsa de cafe</strong> </em>- steak in coffee sauce<br /><em><strong>Pollo Madrileno</strong> - </em>Chicken fillets in onion, capsicum, mushroom, tomato, white wine.</p><div align="justify"><em><strong>Albondigas Colmao</strong> </em>- Meatballs braised in chef's special sauce with rice<br /><em><strong>Chocolate con churros</strong> - </em>Spanish donuts with hot chocolate sauce<br /><br /><strong>The Meal:</strong></div><div align="justify"></div><div align="justify"></div><div align="justify">Following last week’s sampling of Basque/ Spanish tapas, our expectations were high. While, as a group we decided to graduate to full Spanish meals, some diners chose to continue the Spanish tradition of sharing their meals.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUfQw-vGg826pxzXgrHZEIzg3VtGttffWOg559IpPlRtrIZesQU7aNi1Knuoj6eKW6bsTkD7TXx8HY_cjMD5C6OT9to08Es4eX1M5Az_7zxVjpCkMQfKUE3tMaUyEBzN2zSdatA/s1600-h/IMG_0838.JPG"><img id="BLOGGER_PHOTO_ID_5124700818391539394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUfQw-vGg826pxzXgrHZEIzg3VtGttffWOg559IpPlRtrIZesQU7aNi1Knuoj6eKW6bsTkD7TXx8HY_cjMD5C6OT9to08Es4eX1M5Az_7zxVjpCkMQfKUE3tMaUyEBzN2zSdatA/s400/IMG_0838.JPG" border="0" /></a>The soup was ordered with some trepidation; a soup which doesn’t specify its ingredients, simply stating ‘seafood’, does have a certain air of mystery surrounding it. But we needn’t have worried. Prawns, mussels and portions of succulent fish clustered like treasure in the tomato and garlicky soup, creating a delicious meal reminiscent of a light, subtle bouillabaisse.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAORLn-LfwveDrzhCMRV_7Xw4pEofimB7AqpnvOlSCfAYugXT-tmjEzZr0Q-7WP27qz-xFCBgU2McJWVQAnRRe45oR9iiiZMHqTuPnimK1QPzIQ3n_oF6TkPh3_-QtKdn-ioJOyg/s1600-h/IMG_0839.JPG"><img id="BLOGGER_PHOTO_ID_5124700822686506706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAORLn-LfwveDrzhCMRV_7Xw4pEofimB7AqpnvOlSCfAYugXT-tmjEzZr0Q-7WP27qz-xFCBgU2McJWVQAnRRe45oR9iiiZMHqTuPnimK1QPzIQ3n_oF6TkPh3_-QtKdn-ioJOyg/s400/IMG_0839.JPG" border="0" /></a>With a similar tomato base and presented in a simple clay pot, the <em>menestra</em> also cut a fine figure. Chunks of root vegetables nestled in a richer, heavier, more developed tomato sauce. The happy exclamations of the diner as he soaked up the stew with slices from the well stocked bread basket were keen advertisement for this dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oJfOU80pNKvLoUAJ0d6mxtnqBrwp66_vL8ml4wv7WMKfqgdKbonq5i21WIQJmJI3vUhKPJq32QobcjUbb8SJZCCn8UZKnKZ4zjADzmRf037uOZ80Vs167FDp1h8JZtnyDuMUGw/s1600-h/IMG_0841.JPG"><img id="BLOGGER_PHOTO_ID_5124701320902713074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oJfOU80pNKvLoUAJ0d6mxtnqBrwp66_vL8ml4wv7WMKfqgdKbonq5i21WIQJmJI3vUhKPJq32QobcjUbb8SJZCCn8UZKnKZ4zjADzmRf037uOZ80Vs167FDp1h8JZtnyDuMUGw/s400/IMG_0841.JPG" border="0" /></a>Bravely ordered from the chalkboard, the tantalizing ‘steak in coffee sauce’ wafted a mouth-watering, WAKE UP odour of espresso in its wake. The thick steak is skilfully cooked to specification, our medium steak beautifully browned, but tender and pink within. Luscious juices mingled with the thick, bitter coffee sauce; the texture of the meat almost melts in the mouth, before the sharpness of the coffee jolts the tastebuds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWE6NVmqpjzkM0ewqDdi1yuG5zjiJy0Qww8XeSilYBGolvqONSbDDvu7DtPuLjsTZU4jioMsNHaLuxnH3V0U25edxtTTmTL_M0g6ftB7JOVLDS37XpZmcikDmM4eohnYj4D_BAA/s1600-h/IMG_0842.JPG"><img id="BLOGGER_PHOTO_ID_5124701320902713090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWE6NVmqpjzkM0ewqDdi1yuG5zjiJy0Qww8XeSilYBGolvqONSbDDvu7DtPuLjsTZU4jioMsNHaLuxnH3V0U25edxtTTmTL_M0g6ftB7JOVLDS37XpZmcikDmM4eohnYj4D_BAA/s400/IMG_0842.JPG" border="0" /></a>A dish perfect for sharing was the <em>Pollo Madrileno</em>. Strips of delicately battered chicken presented abed a generous portion of salad. The chicken was lightly fried to preserve the texture and taste of the meat, and the simple flour coating served to enhance, rather than smother the flavour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYQlBxosCq25QiJ-f7J-yCjxFFyIcDEjCqVZXMkRiNZjVegUGVgCxFlmwiGw4qz8KadyEbIzo7AZOKntMHgZacLxihLTTa-OeHN8xUUUVt1HH6KzTKfP31wqwDdRkY35u4E-vfg/s1600-h/IMG_0840.JPG"><img id="BLOGGER_PHOTO_ID_5124700826981474018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYQlBxosCq25QiJ-f7J-yCjxFFyIcDEjCqVZXMkRiNZjVegUGVgCxFlmwiGw4qz8KadyEbIzo7AZOKntMHgZacLxihLTTa-OeHN8xUUUVt1HH6KzTKfP31wqwDdRkY35u4E-vfg/s400/IMG_0840.JPG" border="0" /></a>It’s a mistake to compare dishes between restaurants; sadly, Colmao’s meatballs failed in comparison to the delicious offerings at Basque. Where Basque’s meatballs were complex and herb laden in flavour, the Colmao version were overly bread based, and the simple pork flavour seemed underwhelming. The chef’s special sauce was unable lift this dish. A single blemish on Colmao’s copybook.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L02t5XvLsXlpSEYNLLM7maxVcgUVH-7WXSYEFT7cNsS9s566WY8UefXctEWMZZ5WMUon-cPQIHdCz8H51jmKFdaRpQsgwc-0sP-K8zLS6Q-dX4f2hVNbeijtAkHZjBhqyzuwJQ/s1600-h/IMG_0843.JPG"><img id="BLOGGER_PHOTO_ID_5124701325197680402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L02t5XvLsXlpSEYNLLM7maxVcgUVH-7WXSYEFT7cNsS9s566WY8UefXctEWMZZ5WMUon-cPQIHdCz8H51jmKFdaRpQsgwc-0sP-K8zLS6Q-dX4f2hVNbeijtAkHZjBhqyzuwJQ/s400/IMG_0843.JPG" border="0" /></a>Most turned down offers of dessert; however one determined diner, in a quest to sample every <em>chocolate con churros</em> in Melbourne, delved in and was pleasantly rewarded. While not so thick and dark as previous samplings, Colmao’s sports a rich chocolate flavour, and a texture of liquid velvet. The <em>churros</em> were well cooked; light and crunchy, not too oily. Presented in an unusual ring shape, and dusted with cinnamon sugar, this beats the <em>chocolate con churros</em> on offer around the corner hands down.<br /><br /><strong>Overall:<br /></strong><br />While the first impression of Colmao Flamenco may be a little conservative and upmarket, the warmth of the restaurant is soon apparent. Service is impeccable, our waiter frequently topping up our complementary olives and bread, and eager to elaborate on menu descriptions. Prices are a little steeper than some of our previous ventures, main starting around $20, but they are in line with other Spanish venues in the area. Corkage is a friendly flat fee, and, while we were the only diners of the evening, it isn’t hard to imagine the venue bustling with noisy, happy diners, wine flowing and their tastebuds dancing.</div>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com5tag:blogger.com,1999:blog-32807221.post-58099061463556035622007-09-26T16:27:00.000+10:002008-04-09T13:36:29.378+10:00<div align="justify"><span style="font-size:130%;"><strong>Meal #54: France<br /></strong></span><br />French cuisine is considered to be one of the world's most refined and elegant styles of cooking. Unfortunately the male members of our “Cuisine Team” are rarely, if ever, refined or elegant. Thankfully the gracious airs of our female companions helped to cover this fact up as we ventured into the world of fine French dining.<br /><br /></div><a href="http://1.bp.blogspot.com/_nHBltBinxsU/RudQnlEl3rI/AAAAAAAAArk/2000n5Jl0PU/s1600-h/IMG_0799.JPG"><img id="BLOGGER_PHOTO_ID_5109140943171608242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudQnlEl3rI/AAAAAAAAArk/2000n5Jl0PU/s400/IMG_0799.JPG" border="0" /> <p align="center"></a><strong>Bistro Vite<br /></strong>Ground floor 3C<br />Southgate Complex<br />Southbank<br /><br /></p><img id="BLOGGER_PHOTO_ID_5109140947466575554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudQn1El3sI/AAAAAAAAArs/1Kwipx6lJtU/s400/IMG_0801.JPG" border="0" /> <p align="justify">The design and lay-out of Bistro Vite is inspired by traditional Parisian cafés, and its location, on the promenade terrace of Southgate, is the perfect setting – reminiscent of the cafés that line the Seine.<br /><br />The menu offers the adventurous diner all the ‘interesting’ dishes you would expect from a French restaurant; including snails (escargot), ox check, lamb brain, and twice cooked pork belly. However, our fancy flock of French food fanciers, Helen, Caroline, Rami, Paul, Deb and Sai, were a bit more conservative with their meal choices, although we couldn’t go to a French restaurant without trying the snails!<br /><br /><a href="http://3.bp.blogspot.com/_nHBltBinxsU/RudQoFEl3tI/AAAAAAAAAr0/F8Qp0M6CJ5g/s1600-h/IMG_0802.JPG"><img id="BLOGGER_PHOTO_ID_5109140951761542866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudQoFEl3tI/AAAAAAAAAr0/F8Qp0M6CJ5g/s400/IMG_0802.JPG" border="0" /></a><strong>Entrées:<br /></strong><br /><strong><em>Escargot</em></strong>, stuffed & baked in button mushrooms, with a lavender & champagne butter sauce.<br /><br /><strong>Crispy quail</strong> with wild roquette leaves dressed with stringy bark honey & saffron pear chutney.<br /><br /><strong>Mains:</strong><br /><br /><strong>Wagyu steak</strong> with frites (French fries) and Café Paris sauce<br /><br /><strong>Vegetarian Tasting Plate</strong> consisting of goats cheese panna cotta with pickled beetroot, shallot tarte tartin & lavender garlic mushrooms.<br /><br /><strong>Pan fried gnocchi</strong>, with baby beets, persian fetta & tarragon dressing.<br /><br /><strong>Flathead tails </strong>and frites (French fries), with tarter sauce and lemon<br /><br /><strong>The Meal:</strong><br /><br />When the only complaint you can come up with about a restaurant is that the waiter’s French accent was too strong, you know you’ve hit a winner!<br /><br /><a href="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3wI/AAAAAAAAAsM/TIQDLMmjoPY/s1600-h/IMG_0805.JPG"><img id="BLOGGER_PHOTO_ID_5109141329718664962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3wI/AAAAAAAAAsM/TIQDLMmjoPY/s400/IMG_0805.JPG" border="0" /></a><br />The escargot was received favourably. The snails were served inside the mushrooms – removing and possibility of a messy shell removal.<br /><br /><a href="http://3.bp.blogspot.com/_nHBltBinxsU/RudQoFEl3uI/AAAAAAAAAr8/KOK_cO9kzgg/s1600-h/IMG_0803.JPG"><img id="BLOGGER_PHOTO_ID_5109140951761542882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudQoFEl3uI/AAAAAAAAAr8/KOK_cO9kzgg/s400/IMG_0803.JPG" border="0" /></a>Although the quail was designed as an entrée, it was ordered as a main. This was a wise move as this delicious dish was certainly big enough.<br /><br />The Wagyu steak was tender and juicy. Although questions were raised about whether it was really a Wagyu steak, or an inferior variety – however, when the steak is the size of a dinner plate and it is served with half a kilogram of French fries, who’s really going to complain?<br /><br /><a href="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3yI/AAAAAAAAAsc/zM_Si57ZjLA/s1600-h/IMG_0807.JPG"><img id="BLOGGER_PHOTO_ID_5109141329718664994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3yI/AAAAAAAAAsc/zM_Si57ZjLA/s400/IMG_0807.JPG" border="0" /></a>Although the vegetarian tasting plate appeared to have servings that appeared a bit small for the price, all three dishes were highly praised, especially the mushrooms.<br /><br /><a href="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3xI/AAAAAAAAAsU/y5OJsWoESv0/s1600-h/IMG_0806.JPG"><img id="BLOGGER_PHOTO_ID_5109141329718664978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudQ-FEl3xI/AAAAAAAAAsU/y5OJsWoESv0/s400/IMG_0806.JPG" border="0" /></a>The gnocchi dish was one of the highlights of the meal with the dressing highlighting the flavours of all the other ingredients.<br /><br /><a href="http://2.bp.blogspot.com/_nHBltBinxsU/RudQ91El3vI/AAAAAAAAAsE/VVOudxNUixw/s1600-h/IMG_0804.JPG"><img id="BLOGGER_PHOTO_ID_5109141325423697650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudQ91El3vI/AAAAAAAAAsE/VVOudxNUixw/s400/IMG_0804.JPG" border="0" /></a>Finally, the French fish ‘n chips was also greatly enjoyed; the tasty batter and tender fish lifting high above what you’d normal get from your corner shop.<br /><br /><strong>Overall:</strong><br /><br />Although Bistro Vite isn’t cheap (the average main being over $20) it is significantly better priced than most French restaurants. Nevertheless, the food was great and its Parisian ambience and wonderful setting, near the shores of the Yarra River along Southgate’s promenade terrace, makes this restaurant an ideal place to eat – especially if you plan to go to a play or concert in the nearby Arts Complex.<br /></p><br /><a href="http://4.bp.blogspot.com/_nHBltBinxsU/RudQnVEl3qI/AAAAAAAAArc/4DO2szYh4Jk/s1600-h/IMG_0797.JPG"><img id="BLOGGER_PHOTO_ID_5109140938876640930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nHBltBinxsU/RudQnVEl3qI/AAAAAAAAArc/4DO2szYh4Jk/s400/IMG_0797.JPG" border="0" /></a>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com3tag:blogger.com,1999:blog-32807221.post-11721508894815891652007-09-03T19:14:00.000+10:002008-04-09T13:36:29.380+10:00<div align="center"><a href="http://1.bp.blogspot.com/_nHBltBinxsU/RudOjlEl3eI/AAAAAAAAAp8/CYiyNTMUaXg/s1600-h/IMG_0784.JPG"></a><strong>Meal #52: Ireland</strong></div><p align="center">An Irish toast (the first of several): </p><p align="center">May you be in heaven a full half hour before the devil knows you're dead.<br /><br />The Irish are known for a number of things: a drinking culture; conflict and devotion; tempers which flare, then dissipate into self deprecating humour; an incomprehensible accent; beer so thick you can stand a spoon in it; leprechauns and pots of gold; and potatoes. Oh, the potatoes.<br /></p><img id="BLOGGER_PHOTO_ID_5109137477133000002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudNd1El3UI/AAAAAAAAAos/sqLDJ0r-VzM/s400/IMG_0767.JPG" border="0" /> <div align="center">The Quiet Man</div><div align="center">271 Racecourse Rd</div><div align="center">Flemington</div><div align="center">93766232</div><p>Lured by promises of five (yes, five) different types of mash, Rami, Caroline, Naomi, Nick, Sai, Jo, Helen, Ross, Deb, Paul and Marty arrived in search of Irish cheer, and Irish beer. </p><p><img id="BLOGGER_PHOTO_ID_5109139590256909970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudPY1El3pI/AAAAAAAAArU/sHoH8JCwvO0/s400/IMG_0795.JPG" border="0" /><br />The Quiet Man is proud of its many awards, proclaiming them not-so-quietly on huge banners facing the main street: "Best Pub without Gaming " and "Best Theme Venue" amongst the honours heaped upon this establishment. The Shamrock dining room sports the look of many an Irish pub- wooden benches, Guinness posters, and many noisy diners and drinkers. Sprawling on long wooden benches, we pored over the extensive Irish menu. The chef is Irish, and lauds the fresh produce of Irish cuisine. Apparently a key employment criteria is that staff must be Irish backpackers, their lilting accents adding to the general hubbub.<br /><br /><img id="BLOGGER_PHOTO_ID_5109138370486197714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudOR1El3dI/AAAAAAAAAp0/B9X8QsN7CUo/s400/IMG_0783.JPG" border="0" /><br /><strong>Entrees</strong><br /><br />Natural Oysters<br />Escalopes of Irish Black Pudding<br /><br /><strong>Main</strong><strong>s</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5109139053385997890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudO5lEl3kI/AAAAAAAAAqs/W2dzsBCWCrY/s400/IMG_0790.JPG" border="0" /><br /><em>Bagun Agues Cabaiste</em>- Bacon and Cabbage </p><p>Liam McCarthy's Lamb Shanks<br />Scotch Fillet Doolin' Style- Steak with prawn and scallop<br />The Quiet Man Stack- Steak and Chicken Breast<br /><em>Boxty-</em> Potato Pancake<br />St James Gate Beef and Guinness Pie<br />Bally McElliot's Brown Beef Stew<br /><br /><strong>Sides</strong></p><p><img id="BLOGGER_PHOTO_ID_5109139053385997874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudO5lEl3jI/AAAAAAAAAqk/nJ1siPF3QDQ/s400/IMG_0789.JPG" border="0" /><br />Steamed Vegetables</p><p>Green Salad</p><p>Creamy Mashed Potato</p><p>Spinach Mashed Potato</p><p><em>Champ-</em> Mashed Potato with spring onion</p><p>Chips</p><p><strong>The Meals</strong> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocpv_mlhFZWrh_OVdbwGi7L4evjISarxpf_P4Ce0Bk82JahI69h3I1yLFq-f-q_gPP9tHFXvbEbVsfeYF7pdLmVAdpo7pRbrkiwmiyWic-_DuzZdRj6dn3YkckGd9CEAkByqSvQ/s1600-h/IMG_0778.JPG"><img id="BLOGGER_PHOTO_ID_5109137498607836546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocpv_mlhFZWrh_OVdbwGi7L4evjISarxpf_P4Ce0Bk82JahI69h3I1yLFq-f-q_gPP9tHFXvbEbVsfeYF7pdLmVAdpo7pRbrkiwmiyWic-_DuzZdRj6dn3YkckGd9CEAkByqSvQ/s400/IMG_0778.JPG" border="0" /></a><br />Entrees were a mixture of the tried and true (Helen happily dived into a plate of oysters) and, for many, the suspiciously new. Four brave souls put their hands up to try the black pudding, and were pleasantly surprised by the combination of flavours, the sweetness of the apple highlighting the earthy depth of the sausage. </p><p><br /><img id="BLOGGER_PHOTO_ID_5109139057680965218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudO51El3mI/AAAAAAAAAq8/pH5-Oh7vYvQ/s400/IMG_0792.JPG" border="0" /><br />We were pleased with our efforts to sample as many types of potato as possible; the chips, and chunks of boiled potato within stews and pies were tasty enough, but it was the abundance of mash that truly sparked our imaginations. Thrillingly green, the spinach mash was a tasty side, while the crunch of spring onion in the <em>champ</em> explained its popularity as an Irish meal in its own right.<br /><br /><img id="BLOGGER_PHOTO_ID_5109138684018810386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudOkFEl3hI/AAAAAAAAAqU/v2T9y4YpoSE/s400/IMG_0787.JPG" border="0" /><br />It was easy to sample traditional Irish fare here, with most dishes being of clear Irish origin- or, at the very least, clear Irish nick-naming. Just as comfortable on an Aussie pub specials board, the lamb shanks, served in a tasty jus abed creamy mashed potato, sported tender meat which fell from the bone. In a standard Aussie pub, the Doolin' scotch fillet may well have been labelled a Surf'n'turf. Perfectly cooked, the steak presented impressively, served on a stack of that exciting green spinach mash and topped with succulent seafood. </p><br /><p><img id="BLOGGER_PHOTO_ID_5109138688313777698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nHBltBinxsU/RudOkVEl3iI/AAAAAAAAAqc/qgCCUddVPk4/s400/IMG_0788.JPG" border="0" /><br />Refusing to be outdone by a single steak, the Quiet Man Stack proved it possible to serve far more food stacked atop itself. Consisting of steak, then chicken, then steak, then chicken and served with veg and potato, this meat-a-thon astounded the recipient. Paul deserves congratulations for bravely rising to the challenge! </p><p><img id="BLOGGER_PHOTO_ID_5109139057680965234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudO51El3nI/AAAAAAAAArE/Ikape-S8YOQ/s400/IMG_0793.JPG" border="0" /><br />We were sure to tackle some more traditional Irish fare, as well. Generally a poor man's dish, the Bacon and Cabbage is boiled together, and was served on an enormous bed of potato mash. Despite its simplicity, this dish was enjoyed for its delicate texture and subtle mix of flavours. The <em>Boxty</em> potato pancake was at one point described as 'an enormous gnocchi', but as the diner was quite fond of gnocchi, this <em>was</em> a compliment! Served a little like a parmagiana, with cheese and tomato sauce, this was another one to add to our tally of satisfying Irish potato dishes. </p><p><br /><img id="BLOGGER_PHOTO_ID_5109139057680965202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudO51El3lI/AAAAAAAAAq0/x0volcV4Cpc/s400/IMG_0791.JPG" border="0" /></p><p>Of course, it simply wouldn't be a meal in an Irish pub without a beef and Guinness pie. We tried this dish, served in an individual ramekin (did Rami's come in a Rami-kin? Sorry...), both with and without the creamy potato topping. Tender meat and a rich sauce combined to produce a truly satisfying version of this meal. However,. without a pie crust, it did feel a little bit like the poor man's version of one of Quiet Man's legendary stews.</p><p><img id="BLOGGER_PHOTO_ID_5109138684018810370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nHBltBinxsU/RudOkFEl3gI/AAAAAAAAAqM/ucPcYwSHf9I/s400/IMG_0786.JPG" border="0" /><br />The menu advised that the Brown Beef Stew would be served in an edible loaf. It <em>didn't</em> warn that the loaf was literally a half loaf of bread. With the soft, white crust intact, this loaf was stuffed to bursting point with hearty gravy, deliciously tender strips of beef and a token smattering of vegetables. When strips of the bread loaf were torn away, it revealed a soft, gravy soaked underside to the crust. At less than $20, and in a serving size that couldn't be finished by two sharing the meal, the stew at Quiet Man is a sure fire winner.<br /><br /><img id="BLOGGER_PHOTO_ID_5109139585961942658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudPYlEl3oI/AAAAAAAAArM/Q6EzZnCQ-D8/s400/IMG_0794.JPG" border="0" /><br />In true Irish fashion, we washed down our meals with a selection of beverages, including gin and tonics, and a sampling of fine Irish beers: Harp; Kilkenny; and Guinness. </p><p><br /></p><p align="center"><img id="BLOGGER_PHOTO_ID_5109138366191230402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudORlEl3cI/AAAAAAAAAps/Kt4xUJUdnw0/s400/IMG_0782.JPG" border="0" /><br />Here's to a temperance supper,<br />With water in glasses tall,<br />And coffee and tea to end with--<br />And me not there at all! </p><p><strong>The Verdict</strong><br /><br /></p><strong></strong><img id="BLOGGER_PHOTO_ID_5109138679723843058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nHBltBinxsU/RudOj1El3fI/AAAAAAAAAqE/1eJ4J8jUsms/s400/IMG_0785.JPG" border="0" /><br />After a disappointing meal for our Great Britain outing, there were those amongst us leery of another pub meal. We shouldn't have feared. The Quiet Man's reputation is well deserved. The meals were outstanding, and the selection wide and varied. Despite the name, it's certainly not a quiet night out in this bustling venue. This is a guaranteed revisit venue, best enjoyed with a group of friends.<br /><br /><img id="BLOGGER_PHOTO_ID_5109137490017901922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nHBltBinxsU/RudNelEl3WI/AAAAAAAAAo8/mp6QnQdNif8/s400/IMG_0776.JPG" border="0" /> <p align="center"> May the lilt of Irish laughter<br />Lighten every load.<br />May the mist of Irish magic<br />Shorten every road.<br />And may your friends remember<br />All the favours you are owed! </p>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-50688698858186431882007-09-01T18:20:00.000+10:002008-04-09T13:34:30.473+10:00<div align="center"><strong>Next Stop: Ireland</strong></div><br />There are many references to food and drink in early Irish literature. Honey seems to have been widely eaten and used in the making of mead. The old stories also contain many references to banquets, although these may well be greatly exaggerated and provide little insight to every diet.<br /><br />From the Middle Ages, till the arrival of the potato in the latter half of the 17th Century, the dominant feature of the rural economy was the herding of cattle. However, fresh meat was generally considered a luxury except for the most affluent until the late 19th century. The poor generally made do with dairy products and offal, supplemented with oats and barley. The practice of bleeding cattle and mixing the blood with milk and butter was not uncommon, with black pudding still a breakfast staple in Ireland.<br /><br />The potato was introduced into Ireland in the second half of the 16th century, and came to be the main food crop of the poor. Potatoes were also used as a food for pigs (kept to provide ham and bacon that could be stored over the winter). The reliance on potatoes as a staple crop meant that the people of Ireland were vulnerable to poor potato harvests. Consequently several famines occurred throughout the 16th and 17th centuries.<br /><br />Irish cuisine now can be divided into two main categories – traditional, mainly simple dishes, and more modern dishes, as served in restaurants and hotels.<br /><br /><em>Colcannon</em> is a dish made of potato and one of wild garlic, cabbage or curly kale. <em>Champ</em> consists of mashed potato into which chopped scallions are mixed.<br /><br />Other examples of simple Irish meals are Irish stew, bacon and cabbage (boiled together), and <em>boxty</em>, a type of potato pancake.<br /><br />A dish mostly particular to Dublin is <em>coddle</em>, which involves boiled pork sausages. Ireland is famous for the Irish breakfast, a fried meal generally comprising of bacon, egg, sausage, black and white pudding, fried tomato and which may also include fried potato <em>farls</em> or fried potato slices.<br /><br />While seafood has always been consumed by Irish people, shellfish dishes have increased in popularity in recent times. Many oyster festivals are held annually around the coast where oysters are often served with Guinness.Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-36590515282489948822007-08-25T18:32:00.000+10:002007-10-31T10:35:55.679+11:00<div align="justify"><strong><span style="font-size:130%;">Meal # 51 - England</span></strong></div><p align="justify">England is known for many things - castles, rain, soccer hooligans - but quality food is not among them. Its traditional cuisine consists primarily of batter. Even in cosmopolitan London, the restaurants are famously awful. In fact, when a survey was held recently to decide upon England's national dish the Brits were so ashamed of their own traditional cooking that they voted for Chicken Tikka. Knowing all this in advance, it is something of a mystery that we still went to:</p><p align="justify"><strong>The Snooty Fox</strong></p><p align="justify">1457 Mt Dandenong Tourist Rd, Olinda</p><p align="justify"><br /></p><p align="justify"><img id="BLOGGER_PHOTO_ID_5102554237951711938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghedluImyQdtyxsHBqCR_HUGMCCo1yj0iGUft784z0KTeoWOsnFKJQSfbG0nKcLoYjPv5gUskikI92uWXlb9Z6KG001WOKOsckmkduRHu3PJCXDk5i_BqbdGyMFa-6ZLcStzgdhg/s400/IMG_0758.JPG" border="0" /> </p><p align="justify">One of the many restaurants and cafes dotted along the winding roads of the Dandenong Hills, the Snooty Fox, with its quirky name and Olde Englishe Inne style sign, is unashamedly marketed at the tourist trade. Like many of the eateries in the hills, it appears to be aiming for an English countryside ambience, at least on the outside. </p><p align="justify">By the time we'd coordinated our efforts to get out to the hills and find the place, we were significantly late for our booking. We needn't have worried. Inside it was quiet, near empty. The decor was twee, livened only by a number of toy foxes...<br /><br /></p><img id="BLOGGER_PHOTO_ID_5102554225066810002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyfidxcUKukg6LDjvp0kn7gaASWYv6Uu2CLobNmMZm2G4Kh4NF9uyt2zRTObeOL-cDWHMNMvMuC-ZjlyzhYHQQ7wjh-yMq5np1lF3NoXz6muIGmnSx5SFCzz5taH1h1qhNR7FcQ/s400/IMG_0755.JPG" border="0" /><br />...and more toy foxes...<br /><br /><img id="BLOGGER_PHOTO_ID_5102554229361777314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzjKPp3Zog89ISl8eiOL06F5cn_GSy7NuCNp487kUrNrtT_KcEqzL6Db6uY10MQ4PtWrvehgGdKkgWZEylpFfmVVN_6IWuSqVK5-wns5PDHk_ACKo2M4VX8S3ureUT7NzzgwUgg/s400/IMG_0756.JPG" border="0" /> <p align="justify">...to the point where they became a little creepy. Uncomfortable in their buttony gaze this week were Rami, Sai, Gene, Naomi, Caroline and Nick.<br /><br />We took our seats with a sense of foreboding. The other clientele were mostly older, often accompanied by younger relatives with get-me-outta-here expressions to match our own. Being young and unattended by a surly older relative is not a good idea in the Fox – we soon found ourselves the target of disapproving glances.<br /><br /><img id="BLOGGER_PHOTO_ID_5102554220771842690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UWnds45VbAaw-y1eDwMN1RXpTZbH_SBurqQFAiqtoa_OPwaFudMwMyj71pSbqgwaoEYfYy1M4b_1W4ywUKUzE3gmZRarTLn3nwsf5DtuYHUc0MKQa0TvZDc1VSHOWAHNa6iFiw/s400/IMG_0753.JPG" border="0" /></p><p align="justify">Oh well, chaps, we thought, keep those stiff upper lips. We've been to some strange locales before in our quest for the cuisines of the world, we could soldier on through this little bit of oddity too. And then one of the staff (who, incidentally, were neither snooty nor foxy!) finally ambled over with a menu...</p><p align="justify"><strong>The Meal</strong></p><img id="BLOGGER_PHOTO_ID_5102553804160014930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbPkLj5bY1-ROTwu63UIm5o5Dj0eKL5baM84ET3XNGH0Wn7Liiox8ZlNjMymbl4vGsgBtfDmX2-V8C7c4-cpOnp8WaShtaRioJ3IqWIhRnadbVOo3k-YL0kZ2j_y-ULx-CD7TNw/s400/IMG_0750.JPG" border="0" /><br /><p align="justify">Looking over the menu was the equivalent of looking at your wardrobe and realising that, even though it is technically full of clothes, you can't actually put together an outfit. There was nothing that appealed. Perhaps this was because we were after something English, and the menu was full of bog standard generic cafe fare like Arancini Balls and Thai Prawn Salad. There was fish and chips, which they'd tried to make sound more English by calling it "Shark and Tatties", and a Steak and Kidney pie but that was about it. As we weren't in the mood for paying nearly $20 for either of these run of the mill dishes, the best we could do was:</p><p><strong>Steak sandwiches with giant onion rings</strong></p><p><strong>Potato and bacon soup</strong></p><p><strong>Roast lamb</strong></p><p><strong>Chicken satay</strong></p><p><strong>Potato and cheese pancakes with mushroom sauce.</strong><br /></p><p><strong></strong></p><p><img id="BLOGGER_PHOTO_ID_5102553795570080306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7zfiMBEWJeZ3lsK-nKox4VVbw2qstlYi2DaiVmNCPRytHW61ouEzo3so7u65iyB3htj3s2ywlJ1RKGHpPRWijtjb13_O70NRXDEm4ZLIu7XGaZSlF7QAgbQfOdER-vooKE9DrA/s400/IMG_0748.JPG" border="0" /></p><p><strong></strong></p><p align="justify">The soup was the only decently priced dish on the menu, but it managed to still be a rip-off by coming in a very small bowl. It was watery and unsatisfying. The roast lamb was okay, not particularly memorable, and the chicken satay was about the same. We can not express how sad it makes us to have to order chicken satay on a culinary tour of Europe.</p><p></p><p></p><p></p><p align="justify">By comparison, the potato pancake seemed more English than it otherwise would have. It was maybe one of the better meals, but dependent on the (optional) buttery mushroom sauce. Probably the closes to a satisfying English-style meal were the steak sandwiches. These were gigantic and fried to within an inch of subliming into pure oil. Even the bread was fried. The deep fried onion rings were gigantic and the closest the meal came to a highlight. </p><p><img id="BLOGGER_PHOTO_ID_5102553812749949554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDhtBwFPjhhRCz8SkMQjxa6GQ9qhgoBaLKXsb01cfiP5M2_bzXsIusM2V2R1-DS1Unq2k7GOmhdpjyIEwZmvQdn4nlrhqoq0wM8fjTh5j4O36F2UMLlxy9Jl8beHjyQ9x4Y_lwg/s400/IMG_0752.JPG" border="0" /></p><br /><p><strong>Verdict</strong></p><p>On the charge of being greasy - Guilty.</p><p>On the charge of being over-priced - Guilty.</p><p>On the charge of being served by disinterested staff in a bland environment - Guilty.</p><p>And authentically English? We offer People's Exhibit A: the Chicken Satay. And with that we rest our case.</p><p><img id="BLOGGER_PHOTO_ID_5102553808454982242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvjKCFPDElS1H-70aHG5b0Ilj_ah2iIZuTWM6Isasnjqdxfhkiv_BG7m-jvgtmD0519mibCCVAeOMJI2KsuaO3YuZcR6YHZg9iERIbmSi5me7ZW1JJW3-bqNj34QCel1Y46M-hA/s400/IMG_0751.JPG" border="0" /></p><p><strong></strong></p><p><strong>Dessert</strong></p><p align="justify">One of the few authentic items on the menu was the Spotted Dick for dessert but after our mains we couldn't face any more of the Fox. So instead we set out to sample another English specialty of note - the Devonshire Tea. Of the many Devonshire Teas clamouring for attention in the Hills, we chose to try<strong> Brother John’s Heavenly Scones</strong> in Sassafras<strong>.</strong></p><br /><p><strong><img id="BLOGGER_PHOTO_ID_5102554456995044050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRHiscTylRuSXHsTr3rwFhDTXzRVIFxyK53Bpm2_lm-ci5W0vnF64AMeYdb4_7NjJl-Eh58V55rZwcBhcqTOdF9pVqXUmFrbpEc3Cpvp9Y-RPVX_Qd82ZpN1uLKtr3EcJcSbw5A/s400/IMG_0759.JPG" border="0" /></strong></p><p align="justify">This place was just plain weird. It was an old church that has been converted into a café with pew seating, white tables, a Santa Claus dummy dressed in a robe to look like a monk, presumably Brother John himself, and, obscurely, a disco ball. Out the back is a garden for wedding photos, complete with a white limousine. We sat in a conservatory overlooking the wedding garden where we were treated to surly and patronising service. A couple who wanted to share a plate of scones between them, rather than ordering separately, were treated as if they’d asked if it was alright to hold a Satanic mass at the table. The tea was made with teabags. As for the scones, if that's a taste of heaven then save your effort and be an atheist. They were okay but not worth the hefty ($9) price tag.</p><p></p><p><strong>The Verdict 2</strong><br />All in all, the meals, both main and scone, were a disappointment. They did however, give us plenty to whinge about, so in a perverse way we had an authentic English experience after all....<br /></p><img id="BLOGGER_PHOTO_ID_5102554233656744626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47SfyKOpDtDJ1AvXn7L-bZky7qB4bcTPyG9ccYjtn0dxrUF04m-H6OnSwke0CMLofeeUl3CzrQyzFtjA6nRZQhebmjjd9rArSRhM8rLxtUbolP5m-SS06X984saahgOyNK1mW3Q/s400/IMG_0757.JPG" border="0" />Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com2tag:blogger.com,1999:blog-32807221.post-82343268148263017512007-08-24T16:49:00.000+10:002008-04-09T13:36:29.381+10:00<strong> Meal #50: The Netherlands </strong><br /><br />A faovurite destination of travellers from across the globe, the Netherlands is a fairy-tale world of windmills, tulip fields and legalised pot. Presumably though, there’s more on the national menu than the “herbal” cookies…<br /><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5101494175598549362" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUb-vzXGYRohNwLw35chlbotj3jL9sxIVwV8rrLwTNjmy9UuTYPg-yEWQ-2v-aATTEERVxVEJ88NNO3kSW8lpEmZC73fYxJVMoK8AJrMEb8YtVJwWcEBoltVjx8jRxQlZi_DkTg/s400/IMG_0713.JPG" border="0" /><br />Hans Brinker<br />Russell St (Back End of QV Building)<br />Melbourne CBD </p><p>Part of the still comparatively new QV shopping complex that swallowed a city block and the down-town skate park a few years ago, Hans Brinker is a small eatery dedicated to a staple of Dutch cuisine – the pancake.<br /></p><p><img id="BLOGGER_PHOTO_ID_5101495429728999938" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6nbeWzutIdM5XVz8Acz4d1GOg2i1d-VqsodkABaKaxwL7XEXl02aohiRtDWIH8gsuYVfSK5btVsDeaGAktv0qOHtQAjbMZZq2B7TPGWgAfsqb5eWYRtrKTMjQY5zcXAmAGQcrQ/s400/IMG_0731.JPG" border="0" /><br />It is named for fictional hero Hans Brinker, better known to Australians as the little Dutch boy who saved Holland from being flooded by putting his finger in a leaking dyke. Surely that’s up there with Belgium’s pissing prince for most ridiculous piece of folklore ever, but nonetheless he’s a popular character. </p><p><img id="BLOGGER_PHOTO_ID_5101494179893516674" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAa1xOlDMj50qkOUQrTemYikKiOvY8PtxsNnitn7w5EFOGyV1oYXEDOmjp-_oh_97jzkQKeKgH6E84GN3_D7sJEUC0L4ZiqmInNsM8UwHtiLfLG5ubr304uNSCzjBBclr9mJRm_w/s400/IMG_0714.JPG" border="0" /><br />The pancake house that bears his name is a compact, tidy eatery that also sells Dutch food products (including spekulaas, Dutch “spiced cookies”, which are actually more innocent than they sound). Its walls are adorned with pictures of classically Dutch images like windmills and canals, but the place itself was an example of multiculturalism in action – when we were there both the staff and clientele appeared to be exclusively Chinese. Our own team of reviewers this week was a small but varied bunch, including Nick, Naomi, Rami, Caroline and Sai. </p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5101495945125075490" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs5XN6DjtX8Qx4PDT80Zok80yG4z5DP3Tbr6lfajgpdsJ-DXfI6grqYf571ndELQuqZ9owoHF9kv6fKJvW-iPcyXzwUC0wnHqd5kDrUoe1MyTtu2vw_lJRe-CzdrM489ltfntvA/s400/IMG_0733.jpg" border="0" /><br /><strong>The meal<br /></strong><br />The menu is mostly, as you would expect, full of pancakes. These come in two varieties, <em>pannekoeks</em> – large crepes that can be either 10 or 12 inches across and are served with savoury toppings - and <em>poffertjes</em> – small fluffy pikelets with sweet toppings. You can also get a “Frying Dutchman” burger, which establishes its Dutch credentials by coming with Edam cheese. </p><p><img id="BLOGGER_PHOTO_ID_5101495425434032610" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF6mX3VsXUHxBJKTVkoSmqDblj_bNWhSBLhD7wJFJrVwjzLRKERFS9GAieVr6xHuQdOvgME5VKDxDqSPbiqILt0ZI2X6bvbTLSYqCdzlhioU2hg-1Riuj4OKs2k6IKNJChBGdRQ/s400/IMG_0720.JPG" border="0" /><br /><strong>We had-</strong><br />“Hans Brinker” 12” <em>pannekoek</em>, with smoked ham, button mushroom, corn, tomato mozzarella;<br />“New York” 10” <em>pannekoek</em>, with gourmet sausage, tomato, mozzarella, mushroom;<br />Beef <em>krokets</em>;<br />“Dutch combo” meal with <em>frikandel</em> (Dutch sausage), <em>krokets</em>, chips and salad;<br /><em>Patat met</em> (chips with mayo).<br />Followed by-<br />“Amsterdam berry dream” <em>poffertjes</em> with mixed berries;<br />“Silk chocolate” <em>poffertjes</em>. </p><p><br /><img id="BLOGGER_PHOTO_ID_5101495429728999922" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQN5eQ5bkOD0ugTJrwK2ZE7uawjDFCZNNTEFwKwfNbEJnR1S3yc4iGYOTaiVB17guiCF_6l9VNTJYfD1VhjGZ7Zw5QyjDcJLSFy7WgfgAmIK1YAT_CMbAUsEfdXGZLpttEHrF8eA/s400/IMG_0723.JPG" border="0" /><br />The <em>pannekoeks</em> were served flat on the plate, with the filling on top, like a pancake pizza. The 12” Hans Brinker was billed as some kind of monster crepe that would overstep the most ravenous hunger. “You will enjoy,” the menu assured us, “113 bites.” Actually, it was a pretty light meal. The New York pancake didn’t sound very Dutch, and didn’t taste very Dutch, but New York did used to be called New Amsterdam so we let it pass. </p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5101495421139065298" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-OA8h-8fpNgUwRxecwFNrDi9me-B8SaJNS11s_ASQQcf_xaQS6tjdsWNJB97FcYIzm40nyswgE01-QmsJ_4bU5O7Aon-xVBrBObePfDNZ9WcLE42HMXQs_kwjlg3CtHV4bw5OA/s400/IMG_0719.jpg" border="0" /><br />Something that is extremely dutch is the <em>kroket</em>. These are a deep fried snack, with a soft meat filling on the inside and a crispy crumbed exterior. The Hans Brinker menu informed us that “each year, 300 million <em>krokets</em> are sold in the Netherlands, making it the second most popular snack in the country.” </p><p><img id="BLOGGER_PHOTO_ID_5101494184188484002" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiTNaMXFNEXar1Q6K928hll6UvEEarbMTpz3D7bPHL6txS6s__aAK6D_qiP7TT86rYyVsZffr1L7Z138nvKL3GFsKUAfw6e-1ZNcq4Snw6HPnOLPRuBkg2bUvljqABfxGvFvkBw/s400/IMG_0716.JPG" border="0" /></p><p>It didn’t however mention what the most popular snack is. Maybe chips, which you can get at Hans Brinker with a range of sauces imported from the Netherlands, including a range of mayonnaises, satay and Dutch curry ketchup. We enjoyed them with the <em>Remia Frittesauss</em> (Dutch mayo). The most extravagant meal on offer was the Dutch combo, which included both <em>krokets</em> and chips, as well as some very tasty Dutch sausages. </p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5101495416844097986" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TLX8iUjH5kIP-zJHbKe5YNy8aIU9SG3uNZjCwFhAK7emu8GmKNZeuA6x-VVxs9UjtlhW35qGdybMXZvtenSpa3uJPSr25wQx4zbvs-uMRojP2LPnbJDAyEK-gFKfkdq_XvAlwA/s400/IMG_0717.jpg" border="0" /><br />Dessert was back to pancakes. The dessert <em>poffertjes</em> were enjoyable but, as with their savoury predecessors, a bit light on topping. More berries or a more generous helping of chocolate sauce would have lifted the tone. </p><p><br /><img id="BLOGGER_PHOTO_ID_5101495940830108178" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0l2nZ1Y31Y23udRRtu5D09GT9PkuhkXzmLdAvBL1sjkk0sMq2-hiQ_bC-ozR4Pj8zZfT3Od32OYDBAk-QrK0ZDrDCK7j4JM5nmRpoL1Sc-RKsf7fK6Ba30pncPjNkNq4PUEcAA/s400/IMG_0732.JPG" border="0" /><br /><strong>The Verdict</strong><br /><br />Quaint would be the word to describe this place. The staff were friendly but the service was a bit haphazard, with things coming out at different times and the “coffee in a bowl” that one drowsy diner craved never coming out at all. The food itself was mostly good, though both savouries and sweets were less substantial than they sounded on the menu and we left a bit hungry. No matter. QV is also the home of our favourite post-80-meals filling station – Max Brenner!<br /><br /><img id="BLOGGER_PHOTO_ID_5101494188483451314" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAk4I9nrIJyXkiukYdVcpBiPWPFCkVgWt8Cl7IpLnmnnADx53jM223pTonYGve9OiYwHFTk2XnbNC9QHiRaeiVTOmWeaVxwS6-iPT6w5jCNP19V7bbwpZYWXAkgk6Kgnq_YvhGA/s400/IMG_0718.JPG" border="0" /><br /><br /></p>Nickhttp://www.blogger.com/profile/08370300216883340743noreply@blogger.com1tag:blogger.com,1999:blog-32807221.post-22787215551883404812007-08-22T21:43:00.000+10:002008-04-09T13:36:29.383+10:00<div align="left"><strong>Meal #49 : Belgium</strong></div><div align="center"> </div><div align="left">Despite being one of Europe’s smallest countries, Belgium has brought a lot of joy to a lot of people. It invented chips, for one thing, and is justifiably famous for both its high quality chocolate and its exceptional beer. All of which almost but doesn’t quite make up for it having given the world the Brussels sprout...<br /> </div><img id="BLOGGER_PHOTO_ID_5101489983710468226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6ixUS2i7kOP3ASWiCbtt9dJAflv5Rdx-Bi92grJiEi0HM7LnIdvGJ-6JdrL31iXgx_yrzw9ctImyow4YCDNcifi5SUi1qpwgYP8ObPVXrydwYgpjEASe5uZHe1PzWpwPrVE8_Q/s400/IMG_0691.JPG" border="0" /> <p align="center"><br /><strong>The Belgian Beer Café<br />557 St Kilda Road<br /></strong><br />European beer halls seem to be the latest fad in Australian drinking, just as Irish pubs took us by storm in the 90s. This merry venue on St Kilda Road is a stellar example of this growing trend. (Spot the Belgian beer pun!) In addition to a stupefying array of fine ales, it also serves Belgian-style food, so last week we went there for Sunday lunch. Our team included Helen, Nick, Rami, Ruvinda, Caroline, Ian, Amanda and the fiercest critic we’ve yet brought to bear on a restaurant, baby Isaac. <br /> </p><p><img id="BLOGGER_PHOTO_ID_5101490735329745154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo3crjx2Bhc4QGTpZKvwKWn8E-bVZrdHEKYEltMk0hiHiFXm4h-C4JXolvCg4aczOLXN_Mpwe_BKyOEwWnXGrRq6dP5NZ1j5EaV5EqLeWh_ONkCI-W1YyQ8eHV-nh6qrB_Wv5hA/s400/IMG_0703.JPG" border="0" /><br />By day, the beer café’s airy taproom has a stately feeling, more like a 19th Century palace than the 17th Century tavern it resembles by night. The furniture is polished wood, the lights are designed to resemble old gaslights and the walls are decorated with musical instruments and murals of elegant German script. A further touch of class is added by the statue of a pissing baby on the bar.<br /> <img id="BLOGGER_PHOTO_ID_5101490009480272034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAukZkS3YJDuNzhJOlEBWNrwgr9ToJWQQ45DaLbkRPLviQUHDj13qXQPz0cYvVfOz0_d5WUi6Cup78uSE_EpQJCNaebI9cW_ve8yAT3t-qPHFdQZTbNr2UXOctp49P-nN23UKMmQ/s400/IMG_0693.JPG" border="0" /><br />(In case you were wondering, this is a homage to a famous Belgian statue, the manneken pis, which has graced a fountain in Brussels since the 17th century.)<br /><br />(And if you are still wondering, it apparently commemorates a Belgian infant prince who won a battle by peeing on the enemy from a basket where he’d been hung to motivate the troops.)<br /><br />(If you are STILL wondering, er, join the club.)<br /><br />We are pleased to say that, even with a baby in our group, we behaved with far more decorum that the Belgian royalty of yesteryear. In fact, for a group of Aussies in the same room as one of the most extensive beer selections in Melbourne, we had a remarkably sedate day out.<br /> <img id="BLOGGER_PHOTO_ID_5101489996595370130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjQJr23xXiohv_ymA0lGrhNpaJW2URk0QorVdqFPZ6nPPODzyZipv6IgpHh9rix1S8t98MOcZ7_FEFO7u1f-F8icfMhPORv8EFY1QdQ8lxVy78vWe85eagIzN_FD1qqQ9YytTfA/s400/IMG_0692.JPG" border="0" /><br /><strong>The meal</strong><br /><br />The menu was divided into three main sections – beer food (small entrees/ sides under $10), entrees (usually under $20) and mains (between $20 and $30). There was also a separate section just for mussels, currently going at around $27 for a gigantic pot with chips, as well as the all important desserts (around $12). The bread, a light flavourful sour dough, was complimentary and came served in a brown paper bag.<br /> <img id="BLOGGER_PHOTO_ID_5101490675200202962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQk7MXzbhdU6zVrjWZLg0F4ry-akjRCXhh2Nt1VAdudmuVDzb2GU2UtEJ6YSm7gy1pDmFVp1emCbHJOXRUCmH0kictHpkmIMZhZVcaEmmvnnPWaYPVwzUWZsPQlA7P0dEu-1Vxw/s400/IMG_0697.JPG" border="0" /><br />One thing that leapt out was that the food on offer was very French. Gallic favourites like <em>cassoulet</em> (sausage, duck and pork stew), <em>terrine</em> and <em>tartifette</em> (crispy pork belly) were prominent on the menu, as were a number of dishes featuring snails. While many of these dishes looked tempting, we were after an exclusively Belgian experience. <br /><br />In an attempt to capture the Belgian spirit, many of our diners simply ordered <em>frites</em>, ie chips! In fact, one has to suspect that some diners have been waiting until we got to Belgium so that they could legitimately order chips as their main course. These particular chips did their home nation proud and came with a thick, almost chunky, mayonnaise. <br /> <img id="BLOGGER_PHOTO_ID_5101492895698295058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4iqYQ2UU2bMPTfl3hgagR3ry_5cc0lmGdPnVFCuhqzgGWuTpgue5B1LtlCha7NB5OYVhfccwiZCFJsR2b4QhbyT_RDXRY9AYNAN8R4aPgQQvx8r63Lr-k_SzfRfpMLB0dvNhRQ/s400/IMG_0707.JPG" border="0" /><br />From the “beer food” list we had the meatballs. Made with veal and pork mince, these were flavoured with witlof, a common Belgian ingredient, and beer, an even more common Belgian ingredient. <br /><br />From the mains menu came the hearty Flemish <em>carbonnade</em>. One of the few dishes on the menu that stood out as being specifically Flemish, rather than French, this was a slow-cooked beef stew flavoured with onion and, you guessed it, beer. It was accompanied by another Flemish specialty, a kind of potato mash called <em>stoemp</em>. Light in texture, similar to Paris mash, it was made with carrot, leek and bacon and consequently somewhat sweet.<br /> <img id="BLOGGER_PHOTO_ID_5101490722444843250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVAYTNcnQP5R1LjrpSu3602OjJPOxE4XSuI6oy11tH3B7IlpfRNB-61UolvDmVcHD61GB6SNNzzAK13U2qSQGhTTFcIrJRHwIGKtbitHA3GvmHiQP6AOcDxUrImxXawgLqzswXw/s400/IMG_0702.JPG" border="0" /><br />The true stars of the meal were the mussels. Belgians devour vast quantities of these hapless bivalves and the Belgian Beer Café celebrates this tradition with, among other things, a mussel eating competition! Getting through a whole serve was a challenge in itself, as they came by the pot-load, with chips and mayo on the side for good measure. We had the <em>Provencal</em>, swimming in a sauce of tomato, red capsicum, black olives and fresh basil.<br /> <img id="BLOGGER_PHOTO_ID_5101490692380072162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCw6QNx27fTr_V0TdyY0QfDsh_XdZe5LFwyaTTDU09VA5o0mfmcKKJCxB_qxXfM43P9VJZsSY5Fvc1zFtWgNKJBxzW92goImTjxtdVlevPTm5pQ7IwHwgAoDqVGwb0a9Oci1LV1w/s400/IMG_0700.JPG" border="0" /><br /><strong>The beer<br /></strong><br />It would be wrong to go to a place called the Belgian Beer Café and order soft drink. <em>Leffe</em> <em>blonde</em>, a popular Belgian abbey beer, was available on tap. It’s fairly light for a Belgian brew, whereas the <em>Westmalle Trappist Tripel</em> delivered a more complex taste. A testament to how much time Belgian monks must spend working on their brewing skills rather than on more traditionally monkish behaviours, this is a beer you appreciate like a fine wine. And at $11.50 a glass you would certainly want to! <em>Bellevue Kriek</em>, a disconcertingly red beer made with sour cherries, divided opinions. Some enjoyed its combination of fruity, sour and malty flavours, while others were put off, with one diner describing it as “Dimetapp Beer”. <br /> <img id="BLOGGER_PHOTO_ID_5101490662315301058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ULRfYb7988c8rBLgs8XT3S-2wv_vHNPfND2uIFWb-UW5lu96GznhtsGLdNoxsZjUQ8Yzpk3Qetfspu4V8NFnysFAwl1LrZaSheMDfaKqINTAAhA9NtAnqP0bSZtXS4Ijd77WPA/s400/IMG_0696.JPG" border="0" /><br /><strong>The dessert, oh the dessert</strong><br /> <img id="BLOGGER_PHOTO_ID_5101493312310122834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6j07Ie0om9rHs0iHfGMCCQ-q1T36OIyNga4oI7g5cSYb-zlXIu8iKfP3Caq2H3GTrfMJRcevhxdjVh1A6tfLZ9TumOJwa9rXdI95fcVPXkzmU3_22ZMZ_ECbr5WCj4LXtDrfgA/s400/IMG_0710.JPG" border="0" /><br />Belgium’s famous chocolate was thoroughly in evidence in the dessert section and we went from extravagance to extravagance. The chocolate pudding was double-cooked so as to be crispy on the outside and rich and gooey on the inside. It would be hard to imagine a more indulgent chocolate experience… unless of course you’d had the chocolate mousse, which was served with a beer coulis. Yes, it is true, the Belgians put beer in everything. <br /> <img id="BLOGGER_PHOTO_ID_5101493316605090146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispB8FB9YY3xy__KDxTP2yiJ9OpyepvxgFd8KzzdU1eOpJxtJvmnDk5DqcwkkLMjik5IMHVWLeLynorgROsVbYw40RyFC8V0KiXRDCRHdQAt5ngz6CvYJaBr66YDb2FY5w7M5L9g/s400/IMG_0711.jpg" border="0" /><br />Last but not least, we could hardly go past Belgian waffles. The ones we had were “Liege-style”, apparently, which translated to lots of cinnamon, stacks of vanilla-flavoured <em>Crème</em> <em>chantilly</em> and chocolate sauce. They also came with crumbly sticks of Belgian chocolate (“like Flakes, only good” as one diner eloquently described them) – which were at first confused for cinnamon sticks because of the strong smell of cinnamon from the waffles. Mmmmm.<br /> <img id="BLOGGER_PHOTO_ID_5101492912878164274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wJMbkDR_OlJ_UQveHClEcZZJKVJvppbnqhxa5MvDMKwlgsaZc__ThafHYeBkYhKLJPK5WsbxS7ReK-2Ig3vjbb6f963bE5nC5ZcbPmiCj85vZJObOc-FLAcaOcYyI2dZQzVqDw/s400/IMG_0709.JPG" border="0" /><br /><strong>The verdict:</strong><br />We were a bit of a weary group this week. We have covered fifty countries now and after so many weeks exploring Asia, the heavy meals of Europe are starting to put pressure on both our waistlines and our wallets. The Belgian beer café was no reprieve on either score. The quality of everything was very good however and the place had a comfortable and authentically European atmosphere. <br /> <img id="BLOGGER_PHOTO_ID_5101492917173131586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkGOddrUf58G4fZao1W33tCmu73Qz3aOaM3f9Qxo9un7Dia1mbxF_z6gzFUycEXxZs9C2P2QbImFbtQEcxjL-FKfOGe9OEDSbWQrdYZ32chvUngk6kXcu-ljNbhcnfzcMllB3aQ/s400/IMG_0712.JPG" border="0" /><br />How Belgian it was, as opposed to French, was at times questionable. From our experience, it would be easy to think that Belgian cuisine consists of nothing but stew, chips, beer and waffles, with maybe the occassional shellfish. Indeed, the main distinguishing feature of Belgian cuisine seems to be the use of beer as the crowning ingredient in everything. Another seemingly ubiquitous ingredient was pork. Even the vegetable dishes and salads often had bacon in them and for kosher and vegetarian diners the options here were somewhat limited. If eating just chips and chocolate is seen as a limitation, that is, though some would argue that point. <br /><br />Descriptions of Belgian cuisine tend to emphasise its simplicity – straight-forward meals of high quality ingredients served in copious amounts. The Belgian Beer Café certainly met these criteria and, whether you are after fine beer and snacks, or more mussels than you can shake a stick at, it’s a pretty good bet. Just watch that your beer tab doesn’t get too high – those monks don’t peddle the drink of the devil cheap, you know.</p><br /><img id="BLOGGER_PHOTO_ID_5101492904288229666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI0kpYcNtbV1Jp95LK_SHITPexLJUnQGMrXNd5utQEGqfiS3Nfwn4CyGfeR_-3y7CPIVVRtIa6gf2doV6QfccagAyGa_RaO2dXCBfcKlfNHsyB8vWRnVmvyaMQIl14lH-OVf2ZA/s400/IMG_0708.JPG" border="0" /><br /><div><br /><br /><div><div> </div></div></div>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com2tag:blogger.com,1999:blog-32807221.post-60765387779980844242007-08-09T09:03:00.000+10:002008-04-09T13:34:30.474+10:00<div align="justify"><strong><span style="font-size:130%;">Next Stop: Belgium<br /></span></strong><br />Belgium is a nation of <em>Gourmands</em> rather than <em>Gourmets</em> which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word <em>Gourmandise</em> originally meant gluttony, but like in France it has taken over the above meaning. It is often said Belgium serves food with the quantity of Germany and the quality of France.<br /><br /><strong>French fries</strong>, called <em><strong>frieten</strong></em> (Flemish) or <strong><em>frites</em></strong> (French) are very popular. The best place to enjoy Belgian <em>frites</em> is at a <em>friture</em> (<em>frituur</em> or informally frietkot in Flemish) which is a temporary construction usually strategically placed in busy squares.<br /><br />Typical dishes include:<br /><br /><strong><em>Moules Frites/Mosselen-Friet</em></strong> (mussels and chips) - Dishes often use typical Belgian beers<br /><strong><em>Lapin à la Gueuze</em></strong> or <strong><em>Konijn</em></strong> <strong><em>in Gueuze</em></strong> (rabbit in Gueuze) - which is a spontaneously fermented, sour beer from the area around Brussels.<br /><strong><em>Stoemp</em></strong> - potato mashed with other vegetables, often served with sausage.<br /><strong><em>Salade Liégeoise</em></strong> - a salad with green beans, pieces of bacon, onions and vinegar.<br /><strong>Flemish Carbonades</strong> or <strong><em>Vlaams stoofvlees</em></strong> - similar to the French <em>Beef Bourguignon</em> but made with beer instead of red wine.<br /><em><strong>Waterzooi </strong>-</em> a mild casserole of fish or chicken in cream, associated with Ghent.<br /><strong><em>Paling In't Groen </em></strong>or <em><strong>Anguilles au vert </strong>-</em> eels in a green sauce of mixed herbs.<br /><strong><em>Chicon Gratin/Gegratineerd witloof</em></strong> - Belgian endives baked in melted cheese.<br /><strong><em>Tartines</em></strong> - open sandwiches of rustic bread, served on a board and eaten with knife and fork. May be spread with paté or soft cheese.<br /><br />The Ardennes is notable for <strong><em>Charcuterie</em></strong>, or cold meat products, particularly <strong><em>paté</em></strong>, which may be made of game such as wild boar.<br /><br />Another Belgian speciality is <strong>beer</strong>. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description.<br /><br />Belgium is also well known for its <strong>waffles</strong>, usually eaten a street snack, and its chocolate, particularly <strong>pralines</strong> (filled chocolates).</div>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com1tag:blogger.com,1999:blog-32807221.post-36148365224012941712007-08-06T13:44:00.001+10:002008-04-09T13:36:29.384+10:00<div align="justify"><strong><span style="font-size:130%;">Meal #48 - Sweden</span><br /></strong><br />When you think of Sweden, what's the first thing you think of? IKEA, that’s what! The IKEA café is not just a perfect example of Swedish cuisine; it is also the only example of Swedish cuisine in Melbourne.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b-BT5Xi8uoeSORoChLfuiuWKqRE7-_P6XGHBQ0fo7x-iqB-NSlwM4Ai7lMSO3EnSiDM8fqNcuA40yg47BkUChdLcybAs07qJezppyK08vsJDzD98-dAib24MFjwwfrDFzdPp8Q/s1600-h/IMG_0654.JPG"><img id="BLOGGER_PHOTO_ID_5095445117094666226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b-BT5Xi8uoeSORoChLfuiuWKqRE7-_P6XGHBQ0fo7x-iqB-NSlwM4Ai7lMSO3EnSiDM8fqNcuA40yg47BkUChdLcybAs07qJezppyK08vsJDzD98-dAib24MFjwwfrDFzdPp8Q/s400/IMG_0654.JPG" border="0" /> <p align="center"></a><strong>IKEA</strong><br />Victoria Gardens Shopping Centre<br />Cnr. Victoria Street and Burnley Street<br />Richmond VIC 3121<br /><br /><strong>Restaurant Opening Hours:<br /></strong>Open 7 days<br />Sat-Wed 9:30am-5:30pm<br />Thur-Fri 9:30am-7:30pm<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUpZ_EgGvexmAbmod_tifTXpJLjhF0OqUh8hkZmyPUe7oz2uKUe3kIUvzFTAYMnVQ4p0grm954AoCswDxXYY7K6jVjA-UITTOW_3fj9An6OjCmrmb6NGQ2OYwZ9JpWFlJLJavFw/s1600-h/IMG_0658.JPG"><img id="BLOGGER_PHOTO_ID_5095445473576951810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUpZ_EgGvexmAbmod_tifTXpJLjhF0OqUh8hkZmyPUe7oz2uKUe3kIUvzFTAYMnVQ4p0grm954AoCswDxXYY7K6jVjA-UITTOW_3fj9An6OjCmrmb6NGQ2OYwZ9JpWFlJLJavFw/s400/IMG_0658.JPG" border="0" /><br /><p align="justify"></a>The IKEA Concept is based on offering a wide range of well designed, functional home furnishing products at prices so low that as many people as possible will be able to afford them. The IKEA café follows this principle: IKEA cuisine is functional, in that it is edible, but it isn’t exactly haute-cuisine.<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMmqBXvlNLqqn3TNviKEmNLrqqnQfIYIEh08HnUo_xHe9xIcf4OWJv1r6pXmb_SjLdgyofvEfhAMc9YrIRCKG2n0ng1MB5dATEIFlcW9Q2iHB79MYGDLPz0VElK3I3WrxRFL09Q/s1600-h/IMG_0666.JPG"><img id="BLOGGER_PHOTO_ID_5095445825764270098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMmqBXvlNLqqn3TNviKEmNLrqqnQfIYIEh08HnUo_xHe9xIcf4OWJv1r6pXmb_SjLdgyofvEfhAMc9YrIRCKG2n0ng1MB5dATEIFlcW9Q2iHB79MYGDLPz0VElK3I3WrxRFL09Q/s400/IMG_0666.JPG" border="0" /> </a><br /><p align="justify">This week our swarve self-serving Swedish samplers were: Naomi, Paul, Deb, Boasty, Rami and Caroline. </p><p align="justify"><img id="BLOGGER_PHOTO_ID_5095446229491195938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiasONlT-G2SEi4ndBhwjIzbcHGbVDsSq0P3tcvvukXZUoEMGWs8v5V1DXKEnVKqT4BvwcZseitBAkNJNa6uqCI71yJb0Wfgb-AcLqsMwrkXI3CfBdLIb1siaIRH4igECyK7W-Q/s400/IMG_0659.JPG" border="0" /><br /><strong>The Meal:<br /></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLkSLglU6z6jY4sXtVdtFkdumXpGL3vca6IucIGxBjagGClL1r3QPaO4QEPLYAzsWW_Z-N01iGwpnFwldCoPcFbTEH2U9yQt7raGgWRCwCWvXvcGvhYPlLKWHJqknBIyl0RvtAg/s1600-h/IMG_0662.JPG"><img id="BLOGGER_PHOTO_ID_5095446701937598514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLkSLglU6z6jY4sXtVdtFkdumXpGL3vca6IucIGxBjagGClL1r3QPaO4QEPLYAzsWW_Z-N01iGwpnFwldCoPcFbTEH2U9yQt7raGgWRCwCWvXvcGvhYPlLKWHJqknBIyl0RvtAg/s400/IMG_0662.JPG" border="0" /></a>There was a wide range of food available at the café, however they only served two stereotypical Swedish mains: <strong>Swedish Meatballs</strong> (78% beef and pork) and <strong>smoked salmon</strong>. Oh, they also sold cans of VB (?!?) - apparently, IKEA is a licensed venue. Who knew?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp9q318xh1Lpki3YJQJ1wQoE-308rx-4BJ8rvvzpAxLDkvvEycClu6Vrh4veP6Po74YHkJ0Wq6v-tEXEff_s1YU4aj9qn8YYGMUEF_H3KYYCd0WPiI4zegEsPjlT4cARCpcNczA/s1600-h/IMG_0663.JPG"><img id="BLOGGER_PHOTO_ID_5095447028355113026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp9q318xh1Lpki3YJQJ1wQoE-308rx-4BJ8rvvzpAxLDkvvEycClu6Vrh4veP6Po74YHkJ0Wq6v-tEXEff_s1YU4aj9qn8YYGMUEF_H3KYYCd0WPiI4zegEsPjlT4cARCpcNczA/s400/IMG_0663.JPG" border="0" /></a>The food was also fairly well designed – the bizarre, flurescent green icing on the traditional Swedish <strong>Princess cake</strong> demonstrated that affordable and practical doesn’t have to be boring.<br /><br /><img id="BLOGGER_PHOTO_ID_5095447453556875346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-M4ZFw3SvEF-nfIMROtfjX7c9Q9l1kIYi_RLLKmsN6JfHerYSzik7pJ7UXwftRSvMxKj2eB8aDrXU5Sa5r7DqX1_5sNz3Rtr_Fl-CKn-EhghS2TSEXjZBa7ff4d2k7RcxHWCXw/s400/IMG_0661.JPG" border="0" />Although the actual number of Swedish dishes served is small, don’t fret. You can go and visit IKEA’s Swedish Food Market, located after the checkouts, where you can find traditional Swedish food and drink like herring, crisp bread, lingonberry fruit conserve, beer and even vodka. There is also a great selection of Swedish sweets and biscuits and, last but not least, their famous Swedish meatballs (frozen and sold in 1kg packs). For some reason they also sell $1 hot dogs and 60c soft-serve ice-cream (that taste like milk)...hmmm… </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZqXC5fv_3SBO-N_Y2Nxq7ao_Op69Rl5172hMARQocGFHCjKMfl37vKo66ZjGYHZHza7JQqkAYiUE4u4sM4rqNOJrRXnVaSIfoTmnPWgMg7mQtKfM9TBwcXK5b998wb0gf_UDtw/s1600-h/IMG_0656.JPG"><img id="BLOGGER_PHOTO_ID_5095447878758637666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZqXC5fv_3SBO-N_Y2Nxq7ao_Op69Rl5172hMARQocGFHCjKMfl37vKo66ZjGYHZHza7JQqkAYiUE4u4sM4rqNOJrRXnVaSIfoTmnPWgMg7mQtKfM9TBwcXK5b998wb0gf_UDtw/s400/IMG_0656.JPG" border="0" /></a> <p align="justify">Oh, and not only is <strong>ABBA</strong> a famous Swedish band...but it is also a famous Swedish brand!<br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwbYKUTjqcX7ZG04MLZ07WiG4XPObajZ_6gsnsZpxblxvlsMTSIAmLONGUGAK2QhCEARsnD3aaPJQ7Yklm5SyjSUuL4R0zB86AcxNjY6OtzILx6ZQKB8jLRlNdR1G8uh1clalFQ/s1600-h/IMG_0657.JPG"><img id="BLOGGER_PHOTO_ID_5095448102096937074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwbYKUTjqcX7ZG04MLZ07WiG4XPObajZ_6gsnsZpxblxvlsMTSIAmLONGUGAK2QhCEARsnD3aaPJQ7Yklm5SyjSUuL4R0zB86AcxNjY6OtzILx6ZQKB8jLRlNdR1G8uh1clalFQ/s400/IMG_0657.JPG" border="0" /></a><strong>Overall:<br /></strong><br />The Swedish food served at IKEA is like their furniture – simple and bland. However we were limited by the number of Scandinavian restaurants in Melbourne. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1jTm1vtLjhfL5La_ujSMmffslW1KoQVvZlvrZN0WQhJz57F6rIzW7FPC6H7S7wHrfGGLn71i9EPKYR-eGQPB3TjX3nHlmRInRck3QQK0uPh0U6G7_3UFTzwvpxaVuv9AAZKCIw/s1600-h/IMG_0664.JPG"><img id="BLOGGER_PHOTO_ID_5095448372679876738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1jTm1vtLjhfL5La_ujSMmffslW1KoQVvZlvrZN0WQhJz57F6rIzW7FPC6H7S7wHrfGGLn71i9EPKYR-eGQPB3TjX3nHlmRInRck3QQK0uPh0U6G7_3UFTzwvpxaVuv9AAZKCIw/s400/IMG_0664.JPG" border="0" /></a><br /><p>For the record there is a Norwegian restaurant in the Dandenong Ranges (Touch of Norway, 1367 Mt. Dandenong Turist Road, Mt. Dandenong), but they only serve traditional foods for Tuesday lunches. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfXs94hfrRJRCYpHu1TpPDn5dqQoiysG_6qDlz7Gxcfvg4zCQDTAK56c6pzoyp7f-a27LajbXPEeW1oKMsElztUVOV9V5z5GEOgbKv0Rrch0PYQwu9YF3pfwDI5h8B4ZRgVaDng/s1600-h/IMG_0653.JPG"><img id="BLOGGER_PHOTO_ID_5095448583133274258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfXs94hfrRJRCYpHu1TpPDn5dqQoiysG_6qDlz7Gxcfvg4zCQDTAK56c6pzoyp7f-a27LajbXPEeW1oKMsElztUVOV9V5z5GEOgbKv0Rrch0PYQwu9YF3pfwDI5h8B4ZRgVaDng/s400/IMG_0653.JPG" border="0" /></a>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com2tag:blogger.com,1999:blog-32807221.post-37783036562649015502007-08-05T18:19:00.000+10:002008-04-09T13:36:29.385+10:00<div align="justify"><span style="font-size:130%;">Meal #49: Denmark</span></div><br /><p align="justify">Good food is an important ingredient in the Danish concept of <em>hygge</em>, a word that can be best translated as a "warm, fuzzy, cozy, comfortable feeling of well-being". Good food, good company, wine, comfortable furniture and pleasant lighting combine to contribute to the Danish sense of satisfaction. With bay views and simple, elegant decor in the light filled dining area, the Danish Club clearly aimed to set diners well on their way to achieving this feeling.</p><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIN4wez6X1lbk8qQGkfXZkgNO3yrh5hpU0jkDhR53zwABy6gL-2b1bbALFFEaP4yVTyrftMxyk2Zk4GDmocLSjJjVbiDgZoDhd2atariMNUFBPsKbqL4DkSnmicClrpwDhEU0RA/s1600-h/IMG_0669.JPG"><img id="BLOGGER_PHOTO_ID_5095429479118741218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIN4wez6X1lbk8qQGkfXZkgNO3yrh5hpU0jkDhR53zwABy6gL-2b1bbALFFEaP4yVTyrftMxyk2Zk4GDmocLSjJjVbiDgZoDhd2atariMNUFBPsKbqL4DkSnmicClrpwDhEU0RA/s400/IMG_0669.JPG" border="0" /></a></p><br /><p align="center"><strong>The Danish Club (<em>Dannebrog</em>)<br /></strong>177 Beaconsfield Pde<br />Middle Park, VIC 3206<br />(03) 9690 1363<br /><br />Traditional Danish <em>Kolde</em> bord/ Smorgasbord, 1st Sunday of the month<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJgeBHmoKhwxGdhnJ-YKVXc03494j011pukMYjA3R2LhccKlVFdOVXcCgHWs9CyWu1z9WE5DGMQ9arj2z4Ro6O4FhzOhNKo598g6quwbLmkCyuwIE3jfS6oXCxaxdWr0wazusjA/s1600-h/IMG_0673.JPG"></p></a><img id="BLOGGER_PHOTO_ID_5095430561450499826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJgeBHmoKhwxGdhnJ-YKVXc03494j011pukMYjA3R2LhccKlVFdOVXcCgHWs9CyWu1z9WE5DGMQ9arj2z4Ro6O4FhzOhNKo598g6quwbLmkCyuwIE3jfS6oXCxaxdWr0wazusjA/s400/IMG_0673.JPG" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJgeBHmoKhwxGdhnJ-YKVXc03494j011pukMYjA3R2LhccKlVFdOVXcCgHWs9CyWu1z9WE5DGMQ9arj2z4Ro6O4FhzOhNKo598g6quwbLmkCyuwIE3jfS6oXCxaxdWr0wazusjA/s1600-h/IMG_0673.JPG"><p align="justify"></a>While the attainment of <em>hygge</em> is a near-universal goal in Danish culture, <em>hygge</em> itself is a highly personal concept, and varies significantly. This week, Naomi, Caroline, Helen, Philip, Deb, Paul and Rami went in search of warm, fuzzy feelings.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmw7FvQOIrChWyvQC2QavoYLpc0u0M0fNrIU-A6IB0Wo77k76l6ADViwvHrTJS8qpb_Stxcbk9ky1rwqDGYXDJrVoZPkFnAaVNIE4try8vOch0x_Siy8Is4z8fzQJYwrfGJQROA/s1600-h/IMG_0690.JPG"><img id="BLOGGER_PHOTO_ID_5095431347429515010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmw7FvQOIrChWyvQC2QavoYLpc0u0M0fNrIU-A6IB0Wo77k76l6ADViwvHrTJS8qpb_Stxcbk9ky1rwqDGYXDJrVoZPkFnAaVNIE4try8vOch0x_Siy8Is4z8fzQJYwrfGJQROA/s400/IMG_0690.JPG" border="0" /></a><br />Traditionally, the Danish <em>Kolde Bord</em> will begin with seafood, then a serving of warm meats, followed by a series of cold cuts, then a simple dessert table. The tables at the Danish Club were simplified into three servings: cold foods; warm foods; desserts.<br /><br /><strong>First Visit: <em>Kolde Bord</em> (Cold Table)<br /></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRGTfDzhNDS61YhIYMy9R8-07BhRhyphenhyphencFd1igY8C5UGwC6gtYv4zRQ5lg9ZNBY2QJ18mOF0J5r6M9xSzh30V71VwGsSr06CE0VvA6XTpxqU1N68MG_z2Kgvw2TFv6cHUurY-MfWg/s1600-h/IMG_0675.JPG"><img id="BLOGGER_PHOTO_ID_5095433035351662370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRGTfDzhNDS61YhIYMy9R8-07BhRhyphenhyphencFd1igY8C5UGwC6gtYv4zRQ5lg9ZNBY2QJ18mOF0J5r6M9xSzh30V71VwGsSr06CE0VvA6XTpxqU1N68MG_z2Kgvw2TFv6cHUurY-MfWg/s400/IMG_0675.JPG" border="0" /></a><br />Smoked salmon (<strong><em>laks</em></strong>)<br />Pickled red and white herring (<strong><em>marinerede sild</em></strong>)<br />Herring in sour cream curry sauce (<strong><em>silderet</em></strong>)<br />Egg and prawn (<strong><em>rejer</em></strong>) salad<br />Green salad<br />Pea and corn salad<br />Breads (white and pumpernickel)<br />Cured meats (hams, salamis, etc)<br />Vegetable and ham soup<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF_VTtJV8Ir7vMI87C0-WwkiRElyQWdlDkgUVJNJE0P39qN3phO9qCLDvZcHOSrbOhiz67ircMHHj5SvW-jzZyQ2mK8zFp-L-VL09V1oUGtlMALwl4WQdt59NmKwHlohbHWzNwQ/s1600-h/IMG_0679.JPG"><img id="BLOGGER_PHOTO_ID_5095433503503097666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF_VTtJV8Ir7vMI87C0-WwkiRElyQWdlDkgUVJNJE0P39qN3phO9qCLDvZcHOSrbOhiz67ircMHHj5SvW-jzZyQ2mK8zFp-L-VL09V1oUGtlMALwl4WQdt59NmKwHlohbHWzNwQ/s400/IMG_0679.JPG" border="0" /></a><br />Warned by the waitress not to fill up on the first course, we duly limited ourselves to two servings from the cold table. Both white and red herring were served. In general, the white herring in its clear, sweet, peppery sauce was preferred over the red herring. Also preserved in a vinegar sauce, this dish also included sweet spices, such as cloves, which provided an unfamiliar counterpart to the salty fish. The other herring dish sported cour cream and mild curry, and was not considered anything special.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc2mAvd0YWzOcqT0p_46g-fIGkQpD1OHE5piJlHVKj1FtmN-eEvkvSCGwW2jUvbqUcPwzEPWEOeh1pZqavkBCBvXgkuQX_mb-68k-HUXQj9XSs6VpJ0fJXAsao3oLa1-QomUiRQ/s1600-h/IMG_0676.JPG"><img id="BLOGGER_PHOTO_ID_5095433722546429778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc2mAvd0YWzOcqT0p_46g-fIGkQpD1OHE5piJlHVKj1FtmN-eEvkvSCGwW2jUvbqUcPwzEPWEOeh1pZqavkBCBvXgkuQX_mb-68k-HUXQj9XSs6VpJ0fJXAsao3oLa1-QomUiRQ/s400/IMG_0676.JPG" border="0" /></a><br />Danes are said to be quite simple and traditional in their tastes, evidenced in the often mild flavours of the cold table. The sauces (mixed with one of the herring dishes, and the corn and pea salad) tended to be sour cream based, and very subtle. The prawns were also notably lacking in flavour. All cold dishes, including the excellent smoked salmon, were intended for preparation into smørrebrød, Danish open sandwiches, and both white and delicious pumpernickel bread were provided for this purpose.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikqB3D4EcAcE1U4neIn86qZp5xkBlnMQGQZGxmscCHvTcJHAA17p0iEcKlS6HVpB6ISUoiMxxDjSOkuhHsYhYCQ6naLoSRWrEl-LAJtfpHhrPjjBRQAzNCtsYyQmK1h0gm0MrVQ/s1600-h/IMG_0680.JPG"><img id="BLOGGER_PHOTO_ID_5095433932999827298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikqB3D4EcAcE1U4neIn86qZp5xkBlnMQGQZGxmscCHvTcJHAA17p0iEcKlS6HVpB6ISUoiMxxDjSOkuhHsYhYCQ6naLoSRWrEl-LAJtfpHhrPjjBRQAzNCtsYyQmK1h0gm0MrVQ/s400/IMG_0680.JPG" border="0" /></a><br /><strong>Second Visit: <em>Lune retter</em> (Warm foods)</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr7bJGAKpF5WfvdBDys7Byq8vSrdeB16YDuoZDLfUFOsIPZvBoPOOiJEbxaQ6w8U-ULxnTbXjcvBO4vPV9gGWtp1EE7ecwlogxR-Ye1rlVGKY2kn9k5nsqEHhc0TzZz1e9UEmqQ/s1600-h/IMG_0683.JPG"><img id="BLOGGER_PHOTO_ID_5095434255122374514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr7bJGAKpF5WfvdBDys7Byq8vSrdeB16YDuoZDLfUFOsIPZvBoPOOiJEbxaQ6w8U-ULxnTbXjcvBO4vPV9gGWtp1EE7ecwlogxR-Ye1rlVGKY2kn9k5nsqEHhc0TzZz1e9UEmqQ/s400/IMG_0683.JPG" border="0" /></a><br />Roast pork (<strong><em>Flæskesteg</em></strong>)<br />Roast beef<br />Danish meatballs (<strong><em>Frikadeller</em></strong>)<br />Danish sausage (<strong><em>Medisterpølse</em></strong>)<br />Battered plaice fish (<strong><em>rødspætte</em></strong>)<br />Liver with sauteed mushrooms and onions (<strong><em>Dansk bøf med spejlæg og rugbrød</em></strong>)<br />Potato and pork stew<br />Boiled potatoes with dill<br />Red Cabbage salad<br />Green salad<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqA3zhb6IVWbNeijpltXvSPFNOL0LrhyB_moAQhxTYh6moBlt8CGAzCEzqpgOx0YvFhmURG8PBunl6gLEkjyDJuHw8eDcySsJCKeGAnE4W952lt-QcDmMs0BWqptpBvY8voJigQ/s1600-h/IMG_0685.JPG"><img id="BLOGGER_PHOTO_ID_5095435053986291586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqA3zhb6IVWbNeijpltXvSPFNOL0LrhyB_moAQhxTYh6moBlt8CGAzCEzqpgOx0YvFhmURG8PBunl6gLEkjyDJuHw8eDcySsJCKeGAnE4W952lt-QcDmMs0BWqptpBvY8voJigQ/s400/IMG_0685.JPG" border="0" /></a><br />Our resident vegetarian was discouraged to note that almost all of the warm dishes were meat based, while the Jewish component of the table were disappointed to learn that most of the meat dishes contained pork. Those of us without dietary restrictions happily tucked into large serves of delicious Danish style meat. The pork roast was particularly notable, served with crackling and apple sauce, was succulent and tender, simply delicious. The beef roast was also tasty, served rare with a brown gravy and crunchy fried onions.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIFYk2jGADto5OW_3Yk1I7aoKSrZTCCkOtxJqIL8QWZu_nH12-znR2Vi8WW7fLPUcNWBUh6Dnc8TM7YB383cPt8yVBRUPJ_jqPv2JJel4OwIK4WILjlOscIQZDxWsxSNgdd8rIw/s1600-h/IMG_0684.JPG"><img id="BLOGGER_PHOTO_ID_5095435221490016146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIFYk2jGADto5OW_3Yk1I7aoKSrZTCCkOtxJqIL8QWZu_nH12-znR2Vi8WW7fLPUcNWBUh6Dnc8TM7YB383cPt8yVBRUPJ_jqPv2JJel4OwIK4WILjlOscIQZDxWsxSNgdd8rIw/s400/IMG_0684.JPG" border="0" /></a><br />The 'national dish', Danish meatballs, were light on herbs and spices, tasted of pork sausage meat, and didn't stand out as a remarkable meal. The Danish sausage fared better, the strong spices (primarily pepper) conquering the pork flavour and creating a more pleasantly rounded flavour than the meatballs could achieve in their simplicity.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4shwikEDy9B3KdaTNW7EN8KGoS7cWN6qamS5t7dqWDPIfiQ5BeCTx0_H-itX3h3GDWi2XFOOIYZ1SWIRjk4kQlwmLM94f9k1_5XOz4q8iu40lWhfMoju7ld1C5iO2g-x4oEoog/s1600-h/IMG_0682.JPG"><img id="BLOGGER_PHOTO_ID_5095435444828315554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4shwikEDy9B3KdaTNW7EN8KGoS7cWN6qamS5t7dqWDPIfiQ5BeCTx0_H-itX3h3GDWi2XFOOIYZ1SWIRjk4kQlwmLM94f9k1_5XOz4q8iu40lWhfMoju7ld1C5iO2g-x4oEoog/s400/IMG_0682.JPG" border="0" /></a><br />Garnished with tartare sauce and lemon, the battered fish caused the tune from a frozen fish ad to lodge itself firmly in the heads of diners; simply crumbed in bread, and cooked to a tender consistency, the fish was inoffensive, but not outstanding.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjbWum9fa2WWvhlI84cOd5z8cc8ZSPRB2B_OLgknD5EAvi73QggqK8-buEutCHD0-CPTEfkrIAVk3HAY29FEBGBXWiYRqv69CxqRzKSgkbMehIdq30bd0SJA4NfHO4tHQpu6BPQ/s1600-h/IMG_0686.JPG"><img id="BLOGGER_PHOTO_ID_5095435724001189810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjbWum9fa2WWvhlI84cOd5z8cc8ZSPRB2B_OLgknD5EAvi73QggqK8-buEutCHD0-CPTEfkrIAVk3HAY29FEBGBXWiYRqv69CxqRzKSgkbMehIdq30bd0SJA4NfHO4tHQpu6BPQ/s400/IMG_0686.JPG" border="0" /></a><br />Described as an 'indispensable' element of Danish cooking, the potato did not shine consistently in this sitting. The potato and pork stew was tasty and hearty, but the heaviness of the dish meant it needed to be taken in small servings. The traditional serving of boiled potatoes with butter and fresh herbs was meant with universal distaste from our table, unless smothered in gravy (itself an authentic use of gravy in Danish cuisine).<br /><br /><strong>Third Visit: Desserts<br /></strong><br />Fruit<br />Cheese<br />Danish pastries (<strong><em>wienerbrød</em></strong>), including sultana danish and apricot danish<br />Layer cake<br />Apple Charlotte (<strong><em>Æblekage</em></strong>)<br />Chocolate mousse<br />Whipped cream<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznV9dIoqv0haxf_y-l3brjLpgKk-gPmmS1jW5V9jsFZZ-OIhW4qKwmXb6v8upDP42LLgvAqfHEa0urQstsaAFEHKMJtZzw6LWlB5_w24ZiYkOkKgW0wwynnN1fsYH3HIpMUZRdA/s1600-h/IMG_0688.JPG"><img id="BLOGGER_PHOTO_ID_5095435921569685442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznV9dIoqv0haxf_y-l3brjLpgKk-gPmmS1jW5V9jsFZZ-OIhW4qKwmXb6v8upDP42LLgvAqfHEa0urQstsaAFEHKMJtZzw6LWlB5_w24ZiYkOkKgW0wwynnN1fsYH3HIpMUZRdA/s400/IMG_0688.JPG" border="0" /></a><br />The desserts table made great leaps forward in the warm feelings transmitted between our group and the Danish Club. One diner ran to the smorgasbord with cries of joy at the sight of cheese, while another diner found himself drawn to the table as we left, crazed by the need for just one more spoonful of chocolate mousse, which was airy and had a light chocolate flavour.<br /><br />Clearly the Danes have no fear of lactose intolerance, with huge bowls of whipped cream framing tables full of cheese platters, chocolate mousse and a layer cake which at first looked like a 'traditional' Danish pavlova. On closer inspection, this was revealed as a layer cake of sponge and cream, and slathered with more cream around the edges. The apple charlotte, resembling an apple crumble, was topped with bread crumbs and splodges of golden syrup, and was deliciously warm and filling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPE1ym2p7SsIyHmB9CPik8dwS8kli-fQ-xrHuBNfKPecmNn-5NVN35B_IMgAWgZttjcOZpXNqiMzomnDkrBUWrfwteXmvlxwt3zkDvajVfmbWWt690MrG1A5l_TMDZggvK32dmg/s1600-h/IMG_0689.JPG"><img id="BLOGGER_PHOTO_ID_5095436136318050258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPE1ym2p7SsIyHmB9CPik8dwS8kli-fQ-xrHuBNfKPecmNn-5NVN35B_IMgAWgZttjcOZpXNqiMzomnDkrBUWrfwteXmvlxwt3zkDvajVfmbWWt690MrG1A5l_TMDZggvK32dmg/s400/IMG_0689.JPG" border="0" /></a><br />Most popular with our diners were the Danish pastries. In particular, the triangles of apricot filled 'traditional' pastries were revisited. The origins of these tasty desserts, however, are spurious. Danish pastry is, like the croissant, said to originate from Vienna, and in Denmark, this style of pastry is known as wienerbrød, "Viennese bread". In Vienna, however, the pastry is known as "<em>Kopenhagener Gebäck</em>" or "<em>Dänischer Plunder</em>", and its origin may well be the Turkish baklava.<br /><br /><strong>Overall:</strong><br /><br />Denmark is known for being one of the more expensive countries to visit, so we should have guessed that hygge came with a hefty price tag; at $45 a head, the Danish Club is certainly a few tiers above all-you-can-eat venue, Smorgy's, and the Middle Park location ensures a certain exclusivity.<br /><br />The disappointing elements combined are enough to mean the Danish Kolde Bord is not something we'd choose to do on a regular basis; nor one our wallets would allow! That said, the spread was varied and generous, and even with dietary restrictions, all of our group managed to come away feeling well fed and fairly satisfied. Even the less spectacular dishes did not serve to severely taint the dining experience. The atmosphere of the venue is light and cheery, the wine list is decent, and, with a group of friends, hopefully the combination will allow you to experience those special warm fuzzies the Danes actively seek.<br /></p>Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com4tag:blogger.com,1999:blog-32807221.post-85339918601430111432007-08-05T18:15:00.000+10:002008-04-09T13:34:30.475+10:00<strong>Next Stop: Denmark</strong><br /><br />A well-known Danish quip states that the only time one is likely to find a Dane brandishing a knife is when he has a fork in the other hand. Generally speaking, good food, good company, wine, and comfortable furniture contribute to the feeling of Danish satisfaction.<br /><br />Finding commonality in geography and long, cold winters, the cuisine of Denmark is similar to that in other Scandinavian countries, as well as that of northern Germany. Traditionally heavy and rich in fat, it consists mainly of carbohydrates, meat and fish. This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. Traditional food preparation processes favored in Denmark include smoking and pickling. Locally available food products form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread.<br /><br />The Danish kolde bord (translated, the cold table) corresponds to its Swedish counterpart, the <em>Smörgåsbord</em>. It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style.<br /><br /><br />As a first course (or first visit to the buffet table) one will in all likelihood eat pickled herring (<em>marinerede</em> <em>sild</em>), or another herring dish. As a second course one will in all likelihood eat warm foods (<em>lune retter</em>) served on rye bread with accompaniments. Some typical warm foods would be:<br /><br /><em>Frikadeller</em> -- Danish meatballs, the "national" dish<br />Chopped steak patty (<em>Hakkebøf</em>)<br />Danish sausage <em>(Medisterpølse) </em><br />Parisian steak, <em>(Pariserbøf) </em><br />Veal medallion <em>(Kalvemedaljon) </em><br />Liver with sauteed mushrooms and onions <em>(Dansk bøf med spejlæg og rugbrød) </em><br />Pork tenderloin <em>(mørbradbøf)</em> with sauteed onions and pickle slices <em>(surt) </em><br /><br /><br />Beer (in particular the Danish brands— Tuborg, Carlsberg or Faxe) is the preferred beverage during this meal, especially with <em>lune retter</em>, and through the rest of the cold table meal. It is also quite acceptable to have another shot or two of the <em>Akvavit</em> ("the water of life") along the way. Children generally drink soft drinks.<br /><br />Next comes a selection of cold cuts (<em>pålæg</em>) and salads, as might be found on prepared <em>smørrebrød </em>(open Danish sandwich). Finally one is served a variety of cheeses and fruit, along with crackers or white bread.Naomihttp://www.blogger.com/profile/03786150165357107319noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-80961346282062388022007-07-20T15:14:00.000+10:002008-04-09T13:36:29.386+10:00<strong>Meal #47: Germany</strong><br /><br />The <em>Hofbrauhaus</em> (literally ‘Court Brewery’) in Muenchen was built by a stingy Duke who wanted to save money on his troops’ beer costs, and is probably the most famous beer hall in the world. Distinguishing features of the original Hofbrauhaus include beer served in one litre <em>mass</em> glasses, and drunken Australians, as demonstrated by Naomi, below.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWnqxnRq505veNOG8tkjM9HKmyb6YbVBoyaUYVhAnzSPieX_ux6GJeJLBlDGUjxkpQhNnbbWgJhDsQY3cZjq47C7bHFVhy6nHZ79gC1U7Gvb7GBGDStl5V1mFNqgXvhBp5TR_6w/s1600-h/Nai_spics787.jpg"></a><br /><br /><img id="BLOGGER_PHOTO_ID_5090252497338834482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWnqxnRq505veNOG8tkjM9HKmyb6YbVBoyaUYVhAnzSPieX_ux6GJeJLBlDGUjxkpQhNnbbWgJhDsQY3cZjq47C7bHFVhy6nHZ79gC1U7Gvb7GBGDStl5V1mFNqgXvhBp5TR_6w/s400/Nai_spics787.jpg" border="0" /><br /><br />Aiming for authenticity in its replication, Melbourne’s Hofbrauhaus also sports drunken Australians (including one inexplicably dressed in a chicken suit) and offers Hofbrau beer in <em>mass,</em> as well as in smaller, more civilised sizes. It also boasts traditional German entertainment and traditional German serving sizes (huge!). This week Caroline, Naomi, Sai, Flick, Dale and Rami waded their way through mountains of sauerkraut.<br /><br /><img id="BLOGGER_PHOTO_ID_5090248202371538098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2ozsp_LZybTHSknC38q_d5AAmbGQ5h5xbJZDz3CeVrqtHutcMdEE-Z6_AryTfKPRQpqK6X7yfX-XrNYEMqfPlAGeeqIi3YVHsBrcnCpOPKnQyQR_vy2kLN07yBNqYWk47Nr5ug/s400/IMG_0650.JPG" border="0" /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDssmxntsbEk9tlTJf6BHDkmSwHxJiB1RaFKObEILGKo6oIBIxnsuWbSvfQhO6-PHI-joiyN_ObyJ8epHjMk7ksLhMQLY0ADOYfOf-UxyhQQ_5-UMtKbkvkObXaTQD61T0IpCT9Q/s1600-h/IMG_0628.JPG"><img id="BLOGGER_PHOTO_ID_5090251689884982818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDssmxntsbEk9tlTJf6BHDkmSwHxJiB1RaFKObEILGKo6oIBIxnsuWbSvfQhO6-PHI-joiyN_ObyJ8epHjMk7ksLhMQLY0ADOYfOf-UxyhQQ_5-UMtKbkvkObXaTQD61T0IpCT9Q/s400/IMG_0628.JPG" border="0" /></a><br /><div align="center">The Hofbrauhaus<br />Market Place (off Little Bourke St)<br />Chinatown, Melbourne<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZ8BCV9pRh0Wh7kVBE6NdmiirbyKupVb9mr0LS4EmqDmqeLpV5mSLHxBVyWj00ZohFrBL5pDGZuk2IQ7x5ancypDbuWG1YnQAa13J65F_MFSMFpYsGcn_BjcZ1GFPmvkjl-kVyQ/s1600-h/IMG_0629.JPG"></a><br /></div><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUBLpKezQgGkOWYoJH0TJGpjRZHT34hc-U0TJYk89JXjDDZo86wtXOUrXW2aUikm54DtXhYWHtTTeDabcA736eTLnzjsXgwBxP3M-kYBJaXU4MDiUgaXk6uHipR3opJiWKAd2ww/s1600-h/IMG_0630.JPG"><img id="BLOGGER_PHOTO_ID_5090251230323482114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUBLpKezQgGkOWYoJH0TJGpjRZHT34hc-U0TJYk89JXjDDZo86wtXOUrXW2aUikm54DtXhYWHtTTeDabcA736eTLnzjsXgwBxP3M-kYBJaXU4MDiUgaXk6uHipR3opJiWKAd2ww/s400/IMG_0630.JPG" border="0" /></a>With decor consisting of long, crowded wooden benches, exposed dark wooden beams and warm lamplight, the crowd was certainly reminiscent of the mix of locals and tourists in a Muenchen brew hall. We crossed our fingers that the food would be similarly impressive.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TIlbLWc8CfyKY3V8bMYyYpemNlzY6CyWn2zzFfgY7NKicPCNvTkLgyyx6CeQd6S84pcAbbmXdfJpeJg56CPcrS-iTwXfuceHXgAL2dlBhqVNl5UQbjCmPLAj1yBF7fOpLgxXRg/s1600-h/IMG_0632.JPG"><img id="BLOGGER_PHOTO_ID_5090251011280149986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TIlbLWc8CfyKY3V8bMYyYpemNlzY6CyWn2zzFfgY7NKicPCNvTkLgyyx6CeQd6S84pcAbbmXdfJpeJg56CPcrS-iTwXfuceHXgAL2dlBhqVNl5UQbjCmPLAj1yBF7fOpLgxXRg/s400/IMG_0632.JPG" border="0" /></a> <strong>Entrée</strong><br /><br /><em>Taggensuppe</em>- Soup of the day- Vegetable<br /><br /><strong><em>Hauptspeisen</em>- Mains</strong><br /><br />Goulash with bread dumplings and red cabbage<br />Braised shoulder of venison with polenta, vegetables and cranberry sauce<br /><em>Rindsroulade</em>- a beef dish with bacon, onion and mustard, served with vegetables, red cabbage and steamed potato<br /><em>Krainerwurst</em>- smoked pork and beef sausage, served with mashed potato and sauerkraut<br /><em>Debrecinerwurst</em>- spicy beef sausage, served with mashed potato and sauerkraut<br /><br /><strong><em>Susspeisen</em>- Dessert<br /></strong><br /><em>Apfel strudel</em>- Apple strudel<br /><em>Schwarzwaelder kirschetorte</em>- Black forest cake<br /><br /><strong><em>Getranken</em>- Drinks</strong><br /><br /><em>Hofbrauhaus helles</em>- pale Hofbrau beer<br /><em>Hofbrauhaus dunkel</em>- dark Hofbrau beer</p><p><img id="BLOGGER_PHOTO_ID_5090250800826752450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15_W9HJbtRUdk9EyuX3d4GLDCtnpIncaYiYcLZgJKn5-R9B6lX1lfvmTsBXaTasgJi9Rv9nCwEk0m2WE31e68mDI9NZR064DzAHBrG11_XBCyeMuebdsU8oStBf4ROcZNWbI8cw/s400/IMG_0634.JPG" border="0" /></p><p>Germany is well known for its sausage, so it was exciting to be offered a wide range of <em>wurst</em>. However, when the two sausage dishes arrived, they were difficult to tell apart, both visually and in taste. The allegedly spicy <em>debreciner</em> was very mild, causing Rami to fear he may not be eating beef sausage at all. While German sausage is often subtly flavoured, a trend continued in the deliciously smoky <em>krainer</em>, the taste is heightened with the addition of sharp Deutsche mustard. </p><p><img id="BLOGGER_PHOTO_ID_5090250405689761186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4UYA5OXfEMeEMWoXiH2Bqir1rWo1wEr0KZovJ5pRi7wNeivDYhbNzdodRF8hK0fcOcqlXzyy6NBMwTECMssv_4c-80YCPwN-dsmdysYey2sGerg-wHa5h4XROvMhbLYdVDnXeg/s400/IMG_0636.JPG" border="0" /></p><p>While Dale was disappointed to be told that the restaurant had run out of their speciality (<em>Muenchner Schweinshaxe</em>, pork shank pickled then roasted), he was more than satisfied with the suggested replacement of <em>rindsroulade</em>, which he described as ‘amazing’. A roll of beef stuffed with mushroom, onion and bacon, this dish was slathered in a rich, meaty sauce and perfectly balanced by the side of sweet, red cabbage.</p><p><img id="BLOGGER_PHOTO_ID_5090250087862181250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDJdKmQzGnzPsnvxuJw9eZMr9X393G1-5s9-9KjFBae2Y_EBHXwiBbRqiRBbVMVP_jpk4ygsjcDuxdZ9nH1tsxS0Uw0Ot-9xESOAjLWFCb8pJFAUKouwUsYJUUQDDCYn62WmE-Q/s400/IMG_0638.JPG" border="0" /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uEllkvXlz5NYDmijeFTPaRROenh2mrmfS1qAqrEbbBBEm-wXZhTITPDjDDDkxppe2ItEByzTerI8A5ISQnE5J2Fl8x8_zTxFhgp8iNzXvXH2C_8yiPL_mNs_5Vua_-O0IysdOg/s1600-h/IMG_0633.JPG"><img id="BLOGGER_PHOTO_ID_5090250908200934866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uEllkvXlz5NYDmijeFTPaRROenh2mrmfS1qAqrEbbBBEm-wXZhTITPDjDDDkxppe2ItEByzTerI8A5ISQnE5J2Fl8x8_zTxFhgp8iNzXvXH2C_8yiPL_mNs_5Vua_-O0IysdOg/s400/IMG_0633.JPG" border="0" /></a><br />Paprika, the patron spice of Deutschland featured heavily in the rich goulash. With chunks of hearty, tender meat and the distinctive heat of paprika, this dish was eagerly devoured, leftover gravy sopped up by bread dumpling. Flick and Marty waxed lyrical about their meal, much to the despair of other diners who felt they had chosen less wisely.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1pHm1d7GG7fgCokkx_OnUtkaz64zf78GDmVbjWucWtp6oYfu9d8zVl-ZcvGYpY_x8okPDF51fLGj6ukLPG00giIXSttAUyMzhjPpzBBjI4sgb80nF5jlAsEdugiGi2VzXaPzkQ/s1600-h/IMG_0637.JPG"><img id="BLOGGER_PHOTO_ID_5090250238186036626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1pHm1d7GG7fgCokkx_OnUtkaz64zf78GDmVbjWucWtp6oYfu9d8zVl-ZcvGYpY_x8okPDF51fLGj6ukLPG00giIXSttAUyMzhjPpzBBjI4sgb80nF5jlAsEdugiGi2VzXaPzkQ/s400/IMG_0637.JPG" border="0" /></a>Although they sounded tempting on the menu, the venison and the soup both turned out to be underwhelming dishes. The vegetable soup was unadorned by spices, herbs or anything much of interest. Caroline felt she could have made better soup herself; a bold call, as Caroline does not cook at all. Sai was saddened by the lack of gaminess in the venison, which turned out to have a weak flavour entirely lost in the sauce in which it was drowned. The rubbery polenta side did little to rescue this dish.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bj2HnKy8NcNjPjazqT0GupZUv3iA5ho4LzvcXgs_WFRV-_7CCTf9sVSIh0G5tX9K0fOshbKFT2r4KGO6FGoUJupUxq1FI3MDvSKN9VEeopKhNHb36eTIf9nvmTFQFTGbrK5uLg/s1600-h/IMG_0639.JPG"><img id="BLOGGER_PHOTO_ID_5090249989077933426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bj2HnKy8NcNjPjazqT0GupZUv3iA5ho4LzvcXgs_WFRV-_7CCTf9sVSIh0G5tX9K0fOshbKFT2r4KGO6FGoUJupUxq1FI3MDvSKN9VEeopKhNHb36eTIf9nvmTFQFTGbrK5uLg/s400/IMG_0639.JPG" border="0" /></a> Those of us with a sweet tooth decided to sample traditional German desserts, eagerly anticipating rich, dark Black Forest Cake and light, warm Apple Strudel. Alas, the airy sponge arrived heavily layered with sweet cream, and the strudel was dense, cold and featured a distinctly gluggy filling.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q0zTRgDMquE4GUC0flL4u-U6kDm57tTTKDvXwZkS_DsmLXHdyKZkP9zNTRrfyOuE0qYrw1bAYUr6__0p-GY_DN-ZxCGtHAK_V8rMqDodtFnH4kEBxwFKkEcsbE1TYfaY6dKHEA/s1600-h/IMG_0640.JPG"></a><img id="BLOGGER_PHOTO_ID_5090247940378533010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNM4skgbUKEp8QUqruAPrhX9VSM6jb8O3FMQsxZ8jdq2ZhJBTBvgqjVvUavuZzpyw9624hHeNj4Y2ERQp5LpM8r7dZgOt_a3ojeYkO-tliIkvn1rbC0w2NYobnSX_1OwVrpK0H2w/s400/IMG_0652.JPG" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5090248030572846242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYML1v0A4_MctZ1Ypwt-As2u3uc0379R81vauRfKVaQ7HdwtuAKyoEoDKymyFPbghgYUUyXEgAstQsEGzo2g_UqHSDFUrNnMcND-3_UT8eZSsRJunLyNK-IANFy4XFGIvmL2MprA/s400/IMG_0651.JPG" border="0" /></p><p>The Hofbrauhaus seems to be somewhat of a novelty venue, and it comes at a standard novelty venue price. The duke may have saved a bit of cash at his own personal brewhouse, but mains at this Melbourne inn will set you back at least $20 each. While the bland flavours and lack of variety on the menu don’t appeal to more cosmopolitan tastes, the Hofbrauhaus is paramount in recreating the boisterous atmosphere of a German beer hall. It proudly offers the traditional Bavarian <em>mass</em> of <em>Hofbrau</em>, and regularly features an oompa band and yodelling; if you time your visit well, you may also have the opportunity to enjoy some authentic German slap dancing. Feel free to compare this montage with a similar display of Rami and Caroline’s dancing in our Austrian review a few weeks ago. Rumours that their dancefloor experience similarly ended in blows can not be confirmed...</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCFKr36jWEOvN_ttns6sR3Shx62M-MdwDlKEy009SQXS7p98sdtGw8WUMzX266es7Ou51yt5qxwzckfXCFvkB52RELJ_MKuc4TuUj4Nm1GX024g93J8TivMhYEo_NZUD3MYgzJQ/s1600-h/IMG_0644.JPG"><img id="BLOGGER_PHOTO_ID_5090249014120357138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCFKr36jWEOvN_ttns6sR3Shx62M-MdwDlKEy009SQXS7p98sdtGw8WUMzX266es7Ou51yt5qxwzckfXCFvkB52RELJ_MKuc4TuUj4Nm1GX024g93J8TivMhYEo_NZUD3MYgzJQ/s400/IMG_0644.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Vob9RKKXwC307FBEQ7YtyTJf5wU0hMKxMQtCybNQB2-_YqtiiprGck-01NY-7gKAhts3Y-EHEw1fv-26djMFMFiqI7D8GN7AjW9NEeiyIvuDcZ2bS9eHcXtIj_AnzFivYsaug/s1600-h/IMG_0645.JPG"><img id="BLOGGER_PHOTO_ID_5090248898156240130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Vob9RKKXwC307FBEQ7YtyTJf5wU0hMKxMQtCybNQB2-_YqtiiprGck-01NY-7gKAhts3Y-EHEw1fv-26djMFMFiqI7D8GN7AjW9NEeiyIvuDcZ2bS9eHcXtIj_AnzFivYsaug/s400/IMG_0645.JPG" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEut3YwSuHiXTJ6GxDfBYr8RXc7rWL7Fxvqi4fXz8EFxJv3_Gioi9P-ycMdwX_f1VNpK08ZgKbi96iVchRF8aWOjsRwne_WMnh4X-rv-X8kja7-EjjI5ycZvp04BlW8n_JlIy76w/s1600-h/IMG_0649.JPG"><img id="BLOGGER_PHOTO_ID_5090248288270884034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEut3YwSuHiXTJ6GxDfBYr8RXc7rWL7Fxvqi4fXz8EFxJv3_Gioi9P-ycMdwX_f1VNpK08ZgKbi96iVchRF8aWOjsRwne_WMnh4X-rv-X8kja7-EjjI5ycZvp04BlW8n_JlIy76w/s400/IMG_0649.JPG" border="0" /></a><br /><br /><br /></p>Nickhttp://www.blogger.com/profile/08370300216883340743noreply@blogger.com2tag:blogger.com,1999:blog-32807221.post-40885363268904235062007-07-18T17:35:00.000+10:002008-04-09T13:34:30.476+10:00<span style="font-size:130%;">Next Stop: Germany</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV_b2_s5eapY2VLFG-JoFjWeWuxQ6MWtIgET8-W0Z-2Z1mvqCGq45t93Z5YIOhV_cxDq05xVfXIfg74af0DCUvxuqzOqTBKrx5Rlw1kNZ6Pd-pufa6ba9HLxsh34AV9tnoVyKxw/s1600-h/5germany.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV_b2_s5eapY2VLFG-JoFjWeWuxQ6MWtIgET8-W0Z-2Z1mvqCGq45t93Z5YIOhV_cxDq05xVfXIfg74af0DCUvxuqzOqTBKrx5Rlw1kNZ6Pd-pufa6ba9HLxsh34AV9tnoVyKxw/s400/5germany.jpg" alt="" id="BLOGGER_PHOTO_ID_5088445496382324290" border="0" /></a> <p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU">German Cuisine varies greatly from region to region. The southern regions of </span><st1:state><st1:place><span lang="EN-AU">Bavaria</span></st1:place></st1:State><span lang="EN-AU"> and </span><st1:place><span lang="EN-AU">Swabia</span></st1:place><span lang="EN-AU"> share many dishes among them and with their neighbours to the south, </span><st1:country-region><st1:place><span lang="EN-AU">Switzerland</span></st1:place></st1:country-region><span lang="EN-AU"> and </span><st1:country-region><st1:place><span lang="EN-AU">Austria</span></st1:place></st1:country-region><span lang="EN-AU">.</span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Pork, beef, and poultry are the main varieties of meat consumed in </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style="">, with pork being the most popular by a substantial amount. The average person in </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style=""> will consume up to 67 pounds of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also well enjoyed. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but are not very popular.<o:p></o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from </span><st1:country-region><st1:place><span style="">France</span></st1:place></st1:country-region><span style="">. Throughout </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style="">, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style="">. Certain families may also make their own sausage for personal consumption.<o:p></o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Trout is the most common freshwater fish on German menus, although pike, carp, and European perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas — except for pickled herring.<o:p></o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Potatoes, while a major part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus known as spargel, is particularly enjoyed in </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style=""> as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but spargel, when it is the right season (late Spring). Spargel season is traditionally set to the month before </span><st1:city><st1:place><span style="">St. John's</span></st1:place></st1:City><span style=""> Day.<o:p></o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Beer is very common throughout all parts of </span><st1:country-region><st1:place><span style="">Germany</span></st1:place></st1:country-region><span style="">, with many local and regional breweries producing a wide variety of beers. In most of the country Pils is predominant today, whereas people in the South (especially in </span><st1:state><st1:place><span style="">Bavaria</span></st1:place></st1:State><span style="">) seem to prefer Lager or wheat beer. A number of regions have a special kind of local beer, for example the dark Altbier around the lower Rhine, the Kölsch of the </span><st1:city><st1:place><span style="">Cologne</span></st1:place></st1:City><span style=""> area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weiße, often mixed with fruit syrups, in </span><st1:state><st1:place><span style="">Berlin</span></st1:place></st1:State><span style="">. Beer may also be mixed with other beverages; pils or lager and lemonade, known as Alsterwasser or Radler, is a popular example. Krefelder is an Altbier mixed with Cola (the pils+coke equivalent being Colabier), and Russ a wheat beer mixed with Cola.<o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p></o:p>For more information:<o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><a href="http://en.wikipedia.org/wiki/German_cuisine">http://en.wikipedia.org/wiki/German_cuisine</a> <o:p></o:p></span></p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com0tag:blogger.com,1999:blog-32807221.post-60472510466934429752007-07-18T17:31:00.000+10:002008-04-09T13:36:29.389+10:00<p style="text-align: justify;" class="MsoNormal"><span style="font-size:130%;"><span lang="EN-AU">Meal #46 – </span><st1:country-region><st1:place><span lang="EN-AU">Switzerland</span></st1:place></st1:country-region></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU">The Swiss Club, just like </span><st1:country-region><st1:place><span lang="EN-AU">Switzerland</span></st1:place></st1:country-region><span lang="EN-AU"> itself, was a study of neutrality; as inoffensive to the eyes as the Austrian Club was offensive. Unfortunately, most of the food served was just as neutral and inoffensive.</span></p><p style="text-align: center;" class="MsoNormal"><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwX2BS_SBRaZMetOb9LhvCJ3MMlQuOe-DleOlqacGoyiOw1mMRsGh698smcu3ZmKBwPII9c-1X3XEguQ09pDXsCcZV8b7d-ERUaTe1sz2JwPcrJOM7OP_Yu4BZzNMU_el0E9Brw/s1600-h/IMG_0590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwX2BS_SBRaZMetOb9LhvCJ3MMlQuOe-DleOlqacGoyiOw1mMRsGh698smcu3ZmKBwPII9c-1X3XEguQ09pDXsCcZV8b7d-ERUaTe1sz2JwPcrJOM7OP_Yu4BZzNMU_el0E9Brw/s400/IMG_0590.JPG" alt="" id="BLOGGER_PHOTO_ID_5088440363896405394" border="0" /></a><span style="font-weight: bold;" lang="EN-AU">Swiss Club of </span><st1:state style="font-weight: bold;"><st1:place><span lang="EN-AU">Victoria</span></st1:place></st1:state><br /><span lang="EN-AU">89 </span><st1:address><st1:street><span lang="EN-AU">Flinders Lane</span></st1:street><span lang="EN-AU">, </span><st1:city><span lang="EN-AU">Melbourne</span></st1:city></st1:address><span lang="EN-AU"> City</span></span></p> <p class="MsoNormal"><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaUWiWGltr2s-aEki5WehmwpOWCePpPQraPioGEi-63f3Q6Syw4_-7LKTeO67ijNUi1N5kHBUE3UlhPLrdcbMsVtR6WCibnfwYc6a6HC-py_C0rE7SoE4mHA2GdsVfP9eVSh6HQ/s1600-h/IMG_0594.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaUWiWGltr2s-aEki5WehmwpOWCePpPQraPioGEi-63f3Q6Syw4_-7LKTeO67ijNUi1N5kHBUE3UlhPLrdcbMsVtR6WCibnfwYc6a6HC-py_C0rE7SoE4mHA2GdsVfP9eVSh6HQ/s400/IMG_0594.JPG" alt="" id="BLOGGER_PHOTO_ID_5088440707493789090" border="0" /></a></span><span lang="EN-AU">Every Wednesday, Thursday and Friday night the Swiss Club of Victoria serves traditional Swiss food; cooked by a chef with a remarkable resemblance to the Swedish chef from ‘The Muppets.’</span></p><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mm-UV0ipfSysmU5tjYPHX2TDw_VWJq9d1RSZy9_XoToe4-fizVGMj9yRyMhZsnDdkPGZmYMUOqh_H6VSSo4t6Ib5j_cYnzs4biPIoIdzUHrM91Dsri_3ARnpVBS0boR1rwe7Cg/s1600-h/IMG_0592.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mm-UV0ipfSysmU5tjYPHX2TDw_VWJq9d1RSZy9_XoToe4-fizVGMj9yRyMhZsnDdkPGZmYMUOqh_H6VSSo4t6Ib5j_cYnzs4biPIoIdzUHrM91Dsri_3ARnpVBS0boR1rwe7Cg/s320/IMG_0592.JPG" alt="" id="BLOGGER_PHOTO_ID_5088439754011049346" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNRxI5pT-rZAnchQ9K20tTAJsk_Lz97wmfaHmwHEFphULrVEt_602ZUV3enFI7tOILZW3SVg3QLQfMnvMOolOMVNnZFA0OW1knAEo0P6tNhOs-nK0JBHHOhK0Je-zzXWqA2vz-Q/s1600-h/swedishchef2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNRxI5pT-rZAnchQ9K20tTAJsk_Lz97wmfaHmwHEFphULrVEt_602ZUV3enFI7tOILZW3SVg3QLQfMnvMOolOMVNnZFA0OW1knAEo0P6tNhOs-nK0JBHHOhK0Je-zzXWqA2vz-Q/s320/swedishchef2.jpg" alt="" id="BLOGGER_PHOTO_ID_5088439230025039202" border="0" /></a></span><span lang="EN-AU">The restaurant’s décor focuses on light-stained woodwork, cowbells and big Swiss flag on the back wall. There are two dining areas, a traditional tables and chairs area near the back, and some U-shaped booths near the bar – one of which we occupied. And thus Rami, Caroline, Naomi, Paul, Deb and Ross went last Friday night to sample a selection of Swiss…food…</span></p><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQtcOHrpXGlukaS079LLXfJSWXmQVDiZmSyX1f0P8Sp07-jsS0LcBOMF0MVawLo7CP30xD63ZsNPr-fNNoRyOTiYnNkW_E3I-nqA3pmBmpPxyQFfndTx6lT0GBpgLyGYIRavwdQ/s1600-h/IMG_0608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQtcOHrpXGlukaS079LLXfJSWXmQVDiZmSyX1f0P8Sp07-jsS0LcBOMF0MVawLo7CP30xD63ZsNPr-fNNoRyOTiYnNkW_E3I-nqA3pmBmpPxyQFfndTx6lT0GBpgLyGYIRavwdQ/s400/IMG_0608.JPG" alt="" id="BLOGGER_PHOTO_ID_5088441179940191666" border="0" /></a></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU">Mains:</span></p> <p class="MsoNormal"><span lang="EN-AU"><span style="font-weight: bold;">Traditional <span style="font-style: italic;">Wiener Schnitzel </span>–</span> Crumbed veal schnitzel (with <span style="font-style: italic;">rosti</span>)<br /><span style="font-weight: bold; font-style: italic;">Cordon Bleu –</span> Crumbed chicken breast filled with ham and cheese (with <span style="font-style: italic;">rosti)</span><br /><span style="font-weight: bold; font-style: italic;">Wurstsalat –</span> sausage salad with cheese<br /><span style="font-weight: bold;">Venison <span style="font-style: italic;">Escalope </span></span>in a port wine sauce with <span style="font-style: italic;">spatzli </span>and red cabbage<br /><span style="font-weight: bold; font-style: italic;">Rosti </span>with smoked salmon, avocado and rocket salad<br /><span style="font-weight: bold;">Mixed Seafood <span style="font-style: italic;">Risotto</span></span></span></p> <p class="MsoNormal"><span lang="EN-AU"><o:p></o:p><span style="font-weight: bold;">Desserts:</span><br /><o:p></o:p><span style="font-weight: bold;">Chocolate <span style="font-style: italic;">Fondue</span></span><span style="font-style: italic;"> </span>served with seasonal fruit<br /><span style="font-weight: bold; font-style: italic;">Coupe Swiss –</span> Ice-cream, meringue with hot chocolate sauce</span></p> <p class="MsoNormal"><span lang="EN-AU"><span style="font-weight: bold;">Beers:</span><br /><o:p></o:p><span style="font-weight: bold; font-style: italic;">Falken Prinz</span> (</span><st1:country-region><st1:place><span lang="EN-AU">Switzerland</span></st1:place></st1:country-region><span lang="EN-AU">) 330ml<br /><span style="font-weight: bold; font-style: italic;">Krusovice</span> (</span><st1:country-region><st1:place><span lang="EN-AU">Czech Republic</span></st1:place></st1:country-region><span lang="EN-AU">) dark beer, 500ml<br /><span style="font-weight: bold; font-style: italic;">Erdinger Dunkel Weizen Weissbier</span> (</span><st1:country-region><st1:place><span lang="EN-AU">Germany</span></st1:place></st1:country-region><span lang="EN-AU">) dark wheat beer, 500ml</span></p> <p class="MsoNormal"><span lang="EN-AU"><o:p></o:p><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47hbkb4lMiVL3dOF2ua_4MTeOMaQujNtZlMwub4W_nbtYFvlTrngiZWTnEy60C52oYIz7mWeDgwmY0c7BfKHEeiSYE4EnPM8ONJUv399ZABkcaOSuDZ27-gmslPl7o47qbKl2Yw/s1600-h/IMG_0598.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47hbkb4lMiVL3dOF2ua_4MTeOMaQujNtZlMwub4W_nbtYFvlTrngiZWTnEy60C52oYIz7mWeDgwmY0c7BfKHEeiSYE4EnPM8ONJUv399ZABkcaOSuDZ27-gmslPl7o47qbKl2Yw/s400/IMG_0598.JPG" alt="" id="BLOGGER_PHOTO_ID_5088441686746332610" border="0" /></a>The Meal:</span><o:p></o:p></span></p><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"><o:p></o:p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbJR1f8xQJ09QBL3ZWheX2r0eAjsnWupOKenQjqxymq3qdntVcRbwiMK26bQXgasJjfS12AlJZ3VpPPm6TD5e01GmW0d8I81gExVIuJ9rFCW_s1-vOeW4gm4Pt3uMWFfqk9AorQ/s1600-h/IMG_0601.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbJR1f8xQJ09QBL3ZWheX2r0eAjsnWupOKenQjqxymq3qdntVcRbwiMK26bQXgasJjfS12AlJZ3VpPPm6TD5e01GmW0d8I81gExVIuJ9rFCW_s1-vOeW4gm4Pt3uMWFfqk9AorQ/s400/IMG_0601.JPG" alt="" id="BLOGGER_PHOTO_ID_5088442515675020770" border="0" /></a>All in all the meat dishes were heavy, oily and a touch on the bland side. The only highlight of the meal (besides the beer) were the <span style="font-style: italic;">rosti</span>, Switzerland’s version of the deep-fried potato pancake – although our arteries would have preferred we had the salad as a side dishes as opposed to more oily fare. Both the sausage salad and seafood risotto were also disappointing.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSUaRxrvQ1B3SIoktTmovsmfhpcytXs2wNdFWtrmq20-ma3BPuVQCQFexJxPzYMSCR8OeX6bHvdO-O7PACp5FycLPC5WnkPWhlsqJZ5dJ6MvGt96t-b_6L-zeA2vCXz5SMORYdQ/s1600-h/IMG_0599.JPG"><span lang="EN-AU"><o:p> </o:p></span></a><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-lxJLJHJd92LKafLuvA3_X6_aY450CkhgrC5yu7aqgP731VVX6Xg0Ge9vjF9ZGWo17L6h9QO4bj-V-cbk1OLximqdyJNl1J136Fa9F7ax5UhAACag7FuGTVBJGKsJzzmt3P3uw/s1600-h/IMG_0600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-lxJLJHJd92LKafLuvA3_X6_aY450CkhgrC5yu7aqgP731VVX6Xg0Ge9vjF9ZGWo17L6h9QO4bj-V-cbk1OLximqdyJNl1J136Fa9F7ax5UhAACag7FuGTVBJGKsJzzmt3P3uw/s400/IMG_0600.JPG" alt="" id="BLOGGER_PHOTO_ID_5088442893632142834" border="0" /></a></span><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSUaRxrvQ1B3SIoktTmovsmfhpcytXs2wNdFWtrmq20-ma3BPuVQCQFexJxPzYMSCR8OeX6bHvdO-O7PACp5FycLPC5WnkPWhlsqJZ5dJ6MvGt96t-b_6L-zeA2vCXz5SMORYdQ/s1600-h/IMG_0599.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSUaRxrvQ1B3SIoktTmovsmfhpcytXs2wNdFWtrmq20-ma3BPuVQCQFexJxPzYMSCR8OeX6bHvdO-O7PACp5FycLPC5WnkPWhlsqJZ5dJ6MvGt96t-b_6L-zeA2vCXz5SMORYdQ/s400/IMG_0599.JPG" alt="" id="BLOGGER_PHOTO_ID_5088442060408487378" border="0" /></a></span></p> <p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"><o:p> </o:p>However, where the meal took a fantastic turn was with the desserts. The <span style="font-style: italic;">Coupe Swiss</span> was “the best thing ever” according to Ross, who wouldn’t share it with the rest of us, no matter how much we begged.</span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3yns9gJgzPZyerXrXN3tcdxGgwO88NLlWoWcECPtDqvjyhWoGpJmMaqQ8qY8yZ3dClfN2d5fXQzQfEfeJSSIsPcFnMFKb9MVQqdI1QbmRI_SY3Ea618oFfU4ShhCDvlY45z3ZQ/s1600-h/IMG_0605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3yns9gJgzPZyerXrXN3tcdxGgwO88NLlWoWcECPtDqvjyhWoGpJmMaqQ8qY8yZ3dClfN2d5fXQzQfEfeJSSIsPcFnMFKb9MVQqdI1QbmRI_SY3Ea618oFfU4ShhCDvlY45z3ZQ/s400/IMG_0605.JPG" alt="" id="BLOGGER_PHOTO_ID_5088443649546386946" border="0" /></a>You know Chocolate <span style="font-style: italic;">Fondue </span>is made with good quality chocolate when after all the fruit is gone, there is a fight as too who can use their fingers to clean the bowl of the left-overs. In summary, the main meals served here are a fon-don’t, while the desserts are definitely a fondue!</span></p><p style="text-align: justify;" class="MsoNormal"><span lang="EN-AU"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLiYu54E-CtaScpkcKNkiw3FCI2APForkZ6mFjIt-Em9mxH3vT4BJexKMF4IWMuAyZfNVn5hIr511HMv9ok8CZwNUZsuYq_jCsESNU2Xtimy8HHTX5tq3pM697XjWjTdSgijUlQ/s1600-h/IMG_0603.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLiYu54E-CtaScpkcKNkiw3FCI2APForkZ6mFjIt-Em9mxH3vT4BJexKMF4IWMuAyZfNVn5hIr511HMv9ok8CZwNUZsuYq_jCsESNU2Xtimy8HHTX5tq3pM697XjWjTdSgijUlQ/s400/IMG_0603.JPG" alt="" id="BLOGGER_PHOTO_ID_5088444225072004658" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5ULLlag3Jx4uczk7lMYvKzhywoshcvaHWjQflKlGQDAixDNqPMXUAEer6EySUwu_S9lv9m2zaQzBVV8RIyCFthyphenhyphenkxzjZ55d07BbAg468q4m6Co-ga89-2l70ophTFL5KyUyByg/s1600-h/IMG_0607.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5ULLlag3Jx4uczk7lMYvKzhywoshcvaHWjQflKlGQDAixDNqPMXUAEer6EySUwu_S9lv9m2zaQzBVV8RIyCFthyphenhyphenkxzjZ55d07BbAg468q4m6Co-ga89-2l70ophTFL5KyUyByg/s400/IMG_0607.JPG" alt="" id="BLOGGER_PHOTO_ID_5088443898654490130" border="0" /></a></p>Directorhttp://www.blogger.com/profile/11232430662302610891noreply@blogger.com6