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"I have done a quick calculation and decided that: You can reasonably expect 76,650 meals during your life, but to die only once. We can look on these everyday events as nourishment, sensual gratification, conviviality, cultural expression and, in accumulation, a commentary upon society and life. Surely that's enough for any intellectual."

Michael Symons

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Wednesday
Jan262011

Mrs Kumar Raste's Kolhapuri lamb, care of Dick and the Madhur

 

Sorry for my silence! I have been über, über busy in the week and a half since I have been back in the UK ...and even if I hadn’t been the fun factor in my mealtimes has diminished significantly as I attempt to do the same to my waistline; a healthy, but abysmal diet of exercise and be good to yourself pastas from Sainsbury’s, yawn!
 
In my post on NZ I told you about the extensive Indian feast cooked up by our hosts in Christchurch. Under the instruction of Madhur Jaffery (or the Mad Her as a Scottish friend of ours refers to her), Dick, Jocelyn and Cilla cooked up some wondrous dishes, including this lamb curry.
  
Within Maharashtra, as in much of India, districts, even towns, have their own distinct cuisines. Kolhapur is associated with the foods of the Mahrattas, who were once the bravest of Indian warriors, fighting both Moghul emperors and imperial British forces with great success.

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Tuesday
Jan182011

Sufficiently satiated in Sydney

Following the side trip to NZ, I had 3 days left in Sydney to fit in a few last meals just to make absolutely sure that I would return to London with significant extra baggage, and I am not talking about the contents of my suitcase.

Like with my last Sydney post I am going to share a few images from each meal, with more details about the best later.

Rosso Pomodoro

Diavola pizza

Rosso Pomodoro – Italian cuisine (trattoria); Shop 90-91, 24 Buchanan St, Balmain, NSW, 2041; Ph +61 2 9555 5924

 

Marigold 


Garlic prawn gowgee; Prawn & scallop gowgee

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Saturday
Jan152011

A wee taste of In Zid

What wuth the widding theah wasn’t much time for eatung out un NZ (In Zid). Stull, theah was plinty of gud food going.

OK, so this would be a lot easier if I’d studied linguistics, but you get the point.

From Sydney I made a short trip across the ditch for my cousin Matt’s wedding; this was the main reason for my visiting the southern hemisphere, although you would be forgiven for thinking filling my stomach was the primary motive.

While I didn’t have much time to eat out in NZ, the Brown’s know how to do good food well and so I still managed to fit in most of my favourite quintessentially New Zealand dishes (namely fishes).

The highlight of the wedding canapés were the whitebait fritters.

Fresh New Zealand whitebait, lots of it, held together by egg and possibly a little flour, although if there was any I certainly couldn't taste it. The fritters were served simply, just as they should be, with lemon and tartar sauce. 

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Friday
Jan072011

76 dishes, 14 venues, 4 kilos, 2 weeks in Sydney

I have been eating out so much since I have been in Sydney that I don’t know where to begin. I would love to write about each and every meal and dish, but I am so busy eating more that I don’t when I will find time. There have been so many eating experiences that if I leave them to write up when I am back in London, I will still be discussing Sydney food by the time Easter comes round. So I have decided to provide a visual account, a few images from each place, with more details about the standout meals later. 

Din Tai Fung

Steamed pork dumplingsSteamed crab meat and pork dumplings

Din Tai Fung - Taiwanese cuisine; Shop 11.04, World Square Shopping Centre, 
644 George Street, Sydney, NSW, 2000; Ph +61 2 9264 6010

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Sunday
Jan022011

Charlie’s olive, goat’s cheese and roast cherry tomato tartlets

Updated on Saturday, February 5, 2011 at 3:58PM by Registered CommenterVix

I am still trying to pin down my father for some (any) of the recipes from Christmas Eve and Christmas Day. In the meantime, I have this canapé recipe from my sister. The tartlets are a little time consuming and fiddly to make, but the recipe itself is straightforward and they look great.

In the past I have found tartlets this small have not worked especially well for me because it is hard to roll the pastry thin enough so that it does not overpower the taste of the filling. For this reason, I have also found that they tend to be quite dry. Charlie has overcome these issues by using very moist ingredients, one of which – the olive tapenade – is strong enough in flavour to counteract that of the pastry.

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