Sunday lunch...

There was a touch of spring in this pasta that was part of a nice sunday lunch with friends. It's simple and easy:

1. Saute finely chopped garlic and chili in olive oil [I like lots of garlic and hot chili but adjust to your own taste].

2. Add pre-cooked and peeled broad beans.

3. Add freshly cooked pasta to the pan with some of the water the pasta was cooked in.

4. Mix to coat pasta + season [I only use pepper as there's salt in the pasta water + the parmesan].

5. Add herbs of your choice [we used parsley, mint and basil] + pangritata [crunchy parmesan bread crumbs - reserve some to garnish] and a little parmesan - toss with some additional olive oil to finish.

We served the pasta with a braised artichoke and additional parmesan. There are lots of variations of this pasta that you could do - what about cauliflower, broccoli, fresh peas, anchovies or capers? I'm sure you could come up with many great combinations.

Note: Pangritata, often called 'poor man's parmesan' as it was used as way for Italian peasants to extend, what is, an expensive ingredient. I think this is still a useful technique today but, in addition, pangritata is simply loved for the texture and other flavours it contributes [regardless of whether you are on a budget or not]. It can be used to add flavour and texture to many other dishes as well. So simple but so delicious and crunchy.

To make pangritata:

1. Take some good quality day old bread [mostly I use sourdough] and remove the crusts. Wizz in a food processor until it's bread crumbs [not too fine - chunky will give a better result/texture in the dish]. Do this in batches for a better result.

If you have extra bread and time, make a large batch of crumbs and freeze in meal-size portions so that you have them on hand for a quick pangritata.

2. Put crumbs in a bowl and drizzle with olive oil and mix - add more if you need it.

3. Add grated parmesan and mix.

4. Spread onto a baking sheet and cook at 180 C until crunchy and golden.

Alternatively, you can do this in a pan and vary it by sauteing garlic in the pan before adding the bread crumbs - or even herbs if you like.

More zucchini flowers!

The grower of these stunning zucchini flowers also supplies The Buffalo Club in Brisbane.

These incredibly fresh zucchini flowers were a lovely surprise from Jerome at Sourced Grocer. He sent them home with Dr H to cheer me up, as I was recovering from a not-so-nice dental procedure - and it worked. Certainly took my mind off the whole experience! They were a joy to look at and I was very touched. Thanks Jerome!!

I think these are the best and freshest zucchini flowers I've ever seen in a shop. They were a pale 'spotted' variety that I don't think I have seen for sale, with the flowers attached. The flower is very large compared to the size of the zucchini, which I liked very much as the flower can take more filling and the zucchini is so young that it isn't even necessary to slice it lengthways before you batter and fry.

We stuffed them with a mix of ricotta, mint, parsley, parmesan, chili, garlic. I hope the grower has plenty more to supply as I hope to be able to buy more in the future. A lovely treat and absolutely delicious.

Buttermilk pancakes...

A surprise visit from my parents for afternoon tea meant only one thing: a batch of pancakes! You can make the batter in a snap and be cooking them as you chat - then serve them up piping hot with maple syrup, jam, fruit or whatever takes your fancy or have on hand.

On this particular day it was blackcurrant jam and some leftover cream. My mother prefers maple syrup but was very happy with this jam [a French jam from Burgundy - from Pennisi deli] and didn't seem to mind too much that we'd run out.

I also didn't have any buttermilk and made a substitute that I often use: put approx. 1/4 cup natural yogurt into a 2 cup measure and add a little milk and mix to thin the yogurt; add a little more and then add the rest of the milk to make 2 cups of milk and yogurt mix. It works well.


Buttermilk pancakes [from a Donna Hay recipe]

2 cups plain flour
3 teaspoons baking powder
1/2 cup caster sugar
1 egg
1 1/4 cups milk
3/4 cup buttermilk
75g butter, melted

1. Place flour, baking powder, sugar, egg, milk, buttermilk and cooled melted butter in a bowl.
2. Whisk or beat [I use hand held electric beaters] until well combined.
3. Heat non-stick frying pan or cast iron griddle over medium heat - lightly grease.
4. Cook 1/4 cup of the mixture until bubbles rise to the surface and begin to pop [approx. a couple of minutes or so], then flip and cook for another couple of minutes until puffed and golden.
5. Repeat with the remaining mixture.

Note: Of course you can make these any size that you desire. I use a 1/4 cup measure to scoop the batter as it's quick and keeps the size uniform.

Batter can be made the day before.

The batter can be made entirely on buttermilk, if desired.

Chocolate pots de creme...

This luscious chocolate pot was the happy end to a long Sunday lunch, which also included goat cheese tarts and mushroom soup. It was all that I love in a chocolate dessert: strong flavour, not sweet and a dreamy, smooth texture.

Our friends had constructed the whole lunch from The Balthazar Cookbook [by Keith McNally, Riad Nasr & Lee Hanson], which we had given them, incidentally, as it's one of their all time favourite restaurants.

I like this cookbook a lot. It looks great but, most importantly, it's comprised of a great selection of achievable, well written and formatted recipes. It's straight forward, concise and each recipe is preceded by a introduction [something that all my favourite cookbooks seem to feature, I've noticed]. I like the way it places the recipe in a context and may give a tip or preparation/serving suggestion. There's also a chapter for the basics: sauces, dressings, stocks, confits, tapenade and mayonnaise - always handy.

Balthazar, in case you're not familiar, is a renowned brasserie in SoHo, Manhattan - so do something nice for yourself and pay a visit should you be visiting NYC.


Chocolate Pot De Creme

1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
225g [8 ounces] Valrhona semisweet chocolate, coarsely chopped
6 large egg yolks

Preheat oven to 130 C or 250 F.

1. Combine cream, milk, sugar and vanilla in a medium saucepan.

2. Whisk to combine and bring to boil over a medium flame.

3. Add chopped chocolate and whisk until chocolate has melted.

4. Remove from the heat.

5. Lightly beat egg yolks in a medium sized bowl.

6. In a slow, steady stream, add egg yolks to the chocolate-cream mixture while whisking. Whisk until smooth.

7. Divide the mixture among 6 ramekins, bowls, pots or even espresso cups.

8. Place ramekins in a large casserole or high-sided baking dish and pour cold water into the baking dish so that it comes half way up the ramekins.

9.Cover tightly with foil and bake on the centre rack for 1 1/4 hours.

10. The custards should jiggle slightly in the centre when finished. Let cool to room temperature and then refrigerate. Serve cool.


My friend served his chocolate pots with fresh raspberries but you could also serve a crispy biscuit on the side like a tuille or perhaps madelaines, as I enjoyed in Paris.

Balthazar Restaurant
80 Spring St
New York
NY 10012
[between Broadway and Crosby]

+1 [212] 965 1414 for reservations

www.balthazarny.com

Ladro Greville...

Whole baked snapper stuffed with lots of garlic, herbs, fennel served on a warm risoni salad and finished with a herb and grappa butter.

White base pizza: mozzarella, tallegio, potato, rosemary, truffle oil and basil.

Super fresh salad: fennel, radicchio, rocket, chicory and witlof.

Before the crowds flooded in.

Ladro Greville
162 Greville Street
Prahan

03 95102233

Lunch:
Fri - Sun: 12- 3pm

Dinner:
Mon - Fri: 6 -late
Sat - Sun: 5.30 - late

Bar:
Mon - Thu: 6 - late
Fri - Sun: 12-late

www.ladro .com.au
eat@ladrogreville.com.au

Ladro Gertrude
224 Gertrude Street
Fitzroy

03 94157575

Lunch:
Sundays: 12 - 3pm

Dinner:
Mon - Fri: 6 - 11pm
Sat - Sun: 5.30 - 11pm

www.ladro.com.au
eat@ladrogertrude.com.au

Little fishes...

Here's a little bit of Movida to have at home. Frank Camorra, chef and owner of Melbourne restaurants Movida and Movida Aqui, imports this excellent range of fish and shellfish from Spain. They also appear on the conservas menu at the restaurants.

Luckily for us, we can buy them at Sourced Grocer. My friends said the mussels were particularly good.

Ps: The bottle in the background is a really delicious pomegranate vinegar from Oliviers & Co. Highly recommended.

Pearl jam..

Gooseberry and Vanilla jam.

Pearl Cafe have started a line of their own products - and here's a fine example! A beautiful golden jam packed with chunky fruit and vanilla bean seeds. Dr H was thrilled to see Dan's promised jams are now for sale and was even more thrilled to find there was gooseberry on offer [a fruit he is particularly fond of].

We're looking forward to what else their might be in the future.

Pearl Cafe
28 Logan Road
Wooloongabba
Brisbane
Queensland

Tacconi pasta...

I couldn't resist buying this Tacconi pasta on a recent visit to the Prahan Markets [from Oliviers and Co.].

The Morelli family are 5th generation pasta makers and have been in the pasta business since 1860. Tacconi is a thick curly edged lasagnette style pasta. Morelli extrude their Tacconi through bronze dies to create a rough surface and then air dry it slowly over 36 hours. It's characteristic shape and rough surface make it perfect for rich earthy, ragout sauces [eg: mushroom/truffle, rabbit, goat, game].

The special thing about this semolina pasta is that Morelli leave the germ [the heart of the grain] still intact. The result - a more flavourful, rich pasta. This whole wheat pasta is also organic.

Can't wait to try it - if only I can make up my mind about the sauce! Think it will have to be mushroom.

Zucchini flower pizza...

Just out of the oven - ready to eat, straight off the hot stone.

Finished pizza, ready to be placed onto the hot stone and cooked in the oven.

Female zucchini flowers, sliced in half with a little of the baby zucchini trimmed and left attached [or you could cut them off, grate them and place on the pizza].

A recent trip to the market meant we had a bunch of zucchini flowers in the fridge, and as I just happened to have some left over fresh yeast we decided that zucchini flower pizza was the perfect choice for a lazy Sunday night dinner.

Of course, you can adapt this recipe and add any combination of topping and cheese that you like. My favourites include: mushrooms, kalamata olives, spinach, zucchini flowers, potato, blue cheese, fresh buffalo mozzarella and artichokes. There are an infinite number of choices really, so use your imagination!

Most often I make 'pizza bianche' [white base pizza] which, as the name suggests, means that tomato sauce is not used on the base. For fans of the tomatoey pizza, it's much better than you may think. Instead of sauce I rub olive oil over the base. My favourite white base pizza is fungi porcini with asiago cheese. The absence of the tomato sauce means the star ingredients really get to be the feature. Give it a try.

Pizza dough: makes 2 large pizzas [from 'Two Greedy Italians' by Antonio Carluccio & Gennaro Contaldi]

500g strong plain flour [plus extra for dusting]
10g salt
10g fresh yeast
325ml lukewarm water
semolina

1. Place your terracotta tile or pizza stone into the cold oven and preheat the oven to 250 C.

2. Put flour and salt in a large bowl - make a well.

3. Crumble the yeast into a small bowl/cup and add a little of the lukewarm water. Stir until dissolved and mix dissolved yeast into the remaining lukewarm water.

4. Pour the yeast and water into the flour and stir, using a fork, gradually incorporating the flour until you have a dough [add a little more flour if you find the dough seems too sticky].

5. Shape the dough into a ball and leave to rest on the bench, covered with a damp cloth, for 5 minutes.

6. Knead the dough for 8 - 10 minutes, until it has a smooth, velvety soft texture.

7. Cut the dough in half with a sharp knife. Knead each piece for a couple of minutes and shape into balls.

8. Cover with a damp tea towel and leave in a warm place to rise, for 30 minutes [now is a good time to prepare the toppings, if you haven't done so already].

Note: Using a pizza stone or tile [I use an unglazed terracotta floor tile] helps to cook the dough and the porous surface creates a crispier crust.


To form the dough:

1. Sprinkle a little flour onto a clean work bench and press the dough out, using your finger tips, into a circular shape. Gently pulling and stretching, once the dough is flattened out, is ok as well.

I also like to pick up the dough and turn it around during this stage and let gravity do some of the work. I also like to rest the dough over the back of my knuckles and move the dough around in a circular motion, letting it drape and stretch a little. Takes a little practice but it does the job and there's less chance of the dough tearing.

2. The finished dough should be as thin as a pancake, with a slightly thicker border.

3. Sprinkle a large wooden board, one with a handle if possible, generously with semolina.

4. Transfer the dough onto the board.

5. Place on the toppings - remember, too much topping will make your pizza soggy [see below]. I like to do this quickly so the dough doesn't stick to the board.

6. Take hot tile/pizza stone out of oven [I usually place it on top of the cook top].

7. Lift front of the dough and slightly lift and slide your fingers underneath around edge of pizza to loosen from the board.

8. Hold wooden board, on an angle, over the hot tile/stone and give it a sharp shake [or two] toward the stone. All going well the semolina should roll the dough straight off the board and onto the stone.

9. Place into the oven and cook for 7 minutes [or 9 minutes if you want a crispier base]

10. Remove from oven, drizzle with olive oil and eat!


Topping:

neopolitana sauce or tinned plum tomatoes, crushed
extra virgin olive oil
parmesan, freshly grated
mozzarella, sliced thickly/roughly chopped
basil leaves or dried oregano [optional]
zucchini flowers [cleaned and sliced in half lengthways]

1. Spread a small amount of the sauce or crushed tomatoes evenly over the base - not too much or the pizza will be soggy.

2. Drizzle with olive oil.

3. Sprinkle with Parmesan, basil leaves or oregano and grated zucchini, if using.

4. Place on pieces of mozzarella and zucchini flowers.

Hu Tong Dumpling Bar...

Spring Onion Pancake

Salt and Pepper Tofu with Gai Lan in Oyster Sauce

Hu Tong Dumpling Bar in The Cullen, Prahan is the sister restaurant to the original Hu Tong Dumpling Bar in Market Lane in the CBD. This very popular restaurant seems a perfect fit for The Cullen and was a constant temptation while we were guests there.

On the morning we ate there for yum cha, the restaurant was bustling and busy but we were lucky enough to score a seat. We had a view of the window to the kitchen where the dumpling makers expertly pinch, fold and gather dough into a whole range of luscious dumplings - something to distract us from our hunger until a food trolley turned up.

We didn't have long to wait but, alas, yum cha is not the vegetarian's friend. The staff, however, were more than happy to assist me with some additional options, from the menu, that may have not appeared on the trolleys. All were really good. We both agreed the dumplings were the among the very best we've eaten.

After eating far too much, we succumbed to the temptation of warm, freshly baked custard tarts [I'm sure my eyes rolled around in my head as i took the first bite....that texture!]. They were the best.


161 Commercial Road
The Cullen Hotel
Prahan
Melbourne 3141

www.hutong.com.au

Open for lunch and dinner Monday - Sunday.
Lunch: 11.30 - 3.00
Dinner: 5.30 - late

Also at:

14 - 16 Market Lane
Melbourne 3000

Red Spoon Korea...

I didn't think I would be able to eat this very large rice omelette but it was so delicious I finished the lot!

It's a great place to stop for a quick, casual lunch or dinner and conveniently located to The Cullen [Art Series Hotel] and the Prahan Market. The service is very friendly and always helpful. They are happy to help with suggestions and were happy to create a vegetarian version where possible.

The menu is offers many choices and is perfectly suited to choosing a selection to share between a group.

Red Spoon Korea is a small restaurant but it has been nicely set up and decorated in a cute and whimsical way - very nice. And best of all, you can enjoy it all on a budget as mains are under $15. So work up an appetite and go and get yourself a big bowl of noodle soup!



Red Spoon Korea
176 Commercial Road
Prahan 3181
Melbourne

03 9529 5225

Lunch: Tuesday - Sunday
Dinner: Tuesday - Saturday

BYO

Callington Mill...

Callington Mill organic stoneground flour from Oatlands in Tasmania.

The result: 2 great loaves of bread! Here's a slice toasted and topped with what I could scrape out of a jar of Crab Apple jelly.

Some friends bought us this very special stoneground flour, from the recently restored Callington Mill, while on their holiday in Tasmania. Built in 1837, it is Australia's only operating Georgian windmill [of the Lincolnshire style, apparently].

The resulting bread, once sliced, revealed a lovely light brown colour, as you can see. It has a delicious taste and a 'chewier' texture, in comparison to the flour that I usually bake with. I hope my friends enjoy their loaf as much as we're enjoying ours!

I was reminded of the our favourite milk bread that my parents used to buy for us, as children, from a great bakery just a short drive from where we lived. It was a weekly ritual. We usually managed to convince them to include half a dozen of the best cream buns I've ever eaten. Ahhh, the smells - I would go along just for that.

flour@callingtonmill.com.au
www.callingtonmill.com.au


Note: check out this lovely story on Callington Mill, screened last night in Australia on the ABC. It was the first episode of the new series of 'Poh's Kitchen - on the road'. I really enjoyed it.

www.abc.net.au/tv/pohskitchen/episodes

The episode is titled 'Tasmanian Flour' and screened on Wednesday 31st August 2011.

Flamingo fab...

A quick stop at Flamingo after lunch for a Genovese coffee and one of Annette's sweet treats. Today Dr H chose a fudgy brownie served Flamingo style with hot pink whipped cream! Oh yeah.

All this while you soak up the lane atmosphere and the get latest gossip from Annette and Christina - excellent!

Flamingo Cafe
Winn Street
Fortitude Valley
Brisbane Qld 4006

07 3252 7557

www.flamingocafe.com.au

1889 Enoteca...

A recent visit by Dr H to 1889 Enoteca where he enjoyed a Roman Jewish Artichoke with a lemony mascapone [he thinks] and some lovely barrumundi on asian greens and a green olive tapenade.

1889 Enoteca
10 - 12 Logan Road
Woolloogabba Qld 4102
Brisbane

enoteca@1889enoteca.com.au
www.1889enoteca.com.au

Fresh bread!

This super tasty bread was made by my father, who has been refining his bread making method and reckons this is his best loaf yet. I think I agree! Great crust, texture and flavour.

I think the recipe is one by Jim Lahey, from the Sullivan Street Bakery in New York, who is well known for his no-knead method. It does involve a long period of fermentation [24 hours] which is essential for developing such a great flavour.

I'll get the recipe and Dad's tips - post soon.

Coffee Alchemy: 'artisan roasters alchemist brewers'...

Our Sydney friend and food writer, David, recently visited Coffee Alchemy in Marrickville and was so impressed he bought us some beans to try.

The roast he chose was 'Goodness Galileo', which we love. It has a beautiful full, strong flavour but is well rounded and balanced. In short, completely delicious.

I think I might have to do some on-line shopping or send David on an errand next time he's in Marrickville!


Coffee Alchemy
24 Addison Road
Marrickville NSW 2204

02 9516 1997

shop@coffeealchemy.com.au
www.coffeealchemy.com.au

Fried zucchini flowers...

Stuffed and ready to dip into the batter.

Zucchini flowers are plentiful in Brisbane at the moment and I've been making the most of it: zucchini flower pizzas; salads; baked; with pasta or stuffed and fried in crunchy batter [one of my favourites].

So here's a recipe for stuffed and fried zucchini flowers. If you've never made them be assured that it's not difficult. At worst it's a little fiddly to prepare and stuff the flowers but the result is well worth the effort!

Fried zucchini flowers

Prepare the zucchini flowers: [I usually make 6 for 2 people, as a meal]

1. Select just-picked female flowers [they have a very small zucchini attached]. The flower should not look dried out and shrivelled. The ends of the petals should be easy to open and not stuck together. The zucchini should be glossy and shiny and be vibrant green in colour.

Of course, the best option is to grow your own and pick them just before you need them.

2. Check the flowers for dirt and insects. Wash gently if needed.

3. Trim the ends of the zucchini and slice it vertically, being careful not to go too close to the flower.

4. To remove the stamen, I find it easiest to stand the zucchini flower in a small glass. This leaves both hands free to do the fiddly part. Gently open the petals and, using a small pair of scissors snip the stamen at the base. The base of the inside of the flower should be smooth and flat.

Prepare the stuffing:

What you stuff the flower with is only limited by your imagination. Here are some options:

1. Ricotta stuffing -

ricotta: from the deli - not the type sold in a tub at the supermarket [by itself or combine with your favourite cheese eg: blue. Adjust seasonings to suit]
nutmeg
parsley
mint
parmesan
lemon zest
chili [finely chopped]

Mix all ingredients together [I find it best to use a food processor as it gives a nice smooth result and is easier to pipe].

Put mixture into a piping bag or plastic bag and snip the corner off.

Place zucchini flower into the small glass and gently open the petals. insert the nozzle of the piping bag and fill with the cheese mixture. Don't overfill.

Draw the ends of the petals together and gently twist.

Repeat with the other flowers and set aside until you're ready to fry them [this, of course, can be done in advance].


2. Cubes of cheese: the quick and easy option -

Choose anything that melts quickly, for example - gorgonzola, mozzarella, brie, asiago, goat chevre or any soft, fresh cheese. You could also include fresh herbs, anchovies, walnuts, capers, chopped proscuitto or a little fried speck.

This method may be preferred if you're short on time and don't want to bother with a piping bag.


Prepare the batter:

1 3/4 cups self raising flour
1 1/2 cups sparkling white wine or sparkling/soda water
vegetable oil [eg: peanut, rice bran oil - something with a high smoke point]


Mix all ingredients together in an open mixing bowl [this will make it easy to dip the flowers].

Heat the oil to a high temperature [to test: place the end of a wooden spoon in the oil; foamy bubbles should form around the handle if it's hot enough]

Place a couple of stuffed flowers into the batter and coat evenly. Remove one and allow the excess to run off.

Place carefully into the oil using tongs. I only fry two at a time, so as not to lower the oil temperature too much. Turn the flowers over to ensure they brown evenly. Remove when golden brown. Keep warm.

Repeat with the remaining flowers.

Serve garnished with lemon wedges. Mayonnaise makes a good accompaniment [Japanese mayo is my favourite if I can't be bothered to make my own] or even a jammy tomato sauce with loads of flavour.

No matter what you decide, whomever you make these for will love you for it!

PIckles @ Pennisi...

Oh, I do love dill pickles - well, any pickled vegetable actually. Everything from onions to seaweed, it's all fine by me.

On our visit to Pennisi Cuisine yesterday, we scored this giant jar of cornichons for an unbeatable $7.95. How could I resist? A pickle addicts dream at a dreamy price. They're very nice as well. Crunchy texture, not sweet but well spiced with a good dill flavour.

I guess that's what keeps me coming back to Pennisi - the great range of products [they specialise in Spanish, Mexican and also have a good range of Kosher foods] and the low prices.


Pennisi Cuisine

17 Balaclava Street
Brisbane Qld 4103
07 3891 7643

Papa Sala's paella...

This huge paella was made to commemorate my friend Luisa's father, Juan Sala, at his memorial. Juan was known for making paella and had taught nearly all the family and friends there to make it, so it was a touching moment when it was served.

Luisa's brother Carlos was the chef and the result was appreciated by everyone, it seemed, as the whole pan was emptied in no time!

Here's to you, Juan Sala, and a wonderfully full life.

Crosstown Eating House...

House-made pumpkin and amaretti ravioli

A very nice night out at the Crosstown Eating House in my favourite precinct of Wooloongabba. The menu offers some more than one choice for vegetarians and we all liked the sharing plates. I especially enjoyed the pan fried haloumi with beetroot, quinoa, lemon and almond - really delicious.

On the new menu is a warm chickpea salad that includes cauliflower, croutons, tomato and kale. Sounds great!

23 Logan Road
Wooloongabba, Brisbane 4102
Queensland

07 3162 3839

www.thecrosstown.com.au

Roman artichoke...

Roman artichokes: cooked and ready to eat.

Prepared artichokes in water acidulated with lemon juice.

Carciofi alla Romana: ahhh, something of true beauty - and tastes even better.

There's nothing like being in Italy for artichoke season. The markets are packed with many varieties and women sit on boxes preparing them so that the Italian cook can take them home and put them straight into the pot.

The other delight for me is that 'Roman artichoke' appears on every menu - and of course I order it every time! Roman artichoke is a typical Roman dish where the artichokes are braised in olive oil, dry white wine, water, lemon and fresh herbs. The result is tender, moist and delicious.

I can't take the credit for cooking these beautiful artichokes - this is Dr H's passion. He loves to cook artichokes in all kinds of ways but has a special fondness for Roman artichokes. He likes to tweak the traditional recipe, as he is known to do, and on this occasion has used his own special mix of home grown and dried herbs [courtesy of a friend of his mothers].

Preparation of the artichokes:

1. Starting at the bottom, pull off the tough outer leaves until you reach the tighter centre of the artichoke, which is a lighter green in colour.

2. Cut at least 1/3 of the top of the artichoke and discard.

3. Trim the length and outside of the stem and the base of the artichoke with a paring knife.

4. Put in acidulated water. Place an inverted plate on top of the artichoke/s to ensure they stay submerged in the water.

Roman artichokes [Carciofi alla Romana]:

1 tablespoon chopped parsley
3 tablespoons chopped mint
1 tablespoon olive oil
2 garlic cloves, chopped
salt
pepper

3/4 cup virgin olive oil
1/2 cup dry white wine
3/4 cup water
[* The amounts for the oil and wine can be adjusted of course to suit your dietary needs/preferences. These amounts approximate the traditional braising liquid]
lemon juice to taste [inc. zest if you want a stronger lemon flavour]

1. Mix the parsley, mint, olive oil, garlic, salt and pepper

2. Rub into the cut side of the artichokes, pushing the rub down between the leaves

3. Choose a pot that isn't too big - you need one that will hold the artichokes close together while they cook. Mix the remaining liquids in the pot and put the artichokes in upside down, so their stems are sticking out of the cooking liquid [we have cooked them lying on their sides and find this works just as well, particularly if the stems are thick as they tend not to over-cook]

4. Cover pot and cook on a low simmer until tender - about an hour [depends on the type/age of the artichoke]

5. Lovely eaten hot or cold

Remember to remove the choke [the fibrous, bristly and prickly part in the very centre], especially if you've cooked older artichokes as the choke will be larger. You can remove the choke by scraping it out with a teaspoon before you cook it or after cooking, which I think is easier. Young artichokes have very little choke or none at all. If it's present, it will be very soft and edible.

It's very important not to eat the mature choke as it's a choking hazard [hence it's name?]. I'm not sure why anyone would even be tempted to eat it. It has an awful texture and is completely unappealing!

Urbane...

Organic baby tomatoes: slow roasted sorbet and soup; candied olives, petit basil and crisp bread.

Confit shallots and radish; white onion and fennel veloute, petit herbs.

Heirloom beetroot: confit, fossilised and cellophane.

Vegetarian's are usually excluded from degustations as restaurants usually don't provide the option. However, it seems like things are changing - vegetarian degustations are on the rise! And not a risotto or plate of pasta in sight. These predictable vegetarian choices are nowhere to be seen. Instead imaginative and inspiring dishes appear before you, giving you new faith in fine dining cuisine for vegetarians.

Here are a few examples of the food served during the vegetarian degustation: beautiful flavour combinations, interesting ingredients and exquisite presentation.

Dr H had the meat/seafood degustation which, he said, was wonderful. It was also more substantial than the vegetarian option, simply because of the ingredients. The pescatarians at the table were very jealous, as they looked longingly at Dr H's scallops, trout and kingfish - wishing they could have had a seafood degustation.

Regardless, it was a great birthday gift, from our friends, to Dr H and me. A very enjoyable night!

179 Mary St
Brisbane, Queensland

www.urbanerestaurant.com

Smash it up!

I'm making the most of all the the plentiful herbs that are available at the moment. The cool weather means a wide variety have been appearing at the market and we are spoiled for choice.

I was a little overzealous with my herb purchases at the last market so I made some pesto to use up some of the excess. This batch included: watercress, rocket, parsley and basil. The result was packed with flavour and a big garlicky punch - just the way I like it.

So handy to keep in the fridge for everything from pasta, pizza, sandwiches, crostini, bruschetta, as a dressing for potatoes or to blob into a tomatoey soup.

Sourced Grocer...

In my neighborhood of Teneriffe there are many cafes, restaurants and bars - and a convenience store that stocks standard supplies. So, you can imagine the excitement when the Sourced Grocer appeared about 10 steps from the back of my building.

The owners, Jerome and Louis, have a great range of carefully selected, reasonably priced groceries and vegetables with a focus on the locally sourced. They even sell my favourite bread by Levain baker, Terry Wilson.

There is also a cafe selling a range of simple food. A lovely place to pick up some ingredients, browse some cookbooks and sip a coffee. Sourced Grocer is definitely a welcome and much needed addition to Teneriffe.

11 Florence St, Teneriffe Q 4006
T: 07 3852 6734

www.sourcedgrocer.com.au

Zopf: I made it myself!

Experimenting with size and technique: zopf dough ready to go into the oven.

Ready to eat!

Well it's official, I've been bitten by the bread making bug. And so has my sister for that matter. Is something going round? I love the process and the result is spectacular and delicious. Who could ask for anything more?

Cavallo nero time!

The cooler months in Queensland mean the appearance of many vegetables that just don't cope with the heat during the summer. Winter doesn't last for long here, so it's important to make good use of this time and get cooking while there are such great treats as cavallo nero [also known as black cabbage, Tuscan kale and, my favourite, dinosaur cabbage!].

Cavallo nero is actually part of the kale family, which I also love but am sadly unable to buy here it seems.

Cavallo nero's long bubbly textured leaves are a beautiful dark green, almost black in colour [hence it's name] and has a sweet, nutty flavour. It can be used in many dishes: soups [essential in Ribollita], braises, bruschetta, risotto and pasta.

I've included a recipe from Antonio Carluccio for Bianco E Nero [braised black and white cabbage] - a lovely winter dish that can be eaten as a soup, if you cover the pan to keep the moisture in, or as a side dish if you let the moisture evaporate.

Bianco E Nero

300g black cabbage [cleaned weight], tender black leaves only, cut into narrow strips

5oog white cabbage, cut into narrow strips

4 tbsp olive oil

2 cloves of garlic, coarsely chopped

250g smoked gammon, cut into thick slices, then into strips OR cooked cannelini beans or chick peas, if you don't eat meat or pork

1 litre water/stock [good for flavour if using beans or chick peas]

1 fresh chilli, finely chopped

1/2 tsp black peppercorns

1/2 tsp cumin seeds

salt to taste

1. Sweat the olive oil, garlic and gammon in a large pan

2. When the garlic starts to colour, add the water/stock

3. Bring to the boil and scoop off the froth

4. Add the black cabbage, chilli, peppercorns and cumin

5. Put lid on and simmer gently for 10 minutes

6. Add white cabbage [and cooked beans/chick peas, if using] and cook for a further 20 minutes [longer if you like it very soft, shorter if you want it al dente]

Note: I often make this only with Cavallo Nero which makes for a shorter cooking time especially if the leaves are young.


Biano E Nero is also a perfect accompaniment to Pizza di Polenta [polenta cake].

Pizza di Polenta

500g 3-minute polenta

extra virgin olive oil

salt to taste

water

1. Put polenta, salt and 4 tablespoons of olive oil in a bowl

2. Boil some water

3. Pour in enough to to obtain a workable mixture [about 200ml]

4. Form four polenta balls with your hands and flatten each on a flat surface, while mixture is still warm, to form a flat cake

5. Fry the cakes over a medium heat for 15 minutes on each side, adding more oil as it's needed

* This recipe can be made into one large cake and cut into 4 wedges to serve *