A bit of pretty and a bit of perfect. What better way to spend an afternoon with the sisterhood. This decadent High Tea was found at the foot of the Dandenong mountains. Each morsel was delicate, delightful and delicious. The presentation detailed, exquisite and colourful. The tea was tasty and plentiful. Several tea options were available to match with the sweet or savory. Sometimes we need to stop and take the time to enjoy lovely company, food and conversation.
It is important to feather these activities into our lives. It keeps us grounded, sane and connected to the real world. We touch base and check in with our friends; it’s a two way street of benefit. It also adds a richness (not just a sugar hit) to your world that other people and experiences bring. Go ahead and make a calendar entry to catch up with friends in a novel way.
This morsel of tastiness was an entree to a great meal courtesy of The Strand in Williamstown. The fat, juicy scallops nestled on a pea puree with a drizzle of grapefruit sauce were magnificent. They were sprinkled with a zesty toasted gremolata that provided another texture to the dish. This inspired offering was followed by a squid ink risotto topped with seafood, and a citrus tart with mango coulis and macadamia ice-cream. Beautiful quality food that left you enjoying the meal, but not overly stuffed by volume.
As decadent and delicious as this meal was, the celebration was to mark the success of a project at work. Big wins are to be acknowledged and reveled in. Reinforcing the great work with a sensory experience builds a lasting memory. Make sure that you enjoy and pay tribute to the moments of success, as it will sustain your energy and drive. Celebrate the victory!
As a treat, I took myself and some family off to a regional longest lunch event. The food and wine was delightful as expected, but there were two unexpected morsels of serendipity.
The first was the stalls of local tastes with knowledgeable produce purveyors. We could sample and enjoy a range of breads, olives, dips, jams, vegies, etc. Try before you buy! all whilst being plied with bubbles and delectable canapes made from these ingredients. The second was the luncheon menu which explained the picturesque and fragrant offerings on one side, and on the reverse side gave the supplier names and distance in kilometers to their farms. It was a delicious and very local affair, very low food miles indeed. Special mention goes to the rhubarb and macadamia tart. The crumble crunch, beautiful treacle, tart sorbet and smooth quark were lovely subtle counterpoints [Yes, we had a quark – and it wasn’t a subatomic building block of physical matter]. The flavours were delicate and unexpected, an enticing and light finish to the meal and a treat to the senses. See what you can find that is yummy and local!
Delicious, absolutely delicious. Weddings are a nourishment for the soul. They restore our faith in humanity and our ability to love one another. Two people that can find each other in this vast world and choose to live together for the rest of time are to be cherished. Not only do they sustain each other, but they also bring hope and happiness to all of us. We are reminded of our bonds with our partner, family and friends. It is how we perpetuate; it is why we exist.
Weddings can be stressful and full of drama, but when convention and expectation is set aside, the truth of the occasion is allowed to unfold like the flavours of a gourmet meal, a truly remarkable celebration. The pageantry and emotion of the ceremony is rich and heartfelt. The joy experienced by those able to attend is palpable. Also the party afterwards is really fun too. I was lucky enough to attend a wedding this week where the canape morsels were as divine as the wedding itself, and the wedding cake was simply beautiful and delicious. The magic of the evening set a new benchmark for enhancing the flavour of cake. Yum!
There is nothing better than sampling the rewards of your own efforts. I don’t have much space for a garden but I squeezed in two passionfruit vines. I tended them, watered them and finally after many months they sprung to life and grew in every direction. They seemed to flower everywhere along the vine, and with some serious searching I found some green fruit. I watch the fruit each day, but it stayed green. It was only after several more weeks that the vine seemed to drop these lovely purple balls, as though it knew they were ripe and was casting me a tasty delight. They tasted all the better for it. Yum.
I also turned my hand to capsicums. From two small plants they went wild and provided a plethora of fruit in red, yellow and green. I enjoyed an omelette with fresh capsicum this morning, which was such a treat. So no matter how small a space you have, try growing something and be connected to nature. The harvest is a delicious bonus!
I enjoy an oyster and not just any old oyster. My favorite restaurant poaches them in a lightly salted, spiced lime and lemongrass broth, situated on a slice of mushroom. They come in a specially designed earthenware plate with scooped out hollows in which the oysters are nestled. The plate has mini peaked earthenware caps to hold the heat and flavor until each morsel can be consumed. It’s a bit like a shell game peaking under the caps for the delicacies beneath. Yum.. I need to plan a visit before the drooling becomes too obvious.
But no, these oysters even out did the Monsoon oysters. I attended a function where oysters were plentiful, oh-natural with various dressings and citrus wedges. This was a battle of the States.
There were oysters from Sandy Bay, Tasmania and Sydney rock, New South Wales and Coffin Bay, South Australia. It was a feast for oyster lovers with unlimited helpings, and wine a-plenty. Previously I’ve really enjoyed the Tassie oysters which are generally plump and creamy, but this year the Sydney rock oysters [left] were quite tasty with only a hint of salt. The Sandy Bay oysters [below] were still plump and creamy and let me assure you that I indulged in several [plates] of these as well.
One should always keep an open mind and trying new things. All things change and the change might surprise you. Never miss out on a new experience.
No I didn’t! Melbourne had a Night Noodle Market for two weeks in the endeavor to recreate the experience of Asian street food. There was hustle and there was bustle. There was barbecue smoke and hanging lanterns. Birrarung marr was converted into a three level Asian eatery of all types. I will admit there were noodles at the night noodle market, but there was much much more. Over 40 different restaurants with 3-4 morsels on offer, and I just couldn’t eat my way through to the noodles. One has to be selective in this case of riches.
This is how you can optimize your food enjoyment! There needs to be more of it. No more going to a great seafood restaurant, that doesn’t have good desserts. This way you get to sample the best of everything [only if you’re really, REALLY hungry]. But at least with this format you can strategically sample the best until you burst.
In order: Pumpkin and feta gyoza with a honey dressing from Zagyoza. Rather tasty starters. Fried Den chicken from Izakya Den. Crunchy and salty, with an aioli sauce and lemon wedge. Chilli caramel pork belly from Red Spice Road – so delicious, I’m not sure if it is meant to be main or dessert.
There were many more morsels on offer, but I will have to try again next year to do it justice. Definitely something to put in the calendar when the weather starts to warm up in November. Until then I still have the sights, smells and taste of a wonderful Asian street food experience [even if not really authentic].
It was the week of Lotus. While waiting for dinner with a friend, I happened across some caramelized biscuits, The Original, if you believe the packaging and the biscuits were called Lotus. This resonated with me as I had been to the Blue Lotus Water Garden in Yarra Junction recently. It is a lovely, private and spectacular garden.
I bought the packet of biscuits and they were quite delicious, really yum! This was not the end of the Lotus-ness. It’s always fun to make-up words 🙂 makes you sound more creative.
My friend arrived for dinner at my favorite restaurant. It’s a bit quirky, but the food is always tasty and very well presented. For my chilli loving friends, there are opportunities to burn your taste buds off – I’ve never understood the point of seasoning a plate until you can’t taste it, but each to their own. I’m more chilli-phobic, and to find a Malaysian restaurant that makes really good tasty food, that is not laced in chilli, is quite unique.
Guess what I had for entree? Blue Lotus dumplings! I felt that I had to have these dumplings given the Lotus-filled day I was having. Here they are. Yum! They are tasty as well as very pretty.
So whether it’s a biscuit or a dumpling or a scenic view, get out there and enjoy the Lotus.