Goodbye Gluttony

As even a cursory glance over the Wasamedia blog entries will betray, the staff here are hopelessly and shamelessly fixated will all things food. From Amy, who harbours a frightful captivation with chocolate, to Caroline, who derives rapture from the mere scent of cheese, to me, with my vociferous obsession for all things saccharine, little time slips us by without a mention, or a munching, of the aforementioned indulgences.  

It is only now, with the whisper of warmer weather in the air and with it, the promise of rising hemlines, that we come to realize we are not immune to the effects of our excesses. And so, somewhat reluctantly, we have entitled August a month of 'Wasamedia Wellbeing’. Mandatory components of this month include exercising three times a week, cutting back on alcohol, and most importantly, limiting our grazing on gluttonous goodies – the most consistent culprits being lollies, cheese, chocolate and, my personal kryptonite - gelato. 

On learning that gelato consumption was to be moderated as part of this time of temperance, my mood dropped (along with my insulin levels) - my monthly outlook seemed bleak in the face of having to control my gelatinous cravings. As I pondered how I could prevent my icy obsession from toppling me off my healthful high horse, I was struck with the delicious realization that, alas, it was only the 28^th of July! Wasamedia wellbeing month begins in August! Off to Messina for a gelato…

www.gelatomessina.com.au

Cheese Pilgrimage South

As a devout worshipper of all things cheese, I knew that it would have been sacrilege not to visit the Richmond Hill Café and Larder during my jaunt south of the border over the weekend.

Will Studd’s famous fromagerie was absolutely pumping on Saturday afternoon - with everyone from blue-rinsed grannies to leather boot-clad glamours hankering for a tasting of whatever treat was going.  Wedging myself into a corner of the cool-room, I took a few seconds to absorb the creamy, pungent (somewhat mouldy) aroma that is almost as good as the dairy hit itself.   

And then the raptures began: hunks of cheese from everywhere from the foothills of Geneva to the New South Wales high country were thrust upon me.   I devoured the lot and would have probably swooned all over the kindly fromagier (speaking of hunks…)  in a very ungodly fashion,  had it not been for the blue-rinsed queue behind me.

Twenty glorious minutes later I was staggering down Bridge Road under the weight of the much-acclaimed La Luna Holy Goat and a chunk of (real!) Morbier the size of my head.

Thank you Formaggi Ocello for giving me something to come back to.

Cheese club membership wish list... (5 months til Christmas!)

Richmond Hill Cafe & Larder: http://www.rhcl.com.au/index.php/cheese_club_view

Bruny Island Cheese Co: http://www.brunyislandcheese.com.au/cheeseclub.php

Ashgrove Farm Cheese (don't have a Club but I'd be happy just to live there for the Wasabi Cheese): http://www.ashgrovecheese.com.au/index.html

The Spice of Life

Looking around the sexy, intimate atmosphere of ‘Spice I am’ in Darlinghurst, no one would ever guess this was in fact the home of my napkin eating shame.

But I am getting ahead of myself, let us start at the beginning.

My love for spicy food was first ignited after spending time in Thailand, endless thick aired days dedicated to sampling the exotic, authentic flavours of my favoured cuisine. In fact, I had some to fancy myself as somewhat of a spice-eating connoisseur. So when I heard of Spice I am, a local restaurant famed for their fiery flavours and diverse thai cuisine, I was first on board to test it out. 

While the menu at Spice I am is positively heaving with tempting options, I was blinded to all as my spice radar locked onto “GAENG PA GAI” and the small text which hovered, like a challenge, beside it: “VERY HOT”.  Ignoring the waiters apparent bemusement to my assurances that yes, I did indeed want the dish served extremely hot, and no, I did not require any rice – a decision I would come to heatedly regret. 

Eyeing up the curry as it arrived, lush with whole chili’s, my confidence remained intact.  But then, the first spoonful – that first mouth popping, sensational spoonful - saw heat spread like lava to envelope my mouth. Taken aback, I nonetheless continued, refusing to let the rising tingle on my tongue deter me from spicy satisfaction.  It was not until half way through the dish my façade began to crumble. Unable to hide the creeping blush tinting my cheeks, the rain of sweat glistening my brow, I had to ask the waiter to bring me some rice – and quickly. As I gulped down the last of the water in search of cooling relief, my mouth instead responded in anger, the initially piquant burning sensation of the curry now flaring to an all encompassing oral fury! Red rage, pulsating, burning, burning!! Gasping for air, my clammy hands grabbed desperately, shamefully, at the nearest source of liberation – a napkin. Stuffing my mouth full with its soothing, papery goodness, I looked up to see my red faced dining companion, red faced I suspect, not from the heat of his dish, but rather my indiscrete and reprehensible behaviour. My advice for future patrons is ask for 'mild'!

Turkish Delight

Living and working in the heart of Darlinghurst, I'm definitely not lacking a choice in restaurants. Thai, Japanese, Indian, Chinese - it's all a stone-throw away. So for the last few weeks, I've been on a continuous quest for something new, something different. Trecking out to Balmain, I think I've finally found it at Efendy. I've never had Turkish cuisine before, apart from the occasional late-night, street-side kebab. And man, have I been missing out...

Efendy hosts a sophisticated a la carte restaurant downstairs, but we headed upstairs for their more casual meze bar experience. We settled down on the comfortable lounges in the back and after ordering some cocktails, decided on a range of small mezes to share. I'm not normally a fan of vegetarian dishes, but made an exception on this occasion - a decision I definitely didn't regret. Everything tasted incredibly fresh and was bursting with flavour, meat or not. The service was knowledgable and accomodating. We asked our waiter about her personal favourites, and her recommendations were some of the night's real stand-outs.

If you're looking for an authentic (but affordable) Turkish experience, Efendy Meze Bar in Balmain is the place to go!

Create your own Mexican showdown

It's a cold Monday evening, you've just come home from a long day at work and are in desparate need of some warm comfort food. Of course, the last thing you want to do is spend hours in the kitchen. The week has only just begun and the weekend couldn't seem further away: the Monday Blues are setting in.

Sound familiar? This is my usual Monday-evening predicament. But don't despair: I've found a solution! Home-made faijitas. Quick, simple and incredibly tasty. Added bonus: easy to eat on the lounge while watching the telly.


What you need:

* 4 chicken thighs, sliced in strips
* 6 flour tortillas
* 1 large onion, sliced in strips
* 1 small green capsicum, sliced in strips
* 1 small red capsicum, sliced in strips
* 8 medium sized mushrooms, sliced
* 1 tablespoon of butter

Marinade:

* 1 tablespoon of olive oil
* 1 tablespoon of lime juice
* 1 garlic clove, minced
* 1/2 teaspoon chili flakes
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1/4 teaspoon chicken salt

What you do:

1) In a bowl, mix together olive oil, lime juice, garlic, chili flakes, pepper, salt and chicken salt.

2) Add chicken strips to bowl and coat in marinade.

3) Prepare tortillas as directed on packet.

4) Heat butter over medium-high stove, add onions, capsicum and mushrooms. Cook for 2-3 minutes, stirring regularly until soft. Set aside.

5) Add marinated chicken to pan, cook for 3 - 4 minutes until brown.

6) Return vegetables to pan. Cook for one minute, stirring regularly.

To serve:

Spoon chicken and vegetable mixture down centre of tortilla. Add desired toppings (sour cream, sweet chilli, salsa, shredded cheese). Fold tortilla and indulge!



If you are feeling lazy, our pick for the best Mexican in Sydney is Tomatillo Mexican Grill in The Cross. Bill and the crew will ply you with their range of quirky tortillas and fantastic Mexican food.

Tomatillo
40b Darlinghurst Rd, Kings Cross
9326 0900
www.tomatillo.com.au

Nachos $9.90
Burrito $9.90
Quesadilla $9
Margarita $8.50
Mexican beer $7
Domestic beer $5

Turron, turrón, torró sounds like nougat to me!

As I slip through my favourite coffee house each morning a lovely lady who fuels my day with a hearty-breaky and coffee, handed me a little package…

Her instructions were simple: try it and report back. I felt like I was in a special european deli where the staff tells you they have something special out the back! With great honour I took my package and pondered a time to open it.

The little piece of heaven I received was an almond and cranberry infused slice of nougat. I am not a nougat fan at the best of times and never really understood what the fuss was all about until I met with this nugget of goodness. Nougat has that ability to hit with a lot of flavour and continue to give you long pleasure as the chewy composition extends the experience. 

To my friend who skillfully prepared this little gift…...Wasamedia are now nuts about nougat!

Appeal Dinner Never More Appealing

As I was ushered out of Doltone House by the twinkling lights of the Sydney cityscape on Tuesday evening, I noted internal fulfillment had been achieved on two levels. Firstly, satisfaction in the knowledge I had supported a worthy cause (the dinner attended being held to aid the Abruzzo earthquake victims). Secondly, selfishly, was the delicious sense of contentment one is overcome with after completion of a seriously good meal.

Coming together in support of the tragic Abruzzo earthquake, five of Sydney’s top chefs from the region* donated their time and skill to treat Doltone’s guests to a true Abruzzian culinary extravaganza. Beginning the evening was a generous plate of Mediterranean morsels – bocconcini, pancetta, juicy olives, roasted capsicum, spicy salami, crusty ciabatta – an array impressive enough in size and selection to gratify the most gluttonous of gourmets. Up next was the dish that had everyone raving: the knockout gnocchi. Fresh, handmade pillows of pasta perfection were saucily paired with the flavours of tomato and sage, and finished with succulent strings of lamb ragu.

By this stage, my immoderation radar was on high alert; I briefly flirted with the idea of ceasing to indulge further courses. But I am only human. When the main was placed in front of me (I barely noticed my empty gnocchi plate was gone!), my food-fagging façade crumbled quicker than filo pastry. And, of course, the main did not disappoint. The tender suckling pig, fennel seasoned and arranged in a hedonistic heap, was flawlessly complemented by a light and zesty orange salad.

Persimmon flavoured semi freddo paired fried honey almond pastry capped off what can only be described as an extravagant Abruzzian feast – a true testament to both the chefs, and Doltone House who allowed this seamless evening to go ahead.

* Elio Benedetti from Doltone House, Eugenio Maiale from A Tavola restaurant, Sandro Di Marino from Uccello and Jason Dalina and Antonio Di Santo from Brighton Le Sands

The cuttlefish’s new camouflage

A staple in Italy, risotto has done a loop of the boot. Blended with cuttlefish and squid ink, Daniele Giannuzzi’s risotto echoes the Puglia coast with its sea smelling ingredients. Scampi and bright green broad beans top the dish, tying together all the delicate flavours.

Squid ink risotto with cuttlefish, New Zealand scampi and broad beans

Serves 4

Prep time 20 minutes

480g Arborio rice

3 bay leaves

2 garlic cloves crushed

A splash of white wine

Fish stock: enough to cook risotto

12 Salt-water scampi

4 cleaned cuttlefish

Salt and pepper to taste

2tbs butter

2tbs parsley

2tbs chives

2tbs squid ink

Broad beans to top

 

Toast rice in olive oil, garlic and bay leaves in a pan. Add white wine and then gradually add the fish stock while continuously stirring for 8-10 minutes. Cover the risotto with a lid.

Clean and then dice the cuttlefish. Sauté in a saucepan and then add stir in the risotto cooking for a further 10 minutes.

In a separate pan, roast the scampi with oil and a spoon full of fish stock.  Combine the risotto and the scampi together. Remove the bay leaves. Add butter, squid ink, parsley and chives to the risotto and add salt and pepper to taste. Serve and top with broad beans.

Gelato Messina: A most delicious love affair

It has been at least an hour now since my last visit to Gelato Messina, and my tastebuds are still dancing, my mouth still abuzz with the memory of its dreamy encounter.

 

With the inspiration for most of Messina’s gelato’s being derived from desserts, cakes and sweets, it is almost impossible to decide which of the veritable cornucopia of flavours to spoil yourself with. But do not fear - the incredibly helpful Messina staff, who are bona fide gelato experts, are brilliant at helping you to decide which flavour suits your particular taste and mood. Furthermore, no matter what your choice might be, each glossy mountain of indulgence – and art form in itself – is guaranteed satisfaction (I speak with experience on this point after a flavour sampling frenzy).

 

My personal favourite, the ‘Dulce de Leche’ (translated, it means ‘milk jam’), is pure creamery caramel confection – so luscious and smooth, it is almost palate cleansing in spite of its incredible intensity. Another must-try is the ‘Apple Pie’. It is almost shocking just how well this gelato manages to capture the flavours of real, home made style apple pie. While the sumptuous, yet delicately flavoured gelato is spectacular on its own, it is the addition of buttery chunks of pastry crust and generous squares of caramelized apple that make it truly unique. Wow.

 

I sense a new addiction coming on…

www.gelatomessina.com.au

Gordon Lite Takes Centre Stage

Forget your morning coffee, the new Gordon Ramsay lite is here. Firing up the crowds with his low-fat / zero heat theatrics at the Good Food and Wine show in Sydney.  Last time he was down under he offended a major television personality and the repercussions of this obtuse action can surely be seen. Gordon is a shadow of his former fiery self . Yeah sure its the same self depreciating humour and tacky one liners that dominate his dog and pony show. But it is surely measured and the rating has gone down from R to a more subtle MA. At the end of the day we are here to watch the guy cook, and fortunately cook he can.

 

Ramsay prepared a simple 3-course meal (which most novices could of cooked) in 33 minutes. I couldn’t resist the teasing of taste buds which he invokes plating up dishes such as Tasmanian Salmon or Inglegreen’s Premium Pork.

 

Ironically there was a row of 'fat shaking' machines just outside the major theatre where Gordon conducted his culinary gymnastics. Maybe the organizers of the show were sending mixed messages about flavour versus fat. With over 400 exhibitors displaying everything from organic teas to sustainable avocado margarine. The Good Food show has a wide variety of products which are sure to please the masses this weekend.

A quick footnote to Gordon; Australians have been munching on celery and barley as a staple since post depression times. Thanks for the heads up on ‘cucina povera’( peasant food). Crowds are down on last year, but its still worth a look if you are into food.

Brie yourself

Now that it’s Dry July, it’s time for a confession.   I have a serious substance abuse problem. With cheese.

Before I go any further I might just add that I’m not the only one in this office with an addiction problem.  Amongst the substances abused at Wasamedia are jersey caramels, gelato, green tea and of course coffee.  The soaring highs associated with consumption of any of the aforementioned delicacies normally occur just after midday, with the crashing lows ticking over at about 4pm. 

But it’s a different story with cheese.

My love affair with cheese has been hot and passionate since my early teens.  Whilst most drunken teenagers satisfied their late-night cravings with a hearty kebab, I would head home to demolish a sizeable wheel of King Island brie.  More recently I’ve found myself hanging around at Formaggi Ocello in Surry Hills like some kind of junkie, flirting with the delicatessens for a scrap of Italian Ubriaco.

A recent trip home to Tasmania unleashed the dairy dragon yet again.  A ploughman’s lunch at Say Cheese in Salamanca Place (my suggestion, naturally) introduced me to the bliss of Tasmanian Heritage Blue Opal cheese. As blue cheese is my poison of choice, I thought this soft ‘blue’ brie (clearly some kind of cheese mongrel) was a bit of a cop out.

I’ve never been so wrong! This buttery wonder is lightly infiltrated with tiny blue veins, resulting in a creamy texture with just a hint of blue-bite. It’s the perfect cheese for both addicts and beginners alike.

Though cheese may not seem like a particularly debilitating addiction, the side-affects are numerous.  Leaving aside fat content, the post-feast ‘cheese bubble’ as I’ve come to affectionately know it can be quite off-putting.  

At the end of the day though, there's nothing anyone can do but brie themselves.

Get cheesey:

• Cheese terrorist Will Studd, Australia's cheese pioneer.
  
• A walk-in cheese room to make you melt at Richmond Hill Cafe and Larder in Melbourne
• Cheese supplier to the stars, Australia on a Plate

Elio: an Italian getaway for the night

Elio, a hidden gem in Leichhardt, is proving to Sydney sides that the Italians still dominate Australia’s food market. Head Chef Daniele Giannuzzi brings rustic flavours and the Southern backbone of Italian cuisine to Norton Street.
The Pugliese Fish Soup is a hometown signature with its balance of Mediterranean flavours. Daniel uses four types of stock and a combination of fresh calamari, black mussels, baby clams, prawns and leather jacket.

Win your golden ticket in the 2009 Callebaut Dessert Competition

In just under a month, some of the industry’s best with descend on the Hunter Valley for the 2009 Callebaut Dessert Competition. The Beresford Hotel's talented Danny Russo, Balmain's Adriano Zumbo and Peter Wright from the culinary association will be sure to heat up the competition.

The Callebaut Dessert Competition calls Chefs, Apprentices, Restaurant and Cafe owners from around Australia and will take place between Saturday 1st and Sunday 2nd August. Contestants will be judged on their preparation skills as well as the presentation, taste, texture, and originality of the dessert. Entries close at the end of July. 


For entry forms please contact gary@mayers.com.au

Callebaut also hosted the Easter egg competition in March this year. Winner Chia-Hao Yu produced a crowd stopping innovative chocolate sculpture. 

Speaking of all things chocolate, Danny Russo has shared his famous melanzane al cioccolato recipe with us.

melanzane al cioccolato

Pressed chocolate cake

440g Callebaut dark chocolate, 62% cocoa, melted

440g whole blanched almonds, lightly toasted

440g soft unsalted butter

330g caster sugar

11 whole eggs, Carnucopia

Take half the almonds and process to a fine meal. Process remaining 220g to a course breadcrumb texture. Combine.

Cream butter and sugar and add eggs one by one.

Add melted chocolate and almonds and combine.

Scrape batter into a greased and lined gastronome tray and bake in a deck oven at 160°C for 40 minutes. Remove from oven and allow to cool in tray. Press overnight between two baking trays. Cut into 6cm ´7cm rectangles.

 Chocolate eggplant mix and chocolate ganache

3 Italian or Roman eggplants

6 cloves

165g cream

Callebaut chocolate, 62% cocoa

Prick eggplants, stick 2 cloves onto each and roast in oven until cooked. Peel eggplants and drain overnight.

For the chocolate ganache, boil cream, add to chocolate and mix well.

Place eggplant into pot and cook over dry heat and dry remaining moisture. Allow to cool, then add chocolate ganache, cinnamon powder, nutmeg, and icing sugar to taste.

 Ricotta Mix

200g Italian ricotta

20g candied orange peel

10g amarene cherries

 To Assemble

Plate a slice of cake and spread with some ricotta mix. Top with chocolate eggplant mix and cover with a slice of deep fried eggplant. Cover with ganache and toasted slivered almonds.