Archive for September, 2010

September 26, 2010

God, we thank you for this food. For rest and home and all things good. For wind and rain and sun above. But most of all for those we love. Amen!

The Deal:
69% off return ferry tickets

…which led to an arvo at a winery restaurant.

The View:

The Meal of the Month:
Duck Liver Paté w Onion Confit & Brioche (shared as an entrée with Micah and Hayley)
Grilled Venison w Pumpkin Purée and Roast Beet (served with Seasonal Vegetables and Potato Gratin)
Rhubarb Tarte Tatin w Vanilla Ice Cream (so amazing it was finished in less than 30 seconds)

Idea of the Day:
“They should have nap rooms in restaurants.” – Micah (After consuming our mains, food coma hit.)

Best nap:
The 4pm 35 min ferry ride back home.

Theme for the week:
Grace.

September 20, 2010

I’ve finished my restaurant menu, for now. [pg. 30]

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On 19 July 2010, I decided to give myself a deadline and goal – write a menu.   I took a leaf out of Julie & Julia’s book to end my chronic indecisiveness and spite Hayley the management consultant.

Today is deadline day and I don’t know what to make of my menu. It started off western then Mediterranean, veered off into SE Asian cuisine and ended up at brunch…  I’m not sure if that counts as  a menu!? I’m afraid you’ve been tricked. I haven’t been writing a restaurant menu, you’ve just been following my palate’s every whim.  Have I failed you dear reader?

I envisaged today playing out differently in my head… a Mexican party, guacamole, crepe hats, nachos, mustached men, guitars, salsa the dance, salsa the food, sunshine and smiles. Had I been more organized, the weather more co-operative, the month being Movember, it would have happened.

But tonight, it’s Old El Paso burrito dinner kit. Tomorrow, Prima Taste mee goreng dinner kit. Think I’m really going to have to stick to Plan A if this restaurant is going to happen…

September 13, 2010

Thai vermicelli salad

WARNING: it’s so light and healthy, you may need to order pizza on the side! Which is what Micah gave in to tonight…

1. Thinly slice capsicum, red onion, cabbage. Drizzle lime juice.
2. Cook Vermicelli. Drain. Cool.
3. Fry dried shrimp in some oil. Add shallots. Add pork mince, salt and sugar.
3. Mix 1 part ea fish sauce/sugar/water to make sauce.
4. Mix everything together.
5. Garnish with bean sprouts, coriander and toasted peanuts (I had none at home).