The culinary appreciation thread

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i_love_the_hoff said:
Yes.....but No
Naaw, what places did you visit in Italy?!!?!?!??!
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Top to bottom. The further South, the more salt seemed to be used. Didn't eat heaps of pizza over there, must admit, as the other meals on offer where always more inviting.

Loved the horse and the goat, and some excellent seafood.
 
Incidentally, I think the grange is, when on song, the best restaurant in Australia (by some margin) and one of the best in the world.

if it were in San Sebastian or similar it would be as famous as the Fat Duck.

it can be variable however, which isn't ideal.
 
Crow-mo said:
Incidentally, I think the grange is, when on song, the best restaurant in Australia (by some margin) and one of the best in the world.

if it were in San Sebastian or similar it would be as famous as the Fat Duck.

it can be variable however, which isn't ideal.
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Yes, my greatest eating experience has probably been at the Grange, when Cheong was on site, as I think I may have previously posted. Could not fault it, but very pricey these days.

Looking forward to going back, but will have to be a special occasion.
 
From bratwurst to AB's to the Grange. What a diverse thread.:p

Out of curiosity has anyone been to the Magill Estate Restaurant at the Pendold's site lately. I went 4 or 5 time in the mid to late 90's and always had great meals and wines that you would expect at that top end range.

Was thinking of taking my dad at Christmas time for lunch, as he worked at Penfold's at Magill for all of the 60's, but I hurt my back and was out of action for 3 or 4 days. Are the mains in the $40 to $60 range these days? What's the price range for the good reds?
 
Haven't been there for years, but it's a good idea to keep an eye out for their opportunities/promos.

For us local Port people, the "Spice an Ice" Indian restaurant recently did a joint promotion with Rockfords. Had 1996 and 2006 Basketpress with certain courses, plus a lot more other wines (incliuding some Black Shiraz). A good night for all, and a sell out.
 
RussellEbertHandball said:
From bratwurst to AB's to the Grange. What a diverse thread.:p

Out of curiosity has anyone been to the Magill Estate Restaurant at the Pendold's site lately. I went 4 or 5 time in the mid to late 90's and always had great meals and wines that you would expect at that top end range.

Was thinking of taking my dad at Christmas time for lunch, as he worked at Penfold's at Magill for all of the 60's, but I hurt my back and was out of action for 3 or 4 days. Are the mains in the $40 to $60 range these days? What's the price range for the good reds?
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I've never been really impressed with Magill. There isn't any innovation in the cuisine, and is a little tired, perhaps relying a little too heavily on a classical french technique. put another way, its correct, but a fraction souless. there's no fireworks on the plate.

it is a great spot however, and when the sun sets over the vineyard it is a special place,

the most interesting place food wise, not the grange, is the Manse - in recent times anyway. but they have massive issues with portion control, so that can affect your enjoyment. but there is a well read, broad palate of technique and inspirations on the plate.

the Star of Greece is hard to beat for a lunch time experience. few other places quite like it in the world.
 
Crow-mo said:
I've never been really impressed with Magill. There isn't any innovation in the cuisine, and is a little tired, perhaps relying a little too heavily on a classical french technique. put another way, its correct, but a fraction souless. there's no fireworks on the plate.

it is a great spot however, and when the sun sets over the vineyard it is a special place,

the most interesting place food wise, not the grange, is the Manse - in recent times anyway. but they have massive issues with portion control, so that can affect your enjoyment. but there is a well read, broad palate of technique and inspirations on the plate.

the Star of Greece is hard to beat for a lunch time experience. few other places quite like it in the world.
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I think the last time I went to Magill was late 1998. I assume it's changed a bit since then, but sounds like maybe too much. The handfull of times I went, a couple with work colleagues and a couple of times with friends, I had great food, wines and views.
 
Crow-mo said:
I've never been really impressed with Magill. There isn't any innovation in the cuisine, and is a little tired, perhaps relying a little too heavily on a classical french technique. put another way, its correct, but a fraction souless. there's no fireworks on the plate.

it is a great spot however, and when the sun sets over the vineyard it is a special place,

the most interesting place food wise, not the grange, is the Manse - in recent times anyway. but they have massive issues with portion control, so that can affect your enjoyment. but there is a well read, broad palate of technique and inspirations on the plate.

the Star of Greece is hard to beat for a lunch time experience. few other places quite like it in the world.
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I'm what you'd call a frustrated Chef. I love cooking and having circumvated the globe a couple of times, my favourite recipies are those that which are either "classical" or "ancient". I love all the old French/Italian/whatever classsics, plus all those "peasant" dishes that I cook up from old cookbooks that I discover in secondhand booksdhops.

I'm particularly big on Middle Eastern dishes at the moment (eg Yemen, Afghanisan and the like).

What I'm trying to say is that you say you're (maybe) bored with the classical recipies being used. I'm saying I'm glad someone is still keeping them in the market! Don't let them die out! We owe it to our children.
 

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Pakeha said:
I'm what you'd call a frustrated Chef. I love cooking and having circumvated the globe a couple of times, my favourite recipies are those that which are either "classical" or "ancient". I love all the old French/Italian/whatever classsics, plus all those "peasant" dishes that I cook up from old cookbooks that I discover in secondhand booksdhops.

I'm particularly big on Middle Eastern dishes at the moment (eg Yemen, Afghanisan and the like).

What I'm trying to say is that you say you're (maybe) bored with the classical recipies being used. I'm saying I'm glad someone is still keeping them in the market! Don't let them die out! We owe it to our children.
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no problems with you're saying, at all.

have you got any of the books by Richard Olney? if not you'll LOVE them.

there is nothing wrong with french bistro classics etc. but additional elaboration to pass them off as haute cuisine is something else.

I am bored in some way, and I need something to spark off a cuisine that lacks innovation. supreme ingredient quality is usually the trick, if you don't have that you're not retro, you're tired.

but I am not suggesting that Magill is quite a throwback to the Paul Bocuse or Georges Blanc era, far from it. but that it is souless, safe, and unimaginative.

its not terrible by any means, a good meal is there to be had, but at what price and at what forgone opportunity to dine somewhere else?

Magill estate is Gordon Ramsay lite. dull dull dull ;)
 
Pakeha said:
Top to bottom. The further South, the more salt seemed to be used. Didn't eat heaps of pizza over there, must admit, as the other meals on offer where always more inviting.

Loved the horse and the goat, and some excellent seafood.
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Well I am from the South.
So maybeeeee, your getting closer.
 
RussellEbertHandball said:
I think the last time I went to Magill was late 1998. I assume it's changed a bit since then, but sounds like maybe too much. The handfull of times I went, a couple with work colleagues and a couple of times with friends, I had great food, wines and views.
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Magill Estate when downhill not long after that. The last time I went was probably around 2000 and I was very disappointed.

Ann Oliver reviewed it in last weeks Independent Weekly and said it is getting back to what it was originally.

Magill Estate is back on the menu
 
Summer food fair, Kiwi style......

"Strange foods a fair hit

Sheep's brains washed down with bull semen, barbecued pigs' testicles and mussel sausages were all on the menu at the Collingwood Summer Food Fair on Sunday."

Read more at .....

http://www.stuff.co.nz/nelsonmail/4835735a6510.html
 
Tried a great Rick Stein recipe for Octopus during Easter camp out. Having caught the odd octopod in the amateur cray pots over the years and having tried them in a variety of tenderising ways unsuccessfully this one was the real deal (and simple). The secret is to freeze the the cray eating MF's for 2 weeks, skin on and guts in. You then gut the cray eating bustards and boil them with whole onion and bay leaves for 1/2 to 1 hr. Cut the bugger into small morsels and sprinkle with paprika and cain pepper followed by a drizzle of heated olive oil. Eat with crusty bread, generously buttered, and fair dinkum it's not quite as nice as the crays that they've eaten out of your pot , but they'll do for second best.
 
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coz i like the thread
 
I had a McFeast Value Meal at Maccas tonight. Gourmet that I am.

I will really get the culinary skillz out tomorrow though and have weetbix for breakfast!

Pretty good thread though I could never afford the fancy nosh described herein.
 

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