The food and wine thread

[Magpie Girl]

Anyone been to Smith & daughters?
Considering doing the anniversary there this year.
No Eiffel Tower I know, but I’ll never top that one.

Yes I've been there. The food is great but it is quite bit noisy. And you wouldn't want to be sitting at a big table!

 

[TKiL]

Went to Dalmatino (Croatian restaurant in Port Melbourne) for lunch last Frid - had excellent sardine salad. Thought the marinated sardines were worth a try. Bought fresh sardine fillets (Port Lincoln variety) at fishmongers - debated whether I should have bought the whole sardines... maybe next time. Anyway - all good - nice with a salad and crusty bread. Dubrovnik, Split etc here we come

 

[Nice n Crispy]

Just got this in recently. The latest (hefty) addition to the collection:

 

[CFC2010]

Going to dinner at Matteo's tonight (yes I know the Pies are playing) and I am actually looking forward to it.

Great meal and company followed by watching the Pies victory when I get home

About

Matteo's is the dapper, slightly eccentric aristocrat of Melbourne fine dining. A deluxe interior with purple chairs, chandeliers and gilt mirrors promises indulgence and refinement, but the menu shirks the safe European fare one might expect in such an elegant environment, opting for more flamboyant Asian fusion. That prosaic Australian-Chinese dish, lemon chicken is given a different take at Matteo's, the breast meat fried Japanese Karaage style and served on a bed of coconut rice coated in lemongrass sauce.


533 Brunswick St, North Fitzroy, Melbourne +61 3 9481 1177 dine@matteos.com.au

Open EVERY DAY for Dinner from 6pm and Lunches from 12noon (Except Sat Lunch).

 

[CFC2010]

Going to dinner at Matteo's tonight (yes I know the Pies are playing) and I am actually looking forward to it.

Great meal and company followed by watching the Pies victory when I get home

About

Matteo's is the dapper, slightly eccentric aristocrat of Melbourne fine dining. A deluxe interior with purple chairs, chandeliers and gilt mirrors promises indulgence and refinement, but the menu shirks the safe European fare one might expect in such an elegant environment, opting for more flamboyant Asian fusion. That prosaic Australian-Chinese dish, lemon chicken is given a different take at Matteo's, the breast meat fried Japanese Karaage style and served on a bed of coconut rice coated in lemongrass sauce.


533 Brunswick St, North Fitzroy, Melbourne +61 3 9481 1177 dine@matteos.com.au

Open EVERY DAY for Dinner from 6pm and Lunches from 12noon (Except Sat Lunch).

What company......what a meal......what a win.

Congrats Maggie5 lucky 13

Time to watch the replay

 

[CFC2010]

Maggie5 I think you said you’re going to the wineries in SA.

Not sure if you’re a red or white drinker but my favourite wine is Shaw & Smith.
If you haven’t tried it and see it in your travels check it out.

Best Sav Blanc ever.

 

[Soups]

Going to dinner at Matteo's tonight (yes I know the Pies are playing) and I am actually looking forward to it.

Great meal and company followed by watching the Pies victory when I get home

About

Matteo's is the dapper, slightly eccentric aristocrat of Melbourne fine dining. A deluxe interior with purple chairs, chandeliers and gilt mirrors promises indulgence and refinement, but the menu shirks the safe European fare one might expect in such an elegant environment, opting for more flamboyant Asian fusion. That prosaic Australian-Chinese dish, lemon chicken is given a different take at Matteo's, the breast meat fried Japanese Karaage style and served on a bed of coconut rice coated in lemongrass sauce.


533 Brunswick St, North Fitzroy, Melbourne +61 3 9481 1177 dine@matteos.com.au

Open EVERY DAY for Dinner from 6pm and Lunches from 12noon (Except Sat Lunch).

Might have to check it out when I’m down there for a week for ANZAC day.

 

[CFC2010]

Might have to check it out when I’m down there for a week for ANZAC day.

Definitely recommend it mate........first time.......won't be my last.

 

[Vicky Park]

I've been making Japanese ramen, with a vegetable stock + miso + soy sauce + garlic + ginger base, noodles and various vegetables topped by fresh coriander and sesame. Veggies include roasted pumpkin with soy, miso and brown sugar to caramelise. I'm pretty pleased with the result, but need to branch out into other stock bases.

Ramen is bascially the tried and true stock + noodles + veggies combination, which is popular all over the planet, just using different combinations and flavours. As always, it relies on a strong and flavourful stock, and that is the challenge!

 

[TKiL]

Thought I'd make tabouli - most recipes say use burghul - I had couscous in the cupboard so googled "burghul vs couscous" - brought up 14,700 results! - long winded "explanations" - asked chef at local coffee place if ok to make tabouli with couscous - "not a problem" - turned out ok - lots of chopping though. Partic recipe I used just softened the couscous with lemon juice and tomatoes - no warm water etc

 

[ottoman]

View attachment 483767

Thought I'd make tabouli - most recipes say use burghul - I had couscous in the cupboard so googled "burghul vs couscous" - brought up 14,700 results! - long winded "explanations" - asked chef at local coffee place if ok to make tabouli with couscous - "not a problem" - turned out ok - lots of chopping though. Partic recipe I used just softened the couscous with lemon juice and tomatoes - no warm water etc

Burgul is pretty much a staple here in Turkey.
Not sure of the nutrient content of couscous but I do know that burgul is a very healthy nutrient rich product.
Your tabouli looked good though.

 

[TKiL]

Burgul is pretty much a staple here in Turkey
Not sure of the nutrient content of couscous but I do know that burgul is a very healthy nutrient rich product.
Your tabouli looked good though.

Thanks - put simply I think Couscous is just more refined than Burghul - tabouli goes well with lamb

 

[Vicky Park]

Thanks - put simply I think Couscous is just more refined than Burghul - tabouli goes well with lamb

I love the parsley - which would partly account for all your chopping!

 

[TKiL]

I love the parsley - which would partly account for all your chopping!

Recipe stated flat leaf parsley - had curly leaf in the fridge so curly leaf it was - 4 cups worth - chop chop - to coin a phrase
https://www.taste.com.au/recipes/tabouli-2/e39cd416-c33c-4fd0-ab41-ba8979c73ae6

 

[CFC2010]

http://www.ivanhoetavern.com.au/

My mate was down from Sydney and we went to the Ivanhoe Tavern Charcoal Grill with the family.

If you're after a great steak (or meat) with matching service I highly recommend it.

 

[WalterBlaknWhte]

Hey ottoman, did the yogurt paste clear up your fungal infection?

 

[ottoman]

Hey ottoman, did the yogurt paste clear up your fungal infection?

Unfortunately not but the hair on my head seems to be returning.

Get an avatar you slack pr*ck.

 

[TheSierBear]

I'm going to make a Chinese dish today, Di San Xian. That's Chinese for 'Three Route Vegetables', eggplant, potato and green capsicum. Reason I'm making it is because they were the veggies on the cheap at the supermarket, and it's a very delicious dish. One of my favourite Chinese recipes that comes from the North East of China and was a bit of a staple in that region eaten by poor Chinese farmers... Which there used to be over a billion of in China as a whole, and used to be hundreds of millions in the North East of China.

Edit*

This dish is very oily, so when you get to the stage of frying the potato and especially the eggplant, drain the oil out on paper towels. Also, it's best to boil the potato first (IMO) before frying it for say 10-15 minutes. The spices and sources that you add are easy. Green bullhorn chilies, Chinese five spice, and light/dark soy although any soy will do. Grated ginger, and of course garlic.

The green capsicum was going for $3 at Woolworths. Eggplant was on special, and potato is generally cheap all year round.

The other dish I made was with Pork Belly, I thought I'd go extravagant and it was on special. Asparagus was going for a steal, so I just whacked up some bite size peaces of pork belly, and stir fried it with green bull horn chilies, asparagus, garlic, in soy source and chinese five spice, was

I think our palate's are very similar VP, so you will especially like Di San Xian...

 

[TheSierBear]

Di San Xian was...

Very hearty, you can see what the Chinese peasants were thinking. Two servings with a bit of pork belly on the side will get you through the day.

 

[Obese Arachnid]

Got my hands on some beef, aged for 45 days.

 

[jathanas]

http://www.ivanhoetavern.com.au/

My mate was down from Sydney and we went to the Ivanhoe Tavern Charcoal Grill with the family.

If you're after a great steak (or meat) with matching service I highly recommend it.

+1 for the Ivanhoe Steak Tavern; the place changed hands a few years back.

The previous owner (retired now) was once in business with the owner of Vlados and the guy that owns Charcoal Grill on he Hill in Kew. All great places to eat a steak.

 

[Vicky Park]

Got my hands on some beef, aged for 45 days.

You should try to get down to Meatsmith in Smith St Fitzroy. It has great hunks of aged beef hanging in the windows. People stop outside to gawk.

Maybe combine it with a VFL game at Vic Park, which is only a couple of Ks away. Would be a good day out OA!

 

[WalterBlaknWhte]

...It has great hunks of aged beef hanging in the windows. People stop outside to gawk.

Sounds like my gym

 

[Vicky Park]

Sounds like my gym

Sounds like somewhere Gimpy would go too

 

[Maggie5]

Got my hands on some beef, aged for 45 days.

I buy a side of Rib Eye every time I buy meat. I pre-order it from my butcher of 35 years and he ages it for me for a couple of weeks, yummy.

I cut it up into steaks, roast, and ribs.