As a ciy dweller tonight I did a little bar crawl. The salubrious newish Salt House was on the agenda. The serving barman managed to sucessfully pour and present my vino and simultaneously during the entire service period engage in a conversation on his mobile! No kidding!!
This would have always been obvious to anyone who bothered to look at our clear superiority in cutlery engineering! Yes! The most brilliant cutlery invention of recent generations, the splayd, is all ours! Disregarded globally as a mere fad for a decade or two now and consequently ignored by undeserving subsequent generations around the world!?
Kitchenslut cringes here as his dear old Mum still sometimes drags the splayds out as the ideal implement to tackle a somewhat sweet and and less than punchy chicken curry! Actually KS is on a current diet of cultural self-masochism and will next weekend be subjecting himself to self imposed torture at the promising 'needle and the damage done' at the Civic, which threatens to be equally shocking!
What? No chopsticks? What sort of culturally biased diagram is that?
As a consequence of not owning a television KitchenSlut missed the entire first series of Masterchef as well as the celibrity version this week featuring Anna Bligh. Apparently Bligh's contribution to the Far North was, in tune with KS, an attempt to highlight our magnificent local vanilla beans! Although it would seem the vanilla bean featured in a less than cameo role being tossed in whole in a blink with scant regard and no theatrical slicing to arromatically excite the senses!?
But did Anna really mumble the line "I murdered the state" ...... errrr or was that steak(?) as she presented her downfall meat dish? Was the detraction of a flawed main from a "cracking" fnq vanilla enhanced dessert an ironic metaphor for the state's political economy?
Nominate your favourite producers for the 2010 Vogue Entertaining + Travel Produce Awards and win a two-night package for two, worth over $5,000, at luxury Queensland resort Qualia. For more information and to nominate.
Kitchenslut has sought to nominate Vanilla Australia for their organic vanilla essence and beans. Vanilla has become a local food niche which should be associated with the region in the same way as coffee.Taste of the Tablelands this Sunday at the Chinese Temple Grounds in Atherton may be an opportuity to discover other potential nominees?
Associate editor 'Essence' has followed current tourism trends and taken advantage of the surging $AUD and cheap airfares and exchanged the glorious October weather of FNQ for the cold of Eastern Europe where she found a great hideaway from the snow and slush in Warsaw.
Essence also discovered her waitress "was an Indian Fijian who had been in Poland 3 years with her family. She got how cold I was feeling and was so happy to see someone from 'home' - her words. Lovely girl and I left there on a high. Warm of fingers and warm of heart :)"
I chose some Foreplay and was not disappointed... Tempura brie with blue cheese icecream and pistachio crusted grapes, served with pickled cabbage and caramalised vinegar - 35Z Washed down with a light white wine Mas Rabell - Parellada from Spain 15Z a glass
The tempura batter encasing the brie was light and crispy, providing an envelope for the warm soft brie which oozed out and mixed with the pickled cabbage and caramelised vinegar - great combination. Next taste explosion was the blue cheese icecream - this provided a series of tastes across the palette. It had a crumbly texture as it was cut, rather like a mature cheddar, but became creamy with a cold but not icy sweetness in the front of my mouth, and finished with the warm blue bite in the throat. This icecream was fantastic with the white wine. Finally, the pistachio grapes. The pistachio clung to the frozen green grape through a strong blue cheese coating. This blue was stronger than the ice cream and tended to over power the other flavours. However, when paired with the cabbage and vinegar, it moderated and worked.
This outlet was warm and relaxed and provided attentive service. I ended up there again today in respite from the snow and wrote much of the last two days experiences. The food and drink on my table would be one bite or sip from completion and the waiter would be at my elbow with an offer of refill. Great way to maximise income on a quiet day. And win loyalty.
Looks great and we will watch with interest, add to the sidebar links, and try out a few of those recipes for tropical produce ....... the sweet potato, papaya, lime and passionfruit salad could be on the breakfast menu this week .....