KitchenSlut

Yet another round of restaurant awards

2012-01-11T11:25:00.003+10:00

With the year barely a few days old the Australian Good Food & Travel Guide has jumped in with their 2012 restaurant awards. Their chef hat awards were handed out to 517 restaurants around Australia. Queensland is generally also well represented with 104 restaurants compared to Victoria (117) and NSW (133).

The Far North has 13 restaurants awarded, with ix of those in Port Douglas, which is quite a strong showing when compared with the Gold Coast (18) and Sunshine Coast (16). That places us among the leaders in regional dining with most restaurants awarded concentrated in the Capitals.

The list of Far North winners includes: NuNu, M Yogo, Salsa, Tamarind, Sassi's Cantina, Bistro 3, Bucci, Harrisons, Zinc. Which, if you can count only adds up to 9? Strangely the list on the agfg website seems to have now changed and some that were on the list are no longer there: Cest Bon, Reef House, Bale, and Cafe China.

Kitchenslut has sent a query to agfg and will await a response?

Update: Response from AGFG:

Thank you for your enquiry regarding our 2012 awards.
We noticed that there was a glitch in our system regarding some of the award winner and we have rectified the situation as of yesterday.
What you will see currently on our website are the accurate and correct awards.

The current display is the 9 listed above. Well at least that is still ahead of Townsville with only three!

Rainforest Bounty

2012-01-10T11:34:00.000+10:00

The Rainforest Bounty cooking school program for 2012 kicks off this weekend with a middle eastern theme.

The day begins with a delicious home baked morning tea accompanied by locally produced tea, coffee and juices. We then don gumboots and commence foraging in the orchards and garden for seasonal fruits, vegetables and herbs. Other ingredients are sourced from local organic farmers and markets. Once harvesting is complete, we commence cooking in the modern kitchen to prepare a seasonal feast. 5-6 dishes are usually prepared and the day will culminate with lunch including premium wines and ales.

Funghi, and particularly straw mushrooms, are best to be avoided while foraging following the recent poisoning incident in Canberra. The Rainforest Bounty people however are experts at their rainforest foraging so your survival can be assured.

Le Crouton Boulangerie

2011-12-31T18:26:00.000+10:00

Le Crouton boulangerie has been a hit with locals out at Freshwater who no longer have to travel all the way to Stratford for a quality cafe experience. Le Crouton attracted the attention of Kitchenslut earlier in the year when they had a Rusty's stall for a few weeks before moving in to permanent residence out at Freshwater.

The most likely cause of disappointment on subsequent visits has been if they have sold out of some products. However, after an early visit Kitchensluts official carbohydrate taster gave the brioche a thumbs up. A visit this Saturday morning for a garlic bread baguette saw all tables occupied and a queue inside for the bakery ..... oops ..... boulangerie.

The Freshwater Village shops have been refreshed and lifted by Le Crouton and a thriving business is good to see.

Prawn head guide

2011-12-25T09:50:00.000+10:00

Christmas and seafood have grown closer over the years and the festive season is now as likely to be associated with prawns as turkey. Prawns are also really not that expensive compared with other seafood.

Kitchenslut once had a debate with a lady who claimed prawns were too expensive because of the waste, which is only true if you see your prawn heads as waste. Prawn heads make excellent material for stocks which can be used for such as rissotto or pasta sauces.

Prawn heads are good for you. Yes, prawn heads are an anti-oxidant super food! This makes prawn heads a perfect way to counter the damage from seasonal excess, so dont throw those prawn heads out! The wastage of prawn heads must be enormous so Kitchenslut is on a mission to stop this waste!

Kitchenslut's prawn fisherman uncle was partial to sucking on his prawn head although this may not be considered appropriate ettiquette in some circles. However a quick guide to some ideas and recipes for prawn heads.

Prawn head powder is easy and should even be appropriate for the more squeamish gastronome. Just stick your heads in the oven to dy them out and then grind into a powder: "It really tastes like the dry powder version of sucking the juices out of a freshly cooked (prawn) head.". If you use your coffee grinder for the powder this may also add an interesting texture to subsequent coffee.

The Japanese could always be expected to do something spectacular with a prawn head including this sushi sweet prawn nigiri. The Koreans are also aware of their prawn heads. However, when it comes to Asia I think the Thais have it. Prawn heads are an essential ingredient for Tom Yum Goong soup.

Simon Leong demonstrates crispy prawn heads with salt, pepper and paprika. An excellent late night snack! The BBC is an interesting recipe for prawn head soup with oranges coriander and sesame.

Just this week Kitchenslut was enjoying the whitebait at Tha Fish while contemplating why there were no prawn heads on the menu. The answer is probably our cynical bogan culture amply demonstrated by 'oldboot' at the Ausfish website with a recipe for left over prawn head and stale garlic bread patte:

Take a quantity of cooked whole prawns of your preference, shell and eat the prawns saving the shell parts and the heads. set aside in the fridge.
On a different night order pizza in a deal with a garlic bread and drink of choice.
eat the pizza and drink the soft drink, save the garlic bread and the pizza crusts.
In a blender of food processor, blend up the prawn heads and shells until a thin paste with a little water...... add the garlic bread and piza crusts and continue blending till a smooth paste.
Turn out into a plastic food conatiner.........At this time the "mixture" should look and smell like some sort of party dip or patte....... I would not recomend eating it.
It is best if the plastic food container is nearly full to the top, put the lid on and freeze.
I have found this works as an excelent burley for bait fish, bream and so forth.
to use it turn the still frozen block out into a suitable burly container and chuck it over the side..........the burley container will need to be weighted as the block on its own will float........should last 30 to 40 minutes ( depending on size).
any old bread crusts cand be used, extra garlic can be added.
stay tuned for my "pilchard and left over rice surprise"

Oh dear! However for those who retain an aversion to prawn heads the website of Endeavour Prawns promotes their use as chook food. Heston Blumenthal recently experimented with feeding a goose to make it taste the way he wanted. Hmmm, I wonder what chicken fed exclusively on prawn heads would taste like?

Fish Market

2011-12-12T10:51:00.001+10:00

A seafood outlet in the CBD is welcome with the opening of a Fish Market at Rusty's, at the previous location of Brumby's bread. Hopefully it will provide more interesting diversity and range beyond the fruit & veg.

Kitchenslut will be keen to monitor prices between outlets as gennerally the seafood places on Sheridan St are a few dollars a kg above those on the other side of town in Portsmith for most product. This new store is operated by Cairns Ocean Products.

I thought the range and display of the new Fish Market could have been more exciting being mostly predominated by prawns and standard offerings, although there was some sun-dried mullet roe. I guess that goes with the culture and the season.

Admittedly our steamy climate makes display of seafood, meat and chicken products more difficult for European market style presentation but the display below from London's Borough market is more in the Kitchenslut style of market theatre.

Kitchenslut recently posted on the exceptional carrot display at Port Douglas market.

Epicuriously resolving the potato glut dilemma

2011-12-03T13:26:00.001+10:00

The past week has seen reports of a potato glut with catastrophic economic consequences for tableland potato growers contemplating whether to bother harvesting or plough the crop back in. Kitchenslut's first reaction was that this was, in a sense, equally unfortunate for the consumer.

I mean, if we are going to have a glut of something, why potatoes? If there is to be a glut why can't it be of something more interesting, such as fennel. Kitchenslut is partial to a fennel bulb and at $2.50 each, a glut of fennel bulbs would be far more appreciated.

But the potato? It's not like they are expensive anyway so increasing consumption of potatoes is unlikely to create huge savings in the family budget! The ubiquitous chip has become a blight on culinary progress!

In an endeavour to resolve this dilemma Kitchenslut decided to google up a few more interesting spud recipes from our celebrity chefs. Kitchenslut's personal speciality is duck fat kipfler potatoes, however there didn't seem to be a glut of kipflers down at Rusty's?

Matt Moran: Potato gnocchi with clams and chives

Ah yes, gnocchi would seem to me to be possibly the best epicurean response to a potato glut of commodity standard spuds! And it can be frozen! As recently posted the NZ clams are now becoming available although perhaps Queensland scallops could be substituted.

Jamie Olver: The perfect potato gratin

The curiosity of this recipe is that it requires a combination of semi-skimmed milk and double cream which seems somewhat contrary? Disregarding that it does provide an opportunity for combine the potatoes with local dairy produce! Question? My preference is Misty Mountains but why do they market their cream only in a 2 litre bottle? Is that because there is a glut of 2 litre bottles?

Neil Perry: Warm potato salad

This recipe requires a mixture of Bison, King Edward and Nicolas potatoes. Which may be a problem as the local potatoes at Rusty's are sort of just generically local of no specific variety?

Rick Stein: Fennel sausages braised with lemony potatoes and bay leaves

I had to include this because of the fennel.

However, as always the place to go when searching for innovative ideas to make something ordinary into something beyond the ordinary .......

Iron Chef: New potato battle.

Season 1 Episode 14

Challenger -- (6):
Sauteed Potatoes with Sea Urchin Sauce
Potato Balls Consomme Soup
Potato Salad
Creamy Merry Curry
Stewed Beef & Potatoes
Vanilla Ice Cream with Potato Skin, Maple Syrup and Cinnamon

Iron Chef -- (5)
Hot & Spicy Beef and Potatoes
Potato & Chicken Stew
Sauteed Potatos French-style Lobster Sauce
Fried Whole Potatoes
Potato Dessert

Winner: Iron Chef Chen

Warning: Excessive carbohydrate consumption can be a health hazard and Kitchenslut accepts no responsibility for such consumption.

The world's most eggspensive dessert

2011-11-27T17:53:00.001+10:00

"The haute cuisine chocolate pudding is shaped like a Faberge Easter egg — but made with a whole host of luxurious ingredients, including gold and champagne caviar"

Meanwhile, Kitchenslut is exploring affinity with the 99% by occupying his kitchen with offal.

World's Best Food Cities

2011-11-12T23:14:00.001+10:00

The always excellent backpacker blog at the Sydney Morning Herald has potsed a list of the top 10 food cities. In backpacker blog style this doesn't mean fine dining but with a focus on the casual and street food that contribute to a cultural experience.

As always the comments at backpacker blog are equally entertaining with more than 300 on this so far! Kitchenslut was quite taken by this comment giving McDonalds a wrap ..... so to speak:

Hey, I love visiting McDonald's when I travel! Partly I think because it's so standardised (within any one country) that the differences between nations really stick out. I was particularly taken with McDonald's in Thailand, Ronald McDonald doing the wai, McPorkburger happy meals, unidentifiable dessert pies... and why are we as Aussies the only peoples on earth that aren't trusted with large pump packs of ketchup next to the serviettes rather than those minging little sachets you have to ask for at the counter?

Hmmmm, a McPorkburger? With link included to a display of some more exotic Maccas varietals! Anyway the backpacker top 10 is .......

Tokyo, Japan
This isn't number one by random chance, it's number one. Head and shoulders. The Japanese capital now has more three-Michelin-starred restaurants than any city in the world, but it's the amazing casual dining that should have you salivating. From ramen noodles to tempura to soba to sushi to the small plates of awesomeness dished out by any dodgy neighbourhood izakaya every day of the week, Tokyo rules.
Beijing, China
You can wow your friends by eating sheep testicles on a stick at Wangfujing Snack Street if you want, but the truly great Chinese dining is elsewhere. Peking duck is a favourite, obviously, but if you're all about the dumpling then you won't be disappointed. Even shopping mall food courts turn out great fare.
New York, USA
New York food is good – Gray's Papaya hotdogs, L&B pizzas, any bagel – but it's the variety of world cuisines that puts the city onto any foodie list. You can have a Mexican-style breakfast, a Korean lunch and a French dinner and it will have been three of the best meals of your life. And you haven't even scratched the surface.
Buenos Aires, Argentina
Angels chorus when you touch down in BA; foodie gods beam their lights upon you. Or something like that. Anyway, the pastries are awesome. Alfajores (a sort of caramel sandwich) should be illegal, they're that sugary and good. Streetside choripan rocks my world, while the pizzas and pastas show a handy legacy of Italian immigration. And apparently Portenos do a reasonable steak.
Singapore
This is one of the cities like New York that does have its own cuisine, but it's the imported stuff that you really come for. Hawker food in Singapore spanks the pants off any restaurant in most Western countries, as vendors lovingly pump out the one dish they've become famous for over decades. Chinese, Indian, Malay, Indonesian... It's all here, and it's all good.
Hanoi, Vietnam
By now, you know Vietnamese food. You've slurped pho, you've fumbled about with rice-paper rolls, you might have even tried banh mi, the Vietnamese baguettes. But it's not until you've done it sitting on a tiny plastic seat on a Hanoi pavement, surrounded by scooters and bustling foot traffic, washing it down with a local bia hoi, that Vietnamese food really makes sense.
Mexico City, Mexico
Mexican food gets a bad rap, but I assume that's from people who haven't been there. Try tacos al pastor – shredded pork with chunks of pineapple and other goodness wrapped in a fresh tortilla – from any old street vendor and tell me this isn't a great place to eat. And make sure you try chilaquiles: shredded chicken with tortillas, queso fresco and a spicy salsa. Breakfast of champions.
Mysore, India
Mysore's already famous, but that's because of the whopping great palace in the middle of it, not for what's on the plate. But it should be the food that people rave about. Mysore is home to the best of South Indian cuisine, and that's saying something. I had the sort of thali there that can change your life, followed up with a great coffee and an artery-clogging galub jamun. Take me back there, now.
Bologna, Italy
The city is nicknamed "La Grassa", meaning "The Fat One", which is exactly what you'll be after a few days in Bologna. It's the home of tagliatelle Bolognese, sure, but there's so much more going for it. Just have aperitivo, the free snacks most bars serve with happy-hour drinks – it always changes, but my last one had hunks of fresh Parmigiano-Reggiano, lumps of mortadella, slices of bruschetta, marinated olives and a pizza. And that's before dinner.
San Sebastian, Spain
I've written about San Seb before, and there's little more to say. A night of bar-hopping in the Old Town, feasting on pintxos – the Basque-style tapas – and drinking local wine is just about the best experience you can have. Anywhere.

Bearded Clams

2011-11-06T22:04:00.003+10:00

When you have a blog by the name of Kitchenslut you become aware of how much stray traffic may be generated by a post on bearded clams. Albeit, the bearded clam is now an endangered species.

This was evident when Kitchenslut wandered into ISP seafood down in Portsmith and discovered a satchet of clams similar to the way mussels are now sold. This is a product from Cloudy Bay clams of NZ. It was $18.90 for the kilo satchet so a few dollars above the mussels.

The technology for packaging and sale of mussels has been a revolution for that product. Gone are the days when it was a dodgy process of tedious debearding and discarding unopened specimens. My own background here long ago was with local black mussels from the south coast of NSW. Then came the profligate NZ greenlip mussel which is pretty much chook food really as a quality comparison!

However, I took the chance and was rather impressed with this product. Beardless and free of sand I chose a pasta recipe from US celebrity chef Mario Bartoli, the USA being the centre of claminess, with some local adjustments including chilli and lemongrass. Fettucine from Il Convivo provided local content. I must say I was impressed with the outcome. The clams are meaty and really flavoursome and with thenthick shells need longer cooking than a mussel.

This is a good product and I hope to be able to try some more. Perhaps a New England style clam chowder with the excellent local Misty Mountains milk and cream?

P.S. The clams are apparently blanched which I think is a similar process for a molusc as a brazillian for a human?

What food is most stolen?

2011-10-29T22:56:00.000+10:00

Will Type For Food says that it is cheese!?

Who filched the fetta
Creamed the cream cheese from the shelf,
Who's on the lam with Edam,
Added parma to their pelf?

Who wangled all the Singles,
Put their finger in the Swiss,
Took a motza Mozzarella
Ere we knew what was amiss?

Who touched the Dutch,
Took the camemberts and bries,
Lock, stock and bocconcini
Without so much as please?

There's a lack amongst the lactose
Now the Gorgonzola's gone,
Some rotter took Ricotta
And the Philly's all forlorn -

Who took the cheese?
What could have caused this crime?
Can we put it down to culture,
Or was it just - enzyme?

Loose Change

2011-10-23T23:50:00.002+10:00

Kitchenslut is for various reasons being socially quiet at the moment. You are welcome to visit me at Loose Change, from my reclusive desk overlooking the Esplanade, for divergent economic opinions currently unpopular with the masses!

A weekend at Bernies?

2011-10-07T13:51:00.000+10:00

Following our contested commentary on Havana Music Cafe another small venue has opened with a music theme. Bernie's Jazz Piano Cafe is on Abbott St next to the Jelly Babies, where once was the Lemonade Tree.

This hasn't been a succesful site recently despite in a sense being an intimate venue not far from the Esplanade cattle yard. The previous incarnation as Andre's didn't last long but they did do a makeover in a red colour theme which remains ..... so Bernies haven't had to splash too much on renovations.

Kitchenslut wandered past last night while staggering home but didn't linger to check it further. There is a piano in the street window and they did have a few patrons, having only opened last weekend. They don't have any footpath tables as in the past at this venue, and a suggestion would be that maybe they could consider something outside to attract attention?

The menu seems mainly focused on smaller tapas style to suit the venue. A small selection of mains seemed almost superfluous and quite boring. Time will tell ..........

Note: due to ongoing technical difficulties have been unable to upload photo :-/

What sex is your vegetable?

2011-09-25T13:46:00.000+10:00

Kitchenslut was enjoying a pleasant morning in his sunfilled garden browsing through the Sunday Mail magazine and paused at the weeks contribution from celebrity chef Matt Moran. This weeks topic was fennel, which is also Kitchenslut's fave vegetable!

However, in our increasingly diverse food world an additional element was added, in that Kitchenslut now needs to consider the sex of his fennel?

"the rounder fatter bulbs are male, whereas the flatter, thinner bulbs are female"

Apparently one should "braise, roast, or grill the male" while:

"females are best used raw, shaved into salads"

Kitchenslut will resist metaphorical comparison of species, and the superiority or otherwise of the raw and shaved female ....... but had not previously been confronted with this in regard to his vegetables! Certainly when it comes to pork, sex is important apparently. Walk into Marsh butchers at Stratford and their prime offering of local Tableland pork is specifically labeled female.

Some research does throw up some links to validate the superior flavour of female pork ...... and who is Kitchenslut to disagree? However, as previously posted, what happens to the boys? I presume they end up in Marsh's excellent chipolata sausages which are destined for a place here on the top ten local products list.

One wonders how long before Woolworths and Coles will label their meat and vegetables by sex?

Kitchenslut's soul mate?

2011-09-24T10:48:00.001+10:00

Has Kitchenslut found a soulmate? Culinary flirtations of the food kind can be found at the blog of foodvixen.

*swoon*

Top Ten Local Food Products #1

2011-09-19T22:08:00.002+10:00

Polenta has always been a problem for Kitchenslut. Polenta? Well, yes, if you look through food history Polenta is supposedly as prominent in Northern Italy as is pasta in the south? Yet it's so obscure despite some excellent Polenta products now being available in the aisles of the evil empire Woolies and Coles!

So what doe that have to do with local food? Well, Kitchenslut has never been able to make Polenta even remotely appetising unless produced with a full cream milk. Actually, the best Polenta dining experience was at the loathed Villa Romana which was obviously packed with cream.

The Misty Mountains full cream jersey product is PERFECT! Yes, PERFECT. A clearly superior product to the traditional Mungalli, provided your GP can tolerate your cholesterol level. I prefer to use the top of a new creamy bottle in my Polenta.

First of a series ..... how to make the best of the best we have ....... and why it is even more the very best when combined with the best from elsewhere beyond any traditional constraints?!?

Misty Mountains full cream jersey milk #1 local food product which can even make polenta something unreal ......or at least better than mashed spuds!

Nigella Talks Dirty

2011-09-15T09:13:00.001+10:00

Just another bad menu selection?

2011-09-06T15:26:00.003+10:00

Kitchenslut returned to Havana Music Cafe in Lake St at the weekend. My previous comment on this was negative while all around on that night seemed enraptured. Sorry, but my initial concern with the food was only confirmed.

It's not that the food is bad but rather just very ordinary and poor value! KS went along with his visiting niece who tends to be adventurous and likes spicey food but as a maturing Gen Y palate perhaps not too hot. The food we were served was just hot but without any real flavour.

Both dishes came with a mound of ordinary boiled rice and flat bread, as though more carbohydrate was needed? The actual meal aside this was ..... ummm ..... let's say conservative? My Haitian Fish stew was a brownish flavourless hot concoction of no distinction. OK that was a bit too much hyperbole but it wasn't worth a quality restaurant experience. A far cry from my exceptional Mr Jerk Carribean experience in London a few years back!

Let's face a few facts on Havana Bar. It's a great concept and is doing well it seems. It draws a prominent local crowd of identities who I can only presume are there for the excellent music ambience and not the food, at least in my humble opinion?

Kitchenslut root vegetable award 2011

2011-09-05T15:46:00.001+10:00

Sauntering into Port Douglas markets on Sunday Kitchenslut's eye was caught by a flash of colour some distance away. Attracted like a moth to a light KS was mightily impressed to discover the most impressive display of carrots he can recall. Not that there are any other displays of carrots that Kitchenslut can recall given that memorable displays of such vegetables are rare.

The bright orange carrots with verdant green tops were a beacon even on a dull overcast day. Alongside were ravishing red radishes separated from the carrots by a strip of deep purple beetroot combining in an impressively expressive display of colour. They even made our tropical pineapple look so boringly colourless.

Presentation is important in retail and other stallholders should take note! The inaugural winner of the prestigious Kitchenslut Root Vegetable Award 2011.

awards season roundup

2011-08-24T11:29:00.001+10:00

It must be the season for those often controversial awards with Gourmet Traveller gongs for 2012 now out. Only nine Queensland establishments made the top 100 with Nu Nu representing the Far North at #73. Perhaps some places in Port Douglas would like to challenge the ranking of NuNu as the leading restaurant in the Far North? The only other Qld restaurants outside Brisbane were at Noosa and Surfers Paradise?

Also, the Restaurant and Catering Awards for the Far North were announced last week. These caused a stir last year when somehow Hayman Island managed to be included in the region. The classifications are also always a bit curious here.

The award to M Yogo in the 'European' category is curious as my impression is that this place has faded from its early reputation. In terms of its Europeanness KS usually refers to M Yogo as the "Iron Chef French"?

It is always pleasing to see Bayleaf Balinese get recognition. KS agrees that Tha Fish is probably the best seafood place in Cairns so it was interesting to see it triumph over the Port Douglas challengers.

Meanwhile the curiosity of these awards down in Townsville was the proliferation of Coffee Club franchises in the cafe and coffee shop sections! Are they serious? If they had a 'European' category perhaps the winner would be Pizza Hut? The Far North can celebrate our clear superiority in the art of life!

taste of palm cove

2011-08-21T16:37:00.000+10:00

Kitchenslut has been a critic of this years Cairns Festival lineup and particularly the quite 'skinny' program of food related events. Taste of Palm Cove is pretty much the only food event of any substance and it's outstanding success this year demonstrated there is plenty of interest out there.

Last years Taste was a perfect sunny beach day and while there was a contingent there for the event it was mostly beachgoers who joined the queue outside NuNu for a taste of red curry bbq pork for lunch. This year the sun was out, the wind kept any wildlife away from the beach, a convenient park was not easy to find and the street was busy with queues at street stalls, and restaurants full of people there for the food itself.

Kitchenslut tried the red emperor miang wrapped in betel leaf from Nu Nu to try and get some ideas for his own prolific crop of betel leaf. Still not quite as good as the prawn miang were previously at the lamented *sob*, now departed Lemonade Tree. Clare Richardson refers to betel leaf as wild pepper leaf in her book, Tropical Cuisine.

After some barramundi & whitebait balls Kitchenslut decided to avoid the queue for the spit roast pork and wandered down to Chill Cafe to fill up on a burger. The feedback from the bbq burger flipper at Chill was very positive and even some surprise at the high turnout. A very positive event and congratulations to the people at Palm Cove.

The same can't be said for that evenings festival parade with the change to a Sunday a flop in the opinion of KS despite the media reports. The crowd appeared to be down from observation and feedback to KS, and an earlier daylight parade has about as much pizazz as a boy scout jamboree.

Fratelli's at Trinity Beach

2011-08-18T13:51:00.002+10:00

There is often some interesting stuff at fnqhome and he has recently posted on a breakfast at Fratelli's which, with permission, is posted below. Fratelli's is on Vasey Esplanade at Trinity Beach where the domes are, opposite the stinger net, which has always been one of the more idiosyncratic properties in the Far North (ie: What the f***'s this place even still doing here?). The restaurant at the front has now been renovated to be more modernly interactive with the street and beach (photo coming). This is more of the style we need.

The Trinity Beach dining precinct has evolved and expanded in an interesting way compared to it's more flamboyant and pretentious sister up the road at Palm Cove. Back from Vasey Esplanade places such as Blue Moon Cafe and Lime Tree also seem to be popular with a local clientele.

Breakfast at Fratelli’s

Date posted: Sunday 14 August 2011

After a bit of a sleep in this morning, I wandered around to Fratelli’s on Trinity for breakfast. It has moved into the what used to be the Atlantis, beside the white domes at Trinity Beach. I’ve been meaning to try them for a while, but hadn’t until now. The owners are apparently the original owners of Lunico, the pasta restaurant a little further up the beach. The renovations have resulted in a more relaxed atmosphere. It’s brighter, more open, and much more what I like in a cafe/restaurant. The music was almost right, but needed to be just a little more chilled.

After crashing at a front row table with views out to Yorkeys Knob and Cape Grafton beyond, I gazed at the breakfast menu and my eyes settled, as they usually do, on eggs benedict. I’m used to a choice between salmon, bacon or ham, but this morning in place of ham there was prosciutto. Hmmm… Should I go for bacon as usual, or try prosciutto? I expressed my indecision to the waitress, who told me I should try something different and go for the prosciutto. I accepted her recommendation.

Breakfast arrived – toast with wilted spinach, two slices of prosciutto, two eggs and lime-infused hollandaise sauce. I quickly realised that the waitress’s advice had been sound. I think bacon might have overpowered the sauce, the citrus note of which was delicious. It went beautifully with the prosciutto. The eggs were poached perfectly, and the whole thing was just about perfect. I could have eaten another quite easily, though I knew I shouldn’t.

So, the verdict has to be positive. Good, quick service. A great location with perfect views. Food that was excellent. I’ll be back.And so I’m now crashed on the rocks at the southern end of Trinity Beach, satiated and relaxed under blue skies with a Jon Sa Trincha mix starting up on the laptop as I type. Life is tough in the tropics.

Kitchenslut's Census Dilemma

2011-08-10T10:16:00.002+10:00

Last night was Census night and as he worked through his eCensus several questions caused Kitchenslut to pause ever so briefly for thought, particularly when it came to the question of time spent doing unpaid domestic household work.

This question specifically related to the last week. The cooler season and some tempting un-tropical recipes from Matthew Evans in a recent ABC Delicious Magazine had inspired Kitchenslut to experiment with his pressure cooker during the survey week. Pea and ham soup, cottage pie with mustard cheese topping, and vodka-cured cod and potato fish cakes all consumed the week. While the fish cakes resulted in one of his less edible creations, the pea and ham soup was an outstanding winner!

How to work out the number of hours and allocate the time spent multi-tasking while simmering the ham hock? Shopping time is also included which would mean the time spent wandering around Rusty's and out to Marsh's at Stratford for a ham hock. Food and drink preparation are within the guidelines for unpaid domestic work, so is this really unpaid domestic work for many people or is it now a leisure activity?

The survey week was also the final week of Masterchef. Would households have been inspired by this to take to the kitchen and accumulate domestic work hours, or would they instead be sitting in front of the TV with takeaway pizza?

Kitchenslut is also body corporate chairman for his unit block and during the survey week spent an irritating amount of time dealing with recalcitrant resident disagreements on gardens, maintenance and financial issues which all seem to fit within the category of unpaid domestic work. Consequently, Kitchenslut appears in the Census stats as among the most overworked and underpaid in our community for the survey week. This presents something of a dilemma as it appears to be inconsistent with his reality!

Among other aberrant behaviour during the preceding week Kitchenslut was led astray by Hillbillywatch to rediscover the AM band on his radio and find out from John MacKenzie what was really going on in our failing society. There, he learnt from a talkback caller that "a certain religion" had a perfidious agenda to influence the Census results . Who could they be, he wondered, as he ticked the Islam box for choice of religion on his eCensus? Kitchenslut now has a further Census dilemma of how to reconcile his religion with his ham hock?

Note: Kitchenslut was also curious about the question of whether he required the company of someone for body movement activities. This seems rather personal as there are certainly some body movement activities for which Kitchenslut at least prefers good company. It was presumed that the reason for such assistance required in the subsequent question would be within the category of 'other cause'

Kamikaze Parrot sinks Golden Boat

2011-08-04T20:48:00.003+10:00

The King Parrot is at it again! Following on from last years notorious lamb shank beat up, he has now sqwuarked on Chinese food in Cairns with a correspondent complaining about the cost of a meal at the Golden Boat in Lake St. Yes, it is the Golden Boat, which can be confirmed from the menu KS has among the collection in his bottom drawer.

Now when it comes to Chinese food Kitchenslut is of an era when Chinese food was breaking out. Sydney's Haymarket was transforming into a more upmarket Chinatown. The Old Tai Yuen remained a classic with students and somehow KS still asocciates the best Chinese with bent greasy spoons and chipped laminex tabletops.

However, when it comes to the menu comparison below one can't help but think it is stuck in an aspic timezone before that era. I can imagine a debate over whether the sweet & sour pork has enough pineapple! As far as I am aware Golden Boat is regarded by many as the best Chinese in Cairns.

We took a couple of friends to lunch at a Chinese restaurant in town, as a good Chinese meal is one key to the heart and soul of most Australian families. While we will not specify our actual menu – our bill for four people amounted to $157.40 for limited “picky style” dishes and included 2 beers each – absolutely outrageous. We were so incensed over the cost that we have compared a suggested mainstream Chinese meal for 2 people at this Cairns CBD Chinese Restaurant as compared to an award winning Chinese Restaurant on the Gold Coast.

CAIRNS GOLD COAST

ENTRÉE (2)

Prawn Toast 6.10 3.50
Won Ton (6) 9.15 2.90

SOUP

Chicken & Sweet Corn 6.10 4.80

MAINS (2)

Sweet & Sour Pork 19.60 12.80
Prawn in Black Bean 25.90 17.60

RICE

Large Fried 15.10 7.00

TOTAL 81.95 48.60

A difference of $33.25 or 40.2% more expensive in Cairns than the Gold coast. WHY?

OK, so lets look at what googles for Chinese restaurants on the Gold Coast and these throw up as typical:

Yum Cha Robina: Won Ton (4) $6.80; Prawn Toast (4) $7.80; Sweet & Sour Pork $19.80; Prawn Stir Fry 23.80; Special Fried Rice $12.80;

China Pier: Won Ton (6) $5; Prawn Toast (3) $5; Chicken & Sweet Corn Soup $6; Sweet & Sour Pork $15.50; Black Bean King Prawns $21; Fried Rice $10.50.

So is that very different from the Golden Boat? So lets look at the Casinos and the highest profile Chinese:

Zen at Jupiters: Won Ton (4) $10; Sweet & Sour Pork $25; Prawn Stir Fry $37. Special Fried Rice $16.

Cafe China at Reef Casino: Prawn Toast $7.80; Chicken Sweet Corn Soup $7.90; Prawn Stir Fry $29.80; Sweet & Sour pork $24.50; Large Fried Rice $13.50.

Zen doesn't even have Prawn Toast so can be discounted as an ordinary place, eh? I have no doubt the King Parrot's correspondent from the Gold Coast has a fave value Chinese there. However, is that a valid comparison or more a reflection of asynchronous information and local knowledge? As posted here recently, worldly visitors are astounded at the value at places such as Lilypad.

However, as also posted here recently the proliferation of Indians in town recently is interesting and if there is an area where we fall well short it is Chinese which one would have thought should be a growth focus?

the locally made magic pudding

2011-08-01T17:45:00.002+10:00

The Weekend Post (hardcopy) featured a story from our flamboyant King Parrot on the economic miracle of consuming more locally produced food. Now, Kitchenslut loves his local food when it is high quality or unique specialty produce typical of our region. However, the million dollar a week claim is sort of like our own locally produced magic pudding. Similar estimates proliferate among the websites of local food and environmental interest groups elsewhere, particularly in the USA. These all appear to imply that if everyone buys more food locally then everyone can be better off. can you see a problem here? It also appears to imply some heroic economic multipliers which also imply some internal contradictions with the basics of economcs.

KS will take up some of the economics of this later over at loose change rather than here .......

Show Day Surcharge

2011-07-23T09:21:00.002+10:00

Kitchenslut has previously posted on the little known requirement of the ACCC for restaurants to provide a completely new menu if they wish to impose a surcharge for public holidays or Sundays. Simply notifying that there will be a percentage surcharge is not adequate for the ACCC and the actual prices must be displayed.

So it was interesting wandering home last night to see Villa Romana with their menu display taped over and imposing a hefty 15% surcharge for Show Day! There were also some quite expensive items posted on specials blackboard.

Right next to that Casa De Meze were prominently displaying "No Surcharge Upstairs" on their street sandwhich board. Apology for the poor quality of my iPhone snaps while scuttling past with a bottle of shiraz in search of the warmth of home to escape a rather chilly evening!

Lilypad stands out in Pond

2011-07-19T20:33:00.000+10:00

Kitchenslut recently hosted his sibling, and for a time his nephew, who were off to explore our Far North waters on a diving expedition. The diving expedition with Mike Ball was a success for these recently inducted divers as was their experience in Cairns.

Contrary to popular myth blowing from the arse of a certain local Murdoch journalist, the food experience in Cairns is NOT behind comparable alternatives elsewhwere! Yes, you can find more bargains and gems and diversity in a big Capital City! That should be expected!

Kitchenslut's rellies are far more food savvy, world travelled, experienced, and sophisticated than himself. They found Cairns a great experience! There was no difference in their opinion in price or quality from Cairns to any comparable situation elsewhere. I agree!

While here we shared a Hanuman's dinner and sibling was more impressed than KS who still doesn't beieve this is a scratch on what it was when it opened. Kanpai Japanese in Shields impressed hugely and also managed to satisfy the appetite of Gen Y nephew who had flown in that evening. Lunch at 3.19 in Port Douglas has been featured in this months ABC Delicious Magazine.

Their visit coincided with the triathlon finale and much to my regret, as I hate the place, KS actually had a decent experience at Villa Romana with an Osso Bucco and polenta. It worked on a freezing night adjacent to the triathlon route. Also, a simple pea & ham soup at Mungalli Farm on a Tableland sojourn was perfect after a huge Lilypad brekkie!

Amongst all that their standouts was the breakfast at Lilypad on the left bank of Grafton St. Sibling was taken there morning after arrival and stunned by combination of quantity and quality was determined to take nephew there after he arrived. We returned to Lilypad after their diving expedition the morning before they departed. Nephew contemplated just how many eggs may have gone into the ommelette? Five he reckoned? What are their profit margins? Who cares, just go there if you are HUNGRY!

Discovery was that the table at the back near the couunter, not the footpath, is among the best people watching venues in Cairns! Rellies have since provided a reference to other visitors and KS has been advised that Lilypad is indeed impressed that their word-of-mouth reputation has extended to Newcastle NSW.

Gold to Lilypad! A National champion! Coffee could be better?

Too many Indians not enough Cowboys?

2011-07-05T13:24:00.001+10:00

Kitchenslut is bemusedly scratching his head on the proliferation of Indian restaurants around Cairns. Here we were thinking there was a Chinese invasion imminent, but it's Indians from corner to corner. There is a new Indian currently being fitted out on The Esplanade (where Michelangelos was).

Following a rebranding as the Bollywood Kitchen on Shields St, the Tandoori Oven has relocated to Spence just a door away from Marinades. A count of CBD Indians: Marinades; Tandoori Oven; Bollywood Kitchen; Royal India; Mother India; Spicey Bites x 2, as well as the imminent Taj on The Esplanade.

While Kitchenslut lurves a good Indian far and away our most prominent ethnic cuisine?

First House Pho

2011-06-29T15:58:00.003+10:00

Kitchenslut can't claim expertise with Vietnamese cuisine but had heard some whispers about good, genuine Vietnamese at First House Pho in Spence St. After a recent visit with a charming accomplice this coiuld even be a sleeper candidate for best ethnic cuisine restaurant in Cairns.

It's a quirky, friendly, family run place where the chef (dad) may even wander out for a chat and discussion on the food when things get quiet. It has an extensive menu but on the night we were there a few dishes were not available but that's somehow part of the quirky charm. Just ask the waiter (son) what the do have that day that's good. The chef recommended his double flavour chicken but he needs a days notice. Order more than you want and they will happily look after the leftovers as takeaway for you.

KS will have to confirm the details of the evenings degustation from their menu and anticipates a return visit could see it added to the faves list.

First House Pho is where the Hare Krishna place was previously. In true Asian family work ethic style it is open 7 days, lunch and dinner. A good Vietnamese in town is a pleasure to have so let's hope it sticks about.

Crocodile Bite

2011-06-26T10:17:00.001+10:00

Kitchenslut was contemplating things Chinese while casting an eye over the menu outside the Golden Boat restaurant in Lake St. What caught his eye was the pricing structure and most particularly the crocodile.

Salt & Pepper Crocodile Meat at $52.90? This price doesn't seem to relate to Kitchenslut's rather ordinary previous culinary experiences with crocodile or the price of the meat? Duck dishes at Golden Boat are $20.50, scallops $25.90, and the top priced lobster tail at $63.80.

Perhaps the pricing is more related to Chinese cultural factors with crocodile apparently having some reputation as an aphrodisiac? Kitchenslut has previously had some positive feedback on the Yum Cha at Golden Boat but doubts he will be venturing within for a crocodile bite!

Filipino Cuisine

2011-05-28T13:42:00.003+10:00

Kitchenslut was wandering around Rusty's on Friday and took the time to browse at the offerings of Filipino Fiesta stall. Always adventurous, and having survived and recovered from fried intestines in Sydney's Chinatown recently, KS could not resist trying something.

The most adventurous offering seemed to be the Dinuguan, a concoction of pork, pig's blood, garlic, chilli and vinegar. I can't say it was to my taste and doubt a repeat tasting is likely. Which isn't to say I wouldn't try some of their other food.

A reason for trying Filipino food was a post earlier this year at Club Troppo which asks "Why are there so few Filipino restaurants" relative to the Filipino population. This apparently also relates to the USA. The Troppo post has some interesting thoughts on the proliferation of ethnic cuisines.

A comment at Troppo suggests that the native Filipino cuisine is very peasant and their elite cuisines imported. KS contemplated the deep fried pork belly at Filipino Fiesta, but ruminated on recent OECD measures of wellbeing where Australia finished 4th on longevity behind Japan, Switzerland and Italy. I suspect Filipino longevity is somewhat less so maybe KS should stick to sushi (hold the mayo), or pasta with lashings of olive oil and salad, and leave the deep fried pork belly alone?

Tropical Polish Cuisine

2011-05-23T19:31:00.002+10:00

Unforgettable food: Polish Golabki - ABC Far North Qld

While researching golabki I discovered a Polish food blog with historical background on galabki.

"Legend has it that a king of Poland (Casimir IV Jagiellon) fed his army with golabki before a key battle in 1465 and the subsequent victory was credited to this hearty meal beforehand."

However, recipes refer to the tomato based sauce with golabki, and Cortez did not return from the New World with the tomato and syphilis until 1519! So they could have had no tomatoes in their sauce?

A google search also provides this blog reference:

"In 1518, an Italian princess, Bona Sforza, married King Zygmunt of Poland. Missing her native Italy, Bona brought architects and artists from there to Poland, as well as seeds and expert cooks, so that she could still have a connection with her now distant ...In 1518, an Italian princess, Bona Sforza, married King Zygmunt of Poland. Missing her native Italy, Bona brought architects and artists from there to Poland, as well as seeds and expert cooks, so that she could still have a connection with her now distant homeland. Such was the impact of her actions that some Italian words slipped into the Polish language, such as kalafiory ( cauliflower), pomidory (tomato) and salata (lettuce)."

However, this doesn't fit either as the date is far too early for the tomato to have reached Poland. History of the tomato is interesting, not widely used for food in USA until as late as mid 1800's, and was believed by many to be poisonous both in the USA and Europe. Thomas Jefferson was an early grower and 'tomato pioneer' from around the time of the Declaration of Independence. There is a possibly apocryphal story of Jefferson eating tomatoes on the steps of Salem courthouse to prove they were not poisonous. There is a similar story of a plot to assassinate Abraham Lincoln by convincing his chef to cook him tomatoes. Lincoln survived and apparently took a liking to tomatoes! French influence introduced them to Louisiana. Even in Italy they didn't become pervasive in the cuisine until the late 1700's and it seems the first actual record (Wikipedia) of a written pasta tomato recipe was as recent as 1871.

So when did the tomato arrive in Poland?

a table for three

2011-05-19T11:43:00.003+10:00

Odd numbers can often result in a table seating anomaly with a person left hanging loose. This is never more unfortunate than when Kitchenslut again had the opportunity to dine with two gorgeous female companions down at Tha Fish on Tuesday night. It just doesn't quite achieve the same easy intimacy when its really a table for four, and KS likes to make the most of these opportunities for his ego and image. This was also my previous menage experience at Kanpai.

Birthday gurl was excited by the Tha Fish taster menu of $90 for two, however this came as serving portions in multiples of twos and fours etc, but not threes. A dining menage-a-trois discriminated against again! Never mind this was easily maneuvered with the helpful assistance to the wait staff, while sipping vino and sampling some morish whitebait starters, we selected a few extra entrees to share thrown in as extras to the tasting menu.

Our selections of ravioli of prawns, fish and scallops in a burnt butter and cashew nut sauce with truffle pecorino $15.90, and calamari cajun spiced with a salad of orange, fennel and rocket with mint and lime creme fraiche $15.90, were served at a leisurely slow food pace and fitted in to complement the tasting menu quite well:

To Start: Sand crab bruschetta with rocket, tomato and capers; Fresh oysters steamed in bamboo basket with soy, ginger and shallots

Then: Hervey Bay scallops with braised pork belly, orange, coriander and master stock glaze; Black bean, chilli and seafood wontons with house made sweet chilli sauce

Then: Chefs Choice , which was a bug dish

Then: Fish of the day rubbed with a chilli and shallot paste in a crispy tempura batter with a tamarind aioli; BBQ tiger prawns with avocado salsa and blood orange vinaigrette

Finally: Pear and cinnamon frangipan tart with vanilla bean ice cream

As a treat the birthday gurl was allowed to self demolish the dessert after expiration of the birthday sparkler. Apart from the menage-a-trois dilemma, Tha Fish continues to impress with its service and seafood among the best in town, and seemed to be doing quite brisk business for a blustery Tuesday night. Maybe some of the seafood dishes served could have been a touch less cooked but that was all.

a defence of sluttiness

2011-05-12T17:25:00.000+10:00

Paul Frijters at Club Troppo has posted a defence of slutwalks currently happening around the place. Kitchenslut welcome the liberation of sluts of all kinds everywhere!

Hence, hurrah to both sluts and their walks. From a utilitarian standpoint there is nothing wrong with being a slut since having sex is a healthy and pleasurable experience for which, in the age of contraception, there is no good reason to have one rule for men and another for women. From an economic perspective, sending signals increases the flow of valuable information and hence lubricates exchange on the market for intimacy. I think that the slutwalkers are entirely correct about both the inappropriateness of blaming victims of sexual crimes for the way they dress, and about the general societal attitude about sluttiness.

For those wishing to indulge various sluttish habits at a discount Kitchenslut noted this entertainment book offer this week. These are apparently made available through local charities and organisations.

salmonella special sauce

2011-05-08T10:15:00.001+10:00

Weekend browsing came across an interesting post at Autralian Regional Food. The modern food dilemma of how to cope with a refrigerator packed with half jars of exotic ingredients and condiments.

"We’re running out of room. We’ll either have to purge our menus of exotic flavours, become wastrels who discard the unused portions or, as will probably happen, continue to blunder around trying to find things on the top shelf. And as the leaning tower of pesto crashes to the floor, taking with it the mayonnaise and three half-used jars of marinated vegetables, we’ll mutter darkly about impractical packaging and silly fridge design."

The same could be said for cupboards filled with stale herbs and spices as recipes which require a long list of ingredients become impractical for the burgeoning number of home chefs without accumulating such a collection. Products such as the Spicez curry packs with the herbs and spices packaged for a single dish may seem expensive but are actually good value for these reasons. Kitchenslut can recommend the Spicez Sri Lankan seafood curry.

However, an alternative solution, I thnk suggested at a Club Relish night at The Edge last year, was to mix all those surplus remnant jars together as an experiment, and that the outcome could sometimes be a surprise. Indeed it could. Kitchennslut referred to this as 'salmonella special sauce'.

Note: The abovementioned Edge is now open at night for dinner with feedback awaited .......

Havana less than my heaven

2011-04-24T21:29:00.005+10:00

Ok. It's taken me a week to get around to this. KitchenSlut has been so slack on posts in the last year but was out with a group at the Havana Music Cafe on Lake St a week or so ago, a Friday night. Now, it's not easy when a place provides something much needed in Cairns, both in diversity of tropical cuisine and entertainment, but just didn't quite meet my expectations.

Havana is worthwhile and the casual open format to the street welcome but ... the 'Trinni' (?) prawn curry dish I ordered, in a rich coconut and yoghurt gravy w jasmine rice and salsa, was absent 'oomph'. No, not just heat, but depth of flavour. The jasmine rice was dry and just needed to be better for something so simple. The Caribbean authenticity of the description as a Trini(dad) may also be debatable?

That is not to say they dont try, and KS was later engaged in discussion at the bar by the waitress on the 'oomphness' of the prawn curry. At least they are thinking! Maybe I just ordered the wrong food as everybody else on the table thought theirs was great? It certainly didn't match my previous most memorable Caribbean cuisine experience at Mr Jerk in London, but thats not what it's all about. It is a welcome ambience to the Cairns scene and the young guitar vocalist on the night, Adam Hynes, was excellent. Made the night!

It was reasonably busy on a Friday night with a few large tables and the service seemed rushed at times. While there a diner at a footpath table made a vocal intervention to staff at the bar requesting service.
It would be really good for Havana to thrive and stay alive, but next time I would like the food to just offer more to the experience. Given most feedback on Havana is positive I should go back and try it again soon and sample more widely from the menu.

chocolate traditions

2011-04-24T12:30:00.000+10:00

The egg was adopted by Christians as an Easter symbol of rebirth for the resurrection of Jesus. Somewhere in the last few hundred years the egg became chocolate. Chocolate became an Easter tradition.

"Chocolate: tasty, addictive, sexy ... and good for you" says this posting at The Conversation. Apparently it's the flavanoids that provide chocolates healthy antioxidant and anti-inflammatory capabilities. It can even be good for cholesterol and blood pressure. However chocaholics should be wary of this comment:

"Many of the studies showing how wonderful cocoa-derived flavanoids are have used very large doses of these chemicals that could never be garnered by regular chocolate eaters (at least without significant detriment to their waistlines), making the applicability of such science problematic."

We have many local chocolateers, although I haven't a clue how they stack up on genuine quality?

Oh ..... and if you couldn't wait until Easter Sunday to assuage your chocolate cravings with your symbolic rebirth chocolate eggs, then go to hell, go directly to hell, do not pass go! You need to suffer for your healthy addiction!

surcharge insanity?

2011-04-22T11:09:00.000+10:00

A prominent commentator at the libertarian catallaxy files, who is eastering in Queensland, has posted under the heading "beautiful one day, closed the next". With an avalanche of public holidays now upon us this has drawn Kitchenslut's attention again to a little known quirk of our consumer law. A restaurant wanting to charge a public holiday surcharge is required by the ACCC to actually produce a separate menu with the new prices.

It is not enough to simply state on the menu, or tell the diner, that there is a 10% surcharge. Personally, I think this requirement is just a bit anal and unnecessary red tape and it's quite adequate to just properly inform of a 10% surcharge. That is not to make any comment at all on the appropriateness of surcharges and other issues raised at catallaxy on the regulated shopping and easter disruptions to Queensland life. I wonder how many Cairns restaurants will comply, or even surcharge, or indeed how many will be open on Good Friday and Anzac Day?

Those disruptions also extend to our anal liquor laws. No alcohol to be served unless with a meal on Good Friday, so just stay home and get sloshed instead. Kitchenslut has always been bemused by the alcohol restrictions on Anzac Day at the same time as they are swinging off the rafters down at the RSL. These are the same liquor Nazi's who have banned two-up at the Red Beret on Anzac Day.

preserved lemons

2011-04-21T23:27:00.003+10:00

Kitchenslut is a keen supporter of local produce, but only if the product deserves it. We do ourselves no favours by supporting products because they are local rather than because they are good. Don't start KS on Gallo cheese which he regards as over-hyped and over-priced, and a visit to the Epicurian Gold cheese cool room is preferable any day!

It was only last year that KS really became acquainted with preserved lemons after a Club Relish night at The Edge featuring Suzanne Quintner. KS still suspects the secret ingredient in the famous 'best pasta ever' at Salsa Bar was preserved limes. It isn't really very technical just the lemons, juice, heaps of salt and time.

Anyway, this week KS picked up some preserved lemons at Il Convivo from the local Spicez people. Brilliant stuff. Many of the more commercial varieties of preserved lemons are diluted with water rather than the pure lemon juice in the Spicez product. The juice is deliciously syrupy!

KS has tonight enjoyed a tiger prawn linguine enhanced with Spicez preserved lemons cooked up in conjunction with the pasta fiend English Rose who also shared that 'best pasta ever' at Salsa! Disregard the basic packaging and buy!

Preserved lemon recipes: here, and here.

Unforgettable Food

2011-04-15T15:44:00.001+10:00

ABC Far North is calling for people to email submissions of unforgettable food recipes.

"We're calling it Unforgettable Food and the aim is to share the tale behind your tucker. It's about showing the relationship you have with someone, a moment in time or a place through food."

Kitchenslut would consider submitting his world famous seafood bbq, with his skills recently fine tuned at the excellent Sydney Seafood School, but this is more a process than a recipe as such.

club food revolution

2011-04-15T15:33:00.001+10:00

No, it's not in Cairns, at least not as far as I know. This week the Courier-Mail reported on changes in food offerings in Brisbane's clubs.

"SEARED scallops with dill and vanilla bean beurre blanc, in-house hickory and tea-smoked duck, eye fillet served with a blue cheese potato puree. It may sound like an upmarket city restaurant but these dishes are part of a degustation menu being served up at the Geebung RSL".

Interesting food at reasonable prices. Not sure i'm aware of anywhere in Cairns that stands out in a similar way in either this category or 'pub food'? It's all progress down south with Jamie Oliver's Ministry of Food also opening it's first Australian centre recently at Ipswich.

aussie handmade toasting fork?

2011-04-11T00:26:00.000+10:00

Traffic through Kitchenslut can be volatile but always more interesting than the volume is the detail. Most recently is a visitor on the google search "aussie handmade toasting fork". Yes, Kitchenslut actually appears on page 2 of this search and feels deep satisfaction for his contribution to promoting the local economy with subsequent flight bookings surely assured?!

Oh, and yes handmade toasting forks have indeed been featured here a while ago now by the Estimable Essence toasting away over an Undara fire. Outback Country Rock and Blues is on again this weekend. Essence will provide a free demo of her patented handmade toasting fork to anyone who mentions this blog.

Cocoa Nomour?

2011-04-08T17:26:00.000+10:00

Cocoa Amour in Grafton St was closed today, and KS has been told the Esplanade shop also didn't open?

Has the explosion of coffee shops begun to reach market saturation? CoffeeWorks will be opening a CBD outlet in Spence St next week with the sexy bright purple signage already in place!

Kanpai - without the karaoke thanks

2011-04-04T14:07:00.002+10:00

Kitchenslut has in the past been wary of Kanpai because of their promotion as a karaoke venue! As a general rule karaoke and good food should not be mixed in Kitchenslut's view. However there has previously been positive feedback on Kanpai and when it was suggested as a pre-theatre venue with the prestige of two (2) female accomplices all to himself how could anyone refuse?

Accomplice A, a regular diner, did the selecting with aplomb and a diverse selection including salmon sashimi, seafood and vegetable tempura, eel on cucumber, Tuna Natto - fermented soy beans with tuna & Agadashi tofu - benito flakes & special sauce. Not to forget the mentai rice bowl!

An impressively diverse selection of tastes and flavours. We got out at less than $100 between three including a drink each and ...... even made to the theatre on time easily ...... a very rare experience when seeking a decent pre-theatre dining experince in Cairns! So good to be able to look forward to a return visit!

P.S. Little Theatre fringe was also excellent night and exceptional value at $10 at the door and deserve congratulations!

restaurant defamed?

2011-03-24T07:58:00.002+10:00

Defamation was the excuse Gavin King gave for not being able to name the restaurant that served him up his 'yaks vomit' lamb shank. So concerned was he that the establishment not be identified that he couldn't even reveal the other dishes they ate that night.

So it was interesting to see his News Ltd comrades at The Australian absolutely hammer an expensive Perth restaurant, Sentinel. A $46 steak was "just about the worst steak I’ve ever been served in a restaurant. With erratic, curiously curved “grill” marks" and "the meat was powdery, juiceless, inadequately seasoned and with very little character or flavour .... reminded me so much of a 1980s pub counter meal." A pie was "an example of why pastry needs to be properly cooked to transform it from a shortened combination of flour and water into something that you’d actually want to eat."

Kitchenslut's posted response in the compost comments at the time was: Gavin, you have referred to defamation the last prominent case I am aware of was Coco Roco in Sydney which sued the SMH after their critic had called half the food "unpalatable" and described "a dismal pyramid of sorbet". This case was thrown out. I'm not sure how that compares with "yak's vomit" but maybe a better journalist would have been able to make appropriate criticisms without hiding behind defamation. This would have been more credible and also been more constructively useful for diners and the community. At least the SMH is capable of independent and critical restaurant reviews unlike the Cairns Post. Posted by: KS of Cairns 08:23pm Tuesday 5th October

Standards on defamation would seem to be somewhat inconsistent and subjective within the News Ltd archipelago? Standards of journalism are similarly inconsistent.

rehabilitation of the coconut?

2011-03-14T09:36:00.000+10:00

The NY Times has reported that Once a Villain, Coconut Oil Charms the Health Food World.

However, your coconuts must be virgins!

Darwin Day

2011-02-12T05:17:00.006+10:00

The minds of many may be pondering romantic restaurant venues for Valentines Day, and aphrodisiacal food appropriate for a pre-coital dinner. However today is Darwin Day, which celebrates the birthday of Charles Darwin.

Darwin was apparently not averse to eating the species he studied, and his birthday is now celebrated with a phylum feast where the objective is to consume as many different species as possible. A good alternative for those who object to the commercialism of Valentines Day!?

Dining out on Valentines, packed in with flocks of other similarly cooing romantics, can appear akin to the experience of all those nesting birds on Michaelmas Cay?! Kitchenslut's recommendation for Valentines is to avoid dining out and take some inspiration from our previous post of how to cook naked for an evening of genuine shared debauchery with your lover!

restaurant rules

2011-02-10T07:22:00.002+10:00

David Dale at the SMH is seeking help to update his 20 restaurant rules he put together 20 years ago. Are these rules still valid? Some rules are particularly relevant to Cairns and the Far North especially #3:

3. Never eat in a restaurant that is recommended in any free publication you find in your hotel room, even if the recommendation is on a different page from the ad.

Which may preclude a significant chunk of our most popular dining establishments?

Tha Fish

2011-01-31T17:55:00.002+10:00

Tha Fish at The Pier, the best seafood restaurant in Cairns?

Very happy with two recent experiences. Even left a tip. Added to KS selections.

Just not Sushi?

2011-01-25T21:12:00.000+10:00

The Cairns Post has run a plea from prominent local Japanese chef, Sammy, to cut the mayo on the local sushi offerings. KS can only agree on some of the sushi offerings and particulary gave up on the mayo laden offerings from such as Sushi Train some time ago.

misty mungalli marketing mangle?

2011-01-06T20:22:00.002+10:00

Misty Mountains dairy and milk have certainly taken off. So much so that Kitchenslut is wondering if this is not actually a monumental marketing backfire?

I love the creamy Misty milk, much to the angst of my GP as he analyses the latest Kitchenslut cholesterol blood analysis ..... and apparently so does everybody else ....the creamy Misty milk I mean! So much that my local IGA frequently runs out of Misty while Mungalli languishes on the shelves. I am actually finding reverting to Mungalli, when the Misty product runs short, unsatisfying so now don't. So I no longer buy the Mungalli product with the cheaper but superior Misty Mountains product prefered.

A get together with a friend tonight and other feedback has more than confirmed that this isn't just me. The question is whether this is a success or a monumental marketing stuff up where the previous premium Mungalli product has now been cannibalised by a cheaper superior product from the same people. At least I believe it's the same people mostly?

The similar cross range packaging and product is confusing and differentiation absent? My understanding is that Mungalli couldn't supply demand for their range of products within their biodynamic criteria? Apart from the exceptional quark, and the Misty yoghurts don't quite do it for me either but that's now an overcrowded market segment, i'm not sure there is much reason any longer to buy Mungalli products?

Will there be a complete review of product and marketing sometime?

Masterchef Final

2010-12-15T22:19:00.002+10:00

a delicious bargain

2010-12-05T19:56:00.000+10:00

The bookshop in the Caffiend Alley on the left bank of Grafton St currently has a large display of old editions of the popular ABC Delicious Magazine. At just $1 each this be an easy way to fill a bookshelf with an impressive food library.

This bookshop previously fronted Grafton St but has now been moved to a more inconspicuous position at the end of the arcade. You can stop at Caffiend on the way by for a coffee and snack .....

food blogs, book launchings, and a farewell .......

2010-11-28T12:51:00.001+10:00

The awards thing seems to be overdone at times, however I thought I would post the Australian Food Media Awards which this year included a blog section. There are some brilliant food blogs around and certainly Kitchenslut has a loooong way to go to reach the high standards being set.

Winner of the Australian Pork Award for best food blog was The Gourmet Forager. Blogger Trina is "a Sydney-sider who loves to forage for tasty culinary delights! More gourmet than gourmand, I love anything to do with crustaceans, I’m a sucker for new food experiences – good or bad (but mostly good) and I’m always on the search for those hole-in-the-wall eateries."

Highly commended was Stonesoup blog where minimalist home cook Jules Clancy has committed the rest of her life to recipes with no more than 5 ingredients. KS is not sure this is something he would personally be prepared to commit his life to but admires the commitment and motivation!?

Most interesting was the SAXA People's Choice Award which went to "your mother". Coincidentally, KS rocked up to the Tanks on Friday evening for Clare Richards book launch of Tropical Cuisine and procured a signed copy as a Christmas pressie for his Mum. Clare will be doing a round of local markets in coming weeks so you too can fill your Christmas stocking with this impressive self-published book filled with reams of information on how to make the most of our local tropical produce.

Emotions were more mixed on Saturday night as a full house turned out to R.I.P A Lemonade Tree. KS was fortunate to enjoy the last Grilled Spatchcock ever to emerge from the kitchen. Thanks to Apit and Ray for their efforts and food over the last year. Perhaps there should be an award? Now I need a replacement to update the Kitchenslut Selections list?

Fresh and local at Luxe

2010-11-17T22:13:00.002+10:00

EVERY now and again you come across a restaurateur who truly loves what they do. Jamie and Anne Ah Gee are a prime example.

I met Anne Ah Gee after my father paid an awful amount of money for one of her artworks generously donated at a Harald's House fundraising event. I did not know until this week she was one half of Luxe Bistro and Bar in Lake Street. In fact, I did not even know Luxe Bistro existed.

Her husband, Jamie Ah Gee, is the head chef and inspiration for the re-launch of the restaurant. Not sure exactly what the name, Luxe Bistro, means but as they explain it, Jamie no longer wanted to be constrained by the stricly Italian menu of its previous incarnation and let's face it, Rimini came with some bad press and baggage that was hard for the new owners to offload!

Instead, he prefers to work out a menu based on what is in season and available locally, from week to week. As such, I could tell you about the Griddle seared pork loin cutlet with surprisingly moist and favoursome baked red onions, fresh pea puree and truffle scented honey ($32) I tried on Tuesday, or the intense flavours of the Broccoli, zucchini and blue cheese frittata on seasonal greens with a Napoli sauce ($22) ordered by my friend, but by the end of the week it may be replaced if something else takes the chef's fancy at Rusty's Market on Friday.

This is by no means an original concept. Jamie credits his former boss and mentor, Stefano di Pieri for the inspiration to stay true to ingredients based on freshness, seasonality and local availability. But it is refreshing to discover a Cairns restaurant prepared to put quality and taste ahead of the ever present pressure posed by other outlets willing to sacrifice both to get bums on seats.

With our meals, my companion enjoyed a glass of lively, international award-winning Maven sauvignon blanc ($9/$38) while I discovered the delight of a previously untried Villa Calappiano merlot ($10/$44) - just a couple of the 30 wines on offer by the glass with an sophisticated and interesting wine list.

While I declined dessert, I was quietly relieved when the waitress delivered two spoons with the Chocolate fudge cake with housemade raspberry gelato ($12) ordered by my friend. The dense, decadent texture of the cake was in stark contrast to the sharpness and softness of the real raspberry, rounded off by the sweet and complex bouquet of the Orange Valley Botrytis semillon ($10).

Luxe Bistro offers a dining experience which will be enjoyed by anyone who is as concerned about where their food comes from as how good it tastes!

deep taste

2010-11-14T15:56:00.003+10:00

The weekend brought us the final of the Taste Paradise signature dish competition and there was indeed some deep tasting happening as the Mayor tucked in! It revived memories of Kitchensluts most lost photo opp wandering past Villa last year where an ex Mayor graphically displayed himself with a mobile glued to one ear, pasta spilling grotesquely from his mouth, and a big glass of red in the other hand! Oh dear .... the Mayor of Porpoise Spit complete! More spag bol George and don't hold back on the vino *slurp* *slop* *burp* *fart*!?

However, our current Mayor displayed impeccable table manners and decorum despite hailing from Machans Beach!

Craig Squire from Ochre was the winner with his tempura bugs. Curiously the voters choice didn't even show for the finale and unless there is a good reason ~~I would suggest it's just poor form~~? I did have an email from Nola Craig, which I have since lost, that Chriso couldn't make the finale because of another engagement. This seems to be confirmed by comments from Chriso's cheer squad.

signature finale

2010-11-08T10:55:00.001+10:00

The Taste Paradise signature dish competition reaches its finale this Saturday, November 13. The four finalists will cook-off at The Pier from 10am. A panel of judges will declare the winning dish that is the essence of Tropical North Queensland.

The first two finalists attrracted the most votes of more than two thousand submitted on the Taste Paradise website. A group of industry and tourism identity judges have selected their two finalist dishes that represents Taste Paradise. "The public tended to vote for their favourite restaurant or chef, the judges have looked at the ingredients of the other dishes." said Nola Craig.

There can be a fine line between a signature dish and a cliche so KS was pleased to see the proliferation of Barramundi entries excluded from the finalists. It is understood why it is so prominent on TNQ menus, however even Wikipedia will tell you it is not the finest table fish. KS has a theory that sportfish preferred by anglers will always gain a higher reputation than they deserve. What fisherman will not tell you so, and also be far more likely to consume his catch very fresh?

Kitchenslut also thinks that the Julaymba Journey tasting plate is sort of cheating in a way with a selection of different small dishes. I'm sure t's a wonderful culinary experience but seems to defeat the purpose of a 'signature dish' competition to KS?

Tropical Pan seared Tuna salad laced with a Mango vinaigrette, by Chriso the Personal Chef

Julaymba Journey, by Julaymba Restaurant at Daintree Eco Lodge

Tier of mud crab, mango and avocado, from Kewarra Beach Resort

Tempura bugs, green papaya salad, sweet chilli lemon myrtle dipping sauce, from Ochre Restaurant

Caffiend Alley

2010-10-31T14:38:00.007+10:00

The left bank of Grafton street has evolved into the cafe hub of Cairns. The Lilypad has always set the scene here over the road from Rusty's, but more recent arrivals such as Cocoa Amour and Caffe Bello have expanded on this with more recent modern styling and furnishings.

In that scene many people still have no idea that Caffiend exists up the nearby graffiti alley (this is in the half-arcade that links to the Mainstreet Arcade). The alley and arcade are their own tiny alternative Cairns community and adjacent shops include a BMX, skate shop, and the book shop that previously fronted Grafton. Oh, and Kevin Shorey jewellers and a few others. Like a small alternative community.

It's a really interesting small collection and Caffiend offers a more cosmolitan essence in the heart of the city. The board displays the coffee and when it was roasted. There is a small but interesting food menu including such as scrambled eggs with truffle oil, and chilli eggs for brekkie! There is various quirky seating which is something of a theme for KS!

I wandered out this week well caffiended after a brekie of avocado and fresh lime on toast with my single origin Tanzanian coffee ....... and wandered to visit Gil at Cruze Coffee in the Oceanwalk Arcade and walked out with an Ethiopian coffee to pursue the single origin concept.

As a passionate people watcher it's so interesting to observe the differing clientele in these places. Caffiend is more alternative, Lilypad has the people who like to think they are alternative (not a criticism I love the place), The new look Bello and Cocoa Amour entertain clients who would never be seen in Caffiend just a minutes walk away? Their loss, my win!

Meanwhile, over the road on the right bank, the bourgeoise patronise the Swiss Cake Shop and Beethovens which seem tired and faded, like a coffee shop in a retirement village ....... blue rinsely suburban? Oh, that does not however apply to right bank coffee artiste Billy in at Rusty's!

Gavin King Memorial Yak Vomit Award

2010-10-24T19:41:00.006+10:00

In response to Gavin King's recent provocative attack on Cairns restaurants, KitchenSlut has decided to take the initiative and sponsor the inaugural Gavin King Memorial Yak Vomit Award for the most outstanding lamb shank dish at a Cairns restaurant. This award is named in honour of the finest descriptive prose from his infamous column:

"Maybe there was an international food competition in the rural provinces of Moldova, where this restaurant's lamb shanks scooped the top prize in a close decision against a traditional local soup dish made with just a pinch of salt and several generous scoops of yak vomit".

Kitchenslut hates to be pedantic given The King's reputation for accurate journalism, but one would have thought a Yak would have to stray some distance from its traditional Himalayan homeland to even be in Moldova? Perhaps Gavin meant some different kind of Yak?

We will also provide ratings with a yak symbol (below) so each lamb shank dish can be rated at one, two, three, four or five yaks. Restaurants will be able to display their Yak rating so never again will the Editor-At-Large wander the dangerous streets of Cairns ignorant of where to get himself a decent shank! A presentation shank feast at the winning establishment is anticipated.

However there are only so many lamb shanks one can eat in a limited time so Kitchenslut calls for nominations to be shortlisted. I will start here and update this post as we go .......... a few suggestions google gremlins have struck and deleted subsequent entries!

Nominations for the Gavin King Yak Vomit Award for 2010

Naked Nut
Lamb shanks, tomato and root vegetable concasse, potato duchess, French green beans $29.50

Ochre

Braised lamb shanks – bush tomato infused sauce – parsnip mash and gremolata $30

Adelfia
Lamb shanks, rich casserole, slow cooked lamb served w potatoes $28

Plantation Hotel Cairns
Lamb shanks braised slowly w rosemary, thyme, red wine and tomatoes served w roasted pumpkin, baby carrots, truffle potato mash and broccolini $29

Bello Caffe
Lamb shanks, slow oven baked on a bed of garlic mash soiled in a gravy of veg $26.90

We use free pictures by Bilderkiste.de

tasting the tablelands

2010-10-18T06:58:00.003+10:00

Kitchenslut ventured out for a pleasant sojourn to Taste of the Tablelands at Atherton on Sunday.

Further reporting from ABC Far North

Fish D'vine

2010-10-15T15:44:00.000+10:00

“You remember that I asked whether whisky and brandy were in the cabin. You said they were. How many landsmen are there who would drink rum when they could get these other spirits? Yes, I was certain it was a seaman." Sherlock Holmes, The Adventure of Black Peter

Fish D'Vine is a rum bar and fish cafe, or vice versa?! Like Sherlock Holmes, Kitchenslut is suspicious of rum. So, without enthusiam he and a friend rolled up to the new bar and asked what we should try if we didn't like rum. The waiter proceededd to educate us on a vast array of rums and was able provide a concoction more than acceptable to our sceptical palates. The image and quality of rum has certainly come a long way and there is now also a boutique local Platinum white rum from Mt Uncle.

We didn't sample the food on that first visit but KS, whose passion is seafood, has since returned to sample the wares. I later dropped by for a lunch of fish'n'chips which was basic standard fish'n'chips but not good enough by any means for this to be the classic fish cafe lamentably absent in Cairns.

Kitchenslut susequently visited with a lady friend whose exotic background was attracted by the rum. The main food attraction at D'vine is the display cabinet stocked the fresh seafood for your selection. From the available specials we chose a mahi and a red emperor dish. These were again ok without being exceptional as both were slightly overcooked, which in KS view is almost the only crime one can commit against such quality seafood. Also noted was that the winelist is very disappointing and neither of us were enthused with even having to make a selection. Yes, I know it's a rum bar but some still prefer wine when it comes to the actual meal.

More recently, KS the seaman staggered in after a rough day at sea on his Ocean Spirits local card to quaff a refereshing rum cocktail. Exuberant from the rum and ocean voyage the seafood display was too much so KS selected the tuna steak as looking the best of class. Size seems to matter with certain items in the seafood display and the tuna steaks were thick. The displayed oysters are huge but KS is one who is cynical of those who judge seafood by the size of their prawn, or oyster.

The tuna steak was fine, seared on the outside and pink in the centre. It came smeared with a wasabi mayonnaise, which I didn't think added anything and I scraped off to use with the chips. The chips themselves were average.

Fish D'vine follows their apparently successful outlets in Airlie Beach and Mackay. The food is modestly priced, service on all visits was frendly and professional, and the theme is attractive and welcome diversity to the Cairns scene. They are another that promote their awards including this from their website:

Queensland Tourism Awards 2008 Judge’s comments…

“What an unexpected surprise! It would appear that Fish D’Vine Café & Rum Bar has nailed the market, offering a substantial range of quality, fresh local seafood dishes to enjoy dining in or taking away. The café appeals as much to locals as visitors in an atmosphere, which is simply buzzing. The Rum Bar offers a unique point of difference & clearly the business mix is working well. It was evident that management has a strong commitment to customer service & understands the visitor’s needs – this came through in product presentation, menu design, guest interaction and business philosophy. Fish D’Vine & Café is punching well above its weight & has manages to add great local ‘flavour’ & tourism dimension to what could otherwise have been just another fish in a food court. Brilliant!”

A glowing reference with not a single reference to the actual food? KS is sure he will be here again for one reason or another it's just that he can't find a compelling reason to return for the food alone. Now, if they would sell me some of that seafood on display fresh KS would love to take it home for the BBQ!

Beckham says Cairns is cheap!

2010-10-13T21:48:00.000+10:00

David Beckham paid $US100 for a sandwich. The soccer star reportedly headed straight to the Barclay Prime restaurant on a recent visit to Philadelphia, where he splashed out on the expensive version of the region’s traditional dish Philly cheesesteak – thinly sliced steak and cheese served in a long roll. The restaurant’s gourmet sandwich is made from "sliced Kobe beef, melted Taleggio cheese, shaved truffles, sauteed foie gras, caramelised onions and shaved heirloom tomatoes on a homemade brioche roll brushed with truffle butter and squirted with homemade mustard”.

coffee breaks

2010-10-10T12:24:00.000+10:00

The Weekend Australian has run a story on the varying price of a cup of coffee around the country. They even ran almost exactly the same story twice in the same paper!In booming Perth a coffee is typically $4 or more, while in Melbourne good coffee can be found closer to $3. A quick look around town shows some variation in prices but i'm guessing the local average would be around $3.30-$3.50?

Are Cairns restaurants too expensive?

2010-10-07T14:58:00.005+10:00

Well I did say I would comment more on Gavin King's rant and KS being what he is finds it difficult to get too many thoughts in one place with what could turn into something longer than a Tolstoy novel. Maybe I would be more productive backblogging too many unposted real food experiences but ..... the comments exchange between King and Craig Squire from Ochre went like this:

Craig Squire: "how do you know that a similar dinner would be cheaper in southern capitals? I would beg to differ, in my discussions with colleagues and by experience Cairns mains are on average $5 to $10 cheaper than brisbane, melbourne and sydney."
Gavin King: "In terms of your comments about prices at restaurants in capital cities compared with Cairns - you need to get out more."

I hear this often but if there is one thing that should be able to be more objective it is this? So I went to the C'est Bon website to compare their prices between Cairns, Brisbane, and Melbourne. C'est Bon is interesting as it has restaurants in these capitals and also falls within the more upmarket expensive segment in Cairns.

The menu is not consistent but comparable between locations. The prices are broadly comparable with all mains above $30. The Cairns C'est Bon 'fish of the day' at $30 is $5 cheaper than Melbourne. Coq au vin is $2 cheaper in cairns thann Brisbane. Some entrees may be slightly more exxy in Cairns. The businesss lunch offers are the same at all.

KS is agnostic but open on this and is an obsessive where objective information is available!?

What Gavin King didn't say?

2010-10-04T13:10:00.005+10:00

It wasn't until this morning that I sat down with my Weekend Post (it's a low priority for KS) and engaged in the rare pleasure of consuming Gavin King's opinion on restaurants in Cairns.

Kitchenslut intends a more detailed response and may even consider direct reply to the Post. There are things in this column I agree with and also some strongly opposed. Particularly there is an intrinsic contradiction in Gavins request for a ratings system in a rant which disparages awards! Such reply will take further consideration however ......

The reason Kitchenslut first started a few years ago was discontent among a small group of friends who loved exploring food that there was no real independent opinion on food in Cairns. We had a sobering experience of posting negative comments on service only to subsequently be threatened with baseball bats (via unpublished comments)! That restaurant went broke quickly by the way!

However what Gavin didn't say is that the Cairns Post has actually been a problem here, not a solution. Its monopoly combined with an advertorial culture amidst a preponderence of tourism marketing publications has actually helped create what he now finds objectionable?

Guess who?

Eat Safe Cairns?

2010-09-30T09:50:00.001+10:00

Brisbane City Council is set to launch its Eat Safe program in November. Food outlets will voluntarily display their rating from two to five stars. A single star apparently is non-compliance. The rating system is based on the states Food Act and Food Safety Standards.

The Cairns Post recently reported that "almost one in five restaurants, hotels, pubs and other outlets in Cairns have been caught breaking food hygiene laws - but the authorities say customers have no right to know which they are."

So why not here?

menu psychology

2010-09-27T09:32:00.000+10:00

While very US centric an interesting article in the Ny Times on menu psychology.

Tropical Cuisine

2010-09-26T12:16:00.001+10:00

Clare Richards is in the final countdown to the launch of her book tropical cuisine: cooking in clare's kitchen. Discounted pre-release purchase is available before September 30, as well as a free sample for website subscribers.

The concept of a 'tropical cuisine' and a successful national book launch can only be positive for the region and our food culture!

the world is getting closer

2010-09-22T12:27:00.002+10:00

I presume the geographical centre is southern capitals but the point should not be lost

Wink at Rusty's

2010-09-17T14:21:00.000+10:00

It's good to see Leon Walker still willing to try new ideas with a Wink Restaurant & Catering stall at Rusty's today. There was small range of their own products including the Wink 'house dressing' made to a secrte recipe apparently! KS grabbed some to try along with a satchet of smoked eggplant and mustard seed relish.

Always an enthusiast for streetfood KS walked away with a couple of their small Jamaican pies for brekkie ....... tasty but more expensive than the nearby Gavinda's samosas .......

The 'Best of Rusty's' produce this week: The heavy-as-a-rock Cooktown passionfruit at one of the Sheridan St stalls!

tasteparadise signature progress score

2010-09-15T12:32:00.000+10:00

The tasteparadise signature dish competition is still open to voters until midnight September 20 which is next Monday! The current status of voting as of this morning is copied below. Chriso the personal chef seems to be the surprise frontrunner and clearly either has a strong local support base or excellent direct marketing!Salsa Bar have employed their Facebook page without garnering anything like Chriso's support. My vote for Nu Nu isn't counting for much .... fools!!

There is also now a comments thread open there.......

Beach Almond (1%, 10 Votes)Cafe China (1%, 14 Votes)Cedar Park Resort (5%, 106 Votes)Chriso The Personal Chef (23%, 454 Votes)Coolums at the Beach (0%, 5 Votes)Eden House (10%, 196 Votes)Emerald Restaurant - Green Island Resort (9%, 173 Votes)Far Horizon – Angsana Palm Cove (7%, 134 Votes)Finz (1%, 11 Votes)Hanuman (1%, 10 Votes)Julaymba - Daintree Eco Lodge (13%, 245 Votes)Kewarra Beach Resort (1%, 27 Votes)NuNu (1%, 25 Votes)Ochre Restaurant & Catering (3%, 49 Votes)Olivers (3%, 64 Votes)Reef House (0%, 5 Votes)Restaurant 1770 (8%, 156 Votes)Salsa Bar & Restaurant (4%, 84 Votes)Salthouse (5%, 91 Votes)Shangri-la (1%, 26 Votes)Sheraton Mirage - Il Pescatore (3%, 49 Votes)Zinc (0%, 8 Votes)Total Voters: 1,942

award outrage!

2010-09-13T14:01:00.004+10:00

Todays letters in the Cairns Post include a complaint from the owner of Paddywhacks over the Post's report last week on the 2010 Savour AustraliaTM Restaurant & Catering Awards for Excellence. These are the awards of the Restaurant and Catering Industry Association. Several of the awards for FNQ were taken out by the ultra-up-market Hayman Island Resort leaving some local entrants wondering why it was included in this area?

KS has some sympathy with that view as obviously Hayman provides an exceptional quality, which is not disputed, but is not really relevant to residents here? Yet, curiously it has been included in FNQ rather than North Qld which includes Townsville, Mackay and Rockhampton! Perhaps a completely separate resort category would be more appropriate? KS also is cynical of the value of industry awards anyway as just an excuse for dubious marketing and lacking credibility. Nola Craig's comments on the Post link above are noted.

Anyway, the main complaint from Paddywhacks is that the Post story made no mention of who were the local winners, and didn't give the awards the recognition they deserve? So they are now posted below and can be found here. I find it a curious mix of categories, participants and winners but always great to see Bayleaf Balinese get a mention at least. I have never had a steak at Paddywhacks so wouldn't have a clue and don't feel inclined to rush there ......

2010 Savour AustraliaTM Restaurant & Catering Awards for Excellence

Winners and Finalists - Far North Queensland

Asian Restaurant
Sponsored by Coca-Cola
WINNER - Oriental, Great Barrier Reef
Bayleaf Balinese Restaurant, Cairns

Breakfast Restaurant
Sponsored by APRA
WINNER - Azure, Great Barrier Reef
Cafe Fresq, Port Douglas
Lure Restaurant & Bar, Port Douglas
Olano's Ristorante, Cairns

Café Restaurant
Sponsored by Top Cut Foods
WINNER - Lure Restaurant & Bar, Port Douglas
Blue Moon Grill, Trinity Beach
Cafe Fresq, Port Douglas
Coast Roast Coffee Esplanade, Cairns

Caterer at an Event
Sponsored by Top Cut Foods
HONOURABLE MENTION - Port Douglas Catering & Events, Port Douglas

Contemporary Australian Restaurant
Sponsored by ALSCO
WINNER - Zinc, Port Douglas
Bistro 3, Port Douglas
Blue Moon Grill, Trinity Beach
Lure Restaurant & Bar, Port Douglas
Nu Nu Restaurant, Palm Cove
Salsa Bar & Grill, Port Douglas

Corporate Caterer
Sponsored by Bidvest
HONOURABLE MENTION - Hayman, Great Barrier Reef

European Restaurant
Sponsored by American Express
WINNER - La Fontaine, Great Barrier Reef
C'est Bon French Restaurant, Cairns
Nicks Swiss Italian Restaurant, Yungaburra

Event Caterer
Sponsored by Bidvest
HONOURABLE MENTION - Ochre Restaurant & Catering, Cairns

Family Restaurant
Sponsored by Coca-Cola
WINNER - The Beach Shack Restaurant Bar & Pizza's, Port Douglas
Lure Restaurant & Bar, Port Douglas
Mango Jam, Port Douglas

Fine Dining Restaurant
Sponsored by Vittoria Coffee
HONOURABLE MENTION - Tamarind, Cairns
Hotel Caterer
Sponsored by Bidvest
HONOURABLE MENTION - Pullman Reef Hotel Casino, Cairns

Italian Restaurant
Sponsored by Vittoria Coffee
WINNER - La Trattoria, Great Barrier Reef
Bel Cibo, Port Douglas
Bucci Ristorante, Port Douglas
Olano's Ristorante, Cairns

New Restaurant
Sponsored by HOSTPLUS
WINNER - Harrison's Restaurant & Bar, Port Douglas
Beach Almond, Palm Cove
Salt House, Cairns

Restaurant in a Pub / Club / Tavern
Sponsored by Lion Nathan
HONOURABLE MENTION - Cairns Courthouse Hotel, Cairns

Seafood Restaurant
Sponsored by Witches Falls Winery
WINNER - Tha Fish, Cairns
2 Fish Restaurant, Port Douglas
Finz, Port Douglas
On The Inlet, Port Douglas

Specialty Restaurant
Sponsored by Oamps
HONOURABLE MENTION - Bayleaf Balinese Restaurant, Cairns

Steak Restaurant
Sponsored by Meat & Livestock Australia
WINNER - Paddywhacks, Cairns
Waterbar & Grill, Cairns

Thai Restaurant
Sponsored by Lion Nathan
HONOURABLE MENTION - Choc Dee Thai Restaurant, Palm Cove

THEMED RESTAURANT
Sponsored by Meat & Livestock Australia
HONOURABLE MENTION - Nicks Swiss Italian Restaurant, Yungaburra

WEDDING CATEROR
Sponsored by Bidvest
WINNER - Hayman, Great Barrier Reef
Port Douglas Catering & Events, Port Douglas

CATERER OF THE YEAR
Sponsored by Bidvest
WINNER - Hayman, Great Barrier Reef

RESTAURANT OF THE YEAR
Sponsored by HOSTPLUS
WINNER - La Fontaine, Great Barrier Reef

explaining what fresh means?

2010-09-13T11:33:00.000+10:00

Ocean Wild, Sheridan ST

Taste Paradise

2010-07-15T09:48:00.039+10:00

The program for this years Cairns Festival has been released and also coincides with the launch of the new regional food brand 'taste paradise'. This slogan even emanated from the suggestion of a KS associate dragooned along to a regional food branding workshop earlier in the year!

The Longest Lunch on the Beachfront Angsana Resort & Spa Palm Cove

Friday 20 August 2010
11:30am for Noon – 3pm
Angsana Resort & Spa
Tickets: $110.00
Reserve by contacting: Samantha Halls, Angsana Resort & Spa on 07 4055 3000

Our opening lunch-time event, the Longest Lunch set right on the beach at Angsana's Far Horizons restaurant. Slip off your shoes and feel the sand between your toes! Relax under the enchanting shade of coconut palms and take in a five-course lunch featuring our region’s iconic ingredients prepared as a unique Taste Paradise lunch experience. Complete with a three hour wine drink package. This is surely Paradise.

Ben O’Donoghue Cooking Demonstration The Pier Farmgate Market
Saturday 21 August 2010 at 10am
Centre Stage, The Pier at the Marina, Cairns
Admission is Free

TV presenter, author and Celebrity Chef Ben O'Donoghue has travelled the world cooking for a whole host of rock-stars, celebrities, and other identities. He is well known for his television series of ‘Surfing the Menu’ and ‘The Best’ as well as guest appearances on several shows, including the recent MasterChef series.

Taste Paradise and Cairns Festival is proud to present this Ben O'Donoghue cooking demonstration at The Pier's centre stage, using some of local tropical foods from the Pier's Farmgate Market.

Celebrity Chef Luncheon with Ben O’Donoghue Sea Temple Palm Cove
Saturday 21 August 2010
12:30pm for 1pm – 3:30pm
Sea Temple Resort & Spa, Triton Street, Palm Cove
Tickets: $85
Reserve by calling 07 4059 9619

The culinary adventures head North to Palm Cove, where Taste Paradise guest chef Ben O’Donoghue will cook up a four-course luncheon on the beautiful Terrace at Sea Temple Palm Cove. For the chef and television presenter, cooking is a passion and a reflex, it’s something he’s done since childhood and it never ceases to stimulate his imagination. He unequivocally believes that food should be simple and distinctive, technically and culturally correct.

Join Celebrity Chef and a select group of Cairns Festival diners on the Terrace at Sea Temple Resort & Spa for a Taste Paradise 4-course luncheon — showcasing tropical foods of the region and matched with quality Pernod Ricard wines. An extraordinary meal and a foodie afternoon that is not to be missed. Book early as seats are limited.

A Taste of Palm Cove Locations around Palm Cove
Sunday 22 August 2010
11:30am – 3pm
Participating dining venues along Triton St, Veivers Rd and Williams Esplanade in Palm Cove
Tasting plates from $10.00 each
No reservations required

Stroll from one end of Palm Cove to the other on Sunday August 22nd when Cairns Festival's culinary odyssey heads to Palm Cove. Taste Paradise in this beautiful seaside town, when their award winning restaurants offer a grazing sensation to tantalise the taste buds. Special signature dishes on "tasting plates" will be featured from $10 each, for a fabulous way to try the delicious menus from Far Horizons at Angsana, Sea Temple, Deli aDrift, Nu Nu's, Bella Baci, Lime and Pepper, Il Forno, Beach Almond, Après Beach Bar & Grill, Vivo Bar and Grill and many more.

Visitors can indulge with a mini-treatment at Sea Temple, and then just wander the village amongst the age old Melaleucas and discover the boutiques, jewelry shops and art galleries that await. Enjoy live music and and good friends, or just relax on the beach and soak up the serenity of Palm Cove.

Ben O’Donoghue Celebrity Dinner Sebel Reef House
Sunday 22 August 2010
Pre-dinner drinks 5.30pm, Dinner 6.00pm
The Sebel Reef House & Spa, 99 Williams Esplanade, Palm Cove
Tickets: $149.00 per person
Reserve by calling The Sebel Reef House & Spa on 07 4055 3633
Ben O’Donoghue joins Philip Mitchell and his team to create a delicious Taste Paradise tropical 4-course Celebrity Chef Dinner at the Sebel Reef House & Spa as the sun goes down at Palm Cove beach. The menu will consist of local produce sourced by Ben and Phil. with Jacobs Creek reserve wines with each course and sparkling wine on arrival — proudly sponsored by Pernod Richard.

Ben first came to Australia’s attention through his ‘Surfing The Menu’ series with co-host Curtis Stone, but Londoners had discovered him years before as he headed some of the city’s finest restaurants — including the famous River Café. He was also head chef at the multi-award winning Hyatt Carlton Towers in Knightsbridge and Atlantic Bar and Grill in Piccadilly — one of Great Britain’s most brilliant eateries. Ben’s most recent challenge has been the opening of his new restaurant the South Bank Surf Club in Brisbane. Book early for this special Cairns Festival dining experience as seats are limited.

Taste Paradise Culinaire The Pier

The Festival’s Foodies Extravaganza takes over The Pier on 28 August with action happening in all areas of the complex. Leading local chefs will showcase their best recipes at the Taste Paradise Cooking Theatre with MC Tammy Barker at The Pier Hot Spot. Set among the Farmgate Markets, the public will be offered tastings of local fruits, vegetables and gourmet products throughout the day.

The Kid’s in the Kitchen program invites the region’s future culinary stars to join local chefs and learn simple cooking skill. Upstairs in the Shangri-la Hotel function rooms, there will be lots of chatter at the Taste Paradise Word of Mouth event will offer foodies chat sessions, with topical culinary discussions. In an adjacent room, the public can enjoy a showcase and tasting of Australian Wines, including North Queensland fruit wines, spirits, liqueurs and beers. If you haven’t explored the region’s extraordinary produce and foodways, Taste Paradise is your invitation to a culinary feast during Cairns Festival.

TASTE PARADISE COOKING THEATRE at THE PIER
Saturday 28th August 2010
10:00am – 4:00pm
Centre Stage, The Pier at the Marina, Pierpoint Road, Cairns
Free

Join our own regional celebrity chefs at The Pier’s centre stage where they will cook their favourite recipes using tropical food ingredients in cooking demonstrations throughout the day. Facilitated by Tammy Barker, catch a variety of chefs and demonstrators including Nick Holloway (NuNu), Jason Chuck (Eden House), David Bres (Olivers) Leon Walker (Wink) Bill, along with Geraldine McGuire (Rainforest Bounty) and Giovanna Mazzella (Cairns Cooking School). Come and meet the chefs, ask questions and have fun! Six demonstration sessions throughout the day on the hour every hour.

KID’S IN THE KITCHEN WITH THERMOMIX at THE PIER
Saturday 28th August 2010
2:00 – 4:00pm
The Pier at the Marina, Pierpoint Road, Cairns
Free / Kids register at The Pier

Lot of fun for kids when local chefs and Thermomix give junior budding chefs the opportunity to learn about the principles of simple and delicious food preparation with some simple and nutritious recipes that can be replicated at home. By introducing tasty, healthy food when children are young to ensure they develop their palate and appreciation for good food for life-long healthy eating.

WORD OF MOUTH
Saturday 28th August 2010
10am – 4pm
Trinity Room, Shangri-la Hotel, The Pier at the Marina,
Free

Wind your way up the staircase to the Shangri-la function rooms, for a series of foodies chat sessions where tropical culinary discussions with celebrity and local chefs and identities, provoke thought and humour in fun fill gatherings including a debate with year 12 high school students. Six half hour sessions every hour throughout the day

'GRAPE DEVINE' WITH A TASTE OF PARADISE
Saturday 28th August 2010
2pm – 4pm
Trinity Room, Shangri-la Hotel, The Pier at the Marina,
$25.00 / Available at the door

Here’s a chance to taste and get to know some quality brand wines from around Australia, including wine tasting tutorials presented by local wine representatives. Included will be a tasting of Local Fruit Wines, Spirits, Liqueurs and Beers. Savour the tropical flavours that come through in these luscious fruit wines, liqueurs and spirits of the region that are making a breakthrough in the marketplace. Sponsored by The Pier and Shangri-la Hotel at the Marina.

Donnini's Ciao Italia

2010-07-15T08:53:00.001+10:00

Donnini's has been around long enough to become a Cairns institution down at The Pier with a loyal following. Suffering the early symptoms of a swinely flu KS bravely ventured down to The Pier on a cool Wednesday night along with his Pasta-Fiend accomplice.

We were asked on arrival if we would be using our Table 52 card and then presented with a separate menu.
The Table 52 menu was mostly pizza and pasta and excluded the more highly priced a la carte mains although this appeared to be within the price range terms and conditions of the card.

KS sought some heat with an Italian sausage pasta while the Pasta-Fiend chose the Capesante Salmone e Spinache with salmon and scallops. The waiter congratulated on astute use of the card with these selections. The selctions came with an appreciated bowl of chilli oil to provide and required additional kick!

Albeit with taste sensations somewhat restricted the Italian sausage pasta was excellent with enough heat to clear the head and induce some sensitive throat sensations. Perhaps I added too much chilli oil? The Fiend was also highly impressed with her selection and rated it among the best in town although still not a match for the recent 'best pasta ever' at Salsa Bar in Port!

The meals were more than enough to exclude any contemplation of a tempting desserts menu. With the use of the card and a vino each a value for quality experience. Donnini's also feature mature experienced wait staff with attentive and knowledgeable service sometimes absent in Cairns.

the best pasta ever

2010-05-05T11:17:00.035+10:00

A weeeknd soujourn to Cape Trib saw KS and his English Rose accomplice traveling home on labour day Monday. After a late start, diversions via Cow Bay and the back roads of Mossman, deliberations on a lunch venue saw us finally roll into Port Douglas just in time for a late lunch at Salsa Bar.

Hunger ensured deliberations were short and we both presciently went for the pasta special; a swordfish and tiger prawn linguine. The flavours were an exceptional combination including lime, garlic and subtle chilli infusion. The English Rose is something of a pasta fiend and simply declared it 'the best pasta ever'. The serving was enought to satisfy a healthy appetite and The Rose was beaten but refused to give in until the plate was empty!

Salsa Bar is consistently an exceptional experience and prices are far from exhorbitant for the standards and quality.

Restaurant Index Up

2010-05-01T09:23:00.026+10:00

The Calculated Risk blog posts monthly an index of US restaurant activity. This may not seem much relevant to here but it does highlight the sensitivity of the sector to the broader economy and discretionary consumer spending. As they say it tends to be 'first in/last out' of any consumer recession. The US index has turned positive for the first time in almost two years.

ukulele preludes

2010-04-29T08:23:00.005+10:00

The Cairns Ukulele Festival is now only two months away! Apart from a previous Seaman Dan concert at the Tanks few years ago Kitchenslut hasn't had too much interactivity with the ukelele so was impressed to discover these uke covers at the fun record/preserve/share blog.

Just love those Ooks of Hazard but sadly they wont be in the Festival line-up this year. Having mastered middle-c on the piano (but not his iPod) Kitchenslut is now contemplating the ukulele for his next musical conquest ....... or at least enjoying some more ukulele at the Festival?

nose to tail

2010-04-28T11:52:00.002+10:00

The Digestive Tract recently posted on a visit to our shores by British exponent of Nose to Tail dining, Fergus Henderson. Fergus served up a 13 course banquet on the philosophy of using the entire pig literally frm nose to tail including "pork spleen, presented as a slow poached rotolo reminiscent of a good quality liverwurst in flavour and the texture of slow cooked calamari. The crispy tail was unctuous and moist, the brawn and pigs ear terrine deliciously al dente and …well…delicious." To think that among the critical feedback of the now defunct Cafe Lumiere menu was that dishes such as braised Atherton pig's trotter were too adventurous for Cairns?

I was thinking on this while reading my latest book Heat by Bill Burford, "an amateurs adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany". The Dante-quoting butcher is Dario Cecchini whose philosophy of butchery is more akin to a romantic art than a trade! "A butcher works in meat during the day and plays in flesh at night. A true butcher is a disciple of carnality" It almost sounds good enough to entice Kitcheslut to take up butchery?

Back in New York to apply his Tuscan skills, Burford then acquired a freshly slaughtered pig and over a week butchered in his city apartment and devoured the entire animal, with some help from friends. He estimated the pig generated 450 servings of food at less than 50c a plate! Of course this wouldn't include his labour or educational costs of his time in Italy.

Inspired by this and the somewhat les inspirational Woolies meat department, Kitchenslut has fired up the pressure cooker to contemplate the sensuality of a corned beef tongue ..........

Anzac Day

2010-04-26T11:14:00.000+10:00

Sunday, Anzac Day and a long weekend certainly brought some much needed life and vibrancy back into the city! Rusty's and the city cafe's were buzzing in the morning as KS wandered the streets for a fix of food supplies and people watching! The sound of live music wafting down the graffiti lane from the excellent little Caffiend provided an extra cosmopolitan touch to Grafton St. It just felt good to be alive and in the city after the recent dead months.

Along with some fruit & veg KS also picked up a bargain anthology of erotic 17th and 18th century French poems from a Rusty's bookstall and wandered off around the boardwalk to The Pier for lunch. The restaurants at The Pier were also doing lively trade. Sadly I also note at the Alliance Francaise website that the excellent French Cafe Lumiere on the boardwalk at Harbour Lights is soon to close. A great shame!

Always opting for the more adventurous I went for the deep fried cod fillets with a corn cream sauce and rice from the $10 specials board at Cho Gao. I have wondered since why? Not that there was anything wrong with any of the components, especially for only $10, just that corn doesn't seem to me to be a good match with fish, especially deep fried? KS recommends removing the fillets from the sauce before the batter becomes a touch soggy and doing the corn sauce with the rice?!

green shoots or burnt fingers?

2010-04-19T10:56:00.004+10:00

The Cairns Post ran a story last week on the imminent opening of the Fish D'vine fish cafe and rum bar. This will be where the Genkai (Yamagen) Japanese was previously next the Sebel (International). It's good to see something happening at this site and hope it makes a worthwhile addition to the scene. It was interesting to see their Rum Bar list includes boutique rums from the Ord River but nothing yet from FNQ?!

There is plenty happening with new openings presumably hopeful of improved seasonal trading in the months ahead. As well as the previously posted Wink II and Iraya Thai other happenings are:

Mado: Turkish restaurant soon to open on the Esplanade where 'As U Like It' was (same building as Michelangelo's). I'm looking forward to trying this in hope at last of some added diversity to the dining scene.

Mecca Bah: On the boardwalk in front of Harbour Lights this location has been vacant since construction. Mecca Bah have existing restaurants in Melbourne, Brisbane and Canberra serving North African and Middle Eastern cusine.

Ristorante Rimini: On Lake St near the private hospital has changed hands with a revamped Italian menu and approach.

Fish Cafe: Shields St next to Tandoori Oven this site has seen a few configurations. I dropped in for lunch with hopes that finally he city had a great fish & chip cafe but was somewhat disappointed. I think they need to do better.

The Rattle n Hum expansion into the previous Mangostini's is also proceediing and should at least add some more life into the recently flacid Esplanade strip. Plenty of new places to try while they last ........

new food court opens with a bang

2010-04-16T09:11:00.003+10:00

The new food court in the Cairns Square development opened recently with Red Rooster as the first and so far only outlet. That's it down the end near the Abbott St entrance.

Next to that the Kebab World franchise is set to open. Mmmm sounds exciting, NOT?! Walk by and turn down Shields to Yofi if in search of a kebab fix!

No problem finding a table here and I suspect this location will struggle for some time even up against the apalling Night Markets foodcourt. At least the refurbishment of this building on the cnr of Shields and Abbott is a positive improvement for the city!

My city preference for foodcourts if I have one remains the tiny Mainstreet Arcade with a few Asian offerings including the Curry Bowl and Snoogies health bar.

good bad and ugly in palm cove

2010-04-14T16:07:00.002+10:00

I stumbled on this report, a second chance in the tropics, at the SMH travel website. The writer ended up at Peppers after walking out of another un-named Palm Cove resort and again the focus is on service and quality standards in Cairns.

We had spent a night at another "top" Palm Cove resort and while it wasn't Fawlty Towers by any means, when you have just a week, and have come this far, you don't want to be disappointed. Poor airconditioning, crappy pools, uncomfortable beds and unsittable furniture were bad enough but $94 for a basic room-service meal for two was the last straw.

Most of the report is a big wrap for Peppers although one never know just how genuine or advertorial such travel reporting is? There were also some interesting snippets in the comments on dining options in Palm Cove:

Peppers offers four dining options, plus the best morning coffee on the strip. Lime & Pepper utilises local produce in its tropical menu and claims, for some reason, to offer "eccentric" cuisine. (They probably mean eclectic but whatever they mean, breakfast there was excellent).

Chok Dee Thai restaurant was well short of the high-quality Thai in Sydney but Nu Nu's Asian fusion was very tasty. Wonderful garlicky aromas wafted from Bella Baci Italian, teasing us as we headed out to take the kids to Macca's. The room service tucker was excellent too - promptly delivered, reasonably priced and an extensive menu of child-friendly options.

Palm Cove village delights in its exclusivity and is full of up-market resorts, villas, boutiques, galleries and restaurants. Even the greasy-spoon diner and general store, Pete's, boasts a rack of quality silk sarongs, tucked away between the magazines and breakfast cereals. Pete's does a terrific old-style hamburger and is open until 7 o'clock but rather quaintly - and a little gruffly - stops cooking at 6.30pm sharp.

Interesting here is that at the recent regional food branding workshp Nick from Nu Nu was vehemently opposed to any hint of the word 'fusion' in food marketing. The word apparently has poor connotations and acceptance from previous experiences. Maybe it's ok to fuse but just don't describe yourself that way and Nu Nu describe themselves as "predominantly asian and mediterranean inspired".

Kitchenslut was also perturbed to discover his own culinary skills have a local competitor in the field of eccentric cuisine! How dare they!

Wink II and yet another Thai

2010-04-11T13:38:00.005+10:00

The Esplanade site of what was previously The Chapel has certainly been through many changes in recent years. he entry has even been remodelled twice toremove the dual upstairs entrances and then replace them.

It looks like it is now fully occupied again with the opening of the 'Contemporary Thai' Iyara upstairs. This location certainly had a great balcony ~~although I'm not sure that yet another Thai restaurant in town really excites me if it's going to be just a standard menu~~? The menu now on display here is smaller and far more expensive than standard Thai offerings. Perhaps too expensive in the current climate with barramundi fish mains at $35. I look forward to some feedback but unless i'm there on the balcony it's likely I would still prefer to wander around the corner to Lemonade Tree for my Asian fix with more Indonesian influences.

More interesting is downstairs where the Cocoa Amour cafe will now incorporate the Wink II restaurant and wine bar. This is associated with the Wink restaurant on the cnr of Spence and Grafton.

KS dropped in for an excellent morning coffee and perused the dinner menu of tapas style selections along with a small list of five mains. The food looks interesting enough to try as would be expected from the Wink people so will be back to sample the fare. I'm not sure the wine list really grabbed me enough to make it a genuine winebar of the type missing in Cairns. There is also a breakfast and luch menu which in some respects I felt competed with the Cocoa Amour all-day savoury selections so it will be interesting to see how this dual arrangement works out.

romance sarcasm math and language

2010-03-31T11:38:00.002+10:00

I couldn't help but love the comics of xkcd. Described as a webcomic of romance, sarcasm, math and language. Funny, clever and whimsical they are worth taking some time to browse.

No, not food related except maybe for this one :)

99 out of 100?

2010-03-25T21:33:00.002+10:00

Australian Traveller magazine has released a list of the 100 greatest Australian gourmet experiences. As reported today by the ABC the only North Queenslander on the list was Flames of the Forest (near Port Douglas) at #99.

I find that a bit sad which is no reflection on Flames but rather on our low profile and quality of experiences generally. We are off the pace compared with other food regions when we should be regarded as the premier tropical food region of the world. KS recently attended a regional branding workshop as part of the current program to promote our regional food. This is belated catch-up but at least a promising start.

Palm Cove Sunday @ Vivo

2010-03-23T15:34:00.001+10:00

The sun emerged and the wind abated to make for a beautiful Sunday sojourn to Palm Cove. Oh, how I wish there was a ferry service from the city out to the Palm Cove wharf on days like this. It would make for a great day out for a long lunch and a few vino's at the beach followed by a sunset cruise home.

Palm Cove certainly now has a good diversified offering of places to eat. Nu Nu has been regarded as the choice fine dining experience in the Far North, however the current lunch offering doesn't really grab me. So I wandered down to the ever popular Vivo which also seems to pull the patrons in for lunch

The Vivo building has a lovely tropical ambience and a table on the front deck is a great place to enjoy the sea breeze and colours over a relaxed lunch or even the entire afternoon with friends. A great touch at Vivo is the art room currently showing works by Robyn Baker, Barbara Dover, and my pick of the three Anna Holan (love the high heels theme but can't find a link!)

I went for the blackboard special as usual; char grilled lemon pepper tuna w baby squash, tableland beans, snow peas, wasabi potato croquettes, & dragonfruit vinaigrette for $25.

I prefer tuna seared on the outside but still pink and moist at least in the centre. This tuna was cooked all the way through and was perhaps too 'well done'. I didn't let that otherwise spoil the chilled demeanour and ambience while washing it down with a glass of chardonnay.

KS is looking forward to further Sunday sojourns to the beaches and Port Douglas as the seasons change in coming months. Palm Cove has some good offerings but my fave is still the Salsa Bar sunday in PD?!

The Eat and Go Theatre Show

2010-03-23T13:32:00.003+10:00

Kitchenslut was at the CoCA centre last week for the Jute production of Macbeth and discovered a pamphlet for The Eat and Go Theatre Show from centrestagescripts. We posted a link previously to a Ted Talk on food education by Jamie Oliver and this program looks like an innovative approach on a similar theme:

The Eat and Go Theatre Show is an integrated studies program designed to reinforce the message of healthy eating and a healthy lifestyle. With the national increase in childhood obesity, diabetes and related illnesses, the need to address these issues in schools is paramount.

This program allows students to explore the issues through play acting and performance. Since a child's greatest instinct is to play, explore, imitate and create, a theatre program is an effective teaching tool. While facilitating learning, it develops a range of other skills, attitudes and behaviours.

Hanuman slips

2010-03-23T11:35:00.004+10:00

After previous rave reviews and annointing of Hanuman as number one in Cairns I would have to say I was a little disappointed with a return visit last Saturday night.

The service had slipped from the previous exceptional level. Perhaps we just had an inexperienced waitress who wasn't able to clearly tell us what was on the tasting plate. Looking around we also noted that for other diners being served the crispy whole fish that this was no longer filleted at the table by the waiters as it has been previously. This was a reason we decided not to choose the whole fish which had been a highlight for it's theatre and ease of sharing.

My dining companion and I chose a selection of four entrees to share. All the selections were well presented and high quality without inspiring the previous rave reviews. The standout were the trumpet mushrooms, topped with a fine mince of pork, prawn & spices warmed with coconut cream.

On this experience I really can no longer say that Hanuman is a standout ahead of the pack. My lovely dining companion however ensured an exceptionally enjoyable evening. Good shared company is as important to a dining experience as anything else!

What's a Shawarma?

2010-03-20T06:29:00.002+10:00

"What's a shawarma?" is a question that may be asked by many more familiar with the humble kebab, souvlaki, or gyros. YOFI is at the corner of Shields and Grafton on a site previously occupied by a somewhat down-market greasy spoon with dubious clientele. I didn't even notice it for a while being used to briskly walking by enoute to more salubrious destinations.

Walking by this week I stopped, after a recommendation from a friend, for a look at the offerings of 'food from the holy land'. Yofi was doing great business this night with all its footpath tables filled with diners, includiing byo wine. The small inside area is also warm and inviting.

Kitchenslut wandered off with a take-away lamb shawarma which was fresh, tasty and worked well for a quick evening bite on te streets. Must revisit for a more leisurely experience in the coming weeks ......

Lilypad leaps again!

2010-03-18T13:09:00.009+10:00

Yes, after a short lived previous foray the laidback Lilypad has again leapt into the night. Lilypad is now open in the evenings from Tuesday to Saturday. The simple menu is not as adventurous as previously but still does feature some interesting selections such as the Georgian-style quail.

Wednesday nights also brings live music from Paris Texas providing Lilypad with an ambience unique in Cairns .........

.......... but ....... it has once more had a short life and Lilypad by night is again no longer *sob*

feast of the senses

2010-03-10T13:55:00.004+10:00

The 'feast of the senses' kicks off in Innisfail next week on Friday, 19th March. I have just stumbled on this after listening to an ABC radio interview with Clare Richards from Tropical Cuisine. Clare is to be a judge in the Ultra Tropics BBQ Recipe Competiton as part of the Festival of the Senses in Innisfail, which starts the 19th of this month.

This could be an opportunity for any aspiring foodies out there to show their style however entries close this Friday so you will have to be quick! There will be a final cook-off at the market day on Sunday, March 28.

The Kitchenslut is famous for his pyrotechnic seafood bbq, however as I have never learnt to follow a recipe, this is more a process outline than a defined recipe which would meet the competition criteria.

Kitchenslut seafood bbq process:
1)Open wine bottle.
2)Mix n match various combinations of quality seafoods, lime, garlic, ginger, mint, chilli, coriander, nahm jim, green mango or whatever else seems like a good idea at the time while consuming vino.
3)Do not commence cooking until at least half the bottle is consumed.
4)Limit extra virgin olive oil sprays during cooking to short bursts to reduce possibility of distracting explosion (note: ignore safety warning on can)
5)Don’t overcook!

The only other critical factor is a secret, well seasoned, stainless steel mesh seafood grill which is a family heirloom acquired many years ago now and passed down by my dear old dad.

Theatre deadlines @ The Edge

2010-03-05T23:54:00.007+10:00

Some of the Kitchensluts more prominent dining angsts in Cairns have revolved around theatre deadlines. These can be tricky! A 7.30 or 8pm start for a show doesn't leave much room for great night to enjoy both food and entertainment.

Consequently some memorable experiences include leaving cash on the table and just running from Naked Nut; cancelling desserts; and dashing from Khin Khao Thai down Grafton St to Civic to arrive breathless as the doors are being closed. ALL after being absolutely assured that they would feed us get us out of their restaurant in ample time for the show! Did they lie to us!

Tonight KS was scheduled in for the Little Theatre at Rondo and by rights this night should have turned into a disaster. Almost an hour late for dinner (our fault after drinks elsewhere) we even considered scuttling the show to give time to at least enjoy the food.

Had wanted to try Yama at The Edge for a while and finally getting there, timepoor, there was no disappointment with the food and especially the service! The urgent timeframe kicked in fast with advice on what they could get out of the kitchen to still get us to theatre on time.

The sushi kitchen was loaded with orders so that was out! The hot kitchen delivered with more time to spare than any of the other previously mentioned restaurant failures and rescued the night to have as the show with time to spare! Will even have to check out the menu on what we had for more detailed food comment sorry. A tasty chicken dish, some beautifully presented light seafood and vegetable tempura, and the standout was the dumplings ..... exceptional!

How good is it to be able to write about such a wonderful experience in Cairns for a change!?

A sign of the times

2010-03-05T17:22:00.004+10:00

The small French Cafe Lumiere, on the boardwalk in front of Harbour Blights, has ceased tradingfor dinner. This precinct has never taken off and remains half vacant with just Dundee's and Olano's now trading for dinner.

My only experience at Cafe Lumiere last year was excellent and included a delicious Coquille St Jaques and a tasty rabbit dish. Its menu wasn't cheap although I couldn't complain about the value for money.

The shame is that Lumiere was one of the few in town to openly promote local produce on the menu board. So, I didn't get to try their braised Atherton Pig's trotter and instead wandered along to Olano for some OK mussels with not enough crusty bread to mop up the juices.

Update: I did drop by Cafe Lumiere at the weekend and shared a vino with some delightful company. A discussion with the owner confirmed that it wasn't worth their while opening in the evening with business so slow. More disappointing was her comment that some had criticised their most recent menu as "too adventurous for Cairns" while the plethora of franchises and pizza shops continues to grow.

Eyes bigger than Belly

2010-02-24T11:41:00.002+10:00

The Cairnsblog restaurant debate drew a comment from Joy who writes the Eyes bigger than Belly food blog. Joy is based in Brisbane but as a sales rep is a visitor to the Far North and has previously posted some comments on a few local dining experiences.

Joy has posted on Sebel Cairns, Sushi Zipang, Sushi Train, Ba8, and Skybury Coffee.

Jamie Oliver on food education

2010-02-23T12:42:00.000+10:00

Lively Cairnsblog debate on Cairns Dining

2010-02-20T12:32:00.005+10:00

There has been lively comments discussion over at Cairnsblog on the local dining scene with some observations and recommendations not too far removed from the Kitchenslut perspective. The discussion follows a post of yet another tale of woeful service experience in Cairns.

Note: Dutchie has also posted a comment in that debate disagreeing with my views below on the zucchini at Istanbul Kitchen which he reckons is too bland. I missed it this week so will have to wait until next friday for a second opinion .....

Istanbul Kitchen

2010-02-04T20:29:00.004+10:00

We have previously posted on the potential of 'street food' at the Rusty's precinct and while wandering last weekend noted the new Turkish offering there. KS looked but didn't buy which sounds like it may have been a mistake from email scuttlebutt floating about such as this today ....

"I tried out the dolmades from Instanbul Kitchen last week and they were absolutely divine. So fresh and such a contrast to the sodden morsels that have languished 4 weeks in the display cabinet at the supermarket deli! Can’t wait to taste the rest of the repertoire -- there was about 4 different traditional, freshly made salads, stuffed zuchinni flowers, condiments and a couple of things I cannot remember the name of... not to mention a tempting array of sweets (which should be a great compliment to Barista Sista)! A full plate costs only $9."

I have since tried this on the following friday. Apart from the dolmades, the stuffed zucchini were a standout. Also the green bean salad for a healthy fix, and the orange and cinnamon baklava for dessert made up a cheap light sunset beach picnic at $14 for 2. Geez I hope I got that right as he was too busy to work it out with a few people waiting and all wanting a selection so I worked out the bill and rounded it up to $14!

Update: No sooner had it all started than it was all over. Istanbul Kitchen is gone already despite being popular. An absence of motivation apparently!

Kafka's Soup

2010-01-14T08:04:00.001+10:00

Kafka's Soup, a complete history of world literature in 14 recipes by Mark Crick, was a brilliant little discovery among the cluttered cookery book shelves. The shop assistant at A&R strongly recommended the Lamb with Dill Sauce a la Raymond Chandler although I think my favorite is the Boned Stuffed Poissons a la Marquis de Sade:

"should not the supreme aim of gastronomy be to untangle the confusion of ideas that confront mankind, and to provide this unfortunate biped with some guidance as to how he should conduct himself and his appetites? Buffeted continually by the studies of scientists, the inventions of dieticians, the fashions of restaurateurs and the disguised marketing campaigns of a thousand trade associations, his own tastes are often his last point of reference. The tyrrany of political correctness, undermining him further, makes of him a man who avoids endangered species, factory farming, deforestation, genetic modification and inhumane slaughter. If he is unfortunate enough also to have a religion, then he will probably live the meanest of lives in the most tightly fitting of gastronomic straightjackets. By walking such a culinary tightrope, he believes that he will reap his rewards in long life, good health, moral superiority and in heaven hereafter. Yet all around him our unfortunate sees good vegetarians pushing up daisies, teetotallers' hearts tightening and sugarphobes queueing in dentists waiting rooms. Reader, recognise that all your years of abstinence and your naive trust in low-fat yoghurt have not saved you from a pot belly, heavy jowls, and an inadequate sex drive. A life of dieting has rendered your face pinched and furrowed from harsh judgement of your fellow diners and your evenings long and lonely."

Throw in the Quick Miso Soup a la Franz Kafka a an entree, and the Rich Chocolate Cake a la Irvine Welsh for dessert for a fun menu of literary cuisine.

Although I was somewhat perturbed to discover that there appears to be a subsequent edition "the complete history of world literature in 17 recipes"? Perhaps the 14 recipes was not quite so complete?

Koek! an interesting food blog from Cape Town has just posted similarly on Kafka's Soup ......

A Lemonade Tree

2009-12-09T21:22:00.007+10:00

Lemonade Tree has now been open a few weeks at the previous location of Chapter One / Ti Adora and after a visit last Saturday is a welcome small boutiquey addition to the scene worthy of support. The same operators as the previous Star Apple at Yorkey’s Knob which has some good feedback.

Menu is small but has interesting selections reasonably priced and on the Saturday night they also had 3 or 4 additional specials. Can highly recommend the pork belly curry for those into their pork bellies!

It is BYO and they may stay that way so bring your vino as the nearest bottle shop at the Holiday Inn is expensive with limited range (note: there will be a Woolies bottle shop opening around the corner in Aplin next to the IGA)

Service was good for Cairns and they also indicated they would stay open for post show patrons from the CoCA centre next door when there is something on. This is a small gem that should be on any regular favourites list .......

Update: Lemonade Tree is also now offering a 3 course 'ristaffel' offering on the blackboard at $38.50. Bring your BYO bottle and this would make a great value quality dining experience.

Pants Off Salmon

2009-12-01T23:02:00.007+10:00

Browsing the food supplement of today's Courier Mail (no link available) KitchenSlut discovered a review of a new food book, "Pants Off Salmon".

The book is $19.95 for only 20 recipes so presumably the value is in the 'panty-drop' rating for each dish?

"It's not a politically correct book - the title suggests that - but in my defence I think girls get a good deal out of it if the guy cooks for them" author Alec Bragg told the CM. Bragg is an Airlie Beach physiotherapist with no culinary training.

:Each dish has been tested at least 10 times by his mates to "idiot-proof" them". There is no indication whether this "idiot-proofing" relates just to the food or includes the panty-dropping?

Braggs own response: " You mean - how much action am I getting? Let's just say I'm a lot happier guy now I'm cooking, but you don't cook and tell"

Curiously for a book aimed at pleasing women there are no desserts .....