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Canberra Table - September 2007

rej

September 25th 2007 09:35
right so a little while ago i found out that with the closing of dijon on west row there was a restaurant called "Rej" opening at the old site. i found it open just the other week and dropped in for a coffee. now its important to know that i didn't eat and i only stayed for a quick visit. i will not be doing a review however i just found the place to be a little odd. so i am putting it out there if you have been there or are willing to be a guinea pig and you think it is up to scratch after giving it a go i will try it out for the moment my overwhelming first impressiojn is that they may need to close again for a couple of days to do something about the refit which seems inadequate at best. i know i sound a bit shallow but my instincts are usually spot on. so lets get back to a restaurant that has it all going on click here for a review of the green herring.



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pulp kitchen

September 25th 2007 06:19
the pulp kitchen banner click here for the web site
the pulp kitchen banner click here for the web site
Hi everyone, I’m not going to bag a restaurant but I am going to look at the sort of misleading publicity that got me going to a certain restaurant today. Pulp Kitchen in Ainslie has been tauted as a breakthrough in the canberra eating scene, it has been reviewed as the sort of establishment that brings the tradition of eating out 2 or 3 times a week within the reach of your average citizen. This is simply not the case. There you go now we have the negative bits out of the way lets look at the good stuff

A smart and sleek refit has bought the old bernadettes site well into the modern era dark greys and off whites with tasteful paintings and all important finishing touches that make the new venue completely unrecognizable as the former. The modern European cuisine is on par with the sorts of menus silo and sage have both been presenting for some time now. It is not trying to copy however and it becomes apparent that Pulp has its own style and flair not open to direct comparison in canberra. I order Grilled Cotechino Sausage with a Warm Lentil and Hazelnut $17and my wife chooses the Roast Mixed Mushrooms on Soft Polenta, Chilli Oil and Garlic Bruschetta $15 both entrée. in the absence of a kids menu my 3 year old has grilled parmesan bread as a special request. My dish is awesome if a little on the small side for what I was expecting. The creamy lentil salad has the appearance of black river pebble in a creamy dressing and has a delightful firmness to it. The 3 pieces of sausage appear hand made and have crispy edges to the soft and yielding center. my wife’s polenta is wonderfully creamy the crusty Bruscetta and mushrooms gently roasted to perfection. After the meal I am pleasantly surprised at the feeling of fullness the follows, the small size is really just a trick of the eye thank goodness. Now I may sound a bit like tight arse but in order to eat any where 2 or 3 times a week at any restaurant maybe you have to be living in Ainslie with no mortgage and the sort of golden handshake we all think we deserve but never get. On the positive side if you are going to try a new restaurant in canberra you will not be disappointed with Pulp kitchen so give it a go if it was below standard I would certainly not be writing about it on my site have a good one, Dave

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tafe teaching

September 25th 2007 00:48
one of my many chef heroes
one of my many chef heroes

I have just got a job doing casual teaching at the canberra institute of technology. I studied there a few years back and its great to be going back as a teacher.
I have been trawling through my various cookbooks and looking for appropriate recipes things such as pates and terrines which of course are hard to come by in restaurants nowadays. The tasks that I have been asked to prepare are a set of extension activities for a small group of students who have been doing the accelerated course. The course is by no means a paring down of the traditionally delivered 3 year version as the students are going twice a week and only taking 1 year of the total training time. I found a copy of Lerousse’s masterpiece “Gastronomique” in a second hand book store a year or so ago and although I have had a few quick looks through looking through this tome with specific French food inspired research on the go is a pleasure. There are of course many dishes that would require a budget more befitting royalty than a school of culinary skills you would be surprised at how many of the dishes are based more on hard yakka than truffles and gold leafing. Of course food being as changeable as language means I must be looking for new and exciting ways to do food. But like language the new ways are often just the same things repackaged to suit the mood of the time


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floriade

September 25th 2007 00:46
tulips
tulips

Hi every one its been a bit of a busy week, what with job offers and leisurely strolls around floriade, a spot of gardening and some wonderful weather all keeping me firmly away from the computer.
First things first if you haven’t been to floriade get there quick this unusually hot weather seems to be bringing the flowers on very quickly. It is a marvellous display this year, with amazing sandcastles old parliament house and the war memorial. There are some great kids activities, the ais has a volley ball net set up and net ball hoops. ther are a few things i havent gotten round to, the last time i went with the family and nan and as we couldn't get a wheelchair we were pretty restricted as to where we could go.The food is pretty standard though, not to say its bad but it does seem to be a little boring and similar to the stuff I have seen there for the last few years. Never mind that though get your bum down to jones the grocer, silo, essential ingredient or any of the great delis within spitting distance of floriade and grab a bunch of gourmet cheese crackers pates dips dried fruit and a good bottle of bubbly or a chilled traminer Riesling (especially if this weather holds) and plonk yourself in the middle of the flowers somewhere (not on the beds though, I cannot condone that) for a lazy afternoon. I will be going and doing exactly that at least four more times before the bulbs are all dug up and if you get the chance you should too


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Duckling Terrine

September 25th 2007 00:27
cute and tasty
cute and tasty
Duckling Terrine
Bone a duckling completely leaving the skin intact. Remove all the flesh off the legs and breast.
Cut the breast into large dice and put in a bowl with 100 grms of lean ham and 100 gms of diced bacon fat. Season with salt pepper clove powder and cinnamon. Marinate with 2 tblsps brandy for 2 hours


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Hot beef pie Lerouse style

September 25th 2007 00:19
the larouse pie should look alot nicer
the larouse pie should look alot nicer

Hot beef pie Lerrouse style
The day before you make your pie you will need to start the force meat


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Mexican Corn and Tomato Salad

September 10th 2007 02:39
serving up Mexican Corn and Tomato Salad
serving up Mexican Corn and Tomato Salad
Mexican Corn and Tomato Salad
10 minutes preparation 5 minutes cooking
16 serves of fruit and veg


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the metamorphosis of the meal

September 7th 2007 11:46
at the start of the week i made tacos, and thats where it all began

recipe


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lasagne the continue saga of the ground beef kitchen cowboy

September 7th 2007 11:28
it was 20 minutes to five and i realised 3 things. dinner wasn't made , we had used all the the tacos but not all the mexican mince, and if i didnt do something fast i would have a mutitude of hungry family members and no food to placate them
so of course put on my spurs and ten gallen hat and headed to the kitchen to make

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guocamole/avocado dip/butter substitute

September 7th 2007 10:36
avocados unaware of their future fate
avocados unaware of their future fate
Guacomole
4 avocados
1 lages handful of corriander picked fresh from my garden


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fathers day party in the park

September 6th 2007 02:04
cooking demo at weston park
cooking demo at weston park
well we had great weather for the day and even the sometimes boisterous wind did not dicourage the hundreds of Canberransn who turned up. the activities were a little different to previous partys in the parks new displays including the lone fathers associations fundraiser, the gold coin donation tempoprary tattoo parlour, and next door to that there was a great reptile display with snakes lizards and even a baby crocodile. music from "Tuchasoul" had the under fives bopping along to some good poprock, with an african drum troup rendering some traditional pieces in between. i was there aswell doing the cooking demo for the go for 2 and 5 people, we did a mexican tomato and corn salad and lamb kebabs for those recipes go to kebabsor salad.
all in all these little park parties are a great cheap family event and if you have not gone to one before, give them a go the site with all the info be found linked with go for 2 and five follow the links from that page to the tams site.
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lamb and mushroom kebabs

September 5th 2007 02:10
Lamb and Mushroom Kebabs
20 minutes preparation 10 minutes cooking
6 serves of fruit and veg


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sticky date cake for wesley

September 5th 2007 01:51
Wesley worked the wood fired pizza oven at Corque for a time, while he did plastering during the day. of course with the building boom still driving the canberra economy he soon found more than enough plastering jobs to fill his weeks 2 times over. the main reason he was cooking pizzas a few nights a week was for the enjoyment. this is a recipe for what he cooked at home, i originally gave it to him for a birthday party he catered for but with that version lost here is the replacement

Sticky date cake with butterscotch sauce3 cups pitted & dried dates


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