Molto Baci
I woke up early to savour a variation of the omelette - this one lovingly made with a dash of truffled oil, served with thin slices of ham and carefully laid on crisply grilled Italian bread. The rain was pouring outside the Federation terrace in the heart of Wollongong city, with visibly enlivened plants soaking in the moisture. Coupled with the sensations of freshly made latte, I could not have asked for more. Staff at the Lee & Me cafe were bubbly - and Lee was wardrobed in striking white, over a grey-blue cargo pants.
This evening, Rick Stein was enjoying his Australian adventure, cooking in a Balmain house and meeting up with cuisine writer Charmaine Solomon, courtesy of pay tv. An hour ago it was the Discovery Media Singapore Corp take on Malaysian food, featuring, amongst others, the experience of Carol Selvarajah; the fact that Indians do not normally take fish head and the Chinese do not otherwise indulge in curry, yet there is this remarkable fusion dish called curry fish head; how so much banana leaves are harvested outside the town of Seremban each day, fresh from the trees themselves, to cater for the unique experience of banana leaf eating; and an observation of what turkey is to Christmas, rendang is to the Malays. I reflect on my most recent weekend, indulging in home made curry laksa in Carlingford and having glass noodles stir-mixed with seafood in a non-soup but tasty combination somewhere in Bankstown. And then I recall some cooking of soy stewed pork to be eaten with pickled vegetables, ala Vietnam.
In the middle of October, on a sunny day, Roberto the waiter showed the strain of catering to the lunch time crowd at a Napoli-themed restaurant. As the hour passed, there was a unusual queue for pizza, lengthened by the street side passer-bys who came to have a taste of the annual Haberfield street festival. Peter and I had to patiently wait for an hour before our choice of a simple dressed pizza arrived at our table. In the meantime, we relished in rissotto,a variation of which Peter had not an opportunity to enjoy for many years, and of which I thought was especially unusual. After lunch, we had hot choc at Colefax, seated next to an intensely- in- love couple, starring a very stylish leathered guy with olive coloured skin and penetrating eyes looking into the target of his affection - a beautiful teenaged lady, who seemed captivated and terrified, all at the same time. Outside, Joni from Paesenella exuded his natural passion and energy in formaggi - making, taste, serving and presentation - at his shopfront along Haberfield's Ramsey Street, in the inner west of Sydney. Joni's peccoroni cheese creation is both heavenly and so easy on the palatte.
After having your coffee from a dedicated Campos Cafe located along Missenden Road in Newtown, you can adjourn to chicken pho soup or deep fried pork and vegetable rolls at Tnanh Binh, just round the corner along King Street, Broadway side. In addition, you can have the choice of two different burger styles from outlets of Burger Fuel and Burgerlicious. There is strong stuff in Argentinian or Macedonian barbecued meats at the other end of King Street, Rockdale side. And the Portuguese-inspired delights of Petersham are not too far away. Such is Australia food-wise in spring. And this is just about the greater Sydney area.
I think of Australian capital city cuisine variety as offering truly molto baci - many kisses.
This evening, Rick Stein was enjoying his Australian adventure, cooking in a Balmain house and meeting up with cuisine writer Charmaine Solomon, courtesy of pay tv. An hour ago it was the Discovery Media Singapore Corp take on Malaysian food, featuring, amongst others, the experience of Carol Selvarajah; the fact that Indians do not normally take fish head and the Chinese do not otherwise indulge in curry, yet there is this remarkable fusion dish called curry fish head; how so much banana leaves are harvested outside the town of Seremban each day, fresh from the trees themselves, to cater for the unique experience of banana leaf eating; and an observation of what turkey is to Christmas, rendang is to the Malays. I reflect on my most recent weekend, indulging in home made curry laksa in Carlingford and having glass noodles stir-mixed with seafood in a non-soup but tasty combination somewhere in Bankstown. And then I recall some cooking of soy stewed pork to be eaten with pickled vegetables, ala Vietnam.
In the middle of October, on a sunny day, Roberto the waiter showed the strain of catering to the lunch time crowd at a Napoli-themed restaurant. As the hour passed, there was a unusual queue for pizza, lengthened by the street side passer-bys who came to have a taste of the annual Haberfield street festival. Peter and I had to patiently wait for an hour before our choice of a simple dressed pizza arrived at our table. In the meantime, we relished in rissotto,a variation of which Peter had not an opportunity to enjoy for many years, and of which I thought was especially unusual. After lunch, we had hot choc at Colefax, seated next to an intensely- in- love couple, starring a very stylish leathered guy with olive coloured skin and penetrating eyes looking into the target of his affection - a beautiful teenaged lady, who seemed captivated and terrified, all at the same time. Outside, Joni from Paesenella exuded his natural passion and energy in formaggi - making, taste, serving and presentation - at his shopfront along Haberfield's Ramsey Street, in the inner west of Sydney. Joni's peccoroni cheese creation is both heavenly and so easy on the palatte.
After having your coffee from a dedicated Campos Cafe located along Missenden Road in Newtown, you can adjourn to chicken pho soup or deep fried pork and vegetable rolls at Tnanh Binh, just round the corner along King Street, Broadway side. In addition, you can have the choice of two different burger styles from outlets of Burger Fuel and Burgerlicious. There is strong stuff in Argentinian or Macedonian barbecued meats at the other end of King Street, Rockdale side. And the Portuguese-inspired delights of Petersham are not too far away. Such is Australia food-wise in spring. And this is just about the greater Sydney area.
I think of Australian capital city cuisine variety as offering truly molto baci - many kisses.
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