Appetite For Distraction

Breakfast. Lunch. Dinner. Dessert. Snacks. Extravagant vs Unrefined. Homecooked vs Restaurant. Comfort Food. Down Home-style. Gluttony. Twists on a Classic. Hors D'oeuvres. Midnight Snacks. Beggars Banquets. Beverages.

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Sunday, May 13, 2007

JAPANESE CURRY

Japanese Curry with Tofu & Veggies is one of my staple dishes, since i discovered House brand Vermont Curry cubes that make it piss easy to get Japanese-y.





I made it for myself and my old man the other night, whom i later discovered asleep in front of the telly - a regular occurrence - his almost-finished bowl of curry still sitting in his lap.

One would think he hadn't enjoyed it. However, this Avant Card note turned up outside my door the next morning...



Unsurprisingly, i didn't exactly echo the sentiment for his meal creation the following night. I wouldn't know what to call it. Seafood Scrap Pasta? He used those weird bright-pink seafood extender things, on top of pasta with a jar of Lasagne Bake sauce...?! Men..!


NTH FITZ v TOFF IN TOWN


NORTH FITZROY ARMS

296 Rae Street, North Fitzroy
http://www.northfitzroyarms.com.au/


The North Fitzroy Arms is situated just across the road from a site where my ancestors, the Turners, owned a pub in the early 1900's, pre-prohibition. I'm not sure what it was called back then, but must remember to quiz my grandmother who once showed me an old photograph, and will know more. For now, i will just speculate that it was a more interesting watering hole than it might have been... perhaps a front for a brothel, where seedy characters would swill liquor and boast about their crimes over a game of poker, or snap, or backgammon.. something ridiculous comme ça.

Who'd have thought there'd be a publican branch in my family tree? However, since there's bars in my bloodline, perhaps i'll continue the tradition someday, should i first develop enough self-control not to drink all the takings...

So on Saturday night i joined my father, brother and sister-in-law for dinner at the North Fitzroy Arms. The occasion was to farewell my Dad, who’s off to meet my Mum overseas, and to salute-from-afar, my Mum, for Mother's Day in her absence. Asides from getting stuck into Goats Cheese & Veggie Lasagne, there was also business to be done. Embarassingly, we had the most cluttered table in the house, with mail, bills, and tax returns spread all over the table, leaving little room for our meals... Errr, isn't there some old proverb, A family who sorts mail together, stays together…?





THE TOFF IN TOWN
Level 2, Curtin House
252 Swanston Street, Melbourne


The newest bar from the Revolver/Cookie gang, The Toff In Town is pretty well as posh as its name might suggest. I've been there two weekends in a row now, and fear it might become a regular haunt, and send my purse-strings all loose when i'm desperate to tighten them. You certainly wont get a pot of Carlton in this joint - you'll be lucky if you've heard of/can pronounce the names of any of the beers they serve - but a bit of Toff is just what the doctor of Curtin House ordered, especially if you can't stomach the thought of all the suited-up mongs just below at Cookie.

We hit the Toff Band Room (more of a Cabaret Room) for a birthday party, but i also answered an sms invitation and crashed my friends cute date in one of the ornate train carriage booths over in the other bar. I loved the weave doors that could be folded closed for more privacy, and that there's even a service bell for those who consider themselves too toffee to stand up and order. The ladies were getting stuck into a cheese platter as I closed the carriage doors in and joined them. I didn't try the cheese, but some of them
smelt so bad they must have been good.

On through the doors...










Tuesday, May 08, 2007

SUSHI WORKSHOP

It sure pays to enter competitions... My sister-in-law, Heidi, entered one in The Age's Epicure and won a Sushi Workshop which we had at my place on the weekend.

Shin Moriyama, Head Chef of Ume Nomiya and Yuzu Catering, came around with all the ingredients and implements and taught us how to make a couple of the simpler and most common types of sushi - Nigiri and Norimaki.

You could say I was the star pupil, managing to get less rice stuck to my hands as the others, and making what Shin said was professional quality Nigiri.











You will note that the below spread was made by the chef, and the next, by yours truly. Sure, mine's a bit scrappy, but pretty bloody alright for a first crack, aye?!





Nigiri: Salmon, Tuna and Kingfish.

Vegetarian Norimaki: Cucumber, Avocado and Shiitake Mushrooms.


UME NOMIYA
197 Gertrude Street, Fitzroy
http://www.umebar.com/

YUZU CATERING
http://www.yuzucatering.com/


CRAFT NIGHT SAMOSAS

I hadn't been to a "Craft Night" before, but was more than happy to interpret it as a new excuse for a midweek drink.

Crafts included hand-drawn badgemaking, polaroid photography and match-stick fortunes... In addition, we sure perfected the craft of beer and wine swilling, cigarette puffing, and chin wagging. But the newest craft to be observed, of a culinary kind, were Samosas.

Big Ups to the Sushi Chef, who traded in the seaweed to fold up some samosas and share this guest recipe:

SAMOSAS

Dough:
Wholegrain Flour
Butter
Water
Oil

Filling:
Mixed Veggies - i.e. Cauliflower, Broccoli, Carrot, Peas, etc.
Spices

Dipping Sauce: Whatever you like, really.

Directions: Just put it all together, do some origami chop chop and pan fry.