Wednesday, May 21, 2008

Global Gobbler guest #10 - Maria-Christina

Name: Maria-Christina
Age: 51
Occupation: Linguist, thinker, writer and mother
Favourite food: Olives, extra virgin olive oil, bread and garlic - I could live on this!
Why she deserves the Global Gobbler experience: What better way to reward this mother on the second Sunday in May.

The Verdict

Imagine...May late afternoon....beachside....palm trees and large mature cypresses,,,a breeze blowing up from the sedately cold St. Kilda beach....sounds of traffic...a taxi ride with four large bags and assorted boxes…sitting in a park on a warm rug…no plastic or take-away food indeed…a picnic it is, only in location.

The entree of sharp pomegranate seeds layered below spicy almonds, honey cured olives all tossed in Nigella seeds and separated by a lemon slice presented in a beautiful glass. Served with a sparkling Shiraz for the occasion.

The tangy taste of the almonds, olives and seeds were delicious and combined with the pomegranate seeds made for a luscious flavour and a feast for the eyes. Being a small eater this was just about a whole meal for me! But I loved it! Particularly knowing that these olives were home-cured - they were the best - juicy and fragrant - and I would gladly buy such olives any day!

The next course...buckwheat flat bread and goats cheese, pistachio, figs with fresh tomato and basil. This was delicious....the combination of goats cheese and pistachio worked really well....and added to that some figs, it was a true palate pleaser. The buckwheat bread was very tasty...but a little too heavy given this mother's small appetite. The recipe for the muddled goats cheese please!

The main course was a lightly tossed salad with crunchy truffled potatoes with juicy roasted sweet corn, roasted hazelnuts and perfectly cooked asparagus all blended with a gentle olive oil and red wine vinegar dressing. This is the food I would like to eat all the time.

The dessert...a light almost cloud like rhubarb crème oozing tangy rhubarb flavour over a sweet banana and carrot bread made with pine nuts, juicy raisins and a subtle blend of warming spices. The bread tasted of an Oriental bazaar...perhaps cooked in the time of Marco Polo…

Each dish was memorable, delicious and healthy. One point....the feast would easily have fed more people! I will not forget this afternoon as it slowly darkened and the gleam of the beach dimmed.

Gracias hijo!

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