Wednesday, October 22, 2008

RIP Chomping on Chad - 18 October 2008

A great way to start the feast on a cold Melbourne night. Piping hot shards of crunchy bread matched the curry butter and the honey and mint balanced the spicy flavour. Making the bread a little softer would have allowed the butter mix to soak through the bread and given the teeth a break.

Are soups just a ‘course filler’? The flavour was interesting – three was a crowd though – needed to match peanuts with either tomato or sweet corn. And definitely overdid the garnishing – the squash gave the dish a sweetness but the cashews were a mistake and nigella seeds were simply wrong. Maybe I don’t like soups because you lose the individual flavours?

Easily my favourite for the night. The subtle flavour of millet combined perfectly with the mix of spices, fresh sage and sweet currants. Salty silverbeet drenched in olive oil was the perfect base and lemon yogurt gave the palate a break from the mild heat. Onto the egg…not too hard to cook a soft-boiled egg right? Sadly yes, two minutes too long yielded a tasty, yet decidedly firm egg….tail firmly between the legs.

Never quite worked this out in my head. Would it be a cold/hot/creamy/crunchy dessert? And the lack of clarity showed – the pistachio, clove and honey slice had an intense flavour and would work somewhere else – but not with the pear and mint and definitely not with frozen mandarin yogurt (which was ok alone). Joel + dessert in Chad = FAIL. No good having components that work if they don’t sing together.

A great crew was on hand for some traditional Chadian cuisine – as always, the company made up for gaps in taste. I promise to make it to Chad one day to test out the melting egg idea with the locals.

What next for Global Gobbler? Perhaps another journey to the Mediterranean… stay tuned. GG

Tuesday, October 14, 2008

Chomping on Chad

Shards of millet, poppy and sesame seed sour bread served with curry and date butter, torn mint and drizzled honey.
Tomato, peanut, sweet corn and coriander soup served with floating grilled squash, circled with nigella seeds, roasted cashews and chives.
Castle of millet with sage, currants, sage, ras-el-hanout inspired spices filled with a melting yogurt egg and served on salted silverbeet and lashings of olive oil.
Grilled pistachio, pecan, walnut, clove and honey slice served with stewed brown pear, mint and lemon zest and frozen mandarin yogurt.
Time to hit the great continent of Africa up for some inspiration. And a chance for millet to make an authentic appearance at the table. I have heard good things about Chad - maybe a stop over next trip overseas. And I was best friends with a Chad in high school.

Monday, October 6, 2008

Global Gobbler guests #14 - Josh, Meryn and Annie

L to R: (Josh, Meryn, Annie)

A vet and a couple of auditors - awesome guests and plenty of passion for lycra and fairways.

Thanks for review - improvement opportunities a plenty and plenty of positive reinforcement - that's what you pay consultants for...