RIP China - Year of the Rat - 30 August 2008

Shot of lychee blended with vodka, lime, mint and sugar syrup.

Chef Notes
Not too sure about this one. Sadly not in lychee season - teach me for not following the 100 mile rule – and it was too early for shot glasses anyway. Vodka, lime juice, mint, sugar syrup and pureed lychees – mix with crushed ice and soda water once lychee season is here.



Rice vermicelli, shaved daikon, broccolini, garlic shoots, red peppers, shitake mushrooms, coconut omlette, red onion and black sesame seeds with a sesame oil, rice wine vinegar, chilli and lime dressing.

Chef Notes
Lack of experience with rice vermicelli shone through – don’t think I hit it with enough heat, marinade, and chilli (for my tastebuds anyway). Serving the vermicelli and stir-fry separately didn’t work – what happened to a steaming ‘out-of-the-wok’ experience I had in mind… Less palm sugar, more lime and bok choy - and a rethink on the coconut omlette.

San Choy Bao of black rice star anise, lime, cinnamon, ginger, soy and honey and encased in wombok wrappers and steamed and served on crushed roasted peanuts.

Chef Notes
Star anise and black rice – competing for flavour rather than complementing - should have gone with barley as initially planned. It wasn’t delicate but it did challenge the palate. Presentation worked after the swift insertion of rice paper rolls. I think more lime, honey and soy and less star anise will make this dish – roasted peanuts gave it a crunch but could have played a bigger role. Wombok was the star.


Crispy fried spring rolls filled with caramelised oyster mushrooms, roasted cashews, chilli, toasted sweet corn, water chestnuts, spring onion, and red peppers and served with a soy sauce, Chinese chive and sesame oil dipping sauce.

Chef Notes
Spring rolls fried in coconut oil – made for a fresher result than the deep fried version. The filling was a hit – toasted corn, cashews and creamy oyster mushrooms worked together and the tangy soy, lime and sesame dressing provided the required salt. Perhaps lacking the addition of an animal…

Dumplings of sweet potato, red bean paste and Chinese five-spice rolled in coconut and served with coconut custard.

Chef Notes
Another first time experience – red bean paste…surely food science can create something a little less bland? Chinese spices lifted the overall result but the sweet indistinct red bean flavour remained. Coconut custard made with egg yolk and agar-agar wasn’t quite right – possibly firmer and definitely warmer. Flavour also needed a boost – Vanilla? Dates? Alcohol?! As noted by one of the astute guests – “Could have done with some salt.”



Thanks Annie, Meryn and Josh! I know I was a week late for the closing ceremony...

Heading into the depths of Africa next - Sudan, Nepal, Mali or the powerhouse that is Chad?? African menu will be unveiled shortly - if you want to score a corruption-free invitation, email globalgobbler@gmail.com for details. GG

China - Year of the Rat

E
Rice vermicelli, shaved cucumber, daikon radish, bitter melon, broccolini, shaved mushrooms, sweet omlette and black sesame seeds with a sesame oil, rice wine vinegar and lime dressing and served with lotus root broth.

S
Crispy fried spring rolls filled with caramelised oyster mushrooms, celery, roasted cashews, chilli, water chestnuts, spring onion, bamboo shoots and roasted yellow peppers and served with a palm sugar, soy sauce, Chinese chive and sesame oil dipping sauce.

M
San Choy Bao of barley, shitake mushrooms and peanuts slow cooked in a star anise, citrus, ginger, soy and honey glaze and served in steamed wombok wrappers

D
Dumplings of sweet potato, red bean paste and Chinese five-spice served with coconut and cardamom custard and fresh lime.


China has been a while in the making - I think the Games of the XXIX Olympiad provided the inspiration. I expect the review to contain some reference to Juan Anotonio Samaranch, maybe "the best meal ever"...? Any feedback on the menu or to recieve an invite to the dinner - globalgobbler@gmail.com

同一个世界 同一个梦想

Global Gobbler guests #13 - Grace, Meg and Amy

L to R: (Amy, Grace and Meg)

20-something trend hunters coming to a mobile near you soon.

Style to burn and ideas a-plenty.

A love for the flavours of Asia. Indian butter chicken, Vietnamese spring rolls, Japanese sushi. How would these distinct and delicate tastes go up against the untested and potentially over-bearning flavours of Argentina?

The Review
Setting a new benchmark for reviews - I was in awe after watching this. Wouldn't it be great if this formed part of a series designed for a mobile platform...?!

Check out the video above for the 'review' (doesn't do it justice!)

Thanks Amy and Meg and Grace for coming along. Glad you liked the food and hope to see you around some day.

And news just in - Chinese menu is on the verge of completion - stay tuned. GG

Next menu - China

Dumplings? Dim Sum? Wontons? Spring roll?

What will it be?

Stay tuned for a pre-Olympics MSG-free menu - only at Global Gobbler.

RIP Aiming for Argentina - 5 July 2008

I think this may have been more Mexican than Argentinean… Great colours though and once again, presentation using the shells of ingredients worked. Yogurt pip anyone? Polenta chips could have done with a touch more queso but flavours seemed to blend well – with the required kick from the dried (a surprisingly different flavour to fresh) chilli salsa.







A personal achievement – being able to use molasses in an edible dish – the tomatoes had a rich ketchup-like flavour which tasted better than it sounds. The cannelini beans with green olives and oregano had a nice clean flavour but just didn’t quite fit with the rest of the meal – too flat and not enough colour/heat.







The empanadas didn’t turn out quite as planned – not enough elasticity with spelt flour (or maybe I just need to invest in a rolling pin rather than relying on a half-full bottle of wine) – chickpea or buckwheat flour might be better substitutes. The filling was interesting and the flavour was difficult to place but it didn’t combine into the taste I imagined. Maybe the potatoes absorbed the flavour or perhaps some chilli was required. Chimichurri was refreshing and gave the dish some colour but I need to think of a new presentation method rather than relying on the pour-over.

My favourite of the night and the one dish which returned completely empty plates (doggy-bag included). It took a while to create the yolky dulce de leche but the end result was unique – “glue”-like was one description… But the flavour worked and the roasted almond biscuit was the perfect base although slightly thinner next time. The chocolate shots tasted amazing (although 82% cocoa only tastes amazing to certain people I guess...) with the hint of cinnamon, nutmeg and vanilla – I certainly didn’t expect them to be referred to as “refreshing?!” Lemon chaser was tequilla-inspired and...amusing


A challenging cuisine and plenty to work on next time but a few keepers – still no match for the several kgs of Argentinean flesh. Thankyou Amy, Grace and Meg for being very cool guests and for the very classy and authentic Argentine wall-hanging…

Next menu on the way – China – pre-approved by the Chairman Mao and the cultural revolution. GG

Aiming for Argentina

E
Roasted sweet corn, queso and polenta chips coated in paprika and served with citrus yogurt and guacamole filled avocado shell and a roasted capsicum, dried chilli and lime salsa.

S
Oregano, green olive and Argentine onion flavoured cannelini beans served with baby spinach and slow cooked paprika and molasses spiced tomatoes.

M
Spelt empanadas brushed with a paprika egg yolk glaze and filled with roasted hazelnuts, crispy paprika roasted potato skins, red and green peppers, mushrooms, oregano, cinnamon and clove powder and served with chimichurri dipping sauce.

D
Roasted almond biscuit filled with Dulce de Leche and garnished with lime zest. Served with a shot of spiced bitter chocolate and lemon wedge chaser.

Argentina, the European capital of South America - tango, steak and football. A menu with no meat - surely not? Global Gobbler - making the impossible possible. Email globalgobbler@gmail.com for details.

Global Gobbler guests #12 - Renae and Sansy

Name: Renae
Age: 19
Occupation: In the court room by day - treading the boards by night.
Favourite food: choc gelato
Why she deserves the Global Gobbler experience: Innovative car-parking techniques deserve reward…

Name: Sansy
Age: 19
Occupation: Ripping it up at St Js
Favourite food: a double strength latte
Why she deserves the Global Gobbler experience: She wears her boyfriend's shirt to dinner - hard to beat.

The Verdict (John Lethlean eat your heart out...)

(Entree - Sides
Main - Dessert)

RIP Crazy for Caribbean - 21 June 2008

Chef Notes
Too sweet was my first impression and getting through two of these was an effort. Definitely not enough contrast between the two elements – the carrot flavour was right but needed something sour/bitter/neutral – pistachio? Steaming was a hit – with the right flavour mix this one will be a keeper.







Chef Notes
What does okra taste like? Well, okra. A completely unique flavour closely linked to a traditional Caribbean dish with the refreshing addition of lemon and coconut. Combined with the sweet corn and tomato elicited plenty of confused palates. Fried okra gave it away in fine style.






Chef Notes
Black bean-pumpkin-buckwheat ratio was a little out (too many black beans) but the lemon grass cut through it all. The last minute fry in palm sugar and coconut oil gave it a caramel-like crust and the ‘heavy’ taste was knocked out by the spicy daikon, coconut and chilli dressing. Some finessing needed but fundamentals are there.







Chef Notes
Presentation let me down – the rich pineapple flavour combined with creamy coconut and palm sugar was perfect but once it was served over the pineapple arch it resembled a steak of salmon. A smooth and sweet way to finish though. Passionfruit liqueur soaked raisins and toasted coconut – what were they? A distraction.


A review from the guests will follow shortly - albeit in a slightly different format... Thanks for some great company Sansy and Renae – plenty to live up to for the next reviewer!

Next menu on the way – Argentina – without using meat! GG

Crazy for Caribbean

E
Medjool dates filled with grated carrot sautéed with bay leaf, cumin and poppy seed then steamed and served with cos dressed in olive oil and cumin.

S
Okra, roasted tomato and sweet corn soup cooked with brown onion, lemon juice, lime zest and coconut cream then topped with salt and pepper fried okra.

M
Caribbean style pumpkin, black bean and buckwheat cakes flavoured with lemon grass and turmeric and rolled in polenta and crushed coriander seeds then fried in coconut oil and palm sugar and laid to rest on shaved fennel. Topped with a daikon radish, coconut cream, lemon zest and red chilli dressing and fresh coriander garnish.

D
Pineapple arches slow baked in coconut cream, palm sugar, mint, lime zest and cinnamon and served with pineapple spikes filled with passionfruit liqueur soaked raisins and dusted with toasted coconut.

Feeling loco? If you are crazy for Caribbean send me an email with your name, age and favourite food and an invite to dinner may follow. GG

Menus on the way...

The next dinner will be on the 28th of July so get your name down for one of these creations pronto. Stay Global and keep Gobbling.

Global Gobbler guest #11 - Sayher

Name: Sayher
Age: 22
Occupation: Photographer – get his autograph now
Favourite food: Ice cream
Why he deserves the Global Gobbler experience: I’ve always wanted to get my lens over the plate.

The Verdict (tasting and photographic notes)

Meal 1
This meal was pretty tasty, however I think that serving it in a smaller size would be a better idea as the beetroot was quite hard to eat. However the horseradish cream that was in it broke up the flavour. It was a little spicy but wasn't too bad.

From a photographic point of view this wasn't my favourite, I think because the colour of the beetroot didn't come up as well and compared to the other dishes it didn't have as much colour. However the simplicity of it is pretty cool.

Meal 2
This dish would have to have been one of my favourites, the avocado, and rye and poppy seed loaf was really nice. The avocado was really good with the tomatoes as it made them less intense.

From a photographic point of view, this was probably one of the better dishes to shoot as the colours were so nice. The greens from the avocado, the tomatoes and the finish on top really looked nice. The layout of the meal looked really cool as we.

Meal 3
The potato balls were pretty nice. I liked the way they were cooked and the look of them. I think there were a lot of flavours in there and there were some I wasn't a big fan of however it all worked ok.

From a photographic point of view this dish came up really well, the layout of the contents was really nice, and the colours worked well. The purples, greens and orange looked really nice.

Meal 4
This dish was pretty nice. The base was quite cool; and the texture was really different. I liked the chestnut and the overall taste was pretty nice. I am a big fan of ice cream so I think it would have been nice to have some with it.

From a photographic point of view the colours were nice and the presentation was good. I think that maybe the chestnut could have been placed somewhere different as it sort of sat weird on the top of the dish.

Finnish Fling - RIP 7 June 2008

Chef Notes
Slow cooking the beetroot most of the afternoon paid off. The sweet earthy flavour was almost too much until the horseradish mayonnaise became involved. Such a refreshing sharp kick. Could have left the beetroot to cool a little longer to avoid a slightly melting stack.


Chef Notes
Rye and avocado works well any time and not quite sure whether the fennel added anything other than texture. The rye loaf turned out well - dense and wholesome. Red peppercorns – almost edible alone with that fruity flavour. And the pickled onions – you’re either a lover or a hater…


Chef Notes
For some reason this felt Finnish to me. Standard mashed potato highlighted with salty capers, spicy mustard and the unique flavour of sour cherries. Grilled with poppy seeds gave it a crisp crunchy seal. Great textures and for a fairly unassuming dish performed well.

Chef Notes
Had plenty of fun working with chestnuts – luckily kept one intact for the photo! The chestnut and honey base gave the dessert some nutty sweetness. Mint added some freshness. And raspberries some juice. Everything pulled together and a spoonful with all three components was moving – really.




What do you get when you invite a talented and creative photographer over for dinner? Photos which make the food look a whole lot better than it was… A review including a photographic critique of each dish is on the way.

Finnish Fling

E
Stack of roasted beetroot layered with a horseradish mayonnaise and garnished with basil leaf.

S
Rye and poppy seed loaf ringed with cherry tomatoes and pickled onions and spread with a grated fennel and avocado smash then topped with ground pink peppercorns.

M
Sebago potatoes mashed with sour cherries, seeded mustard, capers and poppy seeds then grilled and served on wild rocket and spiced with sweet paprika.

D
Chilled slice of ground chestnut and honey slice topped with fresh raspberries and mint wings dressed with a palm sugar, white wine and lemon syrup and finally topped with a honey and lemon glazed chestnut.

Finland - i'm thinking pink pepper corns, freshly ground dark rye, bitey fresh horseradish, red berries and buttery chestnuts. High-tech, high-tax and high standards of living but a terrible reputation for food. Undeserved.

Global Gobbler guest #11 - Janne

Name: Janne
Age: 23
Occupation: Student of the arts
Favourite food: Chocolate and coffee.
Why she deserves the Global Gobbler experience: I have travelled from Canada and I like trying new things.

The Verdict

I was not ready for four courses and the first dish was too many flavours I think to start with. I did like the presentation of the lettuce parcels and slice of apple. Maybe it would have worked better with a few less flavours. Sometimes less is more.

The second dish was a lot better and I think and was beautifully presented. Even if the pumpkin filled my plate! The pumpkin was very sweet and soft and I liked the herb (I can’t remember its name?) I don’t think I have tasted fennel before but it was very good with lots of lemon juice.

The red pepper soup was very tasty. I thought it was tomato to start with but the flavour was very strong and sweet. The salty bean bread was good as well. I think to improve this dish maybe you could add some sour cream or cheese and more herbs. The presentation was great again and perfect for the cold temperature.

I have never tasted truffles like this before and Joel assured me that they were good for you – I find this hard to believe! The cocoa coating made me think they were chocolate truffles but once I bit into one I could taste the crunchy pecans and maple syrup. I liked the wine cherries as well and felt like licking the plate.

I am glad I came to try Joel’s food and think that if he ever opens a restaurant I will have to visit. Good luck with this experiment!

Canada - A Mouthful of Maple - RIP 24 May 2008

Chef Notes
Was Romaine too bitter? It might have been without the apple and raisins. A combination which definitely challenged the palate with pungent mustard and sweet fresh basil. Textures worked well thanks to the crunchy walnuts and creamy avocado.


Chef Notes
I was looking forward to both making and tasting this. Slow cooking the pumpkin over 2 hours with the regular baste of maple marinade created the sweetest of flavours while the sage added some herbal subtlety. The fennel coleslaw was a continuation of the maple/pumpkin theme and added a fresh and sour crunch to the dish.

Chef Notes
The roasted flavour of the soup was incredibly rich but perhaps needed tomato to really complete it. Cannelini bread worked as a visual but the softness of the cannelini beans was lost during the cooking transformation and ended up a little too salty and dry. Caraway seeds were the right flavour though.

Chef Notes
My favourite of the evening. The buttery maple flavour of the truffles lifted by creamy pecans was decadent and completely Canadian. Shiraz cherries gave the dish some juice and the sour yogurt flavour was a perfect foil for the diverse flavours of sweet.

My research into Canadian cuisine was not extensive – does it show?! I loved working with these flavours though especially as the days get colder. A review which is set to once again expose my lack of portion control – “It is a whole plate of pumpkin!”

Canada - A Mouthful of Maple

E
Romaine lettuce parcels filled with coconut sautéed red cabbage, grated red delicious apple, crushed walnuts, seeded mustard, avocado, fresh basil and raisins and spiced with cinnamon.

S
Butternut pumpkin basted in sage, maple syrup and olive oil and served with a coleslaw of shredded fennel, olive oil, lemon juice and maple roasted pumpkin seeds.

M
Sweet red capsicum, brown onion and oregano soup served in flasks to be poured over a cannelini bean, caraway seed and rosemary flat bread and garnished with fresh flat leaf parsley.

D
Pecan, sage and maple truffles with a roasted pecan centre rolled in a mix of nutmeg, cloves cinnamon and cocoa and resting atop lemon zest then served with minted red wine cherries and natural yogurt topped with micro sage.

A menu which will hopefully be impossible to confuse with the cuisine arising from neighbours to the south. Canada - a menu for the winter with the warming flavours of pumpkin, pecans and sage with the unique addition of maple syrup. A seat at the table (indoors now!) beckons. Email globalgobbler@gmail.com for details. O Canada...

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!

A Gourmand's Picnic - RIP 11 May 2008

Can you hear the crunch of the pomegranate seed? Taste the sweet muddled goats cheese? Smell the pungent truffled potatoes? Or marvel at the pillows of rhubarb creme?

I hope so. Photos from A Gourmand's Picnic were taken, edited and then lost care of a faulty usb.

Hopefully the review provides adequate colour and flavour.

The highlights for me:

• A olive success and another winning combination care of the amazingly adaptable Nigella seed;
• Rich creamy goat cheese offset with sweet fig and crunchy pistachio and a wholesome flatbread;
• Truffled potatoes - what a flavour with a salty hit of capers. Thankfully balanced with a fresh salad highlighted by roasted sweet cornm hazelnuts and mint; and
• The rhubarb creme - another hit stand-alone dessert. Banana and carrot bread - moist, spicy, sweet and nutty.

A Gourmand's Picnic required a boot-load of cutlery and serving dishes, a mountain of tupperware and plenty of patience but was definitely worth it. Perhaps the first of many offsite GG meals...perhaps once the thermometer rises above 20C...

A Gourmand's Picnic

E
Combination of home-cured split olives in lemon and rosemary flavoured olive oil, almonds roasted in Nigella seeds and salt, shaved lemon, mint and pomegranate seeds.

S
Goats cheese muddled with figs, thyme and cracked pepper and coated in a crushed pistachios and thyme then served on home made walnut and poppy seed buckwheat flatbread rubbed with tomato, basil and olive oil.

M
Twice roasted kipfler potatoes tossed with truffle oil and chives and served with a salad of asparagus, grilled sweet corn, roasted hazelnuts, red onion, avocado, rocket, mint and dressed with red wine vinaigrette.

D
Banana, carrot and pine nut slice spiced with cinnamon and nutmeg and and served with creamed rhubarb mascaporne and lemon zest.

A menu for the senses...too broad for just one country...breaking down cultural barriers with food.

A invite has already been issued for this menu but don't despair - a trip to the land of the maple leaf is on the way. Remember, a seat at the table is always on offer - globalgobbler@gmail.com for reservations.

Global Gobbler guest #9 - Cathy

Name: Cathy
Age: 25
Occupation: Full-time traveller, part-time marketer
Favourite food: Japanese – simple, cheap and thankfully with a distinct lack of MSG.
Why she deserves the Global Gobbler experience: Being a bit of a foodie and new to Melbourne I may as well start at the top of the culinary chain!

The Verdict

Entrée – there was a nice balance between all the ingredients. The grapes soaked in balsamic vinegar were not too tart or acidic, and it complemented well with the feta cheese and roasted walnuts. My suggestion would be to half the portion as it was perhaps a little rich for an entrée.

Side – This was a fantastic ‘giant ravioli’! The filling was delicious and left me wanting more, but only declined because I knew that if I stuffed myself early, I wouldn't have been able to enjoy the main and dessert. I loved the way the roasted tomatoes were prepared. When I had cut into them, the fragrance of the rosemary made it really alluring. A minor tweak would be to have a slightly thinner pastry and perhaps a drizzle of premium olive oil if the chef wanted to heighten the flavour a little more.

Main – The presentation was colourful and an inventive take on the humble pizza. The roasted veggies layered over the polenta were just perfectly prepared. For the second time in the evening, I was left wanting a little more, but sadly felt quite full. The melted bocconcini had hardened by the time it reached the table, but that did not take the attention away from the other ingredients.

Dessert – Really enjoyed the hazelnut flavoured cake. The portion that was soaked in coffee was quite subtle, and would have preferred a bit more flavour. Everything else was wonderful.

Overall, I had a fantastic evening as the host is warm and friendly. He has a wonderful journey ahead of him because of his passion for food and his eagerness to perfect his meals.