Global Gobbler guest #7 - Bill and Keps (The Brothers Mince)

Name: Bill (creator of the new Global Gobbler logo - champion)
Age: 24
Occupation: Sketching the world - one face at a time and a valuer on the side
Favourite food: Mince - with pasta
Why he deserves the Global Gobbler experience: A fellow blogger bucking the corporate trend - the world needs more of them.

Name: Keps

Age: 22

Occupation: In demand jazz man and up and coming writer.

Favourite food: Mince - with rice

Why he deserves the Global Gobbler experience: The fact that he just got back from 7 months in South America was enough of a reason - i held back the envy well I think...

The Verdict

As a university student of limited finances it is a rare treat to eat out and enjoy a meal that is prepared by a creative and passionate chef, with flavours so delicate and varied that you become emersed in the experience. After this Saturday night, I am convinced that I’ve found the best four course meal-deal in Melbourne. While I came to Joel’s house on the promise of free food, I left with a whole new appreciation for the subtleties of cooking.

Having only recently returned from a holiday in Samoa, Joel shared his experiences of eating simple, plain meals. He has built on the potential that the island’s staple ingredients offer and set the scene for a modern adaptation of Samoan cuisine, complete with the key protagonists: coconut, plantain banana, taro and papaya.

The entrée, papaya with coconut jelly, had an understated tang, owing to the combination of lime juice, mint leaves and soothing texture of the coconut jelly. Served with fresh coconut juice, it was a subtly sweet introduction to the flavours of Samoa.

The fa’alifu fa’i put plantain bananas to interesting use, where they took on a potato-like role in the dish. These bananas were cooked in a spicy, creamy sauce and covered with roasted peanuts, seeds and turmeric. The nuts and seeds compensated for the lack of solid texture, adding a nice amount of chew and injecting a kick of flavour into the dish.

After eating two courses, it was a surprise to then see our main meal brought to the table! The palusamis, little bundles of flavour held together by roasted cavalo nero, combined the sweeter currants and wakame with more savoury ingredients. Taking a bite was best done slowly, to give these splashes of flavour an opportunity to be fully explored. The coconut-roasted taro chips were an interesting addition.

The humble pancake was given a makeover for the dessert. Melted palm sugar, roasted coconut and cocoa coconut butter replaced the ice cream and maple syrup, creating a rich and indulgent conclusion to a spectacular meal.

Meticulous attention to detail, creative presentation and an exciting variety of flavours and colour. Thanks for a very enjoyable meal, Joel.

Dreaming of Samoa - RIP 12 April 2008

In Samoa you can buy young coconuts (not readily available in Melbourne) straight out of the esky for 50 cents – heaven.














Chef Notes
I could live off papaya and lime – such a natural combination. Tried to tart it up with the clean taste of coconut jelly (lessons learnt from my first for into agar-agar when doing Japan were put to use…) and the refreshing flavour of the mint.





Chef Notes
Such a rich combination of starchy bananas, coconut cream and turmeric – the whole thing was lifted by the kaffir lime leaves. The roasted peanuts contrasted the thick creamy texture of the soup and the grated turmeric gave the dish the required kick.








Chef Notes
Palusami Global Gobbler-style…I think it worked. Substituting wakame for taro leaves and adding currants and poppy seeds then wrapping the whole thing in cavalo nero were my touches to a Samoan classic. The taro was a little disappointing. If only I’d done the coconut cream and taro mash to face-off with the crispy taro chips.

Chef Notes
This dish went through a few reincarnations before it made it to the table – but I’m glad I went with the pancakes (fairly popular in Samoa). Cinnamon and banana mixed well and the wholesome spelt flour cut the stodge factor. The cocoa butter made with coconut oil and palm sugar added some decadence but drenching the whole thing in lime juice ensured the Samoan ambience remained (helped by a barmy 14 degree Melbourne night). Coconut roasted in lime juice and palm sugar – I’ll put that down to boredom.

What would my friends in Samoa think of this - to them, any divergence from coconut, taro, onion and banana is quite unnecessary... Malo Samoa!

Dreaming of Samoa

Fresh coconut juice shooter to begin.

E
Red papaya spears marinated in lime juice and served with coconut jelly and a minted papaya foam.

S
Fa'alifu fa'i: Plantain bananas cooked with onion, turmeric, coriander seeds, kaffir lime leaves, lime and coconut cream and topped with roasted peanut and coriander seed dukkah and freshly grated turmeric.

M
Palusami: onion, coconut cream, wakame, currants, poppy seeds, black pepper corns and coconut milk wrapped in cavalo nero and served with crispy coconut-roasted taro.

D
Banana and cinnamon pancakes served with cocoa coconut butter, lime roasted coconut, and freshly grated palm sugar.

After 8 days in Samoa I wasn't short of inspiration. Samoan flavours...coconut, banana, taro, coconut... Tried to liven the food up a little and hopefully I haven't basterdised traditional Samoan cuisine too much. A special thanks to Simolo from the village of Malie for introducing me to Samoan culture and food.

Like the look of this Samoan banquet? Flick me an email globalgobbler@gmail.com with your name, age, favourite food and why you deserve a seat at the table. Gobble up.