Global Gobbler guest #6 - Klara

Name: Klara
Age: 23
Occupation: Globalist and legal eagle
Favourite food: Chocolate – milk not dark
Why she deserves the Global Gobbler experience: Who better to test a Spanish menu than a native. Listening to poorly pronounced Spanish is also a lot easier when accompanied by good food…

The Verdict (roughly translated from Spanish...)

If it had to describe to the supper by Joel with three words I would say original, light and excellent.

Gazpacho to start was excellent, and although the colour was not the red I expected this did not alter the result. Although I do not understand much of gazpacho I believe that the presentation was perfect and the flavour was smooth but intense simultaneously. Perfect like first plate.

The salad was a surprise and the mixture was one that I would have never imagined. Every ingredient played a role and it was so original that I was hooked. I do not like heavy plates and I prefer the variety so this second dish was ideal.

To complete the meal, the last dish was charming. Although it seems to me it is not a word that is not used to describe food, the suitable one to transmit this dish would be pretty. And without repeating myself, the ingredients were combined perfectly and the resulting flavour was a success.

Summarizing, it was an excellent supper made by a boy with so much talent. If he were to open a restaurant I would definitely rate it a ten!

Eating in Spanish - RIP 17 March 2008

E
Gazpacho: tomatoes, red and yellow bell pepper, Spanish onion, cucumber, garlic, basil, mint, chives, flavoured with orange, red wine vinegar, lemon and olive oil served with walnut and rosemary buckwheat flat bread.

Chef Notes
The colour just wasn’t quite right – too many green herbs and not enough tomato. The orange juice came through just but not sure whether it took away from the sharp onion and cool the cucumber. Flatbread was flat and decidedly dry – good flavour though.


S
Orange flavoured rocket topped with crispy prosciutto, sliced figs, roasted almonds and mint then topped with manchego cheese and nutmeg

Chef Notes
The mix of sweet figs, crunchy almonds and refreshing mint foiled the rich flavours of the prosciutto and manchego (puts cheddar to shame). The orange flavour worked better this time and combined with the rocket lifted this rich combination of ingredients.




M
Baked tortilla of kipfler potato, fresh peas, black olives, caramelised red onion, manchego cheese, paprika, lemon rind and basil cooked in a saffron aioli and served with cumquat segments.

Chef Notes
Such a rich dish – melting manchego and creamy saffron aioli. Didn’t want to serve this with any greenery – sometimes you just need to soak up the flavours. This dish tasted completely Spanish to me: the poor mans vegetable, olives, caramelised onion, paprika and bitey cheese crowned by the unique taste of saffron. Tangy cumquats continued the citrus theme.

D
Frozen orange shell filled with chilled cinnamon, lemon zest and pine nut ricotta and served with basil and honey baked figs.

Chef Notes
The orange shells provided an authentic if slightly tacky presentation. The cinnamon ricotta is a favourite and pine nuts gave it a great texture. While it was a warm night, the grilled figs, still bubbling with honey and basil ensured the dessert wasn’t just ‘a bowl of ice cream’.


I think Spain warrants another menu – maybe a Catalan focus. But I promise less cervezas and better photography.

Eating in Spanish

E
Gazpacho: tomatoes, red and yellow bell pepper, Spanish onion, cucumber, garlic, basil, mint, chives, flavoured with orange, red wine vinegar, lemon and olive oil served with walnut and rosemary buckwheat flat bread.

S
Orange flavoured rocket topped with crispy prosciutto, sliced figs, roasted almonds and mint then topped with manchego cheese and nutmeg

M
Baked tortilla of kipfler potato, fresh peas, black olives, caramelised red onion, paprika, lemon rind and basil cooked in a saffron aioli.

D
Frozen orange shell filled with chilled cinnamon, lemon zest and pine nut ricotta and served with basil and honey baked figs.

The guest for this menu has already been chosen - fitting that I repay my Spanish conversation partner with some food in exchange for her having to put up with my stunted and 'muy corta' attempts to converse... The review will be coming shortly - in Spanish I am told...

Don't despair though, another menu will be posted shortly. I am feeling some Asian inspiration on the way so email me globalgobbler@gmail.com with your name, age, favourite food and why I should cook for you and you may score an invite to the next Gobble.