Casa Iberica

A meal from Iberica.

There will be olive oil and sherry vinegar. Garlic and onions. Almonds and olives. Rosemary, thyme, parsley and oregano. Potatoes, carrots, tomatoes and greens. Sweet and smoked paprika, cumin, fennel seeds and saffron. Salt cod, chicken and prawns. Oranges and lemons.

Staples of every Casa Iberica.

Dinner will be held on Saturday 10th of April. At my house, which is sadly not on the Iberian coast.

There is limited space left at the table. Email me globalgobbler@gmail.com to reserve a seat.

Paella

Saffron.

Covered the streets of Rome to welcome the triumphant return of the Emperor Nero.

Enjoyed at Roman orgies as a broth to ensure Venus, the goddess of love, could be worshipped, energetically.

The colour of choice for Buddhas robes.

And most importantly, the founding flavour of the Paella.

A dinner party with only one course. Paella.

Sunday 30 March 2010. 7pm.

To reserve a seat at the table, email me globalgobbler@gmail.com

Catering in 24 hours

My first foray into catering took place at a friends exhibition titled The Future is Neon Bright.

Might give myself more than a day to prepare next time.

I could never have pulled it off without the help of MJ, Becki and Linda. Others deserving an appreciative beverage include Jessamy, Jordan and Croz.



Strawberries macerated in mint and lemon juice with a sweet balsamic cream





Persimmon wedge draped in brie and wrapped in prosciutto topped with honeyed crispy sage


















Rosemary roasted beetroot skewered with goats chevre resting on crushed walnut lines
















Ras el hanout spiced shredded chicken with currants, lemon and toasted almonds served on Turkish bread

Dutch carrots and parsnip spears roasted with maple syrup and served with Nigella-spiced Dukkah

Baby mushrooms filled with a roasted red pepper, white sherry vinegar pesto and thyme

Edible design – a palette of Milawa cheeses on canvas with fruit and nut accompaniments

Coconut lemon cupcakes iced with The Future is Neon Bright

Chocolate brownie cupcakes iced with Black + White

Stay tuned for the launch of a new high end catering operation. Perfect for the recession.

Lunch of Gods - Sardines

In the fading days of summer I promised a couple of my favourite gentlemen the highly revered beauty from the sea. The humble sardine. Raised to new heights and worshiped.

A run and swim in the salty waters of Port Phillip Bay was the perfect preparation for the feast. KR took out the run, JB took on the sting rays while BM was too busy searching for the elusive red mullet.

First course - home grown watermelon (a horticultural success), mint, lemon juice and feta.

Next up - gazpacho (tomatoes, peppers, garlic, lemon juice, olive oil, soaked toasted ciabata, sherry vinegar)

And of course - the sardines. Served on garlic rubbed toasted sourdough with aioli, rocket and lemon.

Serve with cerveza while the salt dries in your hair.

Master Chef - Mystery Box

The mystery ingredients for the next Global Gobbler menu - Master Chef style...

E
Potato (Potato, a mans vegetable - as George Calombaris would say*)

S
Brussel sprouts (Brussel sprouts, from Brussels - GC)

M
Chicken (Cluck cluck - GC)

D
Figs (Figs worked for Adam right? - GC)

*When we were doing the challenge, GC introduced our mystery ingredients with a byline as i've done above. The apple introduction was a laugh, valid point though, apples are "yummy"...

What to create from these mystery ingredients...

I'll have the timer going, the cameras focused and the host smiling, I might even try chopping onions again, without the blood loss sustained in the Master Chef studio...

Will I make it through to the next round or have to tearfully face the cameras and go home with a big fail??

Master Chef - First Take

First and only course

Homemade pappardelle tossed with freshly made basil pesto and topped with confit Roma tomatoes and homemade labna (yogurt cheese) coated in roasted pine nuts and thyme.

Basil and tomatoes from the garden (c/o JB's Vegie Patch - installing vegie patches across Melbourne. For enquiries call Joel or Jesse on 0438 329 218 or 0407 712 921. Marketing plug ends.)

Pasta from my Marcato pasta machine.

Labna made from Greek yogurt.

Global Gobbler takes on the masses.

Pasta - 1st attempt

A pasta machine lay waiting for some attention. The first weekend without plaster on my recently-broken arm presented the perfect opportunity to test it out on friends who would either enjoy the food, or drink enough that it would appear they enjoyed the food...

No real theme behind the menu - pasta was the star.

E

Rye sourdough topped with feta and crushed walnuts marinated in honey, olive oil, thyme and balsamic vinegar and topped with fresh sliced cherry tomatoes.

King prawns marinated in sauvignon blanc, lemon juice, sage and olive oil then pan fried and served on wild rocked and sprinkled with hazelnut salt and crispy sage.

M

Fresh spaghetti dressed in olive oil and served with a walnut, garlic, tomato and red pepper sauce and topped with buffalo mozzerella and shredded basil.

Zucchini ribbon salad with mint, pomegranate seeds, shaved parmesan, olive oil and lime juice.

D

Baked lime curd topped with vanilla bean infused quark, topped with caramelised lime wedge, lime zest and fresh raspberries.

Chomping on Chad

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Shards of millet, poppy and sesame seed sour bread served with curry and date butter, torn mint and drizzled honey.

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Tomato, peanut, sweet corn and coriander soup served with floating grilled squash, circled with nigella seeds, roasted cashews and chives.

M
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.

D
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.

China - Year of the Rat

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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.

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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

Aiming for Argentina

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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.

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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.

Crazy for Caribbean

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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.

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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

Finnish Fling

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

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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.

Canada - A Mouthful of Maple

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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.

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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.

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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...

A Gourmand's Picnic

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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.

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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.

The Italian Job

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Danish feta coated in roasted walnuts and dressed with balsamic marinated black grapes and minted honey.

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Oversized ravioli filled with oregano and basil pesto flavoured ricotta topped with parmesan and olive oil and served with rosemary shafted tomatoes dusted in paprika.

M
Polenta pizza base of roasted pepitas, Bulgarian feta and oregano topped with a caper, olive and ginger tapenade, baby spinach, red onion, roasted red pepper, fresh basil and bocconcini the served withcracked pepper and sea salt.

D
Twin slices of ground hazelnut, cinnamon and coffee cake soaked in espresso with 1) topped with mascarpone and a split of lemon zest and grated dark chocolate and 2) topped with a hazelnut, coffee and honey crust and grilled then served with gashed strawberries and a hiding sprig of mint.

Italy...sweet basil, cheese, ripe tomatoes, cheese, coffee, cheese. Obviously not a menu for any lactose intolerants... An Italian menu with the seal of approval from both Silvio and the Cosa Nostra. Got a craving for an Italian feast? Email me: globalgobbler@gmail.com for an invite. Buona salute!

Thinking Thai

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Layered laksa and bok choy cocktail served with crispy sesame flavoured bean sprouts and hot snow peas.
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Green papaya carpaccio marinated in sweet lime, tamarind and chilli and served with black coconut rice infused with kaffir lime.

M
Steamed rice noodle rolls filled with baby sweet corn, shitake mushrooms, red pepper, snow peas, mixed chilli, garlic, ginger, roasted peanuts and spring onions and served alongside spicy persimmon and mint jam.

D

Baked coconut and cardamom custard topped with palm sugar and served with a pear sandwich of clove, currant and walnut paste.

Thai food - in my opinion the most versatile - so many influences and flavours makes it easy yet also challenging to put a menu together. Lemongrass, ginger, turmeric and chilli are highlights while persimmon might be a stretch...

How does this menu rate? Are there any takers for the GG experience? If anyone is game for four courses of Thai send me an email globalgobbler@gmail.com. And for those who might be daunted with the one-on-one set-up, bring a friend. See you at the table.

Dreaming of Samoa

Fresh coconut juice shooter to begin.

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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.

Eating in Spanish

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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.

Only in Afghanistan - the Osama Diet

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Parsnip, cumin, fresh coriander and sweet corn rosti served with a red onion, paprika and mint jam and crème fraiche

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Leeks slow baked in triple citrus rind (orange, lime and lemon), nutmeg and sage and served with roasted almond and nigella salt.

M
Afghani kofta balls: millet flavoured with dates, lime zest, fresh turmeric, fennel seeds and dried chilli coated in a crust of crushed walnuts and coriander seeds then served on tomato and cucumber checkers with a coriander, chilli and lime salsa.

D
Baked pears stuffed with a pistachio, date and rose petal paste served with cardamom and rose water yogurt and garnished with honey frozen rose petals.

So you've tried every other diet and need some inspiration? Introducing the Osama Diet... Want to experience the flavours of Afghanistan without ending up in Guantanamo? 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 a meal inspired by a country which sits proudly at the top of the Department of Foreign Affairs 'do not travel' list.

Japan on a Plate

Buddah’s Tears green tea to begin...

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Salad of yellow and white nectarine, wakame and red radish flavoured with honeyed ginger and sesame oil, ringed with tamari roasted seeds (pepita and sunflower) and raisins.

S
Soba noodles flavoured with kome miso, shallots and coconut oil served with (1) sesame and soy marinated white cabbage, (2 ) pickled ginger and a (3) soy and wasabi granny smith pulp.

M
Nori rolls filled with an avocado and hatcho miso paste, black sesame seeds, rice wine vinegar flavoured roasted pumpkin, red capsicum and cucumber and served with soy and wasabi.

D
Cherry and mint agar agar jelly served with fresh cherries, coconut milk granita and mint leaves.

A trip to Japan is definitely on the cards - until then I will have to make do with wakame, soba ginger and soy.

Any Japanese expats want to judge just how far from traditional fare my interpretation is? The deal remains open (scroll down to the end for an explanation of the deal) - send me an email with your name, age, favourite food and why I should cook for you - and chances are an invite will follow. よい食欲