Casa Iberica - food from a dinner party that never ended

Olives baked in white wine, lemon, rosemary and thyme

Steamed carrots marinated in fennel seeds, coriander seeds, sherry vinegar, orange juice, toasted almonds and mint

Salt cod salad with peppers, tomato, oregano and lemon vinagrette

Patatas bravas - potatoes with ...

Chickpeas with salsa verde

Prawns fried in paprika and served with romesco sauce

Baby cos lettuce with allioli and toasted pine nuts

Chicken slow-cooked in sherry vinegar and brown onion

Almond tart with mascarpone and mandarins marinated in saffron syrup and served with toasted pine nuts

The pre-dessert scene

Guest numbered nine and empty bottles at the end of the evening numbered 11. Is that the verdict of the dinner party right there?

Religion may have featured in conversation...

It was a pleasure and a priviledge to host such a fine group of people.

Reviews of the food and the evening to follow.

Paella - farewell queen of prawns

A dinner to farewell a dear friend as she embarked on a future with no script.

Paella, a fitting farewell.

Oil and salt produced sweet, translucent diced onion and garlic. End of season de-seeded tomatoes were added together with smoky roasted red peppers and lemon wedges. Sweet paprika created a red background to which the real star of the dish was added, saffron, the stigmas of which had been infused in shellfish stock. Rice came next with more of the salty stock and parsley stalks offset the intense orange sunset filling the pan.

As the rice reached al-dente, fresh green peas bounced their way into the steaming pan. And then came the sea creatures: mussels, prawns and baby squid all played a part in lifting a pan of rice into a pièce de résistance.

Parsley to garnish and lemon wedges to serve.

At the table we had a iron woman with quads of steel, a Irish fly-in and out (four hours in Melbourne are always best spent eating in order to avoid 3,500 feet hunger pangs), a guy that can't be trusted in the presence of a smoke machine, a young lady with executive power and Jessamy, the original HLB.

Good luck with the horses, the grizzly bears, the maple syrup and the cowboys.

Verdict to follow.

Master Chef - Mystery Box

E

Potato and lemon rosti served with white anchoy, rosemary oil dusted with paprika

S

Brussel sprouts pan fried in butter and sage lemon and served with crispy prosciutto and roasted hazelnuts

M
Poached chicken shredded with currants, roasted roasted almonds, flat leaf parsley, mint and a middle-eastern spice blend served with blackened sweet corn soft (hard...) egg and lemon rocket
















D
Fresh figs baked in filo with thyme and honey served with salted caramel walnuts and figs filled with goats cheese vanilla ice cream.

The review to follow...

Master Chef - First Take

A success. Soft pappardelle. Pungent pesto. Sweet confit tomatoes. And creamy labna with toasted pine nuts.

Through to round 2 of MasterChef...

Pasta - 1st attempt - post-mortem

Loved the prawns with sidekicks of crispy sage and hazelnut salt.

Sourdough with honey and balsamic feta was ok - bread needed a good soaking in oil though.

Anchovy, almond and orange zest 'arrangement' was interesting - in a bad way...

Nice way to kick off the night - a plate full of prawns would have broadened smiles around the table.


Home-made spaghetti. The taste is almost fruity rather than simply a plate of carbs. The walnut, tomato and roasted pepper sauce was luckily subtle and the buffalo mozzerella with basil lifted the whole dish.

Pomegranate, zucchini ribbon and parmesan was an experiement that worked. Sweet, creamy and sharp.

Almost a shame to put anything on the pasta - some extra virgin, garlic, salt and pepper. Love match.

A sharp, almost too sharp, lime curd - overdid the lime juice a little I think... And if you can't decide between sour cream, yogurt, mascaporne or cream - give quark a try. Whipped with vanilla bean and topped with lime zest.

The food was good, the people were better.

On the night I fell in love with my Marcato pasta machine.

RIP Chomping on Chad - 18 October 2008

E
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.



















S
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?
















M
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.

















D
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

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

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

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

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.

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!”

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...

The Italian Job - RIP 3 May 2008

Chef Notes
Creamy feta, sweet grapes, sour balsamic and crunchy walnuts with a fresh hit of mint – despite the ambitious mix I think it worked. Portion size was an issue even for me! Was it a small plate or a big serving…








Chef Notes
Man-sized ravioli although could have done with a softer touch on the pastry – I really need to upgrade my rolling pin from the bottle of plonk… The pesto ricotta had the strongest and flavour and cut through the pastry. I loved the visual of the shafted tomatoes.





Chef Notes
The polenta base just wasn’t crispy enough for this to be classified a real pizza. Topping worked well with the salty caper tapenade but inexperience with bocconcini showed up in the lapse between ‘out of the oven’ to the ‘into the mouth’ phase.







Chef Notes
Where was the coffee? I think the cake needed a few hours of soaking in espresso to really lift to the next level. The combination of hazelnuts, coffee and strawberries seem naturally affiliated though and a little refinement could see this dessert really sing.

Never have I eaten so much dairy in a meal - my bones are happy. Credit to all those cows out there. Menus on the way…a Gourmands picnic….Canada…..the Carribean…. Stay Global. Keep Gobbling.