TastyBites

Marilyn April 13th, 2009

I don’t know about you, but the last thing I want to do this year is shoe-horn myself onto a plane for 25 hours and go to depressed Europe or the UK.  I have better things to do with my money.

With this thought in mind we recently spent 2 wks in one of our favourite places — New Zealand.  Close to home, and great value for money (the exchange rate is very much in our favour at the moment), NZ offers relaxed touring on uncongested roads, great food, wine and accommodation options and fabulous scenery … not a grey gum tree in sight.

International carriers like Emirates are only charging about $200 each way to Auckland, a city remarkably like Brisbane in size and feel.  We had two outstanding meals there – at the French Cafe (not a bit like a cafe, but a quietly elegant upmarket restaurant), and Soul at the Viaduct on the harbour.  Both remarkably busy considering that New Zealand has been in recession for over a year now.

Whilst in Auckland try to spend time on a nearby island called Waiheke, a charming 45 minute ferry trip from Auckland harbour. There are some excellent overnight accommodation options or just go over for the day. Besides being very scenic, there are wineries and olive oil producers — have lunch at Mudbrick Restaurant or Cable Bay Vineyards. Take a private tour of the island in a 6 seater bus with Christine Gisby www.seewaiheke.co.nz

A 40 minute drive north of Auckland is Matakana, a small village with an exceptional Farmers’ Market every Sat morning. Introduced to us by Lauraine Jacobs, a food editor with Cuisine Magazine (one of the best food mags in the world we believe, and comes bi-monthly out of little NZ). She has written a book about Matakana (recipes, where to stay and eat) so tap into some local knowledge and buy it directly from her: jacobs@ihug.co.nz

New Zealand is an easy place to discover yourself, but here are a few tips: Continue Reading »

• Travel Talk
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Marilyn December 20th, 2008

This is our much loved family holiday home at Mapleton, half an hour drive (up in the mountains) from the beaches of the Sunshine Coast.  Work this year is keeping us in Brisbane, so we decided to offer the house to friends and customers looking for something special.  It is a beautiful, serene place so don’t come expecting the ‘high life’!  We find plenty to do, which if I think about it, is mainly eating and drinking with family and friends.  We are however a short drive from Australia Zoo, The Ginger Factory, a Fromagerie, several wineries, some nice drives, horse riding and interesting walks.

Set in over an acre of lovely gardens, with sweeping views to the coast, the house and separate loft accommodation is suitable for one to four couples.

Go to www.french-cottage.com.au for more pics, prices and maps.

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Marilyn December 4th, 2008

Lousy service has become the norm so I must tell you about a business that does good service the old fashioned way … Merlo Coffee in Brisbane’s Fortitude Valley (also at Bowen Hills).  If you are in the market for a home espresso machine, this is the place to go.  Forget that they may charge a few dollars more than the big discount stores.  What they give you is knowledgable service that goes way beyond your expectations.  And this attitude comes from Dean Merlo.  He teaches his staff to go the extra mile so when you bring back your espresso machine for service, they can often fix it on the spot (no charge!) — instead of  simply sending it off to the service people, who usually take weeks to get it back to you.  They’ll train you on how to make a good espresso, and shout you a free coffee whilst you’re there.  And Merlo’s freshly coffee is the best.

Coffee Facts: Fresh is best so buy little and often and buy beans to grind as you go. Buy beans in foil bags with a one way valve ystem. This allows CO2 to escape without letting oxygen in, increasing the shelf life of the coffee. It will remain relatively fresh for up to 3 wks or a mth max. Store in airtight in a dry dark place — not the refrigerator.

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Marilyn December 4th, 2008

Over 32 years at Baguette Restaurant we have done a number of renovations, but earlier this year we decided on a completely new concept.  We would become a bistro.  Why fiddle with a “brand” that has been so successful for so many years?  Well, our personal tastes have moved on and we are over going to formal restaurants with fussy service and over-engineered food.  We believe that to enjoy a restaurant experience you need good company, real food and a quietly competent waiter.  Bruno Loubet, our wonderful French Chef, devised a menu of French classics plus  some innovative contemporary dishes.  Flavour is what it’s all about.

The make-over began in September and was completed in an incredible 2 weeks. High priority was given to two issues that many restaurants get wrong … acoustics and lighting.  I simply wont go to a restaurant where I have to shout or where the lighting is too bright or too boring.  We bought beautifuly tables (the tops look like tortoise shell but are in fact made from coconut shells) and tossed out the table cloths. Replaced the floor with acid-washed black marble, all new lighting with huge, sexy pendants, deleted the art gallery and threw some interesting French pieces into the mix to add character.  People are telling us that they love it and I hope they are being honest because what we did was risky business. 

• Restaurant Talk
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Marilyn November 15th, 2008

Like producing your own bread, making a terrine, ballotine or even a simple pate gives great satisfaction.  I’m not sure why this is … maybe it’s a tactile thing or just the pleasure of stepping back in time to when people actually made everything they ate.

When I first married I couldn’t cook at all but having married a Frenchman that situation had to change, and fast.  It was also the era (is it returning?) when the dinner party was was the thing to do when it came to entertaining friends.  We didn’t go out to restaurants that much in those days.  You spent a full day prior to “the big night” laboriously preparing tricky (over-worked) dishes, was most of the evening in the kitchen and then the next day cleaning up.  Nothing was spontaneous and freshly cooked – couldn’t cope with that!

But one of the things I did learn to do well was a French terrine.  There are endless varieties, they are better made ahead of time (the flavour develops) and make great left-overs.  Here is a classic recipe from Stephanie Alexander’s The Cook’s Companion: Continue Reading »

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