I just had a look at my previous post – written shortly after that heatwave in February or thereabouts…summer kind of got carried away. A lot, too much happened, there was no stopping and I totally missed the roses and a whole lot else.
Some highlights in the warm haze that was summer:
Sunday roast lunch at Epocha in Carlton. Such a great restaurant space to be in, and a relaxed lunch spot. We’ll be back!
A couple or so days later, after Fitzroy Pool let us in 10 minutes before closing to find some respite from yet another oven-like hot night, we walked to Backstreet Eating for a couple of vino’s and some small bites (I guess that’s one slight bonus of this kind of heat – appetites long only for water/ anything iced!) We sat outside and had several dishes on the short menu, and all were spot-on. We’re due back for breakfast / brunch here too!
On the bar menu…a bit of a Boudin Noir project, shown here in its early preparation stage and just before the sausages are tied and poached. Messy ha! Next up we’ll be doing morcilla.
We also got hold of green tomatoes and loads were pickled Calabrian style, whilst fried green tomatoes have only just come off the menu, as have tomatoes really, a true sign summer is pretty much over.
In August last year I wrote how we preserved artichokes in the briny Italian style, first in red wine vinegar and then packed into olive oil, below is how we finally served them in late February with bresaola, aioli and a hazelnut picada.
In keeping with the Italian theme we made Bonet – a chocolate custard-like pudding with crushed amaretti biscuits thickening and flavouring the custard. It is then baked like a creme caramel and is wonderful!
Just a week ago pine mushrooms started surfacing, and since I swamped my blog with pine mushroom pictures last year, this time there is only the picture of the season’s first dish including pines – with braised jumbuck, shallot, cavolo nero and anchovy.
And finally, the ‘trend’ thats happily looking to be a permanent one… orange wine. This one was had after work on Saturday night, and is from the Napa Valley, USA.