This week we’ve been enjoying the food and cafe culture in Melbourne, having flown here from the Sunshine Coast for the next stage of our travel around Australia.
Coffee is a central part of the Melburnian way of life – the many, many independent coffee shops across the city doing a busy trade every morning.
The regular fix for me on this trip has been a creamy hot latte. The main photo above shows the barista at work while I waited for my drink to be made at a cafe in the Glenferrie district.
We’ve also been sampling some modern Australian cuisine at a restaurant called Mister Sandrino in Hawthorn. This pairing of locally made chorizo and lima beans, with a fresh parsley pesto-like dressing, tasted great.
On the same menu, we chose the classic Aussie fish, barramundi. It came with a crispy, edible skin, which I liked, and found interesting as I usually just discard the skin on a fillet of fish. Served also with slices of crispy pancetta and a pea puree, it complimented the soft, just-cooked flakiness of the tasty fish.
Another imaginative combination I liked was this creamy buffalo mozzarella, with dusting of pistachio crumb, served with figs and salad leaves.
I find it very inspiring to see how innovative chefs from other cultures come up with new ways of cooking and pairing ingredients. You never know – you may see some of these ideas reflected in future creations from the ADK kitchen!
While on a theme of taking a fresh look at things, here’s a photo I took one evening of the Melbourne city skyline, from high up above the banks of the Yarra River.
Time to feature an indie band from Melbourne whose raw sound I’ve come to like. This is Drunk Mums with New Australia.
Brisbane, the latest stop on our Australian road trip, is very much a city on the up.
Built around the meandering bends of a wide river, the layout is a model of good city planning. A great way to get one’s bearings on arrival is to see the city from the completely free hop on/hop off Kitty Cat ferry that runs between the main points of interest, daytime and evening.
On the north side of the river is the glass and steel might of the commercial and business district (CBD), packed with skyscrapers and malls.
The south bank, meanwhile, is the home of an extensive cultural centre, with museums, art galleries and a performing arts centre. I especially enjoyed the exhibition by Judy Strong, whose multimedia art is influenced by the stories and struggles of Australia’s indigenous people. It was in the Queensland Art Gallery, which is itself a work of art, with marble paths flanked by shimmering pools leading to spacious, airy halls.
I also enjoyed the south bank’s well laid out gardens and riverside boardwalk. Gardens in Queensland tend to have something of a rain forest feel. You are never quite sure what might slither out of the undergrowth to say hello, while you’re having your picnic lunch in the shade!
There is a free public access city beach and pool, which is clean and life guarded. It provided a welcome place to cool off in the Queensland heat, while looking across to the dramatic backdrop of the CBD.
The south bank also hosts numerous restaurants representing many world cuisines, and a buzzing nightlife after dark.
Naturally, I just had to check out some of the food on offer. Settling at Spanish-influenced restaurant Olé, we shared this tapas dish of crispy roasted cauliflower florets with a chilli mayo dressing.
Also delicious was this excellent vegetable paella.
Brizzy (as it is affectionately known) is due to host the Olympic Games in 2032, when it will join the elite cadre of world cities bestowed that honour. Infrastructure developments are already under way, including two new metro lines, and a vast new bridge over the river, connecting the CBD with Kangaroo Point to the east.
Confident in itself, modern with an excellent offering to visitors, and looking positively to the future – the rest of the world can expect to be hearing a lot more about Brisbane in the next few years.
The city also has talented indie musicians! The name of this band is a play on the name of the suburb from which they hail, Redland Bay. This is Beddy Rays with Sobercoaster.
Leaving the Blue Mountains, our Australian road trip headed next through the Hunter Valley wine-growing region, to reach the Pacific Coast at Newcastle, just north of Sydney. The plan is to make our way along the Pacific Highway up to the Sunshine Coast in tropical Queensland, just north of Brisbane, over the next week or so.
First stop was at Merewether Ocean Baths, just outside Newcastle. Fed by water from the ocean, it is the size of 8 Olympic swimming pools. We parked the car across the road and enjoyed a refreshing swim. It was the perfect way to break up our journey in the 30C heat. The pool is free to use and open all year round – what an asset for the local community.
The onward journey has been one of discovering one glorious golden sandy bay after another. My main photo at the top of the post shows Nambucca Heads. My photo below is taken at Coffs Harbour.
There are many forms of wildlife that call this coast their home. Flying foxes (large wing-spanned bats) are a regular sight overhead, as dusk settles. At the intriguingly named Look At Me Now headland we spotted some humpback whales out at sea, making their way north. Best of all, though, we came across this lovable family of kangaroos.
Foodwise, we’ve been keeping meals light and cool because of the heat, and making the most of Australian produce. My photo below shows Tasmanian (generally called Tazzie – the Australians abbreviate most things) smoked and hot-spiced salmon, with salads made from veg grown in tropical Queensland.
Most fruit and veg seems to grow well here and the choice in food shops and markets is plentiful. As a lifelong banana fan (banana on toast is a particular fave of mine) I loved seeing bananas actually growing on trees, for the first time.
This was on a banana plantation just outside Coffs Harbour. Next door is a family fun park called The Big Banana, where all the rides and attractions are (you guessed it) banana-themed. We stopped to sample their speciality dessert – a fresh banana on a stick, coated in chocolate and dipped in chopped nuts (or sprinkles) and then frozen.
It was delicious and helped us stay cool. The frozen fruity centre tastes like banana ice cream and, along with the dark chocolate and nuts, it is actually a relatively healthy snack. This is another piece of foodie heaven I shall be trying to recreate when I get back home.
Our Pacific Coast journey will continue in my next post. Time now, however, for another Aussie indie band to feature on the ADK Playlist. I very much like the exciting sound of this band. This is These New South Whales with Changes.
The start of our Australian road trip takes us around an hour’s drive west of Sydney, to the Blue Mountains National Park in New South Wales.
The Park is so named because the mountains are said to take on a bluish hue, as a result of light being refracted through the air rising from the eucalyptus forests that line the landscapes.
There are many awesome views to behold. My main photo above shows the Grand Canyon viewed from the Look-out at Govett’s Leap. The photo below is of the Grose Valley shot from the Evans Look-out.
The most famous sight in the Blue Mountains is just outside the central town of Katoomba. I was a little sceptical when we arrived as to whether we would see it, as it was a very misty morning. As an example, my photo below shows the Skyway, which takes visitors to the rainforest floor of the Jamison Valley, attempting to navigate the swirling fog.
However, as we reached Echo Point, the mist suddenly rolled back to reveal the Three Sisters rock formation. This is one of the most visited destinations in Australia – a claim borne out by the number of coach tours arriving every hour, bringing day-tripper passengers from the cruise ships temporarily docked in Sydney Harbour.
We made Katoomba the base for our visit, and enjoyed its fiercely independent culture – the main street lined with vintage clothes shops, second hand bookshops and antique warrens. Pick of the hipster cafes was the Yellow Deli, where I enjoyed this bowl of hot chilli, with freshly baked cheese and jalapeno bread, and a green chai latte.
I also liked this aubergine parmigiana at the Gourmet Cafe and Deli in neighbouring town Leura. It tasted like lasagne, but with aubergine in place of the pasta and bolognese sauce. Excellent to find a vegetarian dish that is low on carbs. I will definitely try recreating this when I get home.
I’ve also been discovering some new Australian indie bands for the ADK Playlist. I like this new track from The Rubens, a band who hail from New South Wales. This is Liquid Gold.
It was the aubergines that caught my eye this week at the local farm shop. The shiny purple skin was irresistible, and it made me realise that I hadn’t cooked with one for some time. I put one in my basket, along with a fresh leek, and this winter casserole dish began to come together.
My favourite way to cook aubergine is in slices on the ridges of a griddle pan. I like seeing the enormously satisfying tiger stripes forming, as I flip them over to cook on the other side. It’s kind of a reminder that spring is soon around the corner, and the barbecuing season is not that far away.
The striped aubergine is then mixed in with cooked, softened leek, tomato passata and cannellini beans to make a tasty filling base. It is all topped off with a crust of wholemeal breadcrumbs, chopped toasted nuts and grated blue stilton cheese.
Servings
4 adult portions.
Timings
15mins to cook and combine, then 20 mins in the oven at 180C, and a final 5 mins under the grill.
You Will Need
1 aubergine
oil
1 garlic clove
1 leek
400g can of cannellini beans
500g carton of tomato passata
a few twists of black pepper
100g wholemeal breadcrumbs
60g toasted mixed nuts
60g grated stilton cheese
Method
Switch on the oven to warm up to 180C.
Oil a ridged griddle pan and bring it to a moderate heat. Lay slices of aubergine in the pan for 3 – 4 mins, then turn them over. Use your judgment about heat and timing so that you get the nice tiger stripe effect on both sides. Remove to a warm plate.
While the aubergine is frying, crush the garlic clove into a saucepan with some oil, over a moderate heat. Add in the leek, chopped into slices. Stir every so often for 5 – 6 mins until the leek has softened. Pour in the passata and drained cannellini beans, with a few twists of black pepper, and stir. Reduce to a simmer.
Blitz the bread and nuts in a food processor with blade fitted. Tip into a bowl and add the grated cheese. Stir so that the cheese is evenly distributed.
When the oven is up to temperature, transfer the aubergine to a shallow casserole dish. Tip in the leek, bean and tomato mix and gently coat the aubergine slices by turning them over a few times in the dish.
Sprinkle over the breadcrumb, nut and stilton topping and spread it out so that it reaches all four sides. Drizzle some oil over and place in the oven for 20 mins.
For the last 5 mins of cooking, place under a grill so that the topping crisps up.
Customise It!
Lots of opportunity here. Throw in whatever fresh herbs you may have to hand, and mix in a handful of seeds to the topping. Butter beans are a good substitute for the cannellini beans. For a vegan version, omit the stilton cheese or use a suitable vegan cheese, grated.
On the way back from the farm shop, this track came on the car stereo. I love it when a great track that I haven’t heard in a while comes on the radio. Needless to say, I turned the volume up and drummed along with my fingers on the steering wheel. Now we can all enjoy it here! This is Swing Out Sister with Breakout.
Warm, filling and comforting, this winter vegetable soup is jazzed up a little with the addition of Japanese miso paste.
I hadn’t used miso before, but wanted to try it after reading about it on some of the other foodblogs here on WordPress. It is made from fermented soya beans, which means that it is rich in protein and good for gut health.
This is the variety that I used, made by Yutaka. I did have a little trouble finding it in Sainsbury’s at first, but eventually came across it in the Far Eastern aisle. Just to clarify, by that I mean the speciality Asian foods section, not that end of the building down by the motorway 🙂
I made a large batch of the soup in a saucepan on the hob, and kept it for a few days. I could then ladle some into a bowl, stir in some miso, and microwave it for around 3 mins for a very quick, tasty and nutritious lunch. It is vegetarian and vegan, so everyone can enjoy what the Japanese call that umami – or rich and savoury – taste.
Servings
About 6 bowlfuls.
Timings
The barley soup mix needs soaking overnight, then boiling for 45 mins. Once that’s ready, the soup takes about 25 mins to make.
You Will Need
100g dried barley/lentils/split peas soup mix
oil
1 onion
3 celery sticks
200 – 250g carrots
200 – 250g parsnips
1.5l vegetable stock
a few twists of black pepper
1 jar of miso paste
Method
Cover the soup mix with cold water in a bowl and let rest overnight.
The next day, drain the soup mix and rinse in a sieve under cold running water. Place in a large saucepan and cover with boiling water. Let it boil for 10 mins, then reduce to a simmer for another 35 mins. Drain with the sieve, and set aside.
Chop all the veg into chunks and place in the empty saucepan with some oil, over a medium heat. Put on the lid and let it sizzle for around 10 mins, stirring every so often. It should become softened and a little browned at the edges.
Add in the stock and bring to the boil. Then reduce to a simmer for 10 mins.
Remove the pan from the heat for a few moments, and blitz it by plunging in a handheld blender. If you don’t have one, spoon at least half of the soup into a food processor with blade fitted, and blitz it there before returning it to the pan.
Add in the cooked soup mix with 2 tbsp of miso and the black pepper, and stir in. Then simmer for another 5 – 10 mins.
Switch off and let it rest. When it has cooled, transfer to the fridge. It will keep for a few days, during which the texture and flavour will deepen.
To serve, ladle some into a bowl and stir in another tbsp of miso to individual taste. Microwave until hot, and enjoy.
Customise It!
Almost any seasonal winter veg that you have available will go well here. Stick with making the carrot and parsnip prominent, though, as these give it a distinct, sweet flavour. Experiment with the miso, adding as much or as little as necessary to suit your individual taste. The miso already contains salt, which is why I only added black pepper at the seasoning stage.
There probably won’t be a better chance to add Japan to the ADK Playlist, so here they are with the eerie Ghosts.
First of all – yes, they really are that colour! No filter required here.
I had the idea that roasted beetroot might make an interesting falafel. Having bought a bag at the market, I began looking around at a few recipes online and in books.
This version is a combo derived from various sources. The inclusion of chickpeas, tahini, cumin and coriander stays true to the falafel’s middle eastern origins, while roasting the beetroot first with garlic, and drizzled with balsamic vinegar, gives it a definite European dimension. The pieces of beetroot give a bite to the texture and stop the falafel becoming too dry.
The falafel are served with a dipping sauce simply made from tahini, fresh lemon juice, honey and black pepper.
And they’re both vegetarian and vegan, so everyone is happy 🙂
Servings
This made 10 falafel.
Timings
25 mins to roast the beetroot, then 10 mins to make up the falafel. They then roast in the oven at 180C for 20 mins.
You Will Need:
300g raw beetroot, peeled and cut into chunks
1 garlic clove
oil
balsamic vinegar to drizzle
250g chickpeas
2 tbsp tahini
1 tbsp ground coriander
1 tbsp ground cumin
a twist of sea salt
For the tahini dip:
3 tbsp tahini
juice of 1 lemon
2 tbsp honey
a twist of black pepper
toasted sesame seeds to sprinkle
Method
Scatter the chunks of beetroot on a roasting tray. Crush the garlic clove over the chunks and drizzle with oil. Place in the oven at 180C for 25 mins. Half way through, take the tray out and drizzle the balsamic over.
Let the roasted beetroot cool for 5 mins while you prepare the rest of the mixture.
Put the chickpeas, tahini, coriander and cumin in a food processor with blade fitted. Add in the beetroot and any oil/garlic scrapings from the roasting tray. Blitz to a smooth consistency.
Shape into patties with the palms of both hands. Place on a clean roasting tray and brush with oil. Place in the oven for 20 mins, turning them over with a spatula half way through.
While the falafel are in the oven, combine the ingredients for the dipping sauce with a spoon. Sprinkle over some toasted sesame seeds just before serving.
Serve the cooked falafel with the dipping sauce alongside, as shown in my main photo above.
Customise It!
Good as they are, there are two things I will do differently next time I make these. Firstly, I’ll include some chopped fresh coriander, which I think will enhance further both the taste and the look. Secondly, I would like to try cooking them in an air fryer, which I reckon will give them a crispier shell.
I wouldn’t change the colour though which, as you can see from my photo, is a deep shade of purple. Now that’s what I call a cue for adding the next track to the ADK playlist! Air guitar at the ready everyone, this is Deep Purple with Smoke on the Water.
This weekend’s incoming batch of seasonal veg from our local community farm had winter soup written all over it. I’m talking hearty and wholesome here, with pearl barley and lentils, giving a good portion of protein and fibre. Included in the box was even a handful of fresh herbs – parsley, sage, rosemary and thyme, would you believe. Well, hey – I feel a song coming on!
For the benefit of any millennials, that’s a reference to a line in a Simon & Garfunkel song, Scarborough Fair – check it out.
Which brings me to another great American institution that’s been around for over half a century. Yes, it’s Superbowl weekend – Superbowl LVIII to be precise (that’s 58 to you and me – why does the NFL insist on using roman numerals?).
The pinnacle of the American Football season is a match-up between the Kansas City Chiefs and the San Francisco 49ers. It’s a repeat of the 2020 game, when the Chiefs emerged victorious. My prediction is that the Chiefs will be taking home the trophy once again – Patrick Mahomes and co just seem to have the experience and the ability to do what it takes when it comes to the postseason play-offs.
Food is always a key part of enjoying the Superbowl, and each year I aim to come up with a healthy(ish) snack to have with the game. There will definitely be some Smoked Paprika Popcorn on the table, when the game kicks off at around 11.30pm UK time.
It’s always fun seeing what extravaganza they have lined up for the Half Time Show. This year the game is taking place in Las Vegas, which is where U2 have been performing their residency at the Sphere. Seeing as Bono and the lads are in town, I did hope they might be popping down to the stadium to treat the audience to a few numbers. Usher is this year’s headliner, however. I understand he’s trailed that he may bring along a special guest, so….you never know?
Anyway, where was I? Back to the homemade soup, which I shall be enjoying this Soup-erbowl weekend.
Servings
4 adult servings.
Timings
The pearl barley/lentil mix needs soaking overnight, then boiling/simmering for 45 mins. Making the soup is then about another 30 mins.
You Will Need
100g pearl barley/lentil/split pea mix
500ml water
1 onion
2 celery sticks
2-3 carrots
1 parsnip
500ml veg stock
handful of parsley, sage, rosemary and thyme (or whatever fresh herbs you have!)
Method
Soak the pearl barley mix overnight in the cold water.
The next morning, pour the water away and rinse the pearl barley mix under cold running water. Place in a saucepan and cover with water, Bring to the boil for around 10 mins, then reduce to a simmer for another 35 mins. Switch off and drain.
Using the same, empty saucepan, heat a little oil and throw in the chopped onion, celery, carrots and parsnip. Stir and let the veg soften in the heat.
Pour in the veg stock and bring to the boil. Reduce to a simmer, and tear in the herbs. Season with salt and pepper.
After 10 mins, blitz about half of the soup with a handheld blender. Alternatively, transfer half to a food processor with blade fitted, blitz and return it to the pan. This will give the soup a nice consistency, while still having chunks of veg in there.
Add in the cooked pearl barley mix and simmer for another 10 mins. Switch off, and the soup is ready to serve.
Customise It!
Any other winter root veg will go well – swede, celeriac, potatoes for example. Add in a leek or two. Just make sure you don’t mess with the parsley, sage, rosemary and thyme (only kidding, use whatever fresh herbs are to hand).
Just imagine what a brilliant Half Time Show Simon & Garfunkel could have put on. As far as I know, they never did one, however, and it’s unlikely to happen now. Unless they do an Abba, and have avatars, perhaps? All that classic Americana would go down a storm with the Superbowl audience. We can but dream. Here they are with one of their best: Mrs Robinson.
Inspiration for this delicious vegan dish came from playing a game of Jenga. Just as in the game, it’s essential to check carefully that each layer is securely in place before moving on to the next layer in the stack.
The difference here is that your building blocks are cooked, irregular shaped, seasonal winter veg, rather than geometrically identical little pieces of wood.
The foundation is steamed, shredded Savoy cabbage….
….on top of which is placed a roasted cauliflower steak…
The crowning glory is a rich tomato and black olive sauce, as shown in my main photo at the top of the post. When you’ve built your stack, it’s time to tuck in, before it all comes tumbling down!
Haha, fun and filling, the way fabulous food should be. Here’s your architect’s plan for construction….
Servings
Mains for two adults.
Timings
30 mins to make, including roasting the cauli steaks at 180C.
You Will Need
1 cauliflower
half a Savoy cabbage
1 clove of garlic, crushed
oil
half an onion
2 sticks of celery
half a red pepper
500g carton of tomato passata
a handful of fresh herbs, torn
12 – 15 black olives
Method
Prepare the cauliflower steaks. Remove all the outer leaves and any woody bits at the base of the cauli, while keeping the stalks and florets intact and held together.
With a large, sharp knife, cut the head of the cauli into 2 halves, or hemispheres. Then take each and, at the largest side, cut a slice, or ‘steak’ about 2cm thick. Keep the remaining, unused florets in a bag in the fridge, to use another time.
Switch the oven on to 180C.
Bring a pan of water to the boil, and immerse the 2 cauli steaks for about 3 mins. Remove, place on a plate or board, and pat dry with kitchen paper. Take care as they will be hot!
Brush both sides of each steak with oil and place on a greased baking tray. Place in the oven for 20 mins, turning each over, half-way through roasting.
Cut the Savoy into shreds and place in a steamer basket. Place on top of the saucepan, still with the cauli water inside, and bring back to the boil. Let the Savoy steam for about 12 mins.
While the Savoy and cauli steaks are cooking, make the sauce. In a new saucepan, sizzle the garlic in oil, and then add in the onion, celery and red pepper, all chopped. After a few mins, tip in the passata and herbs, and stir.
Finally, chop the black olives in half, and chuck in. Leave the sauce to simmer and reduce to a rich consistency. Switch off when the caulis come out of the oven.
Serve up a layer of Savoy, topped with one of the steaks, and finally a few spoonfuls of the sauce.
Customise it!
Ok, here’s a challenge for you: can you add a 4th layer? It doesn’t have to be that hard – perhaps some grated parmesan, a sprinkling of nuts and seeds, or a handful of rocket. Whatever you fancy. Give it a try, but go carefully – or it may all come tumbling down! Just like in this classic track by the Stones, from the album Exile on Main Street: Tumbling Dice.
Here’s a really tasty and spicy way to jazz up some chicken and peppers. It’s based on a recipe I obtained from Simon and Tim on TV’s Sunday Brunch programme, which I’ve developed in my usual manner. Once the pieces are cooked, you can enjoy them in various ways: hot with rice, cold with salad or – my favourite – as a filling in a tortilla wrap.
I reported a few posts back that I had opened a new channel for A Different Kitchen on Instagram. I decided to teach myself some reel making skills with this dish, which was enormous fun. I’ll say more about that shortly. First of all, let’s focus on the food!
Servings
This depends on how you intend to serve it, but you will get 4 chicken breasts worth of spicy, meaty goodness to eat as you please.
Timings
15 mins to make the marinade, 12 hours to rest in the fridge, then 25 mins to cook.
You Will Need
4 chicken breasts, cut into chunks
1 red and 1 yellow pepper, also cut into pieces
olive oil
For the Marinade:
1 onion, chopped
3 scallions, chopped
1 chilli, chopped
1 garlic clove, crushed
1 tbsp 5 Spice powder
1 tbsp allspice berries
1 tsp ground nutmeg
1 tsp dried thyme
100ml dark soy sauce
50ml veg oil
a few twists of sea salt and black pepper
Method
Combine all the marinade ingredients in a bowl. Tip in the chicken chunks and coat all over. Leave in the fridge for 12 hours, then take out.
Place the chopped peppers in a dish. Drizzle the oil over and roast in the oven at 180C for 25 mins.
While the peppers are roasting, tip the chicken pieces and all the marinade into a large frying pan and place on a high heat. Turn the pieces until they are cooked through and the marinade has become a sticky, saucy coating.
When the peppers are done, tip them into the pan and stir in with the chicken so that they are also coated in the spicy sauce. Serve hot or cold.
Customise It!
There are various ways you can cook and serve this. Come the summertime, I fancy threading the marinaded chicken and pepper pieces on skewers for roasting on the BBQ.
On this occasion, I opted to roll some of the cooked chicken and peppers up in a soft, warmed tortilla wrap along with a mango salsa (that I will show you how to make in my next post!)
As I say, I made this the subject of a reel over on my new Instagram channel – you can find it on @differentkitch. I had great fun, and learned a lot in the process – probably the main lesson being to shoot in portrait mode on my camera phone for Instagram, rather than the landscape that I am more accustomed to using over here. I’ve since corrected this in my subsequent reels.
Although jerk chicken is Caribbean-inspired, I felt wrapping it in a flour tortilla gave it a Tex Mex kind of feel. So, when it came to choosing an audio track for my reel, I opted for ZZ Top and Gimme All Your Lovin’. Someone commented that the guys in the band would be pleased the chicken, peppers and other bits were wrapped up in the tortilla, as it meant no stray pieces of food would get tangled up in their trademark long beards. I hadn’t really thought of that, tbh, but you have to say – fair point.
A Different Kitchen 