A few days ago, I – literally – stumbled across some Porcini: Boletus edulis, cep, the King Bolete. Highly prized across the culinary world ($100/kg is not unreasonable!), the Porcini originates from Italy and the south of France, where it’s foraged for in the mountains. I was, therefore, understandably ecstatic about my finds. Before these, the only mushrooms I’d been game enough to even try cooking were some I thought to be regular field mushrooms. They turned out to be the hospital-disinfectant A. xanthodermus – I’m just glad it hasn’t put me off wild mushrooms for good.
Satay Celup at Capitol Satay in Melakka is a coveted meal, even by Malaysian standards. Satay Celup (pronounced che-lup) is one of the many hotpot-style, cook-it-yourself experiences very popular in that part of the world. From Korean barbecue to Japanese Sukiyaki (hotpot) to traditional Chinese steamboat, we ate this way more times in a month than I have in probably my whole life in Australia.
I suppose there’s something appealing about seeing the fresh, raw ingredients in front of you and being in complete control of your food. At least, that’s what it seemed like. Personally, I’d rather have the chef cook it the way he wants us to eat it – whether it’s smothered in ghee or glazed in a special sauce or seared for just the right amount of time. Anyway, you might as well just buy the ingredients yourself and do it at home, right?
I think I’m about to eat my words, or at least my thoughts: Satay Celup is the best cook-it-yourself experience I’ve had yet, and it’s utterly impossible to imitate in your own home. Continue reading
It’s 2am. You’re a bit drunk. You realize you’re very hungry.
This… unique set of circumstances creates a perfect storm of fantastically unhealthy food. We being to crave short-term reward and the most gratifying eating experience. Almost always, this just so happens to be something hot, crunchy, fatty, and salty. This fantastic four of delicious-things-which-will-also-kill-you are something of a ritual for many weekend alcoholics. In a space filled with the likes of Mac ‘n Cheese, Döner Kebab, and $2 Maccas burgers, though, one food reigns supreme: the grilled cheese.
The ‘best‘ grilled cheese has always been a contentious topic, but I think many people overlook the ..significance of the environment in which a grilled cheese is usually prepared: stumbling into the kitchen at 2:07am, fumbling for something vaguely bread-like to smear with butter and throw in the pan and top with whatever cheese you find in the fridge. That will probably produce something very different to a ‘gourmet’ grilled cheese prepared sober.
25th April, 2015
The moo was most definitely groovin’.
I’m not what you’d call a ‘festy head’ (note lack of being shredded for stereos, bruh), so it was a rare thing that I could be dragged into the mud and rain for a music festival, of all things. I admit, the lineup did it for me – Sticky Fingers, Flight Facilities, Hermitude, Meg Mac, Hilltop Hoods. With several of my favourite artists playing so close to home, I really couldn’t not go.