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MCN_July_2011_excerpt

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MCN_July_2011_excerpt

  1. 1. FREE PLE ASE RECY CLE PLEA SE D O N OT L ITTER MCNMELBOURNE CITY NEWSPAPER Step out in July! The worst of winter is behind us and it’s time to start moving. Yes, there’s still a chill in the air but with a smorgasbord of local and international events and an array of artistic and culinary experiences to be had – forget staying at home! matters What matters?... Tax matters. www.taxmatters.net.au After 18 successful monthly issues, beginning September 2nd MCN is publishing weekly! We look forward to your continuing support as we make this exciting transition. After 18 We looMCN
  2. 2. I n the search for the proper grounding for this article on some of the pub food available in Melbourne, I en- gaged in active research before visiting the venues. In fact I watched Ratatouille. Twice! Apart from the food, the film has an interesting message: Anyone can cook! But it also introduces characters that have a true love of good food. So join me as I explore Melbourne’s gourmet offerings. Woolshed Pub Docklands www.woolshedpub.com My first stop was in Docklands, at the Woolshed Pub. My first challenge arrived sooner than I expected: what to select. For- tunately Lee, the very friendly and knowledgeable Group Sales & Events Manager, was a great help. I was served a delicious sir- loin steak (aged on the prem- ises) a lightly dressed salad and home-style, steak-cut chips with two sauces on the side. Both were delicious, so I’m still deciding whether the pepper- corn or mushroom sauce was my favourite. Alas, there was no room for dessert, but the sticky date pud- ding was highly recommended, so that gives me another ex- cuse to return. Another is the mouth-watering looking sea- food selection that the couples on either side of me ordered. Envision oysters in beautiful pink and cream shells, crab and other seafood delectables. Bar Humbug www.barhumbug.com.au My next stop was Bar Humbug. I turned up four minutes before their lunch hours were over so decided to order dessert. Why? Never upset people who are preparing your meal, especially when they have sharp knives! Iaskedwhatwasonofferand was told about the apple and fig crumble. (Asi, the creator of my dish, later explained that he hates rhubarb, hence the twist.) Now, for all you chocoholic fans don’t worry, because when the ramekin arrived and I saw the pistachio topped creation with a cream accompaniment in a petite white pot, I smiled. The sweet fruit in the crunchy crumble was offset by the blend of cream with a tart flavour and was a definite highlight. While I didn’t experience the pub at night, the laid-back atmosphere and understated music would make it perfect for an after work or post-game drink. Add to that the descrip- tion of homemade meatballs and chicken fajitas and I’m sure your experience will be far from humbug. D’lish Fish - bourne www.dlishfish.com.au The quiet and stately Port Mel- bourne is renowned for its eateries, and formerly owned by Rex Hunt, D’Lish Fish is currently in the capable hands of the lovely Najah and her brother Joe. I created my own snack pack, and upon glimpsing the golden, crispy delights, my ap- petite returned. The fish bites were fresh, succulent blue grenadier. My chips were just as I like them: crunchy, but still tender on the inside. The fish cake was perfectly seasoned and cooked to perfection. And the prices are very reasonable. Sherlock Holmes www.thesherlockholmes.com.au After a slight detour to Box Hill I ended my day with a visit to the namesake of one of my fa- vourite series of books. From the charming sign to it being ensconced in the basement, to the armchairs and lanterns, the décor was fabulous. The patrons up front were enjoying their pints and I briefly won- dered if the gentleman with the moustache seated next to me was meant to be a Sherlock stand-in… While I wasn’t a big fan of my selection, corn beef with mash and cabbage, I do know that my fellow diner thoroughly enjoyed the Prime Porterhouse steak which was cooked to perfection and generously ac- companied by a side of chips (vegetables also available) and four different sauces including traditional gravy. Also, the la- dies next to me left only empty plates as mute evidence of their enjoyment. I do believe they had the chicken parma. The items recommended were the pie (rabbit last night ... I had a pet rabbit as a child so that was out!), bangers and mash and chicken parma. Here’s some advice: don’t try anything your server hasn’t tried and when in doubt, stick with the parma! Mister Nice Guy Bakery Café www.misterniceguy.com.au Tucked away, but right next to the Brunswick station, is a cosy pub and café with a warm, in- vitingatmosphereanddelicious vegan food. The desserts were particularly tempting: Cherry cupcake, French toast and two kinds of crepes. The apple and walnut, and banana and home- made nutella, were all amazing, and furthermore, Lucas sources most ingredients locally and is dedicated to using organic and fair-trade products. This restaurant could not have been more aptly named as Lucas was extremely friendly and clearly loves to cook and share his talents. (Would you believe his last name is Cook?) He even shared his trade secret for creating sumptuous vegan crepes, but you’ll have to visit and see if you have the same luck. While we were there, some fans of Lucas’s cupcakes turned up and basically turned their pockets out to purchase as many as possible. Before leaving, Lucas of- fered a Tex-Mex quesadilla to go. I almost demurred, but I’m happy I didn’t. Being from the southwest area of America, and having grown up on Mexican food, I found the flavours to be rich and well-seasoned. Nice one, Mr Nice Guy! Live music is also on offer in the café and the adjoining Noise Bar in the Railway Hotel. Posh nosh and pub grub Parma recipe from Mama Nonz Kitchen By Renée Purdie Crumbed Chicken 400g skinless chicken breast fillets or tenderloins 2 eggs 20ml (1 tablespoon) milk 50g (1/3 cup) plain flour About 150g (about 1 1/3 cups) packaged breadcrumbs About 125ml (1/2 cup) vegetable oil, for frying Tomato sauce 20ml (1 tablespoon) olive oil 1/2 medium onion, peeled and finely chopped 2 large garlic cloves, peeled and crushed 400g can crushed/diced tomatoes 1/2 teaspoon dried basil 1 1/2 teaspoons brown sugar, firmly packed Salt and pepper Cheese Topping 140g (1 1/3 cups, firmly packed) grated mozzarella cheese 40g (1/2 cup, lightly packed) grated tasty cheddar cheese 22g (1/4 cup) grated parmesan cheese First prepare the tomato sauce – heat oil in a heavy- based saucepan over medium heat. When hot add onion and garlic and stir occasionally. The onion must be softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Add water if necessary. Once boiling, reduce heat and simmer for at least 20 minutes until sauce is thick and aromatic. Add salt and pepper to taste. Set aside for 10 minutes, and then depending whether you like it chunky or not either leave as it is or puree sauce in a blender or food processor. Chicken breasts work well for this recipe. Trim any fat from chicken and cut them diagonally to get between two to three slices. Cover chicken with a glad wrap and lightly pound with the flat side of meat mallet to flatten. Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened. Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken. [You can also add different herbs to your mixture] To fry chicken, heat some of the oil in a frying pan over medium-high heat. Check it is therighttemperaturebyputting a bamboo skewer into the hot oil – it should bubble. Fry the crumbed chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. Wipe the pan out with paper towels between each batch of chicken to remove any crumbs and remove excess oil from the cooked chicken by placing it on paper towels. Place cooked chicken in a large baking dish and cover with sauce. Sprinkle with combined cheeses. Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15–20 minutes, or until cheese is melted and golden. Parsley sprinkled on top is always a nice touch – and for a complete meal add a salad or chips as your side dishes. 11MCN

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