Pimp My Plate #36 – GIRDLERS, Dee Why, NSW

Breakfast, brunch, or lunch reviews where the main plate is $20 or less.

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You say heatwave? I say it’s another excuse for a beach café review…

As I sit opposite the bold blue sky meets ocean horizon of Dee Why beach, the words laid-back and lucky best describe the ambience of GIRDLERS cafe.

The mood is laid-back and no fuss – customers wear bikinis, shorts, or loose summery garments. Dee Why, located on Sydney’s northern beaches, is more a local hangout than a tourist spot like Manly or Bondi. There’s a community vibe and because it’s school summer holidays, lots of young tanned bodies are wearing as little as possible.

GIRDLERS sits on a prime corner location facing the beach, so you can watch the waves and visually crowd-surf a parade of beachgoers from your table.

Their vision is SIMPLE. HONEST. FOOD. Because it’s a heatwave outside of 38°C/100.4°F that is exactly the kind of food I feel like.

I read the menu and GIRDLERS’ vision: ‘There’s a spot at the South end of Dee Why we like to call our own. It’s a place where the people are real, where you can kick back and take your time, a place where you can always count on a great coffee, a clear view of the ocean and the smell of good things cooking.’

Every workplace should have this view – magic.

Tables are scrubbed-back distressed wood, enamelware plates, and the brick wall features a hippy-lace decal, and an interesting vintage photo I forgot to ask about. There’s an easy ambience, and a faded-summer-sun softness to the decor.

As I said it’s REALLY HOT. I claim the table directly under the furiously rotating ceiling fan because it IS THAT HOT.

I choose pancakes for lunch, but first I order a Sweet Cheeks ($9) – a mix of watermelon, apple, cucumber, lime and raspberry juice. It’s cold and super-refreshing. There’s also Kombucha on tap and Kombucha Spritz, fresh juices, super smoothies, and milkshakes.

My plate of gluten and dairy free Pancake Revolution ($19) arrives – coconut and banana pancakes with seasonal berries, homemade Goodtella (a Nutella substitute), vanilla coconut yoghurt, and a generous sprinkle of crushed pistachio nuts. And organic maple syrup. Yum!

It’s incredibly filling and perfect for a not-too-heavy but satisfying lunch.

Another menu temptation is Goat On the Orchard ($16) – organic rye sourdough toast with Danish goat’s feta, fresh peaches, raspberries, and organic activated nut spread, drizzled with Hinterland Honey.

There are egg dishes, and Glow Bowls ($18) based around tofu or haloumi cheese, with kale, quinoa, roasted field mushrooms, grilled tomatoes, and cauliflower sauce. Another reason to go back.

GIRDLERS is a space to kick-back and inhale beach air, smell the coffee, and ponder whether afterwards to sit in the shade of the pine trees with a book, take a long walk along the beach, swim, or wander down to the rock pools and explore. So many choices and all of them designed by Nature to kiss your spirits and extend that state of relaxation.

If you’re wondering about the name – GIRDLERS is so close to the word Grinders, isn’t it?  –  the café is named after local and ex-football player Ryan Girdler and his wife, Katja.

Once a run-down juice bar, husband and wife team Ryan and Katja and their friend Sebastian have created a café with a mindset committed to healthy deliciousness. Before or after the beach, this is the place to park your beach bum.

RATED: Pimped by pancakes!  FOOD: 4/5
VALUE: 4/5   VENUE ATMOS: 100% Laid back
VIBE:  Beachside
GIRDLERS – 7-8 The Strand, Dee Why, NSW
7 days. M-S: 6.30am-5pm SUN: 7am-5pm

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Pimp My Plate #35 – Fika Swedish Kitchen, Manly, NSW

Breakfast, brunch, or lunch reviews where the main plate is $20 or less

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Swedish meatballs would be the obvious choice wouldn’t it?

FIKA serves breakfast and lunch, but when I arrived at 12 noon with a sizeable appetite it wasn’t me who ordered the meatballs, but the Swedish family at the next table. 

Fika is a Swedish word that translates as ‘taking a break for coffee and a bite to eat’ but FIKA SWEDISH KITCHEN offers more, both in food quality and ambience.

With the temperature pushing above 37° celcius I was very thirsty, so the first menu items to catch my eye were the drink illustrations for an ODD GLEN, a CORNELIUS, and a PAPPA JOJJE – $10 each.

I chose the CORNELIUS: gin, elderflower, and cucumber, and I was rewarded. Almost as cool and hydrating as eating a whole cucumber while standing under a cool shower, but of course it tasted far superior and I could sit down.

Other beverages include bottles of Julmust ($10). Julmust is a Swedish soft drink that’s described as tasting somewhere between a root beer and a coke.

Julmust was invented by Swede Harry Roberts as a non-alcoholic alternative to drinking beer around Christmas, which is when it’s most commonly available in stores. Its name translates to Christmas (Jul) and Juice (must) which is what you call the not yet fermented juice from fruit meant for wine or cider production.

What’s the difference between Swedish meatballs and Italian meatballs? Swedish meatballs are served with a creamy gravy sauce, graybee daybee, made from cream or sour cream. It does depend on who you ask, as to whether the inclusion of allspice in the meat mixture is essential or not.

Although both styles of meatballs can include a beef and pork mixture, Italian meatballs often contain parmesan cheese. The sauce is tomato-based, and flavoured with black pepper and garlic.

FIKA serves theirs in a creamy sauce with lingonberry jam (also known as mountain cranberries) with pickled cucumbers and potato mash. The Swedish speaking trio sitting at the next table ordered them and they seemed happy.

I quickly noticed that about a quarter of the cafe patrons were either speaking Swedish, or speaking English with Swedish accents. As did most of the staff.

I chose the pan-fried Rainbow Trout ($18) served w crunchy cauliflower florets, beetroot, cauliflower puree, green peas and dusted w fennel pollen and dill.

It would be accurate to say I’ve never heard of fennel pollen – bee pollen yes – is it a thing? It’s all about sex, because by definition, pollen are the male sex cells in plants. In flowering plants, pollen is produced in thin filaments in the flower called stamens which is then blown through the air. So there you have it.

Served in a bowl, my rainbow trout was cooked beautifully, with a thin and crispy skin, and the fish tender and moist. I could cut through both with my butter knife. Fresh, clean, flavours that were especially hydrating on such a hot day.

Just reading the word trifle makes my mouth water, so even though my meal of trout was satisfying and sufficient, I had to order the one on the menu. Whether you call it research, or call it piggish, is your call.

My Ragnar’s Trife ($9) consisted of sweet layers of custard, raspberry and rhubarb compote, and birch water and elderflower jelly, with crumbled gingerbread.

Wickedly sweet, crunchy, and delicious. I’ve tried birch water before – it comes from the birch tree and it’s a very naturally refreshing drink. As a jelly it’s even more delicious.

My flat white coffee had good body and flavour. I could have happily sat there all day, attempting to learn Swedish from the children’s books on offer, and sipping another CORNELIUS or three. FIKA seats approximately 25+ people, and there was now a queue of people waiting so I left and took a walk along Manly beachfront instead.

I’d like to go back to FIKA for breakfast and try their ÅLANDSPANNKAKA – semolina pancake, traditional recipe from our friends on the Åland islands served w cream and homemade jam.

A Swedish breakfast, then hit the beach – fantastisk!

RATED: My plate was pimped!  FOOD: 4.5/5   Fresh, friendly, and attention to detail
VALUE: 5/5   VENUE ATMOS: Swedish fellow diners adds äkthet (authenticity)
VIBE:  Friendly, shelves stock Swedish produce
FIKA SWEDISH KITCHEN – Shop 5B, Market Lane, Manly, NSW
Open everyday 7am-5pm (Lunch from 12 noon-4pm)

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Baked Lemon Icebox Pie – bake and chill

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After spending a day trying to escape Sydney’s heatwave, pull open your freezer drawer to this sweet and delicious ice cold pie.

Make the pie the day before you want to serve it, as it needs to cool down for an hour after baking, then it needs to freeze for at least 4 hours in your icebox or freezer. 

Recipe for Baked Lemon Icebox Pie:

You’ll need a 25 cm (9 1/2”) pie dish

18 Digestive Wholemeal biscuits (Australia), or Graham Crackers (USA)
1/4 teaspoon salt
6 tablespoons (60g) of unsalted butter, melted
2 x 395g (14 oz) cans of sweetened condensed milk
1 level dessertspoon of finely grated lemon zest from two lemons
3/4 cup (3 lemons) freshly squeezed lemon juice
8 large eggs, yolks only

Preheat your oven to 160°C (325°F).Rinse lemons and grate off the yellow zest.

In a food processor, pulse the biscuits/crackers until coarsely ground, but not a fine powder. Crumble any large pieces between your fingers.

Melt the butter in a small saucepan and use a fork to mix it through the biscuit crumb mixture. Add batches to a food processor and pulse for 30 seconds or less, just to mix the butter through.

Use a pastry brush to lightly coat the pie dish with butter, then tap-and-press the biscuit mix firmly into the base of the pie dish. I use a pestle or the handle of a knife to gently tap it flat. Then use your fingers to firmly press the crumb mixture up the sides of the pie dish, making them at least 3 cm (1 1/4”) high.

In a medium size bowl whisk together the condensed milk and lemon juice. Separate the eggs and place the egg yolks into a large bowl.

You won’t need the egg whites for this dish, so reserve them to use for another recipe, like meringues. Add the lemon zest to the egg yolks, and beat together until egg yolks look pale and frothy.

Use a spatula to combine the condensed milk mixture with the egg mixture, then mix thoroughly using an electric handheld mixer.

Pour the mixture into the cracker-biscuit shell. Bake for 25 minutes or until the middle of the pie filling is springy. Let the pie stand for an hour, then loosely cover with plastic cling wrap and place in the freezer for a minimum of 3 hours.

When cool, place the cooled pie into a cake tin or plastic box, and wrap the top with foil, piercing several air holes into the foil to stop moisture condensation dripping onto the pie.

Remove from freezer an hour before serving so pie is cold but not frozen.

Serve with cream, ice-cream, or frozen yoghurt.

Recipe from my cookbook SOULICIOUS

 

Chicken and Groundnut Stew

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It’s already the first week of 2017, and as I didn’t get to eat any black eyed peas or collard greens at New Year I’ll have to make my own luck.

This week – recipe-wise – I’m taking a swing by Jamaica, via West Africa.

For this recipe post I’m ‘cooking the book’ and adapting a recipe from the cookbook ‘Jamaican cooking: 140 roadside and homestyle recipes’ (1997) by Lucinda Scala Quinn.

If you have a peanut allergy of any type then sadly this recipe isn’t for you.

Groundnut stew is common in much of West Africa. It originates from the Mandinka and Bambara people of Mali. In Wolof it’s called Maafe.

Recipes for the stew vary, but can include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. Other versions include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, and other spices. Maafe is traditionally served with white rice, fonio or millet porridge in Mali, couscous, or fufu and sweet potatoes.

The African continent is the home of many ingredients now widely available in the African diaspora — from peanuts to yam, corn and pumpkin.

The use of peanuts in Jamaican cooking comes from a West African tradition. Most Jamaicans are familiar with the word pinda from a line in a children’s game, “Pop-si kai-si go pinda (peanut) shell.” 

You can add diced sweet potato instead of green beans to this recipe while the stew is cooking, or serve the chicken with a side of mixed greens, salad, and/or rice.

Although this recipe uses supermarket products – peanut butter and ketchup – those flavours blend together beautifully into a rich, semi-sweet sauce.

If you like you can use a whole chicken and cut it into 8 pieces yourself, but I’ve chosen to to adapt the original recipe and make the meal prep faster so I used pre-cut chicken thigh fillets and I’ve simplified the cooking style.

Chicken and Groundnut (Peanut) Stew

Makes 4 servings

6 chicken thigh fillets, skinless, each cut in half
1 small white onion, peeled, and diced
1-inch piece of fresh ginger, peeled and chopped finely
2 1/2 cups water
2 T peanut oil
3/4 cup tomato sauce (ketchup)
2/3 cup crunchy peanut butter 
1 1/2 teaspoons salt
1 teaspoon cayenne pepper, or preferably, 1/2 a Scotch bonnet chilli seeded and minced – I couldn’t locate any scotch bonnet chillies, which add a sweet smokey heat, so I instead I used half a red habanero chilli. Be careful using fresh hot chillis and don’t touch your eyes!
A good handful of green beans, cut into pieces 

Heat the oil in a large skillet over medium-high heat. Add the thigh fillet pieces (keep them loosely rolled up) and cook until lightly browned on each side.

Add the chopped onion, and ginger, and stirring, for about 3 minutes. Add tomato sauce and cook 3 mins more. Blend in the peanut butter, and stir in the water, salt and chilli pieces (or cayenne pepper).

Reduce the heat to a gentle simmer, and cook uncovered until the chicken for 15-20 mins, or until the chicken pieces are tender and cooked through.

If using green beans, add them half way through the cooking time.

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Serve your Groundnut stew with a side of steamed rice, vegetables, or salad.

This stew can be cooked in advance and gently reheated with a little water.

Recipe adapted from ‘Jamaican cooking: 140 roadside and homestyle recipes’ (1997) by Lucinda Scala Quinn.

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It’s Tom and Jerry (egg-nog) season

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Are you a fan of egg-nog?

The first time I tried egg-nog it was homemade and handed to me by a German relative-by-friendship. It was strong enough and sweet enough to blow my head off, which it did.

As years went by I forgot about egg-nog until supermarkets started rolling out pre-made versions of it around Christmas time. I tried it one year and it was awful.

Egg-nog and I parted company again.

It wasn’t until I saw an old 1940s American black and white film set during an office Christmas party that egg-nog regained my attention and I remembered celebrating that Christmas Eve sipping a cup of the homemade German version.

In the film staff at the Christmas party were drinking Tom and Jerrys – another name for egg-nog. Feeling inspired and sentimental, I did some quick research online.

There are lots of recipes for egg-nog. Most American-style recipes add bourbon – a new idea to me. After experimenting, I realized what a good idea that is.

Some recipes throw all the ingredients into a blender and hit the button, but that takes away some of the cosy ceremony of being in the moment and creating it yourself.

Forget the pre-made stuff, and make your own. You’ll thank yourself for that tiny extra bit of effort as you sip your deliciously spicy and fluffy homemade version.

How to make a Tom and Jerry

Makes 2 mugs for two people – upsize quantities as needed

3 eggs
¼ cup caster sugar
Dark rum (spiced rum if you have it)
Ground allspice
Ground cinnamon (not cinnamon sugar)
Pinch of ground cloves
2 mugs of full cream milk
Bourbon or brandy (not cognac)
1 teaspoon freshly grated nutmeg

Separate the egg yolks and egg whites into two small bowls.

Beat the egg whites with an electric hand mixer until stiff.

Add the sugar to the bowl with the egg yolks and mix together until the sugar has dissolved. Then add ½-1 level teaspoon (to taste) of the allspice and cinnamon, then a small pinch of ground cloves.

Slowly stir 1 ½ nips of rum into the egg yolk mixture, taking care not to let it curdle.

Then fold in the beaten egg whites. If the egg whites have started to separate, remix with the hand mixer first.

In a small saucepan, gently heat the milk to very warm but not hot, and stir in the bourbon (or brandy). Then pour the egg mixture one third of the way up each mug.

Lastly pour the warm milk into each mug, stirring constantly.

To garnish, sprinkle with freshly grated nutmeg.

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*** Wishing you the best for the holiday season! ***

Pimp My Plate #34 – Native Feel Real, Manly, NSW

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A ‘summer holiday vibe’ is just a ferry ride away…

Manly Beach is only a 15 minute fast-ferry ride from Sydney business district, but it feels a world away.

Thankfully there are no commercial high rise buildings blocking the beachfront, just towering Norfolk Island pine trees.

Bare feet, board shorts, and bikinis replace suits on the streets as well as the beach so it’s easy to embrace the holiday vibe even if it’s only for a lunch hour.

When you step off the ferry at Manly Wharf you have the choice of three beaches – Manly Cove, Cabbage Tree Bay, and Manly Beach.

On your left, West Esplanade runs along Manly Cove toward Manly Sea Life Sanctuary. If you turn right along East Esplanade you’ll be walking alongside Cabbage Tree Bay, and eventually arrive at Manly Yacht Club.

To reach Manly Beach itself, walk straight ahead through The Corso.

The Corso is the central hub of Manly, with lots of retail and several large pubs, and full of tourists, buzz, and buff. The smaller laneways connecting to it offer a feast of boutique cafés and bars.

Not many people know that The Corso was named after the Via Del Corso in Rome, and was originally a water inlet flowing from the harbour to the ocean.

Did you know that Manly was originally designed as a copy of the English city of Brighton?

Back in the 1850s, English-born merchant and politician Henry Gilbert Smith had a huge influence on Manly.

Smith envisioned Manly as an antipodean version of the famous Brighton seaside resort he revered.

He also introduced beachside attractions to cater for day trippers of the era – a miniature version of Vauxhall Gardens, a Camera Obscura, boat-shaped swings, and a bath-house located at the end of West Esplanade.

How I wish the Camera Obscura was still in operation, certainly a drawcard for me!

All these years later Manly has evolved its own vibrant personality and community. It is the birthplace of Australian surfing and was one of the world’s first surfing reserves.

It now has over 100 bars, cafés, and restaurants Manly has plenty to offer locals and tourists.

But that’s enough history, let’s eat…

Wandering down East Esplanade, I found Native Feel Real tucked just around the corner in Wentworth Street.

Native Feel Real is a small café with several tables outside. You can eat-in or takeaway.

Their menu offers raw and plant-based superfoods that are mostly gluten-free, and their philosophy is serving ‘nourishing food from Mother Earth’.

The lunch menu includes a Native Bowl ($17.50) – a salad of raw, seasonal vegetables; a Raw Pizza (cooked below 44°C) topped with homemade pesto, spinach, mushrooms, carrots, beetroot, pumpkin, sprouts and activated cashew cheese ($17.50).

Rawsome Spaghetti ($16) is made with raw zucchini spirals, homemade pesto, spinach, tomatoes and sprouts, and grated cashew parmesan cheese, and there’s also Rawsome Lasagne.

I chose the fully cooked Quinoa Risotto ($16.50) – a mix of seasonal vegetables pan fried with quinoa and coconut cream and served on a bed of mixed lettuce and topped with alfalfa sprouts and cashew cheese. Three words: It was delicious.

It’s hard to ignore the large range of raw sweets at the counter so I ordered an itsy bitsy white chocolate and berry cake ($6).

Native Feel Real is focused on raw and gluten free drinks, but has a nice arrangement with the bar next door. They have an espresso machine so you can buy a really good takeaway coffee to enjoy with your dessert.

Native Feel Real has a yummy list of power juices, and smoothies including Liver Scrubber, Be Yourself, and Mayan Warrior.

Their selection of naturopathic teas includes Green Goddess Detox, Fountain of Youth, and Golden Glow.

You’ll find lots of cafés in Manly, but I liked the peaceful and reflective vibe of this one.

Native Feel Real offers a nice yin-yang balance of healthy food and being able to hear yourself think.

Or write your own message on a post-it note, to add to the wall of café philosophy.

As things get pre-Christmas crazy in December, it’s especially nice to have a getaway from all ‘the noise’.

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RATED: Pimped!  FOOD: 4/5   Satisfies body and soul
VALUE: 4.5/5   VENUE ATMOS: Café philosophy
VIBE:  Feel real
Native Feel Real – Shop 1A, 40 East Esplanade, Manly, NSW

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Pimp My Plate #33 – The Boatshed, Tea Gardens, NSW

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PMP is usually focused on brunch or lunches under $19 but we’re about flavour and value so we remain flexible.

Ducks, pelicans, local vibe = fabulous.

Snap! Sometimes a lazy lunch perched on a river is a much better bet than a citified Melbourne Cup lunch.

If you need convincing, consider a restaurant table overlooking a river, watching a duck family paddle past, while you’re served a complimentary glass of sparkling wine.  

Almost a moving meditation!

On the pier opposite, a large pelican basks lazily in the sun eyeing diners. Languid, but not crazy lazy, he is ready and alert to consume any food morsels that slip through the wooden decking into the water below.

Sometimes you want to slow the pace a little, because sometimes a lazy lunch can feel like a holiday in itself.

And sometimes you don’t even know you want to slow down until you do.

That’s the vibe you whole-heartedly and effortlessly embrace at Tea Gardens Boatshed. Why hurry paradise?

For me, Miles Davis’ ‘So What’ came to mind in an easy, ‘I’m where I want to be’ vibe.

Here there are boats, but no marina. Instead the river is fringed with mangroves and sea birds, not infrastructure.

The natural calm and serenity is punctuated by the pop of an occasional champagne cork, the clink of glasses, conversation, and easy laughs. Paradise, right? Are you relaxed yet?

The food at the Boatshed embraces this languid mood, but it’s not lazy, instead it glows with fresh goodness and attentiveness on the plate and the palate.

What brought me to Tea Gardens? I was travelling back from Tastings on the Hastings food festival and chose to stop over in Tea Gardens to break our trip back to Sydney. We had no set plans for Melbourne Cup Day or any expectations of fine dining.

We found both.

I’m a Sydneysider, and to see a poster advertising a Melbourne Cup lunch – the ‘race that stops a nation’ – for $60 a head felt a lot like finding an Eames chair for sale at a thrift store for $5. If only I had, ever.

So that was surprise #1.

Surprise #2 was that the Boatshed could accommodate our booking with only one day’s notice.

On Melbourne Cup Day, it seems that the locals in Tea Gardens are spoilt for choice between their own lounge rooms, their local RSL, and the local hotel. Perhaps locals consider it a bit ‘fancy’ to go to a restaurant, who knows.

The Boatshed isn’t ‘fancy’ it’s just simply fabulous. And it’s situated slap-bang on the river bank in a prime ‘embrace Nature’ position.

Which means we immediately felt any weight from city life instantly evaporate from our shoulders. Sun, wildlife, food. You get the picture.

We visited the Boatshed twice – once for the special occasion degustation Melbourne Cup lunch, and then again to eat on a regular work day.

I’ll start with The Cup lunch.

Canapes on arrival, a glass of sparkling wine, and then three courses of delicious food. We were ready.

The sun sparkled over the river as boats lolled about on the calm blue water, and sea birds stretched their wings in the sunshine.

We joined a small group of diners – a mix of locals, and Sydney expats.

You can’t fake “country hospitality” or its twin, “country congeniality”.

Where else would a restaurant come to a standstill as we demanded one of the diners don his inflatable horse and jockey garb – because we missed it first time around – while his wife held aloft a bucket of champagne because they won best costume of the day. They won for attitude and bravado, rather than celebrity. So much of that missing these days!

On this day, in this place, quality food, friendliness and inclusiveness surpassed any on-trend city hipster-ism.

Between courses, conversations swirled between local concerns like midges, art courses, dog-walking, and other local gossip. Temporarily, we felt like  adopted family. And that was even before one of the locals generously offered to buy everyone in the restaurant a drink. Name the last time that happened to you?

This Melbourne Cup lunch was the best I’ve ever experienced. And at $60 per head I kept kicking myself – is this real? It was. And it was really worth $160 per head.

So you can understand why we went back for lunch – and were similarly impressed.

The Boatshed serves great food – simple, full of flavour with, on special occasions, a flair that is easily comparable with Sydney bistros.

Spend your money here. Feel the love and enjoy the flavours. Feel special. Support the locals. Meet the locals.

RATED: Oh so, pimped!  FOOD: 5/5   Feel special and eat well.
VALUE: 6/5   VENUE ATMOS: A holiday in each bite!   VIBE:  Punching way about their weight and winning.

TEA GARDENS BOATSHED – 110 Marine Drive, Tea Gardens, NSW

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Thanksgiving Pumpkin Ice Cream

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Had. To. Try. It.  In time for Thanksgiving!

With only 80gm of sugar in the whole recipe, what’s not to like?

How does it taste? The flavour of this Ice Cream is a sweet, subtle pumpkin flavour, with a very creamy, dense texture.

Don’t try making this with canned butternut pumpkin – I know you wouldn’t – it must be fresh! Did you know that the orange flesh of butternut pumpkin is naturally sweet? So there’s no need to kill the flavour with excessive amounts of sugar.

If you’re worried any recipe for Pumpkin Ice Cream for Thanksgiving is full of ‘pumpkin spice’ because you are so over that flavour, relax! The only ingredients in this recipe are cream, milk, sugar, and pumpkin. If you want to add a touch of spice I suggest grating half a teaspoon of fresh nutmeg into the pumpkin puree mixture. Trust me, forget the cinnamon and just grate in the nutmeg, to taste.

You’ll need an electric ice-cream maker to make this. Mine is a clunky older style but works fine. Check the ice cream maker specification and quantities for yours against this recipe before starting as my recipe uses more cream than milk.

Let’s get started…

PUMPKIN ICE CREAM

Yields: approx. 3 cups
Serve with pumpkin pie, sweet potato pie, pudding, waffles, pancakes, or in ice cream cones.

Ingredients:

1 1/2 cups cooked butternut pumpkin
1 cup (8 oz.) of thick pouring cream
½ cup (2.5 oz.) of cold full cream milk
Orange Americolor food colouring gel – I used ½ teaspoon, or personal preference

3 egg yolks (use the leftover egg whites to make meringue – they stay fresh for 2-3 days)
1/3 cup of superfine white sugar
1 level Tblspn light brown sugar

7 oz. thick pouring cream

How to make Pumpkin Ice Cream

Step 1

Dice enough butternut pumpkin to fill 1 ½ cups, and steam in a medium saucepan until soft.

Take off the heat, and put aside to cool. When cool, transfer pumpkin into a small bowl and put into the fridge for 15-30 minutes until completely cold.

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Step 2

Take the pumpkin mixture out of the fridge and spoon it into a food processor. Pour in the cup of cream and half a cup of milk, and puree until there are no lumps in the mixture. Then add the orange food colour to the pumpkin puree, and pulse again until completely mixed through. Set aside.

Step 3

In a large bowl, use an electric mixer to beat together the egg yolks and sugar until fluffy and thoroughly mixed.

Stir in the pumpkin puree and mix through thoroughly.

Step 4

In another medium sized bowl, use an electric mixer to whip the remaining cream until stiff peaks form.

Fold the cream into the egg and pumpkin mixture, and whisk briefly until well combined.

Switch on your ice cream machine and pour in the mixture. Start churning the ice cream, to the manufacturer’s instructions.

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Homemade donuts? Yes, please

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NOV 5 is National DONUT DAY in the USA, so with a nod to New Orleans, here is my recipe for homemade donut-beignets – doughnets? This is my first attempt at donuts and as usual, I like to add a little spice.

I warn you, they are delicious! 

DONUT~BEIGNETS
Makes 18-20 (4cm round)

Oil or candy thermometer
Metal tongs or metal slotted spoon

T=tablespoon

1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 large beaten egg
1/4 cup caster sugar
3 T melted unsalted butter
2 1/2 cups Sunflower oil, for frying

Sugar-spice coating: Mix together 3 T caster sugar with a generous pinch of ground Cinnamon and a pinch of Allspice.

Let’s get started…

Melt butter in a small saucepan on low heat and allow to cool. In a small mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, whisk together milk, sugar, egg, and cooled melted butter.

Sprinkle flour into the egg mixture bit by bit. Use a mixer on low speed until all the flour has been combined.

Preheat oil over medium heat in a medium size saucepan or deep non-stick fry-pan (keeping an eye on the oil it as it is heating up).

Once the oil has reached 350 degrees, use a tablespoon or plastic coffee scoop to carefully plop the batter into the oil.

Cook 5-6 donut balls at a time, keeping a close watch on the oil temperature, adjusting down if necessary to keep the temperature consistent and not skyrocketing up in temperature.

Fry the donut balls about 1 minute on each side, or until golden brown. Carefully remove with metal tongs or slotted spoon and turn off the heat. Drain donut-beignets onto a plate lined with paper towels.

When hot enough to handle, roll the donuts in the sugar-spice mixture.

These are perfect with a cup of fresh coffee. Take some to work to share. Enjoy!

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Pimp My Plate #32 – Will & Steve’s pop-up restaurant, Rozelle, NSW

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Salmon Tartare with peas, apple & fennel remoulade

Can Will & Steve’s pop-up restaurant PIMP MY PLATE?

 

‘The gourmet pommies pop up at TRAMSHEDS’

Anyone who watched Australia’s TV cooking show My Kitchen Rules last year will remember the charming and affable Will & Steve, or as they call themselves, ‘the gourmet pommies’.

Hailing from Britain, Will Stewart and Steve Flood were the winners of the 2015 series of My Kitchen Rules, and first met when they moved to Australia with the same investment bank.

When circumstances changed in their financial careers, the pair decided to fully embrace their foodie side, the catalyst being when Steve applied for them both to appear on the show. It was a good move.

Since their TV win, Will and Steve have continued their career in food, lifestyle and media. And for the last 12 months the pair has been busy producing their first cookbook, appropriately named Will and Steve, Home Cook, Aspiring Chef.

Tonight’s event is one of four pop-up dinners hosted by them, to meet some of their fans who share their love of good food, and to promote their new cookbook by serving us a 3-course meal from it.

The venue is Sydney’s new dining hub TRAMSHEDS at Harold Park. The atmosphere here is a bit like dining in a restaurant inside a restaurant. The freestanding kitchen space and tables are positioned in the busy Artisan Lane area.

It’s Saturday night and all around us, the whole of TRAMSHEDS is buzzing, while we sip champagne at our tables, in anticipation. Diners from other bars and restaurants walk by, glancing across at our tables twinkling with glassware and tea lights.

Will and Steve are happy to pose for selfies and answer all our questions, before, during, and after plating and serving. Both are energetic personalities – Will loves to engage and share a laugh, and Steve is passionate about food. And both are generous with their time throughout the night.

With a glass of champagne in hand we watch the boys’ hard work that usually happens behind-the-scenes in a kitchen. Their rhythmic precision is enjoyable to watch, and despite them having only one person to help them prep and plate, Will and Steve manage to make the work appear effortless.

Then our entrées arrive, a pretty pink and green plate of Salmon Tartare with peas and pea foam, and apple and fennel remoulade. It’s a light and refreshing start, served with slivers of crunchy black sesame seed lavoche on the side.

The main is a juicy and beautifully crispy piece of Pork Belly served with Colcannon, heirloom carrots, and apple cider juice. The only improvement on this dish would be a sharper knife to glide through that crackling and maintain the architecture of the pork. But sharp knives are a rarity in restaurants these days.

Dessert is a Chocolate, Beetroot and Milk Crunch with dramatic plating with a dark red sauce embellishment that is part strobe effect and part ‘how to get away with murder’.

As we finish each course, we flick to the corresponding recipe page in cookbook. It’s beautifully produced and also features fresh reinventions of classics, including The Perfect Steak with truffle butter and parsnip chips; Lobster Rolls with mango salsa; White Pudding with apple chutney; Sarnies (British slang for sandwiches); and a Maple Pumpkin Tart with sweet dukkha and yoghurt – a must-cook alternative to serving pumpkin pie for Thanksgiving.

Will and Steve are now touring around Australia to promote cookbook and share their passion for fresh flavours that showcase Australian produce. Will and Steve’s website also features their recipes so take a look and be inspired.

 

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RATED: Pimped!  FOOD: 4.5/5   Fresh flavours
VALUE: 4/5   VENUE ATMOS: Industrial modern   VIBE:  Friendly and generous

http://www.willandsteve.com.au

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