The Foodiste

Natascha Mirosch. Professional eater. Food & travel writer. Editor.

Monthly Archives: March 2012


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Ten things I hate to eat.

1. Filo pastry.

It tastes like paper. And it explodes all over your clothes. I especially hate things wrapped in filo sold in cafes, like fetta and spinach. Especially when they heat them in the microwave.

2. Snails

They look ugly alive or dead.

3.Kiwi fruit

They just don’t taste good. Unless they’re on top of a pavlova. (and you pick them off and throw them in the bin).

4. Brussels Sprouts

There’s a reason everyone goes ‘oh but with some butter and hazelnuts, they’re fab.’ Because they taste like shit on their own.

5. Tomatoes from the fridge

They make me shiver. Bloodless, cold, flavourless things.

6. Quinoa

I’ve given it a bloody good go, but it’s boring and tasteless.

7. Banana lollies

Who likes them? Really, who?

8. Nutella

Disgusting stuff. It doesn’t taste like chocolate and it leaves a nasty greasy, plasticky layer on your tongue.

9. Cottage Cheese

Yuck.

10. Raw Celery

I hate the smell and I hate those stringy bits on it and how it’s wet and crunchy.

So what do  you hate to eat dear readers? Give me your lists.

 


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My Kitchen Rules

I don’t watch TV much. But I admit that I do love MKR. More than Masterchef. I have a feeling though this will be the last time I watch because it’s becoming as commercialised as MC. I especially hate that it’s sponsored by McDonalds (ludicrous and so inappropriate.) Coles, and Campbells. My 12year old sits watching and pointing going “product placement!” at the right times. I also loathe this new ‘mini ad’ thing where a small segment is taken from the show as if it’s the show itself, followed by ads, then back to the real show. I also hate the repetition. I *can* actually remember what happened 3 minutes ago without needing a friggen recap. 

However, I do like the human element of it. The kitchen failures that we all have from time to time (actually for me, they’re fairly frequent) in cooking. The dummy spits. THAT is reality tv. That is life.  I like the characters, while always being aware I’m being manipulated by clever editing to like and dislike who the producers think make good TV. I think the Greek couple Helen and Steve are delightful. They really seem to be genuinely nice people- you can tell by their interaction with each other. I like Jennifer and Leigh too and the Italian boys. And even the NZ couple. The sweet innocence of the nth Qld soldiers. And of course I dislike supervillains, the Gold Coast couple, who blame their failures on everyone else, like I’m supposed to. (I do think in the case of QLD, the producers have found the most (outdated) stereotypes- lovely, simple country boys and bitchy gold coast retro couple).

I am enjoying MKR with a bittersweetness, knowing like when I reached saturation point as with Masterchef, I’ll probably never watch it again.

So what about you dear readers? Like or loathe? Masterchef or My Kitchen Rules fan?

 


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Alfred&Constance

Being an obsessive stickybeak pays off. Apart from word of mouth; I have two research sources I use when I want so find out if there are any new venues about to open in Brisbane. It’s not rocket science, but I’m not going to divulge them here.
Anyway, poking about yesterday, I cam across the name ‘Alfred & Constance’ and after a little further digging tracked down owner, Damian Griffith, who also owns Limes Hotel.

He’s just sent me this press release (I’d normally re-write it, but am too busy, so you’ll have to bear with me). You read it here first people. Personally, I don’t know which bit I’m most excited about.

Alfred & Constance is scheduled to open mid-July 2012.

Nestled in-and-around two adjoining heritage houses, in the heart of Fortitude Valley, Alfred & Constance is the vision of Damian Griffiths, of the Limes Hotel.

Griffith’s brain-child will be a warm, rustic mix of a venue, an ‘entertainment village’ and include a gastro pub with wood-fired oven for whole-animal roasts, a beer garden, three bars and an underground cellar bar and milk bar and late night dessert café.

Set next door to clean lines of the boutique Limes Hotel in Constance Street, Fortitude Valley, and surrounded by Brisbane’s glistening CBD, the valley entertainment precinct, and the soon-to-be redeveloped RNA Showgrounds on the other, Alfred & Constance is set at the heart of a fringe precinct undergoing a quiet evolution morphing into, as Griffiths describes, “the must-stay and play area of Brisbane.”

The principles of the food offering come from the heart and will deliver a warm, old world charm, twisted to modern tastes, with the centre of this ethos being the character of the master-craftsman created wood-fired oven built within the walls of the open kitchen.

Celebrating top-quality produce, like great local beef, yearling, pig and lamb from the Border Ranges and allowing it to speak for itself will also drive the tastes coming out of the new venue. ‘Spears’ of organic chickens, whole pigs, standing rib roads of Killarney yearling, roast garlic-studded shoulder of dauper lamb and whole Tasmanian salmon will all be pulled steaming from the mouth of the oven. For those less carnivorous in nature, vegetarian and gluten-free comfort foods, vegetables and desserts will all be enhanced by the tender, smoky care of this unique piece of equipment.

Calling in some old favours and in a move that will surprise-and-delight many a foodie, Brisbane culinary legends Jocelyn Hancock (founder of the iconic Jocelyn’s Provisions) and Ecco’s Philip Johnson have come to the party. Ms Hancock is consulting on the meat dishes and styling the menu, while at the same time indulging her passion for wood cooking and back-to-basics food. Mr Johnson on the other hand will be bringing his deft touch to the styling of the late-night dessert bar menu.

If you work up a thirst while indulging in the tender delights being delivered to your table at Alfred & Constance, you won’t go begging. There will be about 20 direct pour/boutique beers in the courtyard-come-beer garden and a complementary wine list is being composed by Brisbane sommelier Tony Harper.

There’ll be a full cocktail list on offer to complement hearty pork sliders and chorizo scotch eggs… and it wouldn’t be a party without prawn cocktails (all available from the bar menu).

Those craving kitsch and a chance to ‘hit the tiles’ can head upstairs to the Tiki Bar and take things up a notch. Griffiths describes this upstairs tuck-away as the ” party venue “ for the hipster crowd. It will be a bar that youngster, or every young-at-hearter” will want to check-into.

There is an underground whiskey and wine cellar bar perfect for party hire or that impressive after-work space to take interstate clientele. This casual eatery will be serving dinner 5 nights and lunch 6 days. Lunch specials will be on offer for those in a hurry…. The milk bar / cafe (with its own laneway entrance and fire place) will be open early for the convenience of office workers serving All press coffee before changing its spots to become a late-night dessert cafe in the evenings. 　

Seating for the courtyard beer garden is expected to be 100. The overall venue is quite large and has numerous areas available for function hire. Griffiths’ team is largely focused on helping tailor a space or an event for any occasion.

Griffiths reassures that Alfred & Constance is not just for late-night crowd. This venue is different. It’s comforting and classy, yet-not-snobby, vibe will be felt from the street front. It will be warming, and quirky and have you coming back time and time again to explore another nook or cranny in this long-awaited “next-level” drink and eatery.

The venue will be overseen by two Brisbane local’s who have returned to Queensland Lucy Trivett　(ex Porteno , Sydney,) and Evan Shay ( ex Soho House , London)　 who will keep things running smoothly.

The Head chef Appointment is close to being finalised.

Alfred & Constance

Where : 　132 Constance Street , Fortitude Valley ( on the corner of Alfred & Constance streets).

Open : 6 Days ( closed Mondays). 　7am -Late. Weekends until 3am.

Phone : 07 3257 7410　　　　　　　

 www.alfredandconstance.com.au

　


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Matt Golinski and Plates for Mates

I don’t know chef Matt Golinski that well- we met a few times and I interviewed him a  couple of times over the years; but the one thing that always stood out about him was his lack of ego. He is possibly the nicest, gentlest, most genuine chef I’ve ever met. I was horrifed to wake up on Boxing Day to hear the tragic news about the house fire and the loss of his family.

According to his lovely PR person Treena Louise Lyons, (who has to be commended for her amazing job in keeping away the media vultures during such a personal family tragedy) Matt’s condition has been downgraded from serious to stable and he’s been moved from intensive care. However, he’s going to be in hospital for some time, undergoing lots of therapy and rehabilitation.

Matt is well-loved in the hospitality community and desperate to do something to help fund his recovery and that of other burn victims, they’ve banded together to make April ‘Plates for Mates month. Please read below, click on the link to take you to the website and forward to anyone you know who might wish to be involved.

We  hope for Matt that his recovery, mentally and physically is assisted a little by the best wishes and financial support of his peers.

National fundraiser ‘Plates for Mates’, 1 – 30 April 2012

In support of Queensland burns victim and celebrity chef, Matt Golinski and burns research organisation, The McComb Research Foundation

  Calling all food related industries…..

  ‘Plates for Mates’ is a national fundraising event conceived by a group of Australia’s leading chefs as a way to express their care, concern and support for friend, celebrity chef and caterer, Matt Golinski.  Matt tragically lost his wife, Rachael and their three daughters, Starlia, Willow and Sage Golinski in a home fire on Boxing Day 2011. Matt sustained third degree burns to over 40% of his body and continues to receive treatment at the Royal Brisbane and Women’s Hospital where is condition is now listed as ‘stable’.

 Funds raised from Plates for Mates will be in aid of the Matt Golinski Recovery Fund Trust (a financial trust fund set up to assist Matt’s emotional and physical recovery), and shared via a donation to The McComb Research Foundation(a charitable organisation set up by plastic and reconstructive surgeon and former Australian of the Year Dr Fiona Wood along with friend and scientist, Marie Stoner to aid burns research).

 Plates for Mates spokesperson and Executive Chef of Brisbane’s Bretts Wharf and Tank restaurants, Alastair McLeod said that Plates for Mates was developed in conjunction with fellow chefs including George Calombaris, Manu Feildel, Damian Heads, Gary Mehigan and Janelle Bloom. All are close personal friends of Matt.   

“After initially feeling powerless about how to help our friend as a result of this tragedy, we had the idea to combine our love of cooking with our love for Matt and his family and so Plates for Mates was born,” Alastair said.  

“George, Manu, Damian, Gary, Janelle and I call on our fellow restaurateurs and eateries to join us in devising fund raising activities to be held during the month of April,” Alastair said. 

“It is up to the individual business to determine how they wish to participate, for instance, they can hold one event, stage several events or do something every day in April.

 “Some ideas include inviting every customer to donate one dollar, creating a special dinner event, asking staff to donate their tips and the restaurant matching that, or a simple competition or raffle.  

 “We of all people know how tough the restaurant game is, so we want this to be as simple as possible for all types of food and beverage related industries to be involved – it might be as simple as adding 20 cents to the price of a cup of coffee or a glass of beer, and donating that. There is no pressure as to the value of the donation.”

 Alastair said that some businesses were already planning a number of fund-raising activities at their restaurants during April. He, together with Manu, George, Damian, Gary and Janelle implored the hospitality industry to participate and for potential customers to actively support the efforts of participating businesses.

 “As an industry we are ‘hospitable’ by nature and one of our own has had this terrible tragedy happen. I hope that as an industry we can band together with the help of our loyal customers and really get behind this concept to help Matt and raise funds for The McComb Research Foundation.

 “Matt’s injuries are severe and his physical and emotional recovery will be a long one. We are hoping that some financial support will help to ease the burden and at the same time assist the needs of other burns sufferers.”

 Alastair said that sharing the proceeds of Plates for Mateswith the McComb Research Foundation by way of a donation in Matt’s name would mean that other burns victims would benefit from funds raised. Dr Fiona Woods of The McComb Research Foundation was delighted about the initiative.

“Burns injuries are horrific and take years of painful surgery and treatments to recover from, and then there are the psychological aspects to recovery, which in Matt’s particular case could be especially difficult, Fiona said.  

“The Plates for Mates initiative will help raise much needed funds which will be used to help pay for specialist research into burns care.” While the focus for Plates for Matesis centred on restaurants, hotels and cafes, any food related business or group can participate from coffee carts to breakfast clubs, slow food groups, wine clubs, lunch clubs, staff canteens or even the school tuckshop.  Food industry suppliers are also invited to participate.  

Restaurants, cafes, suppliers and all food related industries or groups can register to become involved in Plates for Mates via the official website www.platesformates.com.au.  Members of the public will also be able to access the site to view details of Plates for Mates events and activities. For those unable to participate in Plates for Mates, a donation tab has been set up on the website.   

About Matt:  Matt Golinski, a native of the Sunshine Coast, completed his apprenticeship at Chevaliers Restaurant in Milton, Brisbane in 1994, before travelling around Australia and the world to broaden his culinary knowledge. On his return from overseas, he moved back to the Sunshine Coast, and took up the position of head chef at Ricky Ricardo’s restaurant in Noosa, where he spent six years creating Mediterranean inspired menus with an emphasis on the use of local suppliers and producers. Matt is a past president of the Noosa Convivium of Slow Food, a worldwide movement dedicated to the preservation of food traditions, sustainable farming and fishing. Matt is also one of the 12 chefs who regularly feature on the Network Ten television program ‘Ready Steady Cook’.

About the McComb Research Foundation: The McComb Foundation was established in 1999 by plastic and reconstructive surgeon Ms Fiona Wood (FRACS) and scientist Marie Stoner. It


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Who owns the recipe and the food blog stoush

I wanted to update this post, because of an ongoing stoush between the ‘business manager’ of a UK baker, Dan Lepard and an Australian food blogger. The business manager heavy-handedly requests the blogger to take down her own interpretation of a Lepard recipe (she has linked to his site where the orginal appears AND acknowledged Lepard) and erroneously quotes some copyright legislation about recipe ownership.

An Australian lawyer steps in with a correct interpretation of the copyright law- unless you copy a recipe word for word in the exact words the originator has used, you are not infringing on copyright. I think it would also be very difficult to prove.

Anyway, if you want to have a read, here’s the link to Amanda’s blog, http://www.lambsearsandhoney.com/2011/09/seasonal-secrets-september/

while below is an original post I wrote some time ago which focuses more on the issue of whether the chef or the restaurant owns the recipe.

I My piece in today’s Courier Mail http://www.couriermail.com.au/life/fooddrink/restaurants-stick-to-customers-plate-expectations/story-fn8t7s4s-1226123415494 led me to wonder about the ownership of recipes. In fact, a chef who had introduced one of those long-lasting recipes contacted me, a  little peeved that they hadn’t been acknowledged as the ‘owner’ of that recipe.

Which got me to thinking-who owns the signature dish- the chef or the restaurant?  What is the etiquette on the side of the restaurant when the chef leaves? Does the restaurant keep on producing that dish under the new chef or does the old chef, as instigator have rights to it and can put it on the menu of wherever they go next?

Recipe writing and the ownership of recipes is such a grey area- look hard enough and really everything has pretty much been done before. And if not, how much modification is necessary before it no longer belongs to the person who ‘invented’ it? Often the person who ‘came up with ‘ the recipe was inspired by another anyway- do they have to acknowledge that person?

 Does publishing a recipe in a book bestow automatic ownership upon the cook?

I think the truth is, for most diners, unless there’s a well know celebrity chef in the kitchen, it is the restaurant that is associated with a dish. You go to Beccofino for the duck ragu, to Il Centro for the sandcrab lasagna, to Baguette for the creme brulee. Chefs come and go, but generally, I believe we tend to link the venue with the dish, not her person who cooked it. Often too, a chef will move on to a place where those signature dishes are no longer relevant, so they don’t do them their former restaurant however often does keep those old faves on the menu.

What do you reckon? Do you follow a chef from place for a particular dish or go back to the same restaurant expecting it?

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