Taste of Australia

In March of this year, my parents celebrated their 35th wedding anniversary. It was also my family’s 14 year anniversary of moving to Australia. And so, to mark both occasions for my parents, I had grand plans of putting on a beautiful Australian themed romantic dinner for them.

Unfortunately business travel and social commitments interfered with the timing of my planned dinner for two. So one evening a few weeks later when my parents had dinner plans with friends, I sabotaged their evening, and instead of them going out to a restaurant, I cooked a three course meal for the four of them in my parents’ home. Luckily it was a beautiful evening and they were all happy to oblige my craziness.

My inspiration for this Australian themed meal came from a trip to Byron Bay. I was there with Daddy R, Little B and my parents (I’m eternally grateful for their generous babysitting offers), and we had some beautiful meals with interesting native botanical ingredients… lemon myrtle, wattleseed, lavender infused local honey in a savoury breakfast, locally grown macadamias, and lots of hipster style smashed avo varieties.

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Avo with poached eggs and popped buckwheat
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Dukkah poached eggs with lavender honey at Bayleaf Cafe

I wanted the guests to feel relaxed yet a little glamorous – just how you feel in Byron Bay. Native plants, flavours and sounds in a twilight setting looking out over the treetops, with soft glowing light. This was how I wanted to immerse their senses and stir emotions.

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Farm fresh herbs and botanicals at The Farm, Byron Bay

Sight: walking out onto the balcony where the table was set, the guests were greeted with a twinkling branch hanging on the glass balustrade – a hint at rustic glamour. Glass vases of various shapes and sizes were clustered on the table and filled with gorgeous native blooms in shades of deep red, green and white. Tea light holders in their metallic holders shimmered silver, gold and bronze. A simple native blossom resting on the plate greeted the guests at their place setting.

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Tablescape with native blooms and metallic hues
The table itself is black which was perfect for my black, grey and gold/metal colour scheme. I used felt grey and gold placemats with antique gold cutlery and matte black and porcelain grey plates. The colours of the food were showcased on the neutral coloured plates.

Smell: Sitting at the table adorned with natives flowers, there was a subtle aroma of being out in the Australian bush. This was all I was after and so only unscented candles were used. The fresh scent of lemon myrtle wafting from the food also enhanced native ambiance.

Sound: An intimate dinner party allows for good flowing conversation amongst friends and so the music I selected was purely for background ambience. I chose the “Australian Artists” playlist on Spotify and with musicians like Pete Murray, The Temper Trap and Boy & Bear, an authentically laid back Aussie vibe was established.

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Place setting with grey felt, black slate and gold metal with a blossom for added visual interest and texture

Touch: Rustic elegance came through again in the sense of touch. The smooth cool touch of the gold cutlery and matte serving ware against the roughness of the felt placemats was a tactile stimulant. I had planned on using my grey linen serviettes, but in all the hustle, half way through the entree, I realised I had left them at home, and so, my mum’s cotton ones came to the table. Not ideal aesthetically or from a tactile perspective, but at least something to wipe hands on… I guess you live and learn.

Taste:
Entree: “smashed avo” – grilled avo with Meredith goat cheese, fresh tomato and herb salad drizzled with lavender honey.
This dish was not only inspired by the beautiful avo I had in Byron Bay, but also the hype around the smashed avo that has taken cafe menus by storm (following the much-hyped #avogate media frenzy just before our Byron trip). If you have never tried grilled avo, I highly recommend this recipe – not difficult to make and the texture and temperature combinations make the flavours really sing.
Smashed Avo

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Avo’s on the grill

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Grilled avo with goat cheese, tomato and fresh herbs
Main: Macadamia and lemon myrtle crusted salmon with green slaw and creamy celeriac and polenta mash.

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Main course ready to go
This recipe has become a favourite in my home. The richness of the salmon and macadamia nuts are cut through by the zingy freshness of lemon myrtle. The golden crust locks in the moisture of the salmon, giving a beautiful contrast in texture. The fresh green slaw of cucumber, fennel and broccolini with an apple cider vinaigrette adds another element of freshness and tangy flavour. Celeriac and polenta mash is something new that I experimented with. It’s creamy texture but slightly bitter taste was the perfect accompaniment to the fish.

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Gorgeous celeriac ready for chopping and roasting
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Macadamia and Lemon Myrtle Crumb
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Perfectly golden crumbed salmon
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Green slaw ready to be assembled

Macadamia and Lemon Myrtle crusted salmon
Green Slaw with Apple Cider Vinaigrette

My mum’s friends generously brought a bottle of Hunter Valley Semillon, specifically Australian, which complemented the meal beautifully – thank you!

Dessert: Vanilla wattleseed ice cream with grilled peaches and lamington drizzle.
Roasted wattleseed has a rich warm flavour, sort of somewhere between dark chocolate and coffee. When ground and added to vanilla ice cream, it is heavenly, and addictive! I used fresh orange peaches which were in season, which added the right amount of tartness to this decadent dessert. Melted dark chocolate sprinkled with shredded coconut was the “lamington drizzle”. The chocolate turns hard when poured on top of the cold ice cream, which again creates a beautiful play with texture.

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Vanilla wattleseed ice cream with grilled peach and lamington drizzle

Vanilla Wattleseed Ice Cream with Grilled Peaches and Lamington Drizzle

Not only was the sense of taste and sight addressed in all three courses, but also, the sense of “touch” with contrasting temperatures and textures within each dish. The surprisingly warm and creamy avo, the hot salmon with a crunchy coating, cool freshness of the slaw and creamy mash, and the warm peach, cool, velvety ice cream and crisp chocolate coconut topping. Paying attention to all senses plays a vital role in enhancing the guests’ whole dining experience.

Honest Outcome
Good:
The guests absolutely loved the relaxed and personal dining experience. They were much happier in the home with someone cooking a carefully crafted meal for them than being out for dinner in a busy restaurant. Even the non “foodies” in the group appreciated the flavours of Australia and the peaceful, but elegant setting.

Not so good: I think I rushed through the courses a little – I will know for next time to allow more time for conversation and digestion which will also make my kitchen experience a little less stressful. I have also learned that when catering outside of my own home, I need a carefully planned checklist – I would have loved to have used my own serviettes!

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Nothing goes to waste!

I have become quite conscious of trying to use up whatever ingredients I have left in the fridge to avoid throwing out perfectly good produce! I usually get a little overly enthusiastic when I do my weekly Sunday evening grocery shop and plan to make all these amazing different things. The truth is, that life happens and I don’t always get home in time to prepare what I had intended. Or I realise I don’t have a key ingredient and so the planned dish gets a review or put on hold for another day. And so as the week goes on, my veggies which had so much promise, start to look like their short lives are soon to be over

Last night was a great example. A week ago, I made a haloumi and crispy quinoa salad, which was amazing, but I had half a block of haloumi cheese to spare (I love haloumi!). I had also bought a punnet of fresh juicy figs at the beginning of the week which I wasn’t getting through. I had a variety of greens in my fridge and some lavender honey which I am obsessed with, which was calling out to me. So I decided to put this altogether into a deliciously light salad.

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I am also trying to perfect a salmon dish before my next “Australian flavours” dinner in a few weeks time. I had what I needed in my pantry so it was the perfect opportunity to give it another go.

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For this full nutritious meal, all I needed to buy was some baby rocket and fresh Tasmanian salmon.

So its 6.20pm. I had the puppy barking excitedly while trying to get all his food out of his “Kong” and then needing to be taken outside… oh the joys of puppy toilet training! I had Little B, needing a nappy change (again?) and waiting with diminishing patience for his dinner, and a tired husband who had just walked in the door to the chaos of me trying to produce a “gourmet meal” before rushing out in half an hours time! To his credit, he took over puppy duty and got Little B cleaned up too.

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It was definitely an opportunity to practice my multi-tasking skills but in the end, Little B got his dinner early enough and played beautifully by himself while Daddy R and I sat down to our more adult version of the meal.

I knew my mad rush attempt at a gourmet “use what we have” dinner was worth it when Daddy R said “this is the best meal I’ve had a ages”, and my fridge was emptier with nothing going to waste!

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Moral of the story… its not hard to make something delicious with what you’ve already got lying in your fridge in pantry.

Here is the recipe for the salad
haloumi-and-honey-grilled-fig-salad-with-fresh-greens

A trip down Tuscan memory lane

2006. A European heatwave. Three girls braving the backpacker route, and by “braving it” I mean staying in gorgeous old converted monasteries and doing gourmet cooking classes in the heart of country Tuscany…think an Under The Tuscan Sun style love affair with food.

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Gelato in San Gimignano, Tuscany
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Our love affair with red wine started in Guiseppina’s kitchen, 2006

After 10 years, a few uni degrees, overseas life experience, sharing in each others weddings, three toddlers and a couple more on the way, the three girls, who have swapped backpacks for nappy bags, and their awesome husbands, finally got back together in the kitchen and cooked up a true Italian feast, courtesy of Guiseppina’s cooking school,  in Tuscany. I could not have pulled it off without the help of my two beautiful friends.

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All grown up, sipping Prosecco

My Bondi kitchen  was never going to replicate the very traditional Italian kitchen, and so I decided to give my meal a more modern twist, but with elements representative of our memories in Tuscany. I wanted the evening to feel organic and natural, as all Guiseppina’s produce was fresh from her garden, and nothing was too complicated or fancy.

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Tablescape – muted tones and organic shapes, with fragrant lavender and sunflowers
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Sunflower fields in Tuscany

Sight: Linen tableware, in muted tones of blue and stone, dressed the table. Small stone plates in similar tonal colours set the rustic scene, while long, curved platters on which the entrees were served, further created the relaxed feeling. Clustered around the table were vintage blue and green bottles, filled with bright yellow sunflowers and fragrant lavender. The girls immediately noticed this detail which reminded them of walking through the stunning stretches of sunflower fields and the lavender bushes growing in every quaint garden, including that of our hostel. The blue and green  bottles were also a nod to the similar glass vases which were part of our hostel’s decor.
The food was presented on simple white and glass dishes, maintaining the uncomplicated atmosphere. Being able to see the food through the glass dishes creates excitement and the neutral colours showcase the vibrant colours of the fresh produce which are so vital in Guiseppina’s cooking.

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Lavender blooming in Tuscany
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The green and blue bottles at our hostel

Smell: I didn’t have to do much to create the authentic Italian aroma – the fresh basil and juicy ripe tomatoes, together with the fragrant garlic and lemon set the stage pretty well! The yeasty warmth of freshly baked bread sticks further reminded us of being in the Italian mamma’s home. I lit a blood orange candle, which added freshness to the rich aromas.

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Fresh ingredients from Guiseppina’s home – Tuscany, 2006
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My key Italian ingredients in Australia, 2016

Sound: I love Spotify! I selected the playlist Café Europa, which wasn’t too cheesy, but the romantic music with foreign accents and classical nostalgic sounds definitely made us all feel like we were back in the heart of Europe! Of course, the conversation turned to reminiscing about our time spent there. There were many laughs and, when I brought out the old photographs, a few “OMG do you remember that!” exclamations, as well as comments from the occasional shocked sounding husband.

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Friends having lunch – Salute!

Touch: The organic feel of linen on your fingers provided the physical sensation of being in the countryside – understated luxury, a little rough but so romantic.
The different textures of the food, as always, play a vital role in how your “touch” sense is stimulated. It begins with the nibbles eaten with your hands – warm, soft bread sticks contrasted against the sharpness of hard pecorino cheese, which was also complemented by the gooey sweetness of onion jam. Entrees of arancini and fried zucchini flowers both had a crispy coating, the former with a melt-in-your-mouth inside but the latter, firm. These warm dishes were contrasted further by the cool, fresh deconstructed Caprese salad. This principle of hot vs cold, soft vs hard etc, continued throughout the meal, really stimulating your sense of touch.

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Wild mushroom arancini with garlic aioli
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Crispy fried zucchini flowers

Taste: Most of the menu was directly from Guiseppina’s Cooking School, however I substituted a few things to suit dietary requirements and increase diversity. I think the most important ingredient was LOTS of good quality extra virgin olive oil, adding a rich fruity flavour to the dishes.
Each couple brought an Italian drink, to complement one of the courses. I also served ice cold San Pellegrino Aranciata Rossa as the non-alcoholic option.

Nibbles: Homemade breadsticks fresh from the oven, (which my Little B so enjoyed helping to make), with a gourmet olive selection, sharp pecorino cheese and the piece de resistance, delicious onion jam which had the perfect balance of sweet and tangy flavour. Harris Farm Markets make their own, which, luckily, was so similar to Guiseppina’s homemade speciality. It made my week when I found it!
Italian Prosecco perfectly balanced out these rich flavours.

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Little B – my kitchen helper
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Home made grissini fresh from the oven
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Nibbles – grissini, pecorino cheese, onion jam and gourmet olives

Entrees: Wild mushroom arancini and crispy fried zucchini flowers served with a garlic aioli and a tomato dipping sauce. I used dried porcini mushrooms, which gave the most gorgeous depth of flavour. Guiseppina’s original menu included bruschetta. I didn’t want more bread as I had added in the breadsticks earlier, so I decided to re-work the bruschetta ingredients into a deconstructed Caprese salad. I used big balls of rich, creamy burrata, my absolute favourite cheese, and decadent buffalo mozzarella. Served amongst a medley of roughly chopped heirloom tomatoes, with fresh, fragrant basil and a good slug of evoo (extra virgin olive oil), caramelised balsamic vinegar and of course freshly ground himalayan pink salt and black pepper…so so yum! We also opened a bottle of beautiful chianti from Tuscany, a perfect accompaniment.
wild-mushroom-arancini

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Wild mushroom arancini, crispy zucchini flowers with garlic aioli & roast tomato dipping sauce
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Deconstructed Caprese salad with buratta and buffalo mozzarella

Mains: One of the most memorable pasta dishes I have ever eaten was the creamy pasta, made without any cream, in Guiseppina’s home. Fresh spaghetti with vibrant cherry tomatoes, basil and lots of garlic and parmesan cheese, combined with walnuts, both crushed and chopped, give this dish the most amazing texture and creamy taste. Ground walnuts and the oil they release mixed through pasta is definitely something worth trying! The combined effort and advice from the other girls (who have made this dish countless times) while cooking was so helpful, and not to mention fun.
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Chopped walnuts going into the pan
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Walnut oil becoming creamy
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Guiseppina’s special spaghetti

For a bit of protein to complement all the carbs, I decided on a simple white fish (ling), cooked with good quality olive oil, fresh lemon juice and lots of seasoning, on a bed of thinly sliced red onion and topped with wholesome baby asparagus, all steamed in a foil parcel in the oven. The clean flavours were great together with the rich pasta.
The chianti continued to flow into the main course, balancing out all the beautiful flavours of Italy .

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Oven steamed ling with chilli, red onion and fresh asparagus

Dessert: Another dish that we still talk about, 10 years later, is Guiseppina’s tiramisu. This easy recipe delivers every time, its decadence and deliciousness even convinced the girls who are on a pregnancy “no raw egg” diet, to have a spoonful (or two!). One lesson that I learned that day in Tuscany which I will never forget, is that REAL Italian tiramisu doesn’t contain any alcohol, and I think its even better this way!
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To contrast the rich creamy dessert, I added to the menu a sour cherry granita. The secret ingredient…balsamic vinegar! Both desserts were served in glass bowls, showing off the gorgeous layers of the tiramisu, and the stunning cerise pink colour of the granita. I picked a flower from my garden in the same shade of pink to garnish the chocolate dusted tiramisu – it looked pretty enticing.

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Tiramisu
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Sour cherry granita
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Through the looking glass

I brought out my favourite glasses which I reserve for dessert wine and liqueurs (by now I think I have 16 different types of glasses in my house!), and we salute‘d to lasting friendship and delicious food over chilled limoncello (itself, in an amazing bottle, which will definitely be up-cycled soon).

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Chilled Limoncello is served
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Mum’s almond biscotti

Homemade (by my generous mum) almond biscotti were served to end the meal with fresh peppermint tea…always room for more it seems!

Honest Outcome:
Good:
we laughed and reminisced and had a lot of fun cooking together, just as we had done on our travels 10 years ago – this was the main goal of the evening, so I would say it was a pretty successful night. My girlfriends were of the same sentiment, while the boys were very complimentary of the food and the Italian experience in general. The small touches definitely didn’t go unnoticed. … so I was happy.

Not So Good: I hadn’t anticipated how long everyone would chat for over the nibbles, or how quickly the entrees would take to fry, so by the time we sat down at the table, they were a little cold, but still delicious. Timing is everything!

Last minute lunch for 50: tips, tools and tastes

Once a year, my mum puts on a lunch for over 50 people to celebrate Jewish New Year. This is no ordinary lunch… it’s a banquet, meticulously styled and planned down to the last basil leaf and elevated ceramic platter. I usually sit down with her weeks in advance to discuss the menu and the way in which we’ll do something special. It’s a process we both absolutely love and look forward to each year. Unfortunately this year, my grandmother became quite unwell and my mum cancelled her soirée two weeks prior. However,my gran’s condition stabilised and the lunch was reinstated, just 48 hours prior to the guests arrival. This obviously meant that the many hours of baking, shopping, chopping and setting up were drastically reduced and we had to come up with a new plan. But if you know my mum, that was never going to mean lowering her standards.

I was so inspired by how she managed to pull it all together at the last minute – here are some of the lessons that can be learned.

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view from the top: salad bar with grains, garnishes and extras *

A salad bar was always the plan for the lunch, and this is mostly last minute work anyway. so the menu at large didn’t change much.  But one thing I have learned, is to get help! Peeling, chopping and roasting is very time consuming, so where possible:

Prep tip #1buy ready cut veggies (worth the extra cost when you are so short on time). also, specialised kitchen tools are very handy. My mum recently picked up this Chef’n® Stalkchop Cauliflower Tool in New York – its incredible and how much time and trimming it saves 🙂

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Prep tip #2: get someone (or 2 people) to be your kitchen hands.

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Salmon sashimi with wasabi peas

Style tip #1: food en masse looks great. My mum’s huge selection of large bowls and platters always look amazing filled with her gorgeous cooking and baked goods.

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roasted tomatoes with fresh basil, roasted corn with chilli, lime and coriander

My mum artfully presented all the elements of the salad piled up on a long wooden board, with certain ingredients such as the feta cheese in herb oil and the grains, served on the board in bowls of different colours and textures, creating beautiful height and a bright array of colour, making the whole board look so appealing. This also helps to engage all your senses. Nothing was too preciously laid out and so people weren’t afraid to tuck in and help themselves.

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deluxe make your own salad bar
Menu tip #1: make sure all dietary requirements are catered for. Quinoa and freeka, both gluten free, were the grains for the salad, alongside soft white bread for dipping and zesty za’atar bread (deliciously not gluten-free) soak up all the goodness. Dairy was kept separate and some salad without glazed salmon on top was kept aside for a vegan guest.

Menu tip #2: serve a selection of hot and cold food to really engage the senses. Combining temperatures in one meal enhances the flavour experience. A gorgeous kale, spinach and feta pie was served fresh from the oven to contrast the cold salad bar.

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Mediterranean flavours: roasted baby tomatoes, whole salmon with date syrup glaze on chickpea and date salad,  smokey babaganoush and hummus with soft bread

Prep tip # 2: accept help from your guests. My mum and I usually do the majority of everything ourselves. Baked goods and ice creams are usually frozen a couple of weeks in advance saving a lot of stress in the days leading up to the lunch. However, this year was different. My mum is lucky to be surrounded by beautifully caring, very generous friends, many of whom brought a dessert. It also helps that said friends are talented bakers, assemblers and ice cream makers!

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chocolate crunch ice cream, choc chiffon cake, peppermint crisp pudding and baked cheesecake *

On the menu was a creamy baked cheese cake, chocolate crunch ice cream, chocolate chiffon cake, caramelised mango and creamy yoghurt, peppermint crisp pudding (golden layers of caramel condensed milk, coconut biscuits and crumbled choc mint candy), double chocolate rocky road,  two huge fruit salads – one “red” filled with fresh berries, watermelon ruby red grapes and pomegranate jewels, and another tropical “yellow” one of pineapple, paw paw, papaya, mango with a ginger, honey and mint syrup. There was also an array of mini chocolates and nougat, a variety of indulgent biscuits and biscotti and a huge tray brimming with a sugar rush of brightly coloured lollies. Lets just say I didn’t have much in the way of a savoury dinner that night with all this delectable dessert left over!

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double chocolate rocky road, caramelised yogurt with mango pudding, cheese cake with caramel crunch topping *

On another note, while decor and presentation is vitally important to creating the right atmosphere, there is nothing wrong with simple.

Style tip #2: grocery store flowers are usually good enough quality and reasonably priced. Instead of the annual early morning  trip to the flower markets, a stop in the floral section at Woolies while picking up fruit and veg the day before was perfect for this last minute lunch. My mums stunning collection of vases and serving-ware ensured that style was not forgotten, ensuring that the visual sense was definitely well catered for in this multi-sensory experience.

At the end of the day, despite the aching feet and a lot of cleaning up to do, my mum was thrilled with her decision to host her lunch as usual. The most important thing at the end of the day is that all our friends and family were together, celebrating the new year in as we always do, and of course that no one was left hungry (for days to come!) and there was certainly enough sugar involved to send everyone off with blessing of a “sweet new year”. Well done mum, I’m always so proud of, and inspired by you!

*photos by Ingrid Shakenovsky, with thanks

 

 

Hentley Farm: A True 5 Senses Experience

Four years of marriage – seems like such a short portion of our lives and yet so much has happened! Rich and I celebrated our anniversary with a weekend in South Australia’s Barossa Valley and we wanted to do something special to mark the occasion. And what we found did not disappoint! Hentley Farm is a very special place – a small winery in Seppeltsfield with the most incredible on site restaurant. You can choose from a 4 course or 7 course meal, with or without matching wines (or the half pour option for people like us on antibiotics, cold and flu meds and having to drive home afterwards!).

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personalised menu

I can’t exactly call it a set menu – I gave them our detailed dietary requirements and they adjusted the menu to suit, not leaving either of us feeling let down because of our restrictions.

When we were initially seated, Rich commented that he felt like something was lacking in the decor/set up – we were seated in a small square shaped room with glass walls, seemingly perched on top of a hill, and surrounded by the greenery of the property. With very few tables in the room, nothing on them except our glasses, knives and forks (resting on a thick wooden branch), there was a lot of empty space – both visual and actual.

My response was that this was not only intentional, but very special.

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awesome cutlery on raw wood

SIGHT: This part of the experience was simple – glass walls enabling us to see outside, and feel like we were sitting amongst the natural beauty of our surroundings. The one solid stone wall and the wood tables, further gave us the feeling of being out in nature. The uncluttered table worked to highlight the artistic skills of the chef – each dish was a magnificent work of art. The simple, organic looking plates provided an uncomplicated backdrop to each dish, allowing the colours and textures of the different elements of each dish to pop. Another component of the visual experience was the vivid colours – both in the produce as well as the wine. The rosé was the most gorgeous raspberry colour and the sparkling Blanc de Noir, like watermelon.

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kingfish, asparagus, verjuice and puffed wild rice, with roasted almonds and the 2016 Rose

SMELL: The wine not only looked like the colour of gemstones, but the perfume of each one was more beautiful and complex than the next. The 2016 Rose in particular took me back to my childhood smelling just like raspberry cordial! The ingredients of each dish are sourced locally, and are completely seasonal so the freshness of the herbs allowed for the pungent aromas to really come through and enhance each bite. The most amazing smell of all was the rosemary smoke billowing out of the oyster entree. I learnt a very cool technique for creating smoke as the dish was brought to life at the table when the waitress poured hot water over the bed of fresh rosemary and dry ice.

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oyster with fresh passionfruit in rosemary smoke, quinoa cracker, quail eggs with curry spice and lemon, potato crisp with tuna and peppers

SOUND: The atmosphere was very sophisticated yet relaxed. There wasn’t any music playing but what we could hear were people chatting and laughing, as well as gasps of wonderment as each dish came out. Even though I can see where they were coming from with this minimalist approach to sound, I couldn’t help but feel that some quiet modern instrumental or classical music could have warmed the atmosphere.

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kangaroo, wild fennel, swede and broccoli

TOUCH: For me, what really made the experience stand out was the use of texture in the food. How the food feels in your mouth is equally, if not more important than how everything feels in your hands. The combinations of hot and cold, creamy and crunchy, rough and smooth were perfectly curated. From the bed of crunchy fresh asparagus under the delicate kingfish, to the earthy poppy seeds juxtaposing the silky passionfruit sour cream, and the warm gooey marshmallow on a stick to finish, it was a full on texture adventure.

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‘egg’ sour cream, passionfruit and poppy seeds
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wine roasted marshmallow

TASTE: Not only were the texture combinations sublime, but so was the taste of every single dish. The matched wines were beautiful and really enhanced the flavour of each dish – well worth the additional cost. We got a good taste of what Barossa food is all about with the local produce and wild native flora.

I have to mention one dish in particular that blew me away with its unique flavour combination – the dessert of frozen yoghurt, sesame crisp and liquorice cream, drizzled with dill oil. Yes, dill oil. Seriously, who knew that liquorice and dill were such a match made in heaven.

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yoghurt, sesame and liquorice with dill oil

Our experience was completed by a visit to the cellar door, in an old stone house, glowing with crystal light fittings, where we sat in luxurious traditional leather chairs in front of a warm open fire. We left with full tummies, a few bottles of Hentley Farm wine and some magnificent memories.

Click to visit Hentley Farm

Disclaimer: I am in no way associated with Hentley Farm, I just had a really good 5 senses dining experience and wanted to tell you about it!

Follow me to the land of milk and honey

After some long and pretty uncomfortable flights, a whirlwind 48 hours in Johannesburg, and VERY little sleep, Little B, my gorgeous mum and I, have arrived in the vibrant land of milk and honey – I’m in Israel! We’re here to spend time with my beautiful sister and her husband, and to have a real holiday – eight days of sun, family lovin and a whole lot of sensory stimulation.

I can’t wait for the authentic Israeli culinary delights, from the best falafel in the world, soft, doughy breads and delectable pastries, to all the amazing dairy. Then there’s the sounds of organised chaos, the smells of the ocean, the food and everything in between, the sights of the melting pot of cultures and religions, and the tactile experiences that are so a part of everyday living. Full on sensory overload and I love it!

So for the next 8 days, I’ll be consumed with everything that is Tel Aviv and getting heaps of inspiration for a future meal at home. Follow me on Instagram @sense_of_entertaining to see my daily snaps of what inspires me and uplifts my soul.