|
|
Post by Avril on Feb 8, 2012 7:04:56 GMT -5
Honeyed locusts. ;D
|
|
|
|
Post by PigsnieLite on Feb 8, 2012 10:42:53 GMT -5
That should be a sweetie of which there should be no shortage in Oz!  |
|
|
|
Post by Avril on Feb 8, 2012 11:40:56 GMT -5
Mmmm. We have witchetty grubs. Best eaten not only raw but also still alive, so I'm told.  One of our pollies demonstrating the preferred method of eating them.  And here's the commercial confection: witcherry grubs.  Don't they look like cheetohs? PLite's bedroom, maybe?  |
|
|
|
Post by PigsnieLite on Feb 8, 2012 13:05:46 GMT -5
Hurmmm, I may like cheetos but I dont want to wake up orange. ;D
Do you eat grubs? They look quite juicy! The ones in the Philippines, which are usually found in coconut trees, are called o-ook, and are quite a bit larger.
|
|
|
|
Post by sunfrog on Feb 8, 2012 16:12:11 GMT -5
What did the Greeks eat that made them so smart and philosophical and good with words?
|
|
|
|
Post by Avril on Feb 8, 2012 16:44:46 GMT -5
|
|
|
|
Post by sunfrog on Feb 8, 2012 18:56:54 GMT -5
I would eat all of that stuff! There must have been more bees back in the old days. Honey was very popular. |
|
|
|
Post by PigsnieLite on Feb 8, 2012 21:18:01 GMT -5
Greek food is very boring. And ouzo is dreadful! Bleechhh.
|
|
|
|
Post by Avril on Feb 8, 2012 21:46:38 GMT -5
How about Greek almond cakes, Arch? They are a serious temptation for me because they're gluten free. Greek Almond Cakes (Kourabiedes)   Amoretti  Coconut macaroons are particularly deadly to my willpower:  |
|
|
|
Post by PigsnieLite on Feb 8, 2012 22:15:02 GMT -5
I dont like almond cakes. Now, MACAROONS are something else ... especially that yummy coconut encrusted one in the piccie. Oooof. I haf been known to eat 8 in one sitting.  |
|
|
|
Post by Avril on Feb 8, 2012 23:11:34 GMT -5
Yep. Kryptonite. Absolutely.
|
|
|
|
Post by Avril on Feb 21, 2012 1:57:41 GMT -5
Fantasy feast fit for a King
February 21, 2012 The Sydney Morning Herald
Read more: www.smh.com.au/entertainment/restaurants-and-bars/fantasy-feast-fit-for-a-king-20120218-1tfeh.html#ixzz1mzoi9QOc
Gastro Park's chef salutes TV's mediaeval saga Game of Thrones, writes Jacqui Taffel.
First comes a snack of raw venison, dripping with blood and pinned by arrows to a tree trunk, with liquid eyeballs and tapenade dirt. Then the raven's feet arrive, blackened and crunchy. The leg of suckling pig, trotter still attached, has perfect golden crackling, with a knife sticking out, ready to carve at the table.
But dessert is the show-stopper. It comes in a bucket, slapped on to slate platters with a trowel. Thrown on top are a gilded dragon's egg, honeycomb nuggets, ginger soil, chestnut sand and a large disc of unidentifiable white stuff, like a wedge of snow, with golden sauce poured over. The messy dish is shared by the table, spooned straight from the slate. All wait-staff are dressed in floor-length black cloaks with fur-lined collars.
The location is Gastro Park, in Kings Cross, Sydney, and chef Grant King is the inventor of this wild meal. He is also dressed in a fur-trimmed cloak, which he swishes with relish while introducing each course.
Diners hoot and cheer as the dishes emerge. The excitement is fuelled partly by the food and partly by the fervour of fandom. This feast is inspired by the cult television series Game of Thrones; many diners tonight have seen series one.
Based on the books by George R.R. Martin, Game of Thrones is a mediaeval fantasy saga. It's an addictive, lavishly filmed potboiler packed with violence, intrigue, murderous family rivalry and a fair dollop of sex. Think The Lord of the Rings crossed with The Sopranos. An award-winning hit in the US and Britain, it has yet to grip Australia.
As a marketing ploy for the show's Australian DVD release, Warner Bros asked King to devise a special menu, to be served at Gastro Park next month.
King had never heard of the show but it is the kind of thing he's always liked: "Anything about chopping dudes up, I'm into that."
After seeing the series, the Kiwi chef threw himself into the project with zeal, even travelling to a property outside Sydney to chop wood logs. Two types of moss were sourced from a garden centre. The biggest challenge was creating such a theatrical event with his small kitchen crew and space. But the brief suited his ethos, the reason he called his restaurant Gastro Park. "It's like a playground of gastronomy for me," King says.
It's rare to have this much fun at a fine diner; the food is delicious, not just about novelty factor. Much as he loves to play, King believes if a dish doesn't taste great, it's a failure.
Grant King preparing the suckling pig main course for his Game of Thrones Feast at Gastro Park, Kings Cross. photo: Daniel Boud Game-of-Thrones-dinner-at-Gastro-Park-067[2].jpg
Grant King. Photo: Daniel Boud
After the meal, the chef takes questions. For dessert, the white slab of "snow" is vanilla and buttermilk nitro rock, made by aerating buttermilk panna cotta, then freezing it in nitrogen.
The golden sauce is orange curd, the chocolate "dragon" eggshell, when smashed, oozes a liquid passionfruit and vanilla centre.
The eyeball snacks are liquid mozzarella, coated with cocoa butter and hand-painted by a make-up artist. King has a confession about the raven's feet dish: "To be honest, it's illegal to kill ravens." The feet are made from piquillo peppers in a black squid-ink batter. The superb "raven" broth is a quail and hare consomme. And the "blood" on the ''bleeding stag'' venison entree is a mix of bonito, soy and ginger.
Would he consider interpreting any other TV shows? True Blood? The Wire? Downton Abbey? King looks completely blank. He's never heard of any of them. "I don't really watch TV," he says.
He does say he'd like to do Darth Vader in chocolate. Can't wait.
Gastro Park's Game of Thrones menu, March 7 to April 7, $100 a head, minimum four people a booking, bookings essential.
|
|
|
|
Post by PigsnieLite on Feb 21, 2012 2:44:54 GMT -5
LOL, he doesnt watch TV! But I think Downton Abbey would be very dull. Are you watching that there already? AHA! I thought the eyeballs looked like cheese! If they had been real, they would haf been more shiny & gelatinoos. Whut the heck is tapenade dirt? |
|
|
|
Post by Avril on Feb 21, 2012 4:00:46 GMT -5
We saw Downton Abbey last year. Followed eventually by the sequel to the original Upstairs Downstairs which had no doubt inspired it.
Tapenade dirt (watch the vid) is rosemary, ground up olives and something else to look like lovely composty earth.
|
|
|
|
Post by PigsnieLite on Feb 21, 2012 4:04:53 GMT -5
Oh, so you already saw the 2nd series? I must be one of the few who actually liked Sir Richard!
|
|
