Entries from May 2009 ↓

EVOO is not a dirty word

Twitter has apparently eaten my food blogging. I’m sure I’ll get back into it – there are a million ideas whirling – but the combination of a bit more paid work and the domestic wrangling of two small children keeps getting in the way.

I couldn’t let this pass though. I went to the EPIC Farmers’ Market* yesterday morning intending to get a refill of my Homeleigh Grove Olive Oil. We’re big fans and always have a few tubs of their olives about, particularly the semi-dried for nibbling and the tiny, silky purple-black koronekei, which has a distinct rose aroma and loves a martini like no other olive.

We’d just finished our 4L of their “Lowana’s Paddock” oil, which is deliciously supple and fruity so I fancied their more peppery Homeleigh Grove style for a change. I was having a natter to Peter at the stall, when he said I should try the most recently processed oil, just nine days old. I had thought it was in a dark glass bottle like their other oils, but no the deep green was the oil itself:

evoo

Of course I had to come away with a bottle. It’s not cheap at $20 for 500ml but it is AMAZING. Owen was a bit unsure at first – it is so intensely green and smells just like clipped damp grass – but drizzled on some good bread it is a feast. Intensely fresh, pungent withh a slightly bitter aftertaste. Tastes like Summer just as Winter starts to bite.

You can buy the Homeleigh Grove and Lowanna’s Paddock oils and olives at the EPIC and Southside Farmers’ Markets, at Choku Bai Jo and at new fancy locavore store Kitchen Cabinet, in the Old Parliament House. Must get there soon.

(If you’re wondering about that title, perhaps this Australian classic will make it clearer. Then again, perhaps not. Still worth a click.)

PS – Does Farmers’ Market have a apostrophe? Really? Why?

Pamela’s Eating Tails

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Installments one , two, three, four and five.

It’s been a couple of weeks since I ran into Camel Man’s Wife and begged for a fillet of camel to play with in the kitchen but to date they have yet to deliver. The camp dogs have done better, with the Camel Man’s Boys dropping off enormous sections of back bone at various places around the community for them to chew on. We had one little dog drag a stinking piece of hump fat at least twice his weight into the arts centre last week in an effort to keep it for his own exclusive pleasure. He was most indignant when promptly chased back out.

I have nevertheless managed to get my paws on a little bit of dromedary on the sly. A friendly sparky called Richard had been staying with the Camel People while working on various jobs around the community, including fixing our hot water system (we had endured over two weeks of luke warm showers). Over coffee one morning before the sun had much of a chance to warm the day he offered me some freshly dried camel jerky. Marinated in sweet chilli sauce and coriander seeds, it was among the most tender, tasty jerky I’ve eaten – and having lived in Namibia for a couple of years where biltong from all kinds of bush meat is a fav snack, I’ve tasted quite a bit. Nice work, Camel Man. I almost forgive you for being so tight about providing meat for the rest of us.

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Ever wondered what a camel’s oesophagus looks like?

Despite the lack of camel there have been some other unusual menu items to get excited about. Roo tails are a favourite camping meat out here and can be purchased frozen at both the community store or road house for $7 a pop. Surprisingly there is considerable variety in the quality of tails – I am reliably informed by a long time connoisseur that the black ones sold at the road house are a little tough.
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