Comments on: Masterchef fantasy restaurant menus – here’s mine

By: dylwah

dylwah — Mon, 06 Jul 2009 00:03:49 +0000

Nice Menu Zoe, Love the sound of that steak, DSO.

Drove past a cheap tequila barn masqurading as a Mexican restarant the other day which set me thinking about Yukatan and then saw your post and after all what could be a sweeter fantasy than a decent Mexican restaurant.

The table needs corn chips and three botomless bowls of salsa, for this i want tomato, mango and Chipotle. the table ought to be accompanied by a large galvanised tub full of ice and beer.

first up; prawn and squid, small, soft tacos. The prawns and squid have been dusted with flour, salt and pepper and deep fried.

second; a sharp and sweet cheviche/coktail. fresh fish and prawns and squid + whatever else is available marinated in lime with sugar and lashings of cilantro/corriander.

then some more soft tacos with seared chicken, beef and sesonal vegies.

Finish up with hot chocolate and more beer and maybe a pina colada.

Dylwah

By: Zoe

Zoe — Sun, 05 Jul 2009 19:50:28 +0000

I love all these ideas, and am salivating over the idea of seafood at 5:49 am*, which is unusual for me.

I think we need a progressive dinner party (boom-tish!)

* rotten are the children who wake up early in winter

By: Emica

Emica — Sun, 05 Jul 2009 14:18:47 +0000

Oh wow. what a menu.

Mine would be a laid back lunch sort of place. with a sunny courtyard pref with view. I’ve been getting to know the fishmonger at the farmers market so i’m going to riff on a fishy theme:
either crabs with fresh bread, lemon & mayo for diners to make their own sarnies (also help with 1st date nerves) or chargrilled baby squid salad with lemony – chilli dressing. Then maybe some herby, polenta crusted Huss, a fish I only just discovered which is meaty and fishy at the same time, with a marinated salad of blanched zucchini, capsi, fennel & baby carrots with agro dolce dressing.
For dessert – I know it’s not really in keeping, but geez it’s really yummy – trifle. Without jelly (i know, controversial) but with lots of booze.

By: Helen

Helen — Sat, 04 Jul 2009 13:11:58 +0000

I don’t think I can come at the three courses in winter fine dining style. Def not restaurant masterchef material. But based on what has gone down well with the critics around these parts, I’ll do an Eggplant Parmigiania. Just don’t ask how much olive oil is in it.

By: ampersand duck

ampersand duck — Thu, 02 Jul 2009 12:47:14 +0000

Kirsten, when I moved into my Canberra house, the whole back corner was chockers with Jerusalem artichokes. After a few years I was so sick of the taste of them, I dug them all out. Took me two years, and now years later I’m thinking of replanting them because they’re all that would grow in the spot I want to fill. They not only grow in Canberra, they take over!

By: Dr Sister Outlaw

Dr Sister Outlaw — Thu, 02 Jul 2009 12:37:39 +0000

hear hear – personally, I think Lebanese cuisine wins hands down for bulk pleasing

By: Kirsty

Kirsty — Thu, 02 Jul 2009 08:15:54 +0000

On the days when I’ve wandered around looking for lunch on whatever university campus I’m on, I’m always struck by the dearth of decent food for a reasonable price. It’s either high carb stodge of the over cooked pasta variety (Hello Sam!), or the dangerous saturated fats of pies and chips. When salad or anything resembling a vegetable is available it’s always so ridiculously overpriced I wander if I’m living in Central Australia rather than in Brisbane, Queensland.

Anyhoo, all of this dissatisfaction has led me to fantasise about a cafe on campus called ‘Food’. Unlike other outlets on university campuses it would actually serve food that had some taste and as an added bonus, nutritional value. I don’t quite have a menu worked out yet, but the emphasis would be on value and quality for the day time crowd.

I think Jamie Oliver has demonstrated that good, low cost catering can be done, it just needs someone in charge who actually has tastebuds. My guiding principle would be that everyone, no matter what budget, is entitled to good, well-prepared food.

By: Dr Sister Outlaw

Dr Sister Outlaw — Wed, 01 Jul 2009 13:05:47 +0000

And Zoe, your menu is tres divine – diff between you and me is that I can dream, but you would pull it off