Entries Tagged 'Eating local' ↓
April 14th, 2011 — Eating local, Feeding people, Food Studies, Hunger
The Italian town of Bellagio sits at the tip of a peninsula that perfectly bisects the south part of Lake Como into two picturesque arms. I had the privilege in September of spending a fortnight staying there and living la vita Como. When I stood on the tip of the peninsula at la punta di spartiventi (“the place where the winds separate”) I noticed an olive tree a couple of metres out from the shore, its feet entirely submerged in the waters of Lake Como. Surely, I thought, this must be the northernmost olive tree in the world. After all, the Swiss border was only ten or so kilometres to the north and west.
But strictly speaking, I wasn’t correct. When I visited the town of Varenna on the eastern shore of the Lake and a kilometre or so further to the north, I found olive trees growing on the mountain side facing the Lake, even while alpine vegetation dominated the north side of the slopes.
The “olive line” is something to conjure with. That point north of which the olive tree won’t prosper serves, ideally, as the boundary of Mediterranean cuisine: beyond which, the cooking becomes butter-dominated.
Recently, UNESCO announced that the Mediterranean diet is going to be given world heritage status, joining a list of “intangible” cultural heritage that already includes the tango and Croatian lace-making.
But what is this thing called the Mediterranean diet? Most of us foodies would easily recognise the distinctions between, say, Moroccan cooking and Greek cooking and Italian cooking. There are parts of the Mediterranean coast where fresh and cured pork dominate the diet, and other areas of the coast where its consumption is nearly non-existent. Wine will be served in just about any Spanish café, but will rarely make an appearance across the Straits of Gibraltar in a Moroccan counterpart. What is it that could possibly link these cuisines?
It was Elizabeth David, I think, who was the first to popularise the idea of Mediterranean food as an ensemble, although the first edition of her A Book of Mediterranean Food was overwhelmingly a collection of French recipes, with a few Levantine ones thrown in from her wartime sojourns in the Greek Isles and Cairo. Other Mediterranean cuisines didn’t fair too well; she introduced paella with the observation that “it is the Spanish version of risotto”, which suggests a certain thoughtlessness as regards either Spanish cuisine or Italian cuisine, or both.
The origins of the “Mediterranean Diet” as some nutritional shibboleth lie in a study of the island of Crete after the Second World War by epidemiologist Lelan Allbaugh. But whilst his survey of the Cretan diet showed that vegetables and pulses were overwhelmingly eaten over meat and fish, most of those Cretans surveyed indicated this was more a matter of necessity than choice and that their favourite food was meat — particularly pork products — and they couldn’t get enough of it. Yet what we today evoke as the “Mediterranean Diet” probably bears little relation to how most Mediterraneans ate for most of history. As I observed in an earlier post, up until relatively recently, the Mediterranean diet was one of long seasons of malnutrition, interspersed with episodes of famine. Much of the Mediterranean makes for poor farming and the sea itself is comparatively poor in fish. Remember that a staple of the historical “Mediterranean diet” was air dried cod, imported from Norway.
Historically, as Clifford Wright observes, there were many Mediterraneans – at least two: east and west, Turkish and Spanish, Islamic and Christian. As he says, there is the Mediterranean defined by climate, another defined by sea, another defined by history. And there is the human Mediterranean defined by the movements of its people, which counters any static picture of the Mediterranean, including its diet. Since the fifth century the Mediterranean has seen the rise of Islamic civilisation, has shifted from feudalism to capitalism, and embarked on an age of exploration and conquest. Each transition has fundamentally altered the diet of those around the Mediterranean, especially the introduction of foods we now think of as quintessentially Mediterranean, such as oranges, lemons, eggplants and spinach by Arab agriculturalists, and tomatoes, capsicums and squash after Columbus’s footfall in America, with tomatoes making a particular late appearance in southern Italian cuisine.
But today a platonic “Mediterranean Diet” is ubiquitous, not just in cookery books but also in health promotion. It is merely one example of how, as anthropologist Sidney Mintz has observed in the North American context, every localised taste opportunity is taken by commercial enterprise and turned into some new national fad, made available without regard to place or season.
In 1993, Oldways Preservation Trust and the Harvard School of Public Health teamed up to introduce the Mediterranean diet to an American audience. They organized a conference to present the science, and unveiled a graphic – the Mediterranean Diet Pyramid – to make this approach easy to understand.
Oldways is a non-profit education organization. It founded the Mediterranean Food Alliance (MFA) to “improve public health by raising consumer awareness about the health benefits of following the Mediterranean Diet”. The Oldways website goes on to explain, “companies that manufacture, import, and sell healthy Mediterranean products underwrite some of the MFA’s educational programs. A number of these companies also apply to use the easily-recognizable Oldways Med Mark on their qualifying products…The MFA benefits a company’s bottom line while it also benefits consumer health. Dues are low and on a sliding scale, so companies of all sizes can participate”.
And to convince MFA members and other Oldways financial supporters — which include the International Olive Council — that they’re getting value for money, Oldways points to “increased sales of Mediterranean foods” as its first KPI, noting that since its Mediterranean Diet campaign took off in the mid-1990s, U.S. olive oil imports rose more than 137%.
And let’s face it, the one thing that could possibly link the disparate, diverse and ever changing worlds of Mediterranean cuisine I referred to earlier is olive oil. So perhaps promoting the “olive line” is important in ways I hadn’t begun to imagine.
February 20th, 2011 — Apocalypse-Friendly Eating, Eating local, Feeding people, Ingredients, Kitchen Garden, Pantry Challenge
I think that being an even mostly self sufficient household in the suburbs is a pretty mean feat to pull off. Some friends of ours two streets away are about 70% self sufficient in fruit and veg on their ordinary-sized domestic Canberra block, but goddamit, it’s a lot of work. Although it’s true that all veg you grow yourself is going to be a lot better than something you can find in the stupormarket, some things massively over-reward you for the effort you put in. That’s what we try to focus on in our own gardening – things that aren’t easy and cheap to get fresh, and that are particularly delicious when grown organically and harvested when perfectly ripe, like globe artichokes, asparagus, berries, etc.
Clockwise from 12 o’clock – Vietnamese mint, Vietnamese Basil, a flower and common mint.
We grow at least 20 varieties of culinary herbs, and at this time of year we eat something from the garden every day. The asparagus has finished long ago, but the eggplants are just flowering, and there’s rhubarb, sorrel, celery, beetroot, Malabar spinach, gherkins to preserve and chillies. Our Jerusalem artichokes have gone completely beserk and are more than 3 metres tall, twice the maximum height given in my new gardening book.
I planted three heritage varieties of summer squash this year to defeat the “omg I fucking hate zucchini” thing that happens when you are insufficiently vigilant.
But the classic big pay-off Summer crop is of course, tomatoes.
I eat a few cherry tomatoes occasionally out of season, and I eat preserved tomatoes year round, but there is a real tomato gorging going on around here at the moment. The kitchen garden crew made bruschetta for the parent information night at my son’s school last week, and I worked out afterwards there were nine varieties of tomato in the mix (on home-made bread, with a little very good olive oil and salt). People went nuts for it, as you can imagine.
Clockwise from top left: Black Russian, golden grape, tommy toe, green zebra, tigerella, an amazing yellow oxheart variety I don’t know the name of and black krim.
This year I’ve been experimenting with different ways to support growing tomato plants, in a quest to find the One True Method of Tomato Supporting. I made one metre round towers of 100 mm square wire 120cm high, but despite my high hopes they turned out to be pissweak and unable to cope with the weight of the ripening fruit. While picking was easy from the middle of the tube up, the bottom had way too much foliage and there was fruit on the ground which meant slaters and fruit flies and the deep sadness that is homegrown heritage breed tomatoes in the chook food.
I’ve also been experimenting with tomato preserving this year, and so far I have a frozen pureed roasted tomato sauce (with beetroot, carrot, bay, butter, red wine and vinegar), one precious cup-sized jar of tomato paste cooked down from a couple of kilos of San Marzano tomatoes I grew from Digger’s seedlings and most excitingly, several jars of passata.
Last year a lovely friend gave me a manual Italian tomato press, and I am in love with it. If you have to look after an end of Summer school holidays glut from a school garden, the “passatutto” considerably speeds things up. Even things like this:
If I were telling someone how to stock their kitchen, I would tell them to get a tomato press and a potato ricer and not to get a food mill. It is so simple a child can use it.
So if anyone who lives in Canberra would like my food mill, leave a comment.
Things got on a roll, as they do, and last Saturday morning my sister’s lovely elderly Italian neighbours invited us around to see how they did their tomatoes and to do some of our own. I’d read a squillion accounts of “passata days” but was still unsure how exactly to go about it. I knew that seeing it done by experts would be really helpful, and Angelo and Jenny were happy for us to join in.
They are completely delightful people, and the mental passata pieces fell into shape as I worked out what to do with the puree to ensure it was safe and would last the family a year. Put the puree into clean (not sterile) dark glass bottles, leaving a substantial air gap and cap them with crown seals (almost all home brewers will have ths equipment, and if you don’t know a brewer it’s all easy and pretty cheap to track down and use). Pack a large stock pot, Vacola boiler or 44 gallon drum with bottles laid sideways (aha! she says! sideways! that was the missing bit of information ! HOW VERY CUNNING!) with towels tucked here and there so the bottles don’t smash or make irritating jiggly-scrape-y noies. Bring it all slowly to the boil, boil for an hour and don’t remove the bottles until everything is completely cool – that might be the next afternooon.
During this period, lucky people will be taken for a burn in a 94 year old Ceirano, one of two of that model remaining in the world, and the only one in working order.
Some more pictures from the day follow, and even more for the very keen here.
The electric machine is very sexy and cool, but they they cost exponentially more than the $40, entirely satisfactory, manual one. The manual one really comes into its own when you’re processing a couple of kilos of tomatoes each week as they become ripe rather than having a crazed tomato frenzy.
What I really noticed, apart from the smell of properly ripe tomatoes and the extreme comfiness of the backseat of a WW1 era touring car, is that there is a kind of learning that no amount of book-learnin’ will get you. You have to watch, and talk, and muck in and ask questions and then you’ll start to work out what’s going on.
August 24th, 2010 — Canberra Wine and Wineries, Desserts and Sweet Things, Drink and Drunk, Eating local, Eating Out, Lunch, Reviews, Wine and Wineries
My dear friend Katie recently had the decency to move from Dangar Island to the same suburb I live in. We loved visiting them on Dangar, which is in the Hawkesbury river near Sydney and very beautiful, but it really is much more convenient to live around the corner and see each other several times a week.
It was her birthday recently, and she wanted a nice lunch out. Well, actually she wanted dinner but what with her and partner Aneal’s three year old, our children, two sets of babysitting arrangements and a desire to drink wine we ended up at lunch at Shaw vineyard’s Flint in the Vines in Murrumbateman, about a half hour drive out of Canberra. It’s being run by Grant Kells, one of the guys behind the swanky but by some reports over-promising and under-delivering Flint Dining Room and Bar in Canberra, and front of house is run by former Longrain sommelier Jai Dawson.
And don’t worry, I am not missing the irony of my first post in forever being a restaurant review, which I never do.
Aneal eats fish occasionally, but not meat or gluten, and Flint’s menu seemed pretty flexible. There’s a very decent kid’s menu and there were well behaved and charming children of all ages enjoying lunch in big family groups.
The wine list is very, very reasonable, particularly if you stick to the Shaw wines. We had some shampoo to start, the Shaw sparkling semillon for $26. I was enjoying the slightly sweet lemon-y and biscuit-y flavours until Owen said “lemon cheesecake!” We had the Isabella Riesling, $33, with mains and it had the same lemon myrtle kind of flavours – must be the house style, hunh?
It’s a comfortable but unponcy joint, a dining room with an open fire adjoining the vineyard’s cellar door tasting area.
We were planning to take our time, so all had entrees and mains and shared a couple of desserts.
Katie had “Pork Belly and Toasted Hazelnut Terrine, Red onion jam, toasted brioche”
The terrine was just past nicely crumbly and heading towards dry, but as you see it was tasty.
Aneal had Seared Yellow Fin Tuna Green asparagus, baby herb mix, white truffle dressing
I Do Not Approve of white truffle dressing in Canberra in August. For quite a few reasons. Or asparagus, really, but the tuna separated softly to the tooth and was quite delicious.
I had a special, tempura prawns with a something sauce and nori
I don’t know what’s happened to me, but I’m losing my tolerance for sweetness. I can remember thinking as I tasted it that I should have known from the menu description it would be too sweet; cloying. Lovely bouncy prawns, though.
The final entree was Owy’s Quick Fried Spiced Calamari, Blue cheese aioli, lemon.
This is one of those “Masterchef Aaron YumYuk” things. Horrible and wonderful at the same time, although I’m not sure it’s on purpose.
For mains, Katie and Owy had the Wood Fired Weekend Roast
It’s pretty cheap at $26, but even for that you don’t want the beef cooked beyond medium. The yorkshire puddings, on the other hand, were perfect.
Aneal had beautiful Wild Barramundi Meuniere , brown lemon butter, steamed Kipfler potatoes
and I had “Master Stock Braised Pork Belly, Sautéed king scallops, Ginger soy mirin glazed wild mushrooms”
again, too sweet, and again, beautifully cooked lovely fresh seafood.
I’m over sweets, but I was really looking forward to some cheese – but they were out. Sniff. The desserts we shared aren’t on the current menu, so I’m struggling to remember how they were described. We had a pannacotta with a chocolate and hazlenut gelato
The other, much less successful, dish was a trio of chocolate desserts:
On the left was a chilli-chocolate mousse, which was fine. In the middle was a chocolate and banana brulee. There is no reason, however, to put banana in a chocolate brulee. Or any other kind of brulee. If I’m going to have a hot banana, I want it flaming in rum, goddamit. The final element was a large, crumbly dry cakey type arrangement that seemed liked it should have been served up by someone wearing a nosering and birkenstocks.
The service was brisk enough, and the waiter responded very well when I replied to his question about how our mains were by holding up a long, curly blonde hair. We’d all thought it was unfortunate but no big deal, but as expected the cost of the dish was removed from the bill. If I was the owner, I would ask that in future he not carry it suspended from his hand, face aghast, all the way back to the passe and shout out “Chef! A hair!” quite so loudly. The other staff were an endearing mix of country girls with painstakingly dishevilled updos.
For a long enjoyable lunch and plenty of wine, the bill came to under $100 a head. If you’re going, I’d stick to the seafood and pick up a bottle of the sticky on the way home. It was a very nice lunch, and we all had a lovely time.
April 15th, 2010 — Apocalypse-Friendly Eating, Eating local, Feeding people, Food for Babies and Children, Kitchen Garden, SOLE, Stephanie Alexander Kitchen Garden
My son’s school (as I have mentioned quite a few times already) is the Demonstration School for the Stephanie Alexander Kitchen Garden Foundation program in the ACT. The program is now being rolled out across Australia, funded by the Federal Departement of Health and Ageing. There’s a demonstration school in each State or territory, which gets established first, gets extra funding and then has a role encouraging and guiding more local schools to particpate.
The motto of the Program is “Growing, Harvesting, Preparing, Sharing”. But before you get to that point, you have to do all the stuff in that post header up there. It’s an absolutely massive undertaking; one I don’t think I really understood at the time, 18 months ago, when a bunch of kindergarten parents got the Principal on board, whipped up an application and crossed our fingers. The $100,000 that a Demonstration School is awarded sounds like a substantial amount of money, doesn’t it? $40,000 is for staff costs for the part time kitchen and garden specialist teachers for the first two years the program runs. Which leaves $60,000 to build a kitchen with 4 workstations, an covered outdoor area and a productive organic veggie garden. Then you have to find the money to pay the ongoing staff costs.
There’s lots of great information on the foundation site about why you’d want to participate in the program, the program goals, and the benefits for schools, children and communities. But this post is about what it’s like for community and parent volunteers trying to get this off the ground. It’s strictly my personal account and unconnected to the school, the foundation or anyone else.
We found out our application was successful in December 2008, and we had a meeting during the Summer holidays inviting lots of community groups and members. We got off to a good start by dividing up the tasks into a few main areas, with a co-ordinator for each -
- Project Management
- School and community connections
- Donations and Sponsorship
As the need was identified, we added Volunteers and Equity as separate areas.
I originally started off in the Marketing/Information role. I did a bunch of useful stuff like setting up a wiki and and a blog and trying to attract some community attention by writing an article for the The Canberra Times‘ Food & Wine section.
Part of the idea of the wiki was that we could document as we went along, so that we had a resource available for other schools implementing the program. But we were using free software that never really quite worked for some people and it fell into disuse. In my work life, my boss and I have tried (and failed) to get people to blog enough times to not take a lack of engagement personally. Despite the fact that it wasn’t that useful in the end, it does function as an accessible repository for all our application and planning documentation.
Left, the old “community room”, right, the kitchen shot from the dining room, which is three steps up. The door at the far left of the old pic is in the middle of the new pic.
I ended up taking over the Sponsorship role when another person couldn’t continue in it. Unfortunately I wasn’t very effective at all, due to a combination of lack of time, always having a rambunctious three year old with me and having no relevant skills or experience. I’m good at the talking to producers and making connections part of things, but not the more formal (and bigger $) sponsorship stuff. We’ve done some stuff I think is really great, like mostly stocking the kitchen from donations from school families (and scavenging at the tip and op shops). We wanted the kids to see that things didn’t have to be in pristine matching sets, or brand new, that cooking just happened with what you have. Despite some wins like this, I would suggest that where possible, you get volunteers playing to their strengths (and not trying to persuade anyone of anything while a toddler is holding their leg).
From the time we started trying to drum up some enthusiasm in the school, there were some people in the school community who were not pleased that the school was participating in the program and unhappy about the way things had unfolded.
The school’s initial application was rejected for insufficient kitchen and garden space, and the application period was extended. In that fortnight, a new group of parents got involved and wrote the successful application. But because all our kids were in kindy, we didn’t know some important context; for example, that parents had fought hard to create the school’s (excellent) performing arts program and were afraid it would be swallowed by the resource demands of a new, sexy program when the funding for staff ran out after the first two years.
Other threads of discontent centered around a view that there’d been a lack of consultation in the application process (true; but I don’t know how we could have conducted a meaningful consultation in that two weeks) and a concern that the school already struggled to attract enough volunteers to run the Canteen, etc. (For those non-primary parents out there, our school is unusual in having a 5 day a week Canteen; most are part time and some have shut.) Some just couldn’t see the point or relevance of the program and thought the curriculum was already overloaded.
One useful thing we did to address these feelings was co-host with the P&C a meeting inviting people to come and raise their concerns. People who couldn’t attend the meeting were invited to give us a few words on a issue they wanted considered. We made it clear that although our application had been accepted by the Department of Health and Ageing and the Foundation, nothing had been signed off. If there was sufficient opposition, we were prepared to pull the plug. There wasn’t a huge attendance, but we (in fact, mainly the Principal) covered all the matters that were causing concern or distress. It helped clarify for those of us pushing for the program that communication within the school community was vital, and reassured us that there were strategies in place to deal with the problems and difficulties as they arose.
A further event that worked well was a Harvest Festival held in late Autumn last year, inviting the broader community for lunch and a seminar about the four year old revitalisation project of the outdoor areas of the school, and how the kitchen garden continued that work. By this stage we’d got it together to feed everyone when we wanted people to turn up, and it was gratifying to see people tucking into to their frittata, soupe au pistou and home-made breads and observe the excitement building. We started to get some ideas about other ways to use the kitchen as a community resource, such as having the baker of the magnificent bread run a workshop to fundraise, inviting the new-ish Somali families at the school to teach a class, running a session on jam-making with the summer fruit glut and the like.
From a sad piece of failing lawn, to de-cooched green manure, and finally a giant veggie monster growing corn, melons, tomatoes, beans, edible flowers, pumpkins, etc, etc. Our awesome gardener, Rik Allan, tends to use heritage varieties because aside from being open-pollinated, they look cool and pique the kids’ interest.
We were successful in getting an ACT Government grant which meant we could employ the garden specialist to begin developing the garden while the kitchen was being built. It would be very hard to start as the kitchen teacher with no produce, particularly as the focus is on using what the kids have grown. Other grant applications were unsuccesful. Win some, lose some.
Those of us heavily involved have been relentless prosleytisers. The garden is at the front of the school, on a fairly busy road (for Canberra) across from the local shops. The visibility helps – a bunch of kids who’d broken into the garden and snapped a couple of trees one night were scared off by a guy in a flat over the road who roused on them and called the cops. He was visited the next day by our Principal bearing a gift of eggs from the school chickens to thank him. I was painting the kitchen one Saturday afternoon with a couple of others and a family who’d just moved to the area wandered in and asked us if they could look around, and what was going on; they stayed in the garden for about an hour. More than 250 people came through when the garden and kitchen were open as part of the Open Garden scheme.
There have been regular meetings and working bees and also times when the garden needs to be watered and cared for over the long holidays, or shorter periods when the garden teacher is away. Like all community based and community building endeavours, you can’t build a school kitchen garden without substantial committments of time, not least from the school’s Principal. In fact, I’ve left an crucially important thing out … fyrst catche ye Principal; you simply can not do it without their enthusiastic support.
Most people seem to be appreciating what they’re seeing, and I think once kitchen classes start next term and kids go home wanting to make dinner for their family more people will see what we’ve been on about. The kitchen and garden were launched a few weeks ago on 25 March, and there were a couple of hundred people there to celebrate with us; people from the Foundation and the Health Department, CIT (the local trade education body) and the restaurant community, parents and community members.
In her speech at the launch on 25 March, my friend Chris spoke on behalf of the community and touched on how hard the application process had been. The point was picked up by Stephanie Alexander in her speech who said she was glad to hear it said; it’s true and it’s supposed to be hard. Because pulling it off, and keeping it going are really hard things to do.
But it’s worth it – in her speech, Stephanie Alexander read out a letter from a mother of a child in the program in country Victoria who has become a red hot veggie gardener. Afterwards, in the kitchen, one of our teachers told her that since the school had become involved in the program, seven children in her class had started veggie gardens at home. That’s an amazing figure; roughly a third of the class.
There’s a report on the launch from the Foundation, and lots more garden pictures at the school’s site.
April 6th, 2010 — Eating local, Eating Out, Events, Reviews
That was the slogan of last year’s Melbourne International Film Festival. It got me thinking about food critics, and what they do. We tend to only reflect on the role of food critics when they’re in extremis: Leo Schofield getting sued for defamation; the French chef Bernard Loiseau and the loss of a Michelin star; or – horror of horrors – the Australian’s John Lethlean laying into Cheong Liew.
But what is restaurant reviewing all about? Nowadays, for most of us, if we want an opinion on a new restaurant in our neighbourhood, we’d probably go to some online site where diners rate the reasturant and offer their opinions. There’s a lot of debate about whether we’ve yet reached the age of the citizen journalist, but surely we’ve reached the age of the citizen critic? When it comes to something as quotidian as dining out, or a film, or a brand of whitegood or hi-fi, surely everyone is a critic. Do we really expect a food critic to add to this? Do we expect a restaurant critic to approach the task in the same way as a music critic will approach a recital, or a drama critic a play? Did they ever? Do we need a ‘specialist’ to interpret the dining experience to us in the same way as, for example, an art critic interprets art? What does it mean to a ‘specialist’ when it comes to consuming food in a restaurant?
I lived in Toronto in the first half of last year, in a neighbourhood at the west end of Queen Street West (that is, west Queen Street West). Queens St West runs from downtown, but the wester it goes the more it becomes like an extended version of Gertrude St Melbourne: a motley mix of convenience stores, pawn shops, second hand dealers, ethnic eateries, independent avant-garde art galleries, trendy cafes, social service providers and boutique hotels.
The area, like Gertrude St, is bordered by public housing – or what they call ‘project housing’ – and a local performance artist, Darren O’Donnell (no relation), worked with kids from the local Parkdale High School on a project called ‘Eat the Street’, glossed as Parkdale Public School versus Queen Street West (Darren likes working with kids: one of his earlier projects was to offer passing adults ‘haircuts by kids’ – under the supervision of a stylist of course).
O’Donnell took a group of students from Parkdale to review eleven restaurants in the Queen Street West area, over a month and a half, culminating in an awards ceremony. Here are examples of what some of the schoolkids-turned-restaurant reviewers had to say about some of the restaurants on the project’s blog:
‘The washroom is too small, smells bad and it dirty. Atmosphere is good. Pretty room colours. Good outfit. I like the music’ – Tenzin Paldon
‘Very good chicken curry with rice. Okay service’ – Tenzin Chokden
‘Service was pretty fast for a big group. There was a hair in my food’- Anh
‘It was very good and spicy’ – Tenzin Choesang
‘Bathroom = 8/10. Small, but feels good, isn’t dirty. Although small, feels nice and comfy. Sorta loud. Deer Burger: I feel really disturbed and disgusted. Wonder how it’ll end up like… Burger good and all but the sauce and ingredients on top are too overwhelming and strong. Doesn’t quite fit in well’ – Ann
‘Talihun threw up some food in a toilet because it tasted like his hair’ – Monlan
(You may have noted the apparent surfeit of kids named Tenzin: the area is home to one of the largest expat Tibetan communities outside of Asia)
Badging this as Parkdale Public School vs. Queen Street West 2: Eat The Street is explicitly oppositional. But it highlights what is at stake here. When a street like Queen St West or Gertrude St starts to change and gets a reputation as a hip or cool or edgy place — whether for its food or its art or its clothing boutiques or whatever — it is because a group of people has interpreted it this way and sold that interpretation to the world. Sharon Zukin, an American scholar of gentrification, calls these people the ‘critical infrastructure’: they range from the museum curators to the art gallery staff; from the restaurant waiters through to the restaurant reviewers — and, we would now have to add, online reviewers and ‘subcultural guides’ and blogs and so on. As she says, they ‘establish and unify a new perspective for viewing and consuming the values of place’. And in this way, of course, they also establish market values. And for Zukin, what goes for the built landscape goes for the menu as well: that shift from place-defining to market-defining.
Yet although the group that is able to communicate information about new consumption opportunities is expanding thanks to the internet, the critical infrastructure is not a job for everyone: it requires people with the requisite cultural capital, if not financial capital. Those kids from Parkdale Public School do just what critics do: they visit restaurants and write up their reactions. But what they’re doing, in the context of the gentrification of west Queen St West, is also something totally different from what restaurant reviewers do.
Update: there has been an Australian version of Eat the Street in Launceston (with a photo blog and (pdf) awards), inspired and supported by the Toronto collective Mammalian Diving Reflex. There’s a lot to say about this phenomenon as performance art: the place of children in public dining; their empowerment and voice; being made to remember what was important to us as kids when dining out; and so on. In my post I’ve focused on a fairly narrow aspect of the Toronto example – the seeming opposition between Parkdale School and Queen St West – to make a point about gentrification and cuisine and the role of restaurant critics however broadly defined. I don’t know enough about the demographics of Mowbray Heights Primary School to say whether any of this is relevant to the experience in Launceston. Anyone? Anyone?
January 11th, 2010 — Cookery Books and Food Writing, Eating local, Feasting, Feeding people, Food writing and writers, Kitchen Garden
There’s something about the sound of that name “Wheeo”, doncha think? It came to mind today, watching my elder son hurtle down the slide at the waterpark – it’s a sound of exhilaration and anticipation, but there’s a delicious thrill of risk to it, too. At least the first time around, you don’t know how cold it’s going to be when all of a sudden you’re immersed.
It can be a little daunting when Twitter comes to life, but like splashing down on a hot day it’s relieving and exciting all at once. I first met Tammi of Tammi Tasting Terroir (and @tammois) when she’d come to Canberra for a conference related to her PhD (yeah, it’s about food). We’d planned to go out for a drink but the combination of my small children and her tight schedule made it too hard. Instead, she came to my house, the morning after the conference had finished.
We share a lot as it turns out. We are Serious Home Cooks, both completely obsessed with food and feeding people, and we both love reading and writing about food. We hit it off, and Tammi and her family recently invited us to spend New Year’s Eve at the country house of their friends Antonia and Mark, a couple of hours drive from here. Owen was in Melbourne with an old friend for NYE itself, but joined us after a couple of days.
The house itself was beautiful, the only drawback the sincerely expressed and repeated warnings about brown snakes. I’m not too thingy about snakes as a rule, but that’s because I live in the suburbs and never see any. So the idea of my rather silly 18 kilo toddler being bitten in a place which is out of mobile range, has no landline and is a good hour’s drive away from a hospital made me a big angsty. Fortunately Snake Education 101 from the four larger children seemed effective. The one snake that was spotted (yep, a brown one) was terrified off by Tammi’s husband Stuart’s desperate desire to kill it, by his stashing of sharp threatening spades near the scene of the spotting and by his general air of manly readiness.
For fear of brown snakes, no clothes were washed.
I mentioned that the house was beautiful, but it was also full of beautiful things – indigenous and contemporary art, wonderful books, rooms crammed with beautiful Turkish carpets, interesting found things, such as the beautiful bowl of nests which brought Gay Bilson to mind, and linen cupboards stuffed with super-soft old white damask sheets.
From the bedroom we stayed in.
We had a few friends around for a drink before Christmas and my friend Chris (an ex-chef) asked laughingly while she enjoyed a Rhubarb Fizz made by one of the other guests whether my friendships were self-selecting around food. I suppose it’s no stranger than others who share a common interest coming together; probably less so because food is so social. And while it’s true that most of my friends care about food and cooking, to most of them it’s not so deeply embedded as it is with Tammi and me. We could talk about food all day, interrupting that only to read about, make or eat food. And we both left Wheoo with new treasures jotted in our little notebooks – for me in particular, Tammi’s basil and garlic hollandaise which is so good that it has returned hollandaise to my inner list of Things Worth Eating.
The books I took for my holiday reading were Richard Olney’s Simple French Food, Alice Waters’ Chez Panisse Menu Cookbook, and Julian Barnes’ The Pedant in the Kitchen. I didn’t open any of them, as it happened, although Stuart read some of the Olney. Tammi had brought her own stash of books, so I read Lauren Schenone’s The Lost Ravioli Recipes of Hoboken and some of Barbara Santich’s Looking for Flavour instead. The owners of the house are also food nerds, and in addition to the supremely well-stocked kitchen, there was a bookcase of food and wine books. Whenever it wasn’t stuffed with food, the table looked like this:
I don’t always cook well with others (sounds like it should be on my school report), particularly in my own kitchen, but Tammi and I quickly settled into a rhythm of each preparing parts of the meal. The exception was my introduction to ravioli making, and there I was very much the student. In the week I’ve been home I’ve broken my pasta machine, bought a new one and read quite a bit of Marcella Hazan.
Despite the thousands of recipes in the house, mostly we both cook improvisationally. One of us would suggest a dish, the other come up with something sympatico to accompany it. Tammi’s described some of the yummies (with pictures) at On Cooking and Feasting, Merrily.
Here were some of the highlights that occurred before my poor little camera died:
Tammi embraced breadmaking at Wheeo. It meant we could stay in the house and not have to go anywhere and still eat proper bread. WIN
Pasture fed Columbooka T-Bones from my sister-in-law’s farm in Southern NSW. We shall not mention the little incident with the brazier. Stuart made a giant bowl of horseradish sauce so delicious we ate it all. That would have been at least half a cup each, but in our defence it was made with yoghurt rather than cream.
Tammi and I share a predisposition to frugality and a hatred of stingyness. The tomatoes were stuffed with crumbs made from one of Tammi’s loaves, herbs from the garden, olive oil and about 18 cloves of minced garlic.
We had no cream so Tammi infused some milk with herbs from the garden to make a delicious potato gratin to eat with the pork. Stuart’s home-cured olives were what really made it sing.
I unrolled a rolled boned forequarter of Wessex Saddleback Pork from Mountain Creek Farm and found some nice things to go with it. I love fennel with pork, so made Owen pull over on the way back from picking him up to join us. If you are going to pick herbs from the roadside, there are a few things to keep in mind – the less traffic the better, wash the spiders off (there were two) and if you’re in an unfamiliar place, check the goddam garden first. There’s no point foraging if it’s there to harvest.
We cooked the pork on horseradish leaves from the garden, and they became so deliciously luscious what with the pork fat, lemon, fennel and wine that we ended up slicing them finely to eat with the pork. I brought some horseradish home and planted it, so hopefully there’ll be a lot more of this in the future.
There were a great deal more veggies and salads that it may seem here, and considerably more wine, as it happened. This wasn’t wine, however, but the Rhubarb Fizz made by my friend Jem. It was supersweet, but a nip of gin balanced it up nicely.
It struck me thinking about it afterwards that Tammi and I cook together like musicians jamming – confident, mature, communicating with a glance, riffing off each other and then getting to feast too. Neither setting out to impress the other, but to make something that is impressive, something coherent, satisfying and enriching to the people we care about.
Since coming home I’ve finished the Julian Barnes book I took away and neglected (hmmm, in my best Marge Simpson voice. Despite long experience of sophisticated cooking he has remained a bloody kitchen pedant, and I’m no friend of them) and I’ve started the Olney (a proper book, with long complicated sentences).
My favourite food of all to make is a composed salad, a meal on a plate, heavy on the veg. It was the first food I made for Tammi, and I can’t think of a more perfect example of food guided by experience and taste rather than recipes. It is the joy of food that is never the same twice, the ingredients, company, location, mood, season, changing but never losing the heart-joy of placing on the table something that you are hopeful – and confident – will be enjoyed. Richard Olney is speaking here on the subject of such salads, and their endless variation, but I hope that his words are as true of these friendships born in front of the computer screen and cemented at the table –
… One could go on forever, and, in practice, one does.
Richard Olney Simple French Food
Tammi in the kitchen.
September 20th, 2009 — Canberra Wine and Wineries, Drink and Drunk, Eating local
Okay, so this is another winery that really shouldn’t be on the list, but…
Our Man and I first came across Collector Wines at the Cafe in the House* annual goat BBQ. It went down very smoothly and we wanted to try it again just to make sure it wasn’t the siren song of roast goat that lured us to the second glass.
A quick phone call to winemaker Alex McKay confirmed Collector doesn’t have a cellar door.
“I’m concentrating on getting the wines right first,” he said (or something like that – can’t read my notes). In any case, you’ve gotta like someone who’s more focused on what ends up in your glass than worrying about all the extras. It’s a decision that carries through to the bottleshop floor – Collector produces only two wines, a reserve shiraz and the Marked Tree Red, which both King James and Captain Hooke** give props (…the Ali G eps do come in handy at times).
The wines are available across Canberra: Airport Market Cellars, Plonk at Fyshwick, Cox Kelly in Civic and Georges Liquor Stable in Philip, as well as some of the IGAs (Deakin, Ainslie , O’Connor, Lynham). Alex explained most stores have the 06 Marked Tree Red. The 07, a frost year, had a low yield and the 08 has just been released. According to Alex the 08 is closer to the style he’s chasing – a lighter shiraz that still packs a punch – a bit like a burgundy.
With a slight nod to symmetry, we picked our bottle of 06 Marked Tree Red from the Kitchen Cabinet in OPH for $28 and matched it with a big, juicy Angus steak. The wine was deep red, almost magenta in colour, with a hint of white pepper on the nose and lots of berry flavours – fruit with a touch of sweetness but a dry peppery finish. It’s soft, juicy and went down a little too easily if you’re eating out but since we were at home…
Cellar door or no cellar door, if the 06 is this good, I’m very keen to try to an 08. And who knows, maybe OMIC will crack open his
moth collection wallet for a taste of the reserve.
*I always want to call it Cafe in da House – too many Ali G episodes I guess
**or should I say James Halliday and Huon Hooke both rated these wines highly
These posts are cross posted from Our Notional Capital, where Dame Pattie blogs with her partner, our man in Canberra. The progressive list of Canberra and region wineries is here.
September 2nd, 2009 — Canberra Wine and Wineries, Drink and Drunk, Eating local
Okay, let’s get the obvious question out of the way first. No, we didn’t get to try Tim Kirk’s fabled shiraz viognier. Yes, it was a little disappointing but hardly surprising given it’s considered by many to be the duck’s nuts of Canberra wines. In any event, there were plenty of other wines to taste including a sem sauv blanc, some shiraz, a couple of viogniers and even a young port taking its first baby steps.
Along with Helm and Lambert, Clonakilla (church meadow) is one of three wineries claiming to be the oldest in this region (and we’ll let them work this one out amongst themselves). Whatever the case, the Kirk family as been growing grapes and making wines for almost 40 years and happily this experience shows in the bottle. They’ve had plenty of time to get the shiraz viognier mix right too, having adopted the practice of adding a touch of viognier back in 1992, after Tim’s trip to the Rhone Valley the year before.
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