Tuesday, August 11, 2015

Australian truffle season

Australia has been growing truffles  (the little black/brown fungi which grows in the ground under oak trees) for some years now and my old home town  Canberra produces some very high quality truffles.
I was recently back there and was reminded that it was the  Canberra truffle season and they were available at the Fyshwick food markets. So I had to get some.
My first time buying truffles. I had eaten them before of course. The grocer told me about the truffle season and suggested  some uses. He reminded me of one.use I had previously heard; put them in a container was eggs and the eggs with absorb their earthy exotic flavour. Other suggestions were to put a little chunk in olive oil for a month or two.
Last week I made a chicken and mushroom risotto  with a little truffle folded though at the end.....yummy!
Today I tried the eggs I had put with the truffles. Just fried egg but it was delicious, it just took those eggs to another level!  Giving that fried egg a  beautiful beautiful exotic flavour.
Tomorrow will be eggs again for breakfast and after the truffle eggs are gone I wonder if i will be able to go back  to  plain eggs again.
Australian truffle season goes from about May to August, if I remember correctly.
Http://visitcanberra.com.au/pages/the-truffle-festival-canberra-region

Sunday, August 9, 2015

Tom Yum Seafood

This was my menu special I made on Saturday night. Inspired by the Thai classic soup.
Thai food in Thailand has so much more flavour than outside of Thailand. Thai's are not afraid to put more aromatics  into their food, lemon-grass, kafir lime leaves, galangal, lime juice and fish sauce.

Saturday, August 1, 2015

Sea Bass with ratatouille

The restaurant I went to is called "Indulge"  it is on Sukhumvit road in Bangkok Thailand. It is a few doors down from the corner opposite Terminal 21. I had passed here and read the menu before and it had looked interesting.
We just wanted a simple and easy meal. So I order the Sea Bass.
This has to have been one of the most artistic presented dishes I have had. The simple description was "Sea Bass with Ratatouille"!
There was olive and basil oil painted on the plate, red, yellow and green capsicum (pepper) purees and basil foam and of course the finely cut ratatouille.  It was  very nice!