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lon and a strawberry jammy soft and almost mushy suspiciously seedy and most of all insanely sweet look ma i just ate a flower somewhere along the trail that the jman and i frequently run sits a grandiose looking fig tree god knows how old it really is because it s a massive tree and since the summer days it has been our pit stop each time we run it was from that tree that i tasted my first hand picked fig and there s been no turning back ever since i suppose i will now have to shamefully admit that we ve been hanging around the tree and spying the figs and on a number of occasions helped ourselves to the rare because i m certain that there s an old italian man lurking somewhere in the bushes picking the good ones while we re at work perfectly ripened fig before running away gleefully like giggly but guilty schoolkids hangs head in shame these days the fig tree is the only thing that gets me excited about running waking up this morning to go for a run was all of a chore until the husband drew the fig tree trump card but there s the fig tree darling he persuaded as i stubbornly refused to budge from under the covers and it wasn t much longer before i found myself lacing up my runners and pounding the trails the tree gave us 2 figs today and there were another 3 that we purchased with a gold coin from a cafe we had breakfast in incidentally from an old little italian man s garden ah to have my very own fig tree one day but for now i will still have to run for my figs 1 comment the cooktop dilemma posted in home improvement life with tags cooktop on february 9 2010 by thepseudoepicurean the husband and i are in the midst of planning for our new kitchen and one of our biggest headaches at the moment is finding the right stove it doesn t have to be perfect but we ve got a few criteria that needs to be fulfilled and despite the wide array of stoves available to us both australian and european made this has proven to be a much greater challenge than we imagined first off these are the things we look for in a stove a 90cm 5 or 6 burners b must have a wok burner of at least 15mj h but ideally 17mj h and above c the wok burner must be on the side panel and not the middle and if coupled with a smaller burner in the same panel it needs to be in front d the dials should ideally be at the front and not the side dials on the side just mean space wastage just 4 simple criteria and almost nothing we ve seen really meets them all now meet the highland cooktop the 6 burner highland cooktop there is the highland that we ve been looking at and ogling over it is perfect it truly is a work of art with 6 burners 2 x 22mj h wok burners and is about 98cm long there is ample room on the stove with each burner well spaced out from the other and the husband and i can finally work side by side without a fight but with a price tag that could afford us a trip to the moon and back we ve unfortunately had to shelve away any hope of owning one and explore other options then there s the ilves the mieles the boschs the blancos the smegs we ve pretty much ruled out the common brand blancos and smegs price wise they don t come cheap but they are not much different from the electroluxes or westinghouses so that leaves us with ilve and miele we re leaning more towards an ilve because we just like to be anti establishment there s too much hype about miele and the specs don t seem to justify the price tag i ve heard that miele is a good brand but how good is good and are they really worth the price on the other hand while ilve seems like a good brand to go by i haven t heard much about it so ilve miele what other brands are worth checking out what would you recommend and why 4 comments i ate at movida and i liked it posted in food reviews restaurants restaurants in melbourne with tags movida aqui spanish on february 2 2010 by thepseudoepicurean image taken from movida com au i can still remember the first time i went to movida last year next door had not yet opened and a table booking for two in their puny hosier lane hideout was one of melbourne s most prized possessions at that time it probably still is so when we happened to find ourselves a table booking for two on a wednesday night we hesistated not and went straight for it i can still recall the tiny tables crammed into that tiny space like a tin of sardines it was dark it was bustling it was kinda novel almost sexy then the food i can t quite recall what we ordered but i do remember being rather unimpressed with whatever we did the food wasn t bad at all don t get me wrong but it certainly wasn t worth the incredulously long waiting list the brusque waiter didn t help either and i remember walking out of the restaurant feeling a little bit jaded by the fact that this was yet another over raved over rated restaurant one down how many more to go fast forward to yesterday the husband s friend is back in town and a few of us congregated at the new movida aqui in bourke street i wasn t keen to be honest after all chefs have this thing about opening their restaurants in threes and it s only proved to be the start of disaster i shan t name names i had my doubts that movida would impress particularly if they d failed to nail it in their first restaurant in my books anyway anyway we got there we got our menus and it was a tad overwhelming every nook and cranny of the menu sheet was crammed with dishes and descriptions there were dishes to share dishes off the grill individually portioned ones paellas and goodness knows what else trying to decipher the menu was one thing trying to decipher a menu and decide on what to eat on an empty stomach at 8 in the evening was a whole new ball game altogether so we did the next best thing by asking the waiter for his recommendations i loved our waiter he was pretty humourous and duly explained the menu to us not that our hungry stomachs caught half of what he said but he was great to suggest what he thought were the really good must try or you can skip thats in the end we gave him the reigns and let him do the ordering for us and then of course we had the paella del marisco the quintessential spanish classic of a seafood paella this is what we ended up ordering names and descriptions i took from their website because there s no way i can recall the names of all that we ate ostra 18 half dozen oysters served with manzanilla and watermelon dressing the sweetness of the watermelon and the tartness of the don t know what jelly complemented the creaminess of the oyster nicely nice but not outrageous choco 15 50 cuttlefish on the plancha with onion and squid ink sauce this was definitely one of the highlights the calamari was tender and the sauce with the onions having been reduced and cleverly melded into the squid ink was gold it was thick and sweet and rich vieira 16 3 pieces scallops grilled with jamon on pisto braised manchego style vegetables scallops were very fresh and sandwiched between a thin slice of jamon and a ratatouille like vegetable bed fresh flavours were the highlight xato 17 50 4 pieces grilled tuna with a black olive crust romesco sauce and endive i liked the tuna again for its freshness but the black olive crust didn t do anything to impress me i was expecting a stronger presence from the olives but didn t get any the romesco sauce had an interesting texture though flavour wise it tasted like unseasoned non spicy chilli paste once again freshness was the highlight of the dish but i can very easily get a good tuna steak from the market and do it at home myself paella del marisco 48 2 4 people 92 4 6 people bomba rice cooked with seafood and saffron the quintessential spanish seafood paella this was the highlight of the night i ll talk about desserts later the serving was more than enough even for 5 hungry people as we had other dishes to share and it was chockful of fish prawns and clams the rice had a fantastic bite to it it wasn t at all soggy or mushy the seafood was fresh as could be and even the fish which normally comes out the worst in any seafood combo was delightful my only gripe is the lack of a good and crispy charred base but all was forgiven as the rest of the dish made up for what was lacking i also noticed on their menu the salt cod rabbit and artichoke paella which is on my must eat list for the next time i return a pity we were so engrossed in our food that we forgot to take any pictures whatsoever so you re just gonna have to trust me on this one you may also have noticed the absence of meat on the menu the lamb and the goat came highly recommended by the waiter but having left the call of duty in ordering our food in his hands he told us that he wanted us to finish our meals first before he went ahead to put through the meat orders because he d figured we might actually be really full good call mr waiter and great honesty too now onto desserts there is always room for dessert and that s no myth we had our eyes set on 2 things a trifle with macerated strawberries and almonds that s been heavily infused with pedro ximenez there isn t a dessert menu online and so i can t provide you with the names and the valrhona chocolate mousse according to mr waiter all the desserts came highly recommended but if he had to choose he d go with the churros the flan and the pineapple granita we went with the flan in addition to the first 2 and here s the verdict trifle it was pleasantly fruity and nicely balanced with cream sponge and alcohol it was however not a strong winner in my books but nonetheless good valrhona chocolate mousse forget about this one this was quite a disappointment i think we were blinded by the word valrhona the chocolate was too mild and it was a wimpy dish i like my chocolate dark and robust they can t be faulted for texture and technique though it was light and airy it also came with a pistachio biscuit and poached apricot but we would have been more grateful for a generous sprinkling of freshly roasted pistachios instead flan this was an absolute winner i d never tasted custard this good and it was heavenly i was secretly thanking my lucky stars that this was placed right in front of me so i could keep digging at it without being noticed that i d taken more than my fair share of the dessert muahaha the sm000000ooth custard sliding down my throat was simply sensational it had the right amount of sweetness to it and ohboy this was damn good we realised soon enough that we should ve followed mr waiter s recommendations and decide to repent by adding another one of the two remaining recommended desserts to our table we went with the churros the churros were great crispy on the outside light and airy on the inside but the chocolate dip was again disappointing i ve always loved my churros with a dark chocolate sauce but this one was almost milky with barely a hint of chocolate taste to it i don t know but maybe that s how the spanish like their chocolato it was on the whole a thoroughly enjoyable dinner and apart from the disappointing chocolate mousse i loved every dish on our table that night it for one has certainly changed my mind about the institution i do apologise for the wordy picture less post but photos or not i knew i certainly had to blog about this one so now that i m going to head back for more any kind sponsors out there leave a comment wan ton mee posted in asian cooking with tags wan ton mee on january 14 2010 by thepseudoepicurean i love a good wan ton mee dumpling with noodles and a good wan ton mee is made up of 3 things it s got to be dry and complemented with a good sauce the noodles must be springy with a firm bite to it soggy noodles with a strong taste of alkaline water are an instant put off for me the wan tons must be plump filled with meat and the skins have to be silky smooth we d bought a heap of prawns the other day as the husband was craving some and decided to make prawn wan tons to save ourselves from ironically prawn overload in stir fried form y know variety is the spice of life type of thing anyway being the amateur prawn wan ton makers we are we haphazardly mixed in chives corn starch a bit of egg with the chopped up prawns with the usual soy sauce white pepper and sesame oil frankly they weren t the best i m not sure if the corn starch was a good idea but they sure were plump and juicy and still satisfying as for the noodles the secret really is in making sure that the noodles are slightly under al dente before scooping them out and dunking them into a bath of cold water to wash off the starch this is a very important step ensuring that you don t end up with gluggy clumps dip them into another pot of hot boiling water or even soup to finish off the cooking drain toss it in with the sauce and garnish as you please homemade wan ton mee recipe for the sauce sufficient for 2 serves this is merely a guesstimation of the proportions i used so alter the measurements to suit your taste 3 tbs oyster sauce 1 tbs kecap manis indonesian sweet soy sauce 1 tbs dark soy sauce 1 tsp sesame oil dash of white pepper 1 comment cinnamon scrolls posted in uncategorized with tags baking bread cinnamon scrolls nigella on january 8 2010 by thepseudoepicurean there is nothing like the smell of fresh bread wafting through the house i love bread and the husband makes some really good artisan in my biased opinion bread unfortunately i do not possess his deft hands when it comes to kneading and flipping and shaping the dough so i ve never quite ventured into the breadmaking domain i was craving for cinnamon rolls this afternoon and decided to try my hand at making some armed with nigella s how to become a domestic goddess and rosso my trusty kitchenaid i got right into the thick of things buttered sugared and ready to roll all scrolled up golden cinnamon scrolls the end result was gold the bread not bad for a first attempt hey 1 comment older entries the menu august 2026 s m t w t f s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 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