Whats been happening since spewni (uni) started you ask? Well blog writing has been on the back burner, Rube has been working a lot and I have had assignments. However there is always time for cooking, three times (sometime four times) a day!
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| Extra tart (unripe) gooseberries |
In the last few months or so we have made a few great discoveries. The first being on an outing to Subo. Whenever we go there we take a state of mind that we should eat whatever and how much we want, even if we regret it when rent time comes around. In saying that it really isn’t much more than a shit cafe/restaurant pricewise. RIGHT THE DISCOVERY! sorry i could talk about Subo all day (they grow herbs on the top of a roof out the back!) Right, we ordered a side salad with our mains. Baby cos came out drizzled in a light mayonnaise topped with the bestest capers in the world. Deep fried capers. Holy shit, crunchy and oily on the outside! juicy and salty on the inside! oh man, I made some for a salad but ate half of them straight after. If you live in Newcastle I could not recommend Subo enough.
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| Capers burst in the oil |
The Second discovery we made was a place in Marrickville called Cornersmith. A small cafe whom close on mondays to make preserves, syrups, cordials, pickles and all things good. They also barter and if you bring in seasonal goods from your backyard they trade you coffee/food or some of their preserves. How fucking fantastic.
The third discovery, from Cornersmiths pantry was rhubarb cordial! Just cook some rhubarb till it breaks up with a dash of water, strain it through some cheesecloth for a few hours, then add the ratio of 1 part rhubarb, .75 parts sugar, .075 lemon. Then just pour it into some glass bottles and leave it in the fridge (it’s still fine two weeks later). Serve with ice and soda for the most delicious refreshing beverage.
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| One rhubarb straining |
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| Two rhubarbs straining |
Apart from these discoveries we also booked tickets to Tasmania in June for two weeks. If anyone knows anything to do in Tasmania in winter let us know! Below are just some pictures from odds and sods over the past few weeks.
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| Good loaf |
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| A cap of cream on over the moons milk (none of that skim "milk") |
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| Bagel dough |
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| Bagel shaped |
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| Bagel done |
-James
