Gastronomically Speaking

Who Really wants to be called a Foodie?

2010-08-23T13:23:00.003+10:00

Most people genuinely interested in food, cooking, restaurants, delis, farms, cookbooks, gastronomy in general do not like being called "foodies". This, despite the fact that there are a number of complimentary definitions for this overused, ill-defined pretentious term.

Nowadays, post Master Chef, anyone who claims not to eat at or be seen at one of the ubiquitous plastic, junk-food franchises is deemed a "foodie" or a "gourmet".

Some say a foodie is someone who loves food; but so are patrons of the junk food vendors, Labradors, pigs and especially Beagles. Do people really want to be included in this categorization?

Those in the know food-wise, acknowledge that gastronomy, the study of the relationship between culture and food more aptly describes their interest. Hence the term, "gastronome". Most would rather be acknowledged as gastronomes rather than "foodies" or even worse, "gourmets" the other overused, ill defined pretentious descriptor. Have You noticed how food marketers/vendors and others in the food industry, strategically place the tag "gourmet" in their product descriptions and advertising in the hope that the unwashed masses will believe that their product is some how special?

The English language is a dynamic, living language; let's not flog it to death with the overuse of ill-chosen, inappropriate terminology because we believe it's trendy.

This bread alone can be lived by

2010-05-13T00:19:00.000+10:00

Flour, Water, Salt, with a touch of sourdough starter in the right hands, maketh great bread. A neat clean and tidy shop opened up in Bowral's main street today. aromatically enhanced by the alluring aroma of freshly baked bread, flour water salt, the newly born offspring of the popular eponymous Berry Woodfired Sourdough Bakery. Two for the price of one, a generous offer, on offer for all to try.

The neatly stocked shelves were almost empty by close of business with many locals at last, having their cravings for quality bread sated by the variety on display. Plain sourdough, rye, multigrain, spelt and more. An impressive array of the baker's art and craft for all to see and savour. A variety of the miller's labour by way of flour also on display for the DIY @ home baker to save dough (maybe) by making their own at home.

For those who know their coffee a gleaming new espresso machine dispenses double shots, cappuccinos, flat whites and long blacks with all the ardour and panache that only a gleaming new espresso double-header can deliver. Tastefully crafted, delicious-looking sandwiches for the lunchtime crowd nestle in the refrigerated cabinet, along with dips and a selection of organic beverages complete the offering.

Coupled with the cheerful, friendly attitude of Joost and his band of merry bread vendors, baristas and patissieres, this fine, little but impressive establishment has a fine future in the Highlands.

flour water salt - artisans of handcrafted & organic sourdough

How Clean Is My Water?

2010-04-22T21:10:00.003+10:00

Have you had a good look at the water bottle on your cafe/restaurant table lately?

Is the exterior of the bottle sparkling clean? when you pour the water into a (hopefully) clean glass, is it crisp and clear? Or does it have that dull, limp look about it? Worse still, does it have, as I experienced at one cafe today, streaks of crusted milk running down the side. (If the cap fits, be my guest.)

Does it have, as recently observed, a small crop of sea grass waving gently on the bottom, enough to make a hungry dugong drool at the sight thereof?

Do you know whether the bottle has been sterilized between uses? Or has it just been refilled, or worse still, topped up despite the fact that little three year old johnnie has just had his finger in there after sticking it up his nose. As if being allowed to sit on the table with a leaky nappy was not bad enough.

I have yet to see a restaurant or cafe admit to even using the cathartic powers of hot water and detergent or a dishwasher. I have enquired at several establishments and none have have even guessed why I should ask. The staff being questioned obviously did not think hygiene may have been an issue. And what about the botlles where the attached lid is consistently fingered by a nervous patron, refilled without any washing or sterilisation and returned to another unsuspecting patron?

I am amazed that the food police have not set any standards for the service of tap water at restaurants and cafes. Furthermore, no one seems to care about this lack of standards.

That's why I prefer sparkling or still mineral water out of a fresh, factory sealed bottle, even though it may have been purloined from some community's spring or aquifer by some evil multinational. At least they sterilise their bottles.

Your contributions are welcome

2010-04-16T18:06:00.001+10:00

What's Your Beef?

Your contributions on food, gastronomy, restaurants and related topics are more than welcome.

Let us know what is happening, gastronomically speaking, in your neck of the woods.

Do you have a favourite restaurant? A local cafe where they know how to make good coffee; real good coffee, none of that "great coffee" bragged about by cafes that usually have newly hired, untrained, unfortunate individuals on the front line and feel they can make up for that by telling us they do "great coffee".

We're gathering information on good hamburgers, real hamburgers, made with real meat and made by people who love and respect good food. Not really interested in those burgers made from prepackaged "burger patties" from the supermarket that have every ounce of life squeezed out of them with builders' tools by some fast food jockey!
Real burgers are made from real meat.

Which brings me to another beef; why is that lousy cuts of meat, or cuts intended for long, slow braising are sold as "barbecue meat"? Are barbecue guests second class citizens? There is nothing nicer than a genuine juicy steak, lovingly cooked to perfection, without the traditional poking, stabbing and prodding to produce a small slab of charcoal which then is foisted upon the unsuspecting barbecue guest.

The ubiquitous and irritating "skinny latte"

2010-04-16T01:18:00.001+10:00

The "skinny latte":
What the heck is a skinny latte, a skinny cap, a soy flat white ? - Just trendy language;

Cows naturally produce genuine full cream milk, not skim milk or soy.

When it comes to food and beverages, natural is best. if you want to lose weight, a simple rule prevails; all things in moderation. Eat a little less and exercise more. By that, I don't mean join a gym, just walk a little more each day. it's really simple.

Why spoil a good coffee with fake milks? Are you really going to get fat by drinking what nature intended?

Become more aware about what you eat. Learn where your food comes from and make your own decisions, don't follow the crowd and don't get misled by the misconceptions and fads created and delivered by advertisers.

The Good Burgers of the Southern Highlands

2010-04-16T00:00:00.001+10:00

Want a good 'burger? You will find it at Wishbone, in the Intersection complex in between Harris Farm, where they do good fruit & veg and Caffe Rosso, where they serve a great doppio (double shot espresso). Pictured below is the "Classic" with cheese.

The burgers at Wishbone consist of a generous, juicy beef patty without the usual flattening process you get at some burger joints. onion, lettuce, tomato, barbecue sauce complete the offering. If you want the full catastrophe, (beetroot, pineapple etc) you have to ask.

Good fresh fish 'n' chips, too, along with fresh seafood to take home and do it just the way you like it.

just watch out for the selfish parkers who don't observe the directional arrows that show you where to drive. Funny people who blow their horns at those who choose to drive in the right direction.