When did this happen?

[ROb McGilp]

Matthew,
When did this happen. Why weren't we told? ;D
http://www.bestrestaurants.com.au/restaurants/vic-melbourne-fog.htm

Regards,

Rob

 

[Matthew Schenker]

Oh, I didn't tell you?  I've been taking cooking classes on "Modern Australian Cuisine."  The restaurant will offer a fusion of American-British-Canadian-German dishes.

To be honest, until recently, I didn't know there was such a thing as "Modern Australian Cuisine."

Always learning something new!

 

[ROb McGilp]

Modern Australian Cuisine; The use of meat from the animals found on the Australian Coat of Arms in bizarre ways involving an oleo of Asian flavours, whilst keeping the traditional meat and three veg security of our European ancestry. (Something like Thai Red Chilli curried Emu with Brussels Sprouts, squash and cabbage.)
Bets served in trendy cafes specializing in very large plates with very small serves. ;D ;D ;D

The Pragmatist

 

[Eli]

The kangaroo can be stringy but isn't bad with green beans and slivered almonds. I can't recommend the camel fillet unless you like very rare meat.

 

[cherikoff]

Modern Australian cuisine does exist. It is the fusion of European traditions with an Asian influence and the uniquely Australian tastes of our indigenous ingredients. These might include Wattleseed or lemon myrtle sprinkle or perhaps confit of quandong or Rainforest lime.

There are over three dozen authentic Australian ingredients essential to modern Australian food and without them, the cuisine is being passed off as nothing more than international fusion food - the same as you'd find in San Francisco, London, Tokyo or Auckland.

Oh. And for the kangaroo cooks - if it is eaten while still less than 2 weeks mature it is indistinguishable from beef and is well complemented with fruit sauces such as quandong and red wine jus. Older than this and it starts to get gamey but marinates well with tandoori or pepper spices. Really well aged when it is grey and fall-apart tender it is only for the connoisseurs who like the full-on game flavor. Now you need to enhance the acidity in the meat with a squeeze of lime and to find a full flavored red wine to go with it. Naturally like all low fat game meats, if you cook it past medium rare you may as well eat your shoes.

 

[Eli]

I was only half joking, I've eaten both. What you guys do to pizza is almost unforgivable for whatever else you add to international cuisine though.

 

[Dave Ronyak]

The kangaroo can be stringy but isn't bad with green beans and slivered almonds. I can't recommend the camel fillet unless you like very rare meat.

Which blade do you recommend to be used on your TS 55 to prepare these foods?

Dave R.

 

[Dan Lyke]

Which blade do you recommend to be used on your TS 55 to prepare these foods?

Seems like an application for the Trion with the long blade, to me.

Dan

 

[ROb McGilp]

Nope, definitely the Kapex!! :

Its enough to make you hopping mad! ;D ;D ;D