Week of eats: The Abyssinian

After our short trip to Sydney, we returned to Melbourne with my in-laws, Annette and Terry in tow. Terry in particular really loves food, so I was keen to take them out for some good meals.

One evening we went to the Abyssinian – and because Terry is outrageously well travelled, he has actually eaten Abyssinian food before.... IN Abyssinia (what’s now known as Ethopia and Eritera). Well. At least Annette had never experienced it before!

The Abyssinian is a very popular restaurant that does food from the Horn of Africa, serving traditional Ethiopian and Eritrean cooking. Every time we go there, it is always packed. We normally order the combination platter, but this time I decided that we should order dishes from the menu.

We had a couple of starters to whet our appetite (not that our appetites needed whetting!). We had the Melaznzany ($6.00), which were cubes of grilled eggplant that had been seasoned and marinated with fresh garlic, olive oil and chillies.



We also had the zucchini starter ($6.00), which was sautéed zucchini with a light, spicy berbere and tomato sauce that had been sprinkled with crushed chillies seeds.

(Note: berbere is a hot spice mixture that is a key ingredient in Ethiopian and Eritrean food. Injera is a sour, pancake like bread that is traditionally made of teff – a grain that isn’t available in Australia. At the Abyssinan it’s made with self raising flour, rice, red sorghum and corn flours. To make injera, the flour is mixed with water and allowed to ferment for several days, before being baked into large pancakes. It comes out soft and spongey, with lots of air holes on one side.)

Both starters came with injera bread rolls. They were fantastic – spicy and packed with flavour. They were oily though. This is not a place that does diet food!



For mains, we ordered five dishes to share between us. A large platter of injera was brought out and the stews were tipped on top. The food is eaten by ripping off small pieces of injera and using the bread to pick up stew.

We had:



The shiro ($15) which was finely ground spiced chickpeas that had been cooked and simmered with olive oil and chopped garlic. Mhmm mhmm, check out that oil. I did say already that it's not diet food! It made for a spicy, nutty sauce, although I would have loved it if some pieces of chickpea had been left in for texture. This was served in a little pot, and we spooned the hot sauce spooned over the injera as we ate.



The dubba ($18) consisted of large cubes of pumpkin in a thick berbere sauce. This was great, rather spicy, with the pumpkin lending its usual sweetness.



The dorho kulwha ($18) was strips of chicken breast that had been marinated in ghee and African spices and sautéed. It was topped with pureed tomato and simmered in a light creamy sauce with turmeric.



My favourite dish of the night was the derek tibs ($18) – strips of marinated lamb that had been seasoned with spiced clarified butter, green chillies, onions and rosemary and then grilled on a hot pan. The meat was cooked until very dark – and almost burnt – which gave it a deep, almost bitter flavour. It was also very spicy, which I loved! To keep the meat hot, this was also served in a little pot, and we spooned some on to the injera as we ate. I also appreciated the fresh tomato that was a touch cooling against all the spiciness.



And last, we also ordered the goat on kemmam sauce ($20). The goat had been slow cooked with a tangy sauce made of lemon, cardamom, cloves and cinnamon. The meat was tender in the moreish sauce.

We also ordered an extra serve of injera ($1) so we could keep mopping up the stews. The problem with having the stews directly on the injera is that the parts below get all soggy and hard to pick up. So extra injera was essential!

I really like the Abyssinian. The food is inexpensive, filling and flavoursome. If it's your first time, the combination platter is hard to beat, but otherwise I think ordering off the menu is the way to go.

Read about a previous visit to the Abyssinian here.

The Abyssinian
277 Racecourse Road, Flemington
Phone: (03) 9376 8754

Cookbook Challenge, Week 19, Rice

Recipe: Sticky rice with mango
From: Ballymaloe Cookery Course

The theme for this week's Cookbook Challenge is "rice". Being Chinese, I eat a lot of rice, so I wanted to make something that I wouldn't normally try and decided on sticky black rice. I read the recipe this morning, just as we were about to go out and purchase black rice, and realised that I was meant to soak the rice overnight. Gaaaah. So much for my intentions of being better organised!

That led me to flick through several of my other cookbooks to find a new recipe - and I came across this recipe for white sticky rice with mango that didn't need overnight soaking. As a bonus, I already had glutinous rice in the pantry as I normally use it to make a savoury one pot dish with Chinese sausage and shiitake mushrooms.



After the hour of soaking, I put the rice on to cook. At the same time, I started baking a cake and was gathering ingredients, when the phone rang. It was my mum and dad, so I was juggling flour, sugar and butter while chatting to them on the phone. This meant that I totally forgot that I had the rice on the stove! Fortunately, I remembered it just in time, and managed to get to it just as all the water had absorbed. Phew!

Since it's no longer mango season, I served the sticky rice with peaches instead and poured over some extra coconut milk. Tastewise, the rice was okay - it was mildly sweet, and had a faint fragrance and flavour of coconut. I would have preferred it sweeter, as it mostly just tasted like glutinous rice and it all seemed a bit wrong.

I doubt I'd make it again. I guess I like my glutinous rice to be savoury!

See previous Cookbook Challenge posts here.

Update: See the round up for this week at My Food Trail.



Sticky rice with mango

From: Ballymaloe Cookery Course

Serves 4-6

400g of white glutinous rice
285ml coconut milk
pinch of salt
2 tablespoons caster sugar (I would recommend more sugar. Double it!)
300ml water

4 small or 2 large mangoes, peeled and diced (I used peaches)
lime juice and sugar
mint leaves to decorate

Soak the rice in cold water for at least an hour and drain. In a saucepan, place the rice, coconut milk, salt, sugar and water and bring to the boil. Turn down the heat to a simmer, and let it simmer uncovered until all the water has been absorbed.

Remove from the heat, place the lid back on the pot, and let stand for five minutes.

Transfer the rice to a steamer or a double saucepan and steam for 15-20 minutes.

Serve with the diced mango sprinkled with lime juice and a little sugar. Decorate with mint.

Collins Kitchen, Grand Hyatt: food bloggers dinner

Last MONTH (I cannot believe how behind I am!) I had the pleasure of attending a food bloggers dinner hosted by Nuffnang at Collins Kitchen, Grand Hyatt.

You can read other recaps of the dinner at:

Nuffnang
Food Rehab
Half Eaten
Hot or Not
The Gourmet Challenge
Addictive and consuming
I eat therefore I am
Iron Chef Shellie
EssJay Eats

We started with a tour of the kitchen, which might sound dull to non food lovers, but to a whole gaggle of food bloggers, a kitchen tour is a VERY EXCITING THING (yes, so exciting it deserves caps!). The kitchen is open to guests, so people eating at Collins Kitchen can go for a wander and watch the chefs at work at the five cooking stations - sushi, deli, wok, grill and patisserie.



We oohed and ahhed at the fresh ingredients on display, the sexy red meat cutting machine in the deli section, and all the super shiny clean surfaces. Whoever cleans that kitchen - please come and clean mine!



In the wok section, there were two turbo jet wok burners. When they turned on, they sounded like a jet taking off. I didn't take a photo of them because I was transfixed with a serious case of lust over the burners - I WANT.

There was also a steaming station for fresh dim sum with artfully arranged steamer lids. I wonder who has the job of arranging items in the kitchen in an attractive way?



And now for some food pics! We started with a sushi/sashimi platter. It was all very fresh and good. The fresh wasabi was amazing.



And you can bet that I totally ninjaed the unagi - yum!



Next up was the antipasto platter with rockmelon, prosciutto, liverwurst, mini gherkins, deli meats, roasted vegetables, and tomatoes with buffalo mozzarella and basil. I didn't try everything on this platter, but the liverwurst was fantastic, all smooth and rich.



The tomatoes with buffalo mozzarella and basil were also very good.



Next was a tomato, olive and basil foccacia, very so cheesey and soft. I restrained myself to only one piece because I knew there was lots more to come.



Moving along, we received a plate of Asian roast meats with roast pork, roast duck, soy sauce chicken and char siu. I only tried the crispy pork and char siu, but from other reports I should have tried the chicken as well! I thought the crispy pork and char siu weren't bad, though the crispy pork could've been crispier.



There were sauces to go with the roast meats - plum sauce, chilli sauce and a ginger and spring onion one.



As well as a plate of Asian vegetables, which I didn't eat because I was trying to keep some stomach space spare.



With the roast meats, there was also received a plate of fried rice. The rice was fine, and this is probably just me, but I would normally never eat fried rice with other dishes. To me, fried rice is a meal in itself. So I was kind of wanting plain rice with the roast meats....!



And now for the big guns.... this was the grainfed porterhouse steak, which had been aged for 30 days on the bone, and grilled to medium rare. This was some gorgeous steak, tender and full of flavour.




The steak was served with creamy, buttery, mashed potato, very tasty mushrooms, broccolini and a couple of sauces - a red wine reduction and bernaise.



And finally to end the savoury courses, there was also a mixed seafood platter with grilled scallops, salmon, tuna, Moreton Bay Bugs and large prawns. The sweet, plump scallops were a highlight, as were the Moreton Bay Bugs.



For dessert, a gorgeous looking dessert platter came out. On the platter was a banana millefeuille, chocolate fondant, and various flavours of ice cream - pistachio, passionfruit, strawberry and vanilla. The pastry in the millefeuille was particularly good, and I adored the pistachio the most out of all the ice cream flavours.



And on the other side was a rhubarb crumble with custard and peach melba. I actually thought the peach melba was a pannacotta until I dipped my spoon into it and found it very runny. No one seemed particularly enthused about the peach melba, poor little dessert! Too retro for us??

As you can see, there was a lot of food! The only part that was a bit disconcerting was jumping from one cuisine to another to another, but I realise that was so we experienced a cross selection of dishes on the menu. And I soon got over the cuisine changes once the plates of food were placed in front of me. ;) It was fantastic to spend the night chatting to fellow food bloggers, so a big thanks to Nuffnang and the Grand Hyatt for the evening!

Disclosure: I dined courtesy of the Grand Hyatt and Nuffnang.

Collins Kitchen, Grand Hyatt
123 Collins Street
Melbourne VIC 3000
Phone: (03) 9657 1234

Shinobi Japanese Secret Beer Garden at Beer DeLuxe

In support of the Melbourne Food & Wine Festival, Beer DeLuxe at Fed Square have set up a Japanese "secret" beer garden with a special menu and beers imported from Japan.



When I received an email inviting me to check it out, I was sold at Japanese beer garden. I took Alastair along with me to have a look, and we walked in from the Flinders Street entrance. The outdoor area facing Flinders Street has been modified with a structure of bamboo screens and a noren curtain. Past the curtain, is a courtyard, with an outdoor bar to one side and tables and chairs on the other. It made me wonder where the secret part came in.



We met up with Janis from Beer DeLuxe, who took us on a quick walk around. It turns out that apart from the entrance and the outside bar, there was a small part hidden off to one side, behind white Japanese curtains - ahh I got the secret part then! We were told that it was modelled on a Japanese tea garden, and it was much quieter than the rest of the bar.



I particularly liked the lanterns hanging up in the area, which were surrounded by hand folded paper cranes. Cute!

After our little tour, it was time for food. Quentin, the chef, came out and we had an enjoyable discussion about the menu and the simplicity and flavours of Japanese food, and the importance of presentation. A big thanks to Quentin for taking time out from his evening to chat to us.



This was the gyu tataki - very lightly seared eye fillet with citrus ponzu dressing and a small smattering of Japanese chilli flakes. The quality of the meat was evident - there was nothing to hide behind in this dish. The meat was very rare, very tender and delicious. I could have eaten buckets of this!



We tried the gyuniku negimaki, which were thin slices of grilled eye fillet wrapped around spring onions in teriyaki sauce. I loved the crunch of the spring onions with the meat.



Another item I really liked were the skewers of grilled salmon coated with a mixture of teriyaki and yakitori sauce. The salmon was good, perfectly cooked, with the subtle sauce not masking the flavour of the fish. Behind the salmon we had some crunchy seaweed salad.



We also tried the karaage, little tender and moist pieces of fried chicken which had been marinated with soy, garlic and ginger and then deep fried. You can't go wrong with fried chicken, no you can't.



We had the opportunity to taste a couple of the beers available as part of the Japanese beer garden. One was the Temple Soba ale, which is made with toasted buckwheat! Did you know that Australia is apparently the third largest producer of buckwheat? The buckwheat gave the beer an interesting nutty aroma. We also tried the Hitachino Nest Red Rice Ale, which I seem to recall being told that it was made with rice (someone correct me if I'm wrong!). This was particularly interesting, ever so slightly fruity and very drinkable.



Not that we got sick of beer, but if we had, we could have moved on to these Japanese soft drinks. Alastair loves these because the bottles use marbles as a plug - such a gimmick (but I must admit it's very cool).



Alternatively, we could have hit the cocktail list. One we tried was the Ginger Ninja, which was made with jasmine tea infused with 42Below Vodka, sake, cucumber and ginger beer. This was very sweet - possibly a bit too sweet - although I did like the cucumber that came through at the end.



Speaking of sweet, when we were chatting to Quentin, he recommended dessert - which turned out to be mochi ice cream.



Have I mentioned how much I love mochi before? My mochi love also extends to mochi ice cream, which is a small ball of ice cream surrounded by a thin layer of chewy mochi. (You can also buy these at Asian grocery stores around the city.)



As we were eating the mochi ice cream, one of the staff members folded an origami flower. Isn't it gorgeous? I was so impressed that I had to take it home and it's now sitting on my book shelf.



And finally, just before we left, Alastair and I both chose a fortune paper. As we were leaving we tied our fortunes on to the robes hanging by the entrance. I can't recall what my fortune said now, but hopefully it said something about a long life filled with love, good food and many more trips back to Japan. ;)

It's a shame that the structure is being taken down at the end of March, but I'm glad I got to see it and try some of the food and beer. A huge thanks to Janis for taking time out from her evening to show us around and chat with us.

Disclosure: Our food and drinks were courtesy of Beer DeLuxe.

Shinobi Japanese Secret Beer Garden at Beer DeLuxe
Federation Square,
Cnr Swanston & Flinders Street,
Melbourne.
Times & Dates: 12 noon – 11:45pm, daily until Sunday, 28 March 2010.
Telephone: 03 9663 0166

Happy Birthday!

I didn't bake these tarts!

It's my wonderful husband's birthday today! To celebrate, there was Birthday-eve French Toast, and Birthday Lasagna (as there is every year) and lots and lots of love.

Happy birthday to the best hand model, taste tester, and carrier of heavy shopping a girl could ever have. <3 <3 <3

Cookbook Challenge: Week 18, BBQ

Recipe: Lamb with coriander and chilli
Cookbook: AWW Kitchen

Oh, the weather in Melbourne has been so lovely this week. Perfect for this week's Cookbook Challenge theme - BBQ.

Despite my best intentions when the Cookbook Challenge began, I still find myself on Sunday frantically trying to decide on a recipe, cook, photograph and blog before the week is over. I always intend to be more organised.... but.... I think I need the pressure!

It took me ages to decide on a recipe - you would think that BBQ would be an easy week, but for some reason I just couldn't find anything I particularly liked. It didn't help that I had run out of garlic and was trying to find a recipe without it. In the end, we just went out to buy some and I was able to finally decide on a recipe.

In the cookbook, the recipe is for chicken, but since I already had lamb chops I just went with them. I thought it was pretty good with lamb. Spicy, sourish, and fragrant - gosh it smelt good cooking on the BBQ. I served the chops with a simple baby spinach and chickpea salad, and I couldn't resist garnishing with some extra cut chilli. Delicious, and another challenge done for the week. Perhaps I'll be more organised next week?

See previous Cookbook Challenge posts here

Update: See the round up for this week at My Food Trail.



Lamb with coriander and chilli

Adapted from AWW Kitchen

Serves 4

8 lamb chops

Coriander and chilli paste
2 teaspoons coriander seeds
4 fresh small red thai chillies, chopped coarsely
1 teaspoon ground cumin
2 cloves
2 cardamon pods, bruised
1/4 teaspoon ground turmeric
10cm stick fresh lemongrass (20g) chopped coarsely
2 medium brown onions (300g) chopped coarsely
4 cloves garlic
1/3 cup (80ml) lime juice
2 teaspoons salt
2 tablespoons peanut oil

Make the coriander and chilli paste by blending or processing all ingredients until the mixture forms a smooth paste.

Combine the paste and the lamb in a large bowl, cover, and let sit for at least an hour.

Cook the lamb on a hot BBQ for a few minutes, turn and cook for several more minutes until cooked.

Sydney: Doyles on the Beach

To complete our weekend of sea, sailing and sun in Sydney, Alastair and I went to Watsons Bay with my MIL Annette, her husband Terry, plus Alastair’s Uncle Ken and Aunt Rayleen.



Being in the stunning Watsons Bay, we went to Doyles on the Beach for lunch. I hadn’t heard of Doyles before, but Terry told us that he had eaten there previously – 30 years ago. While that may sound like a while ago, seafood has been sold on the site since 1885 and the restaurant has been owned and operated by the family for over 5 generations. Amazing!



We had a quick wander around Watsons Bay prior to lunch to work up an appetite. It was another beautiful Sydney day, warm and still.



When lunch time came, we were seated at one of the tables under the verandah looking out to the ocean.



The tables had a rather fabulous view for lunch. It was only slightly marred by people lining up for tables, but they soon dispersed.



We were given some nice crispy bread rolls before the food arrived.



I had the Doyles selection ($39) – which came with blue swimmer crab, a stuffed jumbo prawn, a couple of King prawns, some fried whiting fillets, smoked salmon, and a small amount of chips. Everything was really good and a good balance of deep fried versus non deep fried. Don’t you hate it when you order a seafood selection and it’s all deep fried?



Alastair had food envy when he saw my meal, particularly with the crab, which was particularly moist and sweet. Being a good wife, I did share. Here's a shot of the inside of the stuffed jumbo prawn. It was filled with bacon, sultanas, egg, spinach, leeks and pine nuts and covered in beer batter. It was really tasty, with a great crispy batter and not at all oily. Same for the whiting fillets. Chips were good too.



Alastair ordered the Tasmanian Atlantic salmon fillet, which was pan fried and served on a dill and potato galette with lemon infused olive oil ($36.90). He said it was okay, but he had food envy which caused post ordering regret, I think!



I didn’t take a photo of all the meals, but I snuck a shot of Rayleen’s meal – she had the barramundi fish and chips (you could also order whiting, snapper, flathead, or john dory at various prices). It was HUGE. It could possibly be the most expensive fish and chips ever at $40.30 but it did look fantastic.



We finished with sticky date pudding to share. Everyone was far too full to do this justice. I would advise against ordering dessert and ordering a serve of prawns to share instead!



Oh, and we received some chocolates with the pudding - they had fish stamped on them. Cute!



We had a delightful lunch at Doyles. It's fairly pricey, but... do you need to scroll up and look at the view again? That's the price to feel like a fancy schmancy person for a couple of hours, my friends. Plus the seafood was good, so it seems to be the case of "do one thing, do it well". However, it does mean that if you're not a seafood eater, there's no love for you here - with ONE dish on the menu for non seafood eaters (steak) it's incredibly slim pickings.

After lunch it was time to head to the airport and say farewell to beautiful Sydney. We returned to Melbourne with Annette and Terry, who had spent four weeks in NZ previously and stayed with us for a week before heading home to the UK.

And so began a week of eating.... which I will eventually post about! I have a huge backlog, but will try and find the time to clear it as much as possible.

Doyles on the Beach,
11 Marine Parade,
Watsons Bay NSW
Phone: (02) 9337 2007