Landscaping for our future
Posted by tastetravel in Design, Tasmania on January 20, 2012
We are keeping these, but the stump has to go
John undertook most of the hardwork but found a local person who has a stumpgrinder!
We made a snap decision to landscape the entire front yard here in Tasmania. We did not like the proximity of some trees to the power lines and cut them down. Next thing we were looking at an empty space and thinking we should replace the trees.
Before we knew it, we, or should I say I came up with a grand plan. ‘Lets aim for something that looks wonderful on arrival but is productive for the future’. I like things to be tidy so that may be a challenge.
I even managed to create another driveway for the boat of the future and in the meantime another car space for our extra guests.
Now I know a little about gardening, I have created a pretty nice one in Brisbane but that has been over 15 years and like most gardeners have had my trial and error tales.
We have created a second driveway, bed of Argonaut first
Sometimes a blank canvas is daunting, reworking someone else’s garden can be easier. Once we cleared the areas of weeds we discovered the original owner had created some interest by maintaining the beds with level marked by rocks. A good starting point.
Possibly the tidiest it will ever look
A pile of stones to be dispersed
We have selected Kalatmata Olive trees, some blueberry trees, a Kaffir Lime, a Bay tree and various culinary herbs. I have found a horseradish plant so will see how that performs here in the mix of sand and imported enriched soil from Tasmanian company First Soil.
More photos to come of the planted garden.
An Octopus ate my lobster
Posted by tastetravel in Tasmanian food and wine on January 18, 2012
When I found a huge octopus in my lobster pot one morning it was still in the midst of devouring my lobster catch so I decided to take the octopus home to provide an alternative meal for my curious house guests from Queensland.
Here you can see the lobster had been snapped in half by the octopus.
Thinking about cooking the octopus, I tried to render up some memories of Greek island hopping where I had observed local fishermen throttling octopus into tender submission but those memories had faded so my friend Jan sent through some U Tube video tutorials on Cooking Octopus 101.
Once home we sedated the octopus in an Esky of fresh water and let it brood awhile. My main concern for preparation was the chapter on beheading. I can tell you that it was disconcerting to chop off a head about the size of my own.
I brought a huge pot of water to the boil, added two fat handfuls of salt and three lemons I had quartered. Then I held the octopus over the boiling water and submerged it for a minute, once the tentacles began to curl back toward me, I lifted it out and repeated this exercise two more times.
This is a monster but it did shrink on cooking. A hand shows just how big that head was.
It is in another league altogether from simply cooking a kilo of shop bought baby octopus on a barbecue.
I had planned to barbecue it but I did not cook it long enough in the water to soften fully so I sliced it finely and added it to a wok with oil, chilli and garlic. If you are a Facebook friend of mine you will see a video I posted today 18 January, 2012 on cooking the octopus.
The waters of Binalong Bay here in Tasmania continue to keep me amused and well fed.
Mr Stein’s Stuffed Squid, a keeper
Posted by tastetravel in Dining, Recipes on December 23, 2011
Two squid the line, too clever
My first squid on the line made me squeal, not so much with excitement but with horror when I was squirted with its brown sludge, it is the squid’s revenge. A couple of hours later I had the final say when it went into the cooking pot.
Rick Stein has a recipe for stuffed squid in his Seafood Odyssey book and I followed it to the letter, although I first time round I did make my own sweet chilli sauce.
Entree version
I did a seafood course in Rick Stein’s cooking school in Padstow last year and he is now the first reference when I am looking for new seafood recipes. I have over a thousand books to refer to but I know Rick’s are well tested and he does have an unquestionable palate.
Ready for the steamer
The squid are stuffed. You could do this ahead of time, place on a plate and cover with plastic wrap until you are ready to cook.
Asian steamer's top tray and lid sits nicely on my wok
Squid warning! - don’t overfill as the filling does swell during cooking.
Steamed and ready to slice and serve
As a main we served it on a bed of rice.
The first version we served as a main after entree of local oysters. We are blessed living close to two oyster leases.
Hot and not too sweet sauce
I perfected removing the squid's two wing flaps in one piece
I had guests staying who are of Malaysian heritage and thought twice about serving something with an Asian influence, specially as I had not made it before but Rick Stein came up trumps, why wouldn’t he, whirling around the world all the time, running restaurants, writing cookbooks and best of all he spends a lot of time in Australia where there is no shortage of Asian ingredients.
Rob and Jan are my fishing partners, but Jan isn’t keen on the cleaning part so Rob and I got stuck in. He removed the heads and all the entrails and I worked on the wing flaps and the rest. The official name for our catch is ‘Nototodarus Gouldi’ Gould’s squid or simply arrow squid.
The boat slip in Binalong Bay has this handy fish cleaning table that was supplied by local St Helen’s stainless steel fabricators ‘Fish Quip’. We just wash it down at the end and give all the scraps to the always hungry pelicans and seagulls.
My enthusiasm for squid had my husband heading into the East Lines fishing shop in nearby St Helens to look for some squid jigs, he could not be sure which ones to buy so I now have two.
I will remember to take off the orange plastic keeper
I had leftover stuffing so I steamed it in a flattish dish, and next day I used it as a filling in a sandwich for Rob pictured above. The only thing I would change in the recipe is to add a little egg white to bind the filling a little better. All good cooks cannot help tweaking each other’s recipes, I am sure Rick won’t mind.
Amaretti for Christmas
Posted by tastetravel in Kitchen, Recipes, Tasmanian food and wine on December 15, 2011
Amaretti just out of the oven
These biscuits are one of many versions of Amaretti. If you need a quick recipe for biscuits or even as a food gift for Christmas these will be appreciated by all. Since I am currently in Tasmania I tried to use as many Tasmanian ingredients as possible. A recipe with so few ingredients did not give me much scope but the egg whites are Tasmanian free range. When I tried this recipe the first time I found I had to add more egg white to make a firm but soft mixture. You may need extra egg white on hand. Some recipes call for almond essence. That can be dangerous if you are heavy handed as almond essence can be acrid and ruin the taste completely. Since using vanilla extract in place of almond I find the taste is subtle and it suits the soft and delicate texture.
Almonds on top – I keep almonds with skins on in my cupboard rather than blanched almonds, they have a fresher taste. I brought water to boil in a small pan on the cook top, added the almonds and waited 2 minutes and quickly removed them. When they were cool enough to handle I slipped the skins off easily.
Open print friendly Amaretti recipe
Amaretti
Makes 18-20
1 cup caster sugar
125g ground almonds
2 large free range egg whites
½ tspn vanilla extract (I use Sevarome vanilla)
Blanched and halved almonds
Mix together sugar and ground almonds, and the egg whites and vanilla extract. Mix well with electric mixer and beat for 3 minutes. Put aside for 5 minutes.
Use 2 dessertspoons to shape Amaretti and place on greased and floured oven trays. Or use non-stick baking paper to line trays.
Place a split almond half on top of each and lightly press. Bake in a moderate oven 165c for around 12 minutes. Check on the Amaretti as they can brown quickly. Remove and cool on racks.
Store in an airtight container.
My minimalist kitchen
Posted by tastetravel in architecture, Design on December 7, 2011
My new ‘minimalist kitchen’ is complete. Yet a kitchen that boasts minimalism seems such a contradiction to its function, an oxymoron for certain. It is impossible to use and enjoy cooking food in a kitchen that looks like a show home but after a lifetime of having a kitchen that says a cook lives here, I have finally opted for an uncluttered kitchen. But I have a secret to share, I have a small pantry/kitchen hidden away behind sliding doors. Years of experience told me it is impossible to cook in a perfect kitchen.
I kept the main kitchen area as uncluttered as possible since it looks into the living and dining area but most of all my working area faces a beautiful view. I dislike overhead cupboards and I have banished handles, the white two pack surface of the cupboards and drawers are very easy to clean.
Kitchen bench tops get a battering and so I chose stainless steel as a surface for the business end. Stainless steel stands up to all who are clumsy in the kitchen and also if you drop something on steel it is more forgiving than stone. I did opt for reconstituted quartz stone on the servery bench facing the living area. The stone backsplash and bench is essentially white but it is randomly flecked with glitter. I had to have some glamour.
Together I have three ovens and I am still busy testing each one. Since I fitted out my last kitchen, some 16 years ago, ovens have come a long way and now are finely tuned to do the thinking for you. One oven has an option of appointing myself the experienced cook or inexperienced. If using the latter, it senses the weight and even tells you which rack to place the dish on and voila, it cooks the chosen dish. If you choose the ‘expert mode’ that is me……then I just carry on as usual setting my own temperatures and deciding where to place the food. There is a little computer in there that asks me if I want to save my personal favourite settings. I suppose if you haven’t cooked much and obtain one of these it would be like driving an automatic car from the day you get your licence and never ever driving a manual.
At last I have a rotisserie, actually two rotisseries just to show off a little, as two of the ovens have this feature. I haven’t tired of watching chickens rotating around and follow their progress as they turn golden. If you are like me, some of the eating is done with my eyes then it definitely sets the mood to appreciate the meal before it is even on the table.
I also have a steam function in the oven you see here. For my friends who know me as the owner of a former cookery school where I had Zanussi commercial equipment, I have bought from the De Dietrich range. De Dietrich is a French company who have begun to infiltrate the market here competing with Miele and Gaggenau.
I always said I would buy commercial ovens again as I am still using the ones I bought 16 years ago for the Brisbane house and they are still going strong but I was completely taken with these new domestic options. Also as I rent this house out when not here I thought commercial cooking tops and ovens may be daunting for people renting on a short term basis.
Yet the big departure from commercial equipment is not the new smart ovens but using an induction cooktop in place of gas. I hate electric cooktops but this is induction and I thought it time to catch up with chefs who have converted. Not only is it quicker than gas, yes that is true, it is not messy, and at the end of each cooking session, needs a mere wipe. I don’t have to be a slave to cleaning a gas top, removing all the parts, soaking them and scrubbing with scourers. I am not going to waste time spruiking about its energy efficiency, one of its redeeming features, I am just enjoying the intelligence of the cooktop as it heats the pots up or down as quickly as my mind works.
So if the principles of minimalism are to bring about a feeling of well being and energy, then I hope the holiday renters who come here next year leave with the same feeling of exhilaration and refreshment as I will.
My next project the new front garden.
Dinner at the Dancing House
Posted by tastetravel in architecture, Dining, Prague on December 2, 2011
We walked around the dome sculpture on top
I am not photo-shopping the tram wires out, they are an integral part of Prague's cityscape
This post has been in the making for some time but I promised several people it would eventually be written. First thing I want to say is that a meal at the Celeste Restaurant in Prague is worth the money. People are always doubtful whether a restaurant that charges top $$$ just because it is in the best position can be of serious value. Well the good news is that they can be good. We have eaten at the restaurant Le Jules Verne in the Eiffel Tower, at Quay restaurant in Sydney and many more restaurants in landmark locations, here a stunning view is a welcome complimentary side dish.
Prague offers dining options galore and we had tried the traditional Czech food served in its famous cafes and over a week had dined also in its contemporary restaurants, we even had a stylish and inexpensive meal in a wine bar that reminded us of the value and authenticity of food you get in good Italian Osterie.
Back to The Dancing House, it was designed by world-renowned architect the Canadian born Frank O’Gehry together with local architect Vlado Milunić for the Nationale Nederlanden Insurance company.
The building was designed in 1992 and completed in 1996 on a vacant riverfront plot. It is a rare occurrence to find vacant space on the riverfront in Prague but this was due to a 19th century townhouse being destroyed during the bombing of Prague in 1945. It’s neighbouring house was co-owned by Czech ex-president Vaclav Havel who ordered the first architectural study and supported the building.
It is referred to locally as ‘Ginger and Fred‘ after the American dancing duo Fred Astaire and Ginger Rogers.
Some cured fish to whet the appetite
On arrival we were asked if we wanted to take an aperitif on the top floor where there is a viewing platform. We did not hesitate even though it was a blustery and began to rain. We ducked around the sculptured sphere to take in the breathtaking views of the surrounds including the Prague Castle. Stepping back inside on the same level there is enough room to have a small cocktail party or a private dinner. This location would be my number one recommendation as the most impressive venue in the world to have a celebration.
I chose the Degustation menu so I could sample a range of dishes and the Manager Vicktor was particularly attentive, finding various wines just for me to suit all courses. It is a normal task for his job description but when only one person at the table is drinking wine, it is not easy to find someone willing to open several bottles just to pour one or even half a glass as he did for me. 
My phone photos are dismal, sometimes it just seems so gauche to pull out a big camera.
Salad, a relish and cheese
Strawberries that tasted like strawberries, macarons and sorbet
Although my memory of some of the dishes has faded somewhat I cannot forget the wonderful service and the beauty of the building.
Ode to Coats Patons
Posted by tastetravel in Uncategorized on November 28, 2011
An emergency dash to Launceston found us in the historic red brick building that was built as a canteen for a large mill that once employed thousands of Tasmanians, first to build the factories and then to provide staff to spin the wool and cotton.
The mill commenced production in August 1923, with 50–60 skilled workers brought out from Britain. Over time it provided employment to thousands of locals. The reason we were in this building is that is now the headquarters for the Launceston Eye Clinic. I was sitting in the waiting room with time on my hands and noticed a cabinet filled with wool and cotton production memorabilia so I decided to delve into this area of Launceston’s past.
James Paton set up a weaving business in 1802 in Paisley Scotland. After he passed away, his sons James and Peter formed a new business in 1830 under the name J & P Coats. This business continued to prosper and in 1952, J & P Coats and the Clark Thread Co merge. Another merger occurs so it becomes Patons Baldwins Ltd and then Coats Patons is formed in 1969.
If you are from the mainland and your knowledge of Tasmania is as sketchy as mine was growing up in Western Australia, Launceston was once a major centre of production for textiles. Some 2000 women were employed in the factories that covered four and a half acres with a floor space of over 18,500 metres. Last year I bought some towels in Hobart and was told that they were made in the last textile factory in Tasmania.
The Door of Hope Christian Church occupies some of the buildings and has this information on its website. ‘By 1933 the factory had increased its area by over 50% and had added two extra stories to the warehouse block. During World War II the plant ran almost non-stop, working on government and military contracts seven days a week.
Very little development occurred for twenty years. But in 1955 a program commenced which saw the factory increase in size by another 50%, the buildings covering an area of ten acres. Baldwin’s eventually changed its name following a merger with Central Agency. The now “Coats Patons” continued the two main brand identity products: Coats sewing threads and Patons knitting yarns.’
Art deco staircase in beautiful Tasmanian wood
The Coats & Baldwins mill was responsible for consuming massive power derived from the hydro-electric stations set up in Tasmania firstly for gold mining operations. Tasmania’s availability of a labour force, free from industrial unrest was another, unstated, consideration in setting up in Australia. The mill would be responsible for consuming one-sixth of the Council’s power block from the state hydro-electric scheme.
In the late 1980′s there was a downturn in pure wool due to inexpensive synthetic imports that ultimately contributed to the decline and popularity of hand knitting. The parent company decided to move its Launceston operations to New Zealand and the mill closed on 31 July 1997.
External railings with initials P & B worked into the pattern
Having a facial yesterday I discovered my beauty therapist and her sisters worked here as their first job out of school. It was Heather the therapist who told me the building I had been inside was the canteen.
Cottage Garden Nursery et al
Posted by tastetravel in Australia, Dining on October 22, 2011
I wish the Cottage Garden Nursery was in my part of town, it is such a lovely place to shop, browse or to dine.
The owners work in the business and are always on hand for advice.
I would like to hook up this entire tray and cart these Bromeliad plants home.
Gillian Hirst on left talking to Elizabeth Cooper
One of my favourite chef’s in Brisbane is Gillian Hirst and she is now at the helm of the cafe inside.
Gillian has cooked at every high level imaginable and was even brave enough to go on the original Japanese Iron Chef programme. I think this casual place suits her now as she combines raising a family. Her sister-in-law Tracey Hirst has joined her and with a specialisation in patisserie it is an ideal pairing.
You will see more of Gill in front of the kitchen these days and that is not a bad thing as it gives her closer encounters with her loyal following, many of whom she may have not actually spoken to in the past when locked in the kitchen. The business is small enough that she still directs the kitchen and if she is delivering the food she must have made sure it is up to her standards.
Not only can you buy beautiful flowers, flower pots and horticulture supplies but you can eat and then browse the bric-a-brac shop. There are three traders who display their goods throughout the shop.
It is all very retro but there are still many new items. Goodness I think my mother used to drink tea out of a pressed metal teapot with the black handle. The enamel teapots are definitely making a comeback, not!! Donna Marcus an artist who knows how to handle our discarded unfashionable might be the only person I know who would find a good use for them.
Just for some relief there is a little oriental influence here and there.
A four storey bespoke bird house would be a lovely gift for a housewarming party.
A little bit of chintz to go with the silver tea pot.
Not everything is old here, some is new to look old!
This little flower pot perched on the edge of the table was seriously beckoning me to take it home.
If you leave here without a plant then I guess you are just not a gardener!
Cottage Garden Nursery, 999 Stanley Street East, Woolloongabba QLD 4169. Open 8.30 – 4.30 7 days per week.
Nursery 07 3891 7999
Florist 07 3891 2229
Gillians Garden Cafe 07 3391 1001
Dinosaurs Designs at in GoMa
Posted by tastetravel in Artisanal, Australia on October 19, 2011
Liquid Sky 2011 Polyester resin with pigment and dyes 120cm (diam.) Commissioned for Gallery of Modern Art, Brisbane
I am not in the habit of using the new adjective ‘cool’ to describe anything fashionable, clever, smart or sexy. I leave that to my grandchildren but I am tempted to call the work of Dinosaur Designs very cool.
An exhibition of these works line the entry to GoMA, Gallery of Modern Art at Brisbane’s Southbank. The dinosaur size plates are mounted on the wall as you walk into the gallery and you cannot help but notice them. You may have already passed the bookshop that is at the front of GoMA and noticed the very prominent positioning of smaller scale Dinosaur Designs items.
Liquid Landscape 2011 Polyester resin with pigment and dyes 120cm (diam.)Commissioned for Gallery of Modern Art, Brisbane
Jewellery and homewares are Dinosaur Designs stock in trade but this is not the first time they have made such big statements. For a long time the work has been expanded into total environments for special exhibitions and trade displays.
Louise Olsen and Stephen Ormandy who are responsible for these spheres were part of the original three who started up the company and this will give heart to many a craftsperson trying to get something up and running, they began by selling wares in the Paddington Markets in the 1980′s. They continue to focus on resin as a main medium and they tend to keep to the general primitive aesthetic, a handmade prehistoric look hence the brand name.
These eight spheres were commissioned to mark the fifth anniversary of Brisbane’s Gallery of Modern Art (GoMA) and can be viewed at GoMA from October 15 to March 25, 2012.
The Director of the Queensland Art Gallery Mr Tony Ellwood said ‘We are thrilled that one of the most visible, successful and inspiring design teams in the country with a distinctively Australian design vocabulary has created this dynamic installation for GoMA’s foyer cabinet. Audiences will enter GoMA and encounter eight large, disc-shaped resin forms in a dazzling array of colours, each one measuring 1.2 metres in diameter.
Solar Flare 2011 Polyester resin with pigment and dyes 120cm (diam.) Commissioned for Gallery of Modern Art, Brisbane
Some of the spheres have a translucent background and some have opaque backgrounds, both emphasise the clarity of colours in the medium.
Soul Flower 2011 Polyester resin with pigment and dyes 120cm (diam.) Commissioned for Gallery of Modern Art, Brisbane
If I were to choose one, it would be between Solar Flare or Liquid Landscape but then Sea Garden is equally stunning…. which one would you choose?
Walking On The Moon 2011 Polyester resin with pigment and dyes 120cm (diam.)Commissioned for Gallery of Modern Art, Brisbane
I hope you go in to GoMA to see the brilliance of the spheres as the photos do not do them justice.
Sea Garden 2011, polyester resin with pigment and dyes 120cm (diam) Commissioned for Gallery of Modern Art, Brisbane
We know where they are now and where they came from and why they are here but where will they go?
Sun 2011 Polyester resin with pigment and dyes 120cm (diam.)Commissioned for Gallery of Modern Art, Brisbane
The shop at GoMA has a good range of their work so call in next time you are there, but for these new works, are they destined for corporate boardrooms or will the GoMA find a way to keep them?
For further information on Queensland Art Gallery visit www.qag.qld.gov.au/dinosaurdesigns
Time for love 2011 Polyester resin with pigment and dyes 120cm (diam.) Commissioned for Gallery of Modern Art, Brisbane
Rock carvings in the Pilbara
Posted by tastetravel in Australia, World Art on September 24, 2011
I was thinking about my friend and fellow blogger Debra who has converted a pile of rocks into a new home in Tuscany. This is a pile of rocks that I hope will never be moved or recycled. We went to the Pilbara region specifically to the Burrup Peninsula as we were invited to view them with a consultant who is the brother of a friend and a geologist who works for Rio Tinto Mines. I wrote about it on my first blog but one that I never really published to the big wide world.
It was quite a climb up and through the rock piles, not what I had expected, I suppose with all those cave drawings we have seen in the past I thought it was going to simply be a walk to a spot and then marvel at the carvings on big flat walls.
The carvings are called petroglyphs but we civilians call them ancient rock carvings. Some were destroyed or relocated during the 1960′s when the resource industry moved in but now the mining companies are more sensitive and engage consultants to meet with the traditional owners about the future of their rock art heritage. It was our friend’s brother who had this role.
You just have to keep walking, and climbing to find them. The traditional owners of the land we call the Burrup is known to them as Murujugga (meaning hip bone sticking out).
I don’t want to detract from the carving but why do geologists always have wild beards.
We kept unearthing the most wonderful surprises.
Controversy about the future of the land continues.
Having grown up in Western Australia I cannot resist including this photo I took at the base of the rocks of Sturts Desert Pea, a wildflower I remember fondly in my youth.
Our friend sculptor Stephen Hart watching his footing. Look at the carving behind his outstretched arm.
I am so pleased these rocks have not been moved although I am sure some have been stolen.
We are walking through a valley where water has washed through and whitened the rocks.
You must keep your eyes open and the climb was rewarding all the way.
The carvings are estimated to be the largest concentration of rock art in the world.
Many of the carvings are of animals and birds which are now extinct so this indicates how long ago aborigines lived in Australia.
It was such a wonderful day, I love the blue sky against the ochre of the rocks.
Early signs of the symbols we see on contemporary aboriginal paintings here.
We climbed and climbed.
Feedback