Onred on Red Hill Lookout


On Friday night Bron and I dined at Onred on Red Hill Lookout. We’ve dined there before and enjoyed the experience. This time was no different. The restaurant is at the top of a hill with a great view of Canberra. I imagine dining in summer in the early evening is more spectacular with the changing light conditions of sunset to view. At the end of May though, even with a 6.30 reservation, the sky was black and all of Canberra’s lights could be seen 🙂

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Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night


I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner

Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other food I ate today

Shaved lamb, tabouli and aioli for #lunch

Shaved lamb, tabouli and aioli for #lunch

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Bacon and eggs for #breakfast Wish it was pay day Thursday 🙂

I love pork | An easy pork roll


Tonight I wanted to use a couple of pork rashers and some vegetables.

Low carbohydrate pork roll

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • Pork rashers Ă— 2
  • Pumpkin, diced
  • Cauliflower, small flowerettes
  • Celeriac, diced
  • Soy sauce
  • Sherry
  • Olive oil
  • Cos lettuce leaves

Method

  1. Cut the rashers into pieces about 2 cm (1 inch) wide
  2. Slice off the rind and place the rind onto baking paper and salt and then roast for 30 minutes at 180 °C and enjoy as a predinner snack
  3. Toss the pork, celeriac, cauliflower and pumpkin into a mixing bowl and then add salt, soy sauce, sherry and oil and with your hands cover everything well.
  4. Lay out on a roasting tray and place into an oven at 150 °C and cook for about 45 minutes
  5. Allow the food to rest for about 5 minutes and then lay onto some lettuce leaves
  6. Capture an image
  7. Eat as lettuce rolls
  8. Wash up
  9. Write a short recipe blog post

For more detail and a better impression of the food click on the image and then hit the back button to return to the blog post.

Pork rind roasted to crackling

Pork rind roasted to crackling

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.

Hope you enjoy a good week of food and eat YUMMY

From earlier today

Shaved lamb with aioli on a bed of tabouli

Shaved lamb with aioli on a bed of tabouli

Bacon and scrambled eggs with fig fennel and chilli chutney

Bacon and scrambled eggs with fig fennel and chilli chutney

What do I call this dinner? Crab mash?


I’d like to know what to call this dish I made for #dinner tonight.

It’s basically tinned crab meat folded into a mash made from celeriac, cauliflower and pumpkin.

What would you call it?

Crab mash

  • Servings: 1
  • Difficulty: easy
  • Print

2014-04-25_18.04.58_IG

Ingredients

  • A tin of crab meat
  • Cauliflower—half a head
  • Pumpkin—a medium sized wedge
  • Celeriac—a good lump
  • Red chilli
  • Radish
  • Spring onions
  • Chicken stock
  • Chilli flakes
  • Red cabbage
  • Butter
  • Cream cheese

Method

  1. Dice the radish and chilli
  2. Thinly slice the spring onions
  3. Roughly dice the cauliflower, pumpkin and celeriac
  4. In a saucepan add the cauliflower, pumpkin and celeriac
  5. Cover the vegetables with chicken stock and add about a dessert spoon of chilli flakes
  6. Cook until soft
  7. When the vegetables are soft drain the stock and use it to blanch the shredded red cabbage
  8. Purée the vegetables with a wand blender after adding the spring onions, cream cheese and butter to taste
  9. Fold in the crab meat
  10. Add the crab mash to a bowl
  11. Add the cabbage, radish and chilli
  12. Add cracked pepper
  13. Capture an image
  14. Eat the food
  15. Wash dishes
  16. Write a blog post

Vegetables for my dinner

Vegetables for my dinner

Diced vegetables ready for cooking for my #dinner

Diced vegetables ready for cooking for my #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.

Hope you have a great weekend and eat YUMMY

Other things from today just because I like to share 🙂

Sizzling bacon

Sizzling bacon

 

Bacon and creamy buttery scrambled eggs with spinach

#Breakfast Bacon and creamy buttery scrambled eggs with spinach

 

Autumn

Autumn

Spam and tomato sauce from the shelf of shame for #lunch

Spam and tomato sauce from the shelf of shame for #lunch

A rose from my garden

A rose from my garden

A rose from my garden

A rose from my garden

Recipes with hashed corned beef #bestblogs14


Regular readers and people who follow me on Instagram will know of my shelf of shame and the deep affection I have for canned hashed corned beef which I usually fry and flavour with curry powder. This morning breakfast and lunch contained corned beef. If you look through the food photography page you’ll come across many examples of corned beef as a base to a meal.

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Dinner at Elk and Pea


It’s not often I eat somewhere twice within a week. On Sunday morning I enjoyed breakfast at the Elk and Pea for the first time.

A post shared by Gary Lum (@garydlum) on

Saturday night’s dinner had been planned for a few weeks. After our Smoque outing it took about a week to agree to dinner at Elk and Pea. Funnily enough I suggested Elk and Pea because of the review that T1 had written for In The Taratory. In my mind (poor memory) T1’s review was for dinner and I recall her writing a good review except for the knives.

Don't mix these up

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I didn’t want to mix up my water and the hot sauce.

For dinner I chose two dishes. I started with the corn and zucchini fritters and then the goat enchilada. The corn and zucchini fritters consisted of spiced fritters, plus a sweet and sour pepita sauce. The enchilada had slow braised goat wrapped in corn tortillas, corn puree goats feta. As a table we asked for two serves of the corn and zucchini fritters so we could share them.

#dinner Corn and zucchini fritters #yummy ping @chat2tb @macjam1 @natmcb

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The corn and zucchini fritters were really very nice.

#dinner Goat enchiladas #yummy Ping @macjam1 @chat2tb @natmcb

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Two of us asked for the goat enchiladas. Each serve has two enchiladas and this plate had three. They ran out of enchiladas so they gave us one for free and suggested we order another meal. This meant that others like twitter friends James Connor @DocConnor and Frala Fontaine @frala_fontaine who were at another table missed out. I’m sorry I didn’t get a chance to chat. Maybe another time at a tweetup.

#dinner Soft shelled crab #yummy

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We asked for one of the specials, viz., soft shelled crab with plantains.

I enjoyed the Peruvian pine for dessert. The dessert consisted of cane sugar, pineapple, coconut cream, pine crisps.

#dessert Peruvian Pine #yummy Ping @natmcb @macjam1 @chat2tb

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You can see the large pineapple ring with coconut cream and the smaller core of cane with berries and pomegranate seeds. I was given a tea spoon to eat it. I ended up chasing pieces of pineapple and sugar cane around the plate until Meredith found a fork for me.

Hey @natmcb I'm glad you liked the pus from my ring. Ping @macjam1 @chat2tb @elkandpea

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The custard had a smooth runny consistency. It was delicious. Click on the image to see the Instagram banter. Apologies for those with weak stomachs.

All in all it was a pretty good meal. As usual the company was exceptional with lots of laughing and stories to tell.

Who was this? Ping @chat2tb @macjam1 @natmcb

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Danny couldn’t make it and sent Nat an image of his lamb shank dinner. Nat was a little jealous and this image was sent to Danny.

The evening was interesting in many ways. We had a good sturdy table setting. No wobbly tables. We were seated next to the front door. The weather was cold (yes welcome to a Canberra summer evening) and the breeze was bracing. I don’t know how the people seated outside enjoyed their meals. The wait staff were polite and friendly although they weren’t really that attentive. The person who took our main order memorised the entire order which was pretty impressive, however, the story about the shortage of enchiladas wasn’t communicated with us until the plate had been served and we had asked for the second plate. This really confused me.

The main meals came out pretty quickly although in an odd order. We had asked for the corn and zucchini fritters to come out first so we could share them. The mango and chicken salad came out first for Tanya and then after about ten minutes the corn and zucchini fritters were served. There was about a thirty minute delay between the main meals and dessert. This wasn’t a problem but seemed to be a long time given the experience earlier with rapid delivery.

Would I go back? The food was really nice. I’d go back for the food. The restaurant was noisy and I could hardly hear what was being said. The confusion with the enchiladas was disconcerting. The service was okay and they get points for not taking away our plates while we were still eating. I don’t know, it’s not going to be a favourite place. I may go back but it wouldn’t worry me if I didn’t.

All in all I enjoyed a good night out. I’m glad I ate at Elk and Pea for dinner.

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The Elk & Pea on Urbanspoon

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Elk and Pea dinner menu PDF
Elk and Pea drink menu PDF
Google maps http://goo.gl/maps/KwzNX

Pepita
Pepita sauce http://www.taste.com.au/recipes/25263/pork+with+corn+sweet+potatoes+pepita+sauce | http://www.yummly.com/recipes/pepita-sauce

In the Taratory’s Twitter account

Seeking redemption after last night’s transgression


Last night I made a dinner which I thought was fit for Man v Food. It was based in tinned meat, potato and cheese. I received mixed reactions today from friends. Mostly negative reactions but at least one positive. The positive reaction was from a friend whose husband loves Man v Food and who is keen on a visit to the USA to do a Man v Food eating tour. Most reactions were dismay that I would eat meat from a tin. What I didn’t say was how much I really like tinned corned beef as much for the fat content as well as connective tissue content like big arteries and veins.

My biggest regret about last night was the amount of garlic I used and the fact that all day I could taste and smell garlic. I thought for dinner tonight I would do something unexpected but in keeping with my style.

Surprise surprise, tonight’s meal contains no meat, not even bacon pieces. I prepared sweet potato fritters and salad for dinner.

Sweet potato fritter

Grate sweet potato and cheddar cheese. Crumb a slice of bread. Bind with an egg. I added seasoning to taste. I made a few fritters and baked in an oven for 45 minutes. I added no oil.

Yes, I know they are uneven 🙂

My salad

Tonight I had some avocado, peaches, sweet corn, and cherry tomatoes tossed in a little lime juice and balsamic vinegar.

Plated up. Sweet potato cake and salad.