Monday is my Saturday—a day of rest, slow living, and recharging. For Bri and me, it’s all about the quieter pace. Whether it’s watching junk TV, catching up on reading, or diving into creative projects, Monday is our time to reset and let ideas flow.
This Monday, I found myself catching up on some back issues of Gourmet Traveller (GT) on my iPad. When our housemates moved out, they left behind five editions, and while I once thought GT was a bit "extra" (interpret that as you will), I’ve discovered so much inspiration within its pages. Each issue sparks ideas and sends me down new culinary rabbit holes. Here’s where this Monday’s journey took me:
Shrubs: Reducing Food Waste and Mixing Cocktails
Earlier this week, while exercising and listening to the Good Food by KCRW podcast, I rekindled my interest in Shrubs—vinegar-based beverages made with fruit or vegetables(or botanicals) and sugar. They’re a brilliant way to reduce food waste and create bold flavours for cocktails or mocktails. Given how much food we waste, including backyard produce, this could be a fun avenue to explore. Who knows? You might see Shrub cocktails (both alcoholic and non-alcoholic) on our menu soon.
Fermentation Challenges and Hot-Climate Tempeh
Fermentation in Darwin’s tropical heat is always tricky. I went down a brief rabbit hole researching cold plates but hit a dead end. Switching gears, I stumbled across an article in GT about tempeh—perfect for warmer climates. Ferments Lab caught my eye on Instagram with their innovative take on tempeh. Definitely worth exploring further.
Flavoured Salts for Chips and More
Flavoured salts have been on my mind for a while, especially since my podcast with Julie from Pincha Salt, using salts as a base for unique fried chip seasonings. GT offered some intriguing ideas that I can’t wait to experiment with.
Aperitifs, Digestifs, and DIY Bitters
Last year, we hosted a dessert and digestif event that was a hit. This year, with our new spritz menu (spritzes are aperitifs, FYI), I’m diving deeper into aperitifs and digestifs. Some Aussie companies I’m eyeing:
Could I create my own bitters from local ingredients? That’s a project to pin for later.
Eggplant Pizza Inspiration
I’ve been toying with the idea of an eggplant pizza special, inspired by a place in WA that uses eggplant cream, breadcrumbs, cheese, and basil. We’ve already got roasted eggplant at the bar—it’s time to start experimenting.
Sorbet and Local Citrus
With a glut of local lemons and limes on hand, it’s sorbet-making time. Maybe I’ll pair it with a Shrub for a refreshing dessert-drink combo.
Special Menu Ideas
I’ve been brainstorming “special” menu items beyond our staples:
Seafood Carpaccio
Tonnato
Pintxo Gilda (a Sydney favorite)
Tinned pickled mussels and crisps? Yes, please. (Check out Circle Winehouse for inspiration.) Also, pickled cherry tomatoes? Urban Farm and Kitchen has a great recipe.
Upcoming Events and Projects
Mahjong Night: Anyone know a Mahjong teacher?
Gardening: Need to chat with Brother #3 about prepping garden beds for April zucchini planting.
Italian Festival 2025: Planning a traditional Veneto dish, Sarde in Saor. With fresh sardines available in Darwin, this could be a winner.
Caviar: been meaning to do something with this for sometime.
Random but Fun Discoveries
A chicken salt martini? Yes, it exists. (Shoutout to Smoke in Sydney.)
“Gastronomy” means “stomach knowledge” in Greek. Love it.
Best GT quote: “A good cellar door tells you a story of the people who made the wine, in the same way that a good wine tells you a story of the place it was made in.”
And with that, my creativity has officially hit a wall. Time for a swim and a glass of wine. Until next Monday!
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