Food and Drink
Posted by Carla Sammut
08. Jan, 2011
Hailing from Brazil, the spiky haired pineapple is a summer joy, named after its resemblance to the pine cone. Discovered by European settlers 500 years ago, pineapple is available all year round in Australia but at its most abundant between November and February. My favourite childhood treat was chopped fresh pineapple with a sprinkling of sugar and fresh mint however these days my favourite way to enjoy is in a pina colada.
Pineapples do not ripen further after harvesting, they just get juicier. Pick a plump spiky friend that smells sweet and pleasant with fresh looking skin and leaves. Once cut cover and refrigerate for up to two days.
2 cups fresh pineapple juice
1/2 cup of white rum
1/2 cup of coconut cream
2 tbs finely chopped palm sugar
1 cup of crushed ice
Whizz all the ingredients in a blender and serve over additional crushed ice.
In the first of our monthly peek behind-the-scenes of Melbourne's restaurant scene, we witness the mayhem and madness of Chin Chin's daily staff meal. Affectionately known at 'trough'.
We were lucky enough to attend Chin Chin's first birthday bash and document David Thompson's 13-course degustation as it happened.
Movenpick are giving away over 5,000 scoops of ice-cream across their 23 boutiques this Monday!
The Prahran Market is celebrating our love for all things barbecue with its annual Sausage Fest to start the Australia Day weekend.
Australian olive oil company Moro is hosting a free pop-up alfresco event at Federation Square.