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.
Try out some great grub at Gastronomique, for charity!
Milk Bar Mag would love to give one lucky winner and their friend a double pass to this year's Time Out Bar Awards ceremony!
This Saturday Southbank will be abuzz with passionate barbequers from around the world battling for the title of the ‘Ultimate BBQ Nation’.