Food and Drink
Posted by Ellen Fraser
05. Sep, 2012
Technically, anything that comes in a jar is always in season. So, when stuck in the seasonal limbo that is winter/spring (too cold for outdoorsy brunch, too warm for films & wine), it’s as good a time as any to lounge about and eat things you find perhaps also lounging about in brine in the back of your cupboard.
The discerning olive selector has none of the standard tools of inspection your everyday suburban fruit expert might have at hand. There will be no squeezing of items, nor prodding or sniffing. Your briney guys are tucked away in a glass prison until post-purchase. So, if you want the best, go for an Italian certified DOP labelled variety, essentially the wagyu of the briney fruit family.
Olives have helped us while away the cold winter nights, perhaps pre-dinner in a dry martini, or thrown in at the end of a slow cooked rabbit or chicken scenario. Moving into spring, try them in a breadcrumb crust for barramundi, or in the cured trout recipe below.
Moroccan-cured Ocean Trout with DOP Olives & Cauliflower
The trout is crazy easy to cure if you have the energy/foresight to start it the day before.
Throw a big handful of salt and the same amount of castor sugar into a bowl. Add herbs and spices or whatever – we used about a tablespoon each of ras el hanout, lemon zest and fennel seeds.
Stick your fish in it, fridge it overnight. Ocean trout works, or salmon, or tuna.
Wake up super excited for the results of your salty cured fish magic. Brush off all the curing mix, rinse quickly if you must. Pat dry. Finely slice and lay onto a plate.
Take some cauliflower bits, dust in regular flour and salt/pepper/more ras.
Deep fry, crisp up and drop into trout territory.
Chop up some fancy green & black olives, mix with olive oil and parsley or whatever. Sprinkle the oily little guys over the plate.
Whisk up some lemon juice & crème fraiche, then MasterChef it up with a quenelle, or maybe just whack onto the plate.
Boom. Impressive looking seasonal limbo dish that has you looking like a hero and everyone else looking bad for not bringing anything to your fancy brunch.
Ahead of the launch of Chin Chin's new restaurant Kong we learn how to make kimchi and bbq meat.
Check out the best excuses Melburnians use when trying to jump the Chin Chin queue.
Ben from Chin Chin goes up against the boys from Baby to see who's Melbourne's real Iron Chef.
Mental illness and the power of friendship gives this production by The Melbourne Theatre Company real heart.
The Woodlands Hotel is hosting a seven course dinner of Mauritian cuisine matched with beer, rum and cocktails. What's not to like?
Dan Sims from The Wine Guide talks about being a Pinotphile and a new event where lovers of the grape can get their geek on.