what i ate,what i cooked,what i bought
The Sunday Age
Sunday November 29, 2009
Chris Golding head chef, O'Connell's Centenary Hotel, South Melbourne1. fish and charcuterie At Cumulus Inc., a mate and I devoured the kitchen charcuterie selection and scallops wrapped in speck, followed by spiced Spanish mackerel with a side of potatoes, sage and confit garlic. We washed it down with a bottle of Curly Flat Pinot Grigio. I admire Andrew McConnell's food - it's fresh and inspired. The restaurant itself has a modern, edgy atmosphere, and attentive, well-informed and professional service.2. lamb for friendsA group of friends came over for Sunday lunch, so I cooked a Milawa milk-fed lamb from Largo Butchers for 12 hours in a wet roast style. I served it with baby asparagus, sweet broad beans and peas, indulgent mashed potatoes and home-made condiments. We opened a bottle of Jacquesson NV to start, and then enjoyed a Cape Mentelle Shiraz and a Yarra Loch Merlot. Both were delicious. 3. organic quail A Thomas Dux Grocer has just opened near my house, so I bought some organic free-range poultry. We made saltimbocca with quail and served it with beautiful vine-ripened tomatoes and green beans. Cumulus Inc.45 Flinders La, City, (03) 9650 1445Largo Butchers411 Brunswick St, Fitzroy, (03) 9417 2689Thomas Dux Black Rock40 Bluff Rd, Black Rock, (03) 9589 1220
© 2009 The Sunday Age
Share This