Lunch Special: Country Chicken and Mushroom Pot Pie

Freshly baked country chicken and mushroom pie, bursting with country freshness and goodness, the ultimate in comfort food. Juicy chicken breast and luscious, buttery mushroom smothered in a rich, creamy, stock-based sauce with loads of fresh garden herbs and just that touch of freshly ground pepper. Accompanied with seasonal locally harvested vegetables.

Country Chicken and Mushroom Pot Pie
Recipe for 4 pot pies in ramekins:

500 g chicken breast, diced int0 2 cm cubes
150 g mushrooms, sliced
5 T plain flour
1 T olive oil
2 t butter
100 mL cream or milk
400 mL stock
2 T chopped herbs (oregano, parsley, thyme, sage)
1 onion, cut into 2 cm pieces
1 sheet puff pastry
salt and pepper



1. Fry mushroom lightly in butter until golden brown. Remove.
2. Toss chicken in 3 T flour seasoned with pepper and salt
3. Brown the chicken in olive oil. Remove.
4. Saute onion in the pan. Remove.



5. Add the remaining flour to the pan. Lightly brown. Slowly add stock to make a roux.
6. Return chicken, mushroom and onions to pan. Add cream. Simmer gently to thicken.



7. Add herbs. Adjust seasoning.



8. Simmer 5 minutes to blend flavours. Remove from heat and cool.



9. Place pie filling in 4 ramekins. Cover with quarter sheets of puff pastry. Cut a hole in the centre.
10. Bake at 220 degrees Celsius for 25 minutes until golden and bubbling hot.

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Afternoon Tea Special - Scones

Fresh from the oven, these deliciously fluffy scones are just perfect with homemade jam and fresh whipped cream. Enjoy with choice of teas.

Served on a beautiful Blue Willow pattern plate, made by Churchill of England, reminiscent of British tea drinking heritage in Australia.

The Willow pattern was derived from the ancient 400 year old Yu Garden in Shanghai. The pattern came into use some 200 years ago in England.



Cream Scones
Makes about 30

375 g (3 c) SR flour
1/2 t salt
125 mL cream
250 mL milk

1. Sift flour with salt.
2. Add cream and milk. Mix to a soft dough with a wooden spoon. Do not overwork.
3. Place dough on a floured surface. Using floured hands, pat dough out to 2 cm thickness.
4. Cut into 5 cm rounds.
5. Place on buttered baking tray.
6. Brush with milk.
7. Bake at 220 degrees Celsius for 10-15 minutes until golden and bottoms sound hollow when tapped.

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Bitter Melons

Bumper summer harvest! Bitter, with a delicate aroma. Ayurvedic medicine claims bitter melons cure diabetes.

To prepare, cut open to remove bitter white pits and the seeds. Blanch in boiling water before use. Use in dish of choice or simply steam, stir-fry or boil and dress with deep fried shallot and extra virgin olive oil. Use as a side vegetable.

A few recipes found searching the internet:

Thai Pork with Bitter Gourd - aromatic coriander and pork mince stuffed in thick bitter melon sections, deep fried and then cooked in a savoury sweet Thai green curry gravy.

Chinese Bitter Melon and Dried Oyster Soup - a traditional soup cooked in a clear pork bone broth.

Indian Karela Curries - a variety of dishes from masala to curry gravies
Indian Stuffed Karela - a 100 year old family recipe of spiced chickpeas stuffed in bitter melon

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Figs

Bountiful spring and autumn. Time to put autumn figs in preserves till next year's harvest.

Fig paste

For scones and dessert sauces, such as a coulis

1 kg fresh figs

2 c pear juice

1 T pectin (Jamsetta), optional

Blend the figs. Rub the puree through a sieve to remove seeds. In a heavy saucepan, cook the puree in pear juice with the pectin. Simmer of 30 minutes. Reduce as required to thicken. Pour into sterilized jars and seal. When cool, store in the refrigerator.

Caramelized fig paste

For scones, cheese boards and sweet-savoury dishes

1 kg fresh figs

1 c pear juice

Blend the figs. Rub the puree through a sieve to remove seeds. In a heavy saucepan, cook the puree in pear juice, stirring continuously to form a thick caramelised paste. Allow an hour or so. Pour into sterilized jars and seal. When cool, store in the refrigerator.

Fig Pickles

Firm, just about ripe figs

Salt

Sugar, made into bar syrup (1:2 water to sugar, boiled 5 minutes)

Vinegar, boiled and cool

Chilli flakes, optional

Cut figs in half. Sprinkle salt over and leave for 30 minutes. Rinse and drain well. Pack into jars. Pour enough bar syrup to half cover the figs. Top with vinegar. Adjust sweetness. Add chilli flakes. Cover. Leave in the fridge for at least 2 weeks before using.

Fig Tart
Check out Maggie Beer's recipe. Luscious macerated figs on an almond custard (frangipane) baked in rough puff pastry.

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Quandong

Quandong Pudding
Adapted from A Taste of the Bush

A bush tucker version of the quintessential self-saucing sponge pudding with native Australian peach, quandong.

1/2 c dried quandong (40 g)
1 c fresh red grape juice
225 g sugar
150 g butter
2 eggs, beaten
150 g SR flour, sifted
1 t ground lemon myrtle, optional

1. Soak the quandong in grape juice until double in size or overnight
2. Drain the quandong.
3. Bring the grape juice to boil.
4. Add 50 g of the sugar. Boil until syrupy.
5. Add the quandong and boil for 5 minutes.
6. Place quandong and syrup in the bottom of 4 ramekins.
7. Make a cake batter by creaming the butter with remaining sugar. Slowly add the eggs. Fold in flour.
8. Pour batter over the quandong in the ramekins.
9. Bake at 180 degrees Celsius for 30-40 minutes.

Serve with fresh cream.





Quandong and Grape Clafoutis (pronounced klah-foo-tee)
Adapted from Cherry Clafoutis recipe by Joanne Harris & Fran Warde, The French Kitchen

A classic French dessert of soft custard like pudding loaded with delicious juicy fruit.

250 g red grapes
60 g sugar
20 g dried quandong
10 g butter, melted
2 eggs
1 t vanilla
200 mL milk
85 g flour, sifted
icing for dusting
1 t cornstarch

1. Mash 200 g of the grapes. Microwave for 2 minutes. Strain the juice. Discard the pulp.
2. Add half the sugar to the juice.
3. Soak quandong in the grape juice until double. Microwave for 2 minutes. Drain. Reserve the juice.
4. Cut remaining grapes in half. Remove pits.
5. Grease a shallow dish with the butter.
6. Place the fruit in a neat layer in the buttered dish.
7. Whisk the eggs, with remaining sugar and milk.
8. Add the mixture to the flour and mix to a smooth batter.
9. Pour batter over the fruit.
10. Bake at 180 degrees Celsius for 40 minutes until the custard batter is firm and golden.
11. Sprinkle with icing.



To make sauce, add water (or more grape juice) to the reserved juice to make 1 cup. Add cornstarch. Microwave for 2 minutes. Serve the clafoutis immediately while well risen, with the grape juice sauce.

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Plums

Plums grow well in Perth. These 2 varieties survived coastal conditions and limey soils.

Santa Rosa
Medium size, crimson red skin, light red flesh. Matures December.

Laroda
Glossy red skin, yellow-red flesh. Matures January. Low to medium chill.




Plum and Grape Conserve

500 g plums
750 g red grapes
850 g sugar
1 T pectin (Jamsetta)
50 mL lemon juice

1. Cut plum and grapes in halves and carefully remove seeds.
2. Place in a shallow saucepan. Add remaining ingredients.
3. Heat gently until sugar dissolves. Bring to boil. Skim off foam and residual seeds.
4. Boil on medium-high for 20 minutes before testing for gel on an ice cold saucer.
5. When jam gels to your liking, pour into sterilized jars and cover immediately.

Use as a jam or as a base for oriental plum sauce.





Fresh Plum Sauce

1 c fresh grape juice (or orange juice for duck)
2 cm cinnamon stick
2 cloves
1 star anise
2 T plum and grape conserve or sugar
1 t Dijon mustard
4 plums, sliced

If pan juices are available, deglaze with grape juice. Add remaining ingredients and simmer for 5 minutes until plums soften. Remove cloves, cinnamon stick and star anise. Serve with pork or duck.

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Grapes

Bumper summer harvest from the garden!

Grape Jam

2.250 kg fresh ripe grapes to yield 1.5 L pulp and juice
1.25 L sugar
2 T pectin (Jamsetta)
100 mL lemon juice

1. Mash the grapes through a sieve. Retrieve the juice, pulp and skins. Remove the seeds.
2. Boil 10 minutes. Skim off foam and residual seeds.
3. Measure volume of grape mixture. Measure equal volume of sugar. Transfer to a wide saucepan.
4. Add pectin and lemon juice. Adjust lemon juice to taste.
5. Boil on medium-high for 20 minutes. Test for gel on ice cold saucer. When ready, the boiling jam looks syrupy with small bubbles 2-3 mm in diameter. Allow up to 40 minutes to gel.
6. Bottle in sterilized jars and cover immediately.

Serve with quality cheeses on crackers.




Grape and Macadamia Clafoutis

160 g grapes, halved and pitted
1 T grape jam
1 t butter, melted for greasing
60 g macadamia nuts, milled
2 eggs, beatened
250 mL cream
50 g (3 T) sugar
1 t cornstarch
icing and ground macadamia for dusting
ice cream for serving

1. Place grapes and jam in a shallow buttered dish.
2. Mix together macadamia nuts, eggs, cream, sugar and cornstarch. Pour into the ramekins.
3. Bake at 180 degrees Celsius for 30 minutes until golden brown on the top and custard sets.
4. Dust with icing and macadamia
5. Serve with ice cream.




Baked Custard with Grapes

160 g grapes, halved and pitted
1 T grape jam
1 t butter, melted for greasing
3 eggs, beatened
250 mL milk
300 mL cream
100 g (1/3 c) sugar
2 t cornstarch

1. Place grapes and jam in 4 buttered ramekins.
2. Mix together eggs, milk, cream, sugar and cornstarch. Pour into the ramekins.
3. Place ramekins in a tray with boiling water half way up.
4. Bake at 180 degrees Celsius for 40 minutes until golden brown on the top and custard sets.

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What is Australian Cuisine?

COOKING IN PROGRESS......



Computer: Computation in progress.... running... running... running...
Noodle: Oops! The computer has been running all night and day. Ctrl Q to quit. What's up?
Computer: Australian cuisine is PERMUTATIONS of borrowed TASTES, INGREDIENTS, TECHNIQUES & PRESENTATIONS from around the world that evolve over time with immigration. Insufficient time to complete permutations. Permutations infinite.
Noodle: That's enough time lost. We'll miss the competition. Computer, check out Maggie Beer and Australian Cuisine.
Computer: Click "I'm feeling lucky" for result
Noodle: Of course! Australia is the lucky country with gourmet like dim sim, chiko roll, pavlova, vegemite, fish & chips, meat pies, roast lamb on mash, damper, anzac biscuits, lamington/jelly cake... and we even eat kangaroo and emu on our coats of arms without being tried and shot for treason. Dinner is getting cold. Let's get this published.

SERVING THE ULTIMATE AUSTRALIAN DISH FOR DINNER....


Click here for recipe

The Great Aussie BBQ Invention

Australia does not have a distinctive local cuisine, unless one considers cooking singeing and charring, in game preparation, on campfires by indigenous Australians, the precursor to Paul Hogan's "shrimp on the barbie", and Australians' obsession to alfresco cooking and dining which features char grilled meats. Perhaps the BBQ attraction lies in the ease of cooking in the "sun, surf and sports" way of life enjoyed by Australians.



Tossing a "shrimp" on a BBQ is old fashion. For a start, Australians are proud of their fresh, uncontaminated, environmentally sustainable seafood. A "shrimp", in more than one way, is really a diminutive of the king prawn, the dominant species found off Exmouth Gulf and Shark Bay, Western Australia. Secondly, Modern Australians enjoy their "shrimp on the barbie" a bit differently to the perception of Americans. The prawns are usually marinated, and most likely threaded on skewers like satays or kebabs, for ease of cooking and eating. Quite often the prawns are butterflied into steaks. Giant leader prawns can be stuffed after scoring a slit along the back. The flavours of the marinate are often borrowed from other cultures, with a skew towards Asian or Italian. Check out lemon myrtle garlic prawns as an example.





Cast iron griddles, BBQ kettles, fancy gas powered $2000 stainless BBQ grillers and smokers are really technological advancements of the ground oven used by indigenous Australians throughout Australian history....

Australian cuisine in the past....

Indigenous Australians migrated over land bridges 40000 to 50000 years ago, bringing nothing more than their bush survival skills to make use of what was locally available bush tucker.
Tastes: Natural flavours of freshly harvested local produce native to Australia. Natural flavours from native aromatic leaves found locally.
Ingredients: Flora and fauna native to Australia. Indigenous Australians consumed kangaroos, echidnas, emus and other wild birds, snakes, lizards, grubs and insects, and hundreds of native fruits and nuts. Bush herbs include lemon myrtle, mountain pepperleaf, and mountain pepperberries.
Cooking technique: Game prepared by singeing and charring over camp fires to aid removal of skins and feathers. Bush meals cooked in ground oven of heated rocks, overlaid with aromatic bush tucker leaves for flavouring, with paperbark cover to retain heat for roasting. Water was added to steam while roasting.

Australian cuisine now....

Cultural diversity imparts new tastes from each lot of new arrivals: British convicts, gold rush Chinese, British "10 pound pom", Italian, Greek, Lebanese, Southeast Asian, Middle-eastern.... Many of these arrivals, like their indigenous Australians predecessor, came with nothing except for the shirt on their back, others came with just hopes of a better life, and a privilege few came with friends in their suitcases. Intrinsically, the migrants brought with them their food habits and food cultivation skills.
Tastes: Traditional from country of origin. "Confusion" of using local ingredients, not used in traditional dish, led to new fusion style cooking. Eventually local ingredients simulate tastes of traditional dishes, or traditional ingredients become available locally through market gardening. The traditional dishes become classic dishes for Australians, although seasonal ingredients, local cooking techniques and presentation may differ from the original dish.
Ingredients: With air transportation, the sky's the limit.
Cooking techniques: A combination of methods from many cultures.

Australian cuisine in the future....

History tends to repeat itself. Ingredients that once were foreign are now produced locally, in a green, sustainable environment.
Tastes: Natural flavours of freshly harvested local produce. Natural flavours from aromatic ingredients grown locally. The combination of flavours reflect that of traditional dishes.
Ingredients: Advances in agriculture made it possible to procure local ingredients previously not possible, like Manjumup truffles, and Tasmanian wasabi.
Cooking techniques: Instead of migrants, the internet and television bring cooking techniques from around the world. Technology and food science advancements made possible haute cuisine techniques like cooking under vacuum in sous vide, low temperature roasting, molecular gastronomy, and cold aging of meat using UV. Indigenous Australians have already invented a version of the combination steam oven, and that was using free locally available materials for their ground oven! A steam oven by Blanco costs AU$2499, while a combination hot air and steam version by Miele skyrockets to AU$5499.

"What is Australian Cuisine?"

Some ask where is the Australian in a dish if there is no native bush tucker ingredient like kangaroo or bush seasoning like lemon myrtle, while others fail to see how a bush herb with similar taste to common herbs can make a dish more Australian. Maybe the answer lies in the cultural aspect: a dish is Australian if it demonstrates the cook and/or diner embraces the tastes from a culture/cuisine which may differ from their own, and hopefully the dish contains some locally derived ingredients to uphold Australian pride?



So, here, the 2-minute Noodle Cook presents, John's gourmet dinner, the humble Aussie beef burger of char-grilled premium West Australian beef mince cooked barbecued on a modern cast iron griddle.



Delicately piquant from home grown oregano, thyme and continental parsley, with hints of garlic and shallot, and a touch of zing from freshly ground black pepper, complemented with a sprinkle of ground bush tomato (akudjura) and native mountain pepperleaf. Served in a crisp toasted, buttered bun with quality WA cheese from the pristine southwest, and a salad, of vine ripened tomatoes, fresh boiled beetroot, dill pickle, wilted seasonal Asian greens, and saute onions, dressed lightly with balsamic vinegar and extra virgin olive oil. Click here for recipe.

This burger is the equivalent of serving up several Italian inspired dishes, namely tomato brushetta, and beetroot & onion salad, in a fast food format. The meal pretty much sums up the essence of Australian cuisine as eaten in an Australian home: the British pub food heritage, Australian barbecue cooking, the incorporation of Italian flavours, use of native ingredients, use of locally produced ingredients, and best of all, ease of cooking and serving a meal that suits the Australian way of life. Nothing beats the satisfaction of cooking a healthy meal that is universally enjoyed, even by a food critic like John (the villain in this blog) who normally can't wait to brag about how bad everybody elses cooking tastes.

Laid back Australians, thankfully, do not conform to a local cuisine that never existed in the first place. Australians are happy to cook and sing "advance Australia fare" (to the tune of Waltzing Matilda) in which ever way: we don't care what fare you pay to be on the way here, as long as you share your fare!

Rick Stein is in town to find the answer. He's already concluded "I won't be able to answer it but I'll have a jolly good try." Rick Stein is running a competition to find the ultimate Australian dish. Click below to find out more about Rick Stein's tour:

Read more...

Char-grilled Aussie Beef Burger

Read the related post on "What is Australian Cuisine?"

How to char-grill or barbecue burger patties:

For Australian burgers, patties must be charred to perfection else they aren't dinkum. How to char-grill with cast iron griddle:

1. Preheat the griddle to hot. For cast iron grill pan, hot is around low-medium on an electric stove. When hot enough, water droplets sizzle and evaporate immediately to steam.
2. Rub oil from a paper towel.
3. Oil the burger patties with extra virgin olive oil. Do not pour oil on the griddle.
4. Cook the patties until moisture appears on the top before turning.
5. When cooked, the patties firm up. Remove and rest for 5 minutes in a warm oven.

For full instructions, check out this link. Instructions on using open coals are found here.

To make 2 Aussie beef burgers:

2 premium beef mince patties, recipe below, barbecued to Australian standards, ie charred
Italian inspired salad, with gherkins that kids hate, given below
Char-grilled seasonal vegetables, given below
2 fresh bread buns, best home made using recipe below

The ingredients are typical of flavours borrowed from Italian dishes, with a slight slant from Australian bush tucker ingredients, and Asian vegetables in place of lettuce.

To assemble the Aussie beef burger:
Slice bread buns in half and butter. Place until griller at 250 degrees Celsius for 5 minutes until crisp and golden. On the bottom bun half, place the char-grilled beef patties and vegetables. Carefully top with the salad vegetables and cover with the top bun half.

To serve the Aussie beef burger:
Skewer the burger to hold in place. Place on a plate. Serve with side sauces like Dijon mustard, chutney and tomato sauce.

How to eat an Aussie beef burger:
To eat the burger the Australian way as part of a BBQ, use both hands and chomp your way through. Make sure the TV or radio is turned on to a sports program. To eat the cultured way in a restaurant, remove the skewer, then carefully remove the salad half of the burger from the char-grilled half using the table knife. Eat with fork and knife, or carefully cut burger to bite size with the table knife in the right hand, and use left hand fingers to pick up the cut pieces. This gentile way of eating is a reflection of British heritage.



Aussie Burger Patties
250 g beef steak, minced
1 shallot, finely diced
1 garlic, smashed
2 tablespoons finely chopped fresh herbs (home ground oregano, thyme, parsley)
1 egg, beaten
1 bread slice
1/4 t paprika or chilli flakes
1/4 t black peppercorn, freshly ground
pinch salt, pepper
pinch akudjura (bush tomato)
pinch mountain pepperleaf
1 t extra virgin olive oil, for oiling the patties

Mix all ingredients together after softening the bread with egg. Do not over mix: the burger should taste like steak with a meaty texture, not sausage mince. It is best to make the burgers fresh to avoid the marinated texture. This is the difference between the great gourmet char-grilled Aussie beef burger and the fast food burger. Just before cooking, oil the patties. On hot summer days, keep the patties in the fridge until ready to cook.

Salad
1 beetroot
1 t balsamic vinegar
1/2 t extra virgin olive oil
1/2 salad onion (red or white), slivered
1 T continental parsley leaves (home grown)
1 vein ripened tomato, sliced
2 pickled dill gherkins, sliced
2 slices quality cheddar

Boil the beetroot for 30 minutes until cooked. Cool, peel and slice. Dress with balsamic and extra virgin olive oil. Carefully stack the beetroot, onion, parsley, tomato and dill pickle over the slices of cheddar.

Char-grilled Vegetables
1 handful Asian greens (choy sum or bok choy)
1 capsicum, sliced into rings (slip in some chilli here)
1 onion, sliced into rings
salt, pepper

Wilt the Asian greens on the griddle. Char-grill the capsicum and onion rings. Remove from griddle. Season with salt and pepper.

Bread Buns
To make 4 x 100 g buns:
250 g (2 c) atta flour (wholewheat flour from Indian grocer)
1/2 t (2 g) salt
1 t (4 g) active dried yeast
2 t (10 g) sugar
170 mL warm water
1 t (4 g) Lecimax improver, optional for better rise and crust
1/2 t (1 g) lecithin granules, optional for longer shelf life
1/2 t vinegar, for faster yeast activity
1 t olive oil

Mix and knead dough as for bread making using the double proof method. Ensure the yeast is alive by activating with the warm water and sugar before mixing the dough. Divide into 4 buns. Sprinkle with sesame or poppy seeds. Let rise for about 1 hour until double. Bake at 220 degrees Celsius for 15 minutes.

Variations for Italian Bread

Add the following to the bread dough before shaping:
Flavour 1: 1 T chopped semi-dried tomato, 1 T slivered olives
Flavour 2: 1 T chopped dates, 1 t freshly chopped rosemary

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Rick Stein's Ultimate Australian Dish

Rick Stein is on the hunt for Perth's top food blogger who COOKS. There's a competition, which closes 9am 21 March 2011, to cook the ultimate Australian dish.

the dish is about ".... fresh local ingredients and seasonal cooking..."

the dish to cook "... a classic Aussie recipe, an old family favourite, or your own unique interpretation of Australian cooking. Main course, pudding, starter or snack..."

the winning dish "....words that make our mouths water, pictures that make our stomachs rumble, we want to almost smell it coming out from our computer screens..."

and the PRIZE

• Your blog post and recipe inserted in the program of your nearest city for Rick Stein's Food Odyssey Australian tour - a chance to have your words printed alongside one of the world's top chefs, and read by some of the country's biggest foodies! We'll also include the address of your blog – a great way to promote it and increase your readers.
• Two tickets to see Rick Stein's Food Odyssey on stage in the Australian city closest to you (airfare and accommodation not included)
• 1x Signed program
• Rick Stein cookery book
• Special sponsor gifts

VIP Reserve Tickets for Rick Stein's show at Burswood Theatre are on sale for $349 at Ticketek.

Behind the computer screen, the 2-minute Noodle Cook types away, while dreaming of winning and starring on centre stage with Jamie Oliver Rein Stein.

Noodle: Computer, give me a list of Perth food bloggers likely to cook Rick Stein's winning Ultimate Australian dish. Filter with What is Authentic Australian Food?

Computer: Location detected. Field statistically too small to compute with precision.

Noodle: Just give me the top one...

Computer: Karen Cheng's Fashion and Life

Noodle: What! How is that? Isn't that a fashion blog?? Please explain search result...

Computer:
Site Traffic - Alexa Traffic Rank 154,489.
Social Media - Facebook, Twitter
Tag matches - "Seafood", "Fish and Chips", "Italian", "Beach", "British", "Swimming"
Blog Post - Fish and Chips and Sharks

Noodle: Um, I think we better try again. List Perth blogs with "masterchef"

Computer: 3 blogs detected. Press enter to display.

Abstract Gourmet
A Very Foodly Diary
An Electronic Restaurant

Noodle: Hey, I've got a chance of winning with odd of 1 to 3! Hang on, what about those who WRITE about food, restaurant, cooking ....

Computer: Compilation in progress...eliminating blogs with no recent posts. Press enter to display.

Abstract Gourmet
An Electronic Restaurant
Alex Millier
A Very Foodly Diary
Beaufort St Bloggers
Beyond Beeton
Blue Apocalypse
Bon Viveur
Bowl of Honey
Breakfast in Perth
Bryton Taylor Gluten Free Cooking
Cafe Grendel
Chips in the Sky
Closet Domestic Bunny
Coffee Reviews Perth
Food, Drinks n' Sun
Foodie Cravings
Hold the Beef
I Love My Bakes
Jeff Ha
Juji Chews
Libertine Eats
Little Miss Bacon
Miss Fatty Foodie
More than Words
Morsels
My Hungry Tummy
Nyonya Passions
Our Breakfast Club
Palace Foods
Poached
Perth Breakfast Club
Perth Food Engineers
Perth Food Reviews
Pawonike
Raw and Vegan
Single White Female
Spiceblog
Sprinkling of Spice
Tannic Teeth
Tenina
The Aussie Oenophile
The Food Pornographer
The Foodographer
The Gluten Free Scallywag
The Recipe Binder
The Wandering Gourmet
Umeboss
Wannabe Gourmand
Wino-sapien

Noodle: Grrr... I thought the odds are too good to be true. Filter the above list with What is Authentic Australian Food?, site statistics, social media...

Computer: The Food Pornographer

Noodle: ... please explain

Computer:
Site Traffic - Alexa Traffic Rank 543,089
Social Media - Facebook, Twitter
Tag matches - "Fish and Chips", "Italy", "Australia", "Malaysia"
Blog Post - Fish and Chip Gelato

Noodle: The Food Pornographer statistically wins. Computer, advice me the dish I need to cook to impress Rick Stein...

Computer: "I won't be able to answer it but I'll have a jolly good try." Answer indeterminate.

Noodle: Fish and chips, shrimp on the barbie, meat pies, lamb on mash?

The 2-minute Noodle Cook heads behind the scene, to rummage in a nearly empty pantry with disparate ingredients to dream about cook the winning dish. Will a bush tucker dish wow Rick Stein, or will it be one of villain John's favourite classic dishes like lamb shank, osso bucco...?

Read more...