Gastronomy Gal

Addimi Espresso Cafe Tamworth

2012-02-24T14:49:00.005+10:00

There are plenty of good things about living in The Sticks. I can have my garden, there are very friendly (sometimes nosey, but generally well meaning) chaps everywhere, and I'm able to have a few cows (one to milk and one to dry age). Unfortunately a plethora of good and exciting dining options sadly isn't on the list.

In fact, in the whole of the North West Slopes and Plains, there are only a mini sized handful of places that I would visit on a regular basis and enjoy the meal every time. Being here has definitely been more about the food I can grow and cook, and less about the food I can go out to enjoy. Not that I mind this of course, but it's also nice to have the option to visit somewhere fab for lunch if you feel like a nice long lunch or just a little treat.

When I was recently in Tamworth, my compadre suggested Addimi Espresso Cafe. I went along with no great expectations, but with the hope that they would have something on offer other than the usual sun dried tomato foccacia melt, B.L.AT. with chips and salad or chicken caesar (no anchovies).

Glancing from the outside, the cafe is very busy- it has a buzz to it, with some quaint seating outside and in. The decor is simple, yet obvious thought has gone into the design, and this little eatery wouldn't look out of place in a Melbourne laneway.

Once we are seated, a polite waitress brings a menu, and it's to my relief that there isn't a chicken burger in sight. I'm impressed with the extent of the menu, and the interesting options available. From the cabinet, paninis from $13.9 are an option. Fillings are inspired and include the tasty looking rosemary lamb, rocket and tzatziki. I notice a number of other patrons filling up on the popular paninis.

Blackboard specials are tempting. $22 for a chat potato, chorizo and olive salad with paprika, parsley, chives and watercress - or $23 for a seared Salmon fillet with asparagus, organo and garlic cream fettucine, which takes my P.I.E.'s (partner in eating) fancy.

Being almost embarrassingly predictable with my choices, I notice the $26 scallop salad with crispy pancetta, sun dried tomatoes, beetroot and watercress and decide to go with it. I can't help but wonder if it is a good idea eat these jewels of the sea when I'm in The Sticks, but the addict within screams for a hit of scallopy goodness. I've been craving scallops for a while and these are one of the few foods (ok, that is a HUGE lie, there so many things on this list I've lost count) I really, really cannot do without.

From the name of the establishment, you can tell that coffee is something they are pretty keen on. I can't comment - you know, that old I don't do coffee because I'm not great with caffeine chestnut, but luckily my companion can give a little rundown (I think I'll have to aim to have a coffee lover with me on my eating trips). They use allpress espresso and my PIE ordered a large cappucino. A small was delievered to the table - and as my PIE needed a caffeine hit and wasn't happy to settle for a small, this was promptly rectified. The coffee was hot and strong, and went down quite well. A cut above coffee available anywhere else in town/the district. (If you ever want to punish someone severely, take them to the Tamworth Airport and order a flat white.. punishment enough for any heinous crime)...

I liked the look of a dairy free, house made frappe but then saw the san pellegrino range offered and went with an old fave, the totally underrated limonata.

Not long after our drinks arrive, the food is placed on the table in front of us. Very quick. I estimate this was only about 10 minutes after we placed our order, which is prompt and perfect if you are just popping in for lunch or on a break from work.

My salad, fresh and full is surrounded by 8 scallops. I have to admit that in The Sticks, $26 is probably a little pricier than most options, but with 8 babies on my plate, I'm happy enough to pay the asking price (did I have a choice anyway? ha ha). I'm delighted to see the scallops with a just caramelised appearance and once I cut through and pop one into my mouth, my fears dissolve, as does the scallop which is tender and as it should be. The pancetta is crispy and salty, a good companion for it's sea mate on the plate. The salad was 'nice', but the taste wasn't quite on target. Perhaps not being a personal fan of sundried tomatoes taints my view, but I would have preferred without. The olives and beetroot, however, worked well and added some complexity to the dish. The subtle sensation that should be provided by the truffled dressing was faint, if impossible to detect. The watercress was absent and replaced with snow pea tendrils and some lettuce, but this isn't really a detriment to the dish. Overall, the dish was good- scallops and pancetta are perfect partners, the salad was fresh but could use some refining.

My PIE's meal was just what the doctor ordered (literally, aren't doctors always telling us to eat more fish?!). The salmon was crispy skinned but soft inside, and the garlic cream fettucine was creamy with a punch of garlicky goodness and managed to be light whilst still being moreish. The asparagus was cut into small pieces, but cooked to perfection- tender. The only complaint from my pie was that there could have been more asparagus. The nice thing about this dish was that the portions of each component were perfect- the salmon being a sensible size but still filling enough for a hearty lunch.

By this stage, the seating was getting a little uncomfortable- stools always have this problem. They look cute but aren't particularly great for longer stays. This did play on my mind but didn't deter me from leaving without first getting something sweet. The cabinet had captured my attention with some simply gorgeous looking baked goods. Carrot cake with vanilla frosting $3.8, Apple crumble, Belgium choc brownies (about $4.8 from memory) and pistachio and raspberry friands at $4.2 looked cute to boot, but it was the lime and citrus tea cake for $4.2 that looked like something I'd like to have in my (imaginary, pinterest inspired, vintage and totally gorgeous) tea parties that I finally decided upon (after two trips to the cabinet looking like a total fatty).

I would have been well impressed if they had made all these goodies in house, but it turns out they have them shipped in (well, let's face it- it's not actually shipped because there is no sea to ship on) from Sydney. Still, this doesn't take away from the delicateness and cuteness of the items, and the fact the range was so much more interesting than 'caramel slice or mars bar slice.' Chosen well Addimi. My cake was coconutty and moist and a little bit spesh. I will go back and order some more of the items- belgium chocolate brownie - you may wish to run for cover!

Our bill for the meal came in at just $62 which isn't cheap and cheerful but given the quality and interesting food on offer and the prompt service, definitely isn't overpriced.

It was a relief to finally find somewhere that serves up something that is worth writing about- and more importantly, worth going back to. This little spot is a little bit cosmopolitan and a little bit cute with interesting food and a buzzy vibe.

When to visit: Whenever you are in Tamworth

So tell me readers, have you found any good places to eat in The Sticks?

Addimi Espresso

257/259 Peel Street

Tamworth NSW 2340

ph: 02 6766 7802

www.addimi.com.au

G.G Garden update - Where do snails come from? And other ramblings

2012-02-22T13:02:00.001+10:00

Where do snails come from? Seriously? How do they just appear when it rains? Are they, with their little mobile homes, prepared for battle at any stage hiding in the undergrowth waiting for the rain to come to make their attack?

Is there some kind of snail transport that they can pop onto and then suddenly they are dispatched across gardens off the back of the snail express? I can imagine thousands of snails packed into a little carriage, and then when it rains, they drive around like mad crazy little speed demons, rushing around corners so fast they almost look like cartoon character cars, and then a snail administrator wearing a tiny little red cap dumps a hundred or so snails off all at the same spot - all to invade the gardens of the world.

I mean, last night, after the rain, I went out into the garden to do a few bits and bobs (the unglamorous taking out of the bins) and I feel the crunch and slime under my feet. Cue freak out, not because I hate snails, but because despite our competing goals (to eat my garden) I quite like the little things and hate killing them. There are hundreds of them! The snail express has obviously just dropped off. I often feel a bit sad when I see a displaced snail (slug) and wonder if it would be possible to find them a home in an abandoned shell. Only problem is, in The Sticks, we are about 5 hours from any shells. Second only problem is, I'm supposed to want to kill them, because they are an enemy of the garden.

This morning when I went to go out and look for snails, they have all gone... the only question is... where? Did the storm finish and the snail express swing back around, gathering up all the little guys, and any displaced snails to go back into hiding for the next attack?

We've been having a few crazy storms in the last week or so, hence the snail brigade making their appearance. Nothing like my beloved Bris Vegas conjures up, but still some almighty cracks of thunder and lightning so bright it lightens what seems like the whole of The Sticks.

Because of all this rain, and the milder than the usual stinking hot February weather, the garden has been having a few problemos. First problem is that when I go on a mini break, my chief gardener does not give the same loving attention to the patch that I do (how could he, I mean, there's nothing like motherly love). I would like to think he would administer some boarding master type love- but sometimes, he's more like a uni boarding master- forgets all the responsibilities but still has good intentions. Second problem is that all this organic farming doesn't come without trials and tribulation. A previously unheard of failure rate (Last year, I told you I had a black thumb, things haven't changed except my new garden is a little better than my oldie!!) the tomato (three different varities), corn, eggplant and capsicum (RIP babies) all succumbed to different little midgets or other problems.

The capsicum and tomatoes were taken by the fruit flies ( i once knew a lady nicknamed fruit fly- can you imagine?! ha ha ha) but I'm just not sure about the eggplant and corn. If you know what these holes are caused by- please let me know!

I spoke to my new garden man (not the old enemy garden man) and he reckons that organic is a load of it and simply will not help me with any organic theories. I sometimes try to drop pieces of info into conversation- i.e.'But what about companion planting- I've heard that has it's merits?' or 'Heard the kids in the Stephanie Alexander program at my old school (more on that later) about some fruit fly traps -what about those' and every time I do, the same response. 'I'm not going to talk to you about organic methods. Just dust the bloody vegetables.' He'll often recommend products saying that they could be 'sort of organic' or 'contain some organic ingredients' but I bust him every time. He simply believes you can't successfully garden organically in this climate. I'm trying to prove him wrong, but all I'm doing is earning him more money because I have to keep re-buying seedlings.

We've also had a frog visiting frequently, of which I'm a fan. Mumzy isn't. Apparently she is as unhappy now to have the frog hopping around the house now as she was ten years ago when I had a pet frog named predictably named kermit. So I just gently pop Kermetta outside when I find her sticking about the place.

Spring onions, beetroot and zucchini are all doing terrifically well. Rocket is more peppery than ever and plentiful. Beans are so cripsy and fresh, I'm still delighted every time I pop one into my mouth. Other mixed lettuce plants have gone to seed and I will attempt to plant some more soon.

I've managed to roast some beetroot and whip up a roast beetroot and goats cheese salad. We are lucky to be able to get some french aged goat's cheese here in The Sticks - it's quite okay and perfect in this salad. Did I mention that I miss Rosalie Gourmet Market and their cheese selection more than you could imagine?

As the rest of the garden decided to die on me (RIP babies) and the weather is milder, I bought some winter vege seedlings at the monthly markets that I'll be popping in as soon as I get time to sort out the garden, do some rotating and look up a bit more info about companion planting. Leeks, parsnip, carrots, snow peas, cauliflower, broccoli and kale are just a few little things waiting patiently to be placed into their new home.

The zucchini plant required a lot of cutting back, as it decided to take over a large segment of the garden. It is producing lots of beautiful fruit, but also has some odd sort of thing happening with the leaves? I'm wondering if there is some disease in the soil perhaps?

Seeing it's time to put the winter vege, maybe it's time for me to start my knitting again. My knitting is almost comical I must tell you, it's been a bit of a joke and has been going on, constantly for the last 5 years at least. It's taken me this long to knit a bloody scarf that is not even a scarf yet, because it's not finished, so in effect it's taking me this long to not knit a scarf. This year I'm going to start fresh, and I'll have to get my nan to cast on some stitches for me (because I just can't....what- I hear you ask is wrong with me?) and get those needles click clacking.

Also, get your hands on the latest Country Style, mine arrived in the mail the other day, and it's such a beautiful cover. Lavender always reminds me of my Gran. I'll have to remember to renew my subscription. I got it last year at the Noosa Food and Wine Festival - not sure if I'll be able to get back there this year- but they always have good offers if you want to subscribe when you are there (just an insider tip).

Speaking of which, I believe you can start buying tickets for the Festival now, and you totally should- it's a fantastic weekend and is seriously all about the food. Had an amazing time last year so hoping I will be able to book some accomo and get up to (possibly my favourite place in the world) Noosa. It is by far the best Food Festival I have ever been to- so much to learn and do and it is a must not miss event.

There are more clouds on the horizon, so I'm going to get back to digging the garden, weeding, reading and sitting out waiting to see If I can catch the snail express doing a drop off!

G.G. cooks Luke Nguyen's Banh Mi and Warm Beef and Watercress Salad

2012-02-21T08:00:00.000+10:00

Have you been watching Luke Nguyen's Vietnam Season 2? I have. Loving it sick to be quite honest. Vietnam fascinates me and although I've never been, I feel like I love the place already.

Perhaps I should hop on a plane and just live in Vietnam for a while? Seems like the sort of place you would be able to do that and end up truly in love. The markets with fresh food are amazing, and the street food always looks like something worth dying (or at least running across several lanes of Viet traffic and defying death) for.

Whilst I'm holidaying in The Sticks, it's unfortunate that I have to announce that we do not have any Vietnamese dining options within about 5 hours of here. Sigh.. However, with Luke on the Teevee and Dad's new Luke book offering some tasty options, I've been trying to create my own little slice of Vietnam.

The two dishes I have cooked come from Indochine, Luke's new book which is 'Finding France in Vietnam'. - The recipes have a little bit of a French twist (said in French accent to accentuate just how French.)

The Banh Mi looked absolutely scrummy and are a personal fave, so they were the first dish. Apologies for my grammar- my comp does not seem to have Viet characters available to make it legit..

The Banh Mi were absolutely a hit- something a little bit different to serve at a BBQ or similar if you're trying to be a little bit more fancy that the usual snags. The beef and watercress salad was really fresh and fab- loved the flavours from vinaigrette and the nuoc mam cham (dipping fish sauce). Unfortunately in The Sticks, we only had access to some discounted crappy, watercress - but hopefully yours is much better.

Banh Mi Thit Nuong- Chargrilled Pork Skewers in Vietnamese Baguette

Serves 6

Ingredients:

500 g pork neck

6 Spring onions

4 tablespoons of fish sauce

1 tablespoon of honey

2 tablespoons of sugar

1 teaspoon of ground black pepper

2 garlic cloves, finely chopped

2 tablespoons of vegetable oil

6 Vietnamese baguettes, split

1 Lebanese cucumber, sliced into batons

2 large handfuls of coriander sprigs

sriracha hot chilli sauce to serve

hoisin sauce to serve

Method:

Thinly slice the pork neck across the grain into 3 mm thick slices, then set aside. Using a mortar and pestle, pound the spring onion into a paste.

Combine the fish sauce, honey, sugar, and pepper in a large mixing bowl, stirring to disolve the sugar. Add the pork, spring onion paste, and garlic. Toss to coat the pork in the marinade and then marinate for 2 hours, or overnight for a better result.

Soak 12 bamboo skewers in water for 30 minutes to prevent them burning. Thread the pork onto the skewers. Heat a barbecue grill or chargrill pan to medium-high heat and brush with some oil. Add the skewers in two batches and chargrill for 2 minutes on each side, or until browned and cook through.

Place two pork skewers into a baguette, pull out the bamboo skewers, then add some cucumber, coriander, chilli sauce and hoisin sauce to taste. Repeat with the remaining pork skewers.

Now as you may or may not know- my computer and images have been destroyed- eek- so the photos are even crappier than usual (is that even possible I hear you ask!) - so I've also provided a shot from the book so that you know what you are aspiring to.

And of course- the beautiful version from the book ...

Bo Xao Lach Soong- Warm Beef and Watercress Salad

Serves 4-6 as part of a shared meal

Ingredients:

1 bunch of watercress, picked

1 small onion, thinly sliced

1 tomato, thinly sliced

2 tablespoons of vegetable oil

3 garlic cloves, finely chopped

300 g beef sirloin, trimmed and thinly sliced

pinch of salt

1/2 teaspoon cracked black pepper

2 tablespoons dipping fish sauce (nuoc mam cham) *will provide recipe below

1 bird's eye chilli, sliced

Vinaigrette dressing

2 1/2 tablespoons white vinegar

1 tablespoon of garlic oil ** will pop this recipe below too

2 teaspoons of sugar

Method:

To make the vinaigrette dressing, place all the dressing ingredients in a bowl and stir well to dissolve the sugar. Put the watercress, onion and tomato in a mixing bowl, and dress the salad wih the vinaigrette. Set aside.

Heat a wok over medium heat, then add the oil and cook the garlic until fragrant. Increase the heat to high, then add the beef in two batches and stirfry for 1-2 minutes until browned. Season with the salt and pepper.

Add the beef to the salad bowl, then dress with the dipping fish sauce. Mix well, then transfer to a serving plate and garnish with the chilli.

Ok so my version looks hideous comparatively, but it was delish all the same.

And again, beautiful version from the book:

* Nuoc Mam Cham- Dipping fish sauce

Makes about 250 ml

Ingredients:

3 tablespoons of fish sauce

3 tablespoons of rice vinegar

2 tablespoons of sugar

2 garlic cloves, chopped

1 bird's eye chilli, thinly sliced

2 tablespoons of lime juice

Method:

Combine 125 ml of water, the fish sauce, rice vinegar and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove the pan from the heat and allow to cool.

To serve, add the garlic and chilli, then stir in the lime juice. Store, tightly served in a jar in the fridge, for up to 5 days.

** Garlic oil

Makes 250 ml garlic oil and 2 tablespoons of fried garlic

Ingredients:

250 ml vegetable oil

6 cloves of garlic, finely chopped

Method:

Pour the oil into a wok and heat to 180 degrees, or until a cube of bread dropped into the oil browns in 15 seconds. Add the garlic to the oil and fry for 45-60 seconds, or until the garlic is golden, then strain through a metal sieve and place on kitchen paper to dry. Be careful not to overcook the farlic in the oil, as it continues to cook once it is removed from the wok. Reserve the garlic oil. Store the fried garlic in an airtight container for up to 4 days. The garlic oil will keep for up to 1 week in the fridge.