Healthy freekah salad a la Cumulus

I went to Cumulus Inc http://www.cumulusinc.com.au/ in the city for the first time a few weeks ago- have to say, the food didn't knock my socks off and the tapas style way of serving made for an overly long lunch and a nagging feeling of not being quite full (I know- I should just get with the programme- this is the way its done in Melbourne these days!).

One course that I really loved was a Cracked Wheat and Freekah Salad. Lo and behold, in this month's Gourmet Traveller, a reader has asked for the recipe and it is there for all to see.

http://www.gourmettraveller.com.au/cracked-wheat-and-freekah-salad-with-barberry-dressing.htm

Now I had a first crack at making the recipe as per the mag, and it was delicious, but I was a little put off by all the butter that goes in. So tonight I had a crack at it without the butter- and hip-hip hurray- it still tastes great and alot less fat.

So if you want to make a healthier version, just leave out all the butter. And to save some time, just cook the Cracked Wheat and freekah together- I can't really see any reason to cook them separately. Not on a weeknight anyway- and not when hubby does the washing up.

Great combination of sour and salty flavours and without all that butter really healthy. Probably took around an hour to make- and we ate it served with some lamb chops - yum- and there's enough left for lunch tomorrow.

I sent the recipe to one of the girls I was lunching with, who also loved the salad- and she hasn't made it yet, cause she is daunted by the ingredients- so here some hints on the ingredients.

The freekah (which I had never heard of before) was available in the healthfood section of our local Coles- so imagine would be available in most large supermarkets, or even health food stores (apparently its amazingly good for you!).

The labne and barberries (neither of which I'd heard of before) are really worth seeking out. A good middle Eastern food store should stock them- I got mine at a little store on Sydney Road up near the A1 bakery (always worth a visit).

The barberries are deliciously tart and I can imagine using them in any recipe you might otherwise use cranberries- they are apparently a staple of Persian cooking and once rehydrated (just soak 10 minutes in water) can be used to spice up couscous or crush them dried to rub into chicken before baking. Here's what they look like dry.

Labne is a cheese made from yoghurt- convenient to buy, but if you were really keen, you could try and make your own- would be quite a feeling- to make your own cheese! Found a recipe here- you'd just leave out the herbs on this one http://cookalmostanything.blogspot.com/2006/09/making-labne.html

However you choose to make this salad, I'm sure it will be delish- I certainly love it!

My Melbourne Restaurant Wishlist

These are the 3 restaurants at the absolute top of my wishlist at the moment- places I've never been but really want to try- based on hype and hearsay

1. Rumi - http://www.rumi.com.au/
2. Mutti - Just read about it in Epicure on April 14 - a new Germa restaurant on Elgin Street Carlton. Thomas Stocklinger (ex-Fenix) is Austrian and will be cooking up a rustic storm
3. Helenic Republic - http://www.hellenicrepublic.com.au/

Keen to hear what's heading up everyone else's wishlist at present!

Meadowbank Estate

OK,

Meadowbank Estate in Cambridge Tasmania is not a secret or insider tip- its probably just about the opposite of secret as everyone we mentioned our impending Tassie trip to, insisted we visit this winery- and I am so glad we followed their advice! This place is absolutely divine!

Bearing in mind that popularity, it would be a good idea to book ahead- we were lucky that they could squeeze us in for lunch with only a 30 minute wait (perfect for some tasting!)- I would hate to think we might have missed it.

Set amongst vines with lovely water views (though in Tasmania just about everything seems to look out over the water!), this was the perfect spot for a late summer lunch. The staff were amazing- not only their efforts to accomodate a late lunch party of 8 on Easter Sunday but their knowledge of the food and ingredients as well as the wine was indeed impressive- both our waiters were mainland expats and absolutely in line with what you would expect in more upmarket Melbourne or Sydney restaurants, but with a more relaxed air.

See Rita's Bite for more raves about the staff: http://pc-rita.blogspot.com/2008/10/meadowbank-revisited.html

Now I'm not usually a fan of the tapas style eating- multiple entree sized, try different things out concept- I usually prefer to have a substantial main and go for it- but glad this place did this, we tried out a number of dishes and they had one thing in common- amazing produce (pretty much a given on the island) and simplicity of presentation and flavours- nothing felt overly elaborated.

Smoked trout fritter, garlic aoli




Smoked hock terrine, cornichons, toasted brioche

Rich flavours of the hock in the lightest of light environs- an absolute delight!


Sugar cured ocean trout, potato pancake, crispy bacon, horseradish cream



Breast of honey smoked duck, figs, walnuts, wild rocquette (to share)

The sweetness of the honey smoking and figs complemented the duck so well- perfectly cooked!

Chargrilled tuna, skordalia, grapes, capers, pine nuts, white anchovies
A perfectly cooked piece of tuna- the skordalia was brilliant (must get a recipe for that!).

I'm not going to attempt to describe the wines- as I am anything but an expert on wine, but their 2005 Pinot took my fancy (http://www.meadowbankwines.com.au/popups/wines/pinotnoir.htm)- some of our party really enjoyed the unwooded chardonnay http://www.meadowbankwines.com.au/popups/wines/chardonnay.htm.

But make your own call on the wines.

Meadowbank Vineyard

699 Richmond Road

CAMBRIDGE TAS 7170
T: +61 3 62484484



And for a really comprehensive list of Tassie restaurants check out Rita's bites http://pc-rita.blogspot.com/2006/04/restaurant-reviews.html

The Standard Hotel, Fitzroy

The Standard Hotel

293 Fitzroy Street
Fitzroy 3065
(03) 9419 4793

Its funny how you don't think to write about the places you spend the most time in, well I don't anyway- and now its time to pay tribute to one of my favouritest places in Melbourne to hang out, eat, drink- The Standard Hotel.

From the outside, unassuming to say the least, it offers fantastic food at pub prices and has what I believe to be one of the best beer gardens in Melbourne. Its a great place for a Sunday lunch, a group gathering (our bookclub Christmas party here was a roaring success!) or in winter their trivia nights are a great laugh. But the food- its just fantastic.

A great permanent menu, with the usual burgers, steak sandwiches, bangers and mash (mmm wih rosemary and lamb) but also vegetarian enchiladas, kangaroo steaks or dips and nibblies for a snack. But add to that their range of seasonal specials, and you just never get bored. Yesterday, on the specials board were chili quail, stuffed figs- awewome seasonal food.





The emphasis seems to be on fresh produce and simple flavours- always a hit.

Check it out, enjoy an afternoon in the garden. And try one of their good range of on tap beers or wines (my prsonal fave is the Shaw and Smith Sauvignon Blanc).

Why oh why are there no good breakfast joints at Southbank

We are in such a bind- invited to brekkie, thinking about where to go nearby and between the three of us can't agree...someone doesn't like the toast at Bond Store, I don't like the atmoshphere at the Blue Train, and last time I lost my glasses there, the kiwi waitress at Fabric is so unfriendly, don't want to see her sourpuss face first thing in the morning.
So we will have to travel...Sweethearts I guess it is...

Rhubarb crumble

Made with fresh rhubarb from Fiona's garden, this was a delightful tug of war between sweet and tart flavours with the coconut giving it a lovely summer feel.

Made this a couple of days later with blueberries instead of rhubarb (adding a touch of cinnamon as well as vanilla to the fruit mix)- also divine!

Ingredients
12 rhubarb stalks, washed and cut into 4cm pieces
1/2 cup caster sugar
1 tsp vanilla essence
2 tbsp caster sugar extra
1/4 cup plain flour
50 g cold butter, chopped
1/2 cup shredded coconut
1/4 cup flaked almonds

Preheat oven to 180 degrees
Mix rhubarb, sugar and vanilla in a bowl and spoon into a smallish ovenproof dish
Mix the extra sugar and flour together
Using your fingers, mix in the butter
Add the coconut and almonds to the crumble mix and spoon onto the rhubarb mix.
Bake for 40 minutes
Serve with ice cream or cream.

Eurodore Port Melbourne

Eurodore is amazing- their selection of cheese and delicacies is definitely worth a look if you're in the area, but unfortunately my breakfast choice this morning was a real flop. Zucchini fritters- they were doughy and not cooked well enough. Just not up to scratch. Accompanying salmon was great though- so I didn't have to starve!

I had to suffer through food envy as hubby's scrambled eggs were divine with crispy fat slices of bacon. And our friend from Perth's porridge with rhubarb and pistachios were wonderful.

A brilliant spot to sit outside nd enjoy the brekky, just avoid the fritters!





http://www.eurodore.com/

271 Bay Street Port Melbourne

03 9646 3499

Open 8am - 7pm every day