seagrass

For my birthday I was taken to seagrass Restaurant and Bar, www.seagrassrestaurant.com.au  in South Bank. The staff were elegant and professional, the place beautiful stylish with a glass wall desplay of large glass vases and decanters and benches full of fresh white and green flowers. We sat over looking the river and glancing over that the crowds watching buskers on the bank.

 

The menu Changes every day.

 

This is what we ordered:

Freshly shucked oysters with lemon and lime and a hint of something sweet

Confit pork belly, Moreton Bay bugs, apple hazelnut salad, apple balsamic

Caramelised Canadian scallops, truffle polenta, chorizo foam

Grilled Moreton Bay bugs, cherry tomato, radish & witlof salad. anchovy, garlic & herb butter.

 

So it was very comfortable and very fine and I felt right at home

A Barbecue Indoors

I had arranged a lovely day out eating, drinking, and rowing along the river before the weather got too wet and cold. The week was so mild for this time of year and I looked forward to this pretty gathering with enthusiasm. Then of course the weather bureau predicted not only wet and cold but wind and hail as well. So we decided to have it at our loft in Northcote. It turned out to be very delightful indeed.

Sala and Aarons Place

It was a great autumn afternoon for another great back yard barbie and we walked the 1/2 a Km to get there, baby in the pram and sparkling white, lamb chops and marinated quail as an offering under the pram.  

It was a very chilled, laid back event with something sizzling the whole afternoon as friends grazed on zuchini frittatas and the sweetest grilled corn you’ve ever had. It had a little bite to it too with what I think must be a bit of chilli sprinkled on. I started the burner off with grilled sausages from Drew (who teased me endlessly for being a tong Nazi) and our quails.

Throughout the bantering though I noticed a giant olive tree growing over the fence with an abundance of ripening olives and it so happenned that Drew’s girlfriend knew how to pickle them so she gave us a few pointers. It sounded so simple the way she put it yet I’m sure it takes years to perfect.

The Great Aussie Barbecue

Last night I caught the train to Yarraville for a well deserved barbecue. Mark my friend from New Zealand and his friend Fergus knew a thing or two about how to put on a great Aussie barbie with style.  There were prawns, twice cooked ribs, sausages and the humble dim sim sizzling away on the grill while chilled out guests drank sparkling, pear vodka and beer on the friendly veranda. There were dogs of all description running through our legs waiting for a tasty snack someone had dropped. Outside was the small lawn and a lemon tree out the back.

Gone are the days of merely throwing sausages on the gas burner and having a bottle of tomato sauce handy with a slice of white bread… That’s what some of my adventures will be about; finding the ‘Great Aussie Barbeque ‘ and seeing the melting pot of ideas come together to continue this sacred tradition in this sunburnt country of ours.