About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
The Morning After
Pancake & Lenten Bun Day
Sydney Road
Miserable Place
World Leader
Marriage In Heaven
A Bottle Of Merlot
Memories of Easter
I'll Drink To That
Peel Me A Grape

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Tuesday, March 07, 2006
The Stayover
My mate M. stayed over the other night. We fish together once a month and because he's from Bendigo (an hour and a half drive), M. comes down in the afternoon, the day before. He always brings something with him, usually apples from Harcourt (an apple growing town), maybe some honey, not the watered down supermarket stuff, but the thick, rich and very sweet honey that can only be bought in the country.

Well we got our apples, new season gravensteins, unwaxed, aromatic and sharp to the taste. We don't buy apples after December, because after sitting around for so long in a cool store, their flavour and texture has gone. We also don't buy many supermarket apples, preferring to make the trip to orchards, as the quality is better, especially after the picking season has ended.

I was talking to Paul at Farnsworth's Apple & Cherry Orchard, at 26 Paringa Road, Red Hill about this, and he suggested that his apples are picked riper, unwaxed, and stored under better conditions. All I can tell you is that they are definitely worth the trip.

M. also brought a bag of figs and a large jar of Seychelle fig chutney, which I tasted and was somewhat surprised to discover it was closer to fig jam than chutney. One thing I have never had much to do with is fresh figs, for no particular reason, so didn't know much about them. We ate a few, skins and all, thinking they were okay, but nothing special. Because we had a big bag of them, which we wanted to use, I checked up on them.

Figs and strawberries are very similar, not that they are related, but are both "false fruits." When you look at a strawberry, you see what appear to be seeds on the outside. These are called achenes, and each achene is an individual fruit containing a single seed. What we think of as the fruit is actually a swollen flower base. The fig is like an inverted strawberry, with the swollen flower base surrounding rather than supporting the achenes or true fruits. Figs are also valued for there sweetness, amongst the highest of all fruits.

In reading about figs, I discovered why they didn't seem particularly tasty. They need to be skinned. Back I went, skinned one, and the full glory of the fig was revealed. Apparently the skin contains a bitter substance that is also a mild skin irritant.

Later on M. helped me to make dinner. We were having pizza, so while I made the dough, M. cooked the tomato sauce base, using crushed tomatoes, garlic and fresh oregano. Then he cooked some sliced onion until it was soft as part of the topping. While the dough was proving, I sliced some mushrooms and stuffed green olives, tore apart some black olives, cut tomatoes into chunks, added a little shaved ham and some sliced green capsicum, mixed in the softened onions, then rolled out the dough. Down went some sauce, a sprinkle of mozzarella, all the topping, another sprinkle of cheese, then into the oven cranked up to its highest setting.

Fifteen minutes later M. had his first taste of homemade pizza. Did he like it? Enough to say, if I was a girl, he would have tried to have his way with me.
  posted at 8:30 am


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter