tag:blogger.com,1999:blog-85959581055899149792024-03-14T15:23:56.420+11:00Cooking With GothsMat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8595958105589914979.post-29820893176465647712011-12-18T13:00:00.000+11:002011-12-18T13:00:15.620+11:00Xmas mixed dozen<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MBxRo2P4sLI/Tu1I9EnXsAI/AAAAAAAAALw/Wz68OeiKWgA/s1600/image003.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-MBxRo2P4sLI/Tu1I9EnXsAI/AAAAAAAAALw/Wz68OeiKWgA/s320/image003.png" width="214" /></a></div>Hi Guys Just a little heads up, if your stuck for some last minute shopping ideas, I have collabaretd with <a href="http://www.princewinestore.com.au/">Prince Wine Store</a> and have come up with Recipes to match their <a href="http://www.princewinestore.com.au/Product/tabid/60/98065/Christmas-Mixed-Dozen-December-2011">Xmas Mixed Dozen</a>. I will post the recpies as well on here too :). So go grab yourself 12 fantastic bottles of booze at insane value and with my recipes to boot what more can you ask for ?<br />
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Merry Christmas Everyone<br />
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Mat</div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-86680808637701396692011-11-17T01:19:00.003+11:002011-12-05T10:50:43.450+11:00Neils gift to the world<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Every now and then a product or piece of produce comes along and just blows me out of the water. I’m glad to say I’m far on dry land after trying Neil Prentice’s Wagu Bresaola. Fed on grass, these gorgeous cows are treated like gods and taken very well care of. It really shows that a happy animal makes bloody tasty meat. <br />
I was recently given some… and by “some” I mean 2 whole kilograms of happiness (of which I only have about 10 slices left). </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m8C7ogwYiz8/TsPEqoUq3MI/AAAAAAAAALY/Dmv-oDQ1Ffc/s1600/IMG_6447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-m8C7ogwYiz8/TsPEqoUq3MI/AAAAAAAAALY/Dmv-oDQ1Ffc/s320/IMG_6447.JPG" width="239" /></a></div><br />
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</div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"> I really love breasola when done right but often find it a little tough and underwhelming and the last few tastes of bresaola I had that stand out above the rest was at Cutler & co., Cumulus Inc., Church St. Enoteca and Osteria la Passione. In a desperate search to find that happy spot again I looked far and wide, coming close but never reaching that same flavour and texture. <br />
Until now.</span><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">I was searching for the happy place but have ascended to heaven.<br />
Not only does Neil’s Bresaola taste as good, it pretty much picks up all other bresaola’s and kicks their arses like chuck Norris at your average bad guy convention.<br />
The beauty of this bresaola is the melt in the mouth texture. It sits (and I know this is a massive call) on par with Jamon Iberico, which is the greatest cured meat on earth. That’s right I went there. <br />
It’s that melt in the mouth fat which, when simply touched, leaks its sexy wagu fat and shines as bright as the sun. </div><div class="MsoNormal"><br />
<div class="MsoNormal">The taste was nothing but a gorgeous salty, creamy, beefy flavour and a mouth feel that coats the palate like a rich parfait, or big red but delicate like a pinot and leaves you wanting more and more.</div></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iHdIdlQE6CQ/TsPFt152yOI/AAAAAAAAALg/lFlFa8m9u1U/s1600/IMG_7026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iHdIdlQE6CQ/TsPFt152yOI/AAAAAAAAALg/lFlFa8m9u1U/s320/IMG_7026.JPG" width="239" /></a></div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">The best way to eat it: slice it very thin, let it come to room temperature and eat plain. It needs nothing else, savour it in its entire glory. However, if you wish to, grate some fresh Horseradish (please don’t use jarred horseradish as it doesn’t even come close) but other than that let it be. <br />
Sit back and bask in the glory that is the perfect bresaola. </span> Well maybe The only improvement that can be made is a cheeky glass of Neils own wine or if you really want to raise the bar maybe some Barolo. <br />
<div class="MsoNormal">Eat or die,</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mat</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Current music: Bad brains: The regulator</div><div class="MsoNormal">Drinking: Mauro Veglio – Dolcetto d’alba 09- top drop.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cIGnzTBzIhg/TsTbXtXWZdI/AAAAAAAAALo/Wz8m8dFNjr0/s1600/imagefromurl.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cIGnzTBzIhg/TsTbXtXWZdI/AAAAAAAAALo/Wz8m8dFNjr0/s320/imagefromurl.jpeg" width="239" /></a></div><div style="text-align: center;">if this isnt a endorsment i don't know what is</div><br />
<br />
full disclosure:<br />
I was not paid for this, it was simply that i love this and i want everyone too as well <br />
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read more about Neils great products <a href="http://www.moondarra.com.au/">here</a><br />
<br />
go bug Neil for some <a href="http://twitter.com/Hollys_Garden">here</a> <br />
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</div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-52439884824414021812011-10-13T14:09:00.002+11:002011-10-13T14:13:09.910+11:00A quick bite.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">On Monday I was in need of a place where I could get a quick and tasty meal(we had about a hr spare) in the St Kilda area with <a href="http://www.danielledixon.com.au/"><span style="color: blue;">Danielle</span></a> recently after we ventured up to golden fields and then discovered it was sadly closed. Despite our disappointment we managed we to pick ourselves up and head a little bit down the road to the much hyped New Market Hotel. Sadly I haven’t had the best experience with hyped up Mexican inspired food in Melbourne so I was a little on the sceptical side. Lucky for us , it was awesome and rocked our socks off. The service was casual but still professional and the fit out was also very cool. The food reflected the vibe of the place, fun and casual with a bit charm and was a great example of some smart cooking. We didn’t have long so we could only order a few dishes.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">We started with </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Morcilla & chicharones bocadillos, sunny side quail eggs, piquillo peppers & crispy jamon $14</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xKkpHqmCfM0/TpZUPxr1dhI/AAAAAAAAAKA/CCYWt0fb5NM/s1600/IMG_6668%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-xKkpHqmCfM0/TpZUPxr1dhI/AAAAAAAAAKA/CCYWt0fb5NM/s320/IMG_6668%255B1%255D.JPG" width="320" /></a></div> <span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Loved this combo of pork, pork and more pork, throw in a quail egg and between some bread you cant go wrong.mmm crackling </span><br />
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<tr style="height: 12.5pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="height: 12.5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 170.45pt;" valign="top" width="227"><div align="center" class="MsoNormal" style="line-height: 12.05pt; mso-layout-grid-align: none; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center; text-autospace: none;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"> </span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt;">Soft tacos with wood roasted bone marrow, chimichurri & ranchero style brisket <b>$16</b></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"></span></div></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i4zTd4JOGjs/TpZUmJOSA4I/AAAAAAAAAKI/ZYvSTLP16DI/s1600/IMG_6669%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-i4zTd4JOGjs/TpZUmJOSA4I/AAAAAAAAAKI/ZYvSTLP16DI/s320/IMG_6669%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">In a corny movie style moment, “you had me at bone marrow” this taco was my favourite of the 2. The rich bone marrow topped with a cleansing chimichurri and melt in your mouth brisket, wrap it in a taco shell, whats not to love</span></div><div align="center" class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;"><br />
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt;">Soft shell crab tacos with guacamole, shaved fennel, spicy corn & tomatillo salsa <b>$17</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-o0VJ6jYB74I/TpZUzppUODI/AAAAAAAAAKQ/4dXMT7dbwBQ/s1600/IMG_6670%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-o0VJ6jYB74I/TpZUzppUODI/AAAAAAAAAKQ/4dXMT7dbwBQ/s320/IMG_6670%255B1%255D.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">I go weak at the knees for soft shell crab and this is one example that had me crippled. Crispy crab banging guac and moreish sauce.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
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</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"></span> </div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-layout-alt: fixed; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: 12.45pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="height: 12.45pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 177.15pt;" valign="top" width="236"><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">BBQ Corn on the cob with chilli & queso fresco <b>$6 ea</b></span></div></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HdAEb9PsnbI/TpZU9EU0pnI/AAAAAAAAAKY/vTkUR8tWy2U/s1600/IMG_6671%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-HdAEb9PsnbI/TpZU9EU0pnI/AAAAAAAAAKY/vTkUR8tWy2U/s320/IMG_6671%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
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<tr style="height: 12.5pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="height: 12.5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 170.45pt;" valign="top" width="227"><br />
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</tbody></table><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-layout-alt: fixed; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: 14.6pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="height: 14.6pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 170.45pt;" valign="top" width="227"><br />
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</tbody></table><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">A great little side some BBQ corn on the cob it was juicy sweet and a little spicy, maybe a little too spicy for <a href="http://www.danielledixon.com.au/"><span style="color: blue;">danielle</span></a> as she instantly turned a little red. Shes such a wuss. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
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</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Well I can happily say that Newmarket hotel lives up to the hype and I will be returning to eat my way through the whole menu.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Mat.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Any other recommendations for mexican in Melbourne?</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">I have had a few banging tacos from <a href="http://www.thetablerestaurant.com.au/">The Table</a> recently as well but more on that later</span></div><div class="MsoNormal"><br />
<a href="http://www.urbanspoon.com/r/71/1567370/restaurant/Victoria/Newmarket-Hotel-St-Kilda"><img alt="Newmarket Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1567370/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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</div></div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com5tag:blogger.com,1999:blog-8595958105589914979.post-91600318548800685532011-10-01T19:29:00.000+10:002011-10-01T19:30:01.923+10:00The Brix<div dir="ltr" style="text-align: left;" trbidi="on">
I often find that my most enjoyable meals are the off the cuff moments when I get a call or sms asking "do i want to catch up for a little bit?" . This was no exception while trying to kill some time before a wedding I had a great meal with <a href="http://thatjessho.com/">Jess</a> at The Brix. Its a ode to the old classic bistros in france with a few modern touches. The Chefs resumes read like a dream (attica,royal mail ) and their talent is definitely translated to the plate. <br />
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<a href="http://4.bp.blogspot.com/-P_JT-8R-eBI/TobaADGZvbI/AAAAAAAAAJo/qYUcN53c9QQ/s1600/IMG_6244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-P_JT-8R-eBI/TobaADGZvbI/AAAAAAAAAJo/qYUcN53c9QQ/s320/IMG_6244.JPG" width="239" /></a></div>
It was midday Saturday but the first meal of the day and after a big night so when i read the words cassouolet with egg my eyes lit up just as much as my arteries where about to be clogged up. We also ordered the Charcuterie board($26) and Jess got the Black pudding, apple cider, sorrel and duck egg($16). <br />
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A kick ass selection of duck liver parfait, pork rillette, terrine and salami served with rye and brioche. Everything was bang on and we hooved it down in about 10 mins, the stand out was the parfait though so creamy and incredibly moreish.<br />
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The Cassoulet was rich, textural and has sexy crust plus with a bit of oozy egg it was hard to go wrong.<br />
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Jess's black pudding was another perfect example of how rich animal products and oozy egg are a perfect harmony. The salad was a nice relief to heavy dish and seems to pair well other bloody products.<br />
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They offer breakfast,lunch and dinner a la carte and on Fridays & Saturdays nights and Sunday lunch offer a degustation which at $80 seems like a steal. I cant wait for round 2.<br />
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Mat<br />
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<a href="http://www.urbanspoon.com/r/71/1615585/restaurant/Victoria/The-Brix-Cafe-Bistrot-Fitzroy"><img alt="[The Brix] Café & Bistrot on Urbanspoon" src="http://www.urbanspoon.com/b/link/1615585/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com2tag:blogger.com,1999:blog-8595958105589914979.post-3881600557856501742011-10-01T18:05:00.003+10:002011-10-01T18:05:31.085+10:00blog amnesty<div dir="ltr" style="text-align: left;" trbidi="on">
Much like <a href="http://www.melbournegastronome.com/2009/12/amnesty-fortnight-melbourne-gastronome.html">Claire</a> I am going to do a big of a "<a href="http://www.melbournegastronome.com/2009/04/amnesty-fortnight-part-one.html">blog amnesty</a>" over the next dew days. I will just jam pack a few pics and some little info and get through the 40+ drafts i have sitting around just to get threw it all.<br />
<br />
Mat</div>
Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-280723610906820702011-08-27T08:58:00.000+10:002011-08-27T08:58:15.284+10:00Berry St Challenge<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xY7UMVPBzSc/TlgkrYxfzKI/AAAAAAAAAJg/ZuwBpNr6rf4/s1600/EP_ChurchStEnoteca.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xY7UMVPBzSc/TlgkrYxfzKI/AAAAAAAAAJg/ZuwBpNr6rf4/s1600/EP_ChurchStEnoteca.gif" /></a></div><br />
<br />
Hi Guys,<br />
<br />
So I wish I got a chance to post this earlier but I've been very busy and barely had any spare time to blog.<br />
I'm partaking in this years <a href="http://www.berrystreet.org.au/Events">Berry St Challenge</a> along side <a href="http://www.calwilson.com.au/">Cal Wilson</a> and Wendy Hargreaves of <a href="http://www.heraldsun.com.au/news/sunday-heraldsun/sunday-food">of Sunday Food at Herald Sun</a> also Wine and Food expert <a href="http://twitter.com/#%21/winematters">Jane Faulkner</a> will be MC .<span class="contentStyle2" id="k14888">All our time and even better all the Produce is donated by very some very generous suppliers</span> and It's going to be a terrific night for a really great cause last year they made <span class="contentStyle2" id="k14888">$29,500 so lets see if we can break the $30k mark this year and make this one the one to remember. To read about all the great work that Berry St do head on over to their website <a href="http://www.berrystreet.org.au/">www.berrystreet.org.au/.</a></span><br />
<span class="contentStyle2" id="k14888"> </span><br />
<br />
<span class="contentStyle2" id="k14888">Mat</span><br />
<span class="contentStyle2" id="k14888"> </span><br />
<span class="contentStyle2" id="k14888"><a href="http://twitter.com/cookinwithgoths">Follow me on twitter</a></span><br />
<br />
<br />
<span class="contentStyle2" id="k14888"> </span></div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com3tag:blogger.com,1999:blog-8595958105589914979.post-61745218357361307702011-08-15T23:14:00.000+10:002011-08-15T23:14:49.530+10:00Hi<div dir="ltr" style="text-align: left;" trbidi="on">Hey Guys, re doing the site hence the lack of posts and just been very busy<br />
but then i will post the 40 something drafts i have written. Follow me on twitter for alot more updates.<br />
twitter.com/cookinwithgoths<br />
<br />
<br />
</div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com1tag:blogger.com,1999:blog-8595958105589914979.post-14404547961261694492011-07-06T21:21:00.001+10:002011-07-06T21:51:29.151+10:00black gold at St Ali<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<div class="MsoNormal">I’m the first to admit that I may have a slight weakness for truffles, actually a massive weakness. It’s that sexy heady aroma that brings me to my knees ,like smelling a good burgundy I could sniff it for a few hrs before even consuming maybe even concocting some sought of bucket to head truffle sniffing device which I guess would be great on trams or the peak hour train instead of smelling the armpit of everyone around me I’m in sniffing heaven. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><img alt="" src="data:image/png;base64,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" /> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ms paint at its best. It’s like chroming but for rich people</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So needless to say that when I heard Melbourne fringe food festival will be hosting a truffle dinner and it will be cooked by none other than Matt Wilkinson I wanted in.</div><div class="MsoNormal">It was unlike most truffle dinners I have been too because it had a range of different truffles from varying states(nsw,tas,w.a). It started off with baskets filled with truffles being passed around so we could really smell the difference between states. The nsw was a lot less on the nose compared to the massive aroma of the W.A where the Tassie somewhat sat in-between these two but still packed a bit of a punch and would have no problem chowing down on these bad boys. Matt comes out and gives a little informative talk about truffles and a little story then shortly after an overwhelming aroma starts to fill the room and then the fungi high kicks in and for once I actually know what’s going on unlike most fungal highs I have had <span style="font-family: Wingdings;">J</span>. A sexy little number of polenta,prawn,crab and a very generous amount of Tassie is micro planed across the whole dish, it’s a sexy yet incredibly complex group of flavours I loved the creamy polenta and the occasional contrast of the seafood in mouth but the truffle can still shine and become the hero of the dish rather then something floating along in the back needless to say each bite was sex in the mouth and I was having multiple orgasms (brb need to change pants). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oIYPzbVGeow/ThREbjIIF7I/AAAAAAAAAIs/m3gmXPWBHpI/s1600/trufflepolenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oIYPzbVGeow/ThREbjIIF7I/AAAAAAAAAIs/m3gmXPWBHpI/s320/trufflepolenta.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal">Up next was a tasty little dish of purple congo potato and some other potato I forget, capocolo ,golden deep fried but still runny quail egg(I think otherwise that’s some tiny fucking eggs)rocket pulled from matts garden that morning, tarragon emulsion and of course NSW shaved truffle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AMUHMayxS_c/ThREnatq-4I/AAAAAAAAAIw/tZJYw46VfEw/s1600/trufflepotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AMUHMayxS_c/ThREnatq-4I/AAAAAAAAAIw/tZJYw46VfEw/s320/trufflepotato.jpg" width="320" /></a></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Another simple tasty dish where the ingredients just spoke for themselves ,I loved the NSW truffle it had in my opinion the most flavour of all the truffles when eaten but maybe the weakest nose.</div><div class="MsoNormal">And now on to my favourite dish of the night also the most simple : One week WA truffle infused Brie de meaux, toasted sourdough<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cJHNxg44he4/ThREtlDkoCI/AAAAAAAAAI0/PjgT6NIDM04/s1600/trufflebrie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cJHNxg44he4/ThREtlDkoCI/AAAAAAAAAI0/PjgT6NIDM04/s320/trufflebrie.jpg" width="239" /></a></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It’s just by simply cutting a big arse wheel of brie in half, slicing a shitload of W.A truffle put the other top on, leave for a week and serve.</div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ieGFir9uf70/ThRE7QNAboI/AAAAAAAAAI4/fOw80dQy3Ro/s1600/trufflebrie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ieGFir9uf70/ThRE7QNAboI/AAAAAAAAAI4/fOw80dQy3Ro/s320/trufflebrie2.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Oh yeah look at that, its begging to be dug into, The reason why I loved this so much is it really took on the truffle flavour and because it the W.A truffles It had a huge aroma. Plus well its good brie and good quality bread what’s not to like, plus I had pinot so life was pretty sweet. </div><div class="MsoNormal">Last but not least we had a truffle taste test, it was conducted with scrambled eggs(easily one of the best things to do with truffles) and we all had to guess which piece was from which state. Sadly there was no prize for guessing them all correct as this truffle tragic had done.</div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2GuohH2tJOA/ThRFFfOysTI/AAAAAAAAAI8/xRNY-d_HfP8/s1600/trufflescram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-2GuohH2tJOA/ThRFFfOysTI/AAAAAAAAAI8/xRNY-d_HfP8/s320/trufflescram.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal">My memory now is kind of fading on me as if I have consumed a bit of burgundy currently but I think it went, W.A,NSW,TAS</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Overall though I had a great night drink some tasty wine from Holly’s Garden, had great conversation and caught up with some old blogger friends. Rumour has it that another truffle dinner is coming up the 14 or 15<sup>th</sup> of July you better be quick though as this dinner sold out in about a day. Check <a href="http://www.fringefoodfestival.com.au/">http://www.fringefoodfestival.com.au/</a> for details.</div></div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com13tag:blogger.com,1999:blog-8595958105589914979.post-91995194307715499242011-07-04T21:46:00.001+10:002011-07-04T21:53:15.540+10:00Returning soon.....<div dir="ltr" style="text-align: left;" trbidi="on">love Jess</div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com29tag:blogger.com,1999:blog-8595958105589914979.post-44814504568638315792010-10-18T23:47:00.002+11:002010-10-18T23:54:41.009+11:00Come dine with the devil<a href="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLxBq3bOlDI/AAAAAAAAAIg/pHQ3TB65Wx8/s1600/food+blogger+dinner+poster.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLxBq3bOlDI/AAAAAAAAAIg/pHQ3TB65Wx8/s640/food+blogger+dinner+poster.png" width="451" /></a><br />
With great pleasure i am pleased to announce that the tables are turned on <a href="http://jeroxie.com/addiction">some</a> <a href="http://12eaten.blogspot.com/">of</a> <a href="http://tomatom.com/">Melbournes</a> <a href="http://thatjessho.com/">finest</a> and one of melbournes <a href="http://cookingwithgoths.com/">worst</a> bloggers to the first ever Melbourne Food bloggers dinner. An idea that came from <a href="http://jeroxie.com/addiction/">jeroxie</a> after being inspired by the the <a href="http://www.atablefortwo.com.au/2010/08/02/food-bloggers-dinner-at-bistro-cbd-sydney-cbd/%20/">sydney event</a>, In which food bloggers get to prove themselves to the food world that not only can they judge our finest resturants and post some kick ass recipes but they can do it on a large scale for all the world to see. The menu will take you from such delights as sage anchovys, quail egg and pigs dust to double braised ox tounge ,cider pork belly to granita and much more godly delights.Plus it's all paired with wine so you can let loose and call in sick the next day to work. Places are strictly limited to 45 so you better get in quick. Please also note due to the nature of the event dickheads such as people who don't eat pork will not be catered for. Sadly this will also include people who suffer from allergies any questions about what exactly is on the menu please contact Miss Jackson directly,details below:<br />
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<div class="MsoNormal"><b>Event details</b></div><b>Where: </b> Miss Jackson<br />
2/19 Grey Street St. Kilda (enter via Jackson Street)<br />
<b>When:</b> 6:30pm Monday 8th November<br />
<b>Price:</b> $100 for 5 courses with matched wines<br />
<b>Bookings: </b> <a href="mailto:missjackson@missjackson.com.au">missjackson@missjackson.com.au</a><br />
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</div><div class="MsoNormal"><b>Booking details</b><span style="font-family: Symbol;"> </span><br />
<b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span></b><span style="font-family: Symbol;"><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Symbol;">By email only </span><br />
<div style="font-family: inherit;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Maximum of 4 per booking </div><div style="font-family: inherit;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Payment by direct deposit, required within 1 week of confirmation, non-refundable</div></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit; margin-left: 18pt;">looking forward to seeing you all for support and the odd heckle. </div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com1tag:blogger.com,1999:blog-8595958105589914979.post-78825143223418544002010-10-18T22:16:00.003+11:002010-10-18T22:29:34.322+11:00Old El Paso, my old friend, may I never look down on you again…<span style="font-size: small;">So let me start this by saying I'm not one to normally moan or bitch about places that I dislike too much, I would rather waste my time singing the praises of great places to eat or things cook but fuck me, this has to be said. So let me tell you a story of hope, joy, sorrow and disappointment. </span><br />
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<span style="font-size: small;">On a cold Monday’s eve I was stumbling about the city with my fellow drogues after a touch of ultra violence and a few wee drinks. The lads and ladettes were getting a little peckish and looking to be satisfied by anything that even remotely reminded us of food. So as we walked down the Paris end of Collins after discovering how Metro would delay us until the end of time, we figured we’d get ourselves a bite to eat. </span><br />
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<span style="font-size: small;">As we walked near the door of this establishment I noticed that, for the first time, there was no line at all, no string of lemmings being squished together like a group of battery hens as I sadly had experienced before, which usually ended with me giving up and returning down the road to my beloved Collins quarters. So my hope raised up thinking that finally the Gastronomy Gods were shining down on me and I would be granted the pleasure to eat some of those tasty tacos that everyone seems to be singing their praises of. </span><br />
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<span style="font-size: small;">Of course I still had a small amount of doubt that we would most likely have to wait because that's what Mamasita likes to do, make people wait. This, however, was not the case. We walked up the stairs only to find ourselves being whisked to a table almost immediately and once again I felt that things are on the up and up and I was about to experience a wonderful feast. Sadly this is where things took a turn for the worse.<br />
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<span style="font-size: small;">Our chips Arrive promptly after ordering with guacamole and a salsa ($8), gleaming with excitement we all start to dig in only to discover a bland, tough, cardboard like texture in our mouths. I tried to over power this with the salsa or guac, or both, but the guac tasted so bland it was like they went out of their way to find the worst avocados they could then proceed to under season them, then barley added any spices/herbs/veg that makes a real guacamole so great and the salsa, while being slightly better then one would find in a Doritos salsa, still was nothing to be writing home about. </span><br />
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<span style="font-size: small;">Also arriving at our table was the Mexican “salsa Verde”, which we were strictly told by our waiter to not use on anything but the tacos or burritos because “…on its own it doesn’t taste very good“. This of course only made me want to eat it more and surprisingly it wasn’t too shabby at all… silly hipster. Anyway I digress, so next up we were served de Carnitas slow braised pork with Encurtidos & jalapenos and with the description of this dish how could this not be redemption? The dish came served in 3 stale and dry tortillas which were delicately balanced by dry, bland and tasteless pulled pork and some other shit in there which I my poor little tastebuds couldn’t taste for lack of FLAVOUR. </span><br />
<a href="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLwsRd-vR8I/AAAAAAAAAIY/sy8uzdSBIEo/s1600/pulled+shit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLwsRd-vR8I/AAAAAAAAAIY/sy8uzdSBIEo/s320/pulled+shit.jpg" width="320" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">I would just like to note at this point that I wasn’t trying to be negative about this meal, I was trying my hardest to convince myself that this was incredibly tasty and it was merely that I haven’t ever experienced the real joys of Mexican food before.</span><br />
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<span style="font-size: small;">Next up was the de res y Chorizo which, once again, sounds like it would bring great flavour but sadly was like a boring, bland and tasteless jab in my mouth leaving myself feeling used and unloved. </span><br />
<a href="http://4.bp.blogspot.com/_IhYbKmtRyQs/TLwsTFX0xwI/AAAAAAAAAIc/zwV6lgQGuPE/s1600/chizro-mamasita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/TLwsTFX0xwI/AAAAAAAAAIc/zwV6lgQGuPE/s320/chizro-mamasita.jpg" width="320" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">A slight redemption arrived after this and apparently, according to our hipster waiter, was the best dish on the menu: The Chocolate Chicken. Now I love the combo of chilli and chocolate, so I was eagerly awaiting to try, in some light of new hope, the brilliance I have heard spewed out about this place of supposedly amazing food and to be nice, this was the closet thing I came to liking anything on the menu but, alas, it still had a large “MEH” factor. It was ok and that was it. OK… that’s all Mamasita could give me, not one “ohh, ahh, mmm” just a simple shrug of the shoulders like, ‘meh’ it’s “ok“. </span><br />
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<span style="font-size: small;">I’d also ordered the usual safe bet of goat’s cheese with zucchini flowers(tamales de flor calabaza), </span><br />
<span style="font-size: small;">unfortunately it also,</span><br />
<span style="font-size: small;">sadly and once again didn’t reach any heights of greatness and <i>barely </i> raised itself towards “ok“. </span><br />
<a href="http://4.bp.blogspot.com/_IhYbKmtRyQs/TLwsMhYbJpI/AAAAAAAAAIU/zCMf9vkD_xI/s1600/zuc+mama.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/TLwsMhYbJpI/AAAAAAAAAIU/zCMf9vkD_xI/s320/zuc+mama.jpg" width="320" /></a> <br />
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<span style="font-size: small;">Overall looking back at it (which was a few weeks ago so I can calm down and not be writing in a mindset of wrath and fury), I can honestly still say it sucked and maybe it was a once off and I just happened to go on the one night that was stale taco night, but I’m not willing to risk it again.</span><br />
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<span style="font-size: small;">Oh and just on a quick note, our cocktails sucked too. </span><br />
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<span style="font-size: small;">If anyone has anywhere else they may recommend for some awesome Mexican food, then let me know. I hear Taco Bill does great fish bowl margaritas and I heard the Sth Melbourne Taco even recently won an award for customer chosen best restaurant…..</span><br />
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</a></div>sadly Mat and pals paid for this meal but would happily except a refund<br />
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<span style="font-size: small;">Feel free to leave abusive comments below:</span><br />
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<span style="font-size: small;"><a href="http://www.urbanspoon.com/r/71/1474868/restaurant/Victoria/CBD/The-Hardware-Societe-Melbourne"></a><a href="http://www.urbanspoon.com/r/71/1507775/restaurant/Victoria/CBD/Mamasita-Melbourne"><img alt="Mamasita on Urbanspoon" src="http://www.urbanspoon.com/b/link/1507775/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a></span><br />
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</span>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com13tag:blogger.com,1999:blog-8595958105589914979.post-71259096842338596072010-10-18T19:13:00.001+11:002010-10-18T22:28:15.986+11:00A fanboys dilemma<a href="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLv-XBed_XI/AAAAAAAAAIM/9JVK-Zm_yZI/s1600/mushrooms+hardware.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
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I'm often stuck in a difficult situtation when I'm planning a venture into the city for some breakfast, or lunch, on the days monday to saturday. The reason for this being that I'm always torn apart between breakfast and lunch as alot of the time i rarely eat breakfast in the morning because I'm A): to lazy to wake up, B): hung over and cant be fucked or C): because i know then i will be stuck in this difficult task... what is this task you ask? Well, simply, shall i go to Hardware Societe for breakfast or lunch? Because they stop breakfast at 11am :( (they do all day brunch till 2 on saturday). Now, if its one of the my days off from being a corporate slave, or I dont start working for the man 'til later that day, I usually won't rise until the bare minium of 10 am (and usually then I have to try to wake up my girlfriend to get her out of bed which takes another 30 minutes). So thus bringing me to the decision do i rush in for some god like eggs or do i causally stroll on in and enjoy a hefty lunch. When I do make that extra bit of effort though, its always worth it. Since my first visit to Hardware Societe, I was greeted by a big warm smile and friendly attitude. The fact that this hasn't ever changed is one of the things that keeps bringing me back on in. Every time i visit i feel like part of the family, they happily listen to my complaints about how seedy/tired im feeling without rolling there eyes like they just wish for me to shut up and order like so many other cafes. Then of course the main reason I return again and again is the food. The fare at Hardware is in a french/spanish bistro style which, of course, is music to my ears. Having pretty much eaten everything on the menu I can almost say everything is pretty kick ass, most of the menu often leaning to more rich and robust flavours but still with a few lighter options. I won't list it all as it has recently changed menu (and I also lost all of my photos from there) but I will give you a brief run down...<br />
For breakfast make sure you order the eggs at least once! They do a few varieties (baked, poach, scrambeled) but I can't stop praising the omelet's they make, rich, fluffy, sexy and bursting with flavour. The confit duck omelet, yes i said duck, is a heartstoppingly decadent way to start your day and sure to bring a smile to your face. The fried brioche is also a star as well with a crisp outside and a buttery, bready goodness being trapped on the inside. You can see how it has become a favourite amongst their regulars, including my lovely lady.<br />
<a href="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLv8ja8jBzI/AAAAAAAAAH0/q1c9PDN0Gzo/s1600/om-hardware.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529290652986312498" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLv8ja8jBzI/AAAAAAAAAH0/q1c9PDN0Gzo/s320/om-hardware.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>fucking sexy<br />
<a href="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLv-XBed_XI/AAAAAAAAAIM/9JVK-Zm_yZI/s1600/mushrooms+hardware.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529292639014092146" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLv-XBed_XI/AAAAAAAAAIM/9JVK-Zm_yZI/s320/mushrooms+hardware.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>white truffle scented wild mushrooms<br />
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As I was saying though, due to my slackness and wine-o lifestyle, I usually end up at Hardware for lunch. This of course is not something to frown about, it's only something that makes you want to dance and sing.<br />
Everyday they have changing empadnadas and tarts which are always too die for.<br />
<a href="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLv-Wscu1rI/AAAAAAAAAH8/0acJRcq7ZFk/s1600/emp-hardware.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529292633369663154" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/TLv-Wscu1rI/AAAAAAAAAH8/0acJRcq7ZFk/s320/emp-hardware.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Also there is a daily changing special... Steak Friday's, Paella Wednesday or Pork Tuesday's, there's always something new and mouth watering coming out of the kitchen so your tastebuds will never get bored. Some staples that have survived the changing menu though are grand things like the confit duck with is crisp skin and juicy and succulent flesh, it will make you punch yourself in the groin for not getting here sooner.<br />
<a href="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLv-WyiaTkI/AAAAAAAAAIE/KC8eufzM9Q4/s1600/duck+hardware.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529292635004096066" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/TLv-WyiaTkI/AAAAAAAAAIE/KC8eufzM9Q4/s320/duck+hardware.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Your crouch is being punched right now isn't?<br />
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And if somehow you're still feeling a little peckish after all that, you could always pick up some of their amazing macaron's (which always have fast little feet for running out the door), they come in a range of delectable flavours and will give Adriano Zumbo a run for his money.<br />
So in the end no matter what time I wake up and drag my self out of bed, I'm always happy to know that Hardware will be waiting for me, brekafast or lunch, with amazing food and service that always brightens my day. Like all great places, word always gets out quickly and Hardware is always packed (no reservation policy) but you should always be able to get a seat shortly if none are available. In the mean time you can always grab a mag from the magazine ladder and just be jealous of the venue and cry that your home doesnt look like it (see for yourself when you go).<br />
In summary, Hardware Societe is an amazing little cafe which is sure to become a Melbourne icon in the cafe and resturant world, with its amazing quailty of food, value (very rarely anything goes above $15) and the great vibe it has, i recommend you go there before too much groin punching is needed.<br />
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Mat of course pays for all his meals at Hardware Societe because last time he tried to pay in monopoly money the cops where called.<br />
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<a href="http://www.urbanspoon.com/r/71/1474868/restaurant/Victoria/CBD/The-Hardware-Societe-Melbourne"><img alt="The Hardware Societe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1474868/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a><br />
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<div class="iblogger-footer"><div style="font-size: 10px; text-align: right;">[Posted with <a href="http://illuminex.com/iBlogger/index.html">iBlogger</a> from my iPhone]</div><br />
</div>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com7tag:blogger.com,1999:blog-8595958105589914979.post-87570008316747064502010-08-04T15:58:00.001+10:002010-08-04T15:58:29.618+10:00Where has he gone?<br />Hey guys sorry about lack of updates,laptop broke in half(long story)but I have gained another laptop and working through my drafts.In other news A brand website will be up soon thats been in the works and will blow you away so I shall be ditching blogspot. So check back in a few weeks and enjoy.A few posts coming about Attica,vue de monde,hardware and other great venues.In the mean time you can follow(stalk) me on Twitter @cookinwithgoths and read all about my food and wine travels with the occasional angry metro trains tweet.<br /><br />Regards Mat <br />Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-73482015790912314052010-05-11T22:48:00.000+10:002010-05-11T23:56:14.652+10:00Food I have been consuming mainly from Earl Canteen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IhYbKmtRyQs/S-lXG22KDZI/AAAAAAAAAHc/jPZ-puhCGkc/s1600/IMG_0399.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/S-lXG22KDZI/AAAAAAAAAHc/jPZ-puhCGkc/s320/IMG_0399.JPG" alt="" id="BLOGGER_PHOTO_ID_5469998997731675538" border="0" /></a>I have recently been snacking,eating & drinking all Over the place in a panicked food frenzy as we all know it's the end of the world soon yes? yes? Damn it don't disagree with me I'm<br />Not crazy your crazy! Now hand me those Orc legs they gotta be in the oven soon before Gandalf the grey comes over and well we all know how tough Orc can be.Though What isn't tough is the recently opened <a href="http://http//www.earlcanteen.com.au/">Earl Canteen's</a> heart stopping Pork belly(otaway free range) baguette it's probably the worlds greatest sandwich actually no not probably it is the worlds greatest sandwich go on,<a href="http://http//http://most-expensive.net/sandwich-world/">I dare you to find a better sandwich under $15</a><br />. The soft succulent,tender meat is so juicy you may question if you just had a accident,with the most perfect crackling which has the amazing snap and crunch that ascends you to <a href="http://en.wikipedia.org/wiki/Myocardial_infarction/">heaven and back</a> .It Reminds me of the Sunday roast I wish my parents had the ability to cook.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IhYbKmtRyQs/S-lZvevIRWI/AAAAAAAAAHk/EzVYIRb-NLo/s1600/IMG_0401.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/S-lZvevIRWI/AAAAAAAAAHk/EzVYIRb-NLo/s320/IMG_0401.JPG" alt="" id="BLOGGER_PHOTO_ID_5470001894657639778" border="0" /></a><br /><br />Besides the perfect meat you will also be cleansed by some wilted silver beet and satisfied by the fennel-slaw,this combo works like magic and I can't think Of anything to improve it well besides maybe some freshly shaved white truffle could add a touch of extra magic. At Earl they also have a range of other amazingly mind blowing sandwiches(confit duck anyone?) as well but for a fatty pork obsessed snobby goth kid like me it's hard to Choose anything over that pork belly greatness.In fact it totally hijacked this whole post which i initially had no intention of talking about the belly baguette but once again pork has overtaken my priority's in life (don't ask me about the summer 98). So get your soon to be extra fat arses down to Earl Canteen for some snap,crackle and pop while you can still fit into your pants.<br /><br /><br /><a href="http://www.urbanspoon.com/r/71/1523387/restaurant/CBD/EARL-Canteen-Melbourne"><img alt="EARL Canteen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1523387/biglink.gif" style="border: medium none ; width: 200px; height: 146px;" /></a>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com7tag:blogger.com,1999:blog-8595958105589914979.post-11762374186864419022010-04-13T13:39:00.001+10:002010-04-13T13:39:55.818+10:00The hard life of being a food wankerThe issue with being <a href="http://www.tomatom.com/2009/06/11-ways-to-spot-a-food-wanker/">Someone is that is very into good food </a> is that it can be difficult. Even more so if you add a allergy into the mix(<a href="http://en.wikipedia.org/wiki/Lactose_intolerance/">I’m lactarted </a>) and the fact I work shift work and my house mate is a 9-5 mon/fri worker so getting home at 11pm and banging pots and pans around until the wee hours isn't much of a option.<br /><br />Then throw in the Fact I pretty much live between two houses one in ascot vale and the other in St Kilda and we have ourselves quite the dilemma. So I am going to document my struggle to eat amazing food all the time(first world problems eh).I'm going to try and take photos of everything I consume food and drink wise although the drink part might be a little harder being such a wino and all. Possibly also alarming to my constant <a href="http://www.highfunctioningalcoholic.com/">denial that I drink too often </a><br /><br />I'm sure I will post some things that may not be always top notch crap but it's all in fun and that's what the Internet is for anyway judging people anonymously.<br />Why would anyone really care what I eat I have no clue but I'm sure other food wankers might find themselves in a similar dilemma and could relate and feel my pain (insert emo tears).So I'm going to try and do this a few days at a time with a little brief description of what it is, how good or plain shit it is. Anyway you think this plan could be improved feel free to leave a comment below; Will post next other next day or so. <br /><br /> <br />Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com1tag:blogger.com,1999:blog-8595958105589914979.post-41386992277684077972009-12-24T01:03:00.001+11:002010-04-13T13:35:33.737+10:00Mozzarella salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IhYbKmtRyQs/SzIq1opPV-I/AAAAAAAAAHI/5anZh93y-6k/s1600-h/IMG_0196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/SzIq1opPV-I/AAAAAAAAAHI/5anZh93y-6k/s320/IMG_0196.JPG" alt="" id="BLOGGER_PHOTO_ID_5418440402611951586" border="0" /></a><br />I love this recipe its so basic and simple and can be whipped out and made in just a few minutes. This could be after work,made as a snack a small simple dinner or entree preparing for a feast. I make this dish often in summer cause its not too heavy but still has a nice grunt to it without being too rich, also sometimes i just can't be fucked making something complicated after slaving away in the office.<br /><br />What you need:<br /><br />tomato's<br />basil leaves<br />Spanish onion<br />red wine vinegar<br />good extra virgin olive oil<br />sea salt<br />cracked pepper<br />and most of all buffalo mozzarella (can be found in most decent deli's and even the odd supermarket but be careful with supermarkets as they will often charge $10 for about 100g which is around double in relation to most delis)<br /><br />steps:<br />cut tomato into around 50-100mm slices depending on taste<br />slice mozzarella into roughly same thickness as tomato<br />thinly slice the onion<br />ground up pepper and salt if you need too(i lost my salt and pepper grinders after moving so just been using mortar and pestle out of nothing but pure laziness)<br /><br />then just layer them as follows:<br />tomato,mozzarella,basil leaf then repeat.<br />Place onion on edge of the cheese and will rest between that and the tomato<br />drizzle with olive oil and some red wine vinegar<br />season with a pinch of sea salt and cracked pepper.<br /><br />Eat!!<br /><br />If you want you can always add some prosciutto in between and it tastes damn fine too.<br /><br />I have served this up with a pesto i made and also a little balsamic reduction they really work a treat with this too.Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com2tag:blogger.com,1999:blog-8595958105589914979.post-44949171495081970072009-12-07T18:21:00.001+11:002009-12-07T18:22:49.564+11:00heyHey everyone computer fixed mostly and will be posting so much it will blow your mind, i am using my twitter alot so you can always follow me twitter.com/cookinwithgoths ,currently making the salt baked hay chicken that was on masterchef turning out fantastic.Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com4tag:blogger.com,1999:blog-8595958105589914979.post-41348391233483536372009-11-02T08:44:00.000+11:002010-04-13T13:33:04.244+10:00Entre,tapas y vinosOn a nice Sunday night whilst having a stroll in <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">jess's</span></span> new hood and having a look for some no fuss good take away when I walked past a sign Which grabbed my attention "<span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">entre</span></span> tapas y vinos"<br /><br /><center><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404606065766149202"><img src="http://lh3.ggpht.com/_IhYbKmtRyQs/SwEElPzprFI/AAAAAAAAAGY/sBD6o8i5GXw/s288/iphone_photo.jpg" style="margin: 5px;" width="210" border="0" height="281" /></a></center> ^note: Not the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">actuall</span> sign but it looks the same forgot to take pic<br /><br />and thought to myself "gee I like all those things" so I turn my now perked up eyes towards the menu at the front and read such delights as "goats cheese lollipops" "quail in soy glaze" lots of things with truffle,<span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">jamon</span></span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">foie</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">gras</span></span> so now my attention has been gained(which with A.D.D is no easy feat) I also notice how low the prices are compared to other tapas bars in the higher end scale. It all seems to be good be true at this point and start casting doubt as the place is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">completely</span> empty despite quite a packed street. The only people I can see is a small group of 3 out the front and just as my fear begins to take control I'm <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">comforted</span> in the fact it's a face I have seen a few times before then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Jess</span> whispers in my ear that's it's one of the chefs from <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">vue</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">monde</span></span> and my appetite steadily starts building up again. We take our seats at the front so we catch watch all the lovely St <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">kilda</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">bogans</span></span> walk past. It's a very relaxed atmosphere even if we are now the only people in here. The decor is nice wooden tables and seats, no white <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">linen</span> here, also has a cool piece of street art of a bull fighter.<br /><br /><center><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404606074569201762"><img src="http://lh6.ggpht.com/_IhYbKmtRyQs/SwEElwmdmGI/AAAAAAAAAGc/DAYt_jyv03I/s288/iphone_photo.jpg" style="margin: 5px;" width="281" border="0" height="210" /></a></center><br />Once we have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">relaxed</span> ourselves under the heaters we get given our menus and start deciding on what we want, we decided on goats cheese lollipops($7 for 2)<br />The quail in soy glaze with spring onion and asparagus and the scallops with <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">foie</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">gras</span></span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">jamon</span></span>,truffle and artichoke foam for now.We get two anchovies to start our appetite and boy they very salty but still nice.Next up we had goats cheese lollipops and they were so nice and delicate the first thing you notice is the toasted almond aroma. Once eaten, the goats cheese just melts in your mouth, it's a similar texture and Taste to a soft <span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">chevre</span></span> but has a more earthy flavour to it and I'm assured it's Spanish not french<br /><br /><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404602218343303282"><img src="http://lh3.ggpht.com/_IhYbKmtRyQs/SwEBFTCkCHI/AAAAAAAAAGI/nsaOpKCNiPg/s288/iphone_photo.jpg" style="margin: 5px;" width="210" border="0" height="281" /></a><br />One of the nice little touches with the free bread was the truffle butter it came with ,we actually had finely grated chunks of truffle spun through the rich butter.It's little things like this that make this place special.<br /><br /><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404602236744067474"><img src="http://lh4.ggpht.com/_IhYbKmtRyQs/SwEBGXlpaZI/AAAAAAAAAGQ/hlY6k1qI-dI/s288/iphone_photo.jpg" style="margin: 5px;" width="210" border="0" height="281" /></a><br /><br />Next was served was theLovely quail($7)it was in two parts the leg and the delicate juicy breast it was cooked in a soy glaze and served with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">caramelised</span> spring onion and some asparagus.It was cooked perfectly so juicy and tender and not the least bit dry. The spring onion gives the dish a little of sweetness and the sauce was delightful it wasn't a stock standard soy glaze it had huge flavour.I could eat this again and again when quail is done right its always "yeah that was decent" but this really did go above beyond for me and re establish my love for quail.<br /><br /><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404602255448481506"><img src="http://lh3.ggpht.com/_IhYbKmtRyQs/SwEBHdRIHuI/AAAAAAAAAGU/kAq43IL9J_E/s288/iphone_photo.jpg" style="margin: 5px;" width="281" border="0" height="210" /></a><br /><br /><br /><br /><center><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404606094855010850"><img src="http://lh3.ggpht.com/_IhYbKmtRyQs/SwEEm8K-eiI/AAAAAAAAAGg/sxqOBNWkRNI/s288/iphone_photo.jpg" style="margin: 5px;" width="210" border="0" height="281" /></a></center>Next up was the scallops(<span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Japanese</span> jumbo scallop,crispy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Spanish</span> ham,<span class="blsp-spelling-error" id="SPELLING_ERROR_17">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">gras</span>,black truffle and artichoke foam $15 for 2 units) pan seared(i presume) and slightly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">caramelised</span> but once again not overcooked just perfect . The dish had great texture and a real balancing act of flavours which work so well(scallops and pork are just meant to be) when you bite into the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">crispiness</span> of the ham is then struck with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">earthiness</span> of the fresh truffle then the slight <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">creaminess</span> of the <span class="blsp-spelling-error" id="SPELLING_ERROR_23">foie</span> and once you reach the scallop its still soft with the slightly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">caramelised</span> edge and then soft smooth center its like foodie wanker heaven.<br /><br /><center><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404606108124977714"><img src="http://lh6.ggpht.com/_IhYbKmtRyQs/SwEEntmyGjI/AAAAAAAAAGk/BUpmoq29Ek0/s288/iphone_photo.jpg" style="margin: 5px;" width="281" border="0" height="210" /></a></center><br />Then we had my favourite piece of meat The pork belly(<span class="blsp-spelling-error" id="SPELLING_ERROR_25">cripsy</span> pork belly served with apple to chef taste and <span class="blsp-spelling-error" id="SPELLING_ERROR_26">perigordini</span> sauce $14 for a decent serve too) Now i just have to say i am biased when it comes to pork belly and think all pork belly is amazing. Having said that this baby is a stand out from the rest its good simple flavours and <span class="blsp-spelling-error" id="SPELLING_ERROR_27">isnt</span> over spiced,<span class="blsp-spelling-error" id="SPELLING_ERROR_28">herbed</span> or anything that could make it bad for that matter. The dish the meat just speaks for itself its juicy and creamy fat and just melts in your mouth and the crackling is to die for its that crispy sharp crunch that you long for in a crackling its over salted,soft and oily its just perfect clean tasting crunchy crackling.Also might point out this dish was also <span class="blsp-spelling-error" id="SPELLING_ERROR_29">accompied</span> by a cider i have never had or seen before and it just packed a punch full of flavour and was utterly moreish with each sip.<br /><br /><br /><center><a href="http://picasaweb.google.com/jimmypie900/CookingWithGoths?authkey=Gv1sRgCIa32qXYzY2gHA#5404606117837184018"><img src="http://lh5.ggpht.com/_IhYbKmtRyQs/SwEEoRyWnBI/AAAAAAAAAGo/ty2Hhh4Y1cY/s288/iphone_photo.jpg" style="margin: 5px;" width="281" border="0" height="210" /></a></center>When then followed this all off with some <span class="blsp-spelling-error" id="SPELLING_ERROR_30">jamón</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31">ibérico</span>($20) served with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_32">crispy</span> bread that was rubbed in with tomato and garlic but i also kept putting truffle butter on it too,come to think of it i think i just put the truffle butter on everything i had just for the hell of it.<br /><br />All and all this is a great place with a amazing chef that has created a gem in a otherwise boring little strips of places i wouldnt normally visit. I cant highly recomend this place enough it really is a star. P.s if this is all a little wack looking im sorry i did this on my iphone my laptop is being a piece of shit and if i did this on my ps3 it would take forever.<br /><br /><a href="http://www.urbanspoon.com/r/71/1503764/restaurant/Melbourne/Entre-Tapas-y-Vinos-St-Kilda"><img alt="Entre Tapas y Vinos on Urbanspoon" src="http://www.urbanspoon.com/b/link/1503764/biglink.gif" style="border:none;width:200px;height:146px" /></a>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com3tag:blogger.com,1999:blog-8595958105589914979.post-13460008214099130202009-09-04T16:17:00.000+10:002009-09-04T16:19:49.348+10:00Follow me on twitterStalk me on twitter <br />and hear my random thoughts and photos of what im cooking<br /><br />http://twitter.com/Cookinwithgoths<br /><br />will be doing update soonMat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com1tag:blogger.com,1999:blog-8595958105589914979.post-7084165776153765582009-08-20T15:48:00.000+10:002009-09-04T17:03:43.943+10:00Braised ox tailJust a little update done via my new iPhone so wanted to see how well it worked, anyway today I will be posting up a dish of braised ox tail. If your new to oxtail then you will soon find a great new world of this rich <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lushish</span> meat and best of all it's cheap :) and a great winter dish so I figure whilst winter is still around why not. I just love oxtail and also ox cheek due to it's slow cooked meat falling off the bone texture and the real richness and comforting feeling it gives. So these days it should be pretty easy to find (although ox cheek seems a real pain to find) and should only cost around the $7-8kg mark so make a nice batch of it and you have done tasty leftovers (it's even better the next day)or possibly a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ravioli</span> filling. So to get started get your ox tail and coat in a small amount of flower and season with a little sea salt and cracked pepper,then what we want to do is just lightly brown them in a pan with some olive oil just until it starts to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">caramelise</span> just a little bit then remove them from heat <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC0b1yxnTI/AAAAAAAAAFQ/0fcJqrfOMjY/s1600-h/IMG_0037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC0b1yxnTI/AAAAAAAAAFQ/0fcJqrfOMjY/s320/IMG_0037.jpg" alt="" id="BLOGGER_PHOTO_ID_5377496345469885746" border="0" /></a><br />so the next thing you want to do is start on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">veggies</span> so just put <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">those</span> oxtail aside for now<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IhYbKmtRyQs/SqC1aG_NDMI/AAAAAAAAAFY/6o_w26acEA0/s1600-h/IMG_0039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/SqC1aG_NDMI/AAAAAAAAAFY/6o_w26acEA0/s320/IMG_0039.jpg" alt="" id="BLOGGER_PHOTO_ID_5377497415237307586" border="0" /></a>so dice up some carrot,shallots(or keep em whole i was just in a dice crazy mood),garlic,celery and red onion, now what i did was cook them all first in a bit of butter & olive oil with some sea salt and cracked pepper. Then place in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">casserole</span> dish with oxtail and add herbs i personally just plucked some out of the garden so it can vary on what you have available, i had rosemary,thyme,flat parsley and oregano i also added some tomato as well (from a can cause at the moment they kind of suck <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">until</span> summer again)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC3IaAvZsI/AAAAAAAAAFg/r-UnVjwskYM/s1600-h/IMG_0043.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC3IaAvZsI/AAAAAAAAAFg/r-UnVjwskYM/s320/IMG_0043.jpg" alt="" id="BLOGGER_PHOTO_ID_5377499310129637058" border="0" /></a>Then next step is to add some stock and red wine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">until</span> its just covering all the ingredients<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IhYbKmtRyQs/SqC32nNgidI/AAAAAAAAAFo/vDDZMCy5cgA/s1600-h/IMG_0044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/SqC32nNgidI/AAAAAAAAAFo/vDDZMCy5cgA/s320/IMG_0044.jpg" alt="" id="BLOGGER_PHOTO_ID_5377500103946832338" border="0" /></a>Then i put it in the oven at 180(shit oven) for 5-6 hours so in the mean time play some <span class="blsp-spelling-error" id="SPELLING_ERROR_8">megaman</span> 9 and try not to break your controller and smash your LCD <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">TV</span> from how annoyingly frustrating and hard it is<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IhYbKmtRyQs/SqC4auPlT4I/AAAAAAAAAFw/G3kItE3AB_g/s1600-h/IMG_0051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/SqC4auPlT4I/AAAAAAAAAFw/G3kItE3AB_g/s320/IMG_0051.jpg" alt="" id="BLOGGER_PHOTO_ID_5377500724309872514" border="0" /></a>Damn you little blue man and your hard punishing ways<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC5QMgsvZI/AAAAAAAAAF4/yqcH0FRMRc0/s1600-h/IMG_0059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/SqC5QMgsvZI/AAAAAAAAAF4/yqcH0FRMRc0/s320/IMG_0059.jpg" alt="" id="BLOGGER_PHOTO_ID_5377501642967793042" border="0" /></a>Then serve it up with some nice crusty bread and a carrot and parsnip puree garnish with parsley or a <span class="blsp-spelling-error" id="SPELLING_ERROR_10">gremolata</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">that's</span> it.<br /><br /><br /><br /><br /><br />it should just fall of the bone so at the end of the meal this is all you have left<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IhYbKmtRyQs/SqC7LO5hSDI/AAAAAAAAAGA/hvWzfp0QSUM/s1600-h/IMG_0061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/SqC7LO5hSDI/AAAAAAAAAGA/hvWzfp0QSUM/s320/IMG_0061.jpg" alt="" id="BLOGGER_PHOTO_ID_5377503756732680242" border="0" /></a><br />Edit: I have since made a even better version of this dish and will post it up soon.<br /><br /><br /><br />I drank this with a Marcus <span class="blsp-spelling-error" id="SPELLING_ERROR_12">schultz</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">zinfadel</span> around $25 from <span class="blsp-spelling-error" id="SPELLING_ERROR_14">borrosa</span> valley and full of complexity <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">that's</span> rare in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Australian</span> wine at this mid range and works so well with ox tail.<br /><br />Currently drinking: Some cleanskin(yes i know i know) Pinot from WA 07 pretty damn good for the $13 i paid for it<br /><br />Currently listening too: The birthday Party "The friend catcher"Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-48508501228778112592009-08-17T17:59:00.001+10:002009-08-17T18:00:13.603+10:00updateHey guys i capped my internet so uploading and posting is going to be delayed but come back in around 4 days or so and i am sure i will have alot of things placed up for you to enjoy.<br /><br />Bye for nowMat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-63908092940786336362009-07-22T12:00:00.000+10:002009-07-27T22:28:29.846+10:00Pork Belly<strong><span style="font-family:arial;">Hey guys just thought it was a long time over due to post some more things up. I have been way to busy lately but things are starting to settle down so i should be posting alot more soon so keep coming back to check it out. So today i will be posting a little bit on the most succulent and tasty bit of pork and very healthy of course the </span></strong><a href="http://en.wikipedia.org/wiki/Pork_belly"><strong><span style="font-family:arial;">pork belly</span></strong></a><span style="font-family:arial;"><strong> such a useful and tasty piece of meat be it turned into bacon, <a href="http://en.wikipedia.org/wiki/Pancetta">Pancetta</a><br />or cooked uncured its little fatty layers between the meat means its very juicy and when cooked to perfection just melts in your mouth plus added bonus of<br /><a href="http://en.wikipedia.org/wiki/Pork_rind">crackling</a>. Today i will be posting two types an Asian style <em>pork belly served with Chinese broccoli, bean sprouts and char Sui sauce and with chili crackling</em> first up. One of the tricks to perfect crackling is to leave it over night covered in fine sea salt(in the fridge of course) as it helps take out the moisture out of the skin also dry with some toweling before hand too and make sure its not wet before placing the salt on. The reason alot of people these days have issues with getting peferct crackling when say just 10 years ago it was just a simple matter of whacking on some salt and olive oil and you would have perfect crackling. Is due to how pork is now bred being a lot less fatty and leaner,also try to get your pork from a Asian butcher as they always have the best pork if you live inner city(Melbourne) try Victoria street quite a few good Asian butchers along the street.</strong><br /><br /></span><br /><br /><br /><br /><a href="http://en.wikipedia.org/wiki/Pork_belly"></a><br /><p><img id="BLOGGER_PHOTO_ID_5361101427081491794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/SmZ1V_YINVI/AAAAAAAAAEQ/9erpl7cLsZg/s320/IMG_1635.JPG" border="0" /><br /><em>Chinese style pork belly(rubbed in with Chinese five spice,garlic,sea salt,pepper and marinated in a char sui sauce) served with Chinese broccoli and bean sprouts in a oyster sauce topped with a chilli crackling a char sui sauce.</em></p><p><em>IM A PICTURE(lol i cant find my camera with all my photos so just imagine the bellow)</em></p><p><em></em></p><p><em></em></p><p><em>Next up is a porchetta style pork belly what i have done is crushed up some fennel seeds,garlic,rosemary,sage ,pink sea salt,cracked pepper and rubbed it all over and stuffed some garlic cloves in a few random slits all across the thing. </em></p><p><em></em></p><p>Currently drinking:<br /><a href="http://www.freemanvineyards.com.au/DNN/Default.aspx?tabid=84">Freeman rondinella Corvina vintage 2003 (thanks Alex)</a> <p>Currently listening too:<a href="http://www.nin.com">Nine inch Nails</a>The slip:Lights in the sky</p>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com2tag:blogger.com,1999:blog-8595958105589914979.post-52486781377215820542009-06-07T10:23:00.001+10:002009-07-28T00:32:06.854+10:00finally posting some pics- all things stuffedOne of the first things you need to do is hollow out the tomato's (you can use the insides later to make a nice kick ass sauce)<br /><br /><br /><br /><br /><a href="http://2.bp.blogspot.com/_IhYbKmtRyQs/Sm2VlzUXL-I/AAAAAAAAAEY/YZANjpApimg/s1600-h/IMG_1582.JPG"><img id="BLOGGER_PHOTO_ID_5363107207931441122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/Sm2VlzUXL-I/AAAAAAAAAEY/YZANjpApimg/s320/IMG_1582.JPG" border="0" /></a> The next thing is to dice up all your lovely vegies i tend to get most of mine from the <a href="http://www.prahranmarket.com.au/">prahan market</a> because of the consitent quality and easy location for me and of course usually be cheaper then crap you get at the supermarket. So here we can see some diced eggplant,zuccini,mushrooms,basil,garlic,parsley,sea salt cracked pepper drizzled with some olive oil and red wine vinegar tossed through.<br /><\a><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363109528919507762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/Sm2Xs5rCgzI/AAAAAAAAAEg/nsYSOSgiSbQ/s320/IMG_1583.JPG" border="0" /><br /><br /><br /><br /><br />Then next step of course is to fill this lovely things up full of goodness and then top with some buffalo mozzeralla and if you like you can add some prosucitto<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363111561157026242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/Sm2ZjMWOIcI/AAAAAAAAAEo/KgdgFOW0i_4/s320/IMG_1585.JPG" border="0" /><br />Place them in the oven for about 35 mins untill then skin is splitting on the side and cooked through and serve with a balsamic reduction or what i like to do now(i have since made this a few times like this) served with a house made pesto(will post up soon on how to make) or served on some raddico or a nice bed of lentils( i like Mt zero ones) mmmm tasty<br /><br /><br /><a href="http://www.prahranmarket.com.au/"><br /><br /><br /><a href="http://www.prahranmarket.com.au/"></a><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IhYbKmtRyQs/SisNvxUtN3I/AAAAAAAAAEE/PA6syYMlQEo/s1600-h/IMG_1587.JPG"><img id="BLOGGER_PHOTO_ID_5344380497150424946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_IhYbKmtRyQs/SisNvxUtN3I/AAAAAAAAAEE/PA6syYMlQEo/s320/IMG_1587.JPG" border="0" /></a><em> Tomato that has been hollowed out and filled with a mixture of mushrooms,zucchini,eggplant,parsley,basil,garlic and red wine vinegar and sea salt and cracked pepper topped with buffalo mozzarella then roasted and drizzled with a balsamic reduction</em><br /><br /><br /><br /><br /><br />Then next guys we have Nice little dish of a Stuffed roasted eye fillet a more detailed description is bellow<br /><br /><br /><br /><br /><br />So i got my ass down to<br /><br /><a href="http://http//www.google.com.au/search?hl=en&rlz=1T4SUNA_enAU235AU235&q=Ians+meats&btnG=Search&meta=cr%3DcountryAU">Ian's Meats</a> at the <a href="http://www.prahranmarket.com.au/">prahan market</a> (who i feel personally is the best butcher out of them all nice bunch of friendly guys and willing to cut things up in real pain in the arse ways)to get some nice aged eye fillet and then got a nice little pocket placed inside as i was feeling lazy.<br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363119512952856786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/Sm2gyDGFYNI/AAAAAAAAAEw/fL2OYWaG6Nk/s320/IMG_1596.JPG" border="0" />And NO! thats not nailpolish im so goth i bash myself with a meat hammer to make them black<br /><br /><br /><br /><br /><br />So the next step is to carmelise the onions,sautee the spinach,dice the rosemary,lemon,parsley,garlic,grind up some pepper and salt in a mortar and pestle and stuff all the goodness in for a nice healthy filing. If you would like you could add some bread crumbs but when i went to get them to my shock horror little cupboard moths got in to them thus ruining my life and me having to drink a few glasses of wine to consule myself because i knew i couldnt be fucked making anymore from scracth.Also i didnt take any photos of me cooking and doing all the above stuff i dont know why it just didnt seem to happen i think it may of been the wine lending me to forget to take photos of step by step instructions. Well anyway here you can sought of see all of the above shit stuffed on inside<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363128631039375842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/Sm2pEynUOeI/AAAAAAAAAE4/hUUjH4cx9Mw/s320/IMG_1602.JPG" border="0" /><br /><br /><br /><br /><br />Then what i did was lay out some herbs(thyme,parsley,rosemary and garlic,pepper,pink sea salt too) and then place out some prosciutto and wrap it all up.<br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363133568413455762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_IhYbKmtRyQs/Sm2tkLxB1ZI/AAAAAAAAAFA/tIJIrQzFrgI/s320/IMG_1604.JPG" border="0" /><br /><br /><br />It seems like the most impossible task ever to get my hands on some kitchen string in Richmond i got some of these from <a href="http://www.theessentialingredient.com.au/">The essential ingredient</a> . They are called <a href="http://http//www.everten.com.au/product/the-food-loop.html/">The food loop</a> and they damn useful its like reusable of course they don't look as cool as a nicely typed beef with kitchen string but it will do the trick.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363136500050289682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_IhYbKmtRyQs/Sm2wO09t5BI/AAAAAAAAAFI/srTGt6uBiJE/s320/IMG_1605.JPG" border="0" /><br /><br />Then roast this baby up now you can do this depending on the size and if your oven is a piece of shit or not in around say for around 1kg in a hour(give or take 10 minutes like i said all depends on your oven) on 180 should turn out nice and meduim rare(anything else and your ruining the meat and i may hate you) and then serve with some green beans tossed with roasted garlic,olive oil and tossed with some <a href="http://http//http://en.wikipedia.org/wiki/Gremolata/">Gremolata</a> and i also had twice cooked roast potato's too<br /><br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IhYbKmtRyQs/SisJZEelU8I/AAAAAAAAAD8/Ctk4rAsATys/s1600-h/IMG_1609.JPG"><img id="BLOGGER_PHOTO_ID_5344375709108622274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_IhYbKmtRyQs/SisJZEelU8I/AAAAAAAAAD8/Ctk4rAsATys/s320/IMG_1609.JPG" border="0" /></a><em>Roasted eye fillet thats been stuffed with caramelised onion,garlic,fresh rosemary,cracked pepper,pink sea salt,spinach sauteed in EVOO,garlic,lemon then rolled in more herbs and wrapped in prosciutto and slow roasted served with roasted green beans with a evoo,red wine vinegar,garlic and lemon rind dressing and just tuck behind there you can see some twice roasted potato's with rosemary,garlic and a small little bit of chilli with a barberra tomato based(you can use the insides of the left over from the tomato's above and just blend it in bar mixer style) reduction sauce</em><br /><br />Currently drinking:<a href="http://www.lloydbrothers.com.au/index.php?s=5&p=61">Llyod Brothers hand picked shiraz 2006</a><br />Currently listening too:<a href="http://en.wikipedia.org/wiki/Christian_Death">Christian death</a> Church of no return<br /></p>Mat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com0tag:blogger.com,1999:blog-8595958105589914979.post-83391963814280253352009-05-17T23:03:00.000+10:002009-05-31T19:44:03.622+10:00IntroHey <span class="blsp-spelling-error" id="SPELLING_ERROR_0">interwebs</span> people<br /><br />My name is Mat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">I'm</span> here to wank on about bullshit foodie and wino crap and post some of my creations where i slave away on a tiny little bench which is at my knees creating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">gastronomic</span> delights. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">I'm</span> pretty tipsy and cant be <span class="blsp-spelling-error" id="SPELLING_ERROR_5">assed</span> grabbing my <span class="blsp-spelling-error" id="SPELLING_ERROR_6">camera</span> uploading photos via the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">shity</span> card reader on my temperamental laptop right now but i assure i will post pics descriptions and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">recipes</span> and reviews of all <span class="blsp-spelling-error" id="SPELLING_ERROR_9">soughts</span> of shit whether its the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">xbox</span> game <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">I'm</span> playing or the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">pretentious</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">restaurant</span> i just went too whilst <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">I'm</span> still feeling some <span class="blsp-spelling-error" id="SPELLING_ERROR_15">pinot</span> fumes. I mainly make <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Italian</span> dishes as that it my real <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">Passion</span> but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">I'm</span> not limited to only cooking in that style at all. I live near <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">Victoria</span> st (Well a little tram ride away) so cooking <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">Chinese</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">Vietnamese</span> is pretty pointless considering i can eat 5 dishes for a good $20 with no effort required so cant really see myself posting much of that stuff personally. As you may notice my name of the blog <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">I'm</span> a bit of a goth like my 80s goth/death rock and all that lame ass goth shit that goes along with (besides the whole i like hip hop and skateboarding thing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">don't</span> know where that fits in) i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">don't</span> take it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">serious</span> so its a whole <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">tongue</span> in cheek thing. So anyway i might hop off this wretched computer and makes come pita bread with basil,garlic,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">prosciutto</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">Buffalo</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">mozzarella</span> on some pita bread to soak up the vino while i can be fucked. Will post lots more soon<br />kisses hugs and headless bats<br />MatMat Beyerhttp://www.blogger.com/profile/03390050300591350965noreply@blogger.com1