A decade and more ago, I --who had become a flaming foodie in my years living in France -- was asked to be the restaurant critic, for a month, for a newspaper in Britain. I'm not one of those 'critics' who wants to tell you 'put five milligrams more turmeric in your taramasalata'. I'm here to tell you 'did I have a nice/great meal' and why. And bugger your bought and paid for Michelin star. And I did. Full frontal.
We had a (not Michelin) star restaurant here, in li'l old Yamba. And boy, was it worthy of its star. I ate there at least once weekly .. sometimes nights in a row. But, alas, the call of the surf and the sirens lured Charlie and Merindah away ... the resto closed, I wept .. and almost started to learn to cook. No. I may be adept at some things, but cooking ... it's too late. You need to know tastes, smells etc etc ...
I won't sink to getting into what in the western world is called "pizza" or "burger", the only classy, me-type restaurant in my area is a drive distant, at Angourie. Barbaresco. But I have no car, and the wine is a bit beyond my means, so even though their food is grand, I don't get to visit often. And, anyway, you can't when you are locked down. So I fell back onto my limited repertoire of home-made soups and lamb fillets ..
But ..! When times are darkest ...
Robert. Robert Lee and I became friends a few years ago under the auspices of the celebrated Sevatp Yuce of Beachwood Cafe. We've been good mates since, and in lockdown time he started delivering me "wheels on meals". Two wheels. Electric bike. Oh, la! Such meals ... steak and dorper lamb kidney ragout!
Well, we ar'n't locked down or up anymore, and last night I visited Robert chez lui for dinner. Quite simply my best meal in yonks.
What a deliciously stunning meal. Light, bright and oh! so tasty ...
Have a go. It says 'skill level: easy'. Here's the recipe: courtesy of Adam Liaw, TV cook ...
I do LOVE good food ....
Photos by the chef!
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