Author Archives: angie

Team Cooking Challenge Part 2

A few weeks ago we held the Team Cooking Challenge at my house which was between Teams BRFT (Ben, Rebecca, Frances, Tracy) and DDJM (Dave, Dzung, Jonno, Maria). After waiting a while to get the proper titles and descriptions from team DDJM, I can no longer wait for them to supply me with this information. And thus, I will be providing some alternative names.

But first of all, my comments on the food:

ENTREES

Team BRFT beautifully presented their entree, which was Prawns in 3 Ways. The three different ways that they were presented were Marinated Spring Roll Prawns which is prawns marinated in chilli, garlic, ginger, fish sauce wrapped in a spring roll skin and deep fried served with spicy chilli sauce. I thought this was quite nice, except it wasn’t so crispy after a lot of talking.

The second way was ‘Prawns Classic’, which was prawns marinated with good Australian extra virgin olive oil, sea salt and black pepper, with snow pea sprout salad tossed in orange and chilli vinaigrette. I felt the prawn here was slightly overcooked.

The third way was ‘Panko Crusted Prawns’ which was prawns encrusted with Japanese panko bread crumbs and deep fried, served drizzled with freshly squeezed lemon juice and Japanese mayonnaise. I thought this one was the best overall out of the three prawn styles.

Prawns 3 Ways - Wandering Gourmet Team Cooking Challenge

Overall, this dish was quite good and I would imagine it would be more flavoursome if served warmer (which was out of our control). I would probably rate it 4 out of 5 because of the quality of the food, presentation, and that it was quite a different idea.

Team DDJM presented two dishes for their entrees – Salt and Pepper Chicken, and Bruschetta. Unfortunately, I am unable to tell you much about them apart from the Salt and Pepper Chicken was coated in flour, salt and pepper and they fried it in my wok. There were also a lot of vegetables, so extra points for the thought of balancing out the dish with vegies! However, I found the Salt and Pepper Chicken a little under cooked – but the next day after I heated it was perfect. I would give particular dish 3.5 out of 5 (lost points for the undercooked chicken and that it was cooked in my house).

Salt and Pepper Chicken - The Wandering Gourmet Team Cooking Challenge

The Bruschetta was quite flavoursome, except it was a little soggy – but this could not have been helped because of the talking. However, they did have an advantage that they cooked the dish in the house as opposed to the Team BRFT’s Prawns 3 Ways. I would give this lovely food for the soul dish 4 out of 5.

Jon and Maria Making Bruschetta

Mains

Team BRFT created Strozzapreti with Sautéed Squid and Mushrooms. This consisted of Strozzapreti pasta with sautéed North Western WA Squid and mushrooms, coated in a smoked cheddar and parmigiano reggiano butter sauce tossed in fresh chives and Italian parsley. I thought that this dish was well made; and once again very well thought out. I would vote this dish 4 out of 5.

Team DDJM created four different types of pasta – Multicultural Pasta, Chicken Cabonara, Olive and Basil Pesto Pasta, and some kind of Tomato Based Pasta.

The Multicultural Pasta was so named “because it had an Asian-influenced style of preparation, the veggies were stir fried in capsicum and stuff.” Unfortunately I didn’t have this dish on the night, but I did have it the next day for work. I would have to say this was good.

Multicultural Pasta

The Chicken Cabonara was definitely one of the crowning jewels in Team DDJM’s dishes, I felt. I think this dish was good over all.

Olive and Basil Pesto Pasta was also a strong contender from this team. The basil pesto was quite good compared to the last time I had basil pesto in a meal! That was at Rockeby’s in Subiaco by the way – and it was utterly appalling. I am certainly glad this one tasted much better than Rockeby’s!

Olive with Basil Pesto Pasta

Tomato Based Pasta – unfortunately I was unable to get any details about this dish although I did eat it. I remember it vaguely. I’m sure it was good – I haven’t died from it! 🙂

Over all, I would give the pastas from Team DDJM an average of 4 out of 5.

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We’re one of Australia’s Noisiest Bloggers

I am pleased to announce and to read that The Wandering Gourmet made it to the list of Australia’s Noisiest Bloggers for Winter 2007. We came in at number 728 out of 1299. I think that is a pretty good feat especially since we have only been blogging for a few months.

Congratulations to my Wandering Gourmet blogger team of Ben, Caroline, Esther, and Penny! You all rock!

Team Cooking Challenge – Part 1

Last night, we had the Team Cooking Challenge. It was a great success in my opinion – I didn’t get food poisoning! Now that’s always a plus, not poisoning the President and the Vice President. 😉

The two teams were DDJM (Dave, Dzung, Jonno, Maria) and BFRT (Ben, Frances, Rebecca, Tracy). Each team was supposed to make an entree and a main that was enough for 10 people. For the record, Penny and I were not a team nor we were participating. We were facilitating. That means, we judge, and we get to eat too. However, we also had two back up pasta bakes; as well as dessert of cake, ice cream, and chocolate topping (out of which, the chocolate topping was the only thing we made. ie, i melted butter and Cadbury chocolate to make the topping).

Penny and I will both be putting our separate reviews of each dish shortly after this blog part/section thing.

African Mesob Cafe Restaurant Review

The African Mesob Cafe Restaurant, run by Simon and Julie Tesholme, is an Ethiopian and African cuisine restaurant which aims to promote African and Ethiopian culture in Perth, and to create a sense of belonging to African people in Perth.

After a lot of jokes by the resident African member about the Wots, we ordered the Ethiopian Banquet (minimum of 8 people, $18 per person).

Before eating these Wots, one of the waitresses came around with a large silver teapot looking thing as well as soap/sanitiser to wash our hands. This is apparently a traditional thing to do before eating Wots.

Washing hands

The Wots were presented in a beautiful and colourful, traditional Ethiopian basket.

Ethiopian Wot

The Wots that we shared consisted of Siga Wot (beef), Doro Wot (chicken), and Yeshimbra Assa Wot (vegetables). It reminded one of my friends of Indian food – except just less spicy!

The little white rolls that you can see in the picture above is called injera. Injera is made from fermented rice flour, and is used as a scoop to pick up food – kind of like a food-version of a fork or spoon.

As our hands got messy from eating with them, it was rather unfortunate to find that it is not traditional to come around to wash our hands again after eating. At least at the African Mesob Restaurant any way!

These Wots are also available as individual dishes, as well as various other African dishes such as Chawama Chicken (African-style Fried Rice), and Peanut Soup.

The African Mesob Restaurant also serves coffee made from African beans. My friends who ordered the coffee were not told what kind of beans they used, except for “African coffee beans”. The verdict on the African Coffee that was served was that it good – it was not strong, but it had a nice flavour to it.

For a different kind of experience, I definitely recommend this restaurant. Plus, it’s nice to know that these African restaurants are run by real Africans!

African Mesob Cafe Restaurant
100 Lake Street
Northbridge WA
(08) 9228 1544
http://www.africanmesob.com.au

Cooking Team Challenge

The Cooking Team Challenge is on the Sunday, 15th of July.

Just a kind reminder to all participants to check their emails as I have emailed you a list of instructions of what to do, as well as the names of your team members and their phone numbers.

I would strongly suggest that if you have not heard from your team members by this Tuesday the 10th of July, to contact all of your other team mates to ensure that everyone has read the email and will do what will need to be done.

Um, please remember that you should spend more than $2 per person so no one dies from food poisoning just because you decided to be cheap and get items that are on clearance for like 10 cents. 🙂

Welcome to our new Blog Contributors

Welcome to maguro and fong777 for becoming Blog Contributors to the Wandering Gourmet. Thanks also to the very shy bassreverb for being our photographer on Sunday.

Thanks also for coming on Sunday to the African Mesob in Northbridge – I am glad everyone managed to find there way there! I will be writing a post about the African Mesob soon. 🙂

Wandering Gourmet Update

It’s been a while since I properly updated everyone with the Wandering Gourmet details. Well, a month or two at least.

There are a few things I would like to mention:

Our little Wandering Gourmet club is now quite a good, sizeable number. We now have 30 members in our club. Woohoo, the big 3-0! Certainly a number I won’t be dreading – until I reach that age.

The breakdown of these are that 24 of these members are from Perth. The rest of our member countries have been listed in the “Members” page of this website. For those who can’t be bothered going to the Members page to check this out, the current Member countries are Malaysia, USA, Singapore, South Korea, and Sweden.

We are currently on the look out for Contributors to our blog; as well as Club Officials. Both jobs should take only a few hours per month, most of which can be done online for those who are slack and just can’t be bothered getting out of the house. (Oh wait, did I just describe myself there?) If you would like to step up and get those creative juices flowing, please give us a buzz via the Contact Us page.