The Rolls-Royce of Brownie.

Despite my literary absence, over the last month my taste buds have been treated to some seriously wonderful escapades. For a while now I have been accumulating the goods in the world of 'Chocolate Brownie' and after my recent journey to the nippy south I was able to add the final pieces to my batch of brownie to downie. 

All and more than they are cracked up to be.

Just recently I had one very strange brownie epiphany, where I likened the brownie to a notorious collection of footwear. Unless you are currently living under a bus, your intellect should tell you that The Chuck Taylor/Converse is a staple in any wardrobe. If you don't own a pair, you probably should. With it's endless array of colours and styles this is a shoe suited for every occasion. The same applies for the Brownie. In its endless forms it's presence brings that extra element of joy to any and every occasion. When you consider the matter of personal opinion awarding the 'Best Chocolate Brownie' is a near impossible task. And as my recent discoveries reflect you should always be flexible for change. 

Best eaten and shared with two.

I'll start with my most recent recipe, featured above and served on a momentous occasion earlier this year. One from the infamous Julie Le Clerc. I have to admit the title for this recipe does say... "Best Chocolate Brownie". Surprise, surprise. But time and time again this simple, rich, gooey crunchy combination never ceases to amaze me. She (both Julie and the brownie) have won over even the harshest brownie critics- apparently having 'just the right amount of goo'. Her cracked appearance provides a canvas for that precious sprinkling of white sugary dust, perfect at any celebration. Bliss.

Eureka: Opting for yoghurt is a must, or you may die.

Dunedin holds a good chunk of my top spots to devour the brownie. One word. Eureka. This definitely wins for richness, value for money and chocolate content. In exchange for a five dollar bill, you can receive a dense cube of chocolately goodness. If you are desperate for that sweet cocoa hit and short on coin, this will do you. In fact it has been known to defeat even the most avid chocolate lovers. I suggest splitting it with a friend as you share blurred drunken memories, moan about the cold, and generally attempt to understand the world (or opposite sex). 

Already attacked...the beauty lies beneath. c/o Nova.

Another exceptional brownie can be located at the infamous Nova Cafe. Despite an extensive dessert menu, it is hard to go past the Warmed Chocolate Brownie. Call me biased, but this little beauty is a staple that has and will always be devoured by it's loyal patrons both young and old. Served with it's signature banana and ice cream- it definitely deserves a place on your 'To eat' list. Many a brownie has been consumed by yours truly during a hard nights shift- made all the more sweeter by the champion set of kitchen hands whom prepare it. 

The slut herself.

Slutty Brownies. Named after being considered 'easy' and 'filthy'. A deathly delicious combination of chocolate chip cookie dough, Oreo cookies, chocolate brownie batter and ganache baked into one sinful slice of heaven. These babies speak for themselves. You don't even need to consider yourself a baker to attempt such treats- as you can opt for the 3 x packet variety, and simply assemble the ingredients. Like right here. But thanks to a certain gifted Mr. Stanley, a homemade variety was created and devoured on several occasions during my trip down under and will not be forgotten. 


And so my brownie journey continues with the hope to add a few vegan versions and some more unfamiliar ingredients (aka black beans) along the way. Tuck in.

RIBS: One meaty tale.

Today of all days, it would probably be more appropriate to write about the flavour of the long weekend. But if you are anything like me, I imagine by the time you read this you will appreciate a break from the sweet, brown confectionary we all know and love. Hence my decision to save this topic for a later date. Instead this Easter, I thought I’d go with something that requires the use of your hands and a serious appetite. Mostly because I love them, and secondly because they featured on my Easter menu last night. Vegetarians continue with caution. 

The one and only.

The all-mighty Ribs. The MBP dictionary defines the rib as: “a rib of an animal with a joint of meat adhering to it used as food.” Pretty straight forward really. There is something rather fascinating about the act of chewing a tasty morsel of muscle straight from a bone. Whether it’s the fact that you can use your hands, you have an excuse to get food all over your face, or that they are usually covered in a sweet, sticky and delicious sauce. Either way their ability to provide finger-licking goodness means they win, every time! 

Win.

If among your culinary adventures you haven’t experienced the infamous Lone Star Ribs. Do it now. It is here and Cobb ’N’ Co that my childhood memories will always associate with spare ribs. With the plates piled high, none have ever gone spare on our family outings. In fact the fight to get the biggest, juiciest and meatiest is often a highlight of the evening and has been known to cause a few tears. Needless to say many a birthday celebration has been spent devouring a stack of mouth-watering ribs. 

350g of goodness.

Surprisingly, one of the greatest ribs I have tasted was on my Balinese adventure. It was an Australian-inspired restaurant situated mere minutes from our resort in Kuta Beach. After devouring all the seafood and vegetarian dishes they had to offer, being keen carnivores we searched for something to really sink our teeth into. At ‘The Grill Corner’ we found our calling. Their signature dishes included Prime Ribs and Imported Steaks. Used to being charged around $30 for a good steak in kiwi-land, when we realised they were charging a mere $14.15 for their “Australian Prime Beef Ribs – 350g” and “Baby Back Pork Ribs – 350g” we were sold. You could choose two from a list of tasty side dishes to suit any palate- with everything from fries to a Balinese green bean salad of which we feel in love. Needless to say we went back, at least 3 times during our travels. And every time our tastebuds were treated to the meat-fix they deserved.

Soaking in their flavoursome broth

Over the summer I also dabbled in a few of my own rib creations. An Asian-inspired sticky sauce, where I crushed the beautiful aromas of star anise, cumin seeds, chilli and mixed it with a soy and honey to produce a flavourful concoction. Letting ribs marinate for at least 30 minutes means they are juicy, moist and the flavoursome liquid penetrates right to the bone. I like to eat ribs with something light and refreshing like a sesame coleslaw and plenty of serviettes. Last night I opted for a smokey BBQ style sauce enhanced with a hint of chilli. The ribs were sweet, sticky and succulent and definitely an Easter meat-feast to remember. 

An Easter entree fit for a King.

Maybe its my subconscious being vain but it always seems that the people I choose to eat ribs with are close to my heart and thankfully more than happy to get a little bit messy. So I can freely lick every last drop from my fingers and avoid being judged by the mess on my face. 

Happy Easter everyone.

Beauteous Basil

This month, in the theme of green and in ode of Saint Patrick himself the spotlight is on the star of any herb garden…Beautiful or beauteous Basil. Just as is the case with most herbs, Fresh is best. And in fact with basil, fresh is infinitely better! Because of their luscious dark green leaves, basil bruise easily, damaging and tainting all those tongue-tingling flavours. In my opinion it is definitely one of the more inviting herbs to look at. Especially when it is shiny, plump and blemish free.

A selection of the goods: Italian parsley + BASIL + sage

There are a number of varieties of this treasured beauty that seem to have popped up on menus and in our supermarkets over the last few years. Thai basil is definitely one of those. A slightly sweet basil, with its spicy liquorice scent made famous as the star ingredient in a Thai ‘Pho’ soup. To broaden your culinary knowledge-‘Pho’ is a traditional beef or chicken noodle soup, made with rice noodles, bean sprouts and flavoured with mint, lime and of course Asain basil. I have penciled this in on my list of EATS to consume when I one-day reach Thailand.

Hey pesto

But back to our old mate Basil. Ultimately you could say that this guy has been made famous by his starring role in ‘Pesto’. That delicious concoction of nuts, parmesean cheese, garlic, extra virgin olive oil and a good bunch of the green herb himself. The thing about pesto that is so great, is that you can flavour it any-way you like, and use whatever ingredients seem to be overflowing in your kitchen. Of all the pesto’s I have bought and created, its hard to beat the original Basil. I like to eat it spread on any and everything that is willing to have it. Particularly delicious are slow-roasted tomatoes with a dollop of basil pesto on top. The perfect accompaniment to any meal.

Delish!

Speaking of the tomato. That flavour explosion you experience when enjoying basil is immensely complimented by a tomato in any form. The classic Italian salad known as Insalata Caprese is another opportunity where these great foods combine. Sliced tomatoes, buffalo mozzarella cheese, fresh basil leaves, some good quality olive oil and plenty of salt and pepper. Quite literally Italy on a plate. So light and refreshing, and the perfect way to let our star herb shine through. Bruschetta is another delectable canvas for basil served with a zingy tomato salsa atop toasted ciabatta.

Canapes featuring the dynamic duo

I am fortunate to have a mother whom keeps a very tidy vege garden, and so our basil supply has kept me and my tastebuds complete. If you have never experienced the joy and flavour of a fresh basil leaf, then I suggest going in search of one and giving it a try. You will not regret it.

Note: He’s pretty bloody good on spuds too. Just saying. 

One Very Blue Berry.

Over these last summer months the infamous blueberry has taken its rightful place on our refridgerator shelf. In her small wee plastic box she waits in anticipation of the explosion of joy she creates for whomever, whatever and whichever lucky tart gets to indulge in her glory. She is blue. She is a berry. And she is a real beauty. Starting back at the mbp dictionary the blueberry plant is described as a ‘hardy dwarf shrub, with small whitish drooping flowers and dark blue edible berries.’ But it is the latter of course that I am most interested in.

So plump, so juicy.

There is something undoubtedly festive about berries. Apart from their obvious abundance during the Christmas period. Anything associated with these small gems of sweetness seems to lift spirits and get’s us in the mood for some serious celebration. After a journey to Rotorua to collect a dear friend we made a stop at the infamous ‘Okere Falls Store’ which sits just across from Lake Rotoiti. This place is a food-lovers paradise. It’s Deli consists of a beautiful mix of gourmet condiments, sauces, meats, ice-creams, chocolates, breads, freshly baked goods, cabinet delights, top notch Rocket Coffee and a luxurious German-inspired all-day menu. They sell a range of local and imported artisan products. There is even a funky outdoor Beer Garden serves German Bier and Bratwursts to boot and a quick trip out to it’s port-a-loo is well worth it. Check out their website here. http://www.okerefallsstore.co.nz/  Ok there goes my sales pitch. But really you must go! Back to the berry…

Within the fridge loaded with fresh local organic products, it was hard to look past the large plastic container of gigantic, luscious and succulent blueberries. So in exchange for a tenner we happily took the goods home. These guys were what you would consider the king of all blueberries, and I would be inclined to say the biggest I’ve ever seen! Unlike some of the supermarket packs you get. Every single one proceeded to enter my mouth with that same subtle explosion releasing its sweet juicy goodness.

The ultimate summer sweet-treat

I have seen people pop blueberries in ice-cubes to float in a glass of champagne or punch- which to me screams Party-time! Recently we topped a bunch of Mini Lemon Curd tarts with the whimsical berries. The contrast of bright yellow against the deep indigo worked perfectly while the acidity of the lemon was the ultimate companion for the sweetness of the blueberry. Needless to say these cute little treats didn’t last long.

You'll do.

I had been interested in trying out a vegan, nut-based crust for a berry pie, and opted to fill it with some more of these beautiful berries. The base consisted of ground almonds, coconut oil, wholemeal flour, and cinnamon. The undertone of coconut combined nicely with the berries and was delicious with a dollop of natural yoghurt.

A welcome addition to my morning oatmeal.

My final adventure with these minute little berries involved balsamic vinegar and a piece of my favourite fish- Salmon. A Balsamic-Blueberry reduction. Or a sauce if you’d like. All you need is 1 cup of fresh or frozen blueberries, and ¾ cup of balsamic vinegar. Now this is quite a bit, so don’t use the most expensive brand in the house. A cheaper version is fine! Put both ingredients in a pot, and once berries have softened squish them down with a wooden spoon and let the liquid reduce to a thick sticky consistency. Pour this atop a piece of perfectly grilled salmon, and serve with something relatively simple, like a fresh green salad and some nutty brown rice. Now I warn you it is rather intense, but for a flavour junkie like me it was perfect.

Another happy holiday feast. Berry Good. 

Cherish every mouthful...

Get in quick, if your household is anything like mine, they won't last for long. 

A Balinese Banquet.

On my recent adventure to a foreign land I discovered that the term ‘Bali belly’ is alive and kicking. Most of us have heard a story about someone who traveled to the island of Indonesia and experienced a period of bed rest, vomiting and some long-winded dates with the toilet seat. It’s not always a part of the holiday plan. As a first time-traveler to Bali my main concern was to avoid consuming the filthy Balinese tap water. At first, this was a frustrating and dam right annoying adjustment. Buying bottled water is something I personally despise with a passion, but on this occasion it was deemed more than necessary. The neighbouring ‘Circle K’ mini supermarket softened the blow by selling 1.5L bottles for 3000 Rupiah, the equivalent of 43cents in New Zealand. 

Welcome to Bali

Unfortunately for my travelling companion, he naively purchased a tasty smoothie from one of the many road-side restaurants. Needless to say the ice cubes in that drink were not mineral water and considering our “Grilled White Snapper” still tasted like frozen sea water, we made a well educated assumption and he prepared for the worst. That evening the worst surely came. For the rest of the trip we were extraordinarily careful about which restaurants we chose and we spent a fair chunk of holiday money on (cringe) bottled water. 

Let me at it...

As the days passed I was intrigued by the stalls on the side of the road selling their local delights. I steered clear for the first week, secretly deciding that before I left I couldn’t come all this way without giving at least one street food feast a go. I would deal with the Bali belly later.  So my tastebuds waited eagerly for their first traditional Balinese experience.

Our local Balinese friend Dede introduced me to the first of the ‘Bali Street Food’. For a guy who earns approximately NZ $3.50 a day, I trusted his judgement and figured I had nothing to lose. Everyone else was very skeptical, but as he led me to a typical dark hair and skinned Balinese women, who had worked all her life perfecting these delicacies; a surge of excitement ran through my veins. Naturally Dede ordered, one for me and one for himself. I would pay. 20,000 Rupiah for two satisfying meals. $2.85 NZD. It was the least I could do- the guy probably hadn’t eaten all day. 

The face says it all

 As we watched her make it, I asked Dede to talk me through each ingredient she added to the meal. ‘Lawar’ is a traditional balinese side-dish served during celebrations and was a highlight among our culinary adventures. It consisted of coconut, jackfruit, roasted chilli and garlic, a salted prawn paste and some other extraordinary and colourful looking concoction. She was mixing it with her hands, but funnily enough that didn’t phase me. A big scoop of perfectly cooked fluffy white rice filled the bottom of the red plastic plate, then she added the lawar. I could feel my mouth salivating. A pork mince kebab stick and another kebab of pork chunks were served atop my meals, along with some chewy crispy pork bone off cuts. The dish was accompanied by a bright yellow turmeric flavoured clear broth served in a small light pink plastic bowl-with exactly three pieces of leftover pork flaps-providing minimal meat, but maximal flavour.

A genius at work

When I finally tucked in my friends looked at me in horror…Clearly I would not be entitled to an ounce of sympathy tomorrow. I was skeptical for a second or two, but once I started eating, I knew the Bali belly would be well worth it. Needless to say I devoured the lot. The flavours were amazing, so intense and different to anything I have every had before. Pork is the signature meat in Bali, and they certainly know how to make it a winner. If given a blind taste-test with this stuff I highly doubt many could turn it down. It really was that good.

 

Note the coloured plastic crockery

Dede ordered me a drink with no name, to wash the feast down. He described it as natural, healthy and really good for you. It consisted of a dark green jelly like substance emerged in a murky whitish liquid. Nothing appetizing about its appearance. But the taste, continued to blow my mind. A slightly sweet and tangy ‘juice’ accompanied by the refreshing jube like bits. Yum. It went down a treat. I wanted more. But knew I should wait and see how my body reacted to these new found flavours. But that moment sitting at the local markets soaking up the atmosphere was one I will never forget. Life there was far from flash, but dam it tasted good. 

'Health in a cup'

Well Bali. Bye for now. I'll be back. 

P.S. No sign of Bali belly. Thank goodness.