james test

February 7-11, 2017 This Chinese New Year, I graduated from peanut cookies to pineapple tarts. Thankfully I had our host Steph 's guidance in the process; she'd already veganised this delicacy and blogged it in three parts . I spliced these with another non-vegan recipe for open tarts to try something that worked for me. I perceived all my challenges as being about textures: was the jam too runny to hold itself up? what thickness and how crispy or tender should the pastry be? I haven't eaten quite enough pineapple tarts in my life to know exactly what I should be aiming for. (For the to-do list: eat diverse and numerous pineapple tarts !) The materials to hand made some of those decisions for me. My pastry dough was quite soft and sticky, even from the fridge, so spreading it thinly wasn't really an option. I rolled some of it into 'thumbprint cookie' balls to support the maybe-too-runny jam, and then pressed others with a fork for more decorative, flatter t

February 11, 2017 Steph has developed a semi-annual potluck tradition to celebrate Chinese New Year - we've had a lot of fun trying out thematically appropriate recipes like peanut cookies , turnip cake , (failed) dumplings , orange szechuan ice cream and more . Cindy was organised this year and had pineapple tarts on the go early in the week (recipe to follow soon), but I left myself only a small window on Saturday afternoon to pull something together.  Luckily, I had just the thing - this recipe  by Andrew McConnell caught my eye in The Saturday Paper way back in October and it seemed like the perfect contribution to our potluck feast. I'm not super experienced at making my own dough-based products, so I was a bit apprehensive that I'd make a mess of it, but McConnell's instructions are clear and easy to follow and these worked out an absolute treat. Cindy insisted they were as good as versions she's had in restaurants and they were met with universal acclaim at

February 6, 2017 We've recently invested in a cast iron pan for the first time; we're rather pleased with it so far. It's got a grill insert that had me thinking of marinated tofu with blackened stripes and charred corn on the cob. Bryant Terry's Vegan Soul Kitchen  had a couple of promising options for trying the latter. The recipe's main feature is a very tangy dressing with the heat of fresh jalapeno, which the grilled corn cobs are liberally doused in just before serving. But its real charm is sweet, juicy, well-grilled corn. Terry has us soak still-in-the-husk cobs in brine for a couple of hours, before grilling them husk-on for around 25 minutes. I played things a little differently, possibly to my detriment . For whatever reason, I wasn't all that psyched about grilling my cobs in their husks. (Perhaps I thought the husks would be difficult to remove while hot, or that the kernels wouldn't char.) So I cut away the husks and silk threads after the brin

February 4, 2017 We're thrilled to see the AFLW burst onto the sporting calendar, and made our way west for the Bulldogs-Dockers game with some friends. It was a great excuse to stop by the Rev for dinner. We really haven't made it here as often as this veg-friendly pub deserves - and with a big for-sale sign visible out front, our days to make the most of it might be numbered. The menu is four pages of deep-fried snacks, Mexican-style mains, burgers and pizzas, with a couple of desserts snuck at the end. While it's an omni spread, almost every item has a vegan option on it using mock meat and dairy; there are a respectable range of gluten-free versions too. We were in the mood for burgers! Michael took on the Big Rev Burger ($18) and was impressed by mock-beef patty. It was further layered up with vegan cheese and bacon, beetroot relish, jalapeno mustard, chipotle lime mayo, lettuce, tomatoes, onion and a pickle garnish. It comes with a hefty serve of spicy fries, too. I

January 31, 2017 We scheduled our February book club meeting at The Carlton Club, hoping to take advantage of its somewhat surprising switch to an all vegan menu. Sadly, between us picking the venue in late January and the date of our dinner they'd changed things up again and shifted back to an omni menu. Still, a good number of vegan options survived the menu change, so we persisted. We didn't venture up to the well known rooftop bar, instead settling into the dining room, which had an odd vibe - part opulent ballroom, part suburban RSL. If nothing else it provided a relatively quiet and spacious setting for our book-club to discuss  Swing Time . The new menu is pretty classic pub food - burgers and parmas make up the mains, with a selection of starters and salads to complement them. They've kept it about half vegetarian and there's a decent array of vegan stuff to choose from. We split a pile of vegan dishes three ways to give us the best chance to sample everything.

January 22, 2017 We've been having a fabulous summer of picnics... of dips and chips, and rolls and salads, noodles and cakes and fruit. (And we can always trust Steph to bring one-to-three flavours of iced tea). For this one in late January I did something new and got a public barbecue involved. It opened us up to veggie sausages, marinated tofu, 'pulled' jackfruit and seitan ribs. The fellows flipping meat on the adjacent grill hadn't seen anything like it in their lives. This simple dessert is handy with a hotplate, too. It's just peaches, barbecued until they're juicy and lightly charred, served with a spoonful of sauce. It's too bad the sauce looks like Clag glue, because it's an actually-rather-fetching mix of coconut milk, minced ginger and caramelised sugar. Once I'd persuaded two people to dig in, their enthusiastic murmurs lured in a few more, and so on. By the time I got back from the playground with the kids there was just one warm peach

January 21, 2017 It's becoming a fairly predictable cross-over for me: Ottolenghi club x ice cream. I've done chocolate halva sundaes , strawberry-rose sundaes  and even green herb sundaes ; for the latest club gathering I dialed back to a more accessible Turkish delight-&-chocolate theme. This recipe has a rocky road feel too it - chocolate icecream with a touch of rosewater, studded with toasted walnuts and biscuit pieces, scattered prettily with Turkish delight cubes and rose petals. (I'm always happy for an excuse to use up some of my  rose petals .) It seemed impossible to mess up, though I tried my darnedest. Usually I'd pop my icecream maker in the freezer 24-48 hours before serving time.... this time I forgot until 6 short hours before the event. My freezer raced against the clock, and managed to turn up something near-solid and scoopable. No-one need have known. The original recipe includes a chocolate sauce (actually the same one from the  chocolate halva

January 21, 2017 January saw the long-awaited return of Ottolenghi club, our semi-regular potluck-style assault on Yotam's greatest hits . We had an empty day before the dinner, so I decided to take on something a bit more challenging than my usual fancy salad and dove head-first into these eggplant nests. These were an outstanding success - the choice dish in a meal loaded up with excellence and one that we made again before we even managed to get this blog post written. The crispy nests are wrapped around a smooth, smoky eggplant filling and served with a tangy and spicy dipping sauce - they're great straight out of the oven and nearly as good at room temperature.  The key ingredient is kataifi pastry - we found some at A1 Grocery on Sydney Road , and I imagine any decent Mediterranean or Middle Eastern food-store will come through for you. I've read that you can substitute shredded filo pastry, but I reckon you're better off making the effort to track this down

January 16, 2017 I had a bunch of family in town for the tennis in January and we were tasked with coming up with a 'Melbourne' dining experience. We've had good luck with Hellenic Republic in the past, so we decided to give one of George Calombaris' other places a shot - his casual Greek place in the city, Gazi. The fit-out is lovely - upside-down terracotta pots hang from the ceiling, big windows let light flood in and the open kitchen is buzzing with activity. We had an early booking, but so did everyone with tennis tickets, so Gazi was heaving with people. It's not the best place for a group catch-up: it's super loud, with music pumping and conversation echoing off the walls. We were struggling to even make ourselves heard by the staff. Luckily, we came up with the ordering option that required the least conversation - for $49 they'll put on a seven dish sharing menu, catering to whatever dietary requirements you have. So much easier than working your w

January 8, 2017 The Vegie Bar family has added another new member since Transformer. It's called Girls & Boys, and it's located right next door to the Vegie Bar on Brunswick St. Instead of smashing the gender binary, they've focused their efforts on sweet vegan snacks - the fanciest of raw cakes, a case of gelato, coconut-based soft-serve icecream, smoothies & thickshakes. They've got also a coffee machine and a selection of the latest lattes (turmeric, beetroot, etc), and the natural conclusion: a vegan affogato. We stopped by after a hot night at the Tote and ordered this choc-raspberry soft-serve explosion ($12) to share. The texture is bona fide and I liked the light, sweet coconut flavour of the icecream. The vegan meringue shards and freeze-dried raspberries were ideal crunchy-tangy counterpoints, but unfortunately the chocolate components were a let-down - the brownie squares were tasteless and the sauce dulled in the cold. It's awfully exciting to s