Fish on Noodles

In December 2009 I went to a conference in Auckland in New Zealand. After the conference I went out for a meal with some friends.

I like to think I am adventurous when I come to eating out, but more usually than not I will go for something that sounds familiar, or I like. Fish is a prime example where I will go for squid, but unlikely to go for a fish dish. Not that I don’t like fish, on the contrary, but I do find I might choose something else…

However this time….

I ordered a grilled piece of fish on noodles (I forgot to note what fish).

It was very nice and I was glad I ordered it.

I try now when eating out, order things I might not usually order…

Chicken and Avocado Salad

In December 2009 I went to a conference in Auckland in New Zealand. I spent a couple of days after the conference exploring the area around Auckland. I had caught the ferry to Devonport and after climbing Mount Victoria went for some lunch.

I had this really nice salad of chicken and avocado.

The chicken was freshly grilled and served with the avocado, salad and a spicy dressing.

Grilled Spicy Lamb

In December 2009 I went to a conference in Auckland in New Zealand. I was introduced to an excellent cafe by a friend. On a later day I went there for lunch and had some grilled lamp chops.

Take some good lamb chops, marinade and rub them with spices.

Grill.

Serve with salad.

Delicious.

Flat White

So what is it with the Flat White?

It was never available in this country and now it’s all over the place. First I see Costa sell it and now Starbucks is also selling the Flat White.

So what is the Flat White? According to Wikipedia:

Originating from Australia and New Zealand, a Flat White is a coffee beverage prepared by pouring steamed milk from the bottom of steaming pitcher over a single shot or double shot of espresso. As with many other espresso-based drinks the Flat White is interpreted in a number of ways. In Australia it is commonly served as a single shot of espresso, whereas in New Zealand it is more commonly served using a double shot.

So it’s popular in Australia and New Zealand, and yes a fair of them have come over to the UK, likewise they are also popular counties to visit. But why the sudden popularity here in the UK of the Flat White?

No idea!

I have had it a few times now in the UK, from Costas and Starbucks and though nice, it’s not quite the same as a Flat White from New Zealand such as this finished one….

Grilled Trio

In December 2009 I went to a conference in Auckland in New Zealand. I had passed the Harbourside Ocean Bar Grill numerous times on my first few days and really liked the look of the menu. However too often I was eating with friends, or at the conference. I decided on what was my last night in Auckland that I would go and eat there.

Having had a delicious starter of scallops I went for the Grilled Trio for my main course. This was a really interesting dish comprising a trio of grilled fish.

It was like having three separare main courses, which was the reason I chose  it as it was difficult to make one choice from the menu.

The three fish were from left to right.

Kingfish, with lemon potato, chorizo and a chermoula butter sauce.

Salmon with spice avocado and salmorejo sauce.

Hapuku served with hummus, pomegranate syrup and crisp onions.

This was a really excellent dish, full of flavour and just the kind of thing I like from a restaurant meal, creativity, flavour and textures.

Why does airline food taste bland?

BBC News reports on the theory that the blandness of airline food is down to noise.

The level of background noise affects both the intensity of flavour and the perceived crunchiness of foods, researchers have found.

It may go some way to explaining why airline food is notoriously bland – a phenomenon that drives airline catering companies to heavily season their foods.

See the full research report.

Northland Scallops

In December 2009 I went to a conference in Auckland in New Zealand. I had passed the Harbourside Ocean Bar Grill numerous times on my first few days and really liked the look of the menu. However too often I was eating with friends, or at the conference. I decided on what was my last night in Auckland that I would go and eat there.

For my starter I went with the Northland Scallops.

Grilled scallops with a pineapple salsa, skordalia and beurre blanc.

Beautifully cooked and presented scallops. Nice accompaniments. Delicious.

Sainsbury’s Paella

So there I was at Sainsbury’s looking for something for lunch when I happened upon the Taste the Difference Paella.

Marinated succulent King prawns, chicken and chorizo made with a fresh smoked paprika-tomato ragu and saffron flavoured bomba rice topped with chargrilled red peppers.

I had seen this many times before, and though I like Paella, at £6, wasn’t really how much I wanted to spend for lunch and, I wouldn’t buy paella to eat at home as I can make a better one.

However this time it was not only on special, half price, it was also as the sell by date was today, it wasalso  reduced to £1.99.

Now I don’t mind spending £1.99 on lunch.

So how was it?

Well first the photograph above is the actual dish and not some marketing photograph.

The chicken was moist, the prawns were succulent and the peppers were nice. However the rice lacked flavour, I couldn’t taste the saffron, the chorizo was tasteless. Glad I only paid £1.99 for it and not £6!

So basically it was okay as ready meals go, but I couldn’t taste the difference.

Jamie’s 30-Minute Meals

To complement his new TV series, and as might be expected, there is a new book from Jamie Oliver, Jamie’s 30-Minute Meals.

In his new book, Jamie’s 30-Minute Meals, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you’d normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you’ll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You’ll be amazed by what you’re able to achieve.

Buy Jamie’s 30-Minute Meals.

Deep Fried

It’s not just pubs that go for using the deep fat fryer for meals.

Sometimes I wish any place that serves food have a little more imagination.

Look at this meal I had at the Auckland War Memorial Museum.

Most of the stuff on that platter is deep fried!

Personally I would have liked them to use fresh ingredients rather than processed stuff out of the freezer that is then thrown into the deep fat fryer. Why not take a leaf out of the Spanish tapas cookbook or a Greek meze cookbook and be more creative.

In December 2009 I went to a conference in Auckland in New Zealand. I visited the Auckland War Memorial Museum and wasn’t  going to have lunch there, but did like the sound of this dish on the menu, however it wasn’t quite what I expected or anticipated. As a result I was little disappointed.