Restaurant Review: La Marine, Arromanches, Normandy

La Marine is a hotel located on the waterfront at Arromanches, home to the remaining bits of the mulberry harbour used by the Allies during the D-Day landings.

The wind had become cold and blustery as the Chic Family hurried to the welcoming hotel restaurant - the fire was roaring and the windows big. We had a superb view of the remnants of the floating harbour that sheltered hundreds of warships at a time. It's quite a sight. The kids were entertained with stories from D-Day (there's a big museum nearby) and tucked into fish and chips, French-style.

I had lamb with Normandy potatoes and then creme brulee. I ate loads of country bread! We all positively rolled back into our cars for the journey home. This was the best restaurant meal of the trip.

And what a view ...

Cafe Review: Paul boulangerie in Paris

My sis-in-law Jen and I stumbled off the train at Gare St Lazare and into the waiting arms of thhe Paul boulangerie across the road from Printemps department store. Even though we'd had breakfast before we left home in Pont L'Eveque that was two hours ago and we were both in need of un cafe et une viennoiserie.

We both had the 'Continental' breakfast - an escargot raisin, an orange juice and a coffee. They were in turn rich, sweet and creamy. Perfect for a day of shopping in the city of light.

We saved the wrapped sugar cubes for my father.

Christmas dinner chez moi

This year I am hosting a small Christmas gathering. Too many people means too much effort!

Our menu will be:

Aperitifs and a mezze plate of marinated cherry tomatoes and artichokes, olives, chunky avocado & chilli dip, and chilli marinated fetta.

A starter of smoked salmon (what else?).

A main of beef fillet.

Salads.

A frozen raspberry tiramisu.

Most of this menu involves assembly rather than lavish preparation - perfect :-)

Restaurant Review: Customs House (Brisbane)

I was lucky enough to be included in a special dinner at Customs House in Brisbane last week.

We were served a goat's cheese tart as starter and I had the Salmon Nicoise as my main. Alas I couldn't eat the dessert strudel as it contained almond flour, but it looked nice! My salmon was a little overcooked for my taste, but that may have had something to do with us starting dinner later than planned. We certainly enjoyed the wine on offer, and it was plentiful!

Customs House is on the Brisbane River and can be reached by RiverCat. It is a part of the University of Queensland and is an historic building. They offer facilities for functions and events and their website is fairly comprehensive.

We had a great evening.

Teresa Cutter's Berry and Banana Bread

1 1/2 cups organic wholemeal self-raising flour or spelt flour
1/2 cup wheat germ
1/2 cup protein powder or skim milk powder
1 tsp. cinnamon
Rind from 1 orange
2 tsp. vanilla extract
2 large mashed bananas = 1 cup
4 egg whites
1/2 cup maple syrup
250 g fresh or frozen blueberries or mixed berries
1/2 cup chopped dried apricots or pears

In a mixing bowl, combine flour, wheat germ, protein powder, and cinnamon. In a separate bowl, combine mashed bananas with the orange rind, vanilla, egg whites and maple syrup. Pour mashed banana mix into the flours and mix though until combined. Fold in berries and apricots/pears.

Pour into a loaf tin lined with baking paper and bake for about 50 minutes on 175 C. cover with foil if necessary half way through cooking to stop over browning. Remove bread from the oven and cool. This is great alone or topped with sliced bananas and berries with a drizzle of honey for breakfast. Also try it toasted the next day and spread with low fat cottage cheese and a drizzle of honey or rice syrup. (Photo: Paul Cutter)

From Teresa Cutter.

Apple Muffins - 2 versions

Recipe 1:

1 cup organic plain flour
1 cup organic wholemeal flour
1 tsp. cinnamon
pinch of sea salt
1/2 cup raw sugar
3 egg whites
1 1/4 cups apple sauce
1/4 cup (60 ml / 2 fl oz) skim milk
1/4 cup (60ml/2fl oz) rice bran oil
1 1/4 cups (250 g / 8oz) fresh or frozen blueberries

Heat oven on a moderate setting 180 C (350 F / Gas mark 4).

Combine flour, cinnamon, salt and sugar into a bowl and mix well. Add the egg whites, apple sauce, milk and oil. Mix through until just combined. Fold though the blueberries last until just mixed through. Spoon into prepared muffin tins. Bake for 25 - 30 minutes until cooked though and golden.

Makes 12. (From Teresa Cutter)

Recipe 2:

3 cups wholemeal spelt flour
1 tsp baking powder
½ tsp allspice
¹/3 cup raisins
¹/3 cup honey
2 eggs
½ cup sheep's yoghurt
¼ cup sunflower oil
½ cup low fat milk
250 grams frozen apples, peeled and sliced

Pre heat the oven to 200C. Grease a 12 cup muffin tray. Sift the flour into a bowl with the baking powder, all spice and raisins. In a separate bowl beat the honey with the eggs, yoghurt, oil and milk. Add the wet mixture to the dry and stir through gently. Fold in the apples. Lightly grease and fill the muffin tray and bake for 25 minutes.

Makes 12. (From The Food Coach)

Donna Hay's Spicy Fish Taco

1/2 teaspoon ground cumin
1/4 teaspoon ground chilli
1/2 teaspoon ground paprika
sea salt and cracked black pepper
2 x 100g baby snapper fillets, skin removed
1/2 tablespoon olive oil
2 soft corn tortillas
1/2 cup cooked long-grain rice
1/2 large green chilli, seeds removed and thinly sliced
1/2 large red chilli, seeds removed and thinly sliced
1/2 cup coriander (cilantro) leaves
1/2 lime, cut into wedges

Place the cumin, ground chilli, paprika, salt and pepper in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Sprinkle the fish with the spice mixture. Add the oil and fish to the pan and cook for 2 minutes each side or until cooked through and golden. Divide the tortillas between plates, top with rice, fish, sliced chillies and coriander and serve with the lime wedges. Serves 2. (Photo - Chris Court)

From the Spring 2007 edition of Donna Hay Magazine.

Donna Hay's Parmesan Chicken Salad

2 x 200g chicken breasts, trimmed and sliced
2 eggwhites, lightly beaten
1 cup finely grated parmesan cheese
100g baby spinach leaves
1/2 Lebanese cucumber, thinly sliced
120g yellow tear drop tomatoes, halved
1 green onion, thinly sliced
chopped basil leaves
2 tbsp olive oil
1 tbsp lemon juice
sea salt and cracked black pepper

Dip the chicken in the egg whites and press into the parmesan. Place on baking trays and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden. Place the spinach, cucumber, tomatoes and green onions in a bowl and toss to combine. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine. Divide the salad between plates, top with chicken and spoon over the basil oil to serve. Serves 2. (photo: Con Poulos)

From the Spring 2007 edition of Donna Hay Magazine

Restaurant review: Bathers' Pavilion Cafe, Balmoral Beach, NSW

My old friend Liz and I went to celebrate her new job at The Bathers' Pavilion Cafe on Thursday night. This is one of Liz's favourite places (she always orders the strawberry daiquiri) and hence most appropriate.

I had a glass of Roaring 40s sparkling while I waited for her - nice and dry but with soft fruit and a wonderful, tingly mouth-feel.

We shared a deep-pan baked pizza of salami, goats curd and roma tomato with basil. It was new to the menu and delicious! Bathers' pizzas are thin crusted and as authentic as any pizza can be outside of Naples.

Bathers' position on the beach at Balmoral makes it a lovely spot for a casual summer dinner (there is the fine dining restaurant in the same building). Rather excitingly a couple seated near to us became engaged while we were there - he got down on one knee to hand over the ring! I've never seen this done in the flesh before :-) They were a very good-looking couple!

Bathers' also has a kiosk downstairs for daytime beach-goers - they do great coffee and sandwiches.

Rhubarb, apple and cinnamon cobbler

This recipe is from Australian Gourmet Traveller's August 2007 edition (page 114):

400 g rhubarb, cut into 2cm lengths
3 pink lady apples, peeled, cored and cut into wedges
110 g raw caster sugar
40 g honey
2 tsp cornflour
juice of 1 lemon

For the pastry:

150 g self-raising flour
30 g raw sugar
1 1/2 tsp ground cinnamon
50 g butter, coarsely chopped
90 ml buttermilk, plus extra for brushing

* Preheat the oven to 190C.
* Rinse the rhubarb, drain and transfer to a bowl. Add the apple, sugar, honey, cornflour and lemon juice and stir to combine; then place in a 1.5 litre capacity oven-proof dish.
* For the pastry:
- process flour, 2 tbsp sugar, 1 tsp cinnamon, butter and 1 tsp sea salt in a food processor until mixture resembles fine breadcrumbs.
- add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth.
- roll out to 4mm thick and, using a 7 cm-diameter pasty cutter, cut out rounds and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk.
* Combine remaining sugar and cinnamon in a small bowl, scatter over pasty and bake for 45 - 50 minutes or until fruit is bubbling and pastry is golden and risen.

Breakfast Muesli

Rolled oats
Rolled triticale
Rolled barley
Rolled rice
Rolled rye
Bran straws
Wheat germ
Oat bran
Pumpkin seeds
Linseeds
Sunflower seeds

Combine the ingredients in whatever quantity you like (just pour them in) into a plastic container with a tight-fitting lid. Keep in the fridge. Serve with yoghurt and fresh berries or peaches.

(Adapted from the Golden Door recipe).

Salmon or Ocean Trout, roasted

2 fish fillets, skin on
Sea salt
Pepper
2 tspn EVOO
Lemon juice

Season the fillets with oil, salt and pepper and place them skin side up in a roasting dish. Place in an oven preheated to 200 degrees celcius. Cook for about 15 – 20 minutes. In the last 5 minutes of cooking pour over the lemon juice. The skin of the fish should be crunchy.

An alternative method is to fry the fish in a non-stick pan, skin-side down. Omit the oil and baste with lemon juice and sea salt. Fry for 6 minutes over medium heat.

Serve with steamed broccolini and a leaf salad. Serves 2.

Lamb cutlets with goat’s cheese and white beans

2 lamb cutlets
1 tsp EVOO
Good squeeze of lemon juice
Fresh rosemary leaves
Salt and pepper
30 g goat’s cheese or goat’s fetta
2 heaped tbsp white beans
Salad leaves or rocket

Marinate the lamb cutlets in the EVOO, some of the lemon juice and rosemary. Cook in a griddle pan while assembling the salad. Top with the cutlets and squeeze over the rest of the lemon juice.

Serve with a sourdough roll. Serves 1 for lunch.

Mireille Guiliano’s Poulet au Champagne

2 organic free-range chicken breasts with skin and bone (the Maryland cut is also good)
½ shallot, halved
Chervil, tarragon or thyme
125 ml French champagne

Place the chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season and pour the champagne over the chicken. Pop it into an oven heated to 220 degrees celcius for about 40 minutes, basting once or twice.

Serve with a green salad and roasted, garlicky baby new potatoes, if liked. Serves 2.

Roast Chicken with honey and lemon

1 small organic free-range chicken (may even be a poussin)
¼ cup honey
Juice of 1 lemon
1 tbsp EVOO
Fresh lemon thyme
Sea salt and pepper

Place the chicken on a rack in a roasting dish. Pour over a mixture of the honey, lemon and EVOO. Sprinkle with lemon thyme and season with salt and pepper. Roast the chicken in an oven at 180 degrees celcius, basting regularly, until cooked through (about an hour for a smallish chicken, more for bigger, less for a poussin!). [Hint: test the bird by piericing with a metal skewer – it’s cooked if the juices run clear.]

Serve with rocket and pear salad and a white sourdough loaf. Serves 2.

Berry Compote

1 cup frozen mixed berries, thawed
2 tsp filtered water
1 tsp caster sugar

Gently heat the berries, water and sugar in a non-stick saucepan until slightly thickened. Serves 2.

Easy Italian Roast Lamb

1 small leg of lamb
1 large jar of good ready-made tomato pasta sauce
Garlic cloves
Fresh basil, torn
Sea salt and pepper

Heat the over to 180 degrees celcius. Make small incisions in the lamb and insert a peeled garlic clove in each. Put the lamb leg into a covered cooking dish (Pyrex casserole dishes are great). Pour over the pasta sauce and season the lamb with salt and pepper. Calculate the cooking time by the weight of the lamb (30 mins per … kilo). Baste the lamb regularly through the cooking process. 15 minutes before the cooking time has finished sprinkle the lamb with the basil.

Serve with steamed baby new potatoes (lovely with fresh mint) and green beans. Serves 4.

Honeybee Homewares: a little piece of the Cote D'Azur in Sydney

Honeybee Homewares is a gorgeous shop at 178 Sydney Road, Fairlight. The French owner sells all sorts of imported goodies, including restored pre-loved old furniture, glassware, candles, French plimsoles, canvas bags, and beauty products. She specialises in neutral tones and French ticking fabrics (the sort used in old fashioned mattresses). Well worth the drive :-D

(Alas, they've not created a website yet).

A favourite foodie accessory shop - The Bay Tree, Woollahra NSW

This French Perigord wine glass is amongst the goodies that can be purchased from The Bay Tree in Woollahra, Sydney. I love them!

They also sell linen, cookware, dinnerware, electrical ware and more. The shop is tucked into a stone building in Holdsworth Street and looks as if it was transported straight from Paris :-)

Chicken and green bean salad

1 chicken fillet
75g fresh green beans, lightly steamed
1/4 cup cannelini beans
slices cucumber
handful baby spinach leaves
handful mixed salad leaves
1 spring onion, sliced
lemon juice
1 tsp EVOO
1 tsp dijon mustard

Cook the chicken fillet in a grill pan, squeezing lemon juice over the meat while it cooks to keep it moist. Prepare the salad and top with sliced chicken. Dress with the oil, mustard and more lemon juice, and with a good dose of cracked pepper and a little sea salt. Serve with a grainy sourdough roll and some sparkling water.

Winery review: Bimbadgen Estate, Hunter Valley NSW

I recently paid a visit to Bimbadgen Estate, in NSW's Hunter Valley. It was the first time I'd visited this winery but also possibly the first time I'd drunk their wines (although anything's possible). Not normally a pinot chardonnay fan I found myself enjoying their 2006 Estate Chardonnay and bought a bottle. The Semillon was also delightful - light and fresh and perfect drinking with chicken.

The restaurant is also excellent. We ate from a special menu but they offer tasting plates and a la carte. The tasting menu allows you to drink matching wines to enhance your dining experience - my favourite way to eat!

Bimbadgen is a beautiful estate nestled in a valley and a wonderful way to spend a foodie day :-)

New cookbook purchase: The Silver Spoon

I've finally got my copy of that Italian cooking bible 'The Silver Spoon'. It contains over 2000 recipes for all sorts of Italian classics. I think my favourite is already the recipe for tiramisu - heaven!

Godiva are now doing biscuits!

Godiva Chocolates are wonderful and they're now offering these gorgeous heart-shaped dark chocolate biscuits. Superb on Valentine's Day or any other romantic occasion :-)

Lamb with peas and fetta

This is lovely with lamb cutlets or lamb fillets.

1/2 tspn chopped rosemary leaves

1/2 clove garlic, crushed

1 tbspn EVOO

sea salt and cracked black pepper

4 cutlets or 100 g lamb fillet

1/4 cup mint leaves

1/2 cup frozen peas

50 g fetta cheese

1 tbspn white wine vinegar

1/2 tbspn EVOO

Combine the rosemary, garlic, oild, salt and pepper in a non-metalic bowl. Add the lamb and toss to coat. Cook the lamb for 6 - 8 minutes. Place peas, fetta, vinegar and extra oil in a bowl and toss to combine. Arrange the pea and fetta salad on plates and top with the lamb.

Serves 2.

Restaurant Review: Safi (North Sydney)

Safi is a small restaurant tucked away in Ridge Street, North Sydney. The front dining room is white and minimalist and seats about 25 comfortably, with a view of St Mary's Church across the street. There is also a small 'cushion room' at the back of the restaurant for those who wish to eat a la Beirut.

The food is Middle Eastern and delicious. A group of 11 of us enjoyed hommos and baba ghanouj, tabouleh, potato kibbeh, spinach pockets, shish taouk (chicken skewers), and a crepe covered in minced lamb and herbs. The food was fresh and simple and served on white platters to lend all attention to the food. The service was attentive and informed, and our dishes arrived promptly from the kitchen. A friend bought one of the gorgeous water pitchers from the table (available for sale) - the owner imports them from Lebanon.

The coffee is Arabian and the tea is cinnamon. The restaurant is BYO, which adds to value (although $3 pp corkage is a bit steep). Our bill saw us each pay $19 which was quite good value for a meal without wine or packaged drinks (we stuck to the table water). There is a $35 pp banquet menu available for those after more dishes; however, any more might be unnecessary!

I'd walked past Safi many times on my way home from work; I'm glad I had the chance to eat there at last, and will certainly go back for another casual dinner with friends.