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Rockmelon - My New Fruity Obsession

February 6th 2010 06:39
Like I have been mentioning a few times in recent articles if I do not like a food I try it again every year to see if my tastebuds have developed an interest.

This has been very succesful in me eventually liking coffee, avocado, beer, wine, am slowly growing to like oysters. It still does not work for bananas and although I can't stand them I eat them in cakes, smoothies, cooking of all different types. I also am not a fan of eggplant and Helen from Rouchcooking.com suggests it could be I am against the texture. This could be highly possible - bananas do feel like eating a bleached pooh hahahaha


 rockmelon, cantaloupe, nutmeg melon, muskmelon, netted melon


But one I have recently discovered and am now obsessed with is rockmelon - also known as rockmelon = cantaloupe = nutmeg melon = muskmelon = netted melon. God, just pick one and stop the confusion.

It is possible the other melons I have been eating over the years have not been the rockmelon and have just looked like them.

I have learnt that these are popular because they're easy to select and very sweet. Ripe cantaloupes have dull yellow backgrounds with raised netting. Avoid those with protruding stems, or tears in the rind at the stem end - it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. After checking the stem end, flip the melon over and check the blossom end. It should be fragrant and yield a bit when pressed. Cantaloupes are cheapest in the summer and are fully ripe and cheap at present. These are helping me because I have been so poor of late and for about $3- I have my dessert for three or four nights. Throw in some berries and I am in heaven


Rockmelons are related to honeydews, watermelons, cucumbers squashes and pumpkins.

Rockmelons are a good source of Vitamin A (immune booster also potent antioxidant) and C (supports collagen and immune system).

I am going to start cooking some more with rockmelon and considering it is very similar in texture to mango I am thinking a rockmelon and mango jam is in order But a recipe I will do very soon that I have not used yet and cannot take credit for (until I tweek and change it, am thinking something spicey like some chilli) is:

Prosciutto wrapped rockmelon and bocconcini - This recipe is care of Taste.com.au

Prosciutto wrapped rockmelon and bocconcini


Ingredients (serves 12)
1 small rockmelon, quartered, peeled, deseeded
6 bocconcini cheese, each sliced into 4
24 thin slices prosciutto
extra-virgin olive oil, for drizzling

Method
1) Cut rockmelon crossways to make 24 small wedges.
2) Place 1 slice bocconcini on each melon wedge. Wrap 1 slice prosciutto around each. Arrange on a serving plate. Drizzle with oil. Season with pepper and serve.

Very easy and a nice and refreshing appetizer

Have you got any rockmelon recipes you want to share with me??
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I had close to one of the best Sundays ever yesterday. Nice sleep in, swim at the beach while a carnival of hotbods paraded around, home for a shower and relax. Then I played tennis on a 45degree court with my fab friend and neighbor, Karin, and while she had an oil slick of suntan cream sweat off her and pool at her feet I turned into a red beacon that made planes redirect and attempt landings on our tennis court.

After being so burnt and bloody exhausted we came home and showered at our respecitve places and met up on Karin's balcony for a nice drop of white or two and were joined by Karin's friend Christine, who had to run off on the way to dinner so she could be a birthing partner due to her friend's water breaking It was all happening yesterday believe me.

Jah Bar - Manly - Spanish Tapas


But it ended up being Karin and myself and I had wanted to visit the new Jah Bar in Manly for quite a while now. Just before Christmas the Sydney Morning Herald listed it as one of the best tapas bars in the whole of Sydney. It has since had numerous write ups and not one of them negative. Karin had been before and had been raving about it, so off we went.

It is located in an old restaurant opposite the post office in Manly, near Eggplant Cafe. It is also away from the beach front and hidden from the tourist traps and the patrons and staff are very attractive, friendly, knowledgable and funky - a lot of them are also Spanish so the authenticity was great and one of the wait staff even explained how the mushrooms were cooked to satisfy our curiosity. I did get a crush on the white/red headed guy (massive spunk lol) When we arrived at 5.45pm the place was pretty empty and the Sunday night band, Ziggy and Wild Drums, was setting up. But half an hour later the place was packed.

Garlic Olive Flatbread - Jah Bar - Manly


We were seated out the back in a beautiful area that is covered and received a light breeze, much to the relief of mine and Karin's sunburn. There were hanging candles all around and the place was buzzing. We were there for two things, Sangria and YUMMY food and we got it all in abundance. It was probably the best Sangria I have ever drank and the place has immediately become my Sunday arvo hang.

Along with the Sangria we decided we would have a two course meal of different dishes. We started with three dishes. The first, one of Karin's faves from last visit was an Olive and rosemary flat bread w/ roast garlic and lemon. The flat bread come out lightly cooked with olives and rosemary over it and a half roasted complete garlic - you have to spoon out a clove or two and as it is so soft you spread it over the bread and then squeeze some fresh lemon on it. It was INSANELY delish and perfect with the Sangria. Next we had Karin's other fave from the menu - Assorted mushrooms sauteed with garlic and finished w/ vinagre de jerez. This was simply divine. It is garlic and mushrooms cooked in a sherry vinegar and a few herbs - it is TO DIE FOR!!!

Jah Bar - Manly - Spanish Mushroom Tapas


We also had one I chose as I just love cheese - this was a 3 month aged manchego sheep cheese and while not as standout and amazing as the first two was definately a subtle, required, palate cleansing cheese that melted with the sangria. It had what looked and tasted like a honey, garlic butter on the plate with it and the piece of bread with cheese and honey butter was mouth watering.

Jah Bar - Manly - Cheese Tapas


We then enjoyed a break from eating, chatted incessantly and drained our first large jug of Sangria while listening to a great Spanish band who played more mainstream music with a Spanish influence - you should hear Jimi Hendrix's "All Along the Watch Tower" from these guys - very cool cover! A couple of people got up and danced and some kids ran around having heaps of fun and devouring one of the restaurants fine pizzas.

Jah Bar - Manly - Croquetas Tapas


Then came our second round of food and we were already quite full but managed to get stuck into their Croquetas of the week, which were a sweet corn in bechamel sauce - and these were heavenly - they tasted like uber cool gourmet chico rolls and I wanted a second helping. But instead we had the Basque style calamari with saffron aioli & lime. Basque style is a region spanning between Spain and France and actually predates Spanish and French cooking. A lot of the Basque meals are very rustic and history has it that due to limited stoves - most of the older dishes were cooked in a dutch oven buried in coals in the ground. I am pretty sure I did not see them dig out our calamari from the ground but OMG - it was yummy. I heaps preferred the thin legs of the calamari but the calamari loops were probably the tenderest I have tried, but those little legs go all crispy

Jah Bar - Manly - Basque Calamari Tapas


That was it for the eating but we stayed another hour and a half listening to the band and gas-bagging while downing more yummy sangria. This is one of those rare restaurants that oozes atmosphere and appeal and you want to be there for the fact of being there.

I intend to keep visiting so I can eat my way through the whole menu and have a table named for me and I think you should give it a shot - you won't be disappointed.

You can find out more by visiting their website HERE where you can see some fine pics of the place, suss out the entire menu and sign up for a newsletter.

They are at Shop 7, 9-15 Central Ave Manly, NSW
for all booking and enquiries:-
ph: 02 9977 4449
email: info@jahbar.com.au

I recommend making a booking as opposed to turning up and there is NO BYO - but the Sangria is worth it. $27- for a large jug that lasted us at least an hour and half between us.

All photos by Jason King - I hope that it was OK but I borrowed the logo from the Jah Bar site for this article.
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Sydney Table Roast Chicken

January 31st 2010 00:05
I am living on a strict budget at the moment due to so many things requiring to be paid off and am also selling numerous items on Ebay to get cash together to a) pay the car rego and b) save for a trip to Japan next January plus c) to generally afford to live in the Sydney area.

My meal budget for the week for all my food stuff at home is generally about $60-. To make this stretch I always cook a meal that allows me a few extra nights of leftovers and some meat for sandwiches etc.

Last night, while the entire of Orble crashed without apology or explanation, I was at home feeling sick with a new bout of the flu. I wanted to cook something yummy and wholesome to eat while enjoying catching up on the entire season 2 of Merlin - bloody awesome by the way - so decided to cook up a chicken roast. I found the 1.5kg roast on sale for $7- at Coles and scored numerous vegetable for about $3- - awesome chicken roast for $10-.

Roast Chicken Recipe


YOU WILL NEED:
1x 1.5KG (or thereabouts) chicken
3X large potatoes peeled and chopped into large bite size piece
1X broccoli
2X carrots, cut into rough chunks
Any other veg you want
Olive oil or vegetable oil - last night I cooked mine in rice bran oil
7X cloves of garlic - 4 of them halved and 3 whole
sea salt
pepper
5X rosemary sprigs (if you don't you should have a pot of this in your yard - as long as it gets water and direct sun it will NEVER die)
Piri piri or chili flakes
1X lemon cut in half
whatever extra herbs you want
1x large oven roasting pan

Roast Chicken Recipe


YOU WILL NEED TO:
* Preheat oven to 170degree Celsius (340F)
* Remove chicken from it's bag and wash it down in the sink - I just shake it up and down to dry it out - a little bit of water on it is a good thing
* Place it in the baking dish and pour about three tablespoons of oil over it and then get dirty and rub this all over the chicken - turn the chicken around and spread the oil - make sure it covers every part of the chicken
* Then stuff the chicken cavity with the halved lemon and the rosemary, if you want you could also add some more garlic into the cavity or create your own stuffing if this is what you like
* Then with the four garlic cloves that have been halved - I slide these under the skin (between skin and meat) and try to get them into ideal places - four halves on each side of the chicken - 2 on either side. I place one next to each wing, I then place two as far up the chicken as possible near the breast but as long as they are all in there somewhere the flavour will spread
* Then lay the chicken breast side down and go nuts with dried herbs - I start with the salt, then the pepper and then the piri piri. You can use whatever herbs you like really. Once I have covered the chook I then turn it over so it's breast side up and repeat. Then set aside for a few minutes while you do the veggies.

Roast Chicken Recipe


* I mix the veggies in a large bowl and do exactly the same as the chicken. Last night I used broccoli, carrots, garlic and spuds only
* put all the veg in a bowl, pour over some oil, sprinkle with all the herbs and then get your hands in there and mix it through. I recommend having a tea towel you can use as your hands get covered with oil and it helps if you have something you can get filthy and throw straight into the wash.
* I then place all the veg around the chook excluding the broccoli - I ONLY PUT THIS IN 30MIN BEFORE SERVING.
* Put in the oven and cook for about 30min for every 500gms of chicken so in this case 1.5hrs. I could be wrong but if you have a roasting thermometer it is ready when the internal temp of the chook gets to about 85degree Celsius. Check this one out properly as I don't have a thermometer, totally old school
* I am not a big gravy fan but if you are you could make some towards the end of cooking. I prefer the flavour of the herbs and moistness of the chicken itself.
* Serve with red or white and enjoy - it will be BLOODY DELICIOUS AND MOIST. YUMMMMM

Hope you like and let me know how it goes if you cook it
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Jambalaya - JK Style :)

January 27th 2010 08:18
I found some Jambalaya recipes with the sole intent of cooking them as my first big Clay Pot Dish but things didn't quite work out to plan. I have loved Creole and Cajun cooking since about 8yrs ago now when my parental units and I had a fun weekend attending a class in both forms of food - was so much fun and I wish I stuck at it back then. But, as Joan Collins would say, the bitch is back!

Firstly - I shouldn't have made so many nibblies to munch on before nor bought the beautiful pate. Secondly, me and the friends shouldn't have downed two bottles of red prior to me cooking But most importantly of all I should have measured the amount of ingredients to ensure they would all fit into the Clay Pot - FAIL


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Clay Pot Cooking and My New Baby

January 14th 2010 08:37
I have been eyeing this clay pot for about two or three years now. Every time I visit my parental units we do a day trip or coffee in Tilba Tilba. It is a beautiful country town just off the highway near Bermagui on the South Coast of NSW and has some great shops and a nostalgic small little pub. They even close the road on one day in Easter and open the town for a fair - so much fun watching egg throwing competitions or the new backtown version of Erobisize on display

We walk the length of the town and I have my traditions - I buy soap and candles from two different shops every single year. And we all buy some cheeses from the Tilba Cheese Factory. They are divine. In the Cheese Factory they have oodles of ccoking equipment for sale and one of them is my new clay pot. I always say no to myself as I normally want to make sure I have money to get home with and play while I am away. But this year they were all on sale and I am kicking myself I did not buy the large one now. Instead I got the medium which is great for feeding up to 3 but if I have more people over or want to cook leftovers aswell I am trumped


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Sydney Tall Ship Lunch Cruise

January 6th 2010 09:45
I have the very cool honour of hanging out with two of my best friends on the 2nd of January every year. Max and myself take our mutual best mate, Sam, out annualy as a special surprise occasion. This is our third year in a row and is something I hope we keep up until I can no longer keep up.

The first year it was a larger event for about ten mates and we all went to putt putt and then had a BBQ, last year I am pretty sure I cooked and we had drinks and the funny thing is none of us can remember, I organised a doozie that year and then this year I wanted to do something on the harbour and something more intimate for the three of us so we could sit down, chat, have a nice lunch and few beers and enjoy the beautiful day and each other's company. Sam is out of the city most of the year at Uni so we don't get to see him all the time so it rocks when we are all together


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The Quarterdeck Marina, Narooma NSW

January 5th 2010 09:53
After our massive Xmas lunch catering to 15 people, in which I cooked Helen's awesome Grape and Chardonnay Cake for dessert, and another huge afternoon at the neighbors place for Boxing Day, the parents and I decided to have a spoilt day and headed out to Narooma for a walk through the local markets and a yummy lunch on the water.

The Quarterdeck Marina, Narooma, NSW

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Hanuman's Restaurant, Alice Springs

December 26th 2009 21:13
A favourite dining experience for locals and visitors since 2001. Hanuman Alice Springs is conveniently located inside the Crowne Plaza Hotel, a 5 minute drive from the centre of town. When I told people I was heading off to Alice Springs, good friend Annie, knowing I am a foody, told me that Hanuman's is a MUST VISIT restaurant. I found this not only by miles the best restaurant in Alice Springs, but one of the best in Australia. I LOVED IT. I would consider it the best Thai restaurant I have eaten at in years. It is described as a fusion between Thai and Indian but the beautiful gold statues and feel of the restaurant led me to think of Thai. The food was a definite mix of the two and I could also feel influences of Nepalese foods, now I am an expert after eating once at The Nepalese Kitchen.

Hanuman

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Red Sea Restaurant, Alice Springs

December 25th 2009 22:36
On my recent week of relaxation and work in Alice Springs I was accomodated in a very decent local hotel called The Diplomat. In Alice Springs I am pretty sure the tallest building is three stories. My hotel had two stories and I got to basically stay on the penthouse level

There are a few decent restaurants in the centre of Alice Springs and because I was not paid until after I returned to Sydney the only places I could eat in were ones that accepted credit cards. Also, because I was quite lazy and lethargic, in the typical and dry 40degree heat I discovered Red Sea restaurant attached to my hotel would soon become my local for the week


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Nepalese Kitchen Surry Hills

December 18th 2009 08:32
I had been looking for a restaurant to take my folks to after a sensational afternoon in the city watching Wicked. Another article on that to come - but it was ABSOLUTELY BRILLIANT!! The restaurants I was looking at were Spice Temple, Quay, Sailor's Inn and others around Sydney that were way too pricey for my budget - so I asked my friends over a few weeks as to what they could suggest. Carrie offerred up Nepalese Kitchen on Crowne St Surry Hills. It sounded different and something myself and the folks could enjoy.

Nepalese Kitchen
Photo by Natalie Boog

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