I am just back from a one week work trip to San Francisco. Despite having been to the US on many, many occasions I had never been to SF before. That was remiss of me.
San Francisco is an incredibly beautiful city (most people know that), but it is also a warm and friendly city full of people who care. Be it about the tech world and startups, or environmental issues, parks, food, coffee (I know – surprising), or politics, San Franciscans just seem so wordly and interesting.
The food was completely amazing. A few of the places we visited:
Range on Valencia – absolutely delicious, fresh, innovative Californian cuisine. And for the first time I tried fried green tomatoes.
Zuni on Market – Zuni has been around for almost 25 years and is a bit of an institution. One of the co-owners previously spent two decades at Chez Panisse, so whilst I was disappointed not to have time to make it out there at least I got a sense of what it would be like.
Slanted Door – at the Ferry Building. Modern Vietnamese in a beautiful setting overlooking the water. The place was packed – on a Tuesday – but we were able to eat at the bar. Oh, and the Ferry Building is a culinary destination all on its own, too.
We are just back from our amazing holiday to Umbria, London and New York. One of the highlights of our trip was a cooking class at our favourite hotel, Borgo Della Marmotta in Umbria.
We learned to make the delicious local dish, insalata di faro
1 brown onion
Boil faro for 20 mins with a big pinch of salt. Wash with cold water
Chop 2 long courgettes – green part into small cubes and white part into big cubes. Chop 1 carrot and half an onion into small cubes.
Fry onion and white of courgette with quite a lot of olive oil. After 5 mins add some of the boiling salted water. After 10 minutes add 2 tbsp grated parmigiano.
In a separate pan, put 2 tbsp oil, half onion and carrot on low heat and cover, after 3-4 minutes add the courgette green, stir and cover.
Add the fried onion, carrot, courgette and some fresh basil to the faro and mix.
Use a barmix to mash up the white sauce (courgette whites from the stove). Add 1/3 of the white cream to the faro and mix. Serve!
It is no secret that champagne is my favourite beverage. No special occasion need apply. There are many amazing champagne houses, but Gobillard is my little unknown favourite. They have provided the champagne backdrop for my 30th birthday, and my wedding. Now I want to help bring them to Australia. My preference: the Brut Tradition.
love this work commissioned by nowness to celebrate the reopening of Sketch. OK so it was March last year and I am a little late to discover it, but WOW! Am thinking large scale prints for the dining room…
we are throwing a little dinner party this weekend – the first one I have ever actually cooked for! Planning the menu has been so much fun; this is where I am at right now…
burrata with garlic toast
stuffed portobello with melting taleggio
roast chicken with sumac, za’atar and lemon
chargrilled broccoli with chilli and garlic
madeleines with lemon curd
burrata and madeleines inspired by Cumulus Inc & The Builders Arms Hotel, burrata from La Latteria
macarons from macarons by josephine (image below)
the other dishes straight from the Ottolenghi books (portobello image below)
now, where to find za’atar?
if one was going to cook, one might consider making something like this…
found on jen booth’s fun blog
170 days until our wedding. eating a lot of granola. thinking of making my own — I hear this Nigella recipe is pretty good..
photo by moi, the Standard Miami
…and can be found here, no finer place to enjoy an early morning jet-lagged bowl of coffee and boiled egg. or a late morning bellini (only start serving booze at midday, odd). or anything, really. love Balthazar.