European memories - Part I

It's been two years to the day since Europe. It took me about four months to get used to idea of being back after my two months away. Something doesn't quite add up there, but here's the first of a four part pictorial stroll down foodie memory lane. Or is it more a frenzied dash across the road hoping that crazy Roman traffic will pity me? Or a casual lope down a cobble-stoned, lantern-lined street in Prague? Sigh...

(Note: this was pre-obsessive food photographing days, so a lot of my memorable, to-die-for meals aren't pictured. And there were many.)

First beer in Europe/Italy/Rome

First night in Europe; first night in Rome; first night on tour. What does one need? Local beer, and here is it in Birra Moretti with a suitably Mafia-esque guy on the label.

Delicatessen in Roma, Italia

The most unassuming, unobtrusive little delicatessen right by the Pantheon in Rome, Italy. After viewing one of the most amazing places of worship in Europe, let alone Italy, it's just delightful to have this rustic little deli nearby to serve the tourists and worshippers alike. Personally I would have loved to have lugged one of the legs of prosciutto home, but alas, this was only the beginning of my trip. And Quarantine may not share my enthusiasm for the cured pig.

Crostate di frutti - fruit tarts from the above deli

They did have more traveller-friendly fruit tarts, however, although I think we were too excited to think about food. We had romantic, if not cliched, visions of la fontana di Trevi and the Spanish Steps (not really all that impressive in real life) to see and experience. With sights to see, food was relegated to second priority for a change.

Surely something food-related at Pompeii - storage or cooking?

Our self-guided trip to Pompeii is one to remember: for the empty and eerie walk from the train station to the ruins; the hauntingly gracious unearthed structures and roads; the getting lost without a map in an ancient city; the panicked sprints for stations and trains. Ah, the fearlessness of naive travellers.

Sweets in the window, Venezia, Italia

Memorable times in Venice too, with a day spent dilly-dallying around streets and over bridges, gondolier-ing around residences and under bridges. This particular store was bursting with sweetness and had more meringues than you could throw eggs at.

Deep pan pizza, Venice

We also spied an intimidating pizza display though I'm still not sure if these were Chicago-style deep dish pizzas or just a really thick base. Either way, I thought it a little odd to see in Venice.

Selection of biscuits and pastries, Venice

More pasticcerie

What did attract our attention, sweet tooths and euros was a jam-packed pastry store with tray upon tray upon tray of baked goodies just leering at us. I remember being enamoured with mini cannoli in a variety of flavours and a great many other nutty, chocolatey, crispy sugar and flour concoctions.

Next stop: Bavaria

Back to the festival

I'm seeing a trend of late and it's that of going backwards. Strangely enough, 'backwards' seems to have negative connotations that 'forwards' doesn't. I suppose if it's in terms of progress - fair enough. But it's not always about progress, is it? I can't help but think of Marty McFly and the Doc a little here - but there's no time as the here and now.

With a sunny, reasonably warm and clear afternoon, it was difficult to not want to step out of the house and into a jolly mood for the Kings Cross Festival. Kings Cross during the day is a new experience for me; in many ways preferable to the nocturnal experience. And what better sight or marker for the festival than the following:

El Alamein Fountain at Kings Cross

It's a food and wine-oriented set up in Fitzroy Gardens showcasing restaurants and bars from the Kings Cross area. It's a relatively small festival but packing a definite culinary and boozing punch with the likes of Jimmy Liks, Adelphi, Apres, Blancharu, Gazebo Wine Bar and Sugarmill setting up stall for the day.

Kings Cross Festival crowds

It's a bit of a squeeze in the gardens with people and pooches jostling for space, especially at the musical stage where colourful identities reign. Luckily the queues for food and drinks aren't too bad, with exception of the poffertjes and paella stalls.

The very popular seafood paella in the making

A quick circle around the festival finds me at the Blancharu stall where smiling, jovial chef Haru Inukai offers me a sample of his Crystal Bay garlic prawns. The well-sized crustacean is bitingly fresh, hot and juicy from the pan. It simply oozes with both prawn and garlic sweetness. It's so good, I need more.

Garlic Crystal Bay prawns from Blancharu

My wait for the freshly cooked prawns is none too long and I wander away with a cup of five tail-on prawns and a fried cracker of sorts. The prawns are so simply fresh and juicy, but it's the cracker that surprises me. Probably most similar to a pappadum, it's crunchy and golden but also imparts a spice flavouring that really complements the prawns.

Naan in tandoor oven

I spy an Indian stall with a difference: a tandoor oven at an outdoor festival. Impressive. I'm even more impressed when I see the chef scrape naan off the side of the oven, chop it up and hand it straight to a customer. Fresh indeed, and I want one too.

Plain naan

It's hot, as expected, but it's the soft fluffiness that really gets me, with the occasional thin, crunchy part. I'd love to just have fresh naan at my disposal any time of the day, although I admit I wouldn't mind my own roti chef either. I like my carbs. And with that, it's time for dessert.

Belgian chocolate mousse from Boon

Well, it was dessert time once I caught a glance of the offerings from Boon. It looked petite and not too rich, and it didn't deceive. The lightest fluffy mousse with a full chocolate flavour hit, it was unfortunately all over in seconds. I'm thinking large mixing bowl size servings might be a little more appropriate. Boon also had some beautiful rocher chocolates on offer that one could hardly resist sampling a few times.

Cheese plates galore

At leaving time, I passed by a name-now-forgotten stall with deliciously tempting cheese plates on discount offer and I'm reminded that it's often hard to say no. I remember it was a King Island cheddar (strong and bitey - yum, yum, yum!), a camembert that simply couldn't compete with its plate partners, and a creamy blue served with loads of my favourite wafer crackers and dried muscatels. Nothing like muscatels or fresh apple slices with a strong creamy blue, in my opinion. The blue even got a non-blue cheese lover exclaiming it was the best ever - pity I didn't get the brand. I suppose if I could get into my time machine and go back a few hours, I might know.

May there always be revisits

When things are good, there's always that hankering to return: to good times, good holidays, good meals and restaurants, good in general. So while I dream away wishing certain revisits, we also happen to revisit the quick and cheerful dumpling heaven that is Din Tai Fung.

It's a bit later in the evening than my last visit so there are waiting groups and couples loitering out the front. The wait is short for our small group especially as we're sharing one end of one of their long wooden tables. The wait accompanied with their checklist menu means we're pretty much ready to go as soon as we sit at the table.

Menu at Din Tai Fung, World Square, Sydney

And in an incredibly considerate and innovative move, the waiters bring a fold-out 'bag holder' that resembles a canvas laundry basket for placement of our decidedly large handbags. Not only that, it's covered with a sheet of red fabric which they also have fashioned into chair covers to protect the jackets on the back of the chairs. Isn't that nice? Although it makes me question their waiter/waitressing skills a little but I'm appreciative nonetheless.

On ordering we have a few standard, must-order items and then a few newbies for me, kicking off firstly with a few drinks.

Tsing Tao beer (foreground) and (some kind of)
strawberry drink (background)

A quick taste of the strawberry drink reveals sickly sweet cordial-ness which delights the non-drinker. The Tsing Tao is not quite as likeable as the Taiwan beer of previous occasions and rather unmemorable amid the night of conversation and perhaps the three Kirin schooners beforehand.

Cucumber salad with vinaigrette dressing

Starting with a few appetisers I still adore the crisp cucumber salad with its sour burst and delicate chilli spice - the perfect pickle snack to whet the appetite.

Silken tofu with pork floss and century egg

I'm not much a fan of Chinese century eggs - things that colour usually means something is off, although fans of the old eggs would wholeheartedly disagree. I am, however, a fan of the tofu which is as promised silky smooth. In one word it tastes pure, with the sauce and pork floss (and clumps) adding flavoursome sweetness.

Pork and prawn wonton in spicy sauce

The next item seems more a full, proper dish rather than an appetiser but one that I'll happy order and devour in next revisits. The wonton sit in a vinegary, soy sauce sprinkled with possibly dried chilli and shallots. The wonton themselves are a standout: slippery smooth skins of an extraordinarily satisfying al dente texture filled with chunky pork mince and prawn pieces. The dish is whole and entire in flavour, not needing a single a drop of other condiments.

Pork xiao long bao

The steamed pork xiao long bao are one of the must-order dishes and they don't disappoint. Their consistency and uniformity are astounding; their textural variety and flavour making them extremely moreish.

Braised beef soup

The deeply coloured braised beef soup promises meaty richness, although admittedly less than what the its hue seems to indicate. The soup was a lovely, savoury mouthful of complex flavours with the spinach leaves absorbing all the goodness. The large pieces of beef were mostly fall-apart tender and enhanced by dips into soy sauce and chilli oil.

Mango pudding

After all the food I'm still tempted by the desserts on offer although I 'd completely overlooked their warm desserts. The mango pudding with 'fresh' mango pieces is unavailable so it's the normal mango pudding ordered. It's nothing special, unfortunately, but at least it'll remind me to go for the warm desserts for next time.

Dumplings in the making by dumpling makers

As we leave we see dumpling makers conscientiously making loads more, even though there have ceased to be any waiting crowds. There's always the late night diners I suppose, so I will also have to remind myself of a late night revisit some time soon. There's always time and space for revisiting the good.