Despite the lack of productivity everywhere I am actually feeling pretty productive this week. I managed to visit six countries and four continents! My taste buds went to Brazil, East Africa, Japan, Italy (as always), Israel and a sneaky bonus trip to Australia. There was cheap food, free food, bento boxes and Easter celebrations. So let’s take a look at the week that was…

Brazil

I was actually so pumped to be going to Brazil! My first South American country. I’ve been listening to a podcast called What the Pho and they absolutely froth the Brazzies. They got me inspired to try some of the cuisine that they so highly rate. Top of their list is Feijoada; a meat, bean and rice dish made with love… and pigs ears, it turns out. It all looked a bit much to recreate myself. This was more than ok because my local Brazilian food house, Beleza, happens to have Feijoada on the menu for a mere $10. Absolute bargain! In fact they have a range of local dishes you can pick up (frozen) for that same low price.

So off I went to collect my Feijoada and Chicken Stroganoff for the housemate on housemate night. Beleza is definitely the hang for the Brazilian community. Everyone waiting, looked like they were part of a family. I guess the vibe would be similar at an Aussie cafe overseas; all Australians would flock to hear some slang and sip some coffee that reminded them of home. Anyway, as I went to pay for my meals, the staff member serving me seemed surprised by my visit. She asked “How did you know about us?” I guess I appeared out of place, but she was super grateful for my interest in her food and culture and hoped that I would enjoy it. I certainly did. Firstly, Feijoada is so tasty, the Farfoa (toasted cassava flour) that you sprinkle on top is like nothing else I’ve tried. Secondly, it was hard to get past the value for money. My $10 had me so full, in fact I underestimated how filling the meal would be. I may just have to visit again.

Cuisine: Brazilian

Dish/es: Feijoada with farofa and kale

Company: House mate

 

East Africa

Ok, I realise that ‘East Africa’ is a little ambiguous. The reason I’m not more specific is because I don’t really know what country in particular is responsible for this dish, in fact it could be a western interpretation of African cuisine. It all started with okra. Yep, I saw some okra at the farmers market and thought ‘I’ve never cooked with that before’. Surely okra could fit into a cuisine. So I bought the okra, had some left over lentils and google searched; ‘okra and lentil recipe’. East Africa were the results that returned. This stew also incorporated peanut butter which I’m always up for. However, it did make me quite skeptical  of the authenticity of the recipe, but then I remembered the ‘ground nut’ flavour that I experienced in Uganda and concluded that this was the closest compromise. So off to East Africa I went for a surprise visit.

Cuisine: East African

Dish/es: Red lentil stew with fried okra, zucchini and rice

Company: House mate

 

Japan

Japan is great. I went for real a couple of years ago and I can not fault their food or their manners. Ramen, sushi, sashimi, gyoza and okonomiyaki all served with respect. When I saw that my local Japanese joint Oi Izakaya was serving up bento boxes during this isolation season I had to pounce. So my Good Friday night was spent with a Salmon and Beef Bento Box and the movie Holes. The food and movie were completely unrelated of course, but I’ve been digging holes all week for work so I was inspired. Both were very good and a great night spent all round. Oi Izakaya also do ‘pay what you feel’ curry too, so definitely worth getting around.

Cuisine: East African

Dish/es: Red lentil stew with fried okra, zucchini and rice

Company: House mate

 

Italy

Here we are again, this time I’m cooking. Last week I got focaccia from Belvedere and it was delicious. For Christmas I received 25kg of bread flour (long story) and I have been searching for ways to use it; so I thought I’d give it a go myself. Turns out focaccia is the easier of the bread varieties to make from scratch (even when you accidentally miss steps). It’s oily, garlic-y, herb-y and wonderful. It really is quite versatile with all the toppings you can add, a predecessor to pizza I’m told. For that reason I had to make two; one with garlic and rosemary and one with tomato and olive. These were perfect to add to a cheese platter on Easter Saturday with the family while we watched an online music festival.

I just love a low maintenance bread!

Cuisine: Italian (the Tuscan region to be specific)

Dish/es: Focaccia with garlic and rosemary & balsamic tomato and olive

Company: Household plus sister and brother-in-law

 

Israel

When the ban is lifted and we are free to frolic around the globe again, Israel is one of the countries I am most excited to travel to. This week is an important time in the Jewish calendar as Passover was celebrated. As a christian I find this a fascinating tradition as it leads into the ultimate sacrifice that Jesus made on the cross; his life for ours, the very reason we have Easter. I’ve wanted to partake in a Passover meal for a while now, so I decided to ‘visit’ Israel on Easter Sunday. Now the Passover meal isn’t officially on Sunday and I didn’t host the meal in the traditional way, but I wanted to be able to use the symbolism from that meal to understand it’s significance. Jesus changed the world with the symbolism he used to convey that his body and his blood that would be broken and shed as the final sacrifice. So here are some of the symbols that I have learnt about. Sharing your message through food… you’ve got my attention.

This is my Seder (dinner) platter, a little unconventional, but it works. 

Matzah (Unleavened bread): The haste with which the Israelite fled Egyptian slavery. Ain’t nobody got time for that bread to rise.

Charoset (Apple, raisin and walnut mixture): The mortar used by Jews in Egypt.

Chazeret (Often horseradish): Bitter herbs to represent the bitterness of slavery. It’s meant to make you cry.

Karpas (Parsley): This is dipped in the salty water to represent the tears that were shed by the Israelite slaves. It can also represent Jacob’s coat being dipped in blood.

Boiled Egg: To represent spring (northern hemisphere), the circle of life and chocolate… ok, I added that last one.

Lamb bone: To represent the sacrifice that was made to save the first born. I believe the last perfect lamb without blemish is Jesus.

I added some other Israeli recipes to our meal, because I could and you can’t eat a lamb bone. So on the menu was; Middle Eastern Spiced Lamb (slow cooked for 10 hours), Israeli Couscous Salad and Eggplant.

The night was spent with family, games and friendly-ish competition. So thankful to be isolated with family who are also friends. We also watched ‘The Chosen’ which is about Jesus’ ministry on earth and I highly recommend as some quality, down to earth viewing, that has significant impact.

Cuisine: Israeli (Jewish)

Dish/es: Middle Eastern lamb, Israeli couscous salad, eggplant, charoset, boiled egg and flat bread.

Company: Household plus sister and brother-in-law

Australia 

Well this is somewhat of a honorable mention for Australia. You may be aware that I already claimed Aussie cuisine with Pie Pie, but my mates at Rosella’s definitely deserve a shout out. They have had to adapt big time thanks to Rona. However, during this time we see creativity at its finest as businesses go through a refining process. The result for Rosella’s is pure gold. Once a quirky yet quaint local bar boasting only the best of Australia’s finest. Rosella’s were known for their Australiana cocktails such as the “Salty Cattle Dog”, “Zooper Dooper Spritz” and my personal favourite “I’m spinning around…Move out of my way”. They are true blue bartenders that Aussies can be proud of. Now, Rosella’s have launched take away menu that changes weekly. The food is inventive and made with local ingredients in keeping with their ‘true blue-ness’. What caught my eye was the free diner on Monday night.

So off we went, the housemate and I, to claim our freebie. However, just before our turn to be served we heard the bad news; they were out. I guess you can’t miss what you never had so no real dramas there… but the legends at Rosella’s hustled to make a goodies bag for us all the same so we didn’t completely miss out. Inside we found a Vegemite and Wattleseed Cob, homemade Monte Carlos, Nutri Grain nuts, Caramello Koalas and lollies. The cob was amazing and the inspiration for our ‘cupboard challenge’ platter board we whipped up for a ‘it’s free after all’ dinner that night.

Cuisine: Australian Mate

Dish/es: Vegemite and Wattleseed Cob, tomato, cheese, olives, homemade hash browns, mushrooms and spinach. For dessert; homemade Monte Carlo and tea.

Company: Housemate

 

Thanks for travelling with me this week, hope you enjoyed your Easter long weekend. May your taste buds be treated too!