Week 27: Spain

Week 27:  Hispnanihad - land of Rabbits.

Or so the Phoenicians called the Iberian peninsula. There used to be a huge European Rabbit population in what we today call Spain. Then of course, man arrived, started to farm the lands and considered them to be a nuisance (for obvious reasons). They were trapped, culled and cooked. However, the rabbit played a crucial part in the natural biodiversity of Spain. Due to the falling numbers of rabbits in the wild, their natural predators - the Spanish Imperial Eagle and the Iberian Lynx - are being starved into near extinction. Rabbit remains an important ingredient in the Spanish kitchen, and over 30 million farm-bred rabbits are consumed every year.

There was rabbit stew on the menu last night, as well as paella,  albondigas (braised pork and veal meatballs in a rich tomato sauce), gambas al ajillo (grilled garlic prawns), pollo (chicken), cordera (lamb) and bistec (beef steak) - all of which I am sure are truly delicious. However, the eight of us decided to combine a variety of tapas to make a full meal ( as the Spanish often do).

The term Tapas derives from the Spanish word tapa, which means "cover" or "lid". Originally, sherry drinkers would cover their glasses of sherry with a slice of bread or meat (ham or chorizo) after each sip to prevent fruit flies from hovering over the sweet sherry. The bar owners soon discovered that the salty meat made their customers more thirsty, and increased their alcohol sales. It was not long before the tapas became as important as the sherry! Tapas include a wide variety of hot, cold, stuffed, marinated and fried food -  easily eaten by hand. Tapas meals are designed to encourage conversation, as people are not focused upon eating their own meal, but rather engage with fellow diners to discuss the taste and flavours of the various dishes. So, on behalf of the 58,271 Spaniards living in Australia:  Buen Provecho!

We indulged in the pleasure of tapas-dining at Granada Café and Tapas Bar in South Brisbane, just across the Brisbane river from the CBD. Granada is clearly popular as an after work destination, where one can sit and sip on a glass of Albarino, Queimada or Agua de Valencia, gazing at the huge photographic mural of The Alhambra (13th century Royal Residence in Granada, and one of the most visited World Heritage Sites in Spain). Our tapas selection included fried calamari with aioli and lemon, crumbed olives, Setas con Jerez (mushrooms with sherry), chorizo with white bean puree, Tortilla de Espanola (potato and onion tart), Empanadila de Carne (pastry turnover with braised beef cheek), Piquillo con Bacalao (baby red peppers stuffed with salt cod and potato....delicious!) and deep fried whitebait. On arrival we ordered a jug of ice cold Sangria (really good) and Phil and Andrew each tried a Spanish beer. The Coto 2010 Tempranillo from Rioja was a perfect match for the different flavours that saturated our palates. To conclude we shared a platter of Churros with Spanish chocolate dipping sauce - just the right amount of sweet to end the evening.

Where does one start when sharing interesting facts about Spain? With a history so rich and diverse, we managed to cover the Spanish Armada (and how the weather was it's worst enemy); the Spanish Flu of 1918 (which never started in Spain, but only named so because King Alfonso XIII of Spain was afflicted), which killed 40 million people; a bit of fashion, courtesy Mandy (Balenciaga), a bit of sport, courtesy Andrew (football dominating the discussion, Spain being the current World Cup Champion); a dash of olive oil, courtesy Martina (Spain produces 43,8% of the world's supply); of course the flag analysis and national animal (the bull...what else!) courtesy Boet; Nielen had a stab at some Bull fighting facts, Keith stomped down some flamenco steps, and Phil concluded with a joke:

Q: What did the Spanish Fireman name his two sons?
A: Hose A and Hose B

one more...
Q: How many Spaniards does it take to change a light bulb?
A: Just Juan

We are really keen to go back to Granada to try the rabbit stew and paella, but that will have to wait, as next week we shall spice it up in Bangladesh.

Sangria

Deep fried White bait 

 Coto Vintage Rioja

Empanadilla

Piquillo

Tortilla

Week 26: Korea

Week 26: Korea   -  doing it Gangnam Style

The peninsula of Korea has a chequered history of invasion, occupation and isolation. Divided politically and ideologically into North and South, they share the same cultural values: respect for their family, honouring the elderly.....and being inseparable from their mobile phones (which is hardly ever used to make a call...).  It therefor comes as no surprise that the world's largest information technology company, Samsung, plays a huge role in shaping the political, economic and cultural agenda of South Korea. Largely responsible for the development of Seoul (The Miracle on the Han River), Samsung has infiltrated most of our lives in one way or another. We recently bought two televisions for our new home. When it comes to televisions,  I have always been stoically loyal to the Sony brand, so making my first Samsung purchase (after intensive research and brilliant salesmanship from Chris at the electronic superstore) changed my cultural bias towards electronic equipment. Achieving the same with cars will be a greater challenge.....

Korea's greatest export, however, is not electronic equipment or motor vehicles, but Korean-Pop (over $4 billion). Whether you love it or loathe it, Psy's  K-Pop hit Gangnam Style earned him the title "King of Youtube", and even Ban Ki-Moon, UN Secretary General, wanted to work in collaboration with Psy (Park Jae-Sang) because of his "unlimited global reach".

...and we have reached the halfway mark of our culinary journey! Week 26. I was surprised to learn that there are so many Korean restaurants scattered all around Brisbane. The highest concentration is in the city. We chose Hanwoori Korean Restaurant in Mary Street, one of the many streets in the CBD named after Princesses and Queens of the royal family (Charlotte to the north and Margaret to the south).  But it is along Elizabeth Street that you will find most of the Korean eateries frequented by the large Korean student population in Brisbane. There are 150,873 Koreans by ancestry living in Australia, of which 38% hold Australian citizenship. Since 2000, the temporary student migrants from Korea have dramatically increased, fuelled by their desire to study at our universities and learn English. And there was no shortage of young Korean patrons at Hanwoori last night either.

Hanwoori is a Korean BBQ restaurant, where diner participation is essential. Each table is equipped with a built in cooktop grill. The selection of meats, seafood and vegetables to cook are too many to mention. The ingredients are all displayed in numerous refrigerated island counters. You take your plate, stack it high and grill to your hearts delight. It is entirely up to you to decide how adventurous, experimental or safe you want to be in creating your dining experience.  Hanwoori must have very clever smoke detectors to distinguish between the composition of BBQ smoke and fire smoke (I know this to be true after research into smoke detectors for our new home, as we live in a level 3 Bush Fire Attack Zone......bless Brisbane City Council) as it gets pretty smoky with all the grills going (similar to the cloud of smoke that was hanging over SunCorp Stadium during the Eminem concert on Thursday night...... again a very different composition.....)

Ma shi ke du se yo!

The boys were in their element. Each with a pair of tongs in hand, turning the sizzling steak, pork belly and marinated chicken until it's cooked to perfection. What separates Korean cuisine from others is the number of side dishes served. There can be up to 12 different bowls of preserved, pickled or fermented vegetables (kimchi being the most popular) placed on the table to enhance the flavour of the meat, chicken or seafood. Essential spices include chili pepper flakes (kochukaru), chili pepper paste (kochujang), soybean paste (daenjang), soy sauce, garlic, ginger, scallions and sesame oil. One could describe Korean cuisine as intensely flavoured, savoury and bold. Apart from the cooking tongs, there are also a couple of scissors on the table to cut the meat into bite size pieces to make eating with chopsticks easier. Korean cuisine does not have separate courses like Western meals. All the dishes are placed on the table at the same time, with rice acting as backbone to all meals. One could argue that the backbone of our Friday Night Out family dinners has to be the sharing of interesting facts about our chosen destination.

There were eight of us last night, with The Molloys and Martina adding to our increased understanding and appreciation of this fascinating country. Here's one worth sharing: The Koreans believe that your blood type determines your personality. For instance people with blood type A are considered to be conservative, punctual and loyal, but uptight and obsessive. Blood type B is a different story: they are lazy, impatient, creative and passionate, and will easily cheat on their partner. Blood type O'ers are ambitious, determined and athletic, but pompous and egotistical. And if you have blood type AB you are cool and under control but elitist and judgemental.

Another interesting fact: Koreans love bullfighting...with a difference, though: no matador, no red cape and no swords. Just bull versus bull. They search for the most perfect fighting machine (big horns, thick necks and low torsos) and put them through a rigorous training regime. Just before the battle begins, the trainer will give his one-ton, testosterone -charged fighter some liquid courage ( a very potent grain liquor called soju).....couldn't think of a better way to start a fight!

Next week we'll travel to the home of bull fighting (matador and cape included):  See you in Spain!

  

Week 25: Italy

week 25: All'italiana


Yes, Italy's treasures may lie in her beautiful cities, ancient churches clad in mosaics and frescoes, and her splendid museums and galleries. But for me, Italy's true riches lie in the way the people live. Food and wine are central to defining this lifestyle. The Italian philosophy to gastronomy is simple: having punished the sinner with hunger, God rewarded human endeavour with appetite. Laughter and spirited conversation are married with the unashamed enjoyment of good food. Italy, more so than maybe any other country, has a cuisine that bears the tradition of a great past. It is an unaffected and uncomplicated cuisine that echoes the entire national style.

And style they have. Their style is aspired to, and emulated all over the world. I can still clearly remember what I wore the day I did my final tasting presentation for my Wine Masters. My exam presentation focussed on red Italian grape varieties and the regional character of Italian wines. The panel of judges, swirling, chewing and spitting the Barolo, Barbaresco, Brunello di Montalcino and Chianti Classico Reserva , were oblivious to the fact that my crisp white linen Armani suit ( yes, very brave when tasting red wine), my Fendi handbag, Ferragamo shoes and Gucci sunglasses were mirroring the elegance, balance and structure of the wine in their glasses.

There are 916,121 people in Australia who are Italian by ancestry, which makes them the sixth largest ethnic group in this country. Italian food is popular and plentiful. There are many quality Italian restaurants in Brisbane to choose from, but we eventually decided on Colle Rosso in the hilly inner-city suburb of Red Hill. Just as well I made the reservation a week ago, as yesterday was Valentine's day (not that it registers on my calendar...). Colle Rosso (Italian for Red Hill) was packed and they clearly struggled to cope under the pressure of the many loving couples wanting to declare their undying love the Italian way. Although Shakespeare never visited this boot-shaped peninsula, many of his romantic works were set in Italy (think Romeo and Juliet), and one has to wonder if his famous Sonnet 18 (Shall I compare thee to a summer's day....widely acknowledged as the most romantic poem ever written ) was him yearning for a sunny day in Napoli.

I can spend hours discussing the origin of Sicilian pasta, Parma ham, the cheese from Reggio Emilia and the virtues of Tuscan olive oil, but think it is best to rather let the food do the talking. Buon appetito! The menu at Colle Rosso covers a variety of pasta, pizza and authentic Italian dishes.  There were eleven of us sharing two platters of Antipasto to start with (all the Browns, Phil, Martina and Anna, three Molloys (Andrew, Mandy and Pete) and a Korean exchange student).  True to FNO rules (see blog week 1) we managed to order a different main each: Ravioli di Osso buco, Gnocchi Zucca Spinaci e pecorino, Saltimbocca alla Romana, Petto di Pollo, Linguini al Frutti di Mare, Lasagna Classica alla Bologna, Porchetta Arrosto, some pizzas and a Calzone. This went down well with a couple of Peroni beers and multiple bottles of Chianti.

As love is supposed to be patient and tolerant, we filled the very long time that we waited for our food and drinks by getting our facts straight ( see rules regarding fact sharing week 1,2 and 19).
Enthusiastic elaboration, critical examination and lively interpretation of all the wisdom passed, which elevated the sharing of facts to another level. From the Mafia to Maserati, we covered a vast range of topics. The newcomers had to be on their toes, as the seasoned fact-sharers scrutinised their contributions. Yet, somehow we felt that we did the history of Italy a disservice as we neglected to even mention Michelangelo, Medici and Machiavelli.  To continue the conversation, the temptation exists to do Italy twice, but we have to move on. Next week, inspired by our exchange student, we shall visit Korea.

Week 24: Ireland

Week 24: The Emerald Isle


Former Australian Prime Minister, Bob Hawke, noted that  "apart from Ireland, Australia is more Irish than any other country", with 30% of Australia's population having some link to Irish ancestry. Between 1791 and 1867 more than 50,000 Irish convicts were sent to Australia, and during the Great Famine (1845 - 1850) diseased and impoverished Irish were shipped to the colony, amongst them 4,000 orphans. The 2013 immigration figures show that more Irish than ever before (42,000 from 2011 to 2013) are swapping the economic gloom of Ireland (still struggling to recover after the GFC) for the prosperous shores of Australia. Today over 2 million people (10% of our population) identify themselves as Irish, not Australian.

Centuries of social and political change shaped the Irish cuisine. The potato was introduced to Ireland in the 16th century. The temperate climate and fertile soils delivered healthy crops and became a reliable and affordable source of nutrition. As the base food for the poor, the devastation caused by the potato blight (destroying  two-thirds of the crop) led to the Gorta Mor 1845-1850 (directly translated "the great hunger" ) . This drew a dividing line in the historical narrative of the Irish. Over one million people died, and a further million emigrated, reducing the Irish population by more than 25%.

However, last night starvation was the last thing on our minds as we indulged in the pleasure of hearty pub food at Mick O'Malley's Irish Pub.  Before we were allowed entrance, the huge security guards at the door (could well have been one of the All Black props) asked for Boetie's ID ( still under 18....), but nevertheless let him enter with his very respectable looking parents! Flanked by the Hilton Hotel and the heritage listed Regent Cinema Palace on either side, I have often passed the big emerald green front door of Mick O'Malley's, but had absolutely no idea that behind the guarded entrance, deep in the catacombs of the Wintergarden Centre, lies a haven for those who subscribe to the subculture of pubbing. The place is huge, but because of all the structural support ( being underground), it resembles a maze. Clad in beautiful dark wood, with solid timber bar counters, and heavy furniture, it has a traditional pub feel: a stage with two guys singing Damien Rice songs(one playing the guitar, the other an electric violin), TV screens on every possible wall, screening recorded Irish rugby matches, framed sporting memorabilia, and every imaginable beer on tap! At the counter, we asked to open a tab for the night, which resulted in me having to hand over my credit card and driver's license in return for an ordering number.  I ordered a Tullamore Dew on ice, Boetie and Martina had something soft, Phil had a Guinness, and Keith, wanting to explore the subtleties of Irish Whiskey, was pointed in the direction of a dedicated whiskey bar in a separate room. This is where we eventually ended up having our dinner. As much as we enjoyed the renditions of Damien Rice, and the typical noise of pub-goers trying to make themselves heard over the music, the quieter Whiskey bar beckoned.

Irish whiskey used to be the most popular spirit in the world, but now there are only 7 distilleries left (as opposed to Scotland with 105). Irish whiskey has a much smoother palate structure, as they do not use peat in the malting process ( peat gives it that typical smoky/earthy character),  and it is pot distilled three times (the Scottish distil only twice). The knowledgeable Irish barman keenly shared his wisdom and passion, with Keith finally settling for the Redbreast 12 Year Old Irish Whiskey.  Redbreast is considered to be the quintessential example of premium Irish Whiskey, and the purest form of the art. (I have to admit, it had a beautiful rich complexity with an appealing hint of creaminess on the finish....might just have to go and get a bottle!)

To mitigate the effect of this delectable distillate,  we ordered Kilkenny Beer Battered Fish  with mushy peas, Bangers and Mash, Irish Stew, Steak and Guinness Pie and Stuffed Mushrooms. The portions were generous, and tasty...with only one disappointment: there were no mashed potatoes...... No mash! What is a banger without mash, I ask!

Nevertheless (honestly...no mash!), there were plenty of facts (see blogs week 1 and 19 regarding the rules for  Friday-night-out-Facts): Shannon Airport is the westernmost runway of Europe, and became an essential re-fuelling stop for transatlantic flights and in 1947, it introduced the first ever duty-free shopping; Ireland is a snake-free island; the national animals are the wolf-hound and the stag; the average height of an Irish man is 5"7; 90% of Irish are Catholic, and divorce was made legal only in 1992; and the origin of Irish Luck is unclear, except that it may relate to them having greater  success at staking a profitable claim during the gold rush era.

After Czechoslovakians, the Irish consume the most beer in the world, with 131 litres per person per year. So, one night, Mrs McMillen answers the door to see her husband's best friend standing on the doorstep,  "Hello Paddy, but where is my husband? Didn't he go with you to the beer factory?" Paddy nodded,  "Ah Mrs McMillen, there was a terrible accident. Your husband fell into  a vat of Guinness stout and drowned". Mrs McMillen starts to cry, "Oh, don't tell me that, did he at least go quickly?" Paddy shakes his head, "No, not really Mrs McMillen - he got out 3 times to pee!"


one more...


Billy stops Paddy in Dublin and asks for the quickest way to Cork,
Paddy says, "are you on foot or in a car?"
Billy says, "In a car."
Paddy says, "that's the quickest way."

Next week, we are off to Italy!