It's time to get back in the kitchen

Do I even have any readers left?

Wow, where has the time gone...seriously, I never dreamt that I would have put my "new" blog on such a long hiatus. That was never my intention!

Anyway, after a busy few months early in the year with relocating, a whirlwind 4 months in Australia where my life seemed to get turned upside (no pun intended by moving back to the Southern Hemisphere) I then moved to Cambodia for 4 months, teaching English as a volunteer and doing some cooking (although not as much as I would have hoped) and plenty of eating. I just got back and I am seriously not coping with Oz life....and its so cold...isn't it supposed to be summer?

Over the next few weeks, while I am looking for some work to line the pockets for my next foodie adventure (or not) I am going to revive this little project.

It's time to get back in the Kitchen and blog some photos of travel food....

Epcot F&W Festival 2010 - Day 1 - Part 1

Back in October I spent 2 weeks at Disney World for a dream holiday. Naturally I planned this holiday around the Epcot Food and Wine Festival and Halloween. What foodie wouldn't?

The days I spent sampling the offerings was amazing along with alot of the normal park fun. Now going it solo was a mammoth tast on the tummy, but one that I had to try and manage...I did rather well.. Let's just say I got a passport stamp for at least one dish (if not two!) at each country kiosk! No mean feat! it did take a few days...

So where to start? First Day?

New Zealand - Seared Sea Scallop with Vegetable Slaw and Lemon OilWine - Villa Maria Private Bin Marlborough Sauvignon Blanc

The scallop was seared perfectly and the Sla whad just the right tang. As for the wine, it was crisp and cold!

Chile - Shrimp CevicheWine - Concha y Toro Casillero del Diablo Sauvignon Blanc

The two plump shrimp were awash with a spicy tomato based sauce (unusual for a ceviche) but with plenty of lime juice and topped with roasted corn kernals, which gave it a bit of crunch. The wine was lovely and crisp, but not as enjoyable as the New Zealand Sav Blanc.

Brazil: Grilled Pork Skewer with Farofa

I was surprised by this stick of meat! The Pork was fairly tender but the dusting of farofa was different. Saw dust texture with hints of salt and spice. Farofa is widely used in Brazil and is made of a flour mixture with salt, spice and sometimes meat...it is used in many forms (see here)

Brazil: Shrimp Stew with Coconut and Lime

Shrimp, coconut cream and zesty lime, what else could a girl ask for....YUM!

Mexico: Frozen Mango Margahertia

Nothing better than a frozen alcohol treat to cool you down on a hot day!

Korea: Lettuce Wraps with Roast Pork and Kimchi Slaw

The roast pork was a little dry and the kimchi slaw and a definite spicy kick to it!

Korea: Barbecue Short Rib with Steamed Rice and Cucmber Kimchi

I was dissapointed by the short ribs, they weren't as tender as I was hoping for.

Coming up....Part 2 of my first day of the Food and Wine Festival