EPCOT F&W 2010 - Day 2

A full day of F&W - Day 2 had a lot of dishes to work my way through. I had my little F&W Passport and I was ready by 11am to start working my way around the globe (again!)

Where to start...why not with some smoked meat

Charcuterie; Cheese: Applewood Smoked Beef, Duck and Ham

Yeah, it was smoked meat, tasty enough. I hadn't tasted smoked duck before and it was a lovely fatty texture, but it was missing something flavourwise

Heading over towards Canada

Canadian Cheddar Cheese Soup

Hands down, the tastiest cheese soup I have had! ....actually come to think ofit I think I have only had it once before and no where near as tasty….I couldgobble more of this, but I need to save room for more F&W treats.

Vidal Icewine

Sweet, cold and hit the spot….took me back to some wonderful memories at Niagra Falls when I was living in Toronto.

Onto France, talk about jumping Continents!

Crème Brulée au Chocolate au Lait 

For a person who doesn’t eat desserts often I have to say I was doing well this trip. I will say though that anything caramel or toffee I'm THERE!!…This was so lovely I was licking the container!

Escargots Persillade en Brioche

Disney Fans - don't you just love the hidden Mickey?

Bread and chewy snails are just that, like chewing rubber! So I was taking agamble on this dish….I managed the snails…the bread was a no go. The taste was good, just to chewy!

Grand Mariner and Grey Goose Orange Slush

Need I say more….heaven in a plastic martini glass

Now it was time to go Down Under!

Grilled Lamb Chop with Roasted Potato Salad and Red WineReduction

Seared Barramundi with Blistered Cherry Tomatoes, Arugula, and Lemon Oil

Homesick was how I was feeling as I ordered my lamb chops….and the seared barrawas so good….perfectly cooked through too! A coldie (a cold beer) would havegone down a treat with these dishes!

Staying the region of the Pacific I made my way to Japan. I wish travelling was so easy!

 Tuna Sensation

This dish was truly a sensation. Very tasty and very very fresh…the tuna had a good flavour and the sauce compliemented the freshness....I like to eat my raw tuna very cold too

 Wafu Ribettes

The wafu ribettes were dry and not that appetizing, it looked better than ittasted.

One more stop in Poland

Kielbasa and Potato Pierogies with Caramelized Onions and SourCream
Chopin Strawberry Balsamic Chiller

This was a lovely little dish. All the flavours together makes a party in mymouth! As for the drink...I have to be honest, I don't remember much aboutit...so it couldn't have left a huge impact on me...sorry....



and just because I was in EPCOT Mexico dancing with Senor Duck (and perhaps too much alcohol!)

WDW: Signature Dining - Jiko @ Animal Kingdom Lodge

 

 

After a big day in the Animal Kingdom I made my way over to the Animal Kingdom Lodge . On arrival, I freshened up and change into some nicer clothes because I felt that as I was dining in a signature restaurant I should make an effort to be fresh and a little classy!

However, I was a little too early for my reservation so I took a stroll around the grounds and watched the zebras, giraffes and buffalo graze the 'savannahs' at sunset. These African animals are so beautiful and graceful and I could watch them forever (I have been lucky enough to travel through Africa and see these animals in the wild). This hotel would be lovely to stay at and wake up to see these majestic animals everyday.

When my reservation time came around, I made my way to Jiko and as I was dining solo I was promptly seated at the Meeting Place, where you can sit at the bar and watch what’s going on. Here the chefs the appetisers and the flatbreads here and is a perfect location for my viewing pleasure.

I was welcomed with open arms (quiet literally) and the chefs were amazing. General chit chat led to me mentioning that I was a huge foodie and loved food photography and cooking and all things food, so they went out of their way to make my experience the best they could offer. I was not disappointed! We chatted about living in Dubai and some of the top restaurants I had been to there, we chatted about their backgrounds and their careers and we discussed the menu!

For starters, the bread basket with tandoori butter. 

Bread basket with Tandoori butter





Gilled Wild Boar Tenderloin with Mealie Pap, Chakalaka, White Truffle Oil and Micro Cilantro

 

This dish, with its perfect presentation i a classical bit white bowl, was divine. The wild boar was medium rare, full of rich flavour, not as gamey as I had expected and so tender. The Mealie Pap was creamy and hot and the Chakalaka was tomatoey and tasty, laced with African spices….topped with white truffle oil…well you just can’t go wrong with truffle oil (particularly white truffle oil!) I was so close to picking the bowl up and licking it clean… but remembered where I was!

Now remember I had mentioned to the chef’s that I was a foodie and we had been discussing the menu….well they decided that I needed to taste test another entrée. They presented me with this.

Tibbs Wat in Pannekoeke (complementary sample)

As a complementary sampler who could say no? This was a tasty morsel, like a spring roll but not tasting like it at all…perfectly crisp it is filled with Tibbs Wat, which is a Ethiopian beef stew.

Maize crusted halibut with Vegetables of the Moment and Tomato-Butter Sauce

 

Perfectly cooked and amazing flavour….the tomato butter sauce was rich but light at the same time. The crust was cooked to perfection and the fish was flaky and moist.

 

 

Cheesecake & Blueberries

 

Disappointed that Jiko no longer offered their famous pistachio crème brulee, I opted to go for this dish. It was wonderfully presented. The cheesecake was light, creamy lemony and rich and the blueberry coulis was tart yet sweet. It was a good backup dessert.

However, when the chefs presented me with a surprise, I put it aside so I could marvel at the surprise dish!

Pistachio crème brulee (complementary sample)

 

 A secret dessert of pistachio creme brulee....I...AM...IN...HEAVEN! They keep a secret stash for those ‘VIP’s’ and I was feeling very special and loved tonight...the Chefs behind the Meeting Place were so attentive and thoughtful (even though I was reaching gut busting levels!).

On my departure the chef’s and waiters presented me with a menu that they had all personal signed. Very sweet and a wonderful way to leave.

My experience at Jiko was absolutely Disney perfect. It was definitely a night for Disney Magic (as if I hadn’t been given enough with my Deluxe Resort Villa upgrade!)….I can’t recommend Jiko enough…and definitely a must do!!

My Plate: Tostada

I have been interested in Mexican food for a while now.  I wanted to know more beyond the commercialised Tex Mex/Nachos/Tortilla and Burrito market that we automatically think of when we mention Mexican.  Furthermore, I was eager to learn to make my own corn tortillas!

Not being able to find masa harina flour (which is a corn maize flour) in a normal deli/supermarket/gourmet store I ordered some Mexican pantry staples online from www.fireworksfoods.com.au.  Along with my two bags of masa harina flour, I also purchased a packet of dried ancho chilli,s a jar of tender cactus leaves (sliced) and 2 bottles of liquid smoke (one in hickory and one in mesquite flavours).  Why not? Impulse cooking purchases which I have yet to use.  I was also very close to purchasing a tortilla press, but I refrained (for now). I received the delivery within 2 days, which was perfect timing for a day in the kitchen over a weekend.

Now I will admit my tortilla making didn’t really turn out as such and I certainly need to practice a little more.  The mixture was either to dry or then to wet! As I dry fried them, they cracked and fell apart. They came out a little thick and clumpy and not pliable….I need to perhaps refine the water/flour ratio.  So no photos of tragic, misshapen, unedible tortillas, however I did turn the tortilla into a tostada! Kitchen comeback or what?!

So, what is a tostada?

It is similar to a tortilla, but deep fried.  This was a way of using old tortillas that were not fresh enough to use as a tortilla…similar to toasting bread to use up day old (or more) bread in the western world.

They are Mexican but are also found in the American Southwest.

Tradition toppings for tostadas range from seafood and stews to traditional taco toppings (called ‘guisados’) and anything that is sticky to keep the topping on while eating it.

So what did I put on my tostada?

tostada

• crumbled feta (because I didn't have any quesco fresco (which is a fresh mexican cheese)
• refried beans
• fresh salsa (onion, coriander, tomatoes, shallots)
• roast pork belly

This was delicious!  The fatty roast pork belly melted into the refried beans and the fresh salsa and cheese were perfect accompaniments.

Now I just need to get back into the kitchen and perfect that tortilla!

WDW: Tusker House Breakfast with Donald Duck

My highly anticipated breakfast with Donald at Tusker House had finally arrived. I was super excited to meet Donald and the gang decked out in their safari clothes and I was spending the whole day in Animal Kingdom.

Entering the park early is lovely, stopping to take a quick photo with the Tree of Life and leisurely making my way up to Africa for an early morning breakfast.

On entering the restaurant I had my photo taken with Donald out the front.

 My breakfast date with Donald

I was seated in one of the rooms near the door, where I would be directly in front when the characters entered. My server was wonderful and made sure that because I was on my own that she was floating around to take photos of me with the characters.

I had enough time before the characters came around to do a once over on the buffet. Here is what I chose on the first round.

From top clockwise: Bacon; corned beef hash; swwet plaintain; tater tot; scrambled egg; coconut and sweet potato casserole; beef bobotie; cheese blintze; ham with sweet mustard sauce

Everything was tasty except the cheese blintze...not a fan....and I had to be careful with the bready, doughy things, but a bite of each was okay!

In between characters I headed to the buffet again.

top clockwise: Mickey waffle; a cube of cheese (for protein :)); mealie pap; sasuage patty; biscuit with sausage gravy

Jungle Juice

Passionfruit orange and guava blend...YUMMY!

The character interaction was great and I didn't feel like I was brushed aside being on my own. Each character made 'conversation' (as far as a non-talking character can)) with me and my waitress, true to her word, was there to snap every photo!

The resurrection of the blog and a facebook page

I've decided that this blog space has been sporadic enough.  With the view of me actually writing and taking photos I keep telling myself to focus on it but time just gets away from me and I never seem to really focus on it.... ..I've procrastinated far to long...it's now time to actually pull my finger out and do it more often. 

I have plenty of photos and material to occupy the space for sometime.....so I'm going to dig deep into the memories and photo archives of some delicious travel eats and start posting.

To go along with this 'new/old/resurrected' project I've also created a facebook page to go along with it....so you can follow me there to.  Mainly covering photos of My Plate, which is a project that I like to do when I'm dining out or cooking at home...

Please support my endeavours in the culinary eating world that I love so much!

Here is a link to my page Roofood.  I hope you will pop over and visit!

WDW: Fulton's Crab House and Cookes of Dublin

Back in 2010 I was in a position to spend a 3 week holiday in Chicago (for 5 days) and then the rest of the time in Walt Disney World and Universal Studios in Florida.  Not only am I a huge Disney fan, it was my first time to WDW and it coincided with the Epcot Food and Wine Festival (you can see my first days samplings here and here).

I booked a 2 week package and ended up getting the Dining Plan, which consisted of 1 counter service, 1 table service and 2 snack credit each day.

I had an early flight and arrived at Walt Disneyworld (WDW) at around 2pm in the pouring rain. The heavens had opened up and there was thunder and lightening with buckets of water.

It didn’t stop me...time was awasting...I am not a disprin, I will not dissolve in water...I headed towards Downtown Disney. I was loving the rain, while everyone ran for shelter and I was running around in it…...I was living in a desert and it was 50 degrees when I left Dubai for the holiday and had not seen a drop in 12 months!

Soaked through to the bone, I went in the general direction of Fulton's Crab House. Upon arrival, dripping water everywhere I was shown to my seat by the window with a wonderful view of the lake and the ducks draining.

First up...What to drink?

Something Peachy (can't remember the name, I have it written down somewhere and have somehow misplaced (or lost) my notes since I have moved 3 countries since this trip!) It was delish!

 

Crab Boursin Dip

This dip is famous at Fulton’s. I have tried to replicate this using their recipe since being home.  It was nice but just not the same!

Appetisers - Crab Cake (super lump crab cake, lightly

sauteed and served with cucumber salad and mustard sauce)

Oh so delish, hot and crispy and full of crab. It was lovely to eat a crab cake that is mostly crab and not filler (like potato!)

Entree - Alaska King Crab Claws and South African Lobster Tailcrab claws and grilled lobster tail, with red skin potatoes and drawn butter

The lobster was tasty and full of flavour and the crab claws were succulent and sweet. Dipping the morsels into warm drawn butter is a simple, yet heavenly thing in life.

No room for desert yet....it had stopped raining, so I headed out for a wander around down town Disney before stopping off at Cooke's of Dublin for a taste of their famous Doh bar..

Doh Bar!

I only managed 2 bites of it...it was hot, gooey, chocolately but the batter was a little heavy for me and it was super sweet with the good sprinkling of icing sugar on top.

Tofu with shallots, coriander and chilli

This has been a go to quick meal for me many times and I love it.  It's so simple and fresh (although there is a fair bit of oil in it).  It's a Chinese style tofu dish which I have slightly adapted to suit my taste (mainly the quantity of oils and soy sauce).  Quick and easy, colourful and tasty!

Tofu with coriander, shallots and chilli

Recipe ingredients

A block of silken or regular tofu, cubed or sliced
a bunch of coriander
a red chilli, sliced
2 shallots sliced
2 tbs peanut oil
1 tbs sesame oil
1-2 tbs soy sauce
1 tbs fried shallots (you can get these at the asian grocery store or large supermarkets)
1 tbs peanuts (optional)

Method

• arrange tofu on a plate, put soy sauce on top and warm through (I do this in the microwave for about one and half minutes
• arrange coriander, shallots and chilli on top of tofu
• meanwhile, heat oils (together) in a frying pan until just smoking then pour over the top of the tofu.  This will sizzle and spit so be careful.  It should wilt the coriander, shallots and chilli and puddle in the base of the dish with the soy sauce.
• top with fried shallots and peanuts (if using)

Serves 1-2

Carmelised Pork with Ginger and Vinegar

I got myself back in the kitchen last week inspired by my recent readings of Kylie Kwong.  I decided on this dish - carmelised pork with ginger and vinegar.  I have not  slow cooked pork belly like this before.  Usually I roast it to a super crunchy pork crackling state.  Slow cooking it makes the skin go all gelatinous and gooey....pork bliss!

Now I can only assume that you leave the skin on because the recipe only said pork belly.  It didn't state whether to the leave the skin on or not.  It worked for me leaving the skin on and the flavours were delish.  I did realise afterwards that I used palm sugar instead of brown sugar, so not sure if that changed the sweetness of the dish.  My pork certainly wasn't as dark as was pictured in the book...(but hey food photography always looks better!)

As I was a solo diner for this meal I had a heap of leftovers and the next day the flavours were even better.  I also was able to skim off the solidified pork fat that had set at the top of the container.  The sauce was a jelly.  Perfect!

Cookbook Addict: Kylie Kwong - My China

I've recently 'discovered' Kylie Kwong.  Previously she was someone that I hadn't really taken much notice of.  I saw her on a couple of episodes of Masterchef Australia and my interst was piqued. 

A few weeks ago I saw her at Eveleigh markets dishing up her famous buns and pancakes at her stall and I decided to go look at some of her cookbooks.  Originally I was going to get the Simple Chinese Cooking Class, but then I saw My China and I was hooked.

My love of cookbooks isn't just about the recipes.  It's about the story, the culture, the history and the photography that goes into the book.  I just love reading someone's story about their travels and their food adventures, along with the recipes.  I love to read about the different regions of a country that make up their food culture.

I couldn't wait for my parcel to arrive and I haven't put it down since.  I'm captivated!

Not only does it make me want to travel to China (even more than before) but I'm intrigued in Kylie's cooking.  I want to check out her restaurant Billy Kwong in Sydney and I'm stopping by the stall next time I'm at the markets to say hi!

My Plate

I'm really not doing terribly well with this whole food blogging thing am I?  I hope one day that I can focus on it a little bit more.  In the mean time, I have started facebooking food photos when I'm out socialising...that is one consistency with me...I take photos of food, not your everyday meal, but when I'm dining out or when I cook something special.

The past few months have been crazy....i'm slowly getting back on my feet.  I am moving AGAIN but this will be the last time (for a long time)...I grounded myself by purchasing some property...it's small, but it's big enough for me.....and I finally will have my own kitchen again (meaning lots of cooking again!)

So a new little project is to post them here to.  If I don't get a post up on the whole meal, at least a photo will be something!

Bucket of Prawns - Blue Fish, Darling Harbour

Bobur (Cambodia Rice Porridge)

Rice porridge is a staple in Asian countries all having different names but basically the same dish…the Chinese name, congee is probably the most recognised name, but it goes by many others. Bobur (Cambodia), jok (Thailand), cháo (Vietnam), san byohk (Burma), Okayu (Japan), khào piak (Laos), bubur (Indonesia) and lugao (The Phillipines). Korea, India and Bangladesh also have their own versions. The list could continue….there are many other countries that have their own version of rice porridge. Typically eaten at breakfast, along with some fish, it can however be eaten any time of the day. Where Westerners turn to chicken noodle soup (typically your dehydrated packet stuff!) when they are unwell, Asians turns to rice porridge.

It’s comfort in a bowl. It’s my get well bowl of soup. It’s my new hangover cure! I can honestly say I am an absolute convert…. I have eaten it with dried fish, chicken and ginger, pork and century egg, plain and many other ways. I have eaten it for many years and find that I am craving it more and more.

My recent time in Cambodia, I ate more bobur than I ever have. A small set up around the corner from my guest house, the lovely old lady made it by the potful, welcomed me with a huge smile every morning (and I ate there at least 3-4 times a week). It was made with chicken and a handful of vegetables (not so common) and the rice still had a bit of bite to it. At 50 cents for a huge bowl, it kept me going to lunch time. My guesthouse also made a version that I fell in love with and I usually had it at night when I wasn’t terribly hungry. It was served plain and the daughter of the owner used to hand me a piece of her fathers dried fish stash to go with it….dash of soy and lots of white pepper…yum. Some of my favourite memories are attached to bobur.

The past couple of weeks I have been craving a good bowl of bobur. So this weekend I had a look in the fridge to see what I could put with it and I made a plain version, with a few simple toppings. Can I just say it perked up my morning (as I was feeling a little seedy from a big night before).

Ingredients:

½ cup of long grain rice
2 cups of water
1 tsp of chicken stock powder/ half a cube (I used Knorr Chicken powder from South East Asia which is similar)

Rinse rice to wash away some starch.
Place all ingredients in a saucepan.
Bring to the boil.
Simmer for approximately 30 minutes or until consistency is gluggy (but rice still has some shape).

Toppings:

3 Shallots, slicely finely
1 tbs ginger, finely grated
2 tbs Peanut oil
1 tsp salt
Fish sauce
Soy sauce
Sesame oil

Toppings and ingredients are endless which could be covered under a separate post. Today I chose a very simple, classic topping plus a chinese inspired shallot and ginger sauce.

In the meantime, prepare the shallot/ginger sauce. (I am addicted to this salty, gingery, shallotty goodness at the moment!).

In a bowl place 2 shallots, finely sliced, the ginger and the salt.
In a frying pan place the peanut oil and heat until just smoking. Immediately pour over the shallot/ginger mixture (be careful as the hot oil will splatter!). Mix and let cool (and the flavours will meld together).

Once the rice porridge is ready, ladle into a bowl. Top with shallots, a few peanuts, drizzle with fish sauce, sesame oil and soy sauce (just a splash or two of each) and drizzle with the shallot/ginger sauce.

Cookbook Addict: Heston at Home; Mexican Street Food and Movida Rustica

I have a secret. A secret that I don't think I have shared here yet. I have a cookbook addiction. Particularly ones full of food, photography, travel and information about anything food and travel related.



I admit that my collection is growing (groaning) yet I find I can still add more.


I have recently added 3 more to the collections and I am excited about trying out some of the recipes in them.





So what has been added to the collection?

At the moment I am "dream" planning my trip to Central America. Hoping next year I can take some time out to go. I find that I am reaching for Mexican flavours at the moment. They are exciting, palate tingling flavours, using new ingredients..





Now I just have to source some in Sydney.

Epcot F&W Festival 2010 - Day 1 Part 2

and the feasting continues in Part 2 (the afternoon session!)

Singapore: Shrimp Cake with Singapore Noodle Salad

I didn’t like the shrimp cake (oddly as I usually love them). I found this very bland, cold and spongy…the cold noodles however were tasty with the sesame oil tossed through them.

Hops and Barley: Boston-style Crab Cake with Cabbage Slaw and Rémoulade

I love crab cakes but being from Australia were seafood is super expensive, especially crab (and lobster) I was eager to sink my teeth into them. (are you surprised that our seafood is expensive considering we are the biggest island in the world?...yeah it’s a huge issue here)…I digress….

I have to say I was disappointed.Why? mainly because of the dill mixed through it. I am not a fan.

Hops and Barley: New England Lobster Roll

Again, was disappointed due to the amount of dill sprinkled through it.

Hops and Barley: Boston Lager (I think)

Enough to wet my lips….

US: Bison Chili with Wild Mushrooms, Cabernet, and Pepper Jack Cheese

Well hello Bison Chilli! I am moving to Bison country and to meet me a cowboy, where I can eat chilli and saddle up a horse….this chilli was get my whip out delish!.

US: Heirloom Tomatoes with Oregon Blue Cheese, Red Onions, and Basil

Really loved this dish. Cold and tasty with a wonderful bite from the Oregon Blue….I am hunting down the recipe!

US: Red Stag by Jim Beam

Cold and icy refreshing, just what I needed as it was getting hot and I was parched! The glass was empty very quickly!

Spain: Seared Albacore Tuna with Romesco Sauce

Another dish that I wasn’t overly impressed with. The tuna was way overcooked and the romesco sauce was gluggy.

Ireland: Lobster and Scallop Fisherman’s Pie

Yum, yum and yum….the lobster was sweet and the scallop tender…nothing overcooked here! An absolute winner!

Desserts & Champagne: Strawberry Angel Verrine

The only reason I ended up with this was because I wanted the tasting plate of all three but they had run out of dark chocolate sensation. It was light and tasty enough. I am not usually a huge dessert person, but occassionaly I will indulge.


Desserts & Champagne: White Star Impérial

Sweet, crisp and lovely…Thanks Moet…

Puerto Rico: Medianoche Sandwich

A choice just to say I had something from the country….I only took one bite…to much bread for me and at this point I was feeling rather full….I should have had the Asopao de Pollo (Chicken Soup with Rice)

Puerto Rico: Bacardi Frozen Torched Cherry Colada

But this! Wow….an adult slurpee that was very cherry tasting……..yum

So what's next.....more days of the F&W Festival?