The Amateur Gourmet recently asked if food blogs are over? He concluded:
Food blogs aren’t over, but they’ve fallen into a kind of stasis.
Ahem. Yup. Case in point.
Life, inertia and many other things are greater than my desire to cook/eat/blog right now.
So why blog?
I love having all my recipes archived. In fact, the cook’s journal is my motivation to blog The biggest reason I’ve not migrated the blog to a swisher platform is purely because I can’t face loosing and recreating my drop down search index (on the right side). I use it if not daily, then weekly, to remember how I made that great curry or even the dipping sauce for gyoza.
But until the next shift in my psyche, this site is in siesta mode. Not closed for business, just on sabbatical.
In the meantime, no doubt silly thoughts and sights like this will likely end up on twitter or fester in iphotos.
Brunswick Street, Fitzroy: I love it that MFK Fisher is the hottest!
Finally, I know I'm home. A Saturday trip to the market, fresh organic fruit and vegetables in the house at last.
Lunch, yet another variation on this Asian salad: rice noodles, grated carrot, cucumber, hot smoked salmon and lashings of fresh herbs - coriander, chives, mint and the new super-hot home grown chillies. Dressed with fish sauce, lime juice and sugar.
Gold first bought European settlers to Queenstown in the 1860’s, 150 years on the rush continues. This time the precious commodity is tourism and the southern New Zealand town has hit on a formula for all seasons and almost every kind of traveller. It’s extraordinary to find an area that can equally satisfies both backpackers and well coiffed retirees, offering high adrenaline activities alongside more sedate ways of taking in the scenery.
We were a motley lot of mostly Kiwis and Aussies, not exactly in the flush of youth, looking for a different kind of experience; a six-day stroll through the beach forests and a hike over the mountains. Like the backpackers we wanted physical adventures but like the latte set, also craved some semblance of comfort after a day of rock hopping down steep inclines in pouring rain. Ultimate Hikes managed to deliver both, through it’s guided tramp on the Greenstone and Routeburn tracks.
A walk like that creates quite an appetite. Back in Queenstown we ate with gusto. Understandably we gave lauded eateries like the Botswana Butchery and Flame a wide berth. Our favourites included:
Kappa (Upstairs, 36 The Mall): A small, authentic Japanese restaurant that’s been serving the locals for over 10 years. The sushi is fresh and varied; tempura crisp and light. The Born Again Vegan managed to find enough to satisfy (not always easy with this type of cuisine) including an excellent soba salad (it’s bigger than it looks in this photo). In kiwi dollars this place is reasonably priced, even cheaper with the current exchange rate.
AtThai (Upstairs, 24 Beach Street): Another local recommendation that’s stood the test of time. A good range of specials and the usual Thai fare. Here “hot” will mean just that, so be aware when ordering. We had the added bonus of a window seat with a view of the backpackers hostel opposite, watching the sweet young things preening for a night out on the town. In Queenstown, every night is party night!
Halo Café (1 Earl St): served us a hearty bowl of porridge at 7am and the last city espresso before the tramp. Both hit the spot. We also enjoyed another late lunch in the sunny courtyard, eating burgers (fish and vegan options included). Better than average daytime food, in a quiet, comfortable setting.
Vudo Café (23 Beach St): This place felt like home, except for the NZ café culture that tends to lack table service. The retro décor, great stack of interesting magazines to browse through, a sunny corner table, the best cup of coffee in town and hearty, even vegan-friendly, breakfasts made this place a winner. A steady stream of locals poured in to grab a tasty sweet treat from the cabinet and a takeaway coffee. Vudo’s generosity extends to a computer with free internet access and giving away their trade secrets with monthly recipes on the website.
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