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I scream

One of the most wonderful creations by humankind - Gelatissimo sugar-free, gluten-free and dairy-free Chocolate Sorbet! Oh thank the heavens for artificial sweeteners! I swear I heard the angels sing when my sister told me about the existence of this gift from the Gods. Now I can have ice-cream without worrying about the sugar content and blood levels!

Ahem. Moderation is still key though, people! Do not binge. Adieu! 

Pride vs wastage

Definitely too good to leave behind

I have been pondering about this issue for quite some time now and it has always been stewing in the back burner. After dinner with friends in a reasonably swanky place in town the other night, I've decided to have a mini discussion with all of you (if there is anyone reading this).

Now this was not one of those molecular gastronomy fine dining places but they do have a sizeable price tag for their meals. Of course, we were paying for service, ambiance and all. We were seated right in the middle of the restaurant so we could see what the other tables were having. Two things I noticed straight up were: ONE, the portions were absolutely massive and TWO, unfinished food were cleared and went into the bin (I would assume this as they never came back with doggy bags). 

So we happily breezed through the menu and placed our orders. The food was absolutely amazing. My steak was perfectly cooked to my liking and the sides were really great. Now, because I ordered a huge steak (650g of rump), I could only finish half of it. This leaves about 350g of premium beef leftovers on my massive plate. These leftovers could easily grace another table in another restaurant as a proper piece of steak. Apart from that, I've paid quite a bit of money for this meal. The question is: Can I ask for a doggy bag without appearing to be cheap? So in fear of this stigma, I tried harder to stuff a bit more protein into my already overloaded stomach and the result was an uncomfortably bloated gastrointestinal tract.

After an agonizing internal debate, I went ahead and asked the waiter to pack it away (along with my sister's two thirds of her meal leftovers). Maybe I was being sensitive but I could feel a sting of judgement from the waiter when he cleared the table. After leaving the restaurant, one of my friends (who was a local Australian) chided us on being embarrassing as people generally don't do this over here. 

Really? Well, I know you usually don't get premium steaks and king prawns in doggy bags but is it really embarrassing to have to let your food go to waste? I would think that packing the food actually showed more respect to the chef for their efforts rather than chucking it all away. I seem to recall that some chefs measure success by the number of clean plates coming back to the kitchen. And packing leftovers would ultimately mean that the place is clean, isn't it? What about the animals that were slaughtered for food? Is it respectful to just bin good food? 

There is a theory about cultural difference. Asian people are generally regarded as cheapskates and that we squeeze every drop of value out of what we pay for. I don't know about you, but I am sitting on the side of minimal food wastage, respect for good food and being money-wise. Why should there be wastage because of pride? What is the moral standards for eating out in expensive places? Would you ask for a doggy bag?

Kefi Greek Cuisine @ Glenelg North

January was a month of crazy potlucks, eating out and emotional goodbyes. After being joined at the hip for the past couple of years, my dear friends have to return to Singapore for their placements and some may never come back. Sob. I am going to miss already miss them the very next day after we bade our see-you-soons. One of the places we went to was Kefi Greek Cuisine. This place was amazingly difficult to book. I have been trying since May last year to book for a friend's birthday with no avail. They are either not answering the phone or if they do pick up, they are going to be packed three weeks ahead. I finally managed to secure us a table in early December for a January booking (mental!). 

The place was already packed at 6.30pm when we arrived. The shoe box-sized eatery managed to cram forty-five patrons in one sitting and the noise level was astronomical. Everyone was shouting at each other to be heard across the table. The waitresses were less than friendly and we were asked to shift our chairs a few times to make room for them to pass by. Golly. 

Clockwise from top Left: Marinated octopus, beef meatballs, seafood combo platter, mixed grill platter (sorry, I didn't note the Greek names)

We waited a good half an hour for the appetizers as the counter was serving the long line of take away customers. When the food arrived, we were blown away by the meatballs. They were packed with bag-fulls of flavour and most importantly - moist. The sauce had the right amount of tart and zing to cut through the heaviness of the meat. Definitely the dish of the night. 

The marinated octopus, however, failed to deliver. The dish was soaked in vinegar and entirely killing my epithelial cells with its sourness. The chargrilled octopus from the other side of the table was good though. Cooked to perfection with the right amount of barbequed smokiness. 

Next came the mains. Two heaped platters groaning with grilled or fried protein goodness. The seafood platter was average, with over seasoned prawns and perfectly cooked calamari. Go figure. The mixed grill platter was awesome, minus the quail. I don't think I like quail all that much. It's tiny, skinny and, from the ones I've had, usually overcooked and singed like no tomorrow. Terrible. Apart from our feathered friend, the rest of the platter was absolutely to die for. If memory serves there was a huge slab of pork, lamb, steak and two crazy enormous kebabs. The meat were tender and thoroughly seasoned. I wish we could've had more youghurt to go with the dish.

Kataifi

We were too stuffed for dessert so some of us packed some desserts home. I only had a taste of this Kataifi and had to stop. It was too sweet for my system (but definitely not as sweet as baklava...oh I detest baklava!)   but incredibly flavourful. I guess I'm a cream kind of girl.

Well I wouldn't rush back to Kefi anytime soon but it's definitely worth a try if you haven't been there before. I might just as well join the take away line next time to get my hands on half a dozen of those meatballs though!

Kefi Greek Cuisine
61 Tapleys Hill Road in Glenelg
08 8350 9199

The Goody @ Goodwood

Seafood Pizza

I've never been much of a pub-goer but every once in a while, good pub grub comes as a great surprise. Had a farewell-see-you-soon dinner at The Goody a couple of months back and I have to say that they have really good pizzas. We were there on a Thursday night and all their pizzas were AU$10, a great bargain I'd say! You don't get huge fresh fat prawns on your gourmet pizza for that price usually, I'm telling you. I shared this with a friend with a side of salad and we were a couple of happy campers.

If you're looking for a nice place to chill (and maybe catch some footy), head to The Goody for some pretty decent pizza on Thursdays. They also have $10 schnitzels on Mondays and Tuesdays.

The Goody

75 Goodwood Road Goodwood SA 5034

08 8272 9185

enquiries@goodwoodparkhotel.com.au

Fried Rice from a Uni Student's Perspective

Who doesn't love fried rice? It's quick, cheap, easy and we get it right most of the time. This was actually taken from a healthy eating resource that I have been developing for university students living away from home. I guess since it's mine, I might as well share this dirt cheap but funky (in a good way) tasting fried rice with you all. Now, the beauty of fried rice is that it works with a lot of ingredients. I usually toss whatever vegetables or proteins that I find in my fridge/freezer with some overnight rice and there you go.

Fried Rice

Makes 6 meals

Ingredients:

5 cups leftover cooked rice                                                            

3 eggs, beaten                                                                                          

2 teaspoons oil                                                                                         

1 small onion, diced                                                                              

1 chicken breast, cut into 1” cubes                                                 

1 capsicum, seeded & diced                                                           

2 cups mushrooms, sliced                                                                

1 cup cabbage, thinly sliced                                                            

1 cup carrots, peas & corn                                                               

3 tablespoons soy sauce                                                                   

Pepper to taste

Preparation:

Heat oil in pan over medium heat and scramble eggs. Remove from pan. Add onion to pan and fry until fragrant. Sauté chicken. Add capsicum, mushrooms, cabbage and carrots, peas and corn and toss well. When vegetables are cooked, add rice, breaking apart lumps by pressing with spatula. Add soy sauce and pepper to taste. Stir until sauce has mixed through. Fold in scrambled eggs.

Back from the Dead?

This place has been dead for ten awful months! I've been busy and busier with uni work and life and uni work. Believe me, how I survived the last few months, it is still incredible. I've got my dear friends and family to thank for the support. 

I'm BACK! I think. I sure do hope so, before work engulfs me and this blog once more. Since I'm here, here's an ass-kicking recipe for some awesome Kung Pao Chicken that'll leave your lips throbbing from the heat but your chopsticks going back for more fiery goodness. 

Try it and you'll be sporting Angelina Jolie-isque goldfish pouts in no time.