Stickifingers

Fried Rice with duck liver sausage. Because I’ve been unwell these last two days (Taken with instagram)

Jirochyo’s Yosenabe is a warming pot of comfort, an internal heater in cold weather. (Taken with Instagram at Jirochyo Japanese)

Hello my old friend! Roti thali at MY Restaurant, featuring masala brinjal; chickpea, onion & nigella curry; the not to be missed goat curry & roti cooked to order. (Taken with Instagram at My Restaurant & Take Away)

Admittedly I bought enough food at Satay Bar for four people, but now have yummy leftovers (Taken with Instagram at Sataybar)

Meat Market’s meatball sub looked small but it was dense, rich and filling. (Taken with Instagram at Meat Market)

The tasty, deconstructed Caesar salad at South Wharf’s Meat Market reminded me of a Geoff Lindsay brekkie at Pearl (Taken with Instagram at Meat Market)

Lamington Pudding. I made it with the edges I trimmed from a sponge cake and dried. I added blobs of homemade strawberry and vanilla jam; a chocolate custard made with pure dark cocoa and Cointreau; topped with coconut. It was finished with some Lindt couverture pieces - light and not too sweet but very chocolatey. (Taken with instagram)

It’s all about the jam in Noisette’s petite beignet - mini doughnut. My reward for walking for nearly 3hours. (Taken with Instagram at Noisette)

When Mr Sticki does a full English style fry up for brunch he goes full bore! All producer direct local, ethically raised ingredients (except the beans) including Ferleigh Farm bacon and Polish Sausage; Pacdon Park Haggis & Black Pudding, homegrown greens, homemade bread. So tasty and not requiring seasoning. (Taken with instagram)

I LOVE the way Chef Stephen Drake leaves the skin on his hot chips. It’s proper potato tastiness. (Taken with Instagram at Rose Diner and Bar)

Red Hill Brewery Imperial stout and oysters (Taken with instagram)

Homecooked traditional Cantonese rice noodles with peppery venison, ginger and oyster sauce laced rich homemade masterstock sauce. (Taken with instagram)

I forgot to make dinner, bad food blogger.

Lately my mind has been wandering a lot. Perhaps a consequence of some medication I’m on, or perhaps I am still grieving my aunt and uncle’s passing. So, I reheated leftover eel risotto for dinner and topped it with a gooey poached egg. But I felt like having dessert and had some mushy persimmons to use up. So I improvised using some of Jo’s Patterson’s Puff pastry to make a tropically inspired tarte tatin.

A few nights before I ate Chef Paul Wilson’s pineapple and pepper yakitori and swooned, so I introduced some kampot pepper to my persimmon caramel and fresh pineapple chunks. I did consider finishing with a chiffonade of fresh basil but thought less is probably more, and garnished with coconut for texture instead.

So here is my completed Pineapple, Kampot pepper and Persimmon Tatin with a touch of lime. It would take a Patissiere to make it pretty but I was happy with the concept.

It tasted just wonderful. Mr Sticki summed it up with: “Better than a bought one!” I was totally chuffed. Even Chef Mr Wilson said he liked the sound of it, which really meant a great deal to me as I have long respected his palate and culinary concepts.

(Taken with instagram)

What’s on offer at Movida Bakery (Taken with Instagram at Movida Bakery)

Jamie Oliver’s inaugural Food Revolution Day is on this Saturday. I sincerely hope it goes well. I’ve always strived to use my blogs, Instagram and twitter to showcase real food and how you don’t need to resort to processed supermarket food or items that are unsustainably or cruelly produced to make great meals.

I also show that you don’t need prime cuts and can use things often left to waste and landfill to create cheap and tasty meals. We supplement our diet with homegrown herbs and vegetables grown in polystyrene boxes and random pots too. It all makes a difference to the diet and the wallet - vive la revoluution!

Today in my Slow Food, low GI, late lunch multigrain wraps is leftover rare breed Warialda Belted Galloway rump in homemade all natural mustard gravy, farmer direct tomato and homegrown watercress.

The gravy base used a few tablespoons of my reserve of homemade stock brewed from Warialda’s waste beef bones, sinews and tendons. Warmed, I added the resting juices from the steak, English mustard, with a dash of homemade red wine vinegar thickened up with half a teaspoon of flour. I tossed my sliced leftover steak in it to coat, so that it didn’t make the wrap soggy.

It only took a couple of minutes to throw together the gravy and all up I spent less than ten minutes on making lunch.

Slow Food is easy and healthy. It’s real, takes love and thought. And you know what? The result is something on par with fashionable cafés, but for much cheaper.