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  1. My Dad would call this meal Formosan mince. I’m not sure who first started cooking this in my family but it’s got comfort factor.

    It’s pork mince and dice, wood fungus, shitake, eggplant and peas. The seasonings are garlic, oyster sauce, stock, soy sauce, mam nem, cassia wine and a generous slosh of light sesame oil. The oil is not the heavy stuff common to finishing stir fried veggies, you can fake it by blending Asian sesame paste and canola oil.

    It’s rich, textured and goes down easy. I served it with a fluffy mix of jasmine and Jade rice and then flopped myself onto the couch to eat it.

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  2. Grains & pulses. Two kinds of green beans, lentils, bulgur, freekeh, almonds, garlic, za’atar, Kransky, Gypsy Pig pork sausage, orange blossom dressing.

    The grains were cooked in kombu dashi for umami and finished with butter. My orange blossom dressing is a vinaigrette made with Dawson’s orange blossom honey and few drops of orange blossom water.

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  3. New season’s vegetarian main at @alliumfw, miso buckwheat polenta, pine mushrooms, macadamia nuts and smoked egg.

    The taste of the forest, rich, smoky, umami and filling. The kind of dish that even hardcore omnivores will love.
    This is the Autumn replacement for the heirloom tomato salad. (at Allium Food and Wine)

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  4. Delicious half eaten photoshoot food at @alliumfw. At the front, new dessert, raspberry and lychee meringue, white chocolate, caramel and kaffir lime. The meringue is toasted which brings another dimension to @mike_harrison33’s Ispahan like combo.
    (at Allium Food and Wine)

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  5. New season’s vegetarian entrée at @alliumfw. Jerusalem artichoke loveliness, pickled shiitake, mandarine - earthy autumn flavours with a zinging finish on the palate.

    This will replace @mike_harrison33’s smoked beetroot with blackberries as berry season is over.

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  6. Possibly no other dumpling in Melbourne like it. @jerrymai78’s @warialdabeef ox tail dumplings with sticky black vinegar dressing #myclient

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  7. The dumpling dance as @jerrymai78 reaches over head chef Dan Sullivan at her launch party #myclient

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  8. Quick dinner - seared wild caught Lakes Entrance Fisherman’s Co-op Snapper with Chinese salted egg sand on Jerez vinegar wilted spinach. The salted duck egg was home cured.

    Blanched homegrown butter beans and leftover seafood risotto completed the picture. Very filling, very tasty.

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  9. I’ve always supported Chefs who can understand global techniques and ingredients and somehow unselfconsciously blend them into a delicious culturally neutral dish. As a Eurasian with gifted cooks for parents, I grew up with this kind of concept. It is World Cuisine, not in the least parochial.

    Today I found it in another concept by Chef Michael Harrison. It was a dish in testing for my client Allium Food and Wine’s Autumn-Winter menu. Mike has yet again hit on a clever juxtaposition of global flavours and techniques but manages a deft lightness of touch.

    It looks humble but this is a dish that takes 5 days to prepare. At first glance it looks like American BBQ brisket gussied up into fine dining. But drop your presumptions now.

    Think wagyu brisket bacon made with a Korean cure common to short rib dishes. Then it was hot smoked briefly and transferred to an extremely low-and-slow 48 hours sous vide, and finally, glazed.

    On the side, perfect house made Mittel European style pickled cucumber, mustard seeds, nasturtiums and an exquisite purée that is reminiscent of geung-chung, my favorite Chinese ginger spring onion condiment. I could eat a bucket of this umami emulsion.

    There’ll be tweaks to the dish, but my mind is blown. This is my kind of eating! Exciting food normally found in the city, being served in inner fringe  Malvern.

    The website for Allium Food and Wine is now live, the name will change to that from Llivingroom next week. 

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  10. Is it stoemp? For the purposes of St Patrick’s Day we’ll call it Colcannon. And besides at Chez Sticki we both have some Irish in our lineage.

    So mixed into the mash were delicious fried dice of bacon, onion, cabbage, turnip and spinach. Served with sausages and homemade tomato relish. Basic but good - caithiseach!

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  11. Classic Cantonese homecooking tonight. I had noodles, @greenvalefarm pork rump, mushrooms, bean shoots and a fresh bamboo shoot. Simple aromatics - onion, garlic, spring onion, homemade stock, soy, Chinese cooking wine, white pepper and fish sauce.

    Very easy to pull together, plus a plate of blanched Asian greens in the side. Plus there’s leftovers for lunch ☺

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  12. My clients at Livingroom in Malvern are rebranding their venue to Allium Food and Wine.

    It marks a departure from their past style of European Bistro and Café to reflect the move to Chef Michael Harrison’s Modern Gastronomy. It also will also end any confusion with ‘Living Room’ in Templestowe.

    The food is still local produce oriented but the influences are global. Local families are the Sunday focus with a shared table of dishes and quick, early Sunday night meals.

    There’s a kids menu which we sought advice on by Family focused Food Writer Ruth Bruten of @gourmetgirlfriend and Mum’s dining alone with the kids on weeknights will receive a free glass of wine.

    The service has moved on from café style and was recently described favourably by The Melbourne Review as “…The grace and seamlessness of a silver-service-trained ghost”.

    Changing the name is the final step after refreshing the decor and adding acoustically friendly touches.Think inner city style dining without the deafening noise in a place that’s comfortable for all ages.

    I’m now working on a few events which will include some tweet ups, as per usual with my clients. We hope you’ll come and see Allium Food and Wine for yourselves. (at Livingroom Restaurant & Cafe)

    Allium Food and Wine

    12 - 18 Claremont Avenue, Malvern, VIC, Australia
    03 9576 0356 | Allium.com.au
    Lunch, Wednesday – Sunday; Dinner, Tuesday - Sunday

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  13. Dalmatian style seafood risotto with the addition of Csabai, Kaiserfleisch, tomato, onion, garlic, peas and paprika. It’s not dissimilar to paella, in that you build it on a reduction of aromatics akin to a Sofrito.

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  14. New product of the year. Mind blowing tastiness. Can’t tell you anything about it yet …shhhh hush-hush! I loved it so much, that I said to my client I’d be happy to be paid with it.

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  15. Going back to my Asian roots. Garlicky lard fried snow pea sprouts with shrimp paste fried squid finished with my smoked eel stock. On the side, rice cooked with lup cheong and more veggies. Super tasty!

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