A wonder to think it was only a couple of weeks ago that we’d arrived in Melbourne and come over to Grouse for dinner. I am still amazed thinking about the wonderful dinner your house mates cooked, and the warm hospitality you all extended to us. I mean, you guys even vacuumed!
It was the sort of meal our our family adores: felafel, tabulleh, hummus, baked tomatoes, and yummy chocolatey dessert. So very very good. Izzy, you picked a good crowd. Thank you Gousers for a lovely evening.
The rest of the two days in Melbourne sped along, visiting Betty at Montclair, and re-grouping. We ate at Dandelion in Ellwood. Such magnificent food, and great company.
Durga cooked us sambar and idlis with a killer green coconut chutney one morning, and you traveled all the way over from Carlton to have some with us. Yes, I would have hopped on a tram for those too!
The Cattapans sent us on our way with a charming afternoon tea, complete with coconut cake and scones which Giselle had baked. Her pretty tea service on a flowered tablecloth reminded me of how special a sit down afternoon tea can be.
- 1 cup arborio rice
- 1 cup white white
- 1 litre chicken stock ( or water for your vegan householders)
- 5 pods garlic, peeled and chopped
- salt to taste
- a tablespoon of butter or olive oil
- 1 cup shelled garden peas
- a few stalks flat leaf parsley, chopped
- 2-3 stalks spring onion, chopped
- Pop the water or stock in a small pan on a back burner, and keep warm on the stove.
- In your heavy pot, melt the fat, and stir in the garlic till fragrant, just a few seconds.
- Add the rice, and stir well, coating with the oil/butter. Stir continuously until the grains turn from clear to translucent.
- Add the wine and stir well until all the liquid is absorbed.
- Now start adding the stock. Add a cup at a time, and as the liquid is absorbed, add more and keep stirring gently.
- If you run out of stock, you can use warm water.
- Your risotto will be ready after about thirty minutes of stirring. The grains should be chewy and al dente.
- At this point, add the peas, and the chopped greens, and stir in some salt to taste. Turn off the heat and remove from the stove.
- Serve warm, with cracked pepper and parmesan cheese.