My fellowship / travelling stories: Food glorious food..

For those who love food as much as I do, you'll be in heaven. This week is a pure food blog week. After 2 weekends of travelling, I'm ready for a bit of a relaxing weekend in Sydney. If it is possible to do absolutely nothing in one weekend i have mastered that skill.

Friday I ventured down to Menya Noodle Bar. This place is touted to have some of Sydney's best ramen noodles. I looked at the menu and didn't feel like burning my tongue on 3 chilli's worth of Dragon ramen (although that's what they are famous for) so I had Kimchi with beef ramen which was rated one chili. The noodles were definitely well made, chewy and fresh with the appropriate amount of spiciness. For Fiona I like this better than Ajisen Ramen hands down, sorry :p

Saturday I decided to try out the local fare, ie kangaroo meat. You can get it at Coles for $5 for quite a bit. I split it into two, bought $1.5 worth of veggies and had a fantastic meal. Granted that it might not exactly be how the restaurants make their kangaroo meal for $35 but i had an awesome meal. Because kangaroo meat is so lean, people recommend cooking it rare to medium rare. However I think I will probably cook it longer next time, I'm not too sure whether my roo had stopped hopping yet when I served it on my plate :p

Sunday Cat and i went to Sydney Seafood School at the Sydney fish Market and took a 4 hour class on Seafood BBQ. It started at 11am and went on for 4 hours. During this time we had a 2 hour demonstration on how to prepare the squid, prawns, mussels, garfish and kingfish, plus also on how to tell when the seafood is fresh or not. The dishes we were taught to make were BBQ shrimp, BBQ squid on Thai salad, BBQ vegetable salad, Kingfish with wasabi mayonnaise, Garfish with parmasean cheese crust over a rocket salad, and mussels in garlic butter. Then we moved on to cooking in a group of 6. We prepared 6 dishes and promptly demolished it all. I forgot to take pictures of the dishes that we prepared seeing how hungry we were at 2:30pm. With the course they provided white wine to be paired with the meal and gave us a cooler bag each to bring home with 2 different sauces, chocolate and crackers. It was a lot of fun with all the dishes being straight forward and easy to prepare. I can definitely see myself replicating the recipes with the limited seafood that I'll have access to in Ontario. In May we are doing the sushi and sashami course with them, can't wait!