Background reading for foodies giving an insight into a true Melbourne melting pot of the famous Lygon Street in Carlton, Lygon Street is a well-researched, insightful and in-depth historical study of the multicultural history of the street and the businesses and eateries contained there. Lygon Street is both an interesting read from a cultural point of view and a culinary delight with recipes often passed from generation to generation or by an establishment was best known for. The reader is shown a diverse array of businesses as well as individual personal stories interviews from those who grew up in the area. As a reference tool, used more for background reading and insight into the influence of our migrant heritage Lygon Street makes for fascinating reading and leaves the reader with a desire to walk the length of the street, sampling the plethora of foods available. Although no actual reviews are given, prices nor current standing of the businesses this book is a delight for foodies wishing to know the history of the multicultural background in relation to food as is found along famous Lygon Street. At 359-pages this is quite a sizable book complete with bibliography for further reading and an index at the back referencing all businesses and individuals mentioned through its pages as well as all recipes shown in bolt text. The content lists chapter headings with food related titles as the book flows from the street's earliest history through to current day. Filled with historic photographs, portraits and lush colour pages of food. Found in a library's cookery section (641.5099451 HARD) Lygon Street is more a biography than a cooking book, a biography of a street best known for its multicultural background and with it the eateries contained there to. J.S.
Showing posts with label multicultural. Show all posts
Showing posts with label multicultural. Show all posts
Monday, 16 May 2011
Lygon St.: stories and recipes of Melbourne's melting pot
Harden, M 2008, Lygon Street: stories from Melbourne's melting pot, Murdoch Books Australia, Millers Point, NSW.
Background reading for foodies giving an insight into a true Melbourne melting pot of the famous Lygon Street in Carlton, Lygon Street is a well-researched, insightful and in-depth historical study of the multicultural history of the street and the businesses and eateries contained there. Lygon Street is both an interesting read from a cultural point of view and a culinary delight with recipes often passed from generation to generation or by an establishment was best known for. The reader is shown a diverse array of businesses as well as individual personal stories interviews from those who grew up in the area. As a reference tool, used more for background reading and insight into the influence of our migrant heritage Lygon Street makes for fascinating reading and leaves the reader with a desire to walk the length of the street, sampling the plethora of foods available. Although no actual reviews are given, prices nor current standing of the businesses this book is a delight for foodies wishing to know the history of the multicultural background in relation to food as is found along famous Lygon Street. At 359-pages this is quite a sizable book complete with bibliography for further reading and an index at the back referencing all businesses and individuals mentioned through its pages as well as all recipes shown in bolt text. The content lists chapter headings with food related titles as the book flows from the street's earliest history through to current day. Filled with historic photographs, portraits and lush colour pages of food. Found in a library's cookery section (641.5099451 HARD) Lygon Street is more a biography than a cooking book, a biography of a street best known for its multicultural background and with it the eateries contained there to. J.S.
Background reading for foodies giving an insight into a true Melbourne melting pot of the famous Lygon Street in Carlton, Lygon Street is a well-researched, insightful and in-depth historical study of the multicultural history of the street and the businesses and eateries contained there. Lygon Street is both an interesting read from a cultural point of view and a culinary delight with recipes often passed from generation to generation or by an establishment was best known for. The reader is shown a diverse array of businesses as well as individual personal stories interviews from those who grew up in the area. As a reference tool, used more for background reading and insight into the influence of our migrant heritage Lygon Street makes for fascinating reading and leaves the reader with a desire to walk the length of the street, sampling the plethora of foods available. Although no actual reviews are given, prices nor current standing of the businesses this book is a delight for foodies wishing to know the history of the multicultural background in relation to food as is found along famous Lygon Street. At 359-pages this is quite a sizable book complete with bibliography for further reading and an index at the back referencing all businesses and individuals mentioned through its pages as well as all recipes shown in bolt text. The content lists chapter headings with food related titles as the book flows from the street's earliest history through to current day. Filled with historic photographs, portraits and lush colour pages of food. Found in a library's cookery section (641.5099451 HARD) Lygon Street is more a biography than a cooking book, a biography of a street best known for its multicultural background and with it the eateries contained there to. J.S.
'Broth of fresh air' featured article, M: Melbourne inside out magazine
Unreich, R 2011, ''Broth of fresh air', M: Melbourne inside out, 1 May, 2011, p. 10, John Fairfax, Newcastle, NSW.
In this featured article, Rachelle Unreich takes us on a veritable tour of Melbourne's multicultural food scene through a seasonal favourite: soup. With the cold weather well and truly setting in and Melburnians bracing for record lows, an aromatic, hearty bowl of broth can be a panacea for the winter-weary soul. Unreich's list includes familiar favourites such as Pelligrini's and the Station Hotel, but also other welcome additions for the more adventurous. This list may not be comprehensive; certainly, there are other (deserving) restaurants, but it does provide soup enthusiasts of every persuasion a starting point to start their adventure. W.V.
Got a secret soup place you want to recommend? Comment below!
In this featured article, Rachelle Unreich takes us on a veritable tour of Melbourne's multicultural food scene through a seasonal favourite: soup. With the cold weather well and truly setting in and Melburnians bracing for record lows, an aromatic, hearty bowl of broth can be a panacea for the winter-weary soul. Unreich's list includes familiar favourites such as Pelligrini's and the Station Hotel, but also other welcome additions for the more adventurous. This list may not be comprehensive; certainly, there are other (deserving) restaurants, but it does provide soup enthusiasts of every persuasion a starting point to start their adventure. W.V.
Got a secret soup place you want to recommend? Comment below!
Wednesday, 11 May 2011
Flavours of Melbourne: a culinary biography
O’Brien, C 2008, Flavours of Melbourne: a culinary biography, Wakefield Press, South Australia.
In her culinary biography book of Melbourne Charmaine O'Brien, a passionate food writer, explores how diverse significant events in the city’s history have influenced the changing eating habits of Melburnians. The author leads the reader through different gastronomic epochs of Melbourne’s past, beginning with a natural diet of indigenous people before white settlement - passing through Gold rush, the Great Depression, two World Wars, Melbourne Olympic games, the changing immigration policy - and finishing with a modern culinary assortment. Each chapter contains relevant recipes of a particular time period. The book includes recommendations on some close to city restaurants and cafes with reviews on their historical connections or as examples of good quality food. V.O.Always a new tasty offer - IKEA Catalogue 2011
'Always a new tasty offer' 2011, IKEA Catalogue 2011, IKEA, pp.373-375.
These pages in IKEA’s home furnishing catalogue reveal this year’s food special deals at IKEA’s restaurant and bistro. IKEA’s restaurant offers a broad variety of traditional Swedish cuisine, local favourites, and a kid’s menu at low prices. Here you can start your gastronomic day tour with a hearty breakfast, choose the legendary Swedish meatballs for lunch not forgetting about the hot soup and fresh salads, grab a quick coffee and cake for afternoon tea, or a hot dog and ice-cream in a bistro at your departure. V.O.
These pages in IKEA’s home furnishing catalogue reveal this year’s food special deals at IKEA’s restaurant and bistro. IKEA’s restaurant offers a broad variety of traditional Swedish cuisine, local favourites, and a kid’s menu at low prices. Here you can start your gastronomic day tour with a hearty breakfast, choose the legendary Swedish meatballs for lunch not forgetting about the hot soup and fresh salads, grab a quick coffee and cake for afternoon tea, or a hot dog and ice-cream in a bistro at your departure. V.O.
Sunday, 8 May 2011
A guiding light
Rousseau, N 2011, ‘A guiding light’, The Age, 22 February 2011, p.1 (Epicure section), viewed 24 April 2011, <Factiva database>.
In this article Rousseau, a Cheap Eats guide's editor, presents the listing of eleven winners across various categories in 2011’s The Age Cheap Eats book. The article reviews the cuisine features of splendid Melbourne’s dining venues at sensible prices. Also several former Cheap Eats editors explore the changing trends and fads of Melbournians’ eating preferences over the past decade. The article refers readers to The Age Cheap Eats 2011 book. V.O.
In this article Rousseau, a Cheap Eats guide's editor, presents the listing of eleven winners across various categories in 2011’s The Age Cheap Eats book. The article reviews the cuisine features of splendid Melbourne’s dining venues at sensible prices. Also several former Cheap Eats editors explore the changing trends and fads of Melbournians’ eating preferences over the past decade. The article refers readers to The Age Cheap Eats 2011 book. V.O.
yourRestaurants website
yourRestaurants is the most comprehensive online restaurant guide covering thousands of dining venues and their reviews in Melbourne, Sydney, and other major cities in Australia. The guide allows searching or browsing the collection by State, Region, Cuisine type, Open hours, and Features options. yourRestaurants also gives an opportunity to the client to create their own personalised list of favourite restaurants or to use already pre-organised selection of lists. The guide provides the information on various food Events and News and offers Recipes finder option. The mobile phone version of yourRestaurants guide is also available. V.O.
Sweet And Sour Fork blog
Ming 2011, Sweet And Sour Fork, weblog, viewed 29 April 2011, <http://sweetandsourfork.blogspot.com/>.
Lentil as Anything
'Lentil as Anything' 2011, Wikipedia, wiki article, viewed 29 April 2011, <http://en.wikipedia.org/wiki/Lentil_as_Anything>.
This article in Wikipedia reviews a group of Melbourne based organic, vegetarian restaurants, Lentil as Anything, with an extensive variety of ethnic cuisine, ranging from African to Asian cooking. The article reveals that restaurants are part of a multicultural non-profit organisation, which provides support and training to people from disadvantaged socio-economic backgrounds. The authors observe that despite applying a unique operational concept based on a 'pay-as-you-feel' philosophy, the restaurants still depend upon the generosity of their patrons and suppliers. Numerous volunteers not only contribute their time and skills towards the restaurants’ functionality, but also participate in live music performances or artworks donations. From my own visitation to one of the restaurants at the Abbotsford Convent, the combination of peaceful surroundings of the beautiful gardens and a great food on a budget leaves an unforgettable impression of unity of a local community spirit. V.O.
This article in Wikipedia reviews a group of Melbourne based organic, vegetarian restaurants, Lentil as Anything, with an extensive variety of ethnic cuisine, ranging from African to Asian cooking. The article reveals that restaurants are part of a multicultural non-profit organisation, which provides support and training to people from disadvantaged socio-economic backgrounds. The authors observe that despite applying a unique operational concept based on a 'pay-as-you-feel' philosophy, the restaurants still depend upon the generosity of their patrons and suppliers. Numerous volunteers not only contribute their time and skills towards the restaurants’ functionality, but also participate in live music performances or artworks donations. From my own visitation to one of the restaurants at the Abbotsford Convent, the combination of peaceful surroundings of the beautiful gardens and a great food on a budget leaves an unforgettable impression of unity of a local community spirit. V.O.
Taste of Georgia
Georgia is a country located in South-Western Asia, bordering the Black Sea, between Turkey and Russia.
The Georgian cuisine is diverse and quite distinctive, including elements of Mediterranean, Middle Eastern and European cookery traditions.
Taste of Georgia is one and only Georgian cafe/restaurant in Melbourne. You will find here dishes with various combinations of lamb, pork, eggplant, onion, garlic, tomato, coriander, walnuts and pomegranate prepared in grills, stews or as part of fresh salads.
Khachapuri is traditional Georgian cheese stuffed bread and is very delicious.
Chebureki is grilled minced meat sprinkled with sumac and onion slices, wrapped in a thin lavash like bread.
Khinkali is beautifully twisted knobs of dough, usually stuffed with meat and spices (served boiled or steamed). The traditional khinkali includes meat, but can be also filled with mushrooms and cheese/curd.
Badrijan Nigzit is roasted eggplant strips, served flat and topped with walnut paste, garlic, herbs. Sweet and savoury, it’s one of my favourites.
Shashlyk, probably the most famous Georgian meat dish, is fire roasted chunks of pork, lamb or chicken marinated in authentic sauce adding irresistible flavour to it.
Tabaka is crisp chicken served with a thinned pkhali paste made from spinach, walnut, garlic and herbs. Another unique Georgian sauce is tkemali. Taken in small doses alongside cheese, khachapuri, or meat, this sour plum sauce is considered to be a cleanser.
Bon Appetite!
V.O.
The Georgian cuisine is diverse and quite distinctive, including elements of Mediterranean, Middle Eastern and European cookery traditions.
Taste of Georgia is one and only Georgian cafe/restaurant in Melbourne. You will find here dishes with various combinations of lamb, pork, eggplant, onion, garlic, tomato, coriander, walnuts and pomegranate prepared in grills, stews or as part of fresh salads.
Khachapuri is traditional Georgian cheese stuffed bread and is very delicious.
Khinkali is beautifully twisted knobs of dough, usually stuffed with meat and spices (served boiled or steamed). The traditional khinkali includes meat, but can be also filled with mushrooms and cheese/curd.
Badrijan Nigzit is roasted eggplant strips, served flat and topped with walnut paste, garlic, herbs. Sweet and savoury, it’s one of my favourites.
Shashlyk, probably the most famous Georgian meat dish, is fire roasted chunks of pork, lamb or chicken marinated in authentic sauce adding irresistible flavour to it.
Tabaka is crisp chicken served with a thinned pkhali paste made from spinach, walnut, garlic and herbs. Another unique Georgian sauce is tkemali. Taken in small doses alongside cheese, khachapuri, or meat, this sour plum sauce is considered to be a cleanser.
Bon Appetite!
V.O.
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