What's on the Menu

[Tricky Micky]

18 minutes ago, MUZZY said:

Thais are brilliant at contrasting flavours in their food. I made a Thai chicken curry recently. It was lovely as it was but for my first bowl I forgot to garnish with coriander. The second bowl with coriander was so much better.

So true Muzzy, they're incredible with the ingredients they use. Mostly simple but too max effect.

[Tricky Micky]

10 hours ago, RDT2 said:

The end result washed down with Emu Export Clone.

Awesome stuff, fantastic! RDT2, looks blaaaardy delish mate.

[Classic Brewing Co]

OK you are probably thinking same boring old fish & chips, this is Flathead & it's pretty good, now it's a Saturday night TV dinner.

Attention: @stquinto  NO Vinegar & Mushy Peas 

 

[stquinto]

16 hours ago, Classic Brewing Co said:

I love Fish & Chips but not with Vinegar & Mushy Peas, it's a Pommy' thing.

Wouldn’t be my first choice Phil, but when in Rome …

 

[Classic Brewing Co]

7 hours ago, stquinto said:

Wouldn’t be my first choice Phil, but when in Rome …

 

Yeah I understand, the Mushy Peas aren't so bad, Vinegar has it's place in many recipes but to me it completely overpowers the fish due to being so delicate but everyone to their own. 

[Malter White]

On 3/5/2022 at 5:43 AM, Classic Brewing Co said:

I love Fish & Chips but not with Vinegar & Mushy Peas, it's a Pommy' thing.

Are mushy peas and vinegar a Pommy thing or is your opinion of them a Pommy thing, Phil?
If it's the foods, that could explain the origins of the great South Aussie delicacy, the pie floater. Are you familiar with it, @stquinto?

Edited March 5, 2022 by MUZZY

[Classic Brewing Co]

9 minutes ago, MUZZY said:

Are mushy peas and vinegar a Pommy thing or is your opinion of them a Pommy thing, Phil?
If it's the foods, that could explain the origins of the great South Aussie delicacy, the pie floater. Are you familiar with it, @stquinto?

Yeah Muzzy I had an English girlfriend years ago & played Darts with lot's of English (Pommy) blokes & every time they had fish & chips they had to smother it in vinegar, the mushy peas with fish & chips is mainly seen in English Movies/TV etc.

Pie Floaters of course are different & a SA icon but the poms probably want vinegar on them too 

[Malter White]

1 minute ago, Classic Brewing Co said:

Pie Floaters of course are different & a SA icon but the poms probably want vinegar on them too 

I distinctly remember pie floaters being served at the pie cart on North Tce in the '70s with mushy peas + tomato sauce + vinegar + salt & pepper.
A South Aussie icon but origins may be from old Mother England according to this article:
https://australianfoodtimeline.com.au/pie-floater-invented/

[Classic Brewing Co]

9 minutes ago, MUZZY said:

I distinctly remember pie floaters being served at the pie cart on North Tce in the '70s with mushy peas + tomato sauce + vinegar + salt & pepper.
A South Aussie icon but origins may be from old Mother England according to this article:
https://australianfoodtimeline.com.au/pie-floater-invented/

Yes I agree the vinegar & sauces were always there if you wanted them, they even had chilli sauce.

The peas were actually a thick soup. I love Pie Floaters & I remember having them at the Railway Station, GPO, Norwood even in Mount Gambier there was one. Cheers.

What is a Pie Floater? 

A pie floater is a beef pie served on top of a green pea soup, which is usually thick and mushy rather than smooth like regular pea soup. It’s often often topped with Australian style tomato sauce (quite similar to American ketchup), but other traditional sauce options include mint sauce, bbq sauce, gravy or even malt vinegar depending on your preference.

The pie floater tradition dates back to the 1870’s, when the original fleet of horse-drawn pie carts would traverse the city streets. Hordes of hungry locals would line up at the carts for a “Floater” as a quick dinner before heading out, or a late night snack before heading home.

With time, the horses morphed into modern food trucks, still drawing the long tram-style carts across the city. Unfortunately nowadays, despite being a South Australian Heritage Icon, the humble pie cart is a rare sight. These days you’re more likely to score a pie floater from a pub, restaurant or bakery – or homemade of course!

[Malter White]

7 minutes ago, Classic Brewing Co said:

Yes I agree the vinegar & sauces were always there if you wanted them, they even had chilli sauce.

The peas were actually a thick soup. I love Pie Floaters & I remember having them at the Railway Station, GPO, Norwood even in Mount Gambier there was one. Cheers. 

I don't remember the chilli sauce. Not saying it wasn't there,I just don't remember it.
And yes I've had floaters at all 3 Adelaide carts. I didn't know there was a Mt Gambier one.
I've also made a few adaptations of the pie floater. I sub out the pea soup for canned baked beans and sometimes do a pasty instead of the pie. And of course the pie must be plated upside down or it's not authentic.  

[Classic Brewing Co]

1 minute ago, MUZZY said:

I don't remember the chilli sauce. Not saying it wasn't there,I just don't remember it.
And yes I've had floaters at all 3 Adelaide carts. I didn't know there was a Mt Gambier one.
I've also made a few adaptations of the pie floater. I sub out the pea soup for canned baked beans and sometimes do a pasty instead of the pie. And of course the pie must be plated upside down or it's not authentic.  

My favourite was a Potato Pie or a Curry Pie but any of them were OK, I hardly ever put any sauce or anything on them apart from Pepper & Salt, they should never have been forced to move, bloody councils.

[Malter White]

6 minutes ago, Classic Brewing Co said:

My favourite was a Potato Pie or a Curry Pie but any of them were OK, I hardly ever put any sauce or anything on them apart from Pepper & Salt, they should never have been forced to move, bloody councils.

I think the Adelaide Casino had a big say in the demise of the North Tce cart.

[Classic Brewing Co]

1 minute ago, MUZZY said:

I think the Adelaide Casino had a big say in the demise of the North Tce cart.

Yes that would be right, better to go & gamble when you are drunk, not sit down & have a meal & go home. 

[Pezzza]

I have watched a bit of The Cook and the Chef series in more recent times on SBS with Barossa cook Maggie Beer and chef Simon Bryant from Adelaide... was pretty funny one episode from memory I think after Simon and one of his Chefs had finished their job in the fancy Hilton? Hotel Restaurant that night they raced (around the corner maybe into Gouger Street?) and were feasting on a Pie Floater and waxing lyrical about this item of South Australian culinary excellence upside down pie and all  : )  

I was lucky enough in late 2000s to stay at the Hilton with work and then have a few good feeds in Gouger St... there was plenty to choose from... and I do believe that I did see Simon Bryant the Boss there at some stage (his photo off the internet below)... but I cannot remember seeing a piecart in Gouger Street... but maybe that was only on the weekends or something?

Suspect you Adelaideans would know...

 

[Classic Brewing Co]

1 minute ago, Itinerant Peasant said:

I have watched a bit of The Cook and the Chef series in more recent times on SBS with Barossa cook Maggie Beer and chef Simon Bryant from Adelaide... was pretty funny one episode from memory I think after Simon and one of his Chefs had finished their job in the fancy Hilton? Hotel Restaurant that night they raced (around the corner maybe into Gouger Street?) and were feasting on a Pie Floater and waxing lyrical about this item of South Australian culinary excellence upside down pie and all  : )  

I was lucky enough in late 2000s to stay at the Hilton with work and then have a few good feeds in Gouger St... there was plenty to choose from... and I do believe that I did see Simon Bryant the Boss there at some stage (his photo off the internet below)... but I cannot remember seeing a piecart in Gouger Street... but maybe that was only on the weekends or something?

Suspect you Adelaideans would know...

That was a good series but it ended a while ago, Simon was the Head Chef at the Hilton for about 10 years, here's some stuff from his blog for those who are interested. I am pretty sure on one episode they touched on the Pie Floater. 

I'm a chef, no longer the exec chef at Hilton Adelaide which was home for around 10 years, but I'm still rattling pots and pans around. I guess my day job is creative director for the longest running national food festival in Australia; Tasting Australia

I'm a sometime television presenter (with that force of nature and all round good food, Barossa girl Maggie Beer) on the ABC's "The Cook and The Chef". We knocked out over a 150 episodes of the series and I have hung my clogs up from TV for a while.

Before all this I was in Melbourne where I started cooking twenty odd years ago. Thai and Indian (my first cooking gigs) will always be sentimental favorites on my menus. I love the economy of, and the explosive but harmoniously balanced flavours of both these cuisines. I still cook a lot in this style for my home meals.

I moved to Adelaide shortly after Cheong Liew made The Grange Restaurant his home. I had flown over one night to eat his menu (still one of the most memorable meals I have ever had), and pretty soon after had a job in the Hilton kitchens.

It took a while to get into The Grange Kitchen but I ended up as a Chef De Partie in the meat section and was introduced to Cheong's classic French technique and a myriad of Malaysian/Chinese flavours.

As far as describing a food philosophy, these days I just want the most ethically sourced, local and fresh ingredients. I reckon my job is just to get these onto a plate with the minimum of fuss and let the produce shine.

Forget about chefs getting all the limelight for a moment, it's about the product and the producer these days for me. The chef is just a vehicle to get their hard work on the plate. If you grow your own food I am sure you will agree, you just want to cook simply and honestly to do justice to the amazing flavor that good produce exudes.

Being able to cook for someone is one of the nicest thing you can do, but (and this is a big BUT) the choices you make when you shop are as important to me as the cooking.

Oh, and when I'm not cooking, here's how I like to keep busy...

AMBASSADOR FOR:

• Animals Asia Foundation
• The Animal Welfare League, SA
• RSPCA Choose Wisely Campaign
• The Department of Environment and Heritage Kitchen Garden Foundation
• Premium Food and Wine from South Australia’s Clean Environment
• Oxfam GROW and FAIR
• Meat Free Week
• Adelaide Bee Sanctuary
• Australian International Year of Pulses

 

TASTING AUSTRALIA:

• Co-Creative Director - 2014, 2016 & 2017
• Festival Director - 2018 & 2019

 

“LEGUMEER” AND “SOMETIMES-PURVEYOR” OF:

• dirt(y) inc – gm free, artisan style wholefoods

 

AWARDS AND PRESENTATIONS AND BLAH BLAH INCLUDE:

• 2014 The Advertiser Food Awards - Adelaide Food Legend
• 2008 Restaurant and Catering Association (SA) – Chef of the Year
• 2007 Hotel Management Magazine Awards Excellence – Executive Chef of the Year

 

 

Are you a chef?
Let's talk!

Buy some essential products!

Make up your mind would ya?!

Me and my fancy event catering

Fast and
furious catering!

[Classic Brewing Co]

That's a long way to the bottom isn't it IP 

[Malter White]

3 hours ago, Itinerant Peasant said:

but I cannot remember seeing a piecart in Gouger Street... but maybe that was only on the weekends or something?

Suspect you Adelaideans would know...

I don't know of a pie cart being on Gouger St. There might have been but I'm unaware of it. Used to be one on Franklin St adjacent the GPO.

[Pezzza]

In the great campaign to use fresh garden products, go low carb, and also to find more ways of enjoying plentiful Zooks these spirals cooked briefly in my pot roast sauce come up really quite nicely... even sort-of a texture reminiscent of pasta... blob of butter also always helps ; )

Just going into the pot:

 

 

 

[Pezzza]

10 minutes ago, MUZZY said:

I don't know of a pie cart being on Gouger St. There might have been but I'm unaware of it. Used to be one on Franklin St adjacent the GPO.

There yer go Muzzler... you got it in one... I reckon that is the Pie Cart where Chef Simon B and his mate would have wandered off to after finishing up their evening's work at the Hilton... not very far away... just turn left out the front and head North to the GPO -- in the opposite direction to Gouger : )  

Gouger had some beauts - my memory was of Gaucho's Meat-fest, Concubine tasty dumplings w great spicy dipping sauces, and Nu Thai for some good spicy hot-hot Thai cuisine including Tom Yum Soup... good old Adelaide! 

And on a brief Web look-up those three all seem to be there still 15+years later ; )

[Classic Brewing Co]

28 minutes ago, MUZZY said:

I don't know of a pie cart being on Gouger St. There might have been but I'm unaware of it. Used to be one on Franklin St adjacent the GPO.

Correct, Cowley's & Balfour's were the original Pie Carts in Adelaide CBD, North Terrace & Franklin Street.

[Malter White]

@Itinerant Peasant Gouger St is highly renowned for it's great eateries. A bit like Lygon St in Melbourne. Personally I rarely go to the city to eat even though it's not too far from home. I really should try Gauchos some time. I've heard only great things about it.
The GPO pie cart would be about 100-150m from The Hilton.

[stquinto]

9 hours ago, MUZZY said:

Are mushy peas and vinegar a Pommy thing or is your opinion of them a Pommy thing, Phil?
If it's the foods, that could explain the origins of the great South Aussie delicacy, the pie floater. Are you familiar with it, @stquinto?

G’day Muzz mate! I have had something pretty similar in the north of  England one time but many moons ago…. 
Shame when your cultural heritage gets lost, but still I’d draw the line at boiled tripe…

[stquinto]

1 hour ago, Itinerant Peasant said:

In the great campaign to use fresh garden products, go low carb, and also to find more ways of enjoying plentiful Zooks these spirals cooked briefly in my pot roast sauce come up really quite nicely... even sort-of a texture reminiscent of pasta... blob of butter also always helps ; )

Just going into the pot:

 

 

 

Looks amazing IP mate! I think I’ll be back int the veggies purdah when I get back, been overdoing the red meat this weekend. Likewise for the carbs

[stquinto]

9 hours ago, Classic Brewing Co said:

The peas were actually a thick soup. I love Pie Floaters & I remember having them at the Railway Station, GPO, Norwood even in Mount Gambier there was one. Cheers.

Interesting stuff Phil mate, I think this has been discussed before. I’m game anyway

[Classic Brewing Co]

2 minutes ago, stquinto said:

G’day Muzz mate! I have had something pretty similar in the north of  England one time but many moons ago…. 
Shame when your cultural heritage gets lost, but still I’d draw the line at boiled tripe…

Anyone who eats tripe needs to go & have a look around & see what wonderful  food is available these days, why would you want to eat the lining of a cows stomach  but I do understand the poverty thing.