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Mellowing out in Canberra

Tack 24 June 2007 9


It has been a great day,

SWMBOB* has cooked the BEST Guinness beef stew, and I have opened a 1996 E&E Black pepper Shiraz. The “stew” is awesome, Great flavour, thick gravy and melt in you mouth beef, onion, potatoes carrots…. mmmmmm…….. The wine – complex nose with great blackberry notes on the palate and inherent quaff-ability….Mix with bread from baker’s delight; and wine in Riedel glasses; a great Canberra winters day and all seems right with the world …..

That is all

Have a great weekend 🙂

*She who must be obeyed 🙂

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9 Responses to
Mellowing out in Canberra
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Thumper 10:00 am 25 Jun 07

Home cooked and restaurant. Non stop for two weeks. And eaten in traditional Moroccan style with bread and no forks or spoons.

Nothing wrong with tagines, just some variety would have been nice.

ant 9:57 am 25 Jun 07

Tagine is food of the gods. Did you have home-cooked ones, Thumper, or restaurant ones? Wolfert reckons that restaurant dining isn’t as good as home cooking in Morocco and Tangiers. Must say, whenever I’ve taken a Tagine to a “bring food” thing, people mob it. I haven’t ventured to try and make Bisteeya yet though.

Thumper 8:31 am 25 Jun 07


No more tagines! After two weeks in Morocco I couldn’t face another bloody tagine…

On the other hand, Steak and guiness pie…

Danman 7:39 am 25 Jun 07

I made 8 hour greek style (garlic onion garlic rosemary garlic crushed tomatos garlic red wine and garlic) lamb shanks on sat-dee.

While they were cooking I made, set, and then grilled some polenta to serve it all on.

Went down a treat – will go down a treat today at lunch as well (For Mrs Danman on her days off… I forgot to bring it to work d’oh)

I think 8 hrs was a bit too long 🙂 the meat was falling off the bones – which is great – But the bones are good to help present it on a plate reather than just slapping it dowwn.

Taken with a nice cabernet merlot and shiraz cabernet – me and Mr Brother In Law To Be quite enjoyed it – and got quite “Chatty” after 2 bottles of red.

Ahh good wine – great food awesome company.

ant 7:41 pm 24 Jun 07

It’s the season for stews, all right. I recommend (for something different) looking up Moroccan food on the ‘net (Tagine will get you what you want). Better still, put “Paula Wolfert” into google, and try any of her recipes. Long slow cookers, not Indian-spicey but different and intriguing, and a great way to make cheap meat into butter-tender food of the gods.

If you can lay your hands on a preserved lemon, that will elevate the dish into something even more special. (Mine are still festering in their jars… my old ones were a tad old).

el 10:25 am 24 Jun 07

Tried Stilnox, NTP?

jemmy 9:17 am 24 Jun 07

Must be the weather, those crisp cold nights bringing out the need for some great-tasting comfort food! I did similar to Tack. Cooked up home-made italian pork sausages from Fyshwick market with lima beans in a rich tomato garlic saute. Like a cassoulet, but spicy sausage instead of duck. Served with beautiful crusty Dom’s bread. Heaven on a stick! (but without the stick).

Speaking of heaven, has anyone been outside the last couple of nights? The sky is crystal-clear and the stars are so sharp, and you can see the cloud of the milky way glowing across the sky. Look East half-way up, you are staring at the heart of our galaxy with its million-sun black hole.

tortfeaser 8:28 am 24 Jun 07

Sounds great. Replace bread with the rye sourdough from Silo and some cultured butter, add a fireplace and I don’t think you could find a much better evening. Maybe add a quince crumble and some double cream.

Ntp 12:10 am 24 Jun 07

Why has this been posted you may ask? Well it’s past midnight, I can’t sleep (and the drugs aren’t working) and honestly the sentiment is nice.

Have a great weekend everyone.

Ntp – Riot Admin and insomniac.

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