Spanakopita

This Spanakopita was one I saw on the SBS show - Food Safari. It was made by a lovely chef named Dimitra Alfred and I made it exactly to her family recipe except that I used Yarra Valley Persian Fetta instead of normal fetta and Allpsice instead of Nutmeg. Gorgeous.

The recipe can be found at the Food Safari Website.

imPRESSive

As a Melbourne Food Blogger, I realise that this late report on a new Melbourne institution - The Press Club - is extremely lax of me. Unfortunately it has taken this long for the stars to align: a suitable occasion, suitable company, and suitable interest in the venue from J. We booked for the 9pm sitting so after a few Martini's at the Westin, headed down to Flinders Street near the corner of Exhibition where lies the entrance to this den of Grecian wonder...

Our little group (of four - one being a Greek Vego...) chose to go with the $65 per person 'Kerasma' - 'to treat' tasting menu which includes 6 courses (there are also a $55 and $75 Kerasma at 5 and 7 courses respectively). I won't go into absolutely everything we had, but please let me create the mood...

Our extravaganza began with a beautiful little appetizer which I called 'Greek Salad in a Glass' but which probably has a much nicer name... It consisted of a liquid concoction (drink) which contained (among other things) cucumber, tomato, and onion. Skewered across the top were pieces of gently fried Halloumi cheese - a winner.

As each course followed the other, I started to regret only missing two meals in the lead-up to this epicurious event. Next time I will try to starve myself for at least 24 hours prior! The food just kept coming - lovely little morsels rounded out by an asolutely superb slow-roasted lamb dish which was just dreamy. The dessert (of which I am not normally a fan) platter also must be seen (and tasted) to be believed, photographs cannot do it justice.

Our table was situated directly in front of the kitchen (my view - with slightly craned neck - can be seen below). This was just perfect for me! I would have paid extra for this table as there is nothing I like more that watching the inner workings of a top class kitchen. For some people though, this position might prove a little too busy or noisy, but not for me - bring it on!

I will definitely be back at The Press Club in future, perhaps for a business lunch, perhaps for a special dinner - either can be accomodated but as usual I will not complain if the bill is picked up by the company and I can have a chance to sample more of the extensive (and impressive) wine list.

Stalactites? Probably not...

I have heard so much about Stalactites Greek restaurant over the last 6 years I have lived in Melbourne, that it was almost certainly not going to live up to its "quality cuisine" tag. Last night, J had a colleague visiting Melbourne who he had offered to take out to dinner. Said guest had a hankering for some quality Greek cuisine, so where else would we head, but to Stalactites, another Melbourne 'institution'.

For a short time in my younger days I was blessed with a pair of wonderful Greek step-grandparents, both of whom could cook up a storm (mainly the grandmother, although the granfather brewed a wicked Ouzo and marinated some truly heavenly olives). I digress. This only means that unfortunately for me I know what good Greek food tastes like.

I won't go as far as to say that I did not find any at Stalactites, but I can say that every plate we ordered was in some way carcinogenic. Between the three of us we ordered the Spanakopita and Calamari for Appetizer and a Meat Platter (to share) with one serve of Mousakka for mains. The Spanakopita was a 'roll', not cooked as I understand the traditional way - in a baking tray - it was dry, lets leave it at that. The Calmiari was OK, deep fried and with a large douse of lemon juice, nice. The Meat Platter was mainly burnt, big, but burnt. The Mousakka (which I was most looking forward to) was not only burnt, but cool and served with THE soggiest excuse for vegetables and barely boiled white rice - not good.

Sorry Stalactites, next time a visitor or friend asks for a recommendation on quality Greek cuisine I'll be sending them elsewhere... unless they are in the market for a 4am Souvlaki at which you do excel.