Pasta, pasta, pasta!

I recently gave a demonstration at my school to a group of year 10 students. It was the result of a casual conversation I had had with a colleague. I had asked her if she ever gets professionals in to do cooking demonstrations for the kids; she lamented that she'd love to, but it's just too expensive. Before I had any time to think about it, the words, "I'd do it!' had come out of my mouth.

I knew it was pasta I would cook. It's what I love! Not a week goes by when I don't cook pasta at home - from scratch - for other pasta lovers. It's so much fun to get the kitchen dirty; to roll up your sleeves and dust flour everywhere.

On the morning I was surprised how passive the students were. Didn't ask questions and some, to my surprise, didn't seem to show any interest whatsoever. There were a few though that watched with keen intent and were keen to try the end-product. When my colleague asked me to write down my recipes - because some students had asked for them - I was somewhat surprised. But there you go! Here's my recipe:

Classic Pasta

• 300 g of OO' flour
• 300 of fine semolina
• 3 whole (free range organic) eggs
• 5 (free range organic) egg yolks
• salt

I like to use a mixer with a good dough hook, or a trusty bread oven, but you can make this by hand. If you do, bare in mind that it's hard work! Combine the flour and semolina with the salt, eggs and egg yolks. In the mixer, bread oven or by hand, kneed the dough until it's well combined and you get a silk-like texture [usually between 6-8 minutes]. Cover in cling film and put in the fridge for at least one hour.

Take it out and roll it as flat as you can with a rolling pin. If you have a pasta maker, roll it through several times until you get your desired thickness. Cut it into thick strips (parpadelle), finer strips (fettuccine) or use the attachment to make spaghetti. Cook almost immediately or freeze for another day.

Classic Pesto:

• 1 large bunch of basil
• 200 g of Parmesan cheese (freshly grated)
• 50g of pine nuts
• 2 cups of rocket lettuce
• 150 mL of olive oil (extra virgin)
• 50 grams of pitted black olives
• 1 tsp of rock salt
  

Combine all the ingredients (except for the olive oil) in a food processor and use the pulse functions until you get a rough, rustic texture. Remove mixture to a mixing bowl and add the olive oil. Stir well and add salt [and pepper to taste].

Smokeytown Cafe [Creswick,VIC]

Most of us work hard throughout the week, and when our weekends finally arrive we like spend that small and precious amount of time enjoying ourselves. If you're a hopeless food junkie like me, then your weekends will no doubt involve an experience dining out somewhere. For me, Friday's have a Christmas-like feeling about them; it feels different and somehow, you expect more. My second visit to Smokeytown Cafe didn't feel Friday-like or even Christmas-like, in fact, it was like rain on Christmas day.

The period furniture and Art-Deco theme create a warm and welcoming atmosphere; particularly on this unusually cold February evening. Initially the service is prompt and we're welcomed by a friendly and not too zealous waiter. The menu is an eclectic mix of the 'usual suspects', but the specials board provides more hope with some interesting and unusual dishes. Chicken with banana and Camembert; Grilled prawns with spinach, roasted red peppers and rice; and, Fillet Mignon with wild mushrooms. We order a starter of herb and garlic breads and I decide on the grilled prawns. I was having visions of a tapas-like dish and the flavours of Spain.

The starters arrive, albeit after 20 minutes or so, and overall they're rather tasty. Nice warm, crusty bread oozing hot, melted butter with herbs and garlic. We continue to chat, eat and sip our wine. Tonight it's a local Sauvignon. The restaurant has a warm, old-world feeling about it and I'm really starting to feel welcomed and comfortable. Our mains arrive and I quickly scan the table to see what offerings my friends have ordered. Each plate has its own unique presentation and I'm impressed by the portions. My prawns are served in 'kitsch' clam shells with a lashing of fresh parsley and the faintest hint of chilli.

While the overall product was 'ok', the dish lacked a real sense of identity. It wasn't uniquely Spanish, nor did it have classic Mediterranean flavours. It was comfortable but didn't really set my mouth on fire. The tomato sauce was a 'touch' bland and acidic. I also wish the rice would have been fluffy and light, rather than tough and sticky. After adding a generous amount of salt, and lots of freshly-cracked black pepper for fire, the prawn dish cut it - albeit barely.

I left Smokeytown that night wondering, 'what could have been?' The ambiance, decor and starters were all promising, but I felt overwhelmingly disappointed with my choice of main. Portions were good, but stick to the good ol' staples.

Big Fig Cafe [Talbot, VIC]

... "exciting food that's a cut above the local competition which doesn't try to be something it's not!"


When we go out, we all have an idea about the type of experience we're seeking. It starts with the booking early in the week: were they friendly? helpful? Then you start thinking about what you might order: steak? Thai noodle salad? The night arrives and you're there smack on time. Instantly you get a positive vibe. After reading the menu the waitress points out the specials up on the board. You're overwhelmed by the choice but it's all very exciting. You order antipasto as a starter and spiced Moroccan lamb for your main. You're sipping your wine when your meal arrives; it looks the same as you imagined and it quenches that craving you've had for days.

When I visit Big Fig I feel like I can tick all the above boxes. The first thing that gets me in the mood for dining is the atmosphere; you can always be sure that Nicole and Fiona will have an eclectic mix of music subtely humming away in the background. The modern track lighting and kitsch 60s downlights also provide the right balance of brightness; not in your face and not so bright as to reveal your deepest and darkest secrets. Other diners are usually an interesting mix of 'human curios', who are scattered amongst the few, neatly-arranged tables inside. In warmer months 'the curios' tends to spill outside for a spot of al fresco dining, which brings a 'Brunswick Street-like' feeling to the often quiet streets of Talbot.

Tonight I order the anitpasto [$7.50] and the lamb kofta [$18.50]. Other items on the menu worth noting include: Vietnamese rice paper rolls and the 'bangers and mash'. We start off inside sipping our chilled Sauvignon Blanc, but it's still 35 degrees plus and I'm starting to feel uncomfortable. As soon as the sun goes down we move outside and enjoy what little breeze there is. Antipasto arrives. It's a neat presentation of prosciutto, Italian cheese, artichoke hearts, olives, various other bits and bots, and some lightly toasted Turkish bread. The portion is generous but probably a touch too big for a starter.

After half an hour or so the lamb kofta arrives; it is presented like series of 'meatballs'. Lightly pan fried and surrounded by stems of freshly cut cucumber. In the middle is an eggplant and garlic 'dip'; it's served on a bed of rocket with scattered black olives. It's a classic combination: the lamb's complemented by the saltiness of the olives, the eggplant and garlic add a soft texture and spice to boot, and it's nicely balanced by the cucumber. I only wish there had of been some spicy chili accompaniment with lashings of freshly-cut coriander. Nonetheless, I enjoyed this creative spin on a fairly old fashioned staple.

Big Fig can always be counted on for wholesome, exciting food that's a cut above the local competition which doesn't try to be something it's not! Recommended.

Rating: 8/10

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Big Fig Cafe
4 Camp Street, Talbot, Victoria
ph: 03 5462 2115

Dinner: Fridays & Saturdays
Lunch: Saturdays & Sundays
Breakfast: Saturdays & Sundays [all day]

Alcohol: BYO

Let's eat!

If I had the opportunity, I would cook for the rest of my life. Food is a dynamic part of my culture and is deeply embedded in most things I do. What is leisure time? It's preparing food and sharing it with people you care about. It's nice to cook a meal for someone; it's nicer when someone takes the time to cook a meal for you.

'Let's eat' challenges you to become more involved with food. Visit a butcher instead of a supermarket; travel to a farmers' market; or, pot a bunch of basil on your kitchen window. Make something nice for someone you love. Share your successes with a friend.