Dining like Demons on the island of the Gods…

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Bali 6

You’d be forgiven for thinking lately, that I’ve been living the ridiculous life of an International jetsetter… Well yes, I will admit, I’ve scored some pretty sweet gigs lately, however my recent trip to Bali wasn’t work, it was more of a non negotiable by-product of my MKR win.
Let me explain…
Firstly, being the super traditionalists we are, Cory and I decided to have a baby first (actually, fate decided this one…) then get married, therefore dissolving any possibility of an actual honeymoon.
Secondly, Cory and I spent half of last year living apart, in separate Australian states.
This type of absence was pretty tough to take, so we felt the time was nigh to leave our beautiful babies for a week with their beloved grandmother, and skip town on a Balinese, man and wife R&R Vay-kay.

Kicking up our collective holiday heels consists of two very important aspects for Cory and I… Eating and Drinking.
Now, I would love to tell you, that we go to Bali and ingest nothing but Indonesian cuisine, but it would be a big, fat lie.
No, what I truly love about Bali, is that thanks to all the expats, the dining options there are like a meeting of the UN, and dependent on your mood, you can devour anything from fine dining BBQ to Organic Vegan and then top off every evening with a cocktail, in any number of bars that would rival the world’s best.

Do not get me wrong, I adore Indonesian cuisine.
At our wedding Cory and I treated our guests to Babi Guling and a traditional Balinese Rijsttafel.
I love to eat local food when I’m in Bali, but I also like to eat Mexican too… Sorry!!
And, because Bali has become such a food lovers mecca, and because we were only there for 6 days, Cory and I decided early on that the only way to explore all the new restaurants we wanted to dine at, and revisit our old faithfuls at the same time, was to eat progressively.
We rarely ate our fill in one establishment, instead preferring to have entrée, main and dessert in separate eateries… for every meal.

Now, this dining exercise wasn’t as difficult as one might think. All you require are two things… a scooter, and a serious appetite.
We travelled from restaurant to restaurant, sharing dishes and eating more food than what is socially acceptable, but feeling no remorse… That is, until I got home and weighed myself.
I put on 2kgs in a week… But, yes, it was worth it.
I’m also not gonna lie, there are certainly cheaper ways to do Bali, however we were both of the mindset, we’re here for a good time, not a long time… Second honeymoon and all that…

Anyhoo, I’m not going to spend this post telling you about all the tried and true Balinese Hot Spots, because quite frankly they are all well documented and you’ve no doubt tested them personally or already have them on your wishlist…
Yes, Espresso Martini’s at Potato Head are among the best I’ve ever tasted and for that matter, we all know Ku De Ta will never let you down in the food and drink stakes either.
Pizza and Pasta at Ultimo in Seminyak is not only super cheap but totes delish… everytime.
Nomad in Ubud, Ginger Moon, Sardine… Dear God give me more!

No, instead, I’m just going to give you the 3 dining highlights of our trip.
These are places you may, or may not already know about. They are three gorgeous gems, that were new to me and will forever more be on our Bali repertoire.
So without further ado…

Note To everybody: Please forgive my shizen night photography… I have no excuse, I just suck.

 

Bali 1

1. The most ridonculous chargrilled BBQ ever… Pika Tapas in Nusa Dua.

Five glorious years ago, when Cory and I tied the knot, a large number of our guests (and all of them serious foodies) dined at this restaurant and everybody raved.
We’ve been back to Bali a couple of times since, but Nusa Dua always seemed like too much of a mission for just one meal, so we never made the trip to dine there ourselves… How foolish we have been.
Pika Tapas is nestled away in Bali Collection, a Nusa Dua shopping mall (This is a shame, because this restaurant would equal perfection if it was on the beach somewhere…). I have to say, ordinarily eating at a mall would be an absolute deal breaker for me (and therefore I will deduct a point), but then I’d be missing out… and so would you.
Upon arrival, they have a massive charcoal BBQ set up out the front with all manner of tasty beasts (and pineapple and corn…how darling!) on gigantic skewers. The smell is mesmerizing.
You are then seated with a little buzzer on your table. You ring a bell, and from all corners of the restaurant staff come running with the skewers, so they can freshly carve the meat straight onto your plate.
Yes, they have a delightful salad bar, but WHY would you waste your stomach space on salad, when you have ribs so tender, you just suck the meat clean off the bones.
It’s a carnivorous paradise.
They also serve À la carte, but I didn’t even look at the menu. I was all about colon clogging churrasqueria, and LOTS of it.
Bree’s Verdict… Overall, it was inexpensive, memorable and truly worth the subsequent meat coma… 8/10

Bali 2

2. Crabs n’ more at the Crab Bar on Jalan Batubelig

Now let me start by saying, that in all the years that I’ve been travelling to Bali, I’ve always held a firm conviction that if my feet aren’t in the sand at Jimbaran then I’m not prepared to entertain a seafood meal.
I think now, that my belief system is a little outdated, because this restaurant is an unlikely shellfish hero, and it’s nowhere near the beach…
Cory was on a solo Seminyak scoot when he stumbled across this place. He came back to me with tales of Yabbie’s in Garlic Butter and Louisiana Crawfish Boils, and we made the immediate decision to return.
Local mud crab, yabbie’s and prawns all boiled together in a bag with a butter of your choice, then laid out in front of you with a hammer and a bib.
It was like a sacrificial offering. It would appease even the angriest of Gods.
We all still had full beers after eating, because nobody could stop shoveling food into their mouths for long enough to drink. We even resorted to licking butter from the table itself… true story.
The Crab Bar is another restaurant that would benefit from a more centralized location, as I fear their out of the way locale is probably detrimental to their business. I pray they are still there when we go back next year with the kiddies, because I will dream of those butter drenched Yabbies until we return.
Bree’s Verdict… Not the cheapest of Balinese establishments, but so worth it. Do yourself a serious favour and get this absolutely finger licken’ shellfish into your gluttonous gob… 9/10

Bali 3

3. Sate on the street in Seminyak

I don’t think I need to tell you, that street food in Bali is like Russian roulette. Perhaps this is the reason why the restaurant culture is so strong over there.
We’ve all heard stories of the seasoned travellers who can eat yaks feces in Tibet, but dine off a food cart in Ubud and spend the next week in hospital battling for survival.
Bali is notorious for poisoning its patrons (Bali Belly anyone…), so if you are out for some seriously cheap nosh, you need to know exactly where to go.
We were in Bali with two of our very good friends, Johnny and Dem. John has a mate with a Balinese partner, who put John onto, what he described as Bali’s best sates.
After trying them myself, this outrageous claim isn’t such a stretch.
The cart has no name, all I can do is tell you where it is, every single night from 7pm.
Off Jalan Raya Seminyak, almost directly across from Pantarei Greek restaurant, in a little alleyway between the Rip Curl and Billabong shops.
There will probably only be locals present. You can dine in, on the plastic tables they’ve set up, or takeaway a precious little parcel (as we did).
It’s 20’000 Rupiah for 10 chargrilled sates (equates to less than AU$2) and a choice between lamb or chicken. And, trust me there is no dog or cat here, unless it tastes like chicken and lamb…
Cory and I chose 10 of each, and I can’t tell you which I loved more.
All I know is that now, a Bali trip for us will not be complete without a visit to this cart. They are quite simply, divinely delicious. I am now forever indebted to Johns friend, for sharing his sate secret.
Bree’s verdict… Don’t think about it, just do it… 10/10

Lastly, I must give a notable mention to Chandi for their Soft Shell Crab Wrap in homemade Roti. Cory and I demolished this AU$5.50 dream in less time than it takes, to actually say Soft Shell Crab Wrap. They also serve a mean lunch time cocktail. Delicious.

So, there you have it. Bali on any budget peeps.
And, I will attest, that for the foreseeable future at least, my Aussie feet will now be firmly planted on local ground…
Until Friday xxx

Bali 6

For more delicious details on where to eat and what to do in Bali please visit the following link… http://www.thebalibible.com/

PICA TAPAS BAR & CHURRASQUERIA
http://pica-pica.com/
Bali Collection, Kawasan BTDC
NUSA DUA
Bali - Indonesia
Tel: 62-361-775340
Fax: 62-361-777144
e-mail: [email protected]

CRAB BAR BALI
www.crabbar-bali.com
Jalan Batu Belig No. 106
Seminyak, Bali 80361
Indonesia
Tel:+62 361 8499 316
Email: [email protected] or [email protected]

F.F… Bologna… That is all.

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Bologna 6

 

This Friday Feast, is not so much a feast for the taste buds as it is for the eye balls.
Being the ridiculously and almost shamefully, lucky biatch I am, I was yet again blessed by my Italian Fairy Godmothers and sent for an evening to Bologna on my journey back home to OZ.

Having never been to Bologna, I had no idea what to expect.
Hipsters? Street Rats? Burger King?
What I discovered was a treasure trove of food, wine, cured meats, fresh produce and street food you’d sell out your own mother for, and possibly without regret.

There are two food streets in Bologna you have to remember, VIA PESCHERIE VECCHIE and VIA CAPRARIE
And, there are definitely two eateries you need to vist, TAMBURINI and PIZZA QUADRILATERO.

Wandering around aimlessly I stumbled upon Pizza Quadrilatero.
After perusing their delightful offerings, I miraculously decided on their Tomato and Mozzarella Foccacia for 2.50 Euros.
I have never had such an unexpected mouthgasm in all my life.
You don’t need no fluffer here starlets, this little slice of heaven is foreplay, the main event and post coital durry munching in EVERY. SINGLE. BITE.
But, I wasn’t finished, I was out for multiples… and I got what I desired, when Bree met Tamburini.
Caprese Salad. Ahhhhhhhhhh (Heavenly cry)
Buffallo Mozzarella, Ripe Tomatoes, Extra Virgin Olive Oil, a flourish of Rocket and a dusting of salt and pepper. All deliciously washed down with a glass of ice cold Italian White.
Well friends, what can I say? I’m no quitter, but I’m ready for the nunnery… Because, I’ll never top that bang.
My dinner however, was a very noble attempt.

I was spending the night in an outer suburb a fair hike from town, and I hesitantly decided to dine at the Amadeus Hotel restaurant where I was bunking down for the eve.
Really… can Italy do no wrong?
No, no it can’t.
Tortellini in Beef Brodo, just like Nonna used to make.
Beef Carpaccio with a bitter salad and Balsamic & Olive Oil on the side… Ahhhhhhhhhh (yes, yes another Heavenly cry)
Ti-Ram-Is-UUUUUUU!! Worth every calorie. EVERY calorie.

So, anyway, I have decided, that rather than regale you with yet another post telling you how freakin’ AWESOME Italy is… I will instead just show you how AWESOME Italy is (Detractors may call me lazy… hmmm yes, yes they may be right…)
In any case, Enjoy!

Oh and if after seeing this post, you don’t want to high tail it straight to this waist expanding Bolognese paradise, then I can’t help you… Actually, no one can.
Until Monday xxx

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La Dolce Vita… Part Due

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Italy 7

The dream continues on…

On my third day in Rimini, it was the inauguration ceremony for the Gelato World Tour.
After eating our way though the gelato village, some of us more dedicated gluttons, decided we needed lunch in order to carry on.
Myself and my new friends Victoria, a foodie who works for the James Beard Foundation in NYC (Oh yes, Cory and I will be darkening her New Jersey doorway soon enough…) and Amanda, an editor from Sydney, asked Michela if we could steal away for a sneaky bite to eat.
And, dear God, I’m glad we did…
We had a local street food specialty that was a cross between a Calzone and a Piadina (I can’t remember for the life of me what it was called… Michela, can you help me out?) and was filled with sautéed spinach and Stracchino cheese.
I LOVE spinach and cheese, it’s a match made in glorious heaven. And, this friends, was a heavenly lunch and one more sexy notch on my good eatin’ bed post.

We then made our way to Rimini Fiera.
A HUGE expo centre made up of 16 halls and covering a total area of 460’000 square metres.
Fiera houses many expos, but Sigep, the gelato expo is by far the largest, and is the only one that utilizes the entire, gigantic complex.
Now I definitely know, gelato in these parts is freakin’ massive business.

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After the Fiera we were taken to the Carpigiani Gelato Factory, University and Museum.
On the bus ride there we were advised when we arrive, we can have ourselves a coffee… or more Gelato.
I laughed out loud. More gelato?
I’d already eaten 24 flavours by lunch… we arrived at Carpigiani and my immediate thought was… Screw coffee, give me more gelato!
It seems the boundless gelato consumption during this trip hasn’t diminished my obsession with this sub-zero hero, it’s only intensified it tenfold.
I’m fairly certain now, that I’ll suffer withdrawals if I don’t get my immediate fix when I crave it. Gelato is an addiction, and I’m happy to be enslaved.
The museum was awesome and not just because of the fact, that it is even in existence. A museum dedicated to gelato, gets my massive thumbs up.
The history of gelato is interesting and long and what makes it even more special is the fact that the tradition of gelato hasn’t really changed, except for maybe the more outlandish flavours available these days.
Gelato has been adored throughout the ages, it’s as well loved now, as it’s ever been. More so really, because the rest of the World has now cottoned on to it’s sheer fabulousness.

Italy 9

The University was even better.
Say it with me, say it out loud… Gelato University.
Such a place only ever existed in my dreams.
In a land on the clouds full of gingerbread houses, chocolate roads, edible flowers and rainbow rivers…
The concept seems so fanciful to me, but I assure you there is nothing fanciful about it, that is except for my now burning desire to become a student and learn the art of gelato making myself.
We were treated to some savoury gelato. And to hear it, it sounds so wrong, but it was oh, so right…
Chilli gelato and Parmegiano Regiano gelato. The latter being something so truly remarkable, it tasted more like cheese, than cheese itself. We were also gifted a Vanilla, so creamy and divine it leaves all others I’ve ever tasted, for dead.
The University runs courses for 1 week to 1 month, depending on your personal, learning needs.
They even have children’s workshops, so you can dump the kids and ride off into the Italian sunset on your rented Ducati… Ahem, not that that’s something Cory and I would actually do… or would we…?

Italy 10

That evening, Victoria, Amanda and I decided to enjoy a seafood dinner together. Based upon a recommendation by our hotel concierge (and because we were hungry and it was super close) we made the short walk from the Savoia to a little back street restaurant called Il Pesce Innamorato.
Yes, I do love fish. And, this place was amazing.
We treated ourselves to a 5 course meal of Adriatic seafood and pasta, that will live in my memory for years to come.
The dainty pillows of ravioli with a creamy, salty sauce of prawns and truffles (that as Victoria so eloquently put it, were like soft little bottle caps) will forever linger in my mind.
One of only two regrets I have from this entire trip, is not photographing every single dish from this meal.
Ordinarily, I make everyone suffer through my obsessive food photography. But, just once, I wanted to enjoy dinner without feeling the absolute need to entirely document it. I could never have known it would be one of the best meals I’d eat in Italy. That’ll teach me.
The other regret, you ask…? Is not having a second battery for my camera… WHEN in the name of all that is holy, will I freakin’ learn?

Italy 11

The following day, our amazing hosts treated a group of us to an experience so wonderful, I could never possibly convey just how much it means to me and how truly thankful I am to them.
Valentina organised a special trip to Casa Artusi in Forlimpopoli.
A restaurant, museum and school founded in the name of the Godfather of Italian home cooking, Pellegrino Artusi.
While there, we were taught how to make hand rolled and cut, pasta shapes the traditional Italian way and fresh Piadina.
Afterwards, we ate a lunch of simple, yet delicious Piadina, cheeses and preserves with a cool glass of Italian white. Heaven.

We were then taken on a guided tour around Rimini City Centre.
What a gorgeous and interesting place, so full of history and culture. There’s a museum in the centre that houses artefacts found in an ancient home occupied by a surgeon. I’m telling you now, had I lived in those days, I’d actually rather succumb to my affliction, than enter that house of horrors…
We also saw, Fellini’s original book of dreams. That man was seriously bent… if not truly brilliant.

Italy 12

That evening, myself and a group of other jurors dined at a restaurant by the seaside called Ristorante La Posada.
Another magical, well priced meal.
I ate Vongole ala’marinara. Sighhhh of happiness… This was simplicity at its finest. Clams, white wine and lemon, that is all. That’s actually all it ever needed.
I then had a Radicchio, Speck and Gorgonzola Pizza. Yes, it was as good as you imagine… maybe better.
After dinner, a few of us girls decided to burn some calories and walk back to the hotel, but unfortunately, we got lost. Yes, I can already hear that collective male groan…
Look, I have never claimed to be good at directions, in fact I’m the opposite and will go missing in my own suburb. Just ask Cory about the time we drove through Melbourne in the wrong direction for an hour, because I thought the top of the street directory page was always North.

Note to self: Next time, take a cab.

Our second to last day in Rimini we were free until 3:30pm, when the Gelato World Tour judging was due to commence.
Victoria and I decided over croissants and coffee at breakfast, that we were going to enjoy the glorious Adriatic sunshine by reserving loungers on the beach and lapping it up.
We took a refreshing dip in the sea, then treated ourselves to Campari cocktails and Caprese Panini’s in the sun.
OK, I stayed in the shade like a vampire, because my lily white skin is allergic to UV rays (and, I’m also allergic to wrinkles and Cancer).
Later that evening, after the judging had been judged and the winning had been won, a few of us jurors ended the evening, and our perfect Adriatic adventure with local Limoncello and wine on the balcony.

I was going to miss Rimini. And, waking up the next morning to a calm, velvet sea and aqua blue sky, I knew it would be sad to leave.
And it was, at least until I arrived at my next Italian destination…
Until Friday xxx

Dear friends, I am currently in Bali… Yes I am aware of how much I suck. Therefore my next post will be in a week, See ya soon for more tantalizing adventures xxx

Italy 13

La Dolce Vita… Part Uno

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Italy 1

Sweet Italy, my love of loves.
Dear friends, I have regaled you with the highlights from the World Tour itself… but now, I will start from the very delicious beginning…

Arriving into Rome, I felt like I was walking into a dream.
I’ve had a lifelong obsession with Italian cuisine. I’m totally enamoured by the regionality, the seasonality and the simplicity of it.
The Italians were the original pioneers of fast food and 4 ingredients. Tomato, fresh Mozzarella, Olive Oil and Salt is all you need to create a dish so drool worthy, you would almost sell your soul for it.
Visiting the country of my ultimate food fantasies, knowing that my sole purpose was to eat, explore and write, it seemed so surreal to me, that I was constantly waiting for someone to pinch me and wake me up.

I caught the fast-rail from Roma Termini to Rimini. I had to change trains half way, and almost as if my guardian angel was accompanying me, I miraculously woke up from my unexpected and unwelcome micro sleep just as the train was pulling into Bologna Centrale.
I breathed an audible sigh of relief, because I’m fairly certain it would’ve been a seriously uncool situation, had I woken up 3 minutes later and realized I was on a one way track to Milan.
Heaving my already 28kg bag around was also now creating grave issues, as I encountered numerous stairwells and super high escalators.
But alas, this is what happens if you’re guided by the ethos, When in Italy, must dress fabulous! Therefore, inciting a need to travel with a wardrobe of shoes, accessories and clothes that would make Victoria Beckham look like a light packer.
Of course, I regretted my ridiculous thought process later when I needed to buy myself a Spaghetti guitar, Piadina stone, cookbook, food, wine etc… etc… and my bags ended up weighing about 15kgs more.

Note to self: New ethos; Travel light you damn fool, food trumps fashion.

 

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Arriving into Rimini, I was warmly greeted by my personal driver Alessandro, with a sign card reading my name. I dangerously, could get used to this…
He took me to my hotel The Savoia, and although it was night and I couldn’t see it, I could smell the Adriatic.
I think I may be dead and now in Heaven… Did the plane crash?
The Savoia Hotel is lovely, reminiscent of a bygone era, but still modern. I’ll happily stay there again. Come to think of it, the whole of Rimini itself could be described like that. There’s something so cool and vintage about it.
After being shown to my super clean and inviting room, I dropped my bags immediately and set out for my first Italian meal.
I planned to eat on this trip. I planned to eat a lot.

I walked to the main street behind the hotel.
It was here, that I found my first meal of Prosciutto and Melon salad and a Piadina filled with Prosciutto, Rocket and a soft cheese called Stracchino which is commonly used in Italian street food.
I made a firm mental promise to myself, that when I looked back upon this trip I wasn’t allowing myself any meal regrets, and I’m a gal who takes her vows seriously.

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Waking the next morning, the salty sea I could smell the previous evening was now in full view and right outside my window.
I’d been a travel agent for 8 years, and I’d never sent a single client to Rimini. I’d never even heard of it before this adventure. I now cannot wait to go back there with my family.
On a calm day, the sea is as flat as a millpond and you can barely make out where the water ends and the sky begins.
The Adriatic has an abundance of seafood, all of which are in plentiful supply at the large number of local, well priced restaurants.
If you’re down for a good time, Rimini has Italy’s largest and most well known night clubs or if you would rather just eat a great meal and finish with an even greater drink, the Grand Hotel is an establishment that’s hosted the likes of Frederico Fellini and can serve a killer cocktail.
After taking in the view, I set off on my morning pilgrimage to find coffee, and I can hilariously attest, that I’m now a true lover of the short black.
Please know, this is not through personal choice, but merely because I don’t know how to order coffee in Italy, and I kept being served them… What a beautiful mistake, because I now see that a delicious, fresh Espresso is one of lifes glorious, little gifts.

That afternoon I enjoyed my first delicious lunch (the first of many…), in the Savoia’s restaurant Soleiado, an award winning eatery that specializes in local seafood.
It was here that I met Valentina and Michela, I later met Francesca, and I like to think of these three women as my Italian fairy godmothers, for making this trip a reality and my dreams come true…
My dining companions and I, shared a platter of cold and hot seafood appetisers, and I also ordered a homemade Strozzapreti with Cuttlefish, Tomato and Basil pesto.
Strozzapreti, a type of hand rolled pasta, I was later told translates to ‘strangled priest’. Interesting name, not sure I want to know the origins of that one…

After lunch, our first port of call as media jurors was MEC3. A company that specializes in the supply of Gelato ingredients.
What started out as a small business between friends (The name signifies the initials of the three founders) has now become a global company with distribution centres over the world and the leading market share in gelato ingredient supply.
This factory looks and smells like a decorated cookie. Yes Sir, I’m liking this trip already…
At MEC3, we were also treated to a mid-afternoon treat of stacked, filled Brioche and a Brazilian Lime cake, washed down with glasses of Prosecco. Ohhh yes, I’m definitely liking this trip…

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After the MEC3 factory, we were taken to IFI.
There we were being treated to a welcome dinner at the factory as well as a tour. I’m beginning to see that Gelato is serious business.
IFI are Golden Compass Award winning, world leaders in gelato refrigeration and innovative technology. Kind of like the Ferrari of fridges.
After visiting the factory, it was time to eat a welcome dinner, memorably served to us on the actual factory floor.
They set up a gigantic buffet, and as you know, I’d rather stab myself in the heart with a poison arrow than frequent an all-you-can-eat, but this friends, was different.
It was Italian.
Freshly sliced cured meats. Cooked as you waited Piadina. Prawns sautéed while we watched, terrines, cheeses, marinated stuffed vegetables.
And, I was beyond excited as soon as I saw the chef carving a whole leg of Prosciutto on a stand.
I was enjoying this.
Unfortunately though, I spent so much time gasbagging to my table companions, I didn’t realize that the buffet had been cleaned out by all the ravenous diners, until it was too late.
But then, out came the table service. A large plate of fresh ravioli with a rose sauce. Now we’re talking. After finishing my plate of pasta, I felt content. I was happy.
But then, out came the Veal wrapped in Kataifi with a side of Mediterranean vegetables.
OK, now I’m truly loving Italian hospitality, but if I keep eating like this I’m going to have to buy a new wardrobe when I get home, because my ass won’t fit into any of my jeans.
Having said this, I was truly amazed how the veal was totally enclosed in the golden pastry, yet somehow was still pink and cooked to perfection. Looking around the table, each plate of veal was exactly the same.
Sweet Jesus! The Italians sure know how to cook.
I decided to forgo dessert this evening, a decision I still don’t regret, because I needed to eat that veal.

Ahhh my first dreamy days are down, only 3 left to go. This is not the end, it’s only just begun…
Until Friday xxx

Italy 5

Sweet dreams are made of this…

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Gelato 5

One word… Gelato.
When you hear it, it makes you smile.
It invokes only feelings of joy and happiness, that is, until you’re down to the last spoonful in your cup and become immediately fraught with anxiety and sorrow.
There is nothing about gelato that I don’t love. Something so right, could never be wrong.

I’m not even going to say that I was lucky, because it’s too much of an understatement.
I’m going to tell you the truth.
That the journey I embarked upon to be a juror at the World Gelato Tour was not luck, it was a divine gift from the Heavens that I am certain is for an extraordinary deed I committed in a previous life.
Yes, I believe past Karma… However, my friends all tell me that I’m just reaping the universal rewards for going on TV and not being an asshole.
In any case, it was a true Bucket List experience. One for which, I am eternally grateful and pray to recreate… PLEASE! I’ll do anything… and, I mean anything…

The Italian way of life and food culture are inextricably intertwined.
In Italy, gelato isn’t a treat, it’s a food group. Some even believe it can cure Cancer… Hmmm, not sure about that, but at least you’d die happy.
Italians don’t eat to live, they live to eat.
And, the Gelato World Tour is testament to this. The tours aim is to globally spread Italian gelato culture, and it has definitely worked. When the tour stopped in Melbourne, there were lines around the block for hours of hungry punters craving the icy delights within.
Quite surprisingly, besides Italy, the country that eats gelato more than any other is Japan. There are now over 1500 Japanese artisan gelataria’s.
I do declare, nothing would follow a spicy Ramen better, than a perfectly cool cup of Lemon Sorbet. I can certainly see the Japanese appeal…

Gelato Tour 1

As the trip went on, and I learnt more from the jurors and artisans I met, I realized that creating gelato is an art form.
To be a true artisan, you don’t just make gelato, you invent. They are highly skilled and animated chefs.
And, eating gelato is also a learned skill. Knowing the difference between a good gelato and a great gelato must be taught, and after this experience, I will never look at gelato the same way again.

On inauguration day, myself and a bunch of other jurors piled on the bus and made our way to the World Tour village. A makeshift gelato commune, set up next to Federico Fellini Park. We were handed our press passes, and set free among the sea of gelato to eat our fill and meet the artisans.
Firstly, I sampled a truly remarkable dish of Cuttlefish Risotto with Pea Gelato, which was prepared in front of us by famed local Chef, Silver Succi from Quartopiano Ristorante.
I then took off with some other jurors, and gleefully tried all Twenty Four mouth-watering World Tour flavours. I enjoyed every single lick.
The first two were served to me in cups, which I promptly demolished. I soon realized however, if I kept that up I’d be in a sugar coma within the hour, so I reluctantly downgraded my quantities to a large spoonful instead.

Gelato Tour 2

There were three spectacular Australian teams competing in this Clash of the Sugar Titans.
I first made my way to Diana Kontoprias from Frangipani Gelato in Cronulla.
Diana was offering up her signature flavour of Pavlova.
It tasted exactly as a Pavlova should. It was sweet, there was the unmistakable base of creamy meringue and it was topped off with a tangy swirl of passionfruit that cut through the sugar just as it intended.
As one of only three women in the competition, Diana was representing for the sista’s and doing us proud. An absolute treat and an inspired and clever flavour.

Next up, I visited Donato Toce and Simone Panetta ,the boys from Messina in Fitzroy, Melbourne.
They were competing with their flavour, Cremino. A salted caramel with housemade gianduia fudge, crushed meringue and amaretti biscuits.
The meringue and fudge was swirled through the sweet caramel like a decadent ribbon and the homemade biscuits gave it great texture.
Messina is synonymous with amazing gelato in Australia. There are constant lines down the street from every one of their gelataria’s, and their World Tour entry was as you’d expect from such a much loved institution. Certainly crowd pleasing, delicious and a well deserved finalist.

But then, I made my way to meet John and Sam Crowl. The father and son duo from Cow & the Moon in Enmore, Sydney.
OK, maybe I was biased because I adore anything with coffee in it, but this gelato lingered with me long after I’d sampled many more.
I could taste the caramel, but it wasn’t overly sweet. The salt was perfectly balanced and the coffee and vanilla cloaked the entire gelato like a gorgeous veil. To finish it off, the texture and flavour from the caramel and Kenyan coffee almonds was a sparkling jewel in the smooth, creamy crown.
A couple of days later, when it came time to vote, I eagerly anticipated this gelato and Cow & the Moon didn’t let me down.

Gelao Tour 3

Like most ordinary gluttons, I knew nothing about gelato other than what flavours I do and don’t like.
Though I decided early on, I wanted to try and judge with some insight.
One point does count.
And, although for many of us this tour was just a Candyland trip of wild dreams and fantasies, for the artisans themselves, this is their life’s work and the opportunity to be inducted into the Hall of Gelato Fame.
This trophy will change someone’s future.

So I set about picking the brains of Martino, Ken and Flavio. Three gelato experts from Sydney who were on the technical jury.
Martino and Ken together, as part of Team Australia won a first place at the 2014 Gelato World Cup. Martino owns and operates a gelataria called Art of Gelato Michelangelo in Carramar, Ken is the head teacher at Sydney TAFE for Baking and Pâtisserie and Flavio is an executive for Bravo Gelato.
I began asking questions, and my new mentors were happy to impart. I learnt what I could from them about texture, structure and flavour composition. Gelato is a seriously complex creation.
In the end, those of us on the media jury were told to solely judge on taste, which I was truly happy and relieved about. Even with all their splendid coaching, I’m still only good at knowing what is yummy.

photo 5

The judging was conducted by 4 different juries.
The technical jury, which comprised of the worlds best artisans and gelato experts.
The media jury, which was made up of journalists, writers and other food industry professionals.
The public, who’s votes were counted by the flavours they chose to sample in the village, and the artisans themselves, who could vote for the flavour they would most like to sell in their own shops.

On judgement day, I had two very clear standouts.
I honestly couldn’t decide, so I awarded them both equal points as my joint number 1’s.
Cow & the Moon’s unbelievable Mandora Affogato and a gelataria from Austin called Teo, who served their seriously amaze Texas Pecan Pie laced with Bourbon Whiskey.
The latter deserving a massive High-5 because it was interesting, delicious, well balanced and a gelato I’d be happy to eat again and again because, anything with booze in it always gets my vote.

I can’t tell you how elated I was, when the victor was called and it was our boys from OZ.
I screamed out loud, not only for them, but for myself for picking the winner.
It was a 24 horse race and these guys were Phar Lap, unbeatable and full of heart.
John and Sam Crowl absolutely deserve that World’s Best Gelato title.
Their utopian offering was a truly memorable experience and if you are in Sydney, I implore you to put Cow & The Moon on your must eat list.
Oh yes, sweet Affogato dreams are certainly made of this…

A special shout-out also to the lovely and talented, Diana. She was awarded peer’s choice by the artisans for having the most coveted flavour, her delightful Pavlova. Well done fabulous lady!

So now, I will leave you all to marvel about the fact that Australians can actually beat the Italians at their own game, and I’ll see you next week for more tantalizing tales from my Adriatic fling.
Until Monday… xxx

Gelato 6

For more information about the finalists and their delicious World Tour entry flavours, you can visit the following links;

http://www.gelatoworldtour.com/rimini/gelato-artisans/

 

AUSTRALIA

Cow and the Moon - Mandorla Affogato

Fragipani Gelato - Pavlova

Messina - Cremino

ITALY

Gelateria da Bruno - Miele con gnocchetti di pain d’epices, cannella, burro e parmigiano (Honey with Gingerbread gnocchi, Cinnamon, Butter and Parmigiano)

Gelateria Santamaria - Yogurt Miele e Noci (Yogurt with Honey and Nuts)

Gelateria Cioccolateria Novecento - Novacento (Vino Passito glazed cream with Hazelnut crumble)

Casa del Gelato - Tripudio d’Arancia (Orange Jubilation; Orange with Cognac and dark Chocolate)

Gelateria Fiore - Cuore di Nocciola (Hazelnuts heart; pure Hazelnut)

Il Cantagalli - Cuor di Brontolo (Grumpy’s heart; pure Pistachio)

Gelateria Retro - Delizia di ricotta e cointreau (Ricotta and cointreau Delight)

Gelateriebruno.it - Torta di mele (Apple tart)

SPAIN

Iceberg - Soller Orange with fresh Mint and Cardamom

Veneta Gelato Italiano - Grandma’s Cookies (Vanilla biscuit with Chocolate)

19 Palmeras - A thousand petals (Italian meringue and puff pastry)

GERMANY

Kleine Borkumer Eiskonditorei - Exotic Summer Dream (Lemon-lime with Basil and Dates)

Eiscafe Venezia - Hazelnut Kisses (Hazelnut with dark Chocolate and Caramel)

Ital Eiscafe Venezia - Flavours of the Orient (Yogurt with Cinnamon, Cardamom, Chocolate, Hazelnuts and Pistachios)

MIDDLE EAST

Dolci Desideri - Bahraini Rose (Traditional Rose milk drink)

Cremolata - Cremo Bueno (Hazelnut, Chocolate and Wafer)

Bacio Gelato - Creamy Hazelnut with puff pastry, gianduia sauce and hazelnut praline

Cone Street - One thousand and one snacks (Chocolate with infusions)

USA & CANADA

Teo - Texas Pecan Pie

Versace Gelateria - The scent of Sicily (Ricotta, Citrus and Caramel)

Bella Gelateria - Sweetness of Summer (Lemon and Maple syrup Caramel)

 

 

 

Sunshine, Lollypops and Rainbows everywhere!

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Dear Friends, I’m sorry for my tardy post today and must digress, things will be a little quiet on my blog until late next week.
Why? You ask…
Well, I’m about to embark on an expedition so drool worthy, so seriously ridiculous, so utterly unbelievable that it’s truly my wildest dreams coming true material…
I have been invited to sit on the judging panel, at the Grand Finale, of the World Gelato Tour in Rimini, Italy.
OHHHH EMMMM GEEEE!!!!

Look, I am acutely aware of how blessed my life is, and it just got a whole lot sweeter, literally.
But, alas, I depart tonight and I haven’t had the time to prepare my blog. I apologise for this.
This dandy surprise, was an actual, last minute surprise so you’ll have to get your Food According to Bree fix by following me on Instagram, Facebook and Twitter, as I will be bringing you updates of the delectable action throughout my trip, and upon my return you will read ALL about it right here, so stay tuned and don’t go anywhere!

I’m also going to take this opportunity, to say… Yes, I’m a truly lucky girl because, spectacular things seem to happen to me… Competing on MKR. Winning MKR! Juror at the World Gelato Tour…
But, where my existence is most fortuitous, are the seriously amazing people that I have in my life.
Nothing good would ever happen for me, if I didn’t have such an awesome Husband (I WILL LOVE YOU UNTIL THE END OF TIME BABY!) and such ridonculous friends, Pauly I adore you so much, if you ever need a kidney… I’m your gal!

Anyhoo, I have a rhetorical question for you all…
Who the hell doesn’t LOVE Gelato!?
There’s a flavour for us all, there’s something for everyone, It’s the BEST thing about a hot Summers day, I still eat it in Winter…
Even those of us, that don’t particularly possess a sweet tooth, freakin’ worship Gelato.
Lemon and Pistachio for me, thanks. Although, I have a distinct feeling, after being treated to Gelato from the Worlds best artisans, this stock standard flavour combination may be considered archaic upon my return.
And, seriously, they are the Worlds best.
The competition has travelled far and wide, from Asia to America. Culminating in the finale festivities in Rimini, where yours truly will be tasting the sunshine, and the fruits of the tours labour.

So, I shall now leave you all to dream, of Italian skies and cups full of sweet sorbet Heaven.
And, until I return to regale you with stories from my extraordinarily delicious journey, why not take this short hiatus to revisit some of my earlier posts?
You could start with my own personal favourites Run Bree, Run and P.A.W.
I will also gift you with my recipe for Cranberry and Coconut Granola.
Yes, I know it’s not Italian, but it makes me smile… kinda like Gelato makes me smile…

Until Next Week… Ciao Bella’s xxx

Print
Cranberry and Coconut Granola
Author: 
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Heaps
 
Ingredients
  • 4 Cups of good quality Rolled Oats
  • 1 Cup Shredded coconut
  • ½ Cup each of - Dried Cranberries, Currants, Sunflower seeds and Pepitas
  • ¼ Cup each of Dried Goji berries and White Chia seeds
  • 100ml melted Coconut oil
  • 150ml runny Honey - or use Rice Malt Syrup if you want to be super healthy
Instructions
  1. Preheat your oven to 180c
  2. Mix all the dried ingredients together in a large bowl.
  3. In jug, mix together the coconut oil and honey then add to the dry ingredients and mix well.
  4. Spread the granola over 2 lined baking trays, and bake in the oven (check regularly, and stir regularly) for 25 - 30 minutes until lightly browned all over.
  5. Remove from the oven and leave to cool on the trays. The Granola will crisp up as it cools.
  6. Eat with a dollop of vanilla yoghurt and fresh berries, with a milk of your choice or as is for a tasty snack, add to smoothies… just get it into you, YES SIR!!!

For more delectable information about the Gelato World Tour 2014, visit the following address -

http://www.gelatoworldtour.com/