by Kate on April 12, 2012
There’s a lovely place called Bangalow near Byron Bay in northern New South Wales with that old-charm, rustic, vintage, rows-of-terraces, step-back-100-years thing going on. But nice. I recently had the joy of going there with some of my newest favourite people on a great road trip adventure north. We found this heavenly nook filled with paper and pots and glass jars filled with shiny things. I’m now trying to remember the name of the shop, which had me in such a pretty bower-bird whirl I could barely look up from Instagram to get to the credit card. I welcome suggestions as to the name of this gorgeous place. There were shiny white railway station tiles along one wall, and jars for wooden spoons, and bowls that would make a green lead salad look like a masterpiece. There were two grand chairs I want to grow old in, holding the warm hand of my man in the other chair.
Bangalow is what Byron Bay might have been had I got there earlier, say 20 years. We need Byron for beach and sand, but for rain and quaint, there is Bangalow. And there wasn’t a schoolies kid in sight. It’s kind of smart and chic and has an elegant Melbourne set opening up dream shops. There’s an antique store off the main road, too, all trinkets and food-styler heaven with old Coke crates and distressed turquoise painted things. Damn it, I’ll try and remember then name of that place too.
I do remember the name of the cafe-restaurant Town, though. There is Uptown and Downtown at this restaurant. Downtown is big eggy breakfasts and massive salads and Paul Bassett coffee. Uptown it’s a degustation serious affair that locals told me was the best dinner in town. Ha. An amuse bouche come just before a Kingfish starter with ponzu, macadamia and wild rice. There are pink scallops served with cauliflower, buckwheat and mustard, then a snapper done with ginger, shallot and choko. Hearty mains begin with duck served with carrot, verjus, Brussels sprouts. Basically it’s a fresh trail of flavours with a tinkering of Asian flavours. Then there’s Gabriel Coulet Roquefort cheese cake, which comes with a celery and caramelised walnut salad. Migas is done with a shaved mango granita, a great dollop of sauternes custard, crumbs and a mango “Egg”. The restaurant Town helps turn this little intricate town Bangalow into a must-see day trip from Byron, or an essential stop on the great adventurous road trip north.
All photographs by Kate Gibbs
by Kate on October 4, 2011
Just love the light, airy, nordic style of photographer Ditte Isager, who hails from Copenhagen, Denmark. Inspiration comes from the Dutch Masters, storytelling, and the effects from motion pictures. The photographer shows that overhead food photography can be completely wonderful, and the use of soft linens and minimalist style is rich with texture.
I found the wonderful Ditte Isager via my friend, photographer Kristin Hove, whose Norway-based blog is a constant inspiration.
by Kate on March 21, 2011
This is my totally easy, throw it all together starter to have just after drinks and just before some more fussed over main. It’s half way between a ceviche and a tartare, partly cooked by a little lime juice but not overly soaked in it. Besides, when you have such a perfect slab of sashimi grade yellowfin tuna (from Martin’s Seafood in Balmain), it would be a waste to cook it and spin the whole lot in other flavours.
Here we have 450g yellowfin tuna, trimmed of skin and those bloody dark red patches that are not so silken. Chop into 5mm cubes, then add to that 2 finely chopped golden shallot, a pinch of dried chilli flakes, juice and grated zest of of 1 lime, and the finely chopped flesh of 1 roasted capsicum, which you can buy in little jars doused in olive oil (from Essential Ingredient), or just do yourself (hold with metal tongs over a flame until blistered and black all over, then shove it in a paper bag and seal for 5-10 minutes – peel when cool). Drizzle the lot with 2 tbsp extra virgin olive oil and cover and leave in the fridge for up to an hour. Toss through 1 avocado, cut into dice the same size as the tuna, then season to taste. I serve this dish in little shot glasses with tiny spoons for a crowd, but it’s also great pushed into small ramekins and turned out on individual plates for each guest, scattered with baby herbs and another drizzle of olive oil and lime juice.
by Kate on January 26, 2011
The wedding over and the real thing beginning, a friend just returned from her amazing and looong honeymoon to south and central america. Long catch ups over the remnants of summer to do. We used to do backflips into the pool all summer, now it’s more cocktails by the pool, with chaps in tow. Love growing up. This little video is a tribute to her wedding, the sustaining photobooth and friends…
We Love Photobooths from Benjamin Fraser on Vimeo.
by Kate on December 16, 2010
by Kate on December 6, 2010
Heavenly mornings, Kylie Kwong pancakes, big bouquets of flowers and best friends. Pics taken a few weeks back at Eveleigh Markets.
One of my favourite people is leaving Sydney for Norway today. Kristin Hove, who I’ve spent the last 6 months exploring Sydney, talking recipes, talking publishing, and generally hanging out with, is heading home to Oslo with her darling chap Arnie. Oh sigh. Some people just inspire you to do things, reminding you to try new things, cook new things, remember what matters. And they did this for me. I could go on about Kristin for hours, but this little post is a tribute to them both. And while Kristin is the foodie of the pair, really, I have known Arnie to wake up early to throw together some strawberry jam to go with her freshly baked “cones”, which are bready version of croissants. This strawberry jam came out the other night, as well, when we had a waffle night – heart-shaped and served with options of “brown cheese“, sour cream, fresh cut strawberries and Arnie’s jam.
Appreciating the harsh reality that this pair is leaving, I’ve made some jam to console myself. I’ve added gala apples, which add another fruity element to the conserve. This is super easy, and definitely worth having on hand if your friends are running off to Norway.
2 apples, peeled and cut into dice
1 teaspoon butter
2 punnets strawberries
juice of 1 lemon
1 1/4 cups sugar
Cook the apples in the butter in a heavy-based saucepan until soft and translucent (5-8 mins). Add the washed and hulled strawberries, juice and sugar then stir. Cook on high for 25 minutes, until a little gels when tested on a cold saucer. Ladle into hot sterilised jars and seal. Store in a cool dark place. Will keep for 3-4 weeks or longer in the refrigerator.
Favourite weekend ever probably, thanks to the Sydney Writers Festival, and the rain, and the lovely friends to spend it with. Two of the three talks I saw were down in Walsh Bay, where festival goers packed the streets, or hid from the incessant rain in the newly opened Fratelli Fresh, the tapas bar Firefly and a massive warehouse-style bookstore set up just for duration of the festival. Both Fratelli and Firefly are worth visiting, by the way. In the former we had linguini with parsley and lemon breadcrumbs and a bistecca with anchovy butter. And wine. There must be wine at lunch on such a literary-based and rainy day. At Firefly, the fabulous Jeremy Hyman and David Bushby and I shared grilled haloumi, and a massive never-ending pot of olives after the Alan Ramsey and Senator John Faulkner talk and before the Christopher Hitchens talk in the evening.
More on the actual festival, anyway. On Sunday Annabel Crabb, the political journalist, talked to Tony Abbott on the difficulty of truth, amusingly, and the thinking behind his recent memoir Battlelines. He talked about his disappointment after the Liberal’s loss at the last federal election and why he’s so addicted to athleticism – be it physical, religious, or political.
Meanwhile, Christopher Hitchen’s talk covered mainly his life and work, and there was little on his atheist beliefs. He was amusing and incredibly intelligent, albeit damning and impatient with the (admitedly horribly phrased and pretty stupid) questions coming from the audience. I’ll get his new book Hitch-22 anyway.
by Kate on April 27, 2010
My dear friend Kristin Hove has just released her first cookbook. Just 200 copies are being printed, so be quick if you want to get one. The book is full of recipes from her friends, who contributed from all over the world. Her stunning photography is inspiring, and the food is simple, elegant and worth picking up a copy for. You can buy it here.. Kristin and I are now working on a book of our own! Will keep you posted!
