Saturday, September 24, 2011

My new book - The Edible Balcony - in shops October 31st

Join popular media personality and foodie Indira Naidoo as she embarks on a mission to transform her tiny thirteen-floor balcony into a bountiful kitchen garden. She soon establishes a productive urban oasis that takes just ten minutes a day to maintain, yet provides her with an ever-changing selection of fresh fruit, herbs and vegetables.

Featuring 60 delicious recipes showcasing her home-grown produce, plus plenty of practical advice, The Edible Balcony charts a year in the life of Indira's balcony garden and gives a season-by-season account of the triumphs and challenges she faces. This warm and engaging book will inspire even the most reluctant green thumbs to channel their inner gardeners and reconnect with nature, while also saving money and reducing their carbon footprint

Friday, September 9, 2011

Hobart in Three Days - Garagistes Bar/Restaurant

In unprepossessing surrounds in a disused garage in the centre of Hobart is a dimly lit food alchemist's lair.
It's only 6pm but already foodies from around the state and from the mainland are securing their table for the night. Such is the reputation of this young restaurant. Seating is at the bar or at high communal tables set with stoneware.

Under the hyperactive creative genius of Luke Burgess -  who has already collected a bag of food awards - Garagistes is quite an exhilarating experience.
Garagistes is quickly raising the bar when it comes to sourcing the best local organic ingredients and enhancing their flavours with French and Japanese techniques.
Much of the cooking takes place on this dramatic exposed wood-fired grill pit in the centre of the kitchen.

darjeeling-brined quail eggs, toasted tashiminori rice , oyster cream

grilled lamb ribs, peppers, lemon, coriander seeds

Meltingly tender. Sucked to the bone.

Fried tripe, tomatillo mayonnaise. Spicy and gelatinous with a crunchy crust

braised heirloom carrots + turnips, almond cream, young garlic, nuts and seeds
strips of vegetable candy

crisp black pudding crumbs, salt-coated celeriac, apple allioli, pea flowers. Deeply rich but again a textural delight.

Look out for this rare Tasmanian label chardonnay. Unusally delicious.
This is a destination restaurant that every food lover wishes was in their city. Lucky Hobart.