BiteClub was on again tonight and I could hardly wait to see what Michael and Tony were organising. Summer in Sydney is a fantastic time of the year. This year, its taken a while for it to get going. But finally, you can feel and smell it in the air!!! Some might wonder about the strange title for this blog entry. You see Michael and Tony have this cactus in their backyard that has actually sprouted some flowers. And one of our friends who joined BiteClub as a special guest, Mark, who actually works with plants, explained that it’s rare when a cactus blooms. Apparently the flowwers don’t last long. So of course everyone who arrived was immediately drawn to this beauty. And we got ready for a feast.
Al fresco dining was the order of the evening. We started with plates of home made artichoke heart and lemon dip, prosciutto, mortadella and fresh figs and Michael’s secret home made chicken liver pate. All accompanied with lavosh and grissini.
After a quick break, we were ready for the starter. Home made hamburgers accompanied by a variety of toppings. It was all set up to buid your own!!! What a great idea and better than school camp!!! You could add marinated capsicum, caramelised onion, home made relish and mesclun salad leaves. All sandwiched between a rosetta bread roll. How perfect. A cascade in one hand and a gourmet burger in the other. Not a golden arch in sight!!!
Main consisted of a home made Maltese specialty. Michael reffered to it as “torta”. A beef and summer vegetable medley, layered between sheets of puff pastry. Served warm with kumera mash.
All swished down with a beautiful Fifth Leg Rose.
There was a treat in store for dessert. Tony had ordered a beautiful Italian Ricotta cake form an Italian pastry shop in Haberfield. Haberfield is one of the many Italian hubs, here in Sydney. Great food and restaurants to be found. Anyway, it was a surprise for Mark, who had just turned 40. Happy Birthday Mark!!!! Now this cake is heaven!!! If you believe that old saying about Cabernet Sauvignon being the only grape allowed in heaven, then this cake would certainly make it in the pastry section. Think of it as cheesecake on heat. Sweetened ricotta on a sweet shortcrust pastry, dusted with cinammon and a small amount of icing sugar.
All finished off with Limoncello and espresso.
Aaaah, its good being a biteclubber!!!
See you next time.
Pete
Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
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