CAN YOU GET COLCANNON IN CALABRIA?
By Peter G • Jan 30th, 2007 • Category: Bite ClubA sense of routine is returning to Sydney. Stores are fully opened pegging their wares for Valentine’s Day, kids are returning to school and Biteclub is on again tonight. Our self appointed secretary, Jason had also returned from a three week vacation in South America. So I was looking forward to hearing some great holiday stories.
Tonight’s Biteclub was being hosted by Noel and Sarina. Sarina is of Italian descent and Noel hails from Ireland. They had hosted two before this one with great success. I was dying to know what they had planned or more importantly what they were cooking. As I entered their stylish inner city premises, I was greeted by Darcy (their lovely dog) and the sounds of a busy stove. Mmmm…was that tomato I could smell or garlic? As I sipped my first beer and got my camera ready I thought to myself, “can you get colcannon in Calabria?”….hmmm.
As the rest of the biteclubbers arrived and the sun set on a sultry Sydney evening (try saying that a few times in a row!!!), Sarina announced that the first course would consist of two pastas. Not one but two. The first pasta was an angel hair one served warm with a sauce that consisted of truss tomatoes, pecorino cheese, basil, garlic and the golden nectar known as extra virgin olive oil. A simple sauce that truly matched the fineness of the pasta. Delicious. The second dish, she announced was a spaghetti con “le sarde”. A “peasant” dish, made popular in the region of Sicily. This consisted of sardines, sultanas, pine nuts and wild fennel. Now, I’m not a big fan of sardines. They bring back awful memories of the canned variety, that I experienced in my childhood. With great hesitation I tucked in. Wow!!! It was amazing!!! The sardines were subtle, the sultanas juicy, the pinenuts gave it a great crunch and the fennel gave it that extra lift.
After spending time sipping Sauvignon Blanc with Maria and hearing holiday yarns we were called in for the main course. The air was filled with the flavours of a Moroccan souk. We enjoyed baked chicken done with preserved lemons, onion, turmeric, saffron and rosemary. The chicken was accompanied by a baked vegetable selection.
The flavours were mind blowing. The sauce had a golden hue to it thanks to the addition of the saffron and the extra virgin olive oil. The chicken succulent and juicy. The vegetables cooked to near perfection. All washed down by a Fifth Leg Rose.
As the air buzzed with the sounds of the crickets we buzzed with excitment at the arrival of dessert. A nectarine and custard tart. All made from scratch!!! Sweet shortcrust pastry filled with home made custard and topped with baked nectarines. What a delightful way to use this stone fruit which seems to be in abundance at this time of the year. The pastry was crunchy yet delicate. The custard made with eggs, milk and vanilla left a silky, smooth feeling in your mouth. The nectarines enhanced with the use of brown sugar, butter and orange juice. Topped with vanilla ice cream it was declared a winner by all Biteclubbers.
With another Biteclub complete it was time to make my way home. A great effort by Sarina and Noel. Well done guys. Oh by the way let’s not forget to mention Darcy, who enjoyed the leftovers!!!! Good on ya Darcy!!
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Peter G is a passionate foodie of Greek descent living in Australia. You'll usually find him cooking up a storm in the kitchen and photographing all his exploits.
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