It had to happen, I’m visiting Adelaide and a trip to the Central Markets is always on the cards but this time I had an extra reason. I needed to check out Jam Face the new cafe opened by TV chef Poh Ling Yeow. It didn’t disappoint.
We settled in for our regular coffee and added Chai Creme Brulee tarts, which were delicious and had the thinest and crispest toffee top going.
Of course there was always going to be more yummy food than we could eat at the time so I ordered a Vanilla Milly Filly and a Raspberry and Apple Shortcake to take back to our hosts for lunch. I take it from the alacrity with which the food disappeared and the mumbled yummms at the same time, that they also thought the cakes were great.
The decor of coloured glass bottles turned into lightshades (in the first photo) and the walls made of old windows pieced together add to the enjoyment of the setting.
And yes, Poh and Johnno were there, but I wimped out on getting a photo. Maybe next time.
In advance of next week’s Local Harvest Challenge, Sunday 6th April — Saturday 12th April 2014, where everyone is encouraged to eat locally, support local and organic farmers and businesses, and discover the face behind your food, I have a simple recipe for a veggie side dish. Zucchini and Green Beans with Mint.
This dish was made by Antonio Carluccio when he was a guest of Poh in Series 1 of Poh’s Kitchen (The recipe is in the Poh’s Kitchen, My Cooking Adventures book). I caught a repeat of the episode this week and as we are still harvesting beans and have a truck load of zucchinis in the garden this dish was too easy to pass up.
200 grams of beans, with the ends trimmed 300 grams of zucchini (courgette), cut into 15 cm lengths, about as thick as your thumb 3 cloves of garlic roughly chopped 1 small bunch of mint, chopped, (I’d probably put a bit less rather than more) 1/4 cup of olive oil 1 tablespoon of white wine vinegar or juice of half a lemon.
Boil the zucchini and beans in water (salting optional) for 15 minutes or until tender when tested with the tip of a sharp knife. Drain the veggies then add the mint, drizzle over the oil and vinegar/lemon juice. Mix and allow to sit. Carluccio suggests leaving them at room temperature for half an hour before serving. Too easy!
An alternate serving suggestion is to cook up a big mess of these zucchini and beans and then eat them with some good crusty bread to sop up the juices.
We ate ours with some of our carrots, oven-baked potatoes (not ours) and some pork chops from the free-range pig that we ordered last winter.
BTW if you sign up for the Local Harvest Challenge you can see the photo we took picking feral apples several years ago on their site.