FoodHax

Roast Beef
No explanation necessary. Pierced the top with slivers of garlic, seasoned with salt and pepper and covered with rosemary. I think I could have taken it out of the oven about 15 minutes earlier though.

Stellini Soup
I got the idea for this from a recent recipe on 101 Cookbooks for Cous Cous soup. I had a craving for stracciatella but my cupboards and wallet are pretty bare at the moment (starting a new job and being a bit of a nomad) and I was out of eggs. Cue: some powdered stock, a teaspoon of minced garlic, some grated parmesan and 1/4 cup of stellini and we have stelllini soup! Voila! I also added some chopped up sun dried tomatoes and the usual seasonings.

Spaghetti and Kangaroo Meatballs
Loosely based on Jamie Oliver’s recipe that I saw on one of his myriad of TV Shows and incorporating a new found appreciation for our national fauna. Meatballs baked with roasted balsamic cherry tomato sauce and served over a huge tangle of spaghetti.

Tofu Don @ Momotaro Rahmen
To celebrate my *New* job (and payday! Hurrah!) Xenex and I went out for ramen adventures on Bridge Road, Richmond. There are a couple of awesome choices for Japanese in the area now (Read: Happy Kappa on Swan St and Maedaya which has just opened and is owned by former Mach Pelican member Toshi-8Beat) and being a former Richmond local (or Cremorne, or Burnley depending who you’re arguing with) I had wandered past Momotaro many times and never been inside. Styled like a typical takeaway shop, it still felt welcoming enough to sit inside. “Octopus Cakes”, gyoza and Daikon and Carrot Salads for sides and the Tofu was coated in a bitey gingery gelatinous sauce. Delicious.

Parma @ The Westside Hotel
My new place of employment can only be described nicely as“Out West”. Over the Westgate Bridge. On Friday we all had a pub lunch to farewell a co-worker on his last day. I love a good parma and I was told to give the Westside’s a try. Well. Let’s just say I’ve had better.

Marinara @ Kate & Julian’s
By some crazy act of coincidence Kate, Julian and I ended up in the same parts of Japan during September this year and we had some crazy good times watching Weezer, drinking and eating at various Izakayas and eating ¥400 spaghetti at Saizeria together. They invited me over to their cute little residence for Spaghetti Marinara (Well really how could I say no?) and some wine and nerding out about Wilco and Strong Bad. Mmmmmm Mussels.

So, that was my week food wise. What an effort! I think my goal this week is to find an excellent parma (is there anything that comes even close to the Royston’s Parmas of the World anymore?!) and eat something that isn’t a sausage roll from a truckstop for lunch. Hi Just Bento! I will finally get to put my Miffy Bento box and all those cool accessories that I bought from Tokyu Hands to good use! Hurrah!

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This Weeks Eats bought to you by low rent iPhone photos!

Fettucine Bolognese Reheated Bolognese sauce left over from the Kangaroo Lasagne. Even better two days later.

Mum’s Roast Lamb Monday was a visit to the ‘rents to play IT support in exchange for a delicious home cooked meal. My Dad is a butcher so I was one of those spoiled kids who knew what good quality meat was supposed taste/look/feel like.

Variations of Best Spaghetti Ever: I love spaghetti and I honestly do not know what stops me from making and eating some variation of it every day.
Tinned tomatoes, a heaped teaspoon of minced garlic, half a glass of wine (out of the bottle you’re drinking…) some sliced Kalamata olives and a generous heap of parmesan.

Heart Attack Inducing Pizza Sensation
I do not understand anyone’s aversion to anchovies. This, combined with the best $36 I’ve ever spent (I own three pizza stones) equals fantastically salty awesome pizza. This was also accompanied by an improvised tomato, salami, olives, fetta & mozzarella pizza (it was also to have anchovies on it however on my excursion to the supermarket, the Checkout Boy packed the Anchovies in the same bag as the toiletries and I didn’t discover this until after the pizza was cooked and consumed, and said toiletries were unpacked). I use Stephanie Alexander’s recipe for the dough and I’m never patient enough to wait for the dough to prove for the amount of time that anyone suggests. It results in a not very stretchy dough but I counteract it by rolling out the dough with a rolling pin rather than throwing it.

It does look like a quiet week food wise and it has been due to IRL stuff, but I’m not going to subject you to photos of cheese on toast and Four N Twenty sausage rolls for the sake of filler.

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