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Fruits of the Sea!!!
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OK I seem to have a Sea Theme this week and what could be better on a hot summer's day, or a stormy winter one for that matter, than feasting on the bounty of the wild, delicious sea!! OK so you don't usually 'see food' on my blog. One reason for that is I have a few food allergies and over the years it has become so annoying and complicated that food lost it's allure for me. Another is as I only cook for myself I get a little lazy.
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However, thankfully I have no issues with seafood!! Which is lucky as living in Australia, seafood is fresh and plenty and if you live near the coast so are the restaurants serving these delights. So no cooking, just yummy goodness!!
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Well now that I have you sold on moving to a beachside suburb in Australia, the food I've shown here today comes from a New Zealand fishing town and restaurant named 'Fleur's Place'. I found this article again today flicking through an old Australian Country Style magazine. Every page in the article is graced with soulful photography and the delightful food and decor of Fleur's Place.
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I love every detail of these images. The food presentation, the vintage cutlery and the gorgeous blue-green dinnerware which I seriously need to own myself!! I think I would jump on a plane to NZ right now if I thought I could purchase that dinnerware!! Of course I would stop by Fleur's Place and sample the fine food, wine, and wistfully look out to sea!!
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Now a bit of a surprise here.. that soft fluffy bread you see in the image above is actually cheese!!! Cheese made from milk and seawater!! Nope not kidding!! Here is the recipe that came with the article, so if any of you are game, please give it a try and make like Little Miss Muffet! Don't forget to let me know how you fare!
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Saltwater Cheese
3 cups seawater
[or plain water with 25g dissolved salt]
3 cups full-cream milk
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- Heat seawater and milk in a large saucepan.
- As liquid begins to boil, it will separate and curds will form. Remove from heat at once and pour through a cheesecloth lined sieve to capture the curds.
- Sieve should be rested in a bucket or pan of ice-water to prevent the liquid from curdling further.
- Tie cloth corners together and hang for approx 30mins to strain off excess liquid.
- This will result in 2/3 cup of soft sweet cheese! Serve with crusty bread and a glass of port!
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Oh and before I go, thank you everyone for your lovely comments on my last post. I think I'll have to go out and buy Photoshop now and I may even try my hand at painting too... or get really crazy and make the cheese!
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IMAGE SOURCE: 1st image is Botany Bay - taken by me [Being Ruby]
The remaining 'food' images are by Kieran Scott scanned from an article in Australian Country Style. Food and recipe by Fleur Sullivan of Fleur's Place.
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