Simplicity is the ultimate sophistication*

The restaurant scene in Sydney has, thankfully, become increasingly simplified recently, for the most part. A truffle air or bacon sorbet doesn’t quite get the diners going as it did just a few years ago.

It may be partly due to the downturned economy, but also I believe that the average customer is now more clued-up on food and flavours. Granted, there are a great many Masterchef devotees that believe they are superior to the professionals and are eager to comment or complain beyond their actual knowledge and understanding, but that’s another story.
Simple food is, and always will be, one of my favourite pleasures. Take Spaghetti Aglio e Olio, with a healthy drizzle of extra virgin olive oil, chilli, garlic, and rocket (or parsley). Nothing more, nothing less. Yet made properly, it is simply stunning. Few ingredients, thrown together with the right amount of salt and pepper, can blow your socks off.

This one is made with chillis grown on our own balcony, as well as (relatively) locally grown Olive Oil from the Hunter Valley

Another treat for me is blindingly simple: Steamed Greens (Green Beans, Broccollini etc) with ‘confit’ eschallots and garlic. It can be simplified even further. While confit eschallots and garlic are fabulous, you could easily just use any onion, and sliced garlic, and gently sauté them in extra virgin olive oil, before throwing in your drained, blanched vegetables and tossing together with a liberal sprinkling of salt and pepper. I’ll happily eat that on it’s own.

Maybe it needs some crusty bread to mop up the leftover olive oil…

In fact, that brings me to the simplest of all… I’m sure you’ve all had a moment when a freshly baked slice of bread thickly spread with soft, rich butter has hit the spot. I know I have.

What’s your secret simple food?

*Thanks to Leonardo da Vinci for the title quote.

I’m still here!

I must apologise for my long absence and inactivity, since March it seems my life has been like a rollercoaster on steroids, with barely time to breath, never mind sit and write.

To keep a six-month-long story short: I spent several months as a part time student while simultaneously holding down two jobs, however I am now in my fourth week of only one job and no studying, so I have more time and my hands and feel more relaxed than ever. So, it is with eager heart and active mind that I am ready to take up blogging once again and with renewed vigour, I hope!

I shall return shortly – hopefully with an interesting post and pleasant photography in tow!

You could check here

 

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