yuletide at restaurant atelier
It's a funny thing, living in Australia. Hot, balmy Christmases, smattered with cracks of lightning from sudden summer storms. There are prawns on the table. Or fish. Cold cuts of ham and glasses of sparkling something. And then the days get shorter, the leaves start to fall from the few deciduous trees around the place and, before you even know it, winter has come around. And oh! How I start to think of steaming hot puddings with hard sauce, a spicy hot toddy and a stuffed bird with all the trimmings.
So I am quietly amused when I find that the clever souls at the Australian Pork Industry (together with the equally clever souls from Whiteworks) have been reading my mind. "But how?" you ask, imagining metallic contraptions powered solely by bacon. "Well", (I answer, carefully backing away and trying to avoid eye contact) "by inviting me and a gaggle of other lovely foodbloggers to come celebrate Yuletide at Restaurant Atelier in Glebe." Right then.
wine glasses and table ornaments
bread and butter
And, through that discussion, I am munching on slices of soft, chewy sourdough. And oh, the butter is good and almost cheesy but I find myself going for dunk after glorious dunk of the balsamic and olive oil mix. So fruity! And sweet, and sour and ahhhh!
entree: assiette of pork
The second taste is paired with a sweet riesling, and necessarily so. A round of honey glazed pork hock with roasted apples is encircled with a sticky sweet reduction and falls apart at the prod of a fork. It is rich. It is earthy. It is bitter and sweet and aromatic all at once. And the balls of roasted apple provide that extra little hit.
And finally, for I have been eying this taste the entire time, a pulled pork neck salad with Crystal Bay prawns. Spicy, flavour punching pork as you've never previously imagined. Because pork is, y'know, often seen as that guy who's nice but doesn't really grab you and make you melt like beef does, or draw you in for a fiesty, flavour-filled fling like lamb. But this pork! OH! For want of better description, it's like that same, safe pig has whipped off his glasses, mussed up his hair and shown those other somethin-somethin's who's boss. *Ahem!* I appear to have mixed my metaphors.
carving the moisture infused pork rack
mains: pork two ways
The broad beans are lovely and toothsome, and the lovely pomme cotte (potato balls for those preferring to pass on the fancy) are oh-so-hard to jab with a fork, but so rewardingly heartwarming when finally caught. And that rack? Well, I got an end piece. Which is good when you are talking about tart or cake, but not so great when talking meat. It was not by any means mouth-achingly dry, but when compared to my neighbour's lovely, pink, ever-so-tender piece of pork... let's say I was a touch jealous.
Across the saucy divide was a creamy parsnip puree which rolled itself nicely around the shoulder of pork. Now this was the unctuous, brown-meaty piece I was after! The kale lent a fresh saltiness to each mouthful before being tempered by the puree, and I was sorry when it was done.
dessert: poached winter fruits with christmas pudding ice cream
And with that, we are off. Warm hugs and goodie bags complete with an AWW cookbook (oh! the AWW!), a foaming hand sanitizer (to keep the bugs away) and a whole 1.2kg rack of pork for our own personal consumption. And it was like leaving a dinner party at a friend's place. Good food, good wine, good company, and the promise of happier (albeit somewhat colder) days ahead.
22 Glebe Point Road
Glebe NSW 2037
ph 02 9566 2112
Other foodbloggers in attendance were: Billy (A Table for Two), Helen (Grab Your Fork), Howard (eat show & tell), Karen (Citrus & Candy), Lili (Pikelet and Pie), Lorraine (Not Quite Nigella), Richard (Here Comes the Fo0d), Simon (Simon Food Favourites) and Suze (Chocolatesuze).
With thanks to Mel from Fooderati for the invite!
4 bites more:
I'm not metallic but I think I could easily be powered solely by bacon. lol.
Labels: eating out, events, meat
have you cooked your pork rack yet? mine was 1.5 kg when I weighed it.
Labels: eating out, events, meat
swine, bird, cow whatever the flu comes by I'd still intend to go for it! PORRRRRK!
Labels: eating out, events, meat
Helen: I'd like to see that... any chance of an experimental "how one intrepid foodblogger spent a week being powered solely by bacon" post?
Simon: I sure have! :)
Yas: I can believe that too!
Labels: eating out, events, meat
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