Tuesday, 31 March 2009

Home grown cuisine

Cello's, Masonic Club, Castlereagh St, City
Ocean trout nestles into a bed of field mushrooms - sauteed quickly in Extra Virgin olive oil - drizzled with Asian greens, then topped with a sprinkle of freshly picked coriander. Experience - borne from age not wisdom - has taught that the quality of a meal is often in inverse proportion to its quantity.

11 comments:

brattcat said...

This repast has my mouth watering. And your description...ah, you should write their menus. Beautiful food shot!

Sharon said...

Beautiful description and I couldn't agree more. American restaurants tend to serve enough on one place to feed three or four.

JM said...

This is a great photo, but my mouth started watering when I read the description! :-)

Ann said...

Oh yum. What a great shot as well.

Re today's Womad shot - I didn't get any closer, he wasn't really happy about being photographed which is why I took them as a group. Apart from when they were performing (see tomorrow) they were all very shy about being photographed and kept moving out of shot.

Ann said...

Forgot to ask - what is the Four Winds Festival?

Virginia said...

Well you'll laugh, but what I noticed first were the HANDS! You know how I feel about those. After that, the fabulous plate. I want a taste so badly!
V

Tash said...

Beauty to behold, which in next best to tasting it. It looks really lovely in the dish and with the offering hands.

raf said...

How true! So simple to prepare and serve and it looks like perfection in your lovely image and post.

Michael in London said...

Came across your blog by accident. Have bookmarked it. I lived in Sydney 1987-89. Great place. Will visit the blog ofen to see your wonderful pictures.

Jilly said...

This looks so wonderfully fresh. I agree about quantity and quality.

Joan Elizabeth said...

I wanted to jump into my computer to eat it up ... such a lovely image.