Around the World in 80 Dinners - Bill Jamison [34]
Despite this setback on our last night, both of us feel thrilled about our food and wine experiences in Australia. The country’s Mediterranean-like climate, fabulous vineyards and winemakers, strong Old World roots, and growing love affair with Asia clearly give Aussies the genes and means for culinary genius. Our greedy mouths yearn for additional tastes, but we’re content for the present at least to relish a small bite of this new brand of Continental cuisine.
THE NITTY-GRITTY
ROCKFORD ADELAIDE
www.rockfordhotels.com.au/go/
south-australia/rockford-adelaide
164 Hindley Street, Adelaide
61-8-8211-8255 fax 61-8-8231-1179
Small, moderately priced
downtown business hotel with spacious
“corporate” rooms.
BAROSSA FARMERS MARKET
at the corner of Stockwell and Nuriootpa
Roads, Angaston, Barossa Valley
Saturdays year-round,
7:30–11:30 in the morning.
MAGGIE BEER’S FARM SHOP
www.maggiebeer.com.au
Pheasant Farm Road, between the
towns of Nuriootpa and Tanunda,
Barossa Valley
61-8-8562-4477
10:30 A.M.–5:00 P.M.
YALUMBA WINES
www.yalumba.com
Eden Valley Road, Angaston
Barossa Valley
PETER LEHMANN WINES
www.peterlehmannwines.com
Off Para Road, Tanunda,
Barossa Valley
ADVENTURE CHARTERS
www.adventurecharters.com.au
Kangaroo Island
61-8-8553-9119 fax 61-8-8553-9122
BRIDGEWATER MILL
www.bridgewatermill.com.au
Mount Barker Road, Bridgewater,
Adelaide Hills
61-8-8339-3422
lunch only, Thursday to Monday
HUGH HAMILTON WINES
www.hamiltonwines.com.au
McMurtrie Road, McLaren Vale
CORIOLE VINEYARDS
www.coriole.com
Chaffeys Road, McLaren Vale
D’ARENBERG WINES
www.darenberg.com.au
Osborn Road, McLaren Vale
THE RUSSELL HOTEL
www.therussell.com.au 143a
George Street, Sydney
61-2-9241-3543 fax 61-2-9252-1652
Enough said.
THE WHARF RESTAURANT
www.wharfrestaurant.com.au
Pier 4, Hickson Road,
Walsh Bay, Sydney
61-2-9250-1761
lunch and dinner
TETSUYA’S
www.tetsuyas.com
529 Kent Street, Sydney
61-2-9267-2900
dinner and Saturday lunch
SAILORS THAI CANTEEN
106 George Street, Sydney
61-2-9251-2466
lunch and dinner
EST.
252 George Street, Sydney
61-2-9240-3010
lunch and dinner
Barossa-Style Breakfast Sandwich
SERVES 4
Pickled Onions
1 medium red onion, sliced 1/8-inch thick
½ cup cider vinegar
¼ teaspoon salt
4 extra-large farmers’ market fresh eggs
2 to 3 tablespoons butter
Salt and freshly milled black pepper
4 soft egg rolls or buns, 4 to 5 inches in diameter, preferably just baked, or at least warmed
Pear, peach, or other fruit chutney
4 slices top-quality smoky Canadian bacon, such as Nueske’s (www.nueske.com), seared, or 4 thick-cut slices hearty country bacon, such as Allen Benton’s, cooked just short of crisp
Prepare the onion at least an evening before you plan to serve the sandwiches. Bring salted water to a boil in small pan, enough to cover the onion slices. Add the onion and blanch for a quick minute. Drain onion and place in a small bowl. Pour the vinegar and 2 tablespoons of water over the onion; stir in salt. Cover and refrigerate until shortly before serving the sandwiches.
Crack each egg into a cup or ramekin. Warm butter on a griddle over medium heat. Nudge the eggs one by one gently onto the griddle, side by side. Cook the eggs for 1 minute, sprinkling with salt and pepper while they fry. Gently turn the eggs, puncturing the yolks so that they run a bit as they finish cooking “over hard,” another 1 to 2 minutes.
Slather each roll with chutney, then arrange bacon and an egg on each. Top with pickled onions to taste and serve right away, preferably with a cup of steaming hot chocolate.
NEW CALDONIA
OUR COLDS GET WORSE ON THE FOUR-HOUR FLIGHT from Sydney to New Caledonia, leaving us exhausted and feverish when we land. Alighting on terra firma lifts our morale slightly until a greeter from our hotel, the Novotel Surf, summons us outside the airport terminal with a placard: “Mr. William Jamison.” He politely