food for thought

by michelle

Archive for the ‘travel’ Category

travelling and eating

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I love to travel the world and one of the pleasures or travelling is new food experiences. Amanda (who shares the same name as the head chef) recommended Dirt Candy, an innovative restaurant in New York serving tasting menus made entirely with vegetables. Beginning with a dirty corn martini we launched into the 10-course menu – an amazing experience. Many of the courses consisted of more than one dish and we could hardly fit in the savoury courses before the 3 desserts arrived. But there’s always room somewhere for dessert! The dishes included a tower of amuse-bouches (lettuce gazpacho; elderflower salad with black bean hummus; caramelised red onion over onion cream; popcorn on corn and avocado salsa and vegetable pops); spinach monkey bread with garlic butter; Korean fried broccoli; bagna càuda; tomato tart; portobello mushroom mousse served with truffle toast; long beans with almonds, Spanish smoked cheese and fermented yoghurt; a carrot slider in a cute little box; corn ravioli in a corn broth with corn harissa nuts; kohlrabi dumplings in broth with various brassicas; vegetarian Peking duck with pea tofu and tofu skin; cauliflower confetti cake; a coffee chocolate mushroom with mushroom cream; and finally, eggplant foster with basil anglais and eggplant chips.



 

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Written by michelle picker

September 19, 2018 at 9:31 am

traditional set lunch

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Wandering around Insa-dong in Seoul, we overheard someone saying that a restaurant was her mother’s favourite. Of course, we had to try it. She recommended the traditional set lunch.

It included mackerel, tiny sardines, some sort of fish floss, kimchi, tofu, pickled cucumber, pickled chayote (choko), chilli paste, soup, rice and a few other things I couldn’t quite place.

Written by michelle picker

July 14, 2017 at 6:04 am

korean teahouse

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A visit to Korea wouldn’t be complete without a teahouse. We found this charming one on our travels.

As the weather was hot we chose an iced green plum tea with pine nuts.

To accompany our tea we ordered a traditional Korean confection called Gangjeong. Made of glutinous rice it is a deep-fried rice puff, extremely light, chewy and hollow inside and coated with honey and puffed rice. Gangjeong can also be coated in a variety of nutty beans, nuts, seeds, pollen, or spice powders and are often served during important events like weddings and New Year celebrations.

Written by michelle picker

July 8, 2017 at 5:42 am

korean food shopping

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In Korea, you can’t help but notice all the Lotte stores. There are Lotte Department Stores and even Lotte Duty Free at the airport but best of all are the supermarkets: Lotte Mart. The vast varieties of tofu could be confusing……

 

 

 

 

 

 

 

but the most fun for a non-Korean speaker are the snacks. Lotte have their own brand which you will find in Asian stores near you.

 

Of the snacks we tried this was our firm favourite – crunchy little crab-shaped and flavoured snacks with a strong kick of wasabi. Try them if you get the chance!

Written by michelle picker

July 2, 2017 at 5:42 am

dolsot bibimbap

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I think this might be my favourite Korean dish.

Bibimbap literally means mixed rice and this variation is served in a very hot (dolsot) stone bowl. Usually made of granite, the bowl is so hot that anything that touches it sizzles for minutes. Before the rice is added, the bottom of the bowl is coated with sesame oil making the rice cook to a crisp, golden brown. Sliced beef and vegetables are common additions and there is often a raw or fried egg on top.

It’s always served with gojuchang (a savoury, sweet and spicy fermented chilli paste) and stirred together thoroughly just before eating. Expect some kimchi and other accompaniments too.

 

Written by michelle picker

June 26, 2017 at 6:03 am

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bingsoo / bingsu

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This Korean dessert of shaved ice was traditionally served with only a few ingredients such as red beans, condensed milk, fruit syrup and fresh fruit. Today Bingsoo is a popular dessert served in specialised restaurants with a myriad variety of ingredients. We enjoyed these two sophisticated versions in The Lounge at the Seoul Park Hyatt.

Honey Bingsoo with shaved milk ice, Warak Mountain honeycomb, chantilly cream, roasted apple puree and pecans.

Mango Bingsoo  with shaved mango milk ice, fresh mango, coconut jelly, cardamom crumble, yogurt ice cream and mango coulis.

Altogether too delicious!

 

Written by michelle picker

June 20, 2017 at 5:51 am

gimbap

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I like to travel with my tastebuds so while visiting Korea my food choices are local. Gimbap is Korea’s version of sushi. The toasted seaweed (gim) is sometimes brushed with sesame oil and sprinkled with sesame seeds. Instead of using vinegared rice as the Japanese do, steamed rice (bap) is mixed with sesame oil and seasoned or sweetened according to taste. Vegetable and meat ingredients are seasoned and stir-fried or pan-fried. Other fillings could include canned tuna, ham, cheese and luncheon meat.

We tried these spicy pork gimbap. Served with kimchi and pickled radish, of course.

Written by michelle picker

June 14, 2017 at 5:50 am

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