Today I had the most amazing day. I was lucky enough to spend the afternoon with Annabel enjoying a lunch that was so delicious and in a setting that was so intimate, I felt that I had to keep reminding myself that I was actually here, having lunch sitting opposite my food idol!
It all started a couple of weeks ago when I received an email from Jane Binsey asking if I was "the lovely Catherine who writes the My journey with Annabel blog". After a couple of email exchanges and blessing from the best boss in the world to have the day off, I had an invitation to attend a lunch at Albert Street Food & Wine in Brunswick. This event was part of the Melbourne Food & Wine Festival and was sponsored by a number of New Zealand producers and presented by Annabel and Philippa Sibley.
So apart from sitting opposite Annabel and chatting with her, I met some amazing people and enjoyed the most magnificent food. I felt no shame in taking a few photos of the beautiful lunch I experienced because I wanted to share with anyone who is interested!
Our entrée we shared between two and had a sample of both the Beetroot, upland cress and goats cheese salad (Annabel's) and the Zucchini flower stuffed with prawns a' la Grecque (Philippa's). So delicious! The goats cheese was so creamy and the addition of walnuts gave it a crunch that was just perfect. The stuffed zucchini flowers were magnificent, incredibly creamy inside and crisp on the outside.
We then had a tough choice to make between three gorgeous sounding mains
King Salmon, pesto, pomme Anna and braised lemon fennel (Annabel's)
Brined and grilled free range chicken with ancient rice (Annabel's)
Slow roasted lamb, melted tomatoes, olives on white polenta (Philippa's)
I chose the lamb and, oh my goodness, it was melt in the mouth! I enjoyed every mouthful of this dish. So much so that I didn't want it to end!
After the amazing main course, Annabel got up and spoke briefly to the group of people in the restaurant next to the private dining table where we were seated. I don't think I could tire of hearing Annabel talk about her amazing life! This is the third time I've been lucky enough to meet Annabel and what I take away every time is how genuine she is and how her love of cooking is such a constant in her life. I love that she enjoys cooking to make people happy, this I can totally relate to and what is amazing to me is that when I started this blog it was all about the recipes. Now I feel that it's all about the person. Annabel is a true inspiration.
After Annabel had her chat and did some book signings she returned to our table in time for dessert. Here we had a choice of three (tough decision to make!):
- Flourless chocolate cake with lemon ginger ice cream (Annabel's)
- Meyer lemon tart (Phillippa's)
- Rose geranium pannacotta with blackberries and figs (Phillippa's)
I went with the geranium pannacotta and it didn't disappoint! So amazingly smooth and the blackberries and fig went with the pannacotta perfectly. The menu didn't say but there was also a semi freddo/ice-cream with this dish which was absolutely gorgeous.
The wine was supplied by Allan Scott Family Winemakers
and complimented the food beautifully.
I had a glass of Allan Scott 2012
Sauvignon Blanc with entree, and a Alan Scott 2009 Pinot Noir with the main
which I thoroughly enjoyed (if only I'd got a taxi there!). After dessert we
were bought a delicious spritzer made with Alan Scott Sparkling Sauvignon. This
is a recipe in Annabel's
Simple Pleasures book. The oranges are Vin
d'orange. The recipe has the orange slices bottled with a vanilla pod, caster
sugar, rose' or riesling, vodka and left to mature for 6 weeks. On a hot day
like today I could have downed a couple of these easily but as I had to drive
home I savored a few delicious sips and had to sadly leave the rest.
What a lucky girl I was. I still am feeling like I'm on cloud nine! I will
relive this afternoon a million times over and know that it will get better and
better each time I talk about it and will be a lasting memory always.
I
can't thank Annabel enough for allowing a simple working mum like me, who just
happens to like cooking, taking photos and sharing it on a blog to experience a
day like today. I am very grateful.
Catherine
Now, as my friends will tell you, I am not a huge anchovy fan but decided to be true to Annabel by including them in this recipe, and I am glad I did. They certainly add flavour to this delicious crumby mixture without tasting fishy at all. My kids loved Annabel's Chicken and Leek Gratin but if I had told them there were anchovies in the crust, they wouldn't have gone near it. So I didn't say a word and they ate every mouthful - I love that!
I have actually made this dish a few times now as it is so easy and so delicious! I used to always cook with chicken fillets but am now a converted thigh girl! They have so much more favour and are often cheaper so why wouldn't you use them? I think the combination of chicken and leek is just perfect in lots of recipes, in fact I make a chicken and leek lasagne which has been my boy's favourite meal for a while, but Annabel's Chicken and Leek Gratin now comes pretty close! The Provencal Crust recipe which is the topping for the chicken will follow this one.
I am still coming down from cloud nine after my amazing lunch with Annabel last week and have loved telling all my friends and family how special I felt having had that experience. We were all given a special bag of goodies at the lunch which was such an unexpected surprise! In my bag amongst other thinks was 2 blocks of Whittakers 72% Cocoa dark Ghana chocolate - oh my goodness! Just the smell of that rich chocolate when you open the packet is just to die for! So of course I felt I had to use the chocolate in an Annabel recipe! I decided to make the Flourless Chocolate Cake to take to our gorgeous friends' Laurie and Rhonda's spit roast dinner.
Today I had the most amazing day. I was lucky enough to spend the afternoon with Annabel enjoying a lunch that was so delicious and in a setting that was so intimate, I felt that I had to keep reminding myself that I was actually here, having lunch sitting opposite my food idol!
Our entrée we shared between two and had a sample of both the Beetroot, upland cress and goats cheese salad (Annabel's) and the Zucchini flower stuffed with prawns a' la Grecque (Philippa's). So delicious! The goats cheese was so creamy and the addition of walnuts gave it a crunch that was just perfect. The stuffed zucchini flowers were magnificent, incredibly creamy inside and crisp on the outside.
I chose the lamb and, oh my goodness, it was melt in the mouth! I enjoyed every mouthful of this dish. So much so that I didn't want it to end!
After the amazing main course, Annabel got up and spoke briefly to the group of people in the restaurant next to the private dining table where we were seated. I don't think I could tire of hearing Annabel talk about her amazing life! This is the third time I've been lucky enough to meet Annabel and what I take away every time is how genuine she is and how her love of cooking is such a constant in her life. I love that she enjoys cooking to make people happy, this I can totally relate to and what is amazing to me is that when I started this blog it was all about the recipes. Now I feel that it's all about the person. Annabel is a true inspiration.
My poor blog has been neglected for too long! Here I am looking at my post in October last year and wondering where the time has gone!
The marinade for the lamb is so simple, only lemon zest, olive oil, rosemary and garlic. I used lamb steaks as I couldn't get lamb fillets (and because the steaks were cheaper!) but it really made very little difference. It was so easy to throw all the ingredients together on the platter and then quickly fry the lamb for a few minutes either side, slice it up and toss it with the vegetables. The vinaigrette is also quick and easy and I tend to use the same one on lots of my salads now. Made of just lemon juice, olive oil, mustard, sugar, garlic and salt & pepper. So yum and just so simple. This is a must try - you'll love it! 
I love cake! It is the undoing
Spicy Rub is easy to make and so full of flavour, my mouth was watering as I was making it. I used long red chillies but if you wanted to add the smaller ones for extra heat that would be just as good - depends on what you like.
As with most of Annabel's gorgeous recipes, they are so versatile! Once made, this rub can be used as the base for a salad dressing or added to yoghurt to make a spicy dipping sauce - Yum!
To be completely honest, this wasn't one of the better recipes I've made. It might have something to do with the fact that I'm not a huge Shepherd's pie fan anyway. I remember my Gran used to make it with the leftover meat from the roast. The cold meat would be put in the old fashioed cast iron mincer that was screwed on to the side of the kitchen table, I used to love having a go of churning out the mince. Back then I remember smothering the finished pie it in tomato sauce to get it down! 
The family of course ate it all up but weren't over complimentary either - sorry Annabel, can't win 'em all, this is the first recipe that hasn't won over the whole family!
