We just got back from a terrific holiday in Australia, with our batteries re-charged and the taste of some great dining experiences still on our palates. Over many relaxed conversations and great meals, we renewed our vows to ‘up our game’ and not ‘lose the plot’ during the upcoming slow winter doldrums.
Knowing we were returning to work the Thursday before Mother’s Day weekend, we took this as our first ’challenge’. Now that Winter is setting in, mid-week is slow, serving some coffees and cakes mid-morning leading into a, hopefully but not always, reasonable lunch period and then quickly fading away by 2:30 ish. But, the weekends can be quite good, especially if the sun is shining and there is a good reason to have a lunch outing, like Mother’s Day. I hate to say it, but bills are looming, and we need this weekend to be good, I mean, GOOD!
We ate heaps of seafood while we were in Australia, but one restaurant we went to just had the most tantalizing sounding hand-made ravioli on the menu. After polishing off my Avocado and Shrimp starter, the spinach and feta ravioli dressed with a creamy Napolitano sauce arrived. Even The Man, who clearly steers away from vegetarian dishes and was completely engrossed in his crayfish, enjoyed the few bites I shared with him.
Now, like New Zealand, Australia is home to a lot of Greek immigrants from tough times in the past. We kept tripping upon restaurants that were ‘seafood’ but also had a Greek or heavily Mediterranean theme. One of our first meals was in Brisbane at the lovely South Bank complex overlooking the river. It was a Greek seafood restaurant, and we started with a sampler platter that had calamari, prawns (shrimp), oysters as well as spanakopita (Greek Spinach Pie), Taramasalata, and grilled Haloumi cheese. It was yummy, but it reminded me that I had not made Spanakopita in a long time, and that mine is MUCH better!
Knowing we were returning to work the Thursday before Mother’s Day weekend, we took this as our first ’challenge’. Now that Winter is setting in, mid-week is slow, serving some coffees and cakes mid-morning leading into a, hopefully but not always, reasonable lunch period and then quickly fading away by 2:30 ish. But, the weekends can be quite good, especially if the sun is shining and there is a good reason to have a lunch outing, like Mother’s Day. I hate to say it, but bills are looming, and we need this weekend to be good, I mean, GOOD!
We ate heaps of seafood while we were in Australia, but one restaurant we went to just had the most tantalizing sounding hand-made ravioli on the menu. After polishing off my Avocado and Shrimp starter, the spinach and feta ravioli dressed with a creamy Napolitano sauce arrived. Even The Man, who clearly steers away from vegetarian dishes and was completely engrossed in his crayfish, enjoyed the few bites I shared with him.
Now, like New Zealand, Australia is home to a lot of Greek immigrants from tough times in the past. We kept tripping upon restaurants that were ‘seafood’ but also had a Greek or heavily Mediterranean theme. One of our first meals was in Brisbane at the lovely South Bank complex overlooking the river. It was a Greek seafood restaurant, and we started with a sampler platter that had calamari, prawns (shrimp), oysters as well as spanakopita (Greek Spinach Pie), Taramasalata, and grilled Haloumi cheese. It was yummy, but it reminded me that I had not made Spanakopita in a long time, and that mine is MUCH better!
The Friendly Emu at Currumbin Wildlife Park near Brisbane
One of Many Lazy 'Roos.JPG)
Awww! They are SO Cute!
A Pair of Rainbow Lorikeets Shared our Breakfast Each Morning!So, fast forward, many lorikeets, kangaroos, koalas and emus later, our flight touches down in Christchurch, an hour late, at 12:30 AM. After baggage and car collection and the hour drive, we arrive home at 2:20 AM. We try to zonk, but it’s not easy. Anyway, the following day The Man heads to the Hilltop in the morning to see what stock needs to be replenished, and I try to get caught up on paperwork and keep the taxman and some of our creditors happy (and, naturally, see what’s been happening on AR while I’ve been gone!!!) The Man heads back to town for supplies (forgetting his wallet, which creates some ‘issues’), bails Bessie out of the fantastic Top Notch Kennel and, as discussed, returns with one pumpkin, one kilo (2.2 lbs) of feta cheese, some fresh sage, a package of frozen spinach, and package of phyllo pastry.
So, the first night back from the holiday, we whip out the ‘Typi de Pasta’ machine complete with its ‘pasta bike’ and crank out the ravioli dough. Meanwhile, I’ve roasted some pumpkin, gently melded in some ricotta that was languishing in the fridge and added some of the fresh sage.
Pumpkin, Sage & Ricotta Ravioli Filling
Pasta Dough, Ready to Roll!I also drained the defrosted spinach thoroughly, added a few of Flo and Myrtle’s best laid eggs, a good handful of crumbled feta and likewise some finely shredded parmesan. I gave both the pumpkin mix and the spinach mix a healthy grating of nutmeg (my personal favourite spice).
Then, we went into assembly mode! The Man cranked the pasta, while I guided it (or at least tried to) into the chute. With practice, we got better and by the end, we had some lovely textured, very thin, pasta sheets to make our ravioli with. I cut and filled.
Cranking Out the Ravioli SheeetsThe Man trimmed and fluted the edges with the “Pasta Bike”. I think they look lovely!
Spinach & Feta Ravioli and Pumpkin & Sage RavioliThe following day, I had Hilltop Chef Vojta (Voy-ta) make a simple but lovely sauce for the ravioli. He sweated an onion and some garlic, added an array of Italian herbs (oregano, thyme, basil, etc) and a can of tomatoes. Mr. Whizzy (the immersion blender) jumped in and did his bit. We added a dash of cream and adjusted the acidity with a wee dash of sugar.
So, Friday, I am home early from work to make the Spanakopita. I sweat the onion and get the excess moisture out of the spinach, add the parmesan, and realize that I’ve left the feta at the Hilltop. Oh well.
Saturday morning, I take my started filling up and get stuck into the baking room, where Vojta is making Chicken Pot Pies. We have a lovely chat. I do not have children, but I am protective of this boy like he is mine, and I am delighted that he is so eager to chat and share with me. No, I didn't know Petr had a potential girl-friend. He is going to a fitness class every week with another one of our staff. He likes Jamie's Tiramisu recipe better than Gordon's...
Somewhat nervously, I open the phyllo pastry, spread it on a cutting board and cover it with a damp tea towel. Having done this so many times, I can tell you, Phyllo varies and must be handled with care. It IS finicky!!! I melt some butter in a heavy soup bowl (the heaviness of the bowl will ensure that the butter remains liquid throughout my activities).
Okay! One sheet down, brush with butter, fold lengthwise, brush with butter again.. Another sheet overlapping, brush with butter and fold again! (Is the rest of the phyllo covered with the damp towel? Even though it seems like you spend more time covering and uncovering the phyllo, it helps.) So, that’s two sheets folded or four layers. Since I am actually going to fold these into triangular packets, the two sheets that are now four layers will be more like 8 layers by the time they are folded, and that’s enough. When I make this traditional style in a baking dish, I usually do 8 layers on the bottom and four folded sheets (or 8 layers) on the top.
Now, I’ll brush the bottom ¾ of the phyllo with butter. Plop a generous amount of the spinach mix onto the phyllo, and shape into a triangle. Now, gently, but firmly, fold the phyllo over the spinach, flag-style to make a ‘snug’ parcel. Brush the outside of the parcel with butter and set onto the baking dish. Go again! I got 10 parcels out of this recipe.
Filling at Top of lengthwise Sheet, ready to fold!
First fold, creating a trianglePop them in the oven at 350 F or 180 C, until the pastry is golden, maybe 15 minutes. We’ll serve these with a simple Greek salad (toms, cukes, onion, olives, and a drizzle of lemon juice and olive oil).
Gosh, They Look Good!So, this weekend our specials included Spanakopita Parcels with a Greek Salad, a Duet of Ravioli topped with a creamy Napolitano Sauce, a Glass of ‘Bubbles’ (Sparkling wine) at a very reduced price, and for desert, Tiramisu!
Bon Apetit! And Happy Mother’s Day!
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