The Grounds and Salt Meats Cheese, Alexandria

 Nestled in a warehouse-conversion in Alexandria, The Grounds is one of those cafes. You know, those cafes where it is hip to be seen. We showed up at around 2pm. In Canberra, most places would be dying down at this time. But not The Grounds.

Funnily, even though I chose the option for lunch, I said to Mr C that there was no point waiting for a table/takeaway. His reply: if the line is this long, it must be good.

Deciding not to wait for a table was a good decision (the lady in front of us was still waiting when we had received our food) so we went the takeaway option. Mr C couldn't go past the chicken burger special ($13), while I had a "lunch box" of green salad, potato salad, falafel, hummus and a delicious flat bread ($13).

From my vantage (waiting) point, I spied people enjoying what looked to be delicious lunches. Ah the anticipation.

Finally the food arrived - along with a watermelon, pineapple and mint juice (for me) and a carrot and orange juice for Mr C.

I have to admit something. There were two less chips in that container when I finally made it out to the courtyard to our table.

The Grounds has its business model just right. Tables inside with full service, and a myriad tables outside in the courtyard/garden for people to enjoy their takeaway. We easily got a table, but there were only a few spare.

Who could see the sweets cabinet at The Grounds and not get something? I'd like to meet that person. I only had a bite of each as my lunch box was deliciously filling, but on the left we had a chocolate cream tart ($5.50) and a lemon curd tart ($5.50).


I definitely ate my words - absolutely worth the wait in the end.

After that lunch, a visit to Salt Meats Cheese, a wonderfully stocked providore just across the car park from The Grounds, was in order.

I think I was in a bit of shock here as - wait for it - I did not buy a thing. Not even the Reese's peanut butter chips (as in to go in cookies). Anyone who knows me knows I am a bit partial to peanut butter cups...

As a semi industrial suburb, Alexandria has definitely wowed us with its foodie options.

*All pics taken on my phone, so apologies for the rather poor quality*

Anzac Biscuits

I don't presume to have the best recipe in the world, but I do know that Anzac biccies in April is what to make.

Mix together 1 cup SR flour, 1/2 cup brown sugar, 1/2 cup desiccated coconut and 1 cup rolled oats in a bowl.

In a saucepan, heat 125g butter until melted. Stir in 2 tbsp golden syrup and a splash of water.

Stir the wet mix into the dry mix.

Form into balls and place onto a greaseproof paper-lined tray. Cook for 12 to 15 minutes in a 180 degree oven.



I like my anzacs nice and chewy so I err on the side of undercooked. The mixture is also rather wet, which helps them to be chewy. Adjust the cooking time, and amount of butter, if you prefer them crunchy.

At the beach

We:

• Waded through warm water
• Ate too much
• Laughed just enough
• Had the best time.

Enjoy a feast for your eyes today.

 

 

 

 

Bread Nerds

We have just had the sort of Saturday morning I always dream about. Up early, walk to our local cafe, injection of caffeine followed by a toddle around the markets and then some opshopping.



The best thing about such a morning is the spontaneity. Random suggestions of 'why don't we go here' or 'why don't we try there' can lead to some pretty spectacular results. I like to think it is some sort of fate conspiring to ensure that caution is thrown to the wind.



Anyway, this is how we found ourselves in Hume at exactly 1150am. For those of you who know Canberra, you can understand just how random that would've been. For those of you who don't, Hume is an industrial 'suburb', miles from anywhere, and lacking in lots of things.



But. If you know where to look, you can always find something of worth.



I mentioned the precise time because Bread Nerds, the diamond in the rough so to speak, closes at midday. See what I mean about the universe? Ten minutes later and we would've spectacularly missed out.

Tucked in a random industrial park-within-a-park, Bread Nerds mostly does commercial baking (bagels, excellent sourdough etc) but has recently opened a cafe. Understandable as they had the space anyway and if there's one thing I know for sure, Canberrans will travel for a decent foodie experience.



The interior sort of reminded me of Grill'd - industrial but with a designer edge. You'll have to use your imagination as I didn't snap any photos.



There was a good selection of hot food left - sausage or spinach rolls, pies, quiches; some sourdough left; and Mr C was excited to notice a couple of danishes.



Like people who didn't know where their next meal was coming from, we stocked up. Nothing like a limited selection to spark mild hysteria ergo a buying frenzy.

Mr C chose a vegetable quiche. I might've snuck a bite while taking this photo. Let me tell you, it was perfection in a pastry shell.

I went for the more classic beef and pepper pie.

Real cubes of beef, topped of with delicious heat from the pepper, I can tell you it was hard to put the cutlery down to take this piccy.

Mr C polished off his danish before I could retake this picture - it was custardy and delicious, he said. Lucky I don't like danishes, I say!



Overall, a perfect weekend stop and one to write home about.



Bread Nerds is on Sawmill Circuit, Hume. You can also buy their products at the Canberra Region Farmers Markets at EPIC.

Pork and peas

I have a few food obsessions. Chocolate, figs, anything roasted. What began as a passing fad has turned into full-blown love: pork, pork and more pork is what I need these days.

I like the combination of the peas with pork - its creamy, goes nicely with the flavour of the pork, and also means you don't need a sauce. I find, of all meats, pork is the one I can't not serve a sauce with.

 

Saute an onion with a little butter then add half a cup if white wine and cook until just soft. Add two cups frozen peas and half a head of iceberg lettuce. Pop a lid on and let it simmer for no more than 5 minutes. Stir in 100ml cream, salt and pepper and serve with your choice of pork nestled cosily on its bed of peas. I always serve the crackling as well, but you can leave that out (if you have more willpower than me). I added a little mint right at the end for extra freshness, but that can be left out.

 

 

 

In a pickle

 

Beetroot grows everywhere around here. That and silverbeet, always on hand. Pickling and growing go hand in hand, to preserve all the produce for the coming seasons.

 

This pickle is perfect on a salad, burger or could easily be shared on an antipasto plate.

 

Take your desired amount of beetroot. I used two here.

 

Peel and grate and place into a sterilised jar.

 

In a saucepan, place 300ml white vinegar, 150g sugar and the spices of your choice. I used chilli, cumin and cardamom, about 1tbsp each. Heat until sugar is dissolved and liquid has reduced.

 

Pour over the beetroot and allow to cool. Refrigerate at least overnight to allow the flavours to develop.

 

The easiest lunch in the world is a few spoonfuls of this piled onto bread that has been spread with goats cheese and then top it all off with some rocket and a drizzle of olive oil.

 

A quick canape

 

If you're anything like me, who gets embarrassed serving just any old thing when guests arrive, anything like this is a godsend.

 

Simply cut discs out of store-bought puff pastry. Place your discs in the oven for about 5 minutes, or until they become slightly golden around the edges. Add a smear of blue cheese, a piece of fig and pop back in the oven until the cheese is melted and the fig nice and soft.

 

 

A nice glass of bubbles and you have posh in a flash.