The humble egg

I have always loved eggs; a love which I believe stemmed from the excitement associated with my family's traditional Sunday morning fry up. Since the addition of six chooks to our backyard about a year ago, I have been granted the pleasure of a daily delivery of fresh eggs.



With around six eggs per day, I no longer feel guilty about using six egg yolks for one batch of crème brûlées or a mixture of creamy hollandaise sauce; which will inevitably be poured over freshly poached eggs for a nice Benedict breakfast or brunch. The remaining whites can always be beaten to soft peaks with caster sugar to make meringues.

Eggs have been eaten by humans for thousands of years and are sourced from a number of animals. Although chickens are the most common providers of eggs for human consumption, other animals include quail and duck as well as fish eggs in the form of roe or caviar; a recognised luxury food an many countries.



The next time you're thinking about cooking with eggs, investigate the various varieties available in your local area. Duck eggs can be used in Asian cooking from regions such as The Philippines and Cambodia while quail eggs are great for individual quiches. Caviar can be found in most supermarkets and is a great, salty addition to a herby angel hair pasta dish.

See also: A golden box with no lid or key...

Pumpkin Pie, Oh My!

I have recently discovered how extraordinarily well pumpkin works in sweet dishes. The natural sugars within the fruit provide a syrupy base that is so versatile it can be used in a variety of sweet dishes. Boiling roasted, mashed pumpkin in a simple sugar syrup (equal parts sugar and water) yields an excellent condiment that can be poured over anything from decadent cakes to ice-cream.

The suitableness of the pumpkin also goes incredibly well with strong, earthy spices such as clove, cinnamon and ginger, to achieve a rich, aromatic flavour that is perfect for the Autumn season as it holds slightly richer flavours than Summer foods without expressing the heaviness of Winter dishes.

Below is a recipe of a sweet pumpkin pie. This rendition is perfect for sharing with coffee and friends as morning or afternoon tea. It can also be served with double or clotted cream as a post dinner dessert.


Pumpkin Pie:

Ingredients:

Pastry:

• 1/4 cups plain flour
• 100g butter, chopped
• 2 tsp caster sugar
• 4 tblsp chilled water
• 1 egg yolk, lightly beaten and mixed with 1 tblsp of milk (for glazing)

Filling:

• 2 eggs, lightly beaten
• 3/4 cup soft brown sugar
• 500 g pumpkin, roasted, mashed and cooled
• 1/3 cup cream
• 1 tblsp brandy
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
  

Method:

1. Rub butter into flour until fine and crumbly. Stir in caster sugar. Add almost all liquid and mix to a firm dough. Turn onto floured surface and knead until smooth.
2. Roll out pastry and line base and sides of pastry dish. Roll out excess pastry, cut into leaf shapes. Refrigerate leaves and base for at least 20 mins.
   
3. Blind bake pie base for 10 mins at 180 degrees Celsius. Remove from oven and bake uncovered for a further 10 mins. Mean while, place pastry leaves on baking try lined with paper, brush with egg glaze and bake for 10-15 mins; set aside to cool.
4. Filling: Whisk eggs and sugar in a large bowl. Add cooled pumpkin, cream, brandy and spices. Stir until combined. Pour mixture into pastry shell, smooth surface with the back of a spoon and bake for 40 mins at 180 degrees or until set. Allow pie to cool before arranging leaves on top.

Vapiano

Dining at Brisbane City's Vapiano, is an Italian experience comparable to few others in Brisbane.

The restaurant itself offers a chic, modern decor across two levels at the very end of Albert Lane (off Albert Street, Brisbane CBD). However, within the modern interior, glimmers of tradition shine through in the form of fresh potted herbs that line the dining tables. The continual hum and fast paced vibe of the venue so accurately suit its surrounding inner-city environment and adds to the positive ambiance within.

Freshness is key at Vapiano, with all produce sourced within a 150 kilometer radius. This is evident on arrival when visitors are bowled over by the aroma of good, traditional Italian food.

The thing that sets Vapiano apart from its competitors is the fact that each meal, whether it be pizza, pasta, antipasto or salad, is made to order right in front of you. Vapiano's ordering system involves making your way to their service area, ording your dish and watching the staff create your meal there and then. Some drinks can be ordered at this time too while alcoholic beverages can be found at the bar on the second floor.

Also very modern is the restaurant's method of payment. Each guest is given a card on arrival which is swiped after food and drinks are collected allowing guests to fix the bill when they leave.

For a reasonable price, Vapiano offers diners a chance to enjoy traditional Italian food in a modern city environment. The positive ambiance and friendly staff make the Vapiano experience a memorable one. Gluten free options are available.