Gelato, Gelatissimo, Bellissimo - at Carlton.

Miss Eagle made the long journey from Upper Gully to inner-city Carlton on Monday night lured by a movie. See the review of Into Great Silence here. Then there was a walk and a window shop which is discussed here. And there was a nibble at Gelatissimo. Miss Eagle had a vanilla - a wonderful buttery vanilla - and coffee double cup. Bellissimo! ...............And tried not to think about transfats.

Breakfast for the NSW State of Origin team?

Lucy has left a comment on my post below on the Rum Omelette.

She asks:

So, what would you recommend for the NSW team's breakfast?

Miss Eagle replied:

A Hunter red, perhaps? Just don't think it would be the mother's milk that Bundy is - nor would it put hairs on the chest of the Cockroaches.

So, dear Reader, here is the question - or equation, if your prefer?

If a Bundy Rum Omelette would be a great breakfast for the Queensland State of Origin team, what then should the New South Wales team have?

Please let Miss Eagle have your clever answers.

Miss E will provide a prize for the cleverest.

The flaming Bundaberg Omelette and Beer Soup

The Old Foodie has to be everone's favourite foodie. To-day, though, she has a post to be remarked upon. Alcoholic beverages defining some unique foods. Beer soup reminiscent of Babette's Feast. But the one I am going to tuck away for future implementation is the Rum Omelette.

Miss Eagle is a bit surprised though, dear Old Foodie. As a Queenslander, you did not take the opportunity to specify WHICH Rum. This Queenslander-in-exile-in-Melbourne will rectify the matter: Bundy, of course.

And wouldn't this make a wonderful Queenslander State of Origin breakfast?

Slipped me lid

Yes, I did. I slipped me lid. I was washing up the lovely one pounder (5oo gram) clear green glass butter dish, the lid slipped out of control, and smashed to smithereens on the kitchen floor. Sadness! :-( :-( :-(

Now, Miss Eagle has to hunt, seek, and hopefully gather another one - lid that is, or, more probably, a whole new green glass butter dish with lid. So, in the weeks ahead, you will come across Miss Eagle a-hunting in Opp Shops across the eastern suburbs and The Hills.

However, dear Reader, could you help too - pretty please. Pretty please with sugar on? If you are opp shopping, could you please keep your eyes peeled and if you find such a pretty thing as a one pounder (500 gram) clear green glass butter dish with lid please email me off the side bar.

Bloggers meet in Melbourne

Can I tell you that The Melbourne Weblogger Meetup Group is to have its very first meetup to-morrow night? Diarise it right now.

• Details are: Date: Wednesday 23 May
• Time: 6.30pm onwards (so those in the CBD can come straight from work)
• Place: The Horse Bazaar Bar - 397 Little Lonsdale St Melbourne
• Cost: nothing - buy your own drinks/coffee/food

Miss Eagle will be there and would love to meets lots of fellow bloggers.

Vicious Ange's Kluski Soup

This post was put up two days ago. Miss Eagle is bringing it to the top again because the Photo Friday challenge is "Large". For why this qualifies, please see Ange's remarks in the Comments.

Delicious! Miss Eagle has made the Kluski Soup recipe from Vicious Ange.

It is simple! And the dumplings just the best ever!

Miss E had always made dumplings like scones.

Never again - after this lovely, light, eggy dough.

Thank you, Ange - and thanks to your Mum and Grandma.

The electronic Mrs Beeton: drama and text

It was shown in February in the UK and the USA gets to see it on Sunday night next. Let's hope the ABC bought it and it won't take too long to hit Aussie TVs. The Foodie of them all, Mrs Beeton, author of Mrs Beeton's Book of Household Management (available as an e-book here), has been the subject of a BBC drama. And a Melbourne Food Blogger, Cook (almost) Anything, has a link on the BBC site.

First catch your ironing board....

Miss Eagle thinks that Ian Parmenter and Christopher Lawrence have taken leave of their senses. Christopher Lawrence had Ian Parmenter on 936 ABC Local Radio in Hobart with a recipe for Ironed Salmon. Whoever heard the like! The first instruction Method is "Turn the iron on". Depending on how you like your salmon done you can opt for either the linen setting or the cotton setting. Whoda thunk it!?!

Is Miss Eagle psychic? Surely, it would be good to be a psychic blogger: to know what people were wanting to read and blog it. How good would that be for those concerned to drive traffic to their blog?

Now what has led to Miss Eagle querying her psychic capacity? The fact that she recently blogged her sponge recipe, complete with picture. Then this week, in Epicure in The Age, there are not one, but two articles mourning the demise of the sponge.

Article #2 has some history to it. Miss Eagle thinks beating her eggs with rotary beaters and folding in her flour with a trowel-shaped spatula is quite traditional. But traditional soul as Miss E is, she will not be attempting this way of whipping egg-whites:

The State Library's yellowing copy of Australian Cookery, Canned Fruits, Summer Drinks, Preserves, Jellies, Jams as Given at The Fruit Carnival of The Royal & Brighton Horticultural Societies Exhibition, Exhibition Building, Melbourne 1890 by Margaret J. Pearson, has - despite the lengthy title - a brief and efficient description on how to beat eggs by hand. The trick is to beat the yolks and whites separately. "The yolks in a large bowl and the whites on a shallow dish until the whites are solid."

At this time knives were used to beat egg whites. The flat of the blade was lifted and swirled through the albumen to incorporate as much air as possible.

It took me more than 20 minutes to beat four separate egg whites until stiff, trying to recreate this method. A first attempt with slightly older egg whites proved the sponge-cake mantra to "use the freshest eggs possible". The albumen of the two-week-old eggs did not hold together and simply rolled off the knife. Fresh egg whites have an almost soft jelly-like appearance and stay bound in a loop as they are whipped.

This method of whipping was replaced when cheap mass-produced hand beaters - patented in the 1860s - at last became available after the 1900s.

But, seriously, dear Reader, this blog is about traditional Australian family cooking and keeping the tradition alive by sharing with readers in Australia and around the globe. So-o-o... perhaps, I'll give the CWA a ring.

What do you think, dear Reader?

Coffee Can and Beads

This week's Photo Friday challenge/theme is Amber. Miss Eagle's contribution is a pair of amber bead necklaces surrounding a Susie Cooper coffee can and saucer with an amber interior. These beautiful things have come to me from other women who love/d beautiful things. The beads were given to me by my former boss, Margo, who remains a good friend. The Black Fruits coffee can and saucer and part of a set of six from my late aunt, playwright Kathleen Carroll.

Dog-friendly restaurants, please?

Following on the post below, Miss Eagle is asking for information. If you know of dog friendly restaurants, bistros, bars, cafes, eateries, etc., dear Reader, could you please advise Miss E by emailing her off the sidebar? It would be a useful thing to compile a list of dog friendly restaurants in Melbourne and Victoria. North Point Cafe will be the first on the list.

North Point Cafe - canine friendly, but less so

As mentioned in the previous post, the North Point Cafe across from the beach at 2b North Road, Brighton is a puppy friendly eaterie. But, thanks to the Bayside City Council, it is not as puppy friendly as once it was.

Time was when one could sit outside in the paved area under the piazza umbrellas with one's dog beside the chair or under the table. This was a great experience. Dog owners have no difficulty making conversation with dog owners who are complete strangers. There is plenty to talk about. The dogs socialise as well and it is a great experience.

~~~~~~~~ The pooches are not allowed on the paved area as can be seen from the sign above.

They can be hitched to the fence.

Miss Eagle thinks that looks a bit sad -

but it can be closer to the owners in that section.

FootFoot (below) makes friends with those on the fence.

Miss Eagle and Herself asked to sit at the back of the paved area. There is lawn there. On the lawn area there are a few Adirondack chairs. Dog owners can sit there and tie the leash to the chair.

Below, is the beautiful Sebastian. A Beagle/Daschund cross. Sebastian is sitting in the treed area. This is an area with gnarled old seaside trees and loose soil underneath. The trees provide natural hitching posts for leashes and the loose soil is great for scratching.

Silver bowls are available and one can see owners with jugs of water busy tending to their pets' needs. This red setter was unsettled and did a fair bit of barking. Other dogs were more patient and settled. Herself and Miss Eagle attributed the setter's barking to its particular temperament.This labrador was a patient soul - even when his owner left.

Here is a smart and spoiled Jack Russell with his owner on an Adirondack chair.Her daughter sat across in another Adirondack with a beautiful and spoiled Poodle. This Scotch Terrier reminded Miss Eagle of Greyfriars Bobby.FootFoot was quite happy in the treed area. He is not often on a leash but he was quite patient. He was with the other dogs in exactly the same situation so Miss Eagle thinks that he knew he was cool and in with the others.

Mother's Day and North Point Cafe

Yesterday, Herself and Miss Eagle did their Mother's Day ritual and visited the North Point Cafe. The North Point Cafe across from the beach at the end of North Road in Brighton is a puppy friendly place.

As can be seen from the picture pile above, there were all manner of canine friends at North Point. Of course, we had our FootFoot - a miniature Fox Terrier - with us. Herself is leashing him. We asked to sit at the back of the paved outdoor area. Behind this is a lawn area and then an area of dirt with lots of gnarled, seaside trees where dogs are leashed. Nice silver bowls are available and jugs of water to fill them. Our seating backed on to the lawn area, so when we had finished eating Herself got FootFoot and he was able to be with us. All very civilised for him and for us. One of the wonderful things about taking a dog to North Point is that it is always a great conversation starter. So, as usual, we were soon in conversation with a woman at the next table who had brought the beautiful Sebastian. (See post above) If you are not a dog lover, it might be best to sit inside - but North Point can get crowded so beggars can't always be choosers. A mother and daughter couple came and sat next to us. All the dogs were well behaved except for a Red Setter who barked quite frequently. The mother and daughter left. So if you find babies in restaurants a bit much - you might also find the pooches at the Point are not for you either. We began with Pink Champagne. Herself selected the Smoke Salmon Stack which she thoroughly enjoyed. Miss Eagle's Vegetarian Ciabatta looked a little overwhelmed by the greenery but it was quite delicious.

For afters, it was Blueberry Cheesecake for Herself and a Lemon/Lime Pie for Miss E.

Then a Mocha for Miss E and a Cappuccino for Herself.

We highly recommend the pooch friendly North Point Cafe. We enjoyed our meal and the ambiance. We'll see you again next year, North Point, if not before.

Prices:

• Pink Champagne (2) $12.00
• Vegetarian Ciabatta $12.50
• Smoked Salmon Stack $15.50
• Cheesecake $ 6.50
• Tart $ 6.50
• Mocha $ 3.50
• Cappuccino $ 3.00
• TOTAL $59.50

North Point Cafe, 2b North Road, Brighton Phone: 9596 9196

Mother's Day, Rose and the Cupcake Tower

Miss Eagle hopes that everyone who cares for kids had a beaut day to-day.

Miss Eagle's present from Herself was a Cupcake Tower. Miss Eagle has been dreaming of this since first finding such a thing existed on Woofnanny's blog. A few weeks ago one was advertised in a catalogue. "No", Herself said. "Wait", she said, "until there is a shabby chic one." Miss Eagle agreed.

Then, last Thursday, Miss Eagle spotted THE shabby chic Cupcake Tower in the General Trader at Knox City. The result? Miss Eagle received one as her Mother's Day pressie.

The picture above is of Herself's decoration of the Tower complete with silicone patty pans in a variety of colours. The Cup/Fairy Cakes are still to come - but they are expected to hit the oven this week.

While photographing the tower, Rose turned up to turn it into a Feline Foto Shoot.

Miss Eagle's dear friend Jim came to Melbourne last weekend leaving his better half, Sylvia, back in Tennant Creek in the far away Northern Territory because he was purchasing a truck for his earthmoving business. The beautiful Angela, his daughter, flew down - on an exit week-end because it was Labour Day in Queensland - from St Peter's in Brisbane to meet her father.

So, on the night they spent at The Trad Pad, a roast dinner was on the menu - followed by this wonderful Steamed Apple Pudding straight out of Miss Eagle's favourite, The Schauer Australian Cookery Book.

The Steamed Apple Pudding (a slice is pictured above) is a variation of Miss Schauer's A1 Pudding. So, firstly, the recipe for A1 Pudding then Miss Schauer's variation and, finally, Miss Eagle's notes:

A1 Pudding

Cream 4 oz. butter and 4 oz. sugar together till quite white, add a yellow rind of a grated orange, 2 well-beaten eggs, beat well after adding, then add 1/4 cup milk alternately with 6oz of twice-sifted self-raising flour. Put into a greased pudding bowl, three-parts full. Cover with a buttered paper. Steam 2 hours. Allow to stand 2 or 3 minutes before turning out. Turn out carefully and serve with an orange sauce.

Clear Lemon, Orange or Pineapple Sauce

Put the juice of 1 lemon or orange, or 1 cup pineapple juice with a dessertspoon of lemon juice, into a saucepan with 1/2 pint of water and a heaped tablespoon of sugar. Bring to the boil, then add 1 level dessertspoon of cornflour mixed with 1 tablespoon of water, stir till it boils, then boil three minutes. Add a few drops of pink colouring. Strain and serve with steamed or boiled puddings. Use juice of 1/2 a lemon if making Orange sauce with the orange juice. A teaspoon of lemon or orange grated rind may be boiled with sauce.

Delicious Steamed Apple or Any Other Fruit Pudding

Grease a pudding basin or small individual moulds, then spread A1 mixture round the bottom and side, reserving a little to cover over top; fill centre with apples minced, sprinkle with sugar, adding 2 cloves, then spread mixture over top; cover with a buttered paper, steam for 2 hours; if served in small individual moulds, would only need 1.2 hour. Any other stewed fruit may be used instead of apples. Serve with a custard sauce.

NOTE. - Grate apples for individual moulds.

Miss Eagle's Notes

• Miss Eagle used orange juice and a little milk instead of milk alone
• Purchase a good quality aluminium steamer complete with lid to obviate the need for the butter paper procedure
• Use Granny Smith apples
• As will be noted, Miss Eagle quartered the Granny Smiths and sliced them. Next time, she will slice them even thinner - or put them in the food processor.
• Didn't do well with having the mixture adhere to the sides. So put half the mixture in the bottom of the steam, then just laid the apple slices on top, laid the remaining mixture on top and pressed it down lightly with the back of a spoon.
• You can omit the sprinkle of sugar - the pudding is really sweet enough.
• Miss E forgot the cloves but didn't miss them.
• The Pud was delish.
• Highly recommended.

Deep-sea bottom trawling

A major issue in our food chain, for our ethical eating, and - not least - for our environment and planet, is the way our sea food comes to us. We purchase our sea food in a variety of forms - fresh, frozen, canned and processed as ingredients in sauces and pre-packaged dishes. Many species are being fished out - either across the globe or in specific locations. Those consumers paying attention to what is happening are a minority.

Humanity will finish up with little seafood and the ocean a desert. If, dear Reader, you think that fish farming as a replacement for fish in the wild is a solution you need to have a closer look at the consequence of that for us and for the environment.

So one wants to be encouraged by what has just happened in Chile where China, the United States, France, Japan, Chile and South Korea were among the countries signing an agreement to impose restrictions on deep-sea bottom trawling from October until a full scientific study can be undertaken on the effects of bottom trawling. At time of writing, Miss Eagle has not been able to obtain a full list of signatories.

The agreement covers a quarter of the world's oceans and will restrict fishing vessels from dragging huge weighted nets across the sea floor. Except for the tuna fishery, the South Pacific high seas are essentially 'free-for-all' fishery.

Miss Eagle assumes that Australia was present at the meeting - but this has yet to be confirmed. Also to be confirmed is whether Australia is a signatory to the agreement. One assumes that Australia was there and is a signatory the agreement because of our role as a member of the Deep-Sea Defenders. Greenpeace has a compiled a Bottom Trawling League Table.

For three years, Greenpeace has worked with the Deep Sea Conservation Coalition and its 60 member organisations to get a global moratorium on the destructive fishing practice of bottom trawling in the high seas.

Japan, China and South Korea have signed this recent agreement: three nations in the whole of Asia. [If this is incorrect it is because of lack of details] Miss Eagle wants to know what Taiwan, Thailand, and Malaysia are doing.

Check your labels, dear Reader. If it is confirmed that a particular nation is not a signatory to the Regional Fisheries Management, please check your labels and the source of your fish and boycott products from nations who are not signatories to the agreement.

Otherwise, you are a contributor to the cycle of detriment to this planet. You are a contributor to the desertification of our oceans and species destruction.

For more information, dear Reader, on seafood sustainability you might like to go to the following sites:

• Eartheasy
• Fishonline
• Choice
• Sea-ex
• Frank Mason & Associates this site contains a host of useful links

A raw deal - or progress?

Thanks to Merle over at New Quaker for his direction to this post at Grist. Miss Eagle hasn't checked out the Australian story on Big Dairy recently but imagines that it is not much different from Tom Philpott's description.

The following extract brought back memories:

I was among the ranks of people, probably four or five per day, who would show up at the milk house in the afternoon with empty jugs to buy rich, raw milk -- delicious on its own, but even more wonderful in coffee or transformed into yogurt and cheese.

Back in the late '60s/early '70s, Miss Eagle, the Dearly Beloved, and the young Eaglets lived in Toowoomba on the Darling Downs, in Queensland - about an hour out of the State capital, Brisbane. Toowoomba was a city situated in the midst of a rich agricultural economy.

About 9 o'clock at night, the milkman would come. This milkman did not bring bottles. He came to the back door with a billy-can in his hand - filled with raw, unpasteurised milk. He poured the milk into our container. It would go in the fridge and, when settled, there would be inches/centimetres of thick rich cream on top - sufficient to scoop off to put on the jam on scones or hot toast or to stir into one's coffee. ....mmm!

Miss E is not clear on the legality of this but seems to recall that, at the very least, it was not officially commended.

The raw milk came straight from the farm a few miles/kilometers out of town at Hodgsonvale so that it didn't travel far.

Then came a period when cashed up purchasers invaded from Brisbane and began to purchase lush green-grassed dairy farms to convert to horse studs for the racing industry. Productive land moved from food production to support for the gambling industry.

Then milk went eventually to that horribly homogenized peculiar stuff with a dreadful flavour that we all had to get used to and think that's how milk should be, how milk should taste.

Progress!

Miss Eagle, these days, is given to paraphrasing Karl Marx and his famous saying about workers being alienated from the means of production. Miss E talks about people being alienated from the means of production....of their food.