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| Upper Eastern Shore goodies to tempt locals |
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By BEV BRILL* Fish Bar at Bellerive Beach, 6244 1074 THE seafood baskets are terrific value. The fish is sO fresh, and the staff are very helpful and happy go lucky-ites. When flathead is on, that is the pick of the fish for me. And, of course, a smile from Michael King, the owner of all three fish bars, is top on the list. There are a variety of salads too. Then for afters, you can choose from the delicious ice cream bar or one of the desserts. Shoreline Hotel, 10 Shoreline Drive, Howrah 6247 9504 THE menu is varied and there is a super seniors priced meal as well - main course and dessert. My friend got lost and so I dined by myself and had the lamb with cherry tomato and tzaziki yoghurt salad, with a glass of chardonnay. Lamb was a wee bit tough, but the salad was a ripper. The two waitresses were superb. The salad and vegie bar is really good. The spuds were crisp on the outside and beautiful on the inside. And there was beetroot! Howrah Point Shopping Centre, David Brown Pharmacy coffee 6247 9145 DAVID Brown's Pharmacy in the Howrah Point shopping centre has a great coffee hub where you can sit and wait while your script is made up. What a brilliant idea. They serve fantastic Oomph coffee in store or take away. Lauderdale Food Store, 528 South Arm Road, Lauderdale A NEW player for this glorious side of the river is the Hill Street Grocer brand. The Nikitaris family famous for its Hill Street Food Store, is now up and running the Lauderdale Food Store, with son Nikita managing the store on this side of the river. More Upper Eastern Shore goodies next month. On the grapevine JOHN and Joan Mahindroo from Fritto Misto at Lauderdale are off to Greece for our winter. Joscelyn, the chef who looked after us so well when last we dined there, will be running the kitchen, with David running front of house. John will be working on Naxos Island at the Litero Restaurant, and Joan will be soaking up the sun on the beach. Then it is back to Fritto Misto for the start of spring/summer. Well, the more things change, the more they stay the same! John Caire is back as a consultant at his ‘baby’, The Astor Grill. Owner, Marshall Kimber, is as happy as Larry! We can look forward to the return of the eye fillet pocketed with Stilton cheese (yum), and all sorts of other seasonal goodies. The place has been getting a bit of a makeover, but the land of the long lunch has returned - May Day, in fact. More information next month. SOHO Hotel, 124 Davey Street, Hobart 6224 9494 THE unstoppable Mrs Jones and I went off for a counter lunch at Soho, armed with a shopper docket. We went on a Monday, so it was reasonably quiet, but we were looked after extremely well by our wait/bar staff person, Grant. I hope they hang on to Grant, because he was just the bee's knees. The chef also did a ripper job. Mrs J ordered the chicken breast stuffed with prawns and baby spinach with vegetables, and I had the fillet steak, served blue (I requested a hot plate, and it came with one) with a side salad and chips. Too many chefs serve up a blue steak on a cold plate, and boy, that is not fun. Mrs J loved her chicken, and my steak was fantastic. The salad was as requested (no purple onion, no capsicum) and had a very nice dressing. The chips were crisp and had obviously been cooked in really good oil. With drinks, the lunch was $43.40 for two, and we both took home a doggy bag because the serves were so huge. Some restaurants refuse to do doggy bags, so I take my own - then the restaurant is under no obligation if I poison myself, and I am not being ripped off if I haven't finished my lunch. I know some idiot in Melbourne left a doggy bag from a restaurant in his car for a week and then reheated it and ate it and was quite ill, and tried to sue. Well, mate, your problem - not the restaurant's. You probably deserve a Darwin award. Recipes to die for Brandied cumquats WHEN your neighbour says he has a bucket of cumquats, grab them and say, ‘Thanks, Bill’. I spent hours working out how I was going to brandy them, and that's not even mentioning the saucepan I completely and utterly stuffed in the process. The pot was wrecked because I answered the phone and forgot about the sauce! First thing to remember with citrus fruits, when getting them totally demolished in brandy, is DON'T put the fruit into a metal anything. Go glass. Also, don't attempt this process if you want to have them the next day. It takes 12 weeks at least for perfection. I used 2 cups of raw sugar, a bottle of brandy, 2 vanilla beans, and about two litres of cumquats and a new saucepan for the sauce. Dissolve the sugar in a little water, and when dissolved combine with the vanilla beans and brandy and cover the small cumquats with the liquid in a 2 litre glass jar. Put away in a dark space and wait. Anzac biscuits disasters MY mum is a superb cook, and even she has had the Anzac biscuits meltdown. You put them all in the oven, beautifully turned out biscuits, and open the oven later and it is a total disaster - or it seems so at the time. The bikkies have turned into a huge biscuit covering the slide! Remove from oven. Allow to cool. Top it with chocolate icing and shaved almonds, and you have the newest munchie on the block. * Please tip off the writer about any great meals you have had by emailing to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
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