Eating scones at the Royal Melbourne Show

The Bloke and I had a day off in the middle of the week for a day-trip to the Royal Melbourne Show.  

One of my favourite things to do at the Show is to have scones in the CWA (Country Women's Association) pavillion.  The show helps the CWA raise funds for projects such as educational grants.  Each year they also raise money for two different groups.  In 2010 it is the Skin and Cancer Foundation and the Compassionate Friends Victoria. 

Queuing for CWA goodies



 

When you buy your food, scones in our case, your tea or coffee, or milo, you are given your cups and you wander over to a table and add your tea or coffee.  It reminds me of old school functions in the country, where I grew up. Social events in the local town hall or church hall.

Next stop is the urn for some hot water. 

The Bloke and I were saving ourselves for lunch, so we only had one scone each, but I could easily have had two.  They were light and fluffy scones.  Absolutely delicious with jam and cream.

There is a stall in this area also, behind where I am taking this photo.  There are teatowels and cookbooks for sale.  Last year I bought a CWA cookbook, 'The A to Z of cooked and uncooked slices' for the modest sum of $8.50.  They also sell all sorts of handmade craft items such as potholders, coathangers and the teatowels with the crocheted tops.  You can buy items such as cookbooks and teatowels from the CWA headquarters in Toorak and have them post the items to you, but you can only pay by cheque.

Canh chua ca chem at Sapa Hills, Footscray

I've been reading about this Vietnamese sour soup.  One of the ingredients is pineapple.  I was thinking I'd like to make it but I couldn't envisage how it might taste.  I think the pineapple and the fish combination was messing with my mind.  


I eventually found it on the menu at Sapa Hills in Footscray.  I picked my night, The Bloke was  at the soccer.  Two things about The Bloke, firstly, he is a sports tragic, which gives me an opportunity to check foody things while he's off cheering for whoever he's cheering for.  Secondly, his food likes are very, very narrow...eg, plenty of meat, no soup of any kind...


Back to more important things, food.  Compared to a lot of Vietnamese meals, this one is on the more expensive side.   You can also order this soup with prawns instead of fish.

Canh chua ca chem (barramundi)

$25.00

The soup contained beanshoots, taro stem, tomatoes, a whole barramundi and okra.  There was sweetness from the pineapple. 


The girl serving me asked if I wanted rice, I wasn't sure if I wanted rice.  I asked her why I should order it.  She explained that she puts spoonfuls of the soup on the rice.  So I did that too, then slurped away at the broth later. 


Whenever I had asked a Vietnamese person about this dish they all described it positively but couldn't really explain the taste to me.  I read about canh chua ca chem at Phamfatale and she likens the soup to the Thai soup tom yum.  This made sense after I had eaten the soup.  It is similar to tom yum but without the chili.  The barramundi was so good, but it took some work to sort through the bones.   I would definitely order this soup again.  It is a very tasty dish, and filling!


A word on Sapa Hills.  This was my first time here.  it was midweek and I got there about 6.15, by 7pm, the place was full and they were turning people away.  I would suggest getting there early or booking a table if you are going later.

The staff are quite busy but very friendly.  I'm looking forward to trying more meals there. 


Sapa Hills
112 Hopkins Street
Footscray
Ph 9687 5729
Open 10am to 10pm 7 days a week

Green papaya salad with pork and prawns (Goi du du tom thit)

Delicious Vietnam is a great opportunity to celebrate Vietnamese cuisine.  Thanks once again to Anh at Food Lovers Journey and Hong and Kim at Ravenous Couple who created this monthly event.  Anh is the host of Delicious Vietnam #5.  Here is the list of other contributors. 


I saw Luke Nguyen make this dish on a food show on SBS TV.  It is a really interesting looking dish. I am keen to make it one day, but I couldn't get my head around green papaya.  I needed to taste the dish before I could make it.


I saw the salad on the menu at Little Saigon in Richmond.    

Goi du du tom thit

When the dish was brought to the table, it was circled by prawn crackers.  I found this unusual and became a little concerned.  However, prawn crackers aside, this is a brilliant salad.  I was drooling with every mouthful I took.  The salad contained plenty of the green papaya with some carrot and daikon radish.  There was some mint and coriander and the dish was topped with chopped peanuts and a little sliced chili.  The heroes of the dish were the sliced prawns and slices of the softest cold pork I have ever eaten.  The tender pork and prawns were complimented perfectly with the crunch of the papaya and the peanuts.  It was quite a big serve and I had to stop myself from eating the whole lot because it was just so great.  A revelation. 


A week later and I also saw it on the menu at Dong Que in Footscray.  Excellent, another research opportunity!

Goi du du tom thit

This version was quite good too.  It also had prawn crackers around it!  It doesn't seem like a very traditional garnish, but then again, I am no expert.  The pork was tasty but not as tender as the first dish.  I found the garnish of the peanuts and coriander a bit too heavy for my liking, others may prefer it.  This one had more carrot which I quite liked.


Goi du du tom thit from Little Saigon in Richmond is my guide for a homemade version.  After several weeks of research and shopping I found myself a gadget to slice the papaya into strips.  I just need to figure out how to buy the perfect green papaya!


Little Saigon
258 Victoria Street
Richmond 3121
Ph 9428 8288
Open 7 days, 10am to 10pm



Dong Que
102 Hopkins Street
Footscray 3011
Ph 9689 4392
Closed Thursdays
Open 10.00am to 10pm the rest of the week

Yong Tou Fou at The Grand BBQ

One of the things I like about Yong Tou Fou is the way all the elements are laid out and you get to choose.  

Mushrooms, Okra, Beancurd Skin

Bitter gourd, Eggplant

Yong Tou Fou
Chicken stock, egg noodles, mushroom, okra, tofu block, tofu skin,
eggplant, stuffed capsicum
$10.00 

1. Select the soup; chicken stock, curry laksa or tom yum - I select chicken stock, then I can add the chilli 
2. Select the noodles; rice noodles, egg noodles, spinach noodles or rice vermicelli - last time I selected the vermicelli and they were a bit thin for me, so this time I chose egg noodles
3. Select six pieces to go in your soup.  Bok choy and mung bean noodles are added to the soup

You can add extra noodles ($2.00) and extra pieces ($1.60)

I've only been twice, but I think I've got a strategy worked out.  I order my food and get a ticket number and a napkin.  I then go around the back of the cooking area and get chopsticks, a spoon, a cup of tea from the urn and a small dish with whatever condiments you select, such as chilli.  Finally, I have to find a seat, and during lunchtimes that is no mean feat.  I've become a bit bolder and happily seek permission to sit at a table where only one person is sitting.  

On a cold Melbourne day Yong Tou Fou hits the spot.  The mushroom and eggplant are soft and delectable.  The capsicum is crunchy and the okra is bit like that too.  The tofu block stuffed with seafood is soft and slippery and the tofu skin is crisp, but I try to finish it before it sinks into the soup and gets too soft (for me anyway).   Finally, I am left to grapple with slurping noodles and mopping my face with a napkin as an errant noodle or a splash of soup leaps out of my bowl.

The Grand BBQ is in a mall which is part of the Target Centre in the city.  There are some typical food court tenants and some dodgy food court tenants.  Grand BBQ always has a steady flow of customers.

Roast meats at The Grand BBQ

If soups are not your thing, then you can order vegetables or roast meats on noodles or rice.

I was curious about the origins of Yong Tou Fou and found out that it is a Chinese dish from southern China and is found also in Singapore, Thailand and Malaysia.  It is also spelt, yong tao foo or yong tau fu, among other variations.  I cannot expand on that as my Chinese language skills are nil.


The Grand BBQ
Target Centre
236 Bourke Street
Melbourne  3000
Ph: 9639 7228