Caramelised garlic, zucchini & butter beans

October 24, 2024

   

Cindy keeps a pretty good list of recipes bookmarked from around the internet, and remembered this one when we had a few key ingredients aging in the fridge. It's very, very simple to make and the pay off is a nice, messy dish of veggies, beans and sauce that really does cry out for accompanying fresh bread to sop things up. A very satisfying weeknight meal that was surprisingly rich - I guess miso, olive oil, wine and garlic are a pretty hearty combination of ingredients. This makes a pretty scant four meals, so we had some lunchy leftovers out of it, but it's not going to fill the freezer for the week. 

Caramelised garlic, zucchini & butter beans

(based on this recipe from Meera Sodha's Guardian column)

500g zucchinis, cut into rough bite-sized pieces

6 tablespoons olive oil

6 garlic cloves, peeled and crushed

150ml white wine

2 tablespoons white miso

800g butter beans, undrained

1 lemon, zested and juiced

small bunch parsley, leaves chopped

small bunch mint, leaves chopped

salt

Put a couple of tablespoons of oil into a frying pan on high heat and fry the zucchini, turning occasionally until they're golden, almost charred. Sprinkle with salt and set aside.

Put the rest of the oil in the same pan and fry the garlic for a couple of minutes until it's started to go golden. Add the wine and miso and stir the mix together so that it's smooth. Add the beans with their liquid and simmer for 10-15 minutes until you've got the texture you want - a bit liquidy, but you want it to have thickened up a bit.

Stir in the zucchini, lemon zest and juice and simmer for another minute. Kill the heat and stir through the herbs. Serve, with bread.

True North V

October 16, 2024

   

Back in April I resolved to visit True North for one of their night time events this year, and I did manage it six months later! I stopped in for dinner after work on a Wednesday, when Michael had plans with his netball team, and it was conveniently located along my trip home. I had no problems getting a well-lit booth to myself that early in the evening.

The menu is short but appetising - simple starters like olives, chips and dip; a burger, two pasta dishes and a dessert. I started with a rich and molten cauliflower, cheddar and jalapeno croquette on a spicy mojo rojo ($5). I chose the cola amongst their house-made cordials and it was more complex and refreshing than any of the commercial ones.

   

I was a little surprised that the mushroom ragu ($18) was blended to a fairly thin, smooth sauce, and it clung lightly to the galletti. The sauce had a deep flavour, brightened a little by the garnishing feta and rocket, and was pitched and portioned just right as a satisfying but not over-the-top weeknight meal.

This was a casual, uncomplicated way to eat well when I wasn't motivated to cook. It'll remain top of  mind for similar future office days.

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You can read about one, two, three, four of our previous visits to True North.

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True North 

2A Munro St, Coburg 

9917 2262 

menu 

https://truenorth3058.com/ 

Accessibility: There's a small step on entry and a pretty crowded interior (especially on the weekends when the stools at the bar are in use). I ordered at the table and paid at a high counter. The toilet is a narrow non-gendered cubicle.

Shakahari VII

Edit 05/01/2025: Sadly Shakahari has closed after many decades.

October 12, 2024

   

We don't eat out in Carlton as much as we used to, and even when we do Shakahari has fallen off our rotation. One of the Moody Noodles suggested we make a nostalgic return visit after we saw a movie together. After all, Shakahari is a trusty spot for food that's jointly vegan and gluten-free.

   

I felt compelled to order their signature Avocado Magic starter ($18.50) to share around. It was served as generous lengths of avocado, capsicum and eggplant instead of its past roll shape, with the familiar crispy rice batter and pool of coriander puree beneath.

   

Shakahari are not famed for spicy food, and Michael was pleasantly surprised to sense some heat from the Laksa Habat ($26.50). With tempeh, tofu and seitan included it was generous on the protein and just what Michael felt like.

   

The Legendary Satay ($26) was everything I remembered: generous chunks of home-made seitan, tofu and vegetables smothered in a heavy, mild peanut sauce, a neat serve of rice, and a colourful collection of lightly steamed and pickled vegetables.

I would've like to complete the set with a shared tofu caramel but the staff were very slow to return to us and, when I was honest with myself, I was very full. Perhaps we can save that report up for a where's the beef? 20 years on post in 2026.

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You can read one, two, three, four, five, six of our previous blog posts about Shakahari.

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Shakahari 

201-203 Faraday St, Carlton 

9347 3848 

dessert & entrees, mains 

https://www.shakaharivegetarian.com.au/

Accessibility: There are a couple of steps up on entry, and a couple more between rooms on the inside. Tables are widely spaced. We ordered at our table and paid at a high counter. We haven't visited the toilets in a while.

HaTiNA / Vegan Heaven

October 10, 2024

   

We were sad to receive news that Vegie Mum closed its Fitzroy restaurant back in May. Happily, the premises have become a sibling to another beloved veg*n restaurant! At the same address, HaTiNa was announced as a second restaurant from the Huong Viet Vegetarian crew. We visited in October, and since then they have undergone rapid renovations and reopened as Vegan Heaven, and remain associated with Huong Viet. The menu remains largely unchanged, running to dozens of vegan dishes. Gluten-free foods are marked and reside primarily in the tofu, mushroom and stir-fry sections of the menu. There are a few chilli warnings scattered about too. Thankfully we had a crew of six hungry veg*ns ready to try as much as we could during the restaurant's brief phase as HaTiNa.

We began by carefully sharing out Lion's Mane Mushroom skewers ($15, pictured above) - these were really meaty and thickly coated in a savoury sauce that had us all appetised for more. 

   

Likewise, the Crispy Fish Salt and Pepper ($16) was very well seasoned and had us eager for the more substantive dishes ahead; it was nestled amongst some colourful, barely-dressed salad.

   

The Authentic Viet Broken Rice ($25) offered welcome variety and heartiness. Similar to the one I've enjoyed at Easy Vegan, it's centred on a mound of rice and a complex dressing, then surrounded by grilled mock meats and shredded vegetables, a mock fried egg, pickles and salad veges.

   

If you thought broken rice might be awkward to share among six, it's easier than laksa! The Zesty Laksa Bowl ($25) was a reasonably spicy rendition containing varied mock meats.

   

The Thai glass noodle salad ($25) was a balancing, fresh contribution to the meal but ultimately didn't rate as anyone's favouite.

   

For me, it was the mini savoury pancakes ($26) that ruled the night. I probably haven't eaten them in a decade, and I was thrilled to have the chance again. These little rice flour pucks are sweet with coconut, fried with crisp savoury toppings (often prawns if not vegetarian) then teamed with a dressing a fresh green herbs.

   

For several others, the Tom Yum Flounder Sweet & Sour Fish ($35) was the pick, and deservedly so. The fish pieces were kept separate from the tangy sauce long enough to retain a crisp, delicate skin and there was just the right medley of fresh vegetables to offset the mock meat richness.

   

Drinks are worth a mention too - there are plenty of non-alcoholic options to choose from, including juices and smoothies. The coconut juice ($10) is served in a coconut and there's vegan condensed milk available for Vietnamese iced coffees ($12)!

This was a really fun, casual meal with lots of dishes we'd gladly eat again. The challenge ahead will be trading off between revisiting their known delights and the potential new favourites that still lie untasted within such an expansive menu. I think we're up to the task.

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HaTiNa / Vegan Heaven

72 Johnston St, Fitzroy

0432 468 538

menu pages one and two 

facebook page

Accessibility: There's a step up on entry. The interior is flat with moderately crowded regular-height tables and backed chairs. We ordered at our table and paid at a high counter. We didn't visit the toilets.

Sautéed rhubarb & fior di latte dressed in peppercorn oil

October 5, 2024

   

Here's the final component of our Ottolenghi grilling trilogy. This one's my favourite of the bunch and it actually hit the cast iron pan as intended. Sections of rhubarb are set on high heat just long enough to soften and char, then they're dressed with ginger honey, layered with big chunks of fior di latte, scattered with basil leaves and finished with peppercorn oil. It's tangy and creamy up against each other, shot through with sweetness and spice. I think I'd be as happy eating this for dessert as I was working it into my main meal!

Sautéed rhubarb & fior di latte dressed in peppercorn oil

(slightly adapted from a recipe by Yotam Ottolenghi in The Guardian)

400g rhubarb, trimmed and sliced on the diagonal into 4-5cm lengths

350g fior di latte, burrata or other fresh, milky cheese, drained and roughly torn into large pieces

10g basil leaves

peppercorn oil

1 teaspoon peppercorns

1 teaspoon coriander seeds

1/2 teaspoon chilli flakes

flaked sea salt

2 tablespoons oil

ginger honey

90ml runny honey

15g fresh ginger, peeled and julienned

Using a mortar and pestle, lightly crush together the peppercorns, coriander seeds, chilli flakes, and a pinch of salt. Heat the oil in a small saucepan and then add the crushed spices. Cook them for just 30 seconds, then pour the spices and oil together into a small heat-proof bowl or jar. Clean the saucepan.

Set the small saucepan back over medium heat, adding the honey, ginger, a splash of water and a pinch of salt. Cook for about 5 minutes, then turn off the heat and set aside.

Set a cast iron pan over high heat. When it's hot, add the rhubarb in batches, cooking until just charred and softened and then setting aside in a bowl as you go. When they're all done, stir through about half of the honey mixture.

To serve, layer up the torn fior di latte and rhubarb pieces. Drizzle over the honey, scatter the basil leaves on top, and finally drizzle with the peppercorn oil.