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I've fallen a bit behind on posting (but not on eating) as I prepare to be overseas (yes, again) for a few weeks.
I have pending blurbs (and pics) on Wasavie, the Malaya, Relish at Balmain Bug and Billy Kwong, as well as a few tidbits on food buying developments around town which I intend to get to before I head off (to Cannes via-London and then a short stop in the T-dot aka Toronto.)
Ok, so I'm a bit behind on my reading.
I did eventually find this perspective on the state of Australian produce from Matthew Evans fascinating.
He writes:
"There is much to celebrate about Australian produce. But complacency is dangerous and there is much to improve."
Input from Justin North (Becasse), Jeremy Strode (MG Garage), Tim Pak Poy (Claude's) and a rather cantankerous Mark Best (Marque) rounds out the article which concludes with a produce report card and recommendations of where to buy the best.
The recos presumably do not come from Best who says "Some other chefs have this jingoistic bullshit about 'our great produce', it's just crap."
We're very excited that not only are Coffin Bay oysters (which are among our favorites) in full swing for their season (Mar-Nov) but they seem to be even better than last year's crop in size and quality.
In a sort of pseudo oyster harvest celebration, we thought we would share our favorite oyster salsa from Nobu:The Cookbook (which if you like, you should buy, because there are 2 more)
Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
