The Good Life Food Wine Travel www.echo.net.au/good-life
Coffee lingo demystified Story and photos: Vivienne Pearson
You know a latte from a short black. You’ve maybe heard that coffee is green before it is roasted. But have you heard of cascara? How about a bullet-proof coffee? Coffee lingo has become so complex that you could dedicate an entire dictionary to it. We haven’t got that much space, so here’s a quick and dirty guide to some of the newer and more interesting terms around. Cherry – the fruit of a coffee plant is called a cherry. Green when unripe and
bright red when ripe, each cherry has two little coffee beans snuggled up inside. You can eat a coffee cherry – the taste is an odd mix between fruit and coffee. I don’t know anyone who would sit up to a bowlful though. Green bean – once the two little beans from inside the
cherry are unwrapped from their protective layers, they are known as green bean. Their green is much more
muted than the brightness of an unripe cherry – more of a greeny-grey. The beans are then dried before being roasted and ground. Cascara – a ‘tea’ made from the actual cherry flesh (which is usually thrown away). Prepared hot or cold, cascara is sweet and has a surprisingly pleasant zing. Bullet-proof coffee – a shot of espresso coffee with a dollop of butter and a dash of oil (coconut is one option). I have to contain my gag reflex just thinking about it but others attribute to it a myriad of health benefits. Magic – sharp-eyed readers will remember this from a recent article about coffee at farmers markets. For the less dedicated, magic is a double-
How do you like your dumplings? Story and photos: Wanda Chin
Pieces of dough that tightly encompass parcels of filling: dumplings! But delve a millimetre deeper and you’ll find that there are a million and one different variations around the world, although the Asian variety is the most tenacious in modern cuisine, and tenfold more ways to enjoy these cheap and cheerful little symbols of luck and fortune.
There are two ways to make dumplings (more specifically, won tons) at home, both of which are joyfully easy to make. You can either buy them frozen (they are ac-
tually superior to most other frozen foods so don’t write them off!) or you can plunge wrists-deep into it and make them lovingly by hand (this method yields a more delicious dumpling 100 per cent of the time). Purists can also make the dough wrappers from scratch quite simply. You choose the filling, folding method and the way it is served. A conservative pan-fried pork and cabbage, a healthy spinach and mushroom in a clear broth or even oyster and chive steamed in a bamboo basket. I won’t even get started on the technical differences of the different types! Douse steaming hot
dumplings in your own secret blend of vinegar and soy or eat them sauce-free. Whichever way this large-group dinner option is prepared, it will be a crowd pleaser. Dumpling making is the perfect team-bonding activity, accommodating multiple pairs of hands whose owners can subsequently enjoy the fruit of their combined labour with revelry! They are usually served on a shared plate so even their consumption actively encourages interaction between diners. Chopstick ability comparisons are guaranteed be the first topic of conversation. My favourite way to eat
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shot ristretto (a ‘restricted’ espresso, where only the first part of the shot is used) topped with three-quarters of the usual milk volume. It is an increasingly common order in coffee-centric places such as Melbourne but is creeping into the local scene. Almond milk – remember that great ad where the milk bar owner wearily runs through the myriad of milk
options available? Well, almond milk adds yet another option to the full cream / skinny / soy conundrum. Made by soaking, blending and straining almonds, its presence in cafes is on the rise, thanks to the nutty flavour complementing both coffee and chai. Expect to pay extra though – almonds are more expensive to milk than cows. Happy caffeine drinking!
Get the freshest produce weekly. Direct from the farmers market.
dumplings? I like them any way and in any setting, as long as I have exceptional company to share my food with.
- FREE PARKING - ENTERTAINMENT - BREAKFAST OPTIONS - LOCAL COFFEE
EVERY THURSDAY
8 - 11am butler st reserve
BYRON BAY -----
EVERY SATURDAY
8 - 11am behind bangalow hotel
BANGALOW
Byron Farmers Market
byronfarmers
Boardwalk Restaurant
Experience our Executive chef in-seas n Blake Seymour’s degustation at Ballina RSL Club in-season Degustation on Open Breakfast, Lunch & by Friday August 28th from 6pm. Dinner – 7 days Executive Chef Blake Seymour 244 River St, Ballina. 6686 2544 Bookings essential 6618 9500
BANGALOW
www.ballinarsl.com.au
Bangalow Dining Rooms
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Bangalow Hotel Open 7 days Lunch: 12 – 3pm Dinner 5.30 – 9pm All day bistro menu
BYRON BAY
6687 1144
Enjoy our balcony restaurant, intimate dining room and generous bistro food in the pub. With reasonable prices our menu reflects the wonderful local and fresh produce of the region. SMH GOOD PUB Large groups welcome. FOOD GUIDE We also offer off-site catering. 2013 AND 2014 www.bangalowdining.com
Fishheads
A range of menu packages for your SPECIAL EVENT
Open seven days 7:30am till late Coffee, breakfast, lunch, dinner, functions and weddings. Fully licensed.
Phone 6680 7632 functions@fishheadsbyron.com.au www.facebook.com/Fishheadsbyron.com www.fishheadsbyron.com.au
1 Jonson St, Byron Bay 6680 7632
Muoi’s Feast Dinner: Mon-Sat 11 Fletcher St, Byron Bay Bookings Essential 6685 7557
Muoi’s Feast has created a strong following since opening in 2003. Winning numerous awards for its international cuisine, the Asian section of the menu is the predominant favourite. Enjoy for dinner. CLOSED FOR HOLIDAY JULY 13 TO AUGUST 20
North Coast news daily: www.echonetdaily.net.au
The Lazy Italian 11.30am-2.30pm & 5.30-9.30pm - Open 7 days 2/9 Bay Lane behind the Beach Hotel 6680 8085 thelazyitalian.com.au
The Green Bistro at Club Byron Lunch: 11.30am–2.30pm, Dinner: from 5.30pm, Tuesday to Sunday (closed Mondays) 18–20 Marvell Street 6685 6202
Ziggle Grill Bar Open 7 days Lunch & Dinner 11am–late 6685 6884 Feros Arcade, 23-24 Jonson Street
Basiloco Contemporary Sardinian Restaurant Open Wed to Sunday 5pm, Closed Mon and Tues.
32 Lawson Street 6680 8818 info@basilo.co
Lunchtime Only Italian Chicken Burger Meal Chicken Burger, Chips & Drink $15
Special Family Meal Deal Spaghetti Bolognese/Napolitana 2 x Kids + 2 x Adults + Garlic Bread, Large Salad 4 x Drinks $50 - Mon, Tues, Weds nights only UNDER NEW MANAGEMENT TUESDAYS | 6pm MEAT & VOUCHER RAFFLE WEDNESDAYS | 5.30pm–close BYO VINYL THURSDAYS | 6pm MEAT & VOUCHER RAFFLE FRIDAYS | 4-6pm HAPPY HOUR SATURDAYS | from 6pm THE MONTHLY MUSO SUNDAYS | SUNDAY ROAST lunch & dinner
BYRON BAY CONTINUED
BALLINA
Good Taste Eating Out Guide
thegreenbistrobyronbay.com.au info@thegreenbistrobyronbay.com.au Functions and catering available
South American Style BBQ Grill Fresh tortilla, pressed right in front of you! Succulent Selections of Beef, Lamb, Chicken, Kebab & Vegetarian Deliciously Prepared in Wraps, Steaks, Skewers of Char Grilled Meat, Salads and Chips. Great Value Meal Deals Fully Licensed but kids friendly We do takeaway Come and experience the best Italian/Mediterranean cuisine, done with the best local products. We are fully licensed, and count 30 cocktails and 100 different spirits.
Kids meals $9 We do wedding and special event functions. Joining our VIP club at www.basilo.co and win free meals and drinks.
The Byron Shire Echo August 26, 2015 17