Spring is still coiled down here in Melbourne. But we might have some warm weather on the way to get us out in the garden. These chillies appear to have decided it's finally worth peering out.
And these black russian tomatoes are craving a little sun and soil.
In the spirit of experimentation, we have an interesting kombucha brew on the bubble. This is fermenting away with kiwi fruit, cardamom, and juniper berries. It smells very fragrant, and from a little taste earlier I can confirm that a little cardamom goes a long way.
If the Auberge du Lis is ever renowned for anything, it will be hot sauce or pizza. But the curries will run in a red hot third. Indian, Thai, Sri Lankan curries, we don't discriminate. I get a strong sense that some curries are winter curries and some are well suited to hot weather.
This green mango and fish curry nicely straddles the two, which fits our weather quite nicely. The sweetness of the coconut balances the lip pursingly sour green mangoes we happened across at the market, and the pungent fresh fenugreek from the garden.
Speaking of sour things, here is your cooking tip for the day. Risotto is one of our staples, and the rich flavours often benefit from something tangy to finish it off -- a drizzle of yoghurt to garnish, or some chopped capers. Lately I've been chopping up a quarter of a preserved lemon and adding it early on in the cooking. It gives a mild tangy hint through the dish.
It worked especially well with this affair. Sausage risotto, with fresh vegie stock, a little mustard, topped with a handful of parmesan cheese, some pickled cauliflower, red cabbage kraut, and a good splash of olive oil.
Nice , interesting taste combinations you have going there. I have noted some and will experiement !
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