I’ve been in Oz for 6 months now and I still get excited when it’s time to go food shopping. The aisles filled with different brands than I’m used to; the fresh seafood available in store and even just the way the veggies are laid out keeps me so interested. Whenever I go on holiday I’ll spend a lot of time in a supermarket just taking in this normal yet different shopping experience.
I headed to Coles in the Westfield in Eastgardens and began my shop. I got my usual; tuna for $0.80 in an array of flavours including; smoked, honey mustard, lime, Thai sweet chilli and lemon with cracked pepper (literally what keeps us backpackers going); pasta for $1, spinach and coffee both for $3. As you can see, I don’t spend much on my food shop (because I’m consistently poor) however I do like to treat myself every once and a while….
This weeks treat is: black fermented garlic!
So this weird looking vegetable set me back a whole $5! I can apparently use it as a topping to pastas, pizzas or salads and it can also be puréed and then used as a drizzle. More to come from this strange ingredient…
Before I headed home, I may have accidentally wandered into a place called Seafood @ Eastgardens. It just so happens to be the place that stocks my work with fresh fish from the Sydney fish market every morning. As I was poor I could only window shop, which was absolute torture for me. I mean look at what I couldn’t buy:
So I got back to my flat and decided to cook dinner with this black garlic I bought. I wanted to keep the flavours simple to showcase the unusual ingredient so I went for a pasta dish.
Here’s my recipe:
- 100g pasta (any shape)
- 20g kalamata olives (diced)
- 100g spinach
- 1 table spoon of olive oil
- 3 black garlic cloves (diced)
Cook the pasta until al dente, drain and set aside. Sautée the spinach in a pan until wilted, add the olives and garlic. Heat through the ingredients and add to the pasta. Mix together and serve.
Here is the finished product:
My thoughts: the meal was clean with bold flavours – I would have enhanced it with some truffle oil and pecorino cheese though. The black garlic tasted very different, it was almost like taking a bite of red wine. It had a very strong fruity flavour which overpowered the simple dish. So I feel I should pair this ingredient with a red meat next time.
I love tasting new things and working out how to piece a meal together.
Watch this space!