“If you want something done right, do it yourself” was the rather dogmatic mantra my father would mutter as he slaved over a metal lathe, creating the perfect part that would make his drill rig sing. It’s a rather isolationist approach that assumes the worst in others. When it comes to food I’ve adopted a more middle road approach; if you want to eat right, do it with someone you know.
In this small desert town the best meals tend to be cooked at home. Love is the best condiment, and without it even the finest ingredients taste second rate. A rather nimble twist of community innovation is looking to share the love of food through a little group known as Alice Home Restaurant
Legend has it that Alice Home Restaurant was conceived over dinner. Resident Bon Vivant, Kym, acted as midwife, delivering the ripper of an idea into the big bad world of social media, and gave it a name. Like all strokes of brilliance the idea is simple but effective; people host dinner parties featuring local produce, and charge people $10 a head to attend.
Edible landscaper extraordinaire J9 was the first to fling open the doors of her kitchen and welcome fellow foodies inside. Hosted at her rural desert oasis, she promised a two course feast of garden goodies. Originally capped at 15 guests, the bookings were greedily gobbled up and swelled to 19 people.
And so it was that on a cool Autumn night we assembled in the garden; wine flowing with conversation, spilling out into the darkened garden beds. One of the best things about dining at J9s place is that you literally eat amidst the vegetables; pumpkins sprawling near the swimming pool, pomegranates peering in the front door.
The star of the evening was definitely cucumber. An abundance of these cool Cucurbitacea trailed their way into a veggie curry. Skinned, seeded and mixed with lemongrass, chilli ginger and coconut milk, they transformed into heavenly hunks of texture reminiscent of choko. Some uncooked cucumbers were mixed with home made yogurt as a cooling side dish, their crunchy consistency juxtaposed against the softness of their slow cooked brethren.
Dessert was creme brulee , with gems of fresh and dried figs embedded in it’s lucious creamy silk. I wandered through the kitchen to find J9 caramelising the top layer of sugar with a jet lighter, a wicked grin on her face.
As digestion kicked in, we sprawled across the garden, gazing at the heavens and conjuring up dumpling recipes for a home restaurant yum cha and discussing the dynamics of a camel hangi. Although we left early, rumour has it that the gathering simmered gently through the night.
Alice Home Restaurant inspires me. It makes me want to cook amazing food for people who I know and those I’m yet to meet. Moreover it seems to be a recipe for building a community of people who hunger for a taste of the good life.
TuckaFukka 