More Gourmet Splendors In Sydney
Queen Street Woollahra.
I come here for my indulgent food days, when just the supermarket and grocer won’t do. Yes I know it is a little posh, yet if you are wearing your oversized sunnies you can always get away with it.
First I start at Simon Johnson for my French cheese fix, some gorgeous olive oils and vinegars, beautiful dried pastas and of course chocolate. Here dinner for the night always starts to stir in my mind. After eating way to much cheese and my bags full, I stroll down Queen Street passing the designer boutiques, eyeing all the beautiful things.
Next I stop at Whole Foods House to buy organic vegetables, and then I continue on to all the decadent delicatessens buying bits and pieces that I know my fridge cant fit.
However at the end of night, having shared an indulgent gorgeous meal and wine from Moncur Cellars with a close friend I know that my day of indulgence is over and tomorrow I will buy my milk and bread from the local supermarket.
Squash, garlic and walnut Tagliatelle
This pasta is simple yet stunning. Warm roasted vegetables and two forms of walnuts, just delicious. You could add some grated pecorino, or a herb, if your kitchen was better stocked than mine was last night.
1 small butternut pumpkin, peeled and cut into cubes
3 cloves of garlic, chopped roughly
2 small zucchinis, sliced
10 walnuts, chopped roughly
250g tagliatelle pasta
Maldon sea salt
Preheat the oven to 200 C. Toss the squash with some olive oil in a large roasting pan, salt and pepper and roast for 10 minutes. Add the garlic and zucchinis and roast a further 15 minutes, or until almost done. Toss through the chopped walnuts and and cook a further 5 minutes, or until the vegetables are cooked and the nuts are toasted.
Meanwhile, cook the pasta in lots of salted boiling water, until al dente. Drain and add to the vegetables in the roasting pan. Drizzle with walnut oil and toss well. Season to taste with salt, pepper and Parmesan cheese.