Talking Big West over lunch at Sapa Hills

When I left school, I loved food as much as I do now, but I hadn't considered trying to get into food writing.  In fact, my first career aspiration was to be an art critic.  I was very into semiotics, postmodernism, and wearing lots of black.  I ended up dropping out after a year (I realised I looked much better in red) but I've still always enjoyed art.  There are lots of different experiences you can have observing it, but my favourite is the comparatively rare moment when, browsing a gallery or watching a performance - BAM!  Something hits you, like a key in a lock, and you can't look away.  It's fantastic.

This is why it is very exciting to tell you that I am the 2013 Big West Festival's official blogger.  The Big West Festival is a biennial arts festival held in the west, showcasing western suburbs artists, and celebrating what makes the west the eclectic, gritty and gutsy place it is.  I'll be blogging over at the site throughout the Festival, but as an intro, come and meet Marcia Ferguson, the Festival's director, over some delicious treats from one of my favourite Footscray restaurants.

Plan A had been some lovely soup at Sen, but with it surprisingly shut that day, we strolled to Sapa Hills.  Quite a few people seem to think its slightly swish decor means that it's some kind of gweilo tourist trap, but its Hanoi-style specialties and confident renditions of Vietnamese staples make it one of my favourite spots in Footscray.

Bun nem ran, $12

For instance, spring rolls at Sapa Hills don't just mean the typical tiny tubes with a hunk of iceberg lettuce you get elsewhere.  These are Hanoi-style spring rolls, wrapped in rice paper (instead of wheat) and fried so that they are delicately crisp and crackly all over.  The filling is a delicious mix of pork, vermicelli noodles and black mushroom.  Make a little salad with spring rolls, rice noodles, greens and refreshing dressing for a big whack of yum.

Just about all the artists in this year's Big West Festival are from the western suburbs.  Marcia and I spoke about what makes this part of Melbourne have such a strong and defined identity.  She said she thinks of the west as a "mini Philadelphia".  "Philadelphia loves Philadelphia, and you can feel it on the street," she says.

To her, Big West is about bringing out and presenting to the public the west that is already here.  It's about celebrating what Marcia describes as our "gorgeous mix of immense cultural tradition".  One really exciting event that does just this is Dance Republic, a kind of cross-cultural dance-off between groups like the South Sudanese Dombai Dancers, dancers from the Chin community and students from local high schools.  It's on Sunday 1 December at Little Saigon Market - read more here.

Wonton soup, $5

Just a little wonton soup to whet your appetite.  This is a bargain at five bucks and boasts lovely restorative soup and fat wontons with whole prawns inside.  (I find these soups are great for kids - just enough and not too many tricky noodles to try to scoop up.)

Big West is about inclusiveness and community engagement, but it also offers opportunities for artists to present their work, even if that work is "high end" or highly conceptual.  "Labour" is a "part video installation, part participatory event" by local artist Hoang Nguyen.  His inspiration is his childhood experience of the Vietnamese show tunes that played while his mother made clothes at home.  Through this work he aims to "[explore] notions of work through open karaoke participation".  If that's not a world first, I don't know what is.

Vietnamese coleslaw with prawns and pork, $18

The coleslaws at Sapa Hills are another must-have.  We loved this prawn and pork number - sometimes the pork in soups and salads can be a bit grey and chewy, but here it was really tasty and tender.  I could live off this stuff - so much crunchy cucumber, fresh herbs and sweet pickled carrots.  Scoop it onto the prawn crackers for a Vietnamese tostada.  Yum!

"Massive" perform at the Big West launch

You can read the whole Big West program here.  As mentioned, the rest of my Big West posts will be on the Big West site itself, so stay tuned there for artist interviews and reflections on works during the Festival itself.

Announcing ... The Westies!

Every so often we get out of town.  Sometimes, among ferns or sand dunes, I start daydreaming about moving somewhere where there are a lot more trees and a lot less trucks.  It all sounds great until it comes to food, and that's when I realise I couldn't be happy in a place without dosas and pho and with only one type of mint.  That whole thing about a way to a man's heart is through his stomach?  I may not be a man, but that is definitely true for me.

I've loved meeting fellow food bloggers along the way, doing crazy things like eating chicken embryos and doing blind banh mi taste testing, but my best blog bud is Kenny of Consider the Sauce.  It's brilliant to have a mate and blogging compadre to trade cheap eats war stories with.  We've both been running our blogs for three plus years, and with almost 1000 posts between us, we think we've really lit a fire under the media to get more attention on the western suburbs horn of plenty  ...  but there's always room for improvement.

To this end, Footscray Food Blog and Consider the Sauce are proud to announce "The Westies:  Dishes of Distinction" - the first food awards dedicated to celebrating the amazing food culture of Melbourne's west.  These annual awards will honour three dishes per year from three different eateries (as opposed to awards to the eateries themselves).  So we're talking maybe an amazing dal makhani, the flakiest cheese burek, and an epic soft shell crab banh mi.  Actually, I don't know who makes that - but can someone please start?!

The selection process will take into account taste, consistency, pricing, and a sense of uniqueness or tradition.  This year's winners will be decided after countless emails, Facebook messages, dining-out sojourns and an epic knock-down bar-room brawl  ...  followed by a steak and a dozen oysters, of course.

Each eatery will be presented with a commemorative award - initial designs included a Olympic donut cast in bronze.  That was scratched, but we promise it will still be awesome.  Eateries responsible for producing the winning dishes will be ineligible for further awards for the next three years.

The winners of the 2013 "Westies - Dishes of Distinction" will be announced and the awards themselves presented at the annual Footscray Food Blog/Consider The Sauce Spring Picnic, to be held at:

Yarraville Gardens, Somerville Road.

Saturday, November 30, from 11 am.

The Westies - Dishes of Distinction winners announced at noon.

Footscray Food Blog's first-ever video!

The Surf is Usually Tougher Than the Turf

I’m sure you’ll have no problem coming up with lots of meaty ideas for tomorrow’s Labor Day cookout, but new and exciting seafood options can be a little more challenging. So, just in case you’re going to eschew the traditional four-legged fare, here are some alternative ideas to surf through. If any of these catch you hook, line and sinker, just follow the link in the caption to see the original post, and get the ingredients. Enjoy! 

Grilled Tuna with Fresh Horseradish

Grilled Salmon with Garlic, Ginger & Chilies

Grilled Swordfish Bruschetta

Fennel-Smoked Salmon

Next Up: Kiwi Rubbed Beef Short Ribs

I'm back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!

In Memoriam: William D’Arduini

My uncle Billy passed away a few days ago. He’d been having health issues over the last few years, but the news still came as a sudden, and very sad shock. He was one of my earliest inspirations for becoming a chef, and as many of you know, we filmed several recipes together over the years from his kitchen in Manchester, NY.

After I left the California Culinary Academy to start Food Wishes, I gave him one of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily cooking away, looking every bit the part. He was a barber and hairstylist by trade, but Uncle Billy could have been a world-class chef. His passion for food, and for life, was boundless. Running up the stairs from his second, basement kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing that old, white chef coat, is how I will always remember him.

I can think of no better tribute than to re-post the videos he was involved in below. In the “Homemades” video, you can actually hear Uncle Bill helping me with the narration. Of course, in true Food Wishes style, we only see his hands, but by watching the stylish way he handles the food, it’s very easy to see that he had a special touch.

Our heartfelt thoughts and prayers go out to my Aunt Angela and the rest of the family. I can’t begin to imagine how difficult this is for them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the party, but he was usually the life of it too. He will be dearly missed.

Rest in peace, Uncle Billy. We loved you, and will continue to love and remember you through all the amazing dishes you so generously shared. I know one thing, the food in heaven just got a lot better. Enjoy.

Homemades - Making Pasta with Uncle Bill (read original post here)

Chicken D’Arduini (read original post here)

Arancini - Italian Rice Balls (read original post here)

Good and Gooder

Hello there! I wanted to share two cellphone shots I took this weekend, along with a couple of announcements. When I posted our watermelon agua fresca video last week, I got a bunch of comments on YouTube saying that cantaloupe makes an even better one. So, I had to immediately test one out, and...it's a tie. Both melons make marvelous agua frescas! 

Also, I've started playing around with the "cronut." This croissant/doughnut hybrid has all the food fetishists in a tizzy, and I was encouraged by this first attempt. Not sure exactly when it might make its official appearance, but stay tuned!

So You Can Use Real Food to Lose Weight Without Dieting? – I Knew It!

I’ll probably never write a book on healthy eating (I know, you’re shocked), but if I did, I’d like to think it would be similar to “Foodist,” the new book by my friend, and favorite neuroscientist, Darya Pino Rose. I’ve never been able to articulate it as well as Ms. Summer Tomato, but have always believed that delicious food is the solution, not the problem; and that relying solely on willpower to change behavior never works, for anything.

Genetically predisposed appearances to the contrary, I live a relatively healthy lifestyle (or “healthstyle” as it’s referred to in the book). I’m quite active, eat lots of fresh fruits and vegetables, and generally stay away from processed foods. At this advanced age, I know what makes my body and mind feel good, and I try to eat as many of those foods as possible.

Of course, I’ve based most of my personal eating theories on intuition and anecdotal evidence, so it was nice having someone who actually understands all this stuff explain the science behind it. Besides learning why all those diets you tried didn’t work (spoiler alert: it wasn’t your fault), the smartly organized book is chock full of great tips and techniques, presented in an entertaining, often irreverent style.

I really did enjoy the book, and despite my complete lack of objectivity, I would enthusiastically recommend it to others. For more information, you can follow this link to Amazon, where the book is getting rave reviews (by people who actually paid for it).  Enjoy!

Footscray Food Secrets project - just launched!

If you're a commuter, make sure you get a copy of MX and check out the new "Footscray Food Secrets" advertising campaign.

Follow the link to check out 26 of Footscray's best food secrets - chosen and written by me!

Reckon we've missed one?  Let me know in the comments!

Extra Mayo

I'm back in San Francisco, and tomorrow I'll finally post the long-promised, updated homemade mayonnaise technique. Homemade mayo was one of our earliest and most popular videos, and I've wanted to do a new and improved, high-res version for years. Stay tuned!

My new website, including Footscray foodie tours!

I'm very excited to announce that my personal website is now live!  The address is:

www.laurenwambach.com

It's my portable, accessible CV that highlights all the things I'm up to, from writing to speaking and of course, blogging!  Never fear, Footscray Food Blog isn't going anywhere (and now maybe I can work on some of my posting backlog!)  In fact, I've made a few changes here, with a new "About" page and updated "Footscray Food Blog in the news" section.

I've previously launched my Footscray foodie tours on Facebook but haven't yet on the blog.  I'm delighted and very excited to now offer food tours around Footscray, in partnership with Melbourne's venerable and well-respected CAE.

Do you keep hearing about Footscray and want to visit, but don't know where to start?  Maybe you're a local and are keen to find the best suppliers, rather than playing hit and miss?  Or maybe you just want to know what that one peculiar vegetable at Little Saigon is and how to use it.  I've got the genuine local knowledge and contacts that only come from living and breathing Footscray day in, day out - and I would love to share them with you!

Last term was a a huge success, with a second tour added due to large enrolments.  This term we have a new course, "An African Experience".  Footscray's well-known for Vietnamese fare but it's actually the main hub of Melbourne's Ethiopian community.  Come along and discover this, the birthplace of coffee, as well as tastes from Somalia and the world's newest nation, South Sudan.  Book through the CAE - links here at laurenwambach.com/speaking.  New tours are also on the horizon.  Stay tuned!

Finally, a big shout-out to my ridiculously talented sister Liz Reed, an illustrator and artist, who painted the beautiful watercolours for the site.  (You might remember her from FFB and Consider the Sauce's annual picnic poster from last year - above.)  See more of her artwork on her site, cryptolizard.com.  Also big thanks to Ravi Vasavan who contributed invaluable technical wizardry.

And big thanks to YOU for reading.  Blogging is personal by definition and I love making the connection with you, my readers, whether it's with a comment (I LOVE those, hinty McHint hint!) or coming up to say hi when you see me out and about in the 'hood.  Keep interacting, challenging, commenting and suggesting and I look forward to sharing many meals with you to in the years to come.

Why She Cooks and Why She Films

I wanted to share this video by my pal, and super-talented video storyteller, Liza de Guia, featuring another dear friend, Jennifer Perillo, from In Jennie’s Kitchen. If you’re a regular on this blog, you know I’ve shared many of Liza’s gorgeous, entertaining videos before, and this one is no different. This video is part of Food Curated’s Why We Cook series, and it shows exactly why I’m such a big fan of both these talented women’s work.

I’ll let the video speak for itself, but I couldn’t agree more with Jennie’s thoughts on fear in the kitchen. By the way, Jennifer has recently published her first cookbook, Homemade with Love, and it’s getting rave reviews. I’ve not read it yet, but will be doing so very soon. If you’re interested in taking a look, you can check it out here. Special thanks to Liza for letting us share her work, and also to Jennie for being a continuing source of inspiration. I hope you enjoy this, and find it as moving as I did.

Back from the Desert,Thirsty for Food Wishes

I'm back from Arizona after a very relaxing week of golfing, watching baseball, and enjoying gorgeous weather that can best be described as the exact opposite of San Francisco. Hot and dry with just enough breeze to carry the smell of grilling hot dogs to my well-lotioned nose. It was great fun, but I’m ready to get back to business.

I’d like to extend a sincere thank you to Anna, who by all accounts did a masterful job of moderating the blog. I know you guys aren’t used to prompt, polite, and thoughtful replies to your questions, but I thought you handled it very well. Stay tuned for a brand new video Monday!

Chef John is Taking a (Real) Spring Break!

I’m excited to announce that I’ll be leaving Monday for Arizona's Valley of the Sun, for a week of baseball, golf, and not working on a video recipe blog. I’ve done a ton of traveling since I started this blog, but never actually gone off-line during any of these “breaks.” 

No matter where I’ve gone, or what I was doing, I’d find a few hours late at night to jump on the laptop to catch up on emails, answer blog comments, and crush trolls on YouTube. However, this time I’m planning on going completely “unplugged.”

My friend Anna from Allrecipes.com will be moderating the blog, fielding your questions, and generally keeping an eye on you until I get back. I’m sure you’ll treat her with the same good cheer that you show me, and other than being much less of a smartass, you really shouldn’t notice much of a difference.

Despite my great escape to land of the well tanned, we’ll still be posting two brand new videos this week, including a recipe that’s been one of the most requested food wishes of all time. So, stay tuned for that, have fun while I’m gone, and as always, enjoy!

Great News! The Bones Were Right!

You can see here that the bones are clearly
indicating the older "Harbaugh" would win.

If you lost money betting on the 49ers because of our chicken wing bone prediction, I have some really great news for you. Upon further review, the bones were correct! As you can see from the photo, the bones actually spelled out an “H” and a “+” symbol; and not an “SF” as we’d originally thought.

The “H” clearly indicates that a “Harbaugh” was going to be the winner, which was true, and the “+” revealed it would be older brother, John. So basically, the problem was that the bones were too accurate.

For future reference, when brothers
are coaching against each other, do
not look for the city! Live and learn.

Our original call was based on looking for a city, or team mascot; but since football’s collective consciousness was focused on this historic brother vs. brother coaching battle, we should have calibrated for that instead. My bad.

Anyway, even though you probably lost your ass because of this little misinterpretation, I’m sure just knowing that the bones’ streak of correctly predicting the Super Bowl outcome is still intact makes you feel a lot better. Plus, you can always bet double next year to make up the difference. You’re welcome!

Gaining Weight at the Taste Awards

No, not from all that Schiltz smoked goose, but from those two gorgeous medals hanging off my neck. Speaking of gorgeous, as great as getting the hardware was, it was even more special to catch up with old friends, like Sara from Average Betty (right), as well as meet new ones, like Laura Vitale from Laura in the Kitchen (left).

I want to give everyone who voted for us one last thank you for taking the time to support what we’re doing here. I’ve said it many times before, but you're the best and most loyal fans on the web! Thank you very much.

An Award-Winning Smoked Goose

I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and “Best Home Chef in a Series,” we also were gifted a smoked goose by one of the show’s sponsors, Schiltz Foods. 

While the picture may look food styled and photoshop’d, I can assure you it was not. These delicious geese really are as gorgeous as you see here, and I thought I’d repost the video below as a little thanks to the fine folks at Schiltz for this year’s bird.

The Taste Awards may not yet have risen to match the prestige of the James Beard Awards, but the last time I checked, those guys weren’t getting any free poultry, so there. To read the original post, and get the ingredients, just follow this link. Enjoy!

Next Up: Sausage Ribs

We Won! Food Wishes Takes Down Two Taste Awards

Thanks to you, we're happy to announce that Food Wishes has won two Taste Awards! We were a finalist in two categories, “Best Food Program: Web,” and “Best Home Chef in a Series,” and took home both prizes.

A sincere thank you to everyone who took the time to vote. I’ve said it before, but no food blogger anywhere enjoys such overwhelming support from their audience. You're the best!

Giving Thanks

Michele and I had a very lovely Thanksgiving holiday with the family in Davis, CA. The food and company were wonderful, and as if that wasn't enough, I also enjoyed a flood of viewers posting pictures of their successful Food Wishes' recipes on Twitter and Instagram. I want to thank everyone who mentioned us this holiday, and I couldn't be happier or more proud of all the beautiful food you created and shared. And while we're on the subject, here are a few highlights from our meal. Enjoy!

Our handsome, free-range turkey was from Branigan's Turkey Farm in Woodland, California, and it was amazing! I did the old, herb-butter under the skin trick, and it was one of the juiciest, most flavorful turkeys in recent memory.

I love to start the Thanksgiving meal with a small salad. This is a great way to get everyone to the table for toasts, grace, etc., and not have to worry about all the food getting cold. While the turkey rests, enjoy a nice pear, persimmon salad with goat cheese, pomegranate, and candied walnuts.

What's Thanksgiving, but an elaborate excuse to eat lots of buttery mashed potatoes? These were fortified with cream cheese as family tradition dictates.

These incredibly tasty sweet potatoes were simply roasted with maple butter and topped with salty, crunchy, toasted pistachios.  They were perfect.

I decided to eschew the usual green bean casserole for this new addition to the holiday side repertoire. The beans were tossed with copious amounts of roasted garlic, and then warmed in the oven after a crumbling of Point Reyes blue cheese. No one missed the casserole! 

We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow!