Ok, I think I have discovered my all time favourite dessert. Big call, I know.
It has all of the elements I love in a sweetie.
1.Meringue- the soft gooey marshmallow type.
2.Passionfruit – the fruit that just makes my taste buds sings, it always feels like the sun is shining when i eat passionfruit.
3. Custard cream – not the runny warm over pudding type but the thick patisserie type that has been enriched with some marscapone.
4. Turkish delight – studded through the delightful icecream blob balanced on top of the roulade
5. Persian fairy floss – this stuff just makes you feel like a kid at a super ritzy carnival.
You will find this absolute treasure in a wonderful little restaurant called Pitchfork in Peregian Beach – about 15 minutes south of Noosa.
Tip go the first day you arrive in Noosa – so you can experience this absolute beauty more than once. I am planning my next visit as I type this.
On a recent trip to Melbourne I order flounder, it was bloody delicious. So I was absolutely stoked when I came across three of them (yes just three, not a huge tub full) at Mullumbimby Farmers Market the other day . I bought all three and must confess to eating all three. My intention was to share them, but they were they were just too damn good. And they are not very common fish in these parts so I happily polished them all off without feeling the least bit guilty.
To be completely honest, I had never cooked flounder before so I kept it simple. I scaled them with a spoon,then scored the top of them with a knife, drizzled them with a little olive oil and generous sprinkle of sea salt and cracked pepper. I cooked them on a baking tray lined with baking paper under a hot grill and had the oven on at the same time on 250C. They took about 7-10 minutes and once they were done, I finished em off with a dob of organic butter and a squeeze of lemon (grown on my very own tree).
I accompanied Flounder 1 with my new favourite chopped salad – think lettuce, tuna, avocado, dill, tomato, capsicum and parsley (I’ll rave about those in a later post) Flounder 2 I teamed with a chopped potato salad – think yoghurt, mustard, dill, capers, mint and lemon sorrel Flounder 3 with another fancy pants salad.
I am now on a mission, fossicking for flounder, if you happen upon any be sure to let me know where you find em, or do yourself a favour and sample one. There is more to life than snapper, barra and flake.