Taste

For the foodies

Indulging in a coffee or two…

Merlo, Campos, Starbucks, Bar Moda, Gloria Jeans, Java, Gian Carlo...I step into the lift at my place of business and between ground floor and 12th, examine branded cups lovingly clutched by my fellow travelers…Di Bella, Grinders, Blue Sky, Aromas, Coffee Club...a mere coffee has turned into a revolution, brand loyalty displayed by the drop’s vessel.

I’m nursing my caffeine fix in a cup branded ‘Pie Face‘ …renowned for it’s Pie, Pea & Mash but it’s their soup and toasted roll, an economic lunch fave within easy access, as is their equally economic coffee that draws me in. Their own beans? Not sure, don’t really care. Taste buds simply craving something slightly more sophisticated than Nescafe instant or Vittorio plunge.

But I’m feeling a tad self conscious…my cup ain’t no testament to ‘uber cool’ brews…it proudly wears cute faces for god sake! Not at all serious…or Uber…or Cool! I make a mental note to start using my recyclable, refillable ‘neutral brand’ if I can remember to pack the plastic wonder in the first place! And here’s my point…

A weekend exploring the wonders of coffee revealed fabulous little coffee spots tucked into nooks and crannies, up unassuming lanes, secured in tiny holes in walls, spilling out of ex warehouses, each chock full of happy coffee revelers sipping the brew proudly hosted in that particular spot. And what about the weekday mobile fixtures nestled under awnings, branded vehicles delivering to the business front door, even a mobile stand in the Qantas club lounge?

So is it all about the bean? Or the nosh? The atmosphere? Or the company your in? Is it another passing fad like decaf soy mochas or vanilla laced expressos? And which of the many brands will prevail while others fail? And do you really care?

Now that I think about it, am personally rather fond of Campos…but really… is it worth the effort to walk the extra block to get a specialty fix like those who shared my lift? Well that will depend on whether I need a mild bean ‘wake up call’ or stronger ‘heart starter’ or a ‘kick my ass’ and ‘wake the f…k up’ brew now won’t it?

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Take one Mango…

Ok! ok! Consuming and blogging about delectable noshes throughout our French and Italian travels was all well and good, but yes it’s time to get some serious stuff in the Blog’s ‘Indulge’ column now…so what about a Mango?

Why the Mango? Well those who followed our travels noted that rather a lot of G&Ts were consumed. A simple drink requiring a splash of Gin, slosh of tonic, chunk of ice, slither of lime…easy, relatively accessible. Bit of an institute actually. But! If I’d only had a blender, Barcardi and a mango or two…

Oh! And did you know that our iconic fruit is loved in the UK but sales are down because folks there don’t know what else to do with it aside from the obvious? Well here’s a mighty fine idea…

Behold the mighty Daiquiri!

When Mangos are in season, flushed with firm ripeness and smelling divine, why not grab a box at good price, race them home, peel, slice their cheeks off and freeze in small (4 cheek) freezer bags for easy, year round, Mango treats. Smoothies, mousse, coulee, granita, soufflé…AND Mango Daiquiris!

Simply grab a bag of cheeks, still frozen, slip them straight from the bag into the blender, add a slosh of Bacardi and blend on high ’till smooth. Quick taste test for texture and sweetness, pour the thick smooth outcomes into cocktail or traditional martini glasses, garnish with a slithered twist of mango peel, mint leaf tip or slither of lime and serve.

If making the Daiquiri with fresh mango…and what better way to use up the excess bits from your initial freeze fest…add ice along with the Bacardi and blend until smooth.

Cheers! sluuurp….mmmm…

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