Food Trekking by the seat of your pants

Most of the time our food treks are highly planned and organised right down to the last detail.  Restaurants and chefs are researched and menus are downloaded if they are available.  We usually know what we are going to order before we set foot in the door.  All the travel plans are nutted out, even the tram numbers, routes and cost of airport transfers are factored into the scheme.  Nothing is left to chance.

That made me stop and think, what would happen if we did leave everything to chance?  It’s an interesting idea and I decided one cold and rainy Melbourne morning while Kelly hung around the hotel, to give it a go.  Armed with my camera and trusty umbrella, I set off on foot down Bourke Street and into the mall.  The cold wind and constant rain doesn’t scare off Melbourne people from crowding the city streets.  Even the buskers are in full swing as I just meander in and out of arcades and lanes taking in the wonderful sights, sounds and smells. 

There really is something to be said for the atmosphere of Melbourne in the winter.  The fashionistas are dressed to kill in the latest winter woollen and leather creations.  High boots and colourful warm scarfs, skinny jeans and leather jackets seemed to be everywhere.  Luckily I’m dressed well enough to blend in.  I wouldn’t want to stick out like a Queenslander tourist.  I was really enjoying myself as I pushed my way through the crowded alleys and arcades around Little Collins Street and Flinders Lane.  The number of cafes and restaurants is mind boggling and the smell of cooking food absolutely mouth watering. 

The architecture and decorative façades on the streets and in the arcades make Melbourne one of the most photogenic places in Australia.  It was a delight to just snap away at impressively domed ceilings and stain glass windows, beautiful mosaic flooring and colossal stonework.

Eventually I found myself walking up Flinders Street towards the corner of Swanston Street, where situated on the corner is the iconic Young and Jacksons Pub.  It was nearly noon so I thought this was a great time to have a beer and check out this historic building from the inside.  I walked in and asked where the famous painting of Cloe is and was directed upstairs. 

The luxury and opulence that greeted me was staggering.  Plush chesterfield lounge chairs and couches were arranged around the splendid room where patrons relaxed and chatted with the view of Flinders Street station and Federation square just outside the huge windows.  Opposite the bar hangs the floor to ceiling painting of the nude woman known as Cloe.  Apparently the model has a sister named Zoe who was also immortalised by the artist in 1875 and that piece of art now hangs in a bar in London.  One day I’d like to have a beer at that pub and compare nudes.  I think I started to feel a bit embarassed about staring because she seems so young.  The painting of Cloe is priceless and the security surrounding her is very subtle, even though I did get close I didn’t dare try to touch it for fear of being scooped up by fierce armed guards who must be hidden away here somewhere.  It really is a magnificent piece of Melbourne history.  You'll have to do a google search for the artist because I forgot to ask who painted it.  Pretty silly of me I know.

Cloe needs no introduction.

After inspecting the many different beers on tap I decided to have a pint of Young and Jacksons own pale ale.  It was actually only a half a litre not a pint but that’s still a large glass of beer.  The ale is cold and crisp and infused with a hint of cloves.  It’s not too sweet and is absolutely delicious.  I’m not sure what the alcohol content is but by the time I had finished the glass, I had a big smile on my face.

Cloes Bar at Young and Jacksons Pub.  Craft Beer at it's best.

While I sat sunken and snug in the plush leather of a chesterfield, I enjoyed the atmosphere and décor and noticed that behind the bar area is a Tapas bar.  The menu looked quite extensive and the smell was captivating but I was thinking about something a bit more adventurous for my lunch, and so headed off to continue my not so planned adventure.
I left the pub and walked down Swanston back towards Bourke checking out every nook and cranny.  I came to a very interesting arcade that caught my eye as it had an intricately domed lead and glass ceiling that was very definitely art deco in design.  As I walked into the arcade I came to some elevators that confirmed my suspicions about the age.  Large brass lettering spelled Nicholas Building above the doors and brass framed tenants boards stood on each side.  This was really lovely so I started taking lots of photos.

Art Deco Beauty. Nicholas Arcade, Swanston Street.

 

That’s when I heard one of the elevators opening and as the door was half opened I realised that someone was actually pushing it open.  Also I saw that the floor of the elevator was still a foot too high.  That’s when I was so surprised to discover an older lady at the controls driving this thing down level with the floor.  I couldn’t believe it.  This was a manually operated lift with an operator to control it.  I didn’t think elevator operators still existed so I just had to introduce myself and bombard this poor woman with questions.

              Joan having a break in Tims lift

Joan and Tim.  Last of the Mohicans.

The operator is a lovely lady named Joan who had been operating this lift for over thirty years.  The inside of her lift is covered with photos, cards and other memorabilia of her career at the helm of the Nicholas Building Elevator number one.  The second lift arrived with a young man at the controls.  His name is Tim and he hasn’t been at it for very long and according to the pair it will all come to an end very soon.  It seems that the old lifts aren’t very reliable and are due to be replaced with automatic lifts sometime in 2012.  That will be the end of an era as the very last elevator operators in Melbourne either retire or find other employment.  It’s hard to find out for sure but I’m pretty sure Joan will be the last of her kind in the whole country. 

She took me for a ride up the eight stories in her lift and told me that she once had a job before this one.  Joan had worked as an elevator operator for the famous Buckley and Nun department store for fifteen years.  Well that sealed it for me.  She is an absolute legend and I was so lucky to have bumped into her when I did.  I felt like I was chatting with a real live museum piece that people will only be able to read about in history books.  Joan’s not sorry though.  She’s looking forward to her retirement and doesn’t see the progress of automatic elevators as such a bad thing.  I bid her farewell and headed off to see what other unexpected treats this city had for me.

It didn’t take too long to find out either.  Just a little ways down Swanston Street I noticed groups of young people going into a doorway that I first took to be a yoga centre.  On closer inspection I saw that it was actually some sort of restaurant called Crossways Urban Yoga.  The sign said it was the best value vegetarian food in town and so I had to investigate.  I went up the stairs and on the first level was a large dining room with a serving station at one end.  A sign informed me that main, dessert and drink were $7.50 for all you can eat or $5.50 if you have a healthcare or pension card.  I quickly surveyed the crowded room and saw that this wasn’t some charity soup kitchen by the look of all the suits and designer clothing that was wrapped perfectly around the diner’s bodies.  This was something special. 

I was intrigued by the atmosphere and dazzled by the smell of the beautiful food, for by now I was starving and I just had to join the line to the servery. When I got to the end of the line I paid my money and was given a huge plate of vegetable curry topped with a large pile of poppadums, a bowl of sweet semolina pudding with custard and directed to the fruit juice dispenser at the end of the counter.  I took my feast to a table where there was just enough room for me to sit after receiving smiles from all those present and joined them for lunch.  The curry was by far the best vegetarian dish I have ever eaten.  The curry was tasty with a hint of spices and the texture of the vegetables was perfect.  The Pudding was also delicious and the best thing was, it was all you can eat, so I did.  After the second helping I could hardly move but it was worth it.  The community atmosphere was delightful.  Everyone was friendly and polite and the dining room was clean and bright with an uplifting vibe.  If I lived in Melbourne, this is where I would probably have all of my lunches.  A young fellow I was sitting next to told me I had to take my plate to a scullery bench, scrape and stack it, if I was finished eating.  No problem, after all that’s what we do at home after we eat and for $7.50 all you can eat I’d even wash it, but that wasn’t necessary.  The Crossways is run by the Hari Krishna organisation and they do a marvellous job too.  I was surprised that I wasn’t given any religious pamphlets or approached by anyone evangelising or harassed in the slightest.  I felt comfortable and safe and I recommend having lunch there to everyone.  It’s not just cheap food.  It’s really good quality vegetarian food.

From the people at my table I learned that folks from all walks of life come to the Crossways for lunch, Uni students, shop assistants, travellers and professionals, you name it and people come together to enjoy each others company and to enjoy the meat free cuisine. 

So, now I feel that my ad hoc food adventure is almost complete and I should probably head back to the hotel for a nap.  After all we have reservations at some high end expensive restaurant for dinner where we’ll probably eat some ridiculously small portion of something ridiculously expensive and think it’s wonderful.   Off I go down Swanston Street once more where I find a café selling the most heavenly smelling pizza for only $1.50 a slice.  I couldn’t resist.  I staggered back up Bourke Street under the weight of two helpings of vegetarian curry and two slices of yummy pizza in my belly.

I really had a fabulous day just opening my eyes and finding little hidden treasures tucked away in the folds of this wonderful city.  A priceless piece of art, the last link to the good old days when elevators were operated by people who smiled and asked how your day was going, an amazing vegetarian restaurant, a unique and delicious boutique beer and some fantastic arcades and buildings.  In future when we plan a Food Trek, I’m definitely going to slot in a day here and there for exploring and letting the natural flow of the city take me on an amazing adventure.  Flying by the seat of your pants is sometimes better than following the best laid plans of mice and men.
Karl

Fenix, North Richmond, Melbourne, Victoria.

680 Victoria Street, North Richmond, Victoria. 3121
03-9427 8500
www.fenix.com.au

This isn’t my first attempt to write a review of our visit to Fenix.  I’ve had a couple of goes at it and the result has been a long rambling stack of words that were more about the tram trip to the restaurant and less about how I really felt about the place.  I think it's because I really wanted to be impressed but the truth is, I wasn't.  So, this time I’m determined to be as honest and candid about the experience as I possibly can.

Firstly, I've got to apologise, it’s been a week since I have posted anything on Food Trek Reviews because life sometimes hits you like a monster wave and you’re flat out just getting up at 4am each morning.  My day job has had me driving two and a half hours each way for some special projects and working my arse off in between the drives, and on top of that I’ve been chewing down pseudoephedrine like M & M’s just so I don’t drown in snot.   Yesterday I was so sick all I could do when I got home was eat chicken soup with a movie on the box to cheer me up.  Not thinking straight, I chose Schindler's List and cried my eyes out.   Well that’s enough self-pity, now on with the review.

I’m posting a couple of photos of the night so you can properly appreciate my point of view.  I’ve had a good chat with Kelly and she totally disagrees with many of my opinions on Fenix.  Kelly absolutely loved it, where as I was a bit disappointed, but everybody has different tastes, right?
We were really excited about eating at Fenix because we like Chef Gary Mehigan so much.  On his TV show “Masterchef”, he comes across as a genuinely nice bloke.  Gary is always polite and supportive of the contestants (as are the other hosts, George Calombaris and Matt Preston, with their “build them up, don’t tear them down” approach) and Gary’s down to earth personality makes him easy to relate to as a working class success.  So, naturally our expectations were high.
  
The main entrance which is off Victoria Street North Richmond, just before the bridge over the Yarra River has large red neon letters above the door spelling Fenix, so of course we thought this was the entrance to the restaurant.  It was in fact the entrance to Fenix’ large function rooms above the main restaurant, and we very nearly ended up crashing someone’s wedding reception.  We figured it out before embarrassing ourselves and were directed by a waiter to the stairs which led us down to the restaurant.  I should add that we had a very early reservation because we had a show to catch that night, and so, for a while we were the only patrons in the restaurant.  It was really cold outside so it was nice to be seated next to the fire place.  Unfortunately we were jammed into a corner with Kelly at a nice booth style bench and me with my back up against a concrete pillar.  This seemed a bit strange to me as there were plenty of better tables, in fact they could have seated us anywhere, the place was empty.  Oh well, Kelly was comfortable and warm and I didn’t want any fuss.  

If I was writing an advertisement for the restaurant I would describe it like this: “The décor is much like the personality of the chef himself, relaxed, unpretentious, with a fresh modern take on dining.  There is a lovely bar situated centrally and the diners experience wonderful views of the river during the day and the lights of the surrounding area at night through the huge floor to ceiling glass window that sweeps around the dining room.  The staff is equally relaxed and friendly and not liveried up in starched uniforms with a rod up their backs.  The smiling waiters and waitresses all wear bibbed aprons and speak to you like a friend who has come over for dinner.”  And from Kelly’s point of view, this description is completely accurate.  From my point of view the décor is stark and cold.  There are no table cloths on the café style tables.  The light coloured tiled floors and white ceilings and bar area against the dark glass wall that completely surround the dining room give the place an impersonal hollow feel.  What comes to mind is a food hall at an airport or the function room at a funeral home.  Is that too harsh?  Well that’s bad luck.  Sometimes I think decorators are so fixed on being hip and modern, they drain all the humanity out of the design. 

I can’t fault the wait staff.  They were wonderful and friendly, and very attentive.  By the time we were served our entrée, other patrons were arriving and the place started to feel alive.   Our entrée for two was a Duck Pastilla that was chosen by Kelly because I am not a big fan of duck; however, I’m all turned around on the taste of duck after trying this dish.  It was superb to say the least.  I think I described my reaction in more detail in my article “Follow that Duck”.  The duck meat was shredded and squeezed between two slices of crisp pastry.  It was so good we almost ordered another.     

Like all good restaurants, Fenix offers a very large selection of wines by the glass and bottle, and craft beers.  Our waiter suggested an Australian beer called ‘Ranga Red Ale,’ where a percentage of the proceeds go towards saving the endangered Orang-utan.  Nice idea, nice beer.
For our main course, Kelly ordered the Pork belly with crackling, savoy cabbage, pancetta, and apple gravy.  I ordered the Spaghettini with fresh crab, chili, garlic, coriander and pangritata.  Of course we share our meals and enjoyed tasting both.   The pork was fabulously tender and the crackling wonderfully crisp.  The flavours were perfectly balanced with the cabbage, pancetta and apple gravy. 

The Spaghettini with crab was a nice idea for a dish however we both thought the crab didn’t get a big enough part in the show.  The pasta was a bit dry and needed something to bring it all together like a sauce.  I know I’m being a bit picky but this is how I felt and I’ll stand by it (show me the crab!!!).  By this time the restaurant was starting to fill up with patrons and I saw many wonderful looking dishes were arriving at people’s tables.  Everyone looked to be very happy with their meals and I wished I had ordered the beef cheek which would have been perfect in this weather.
Our dessert was excellent, a strawberry and white chocolate cheesecake sundae with short bread biscuit.  I’m sorry to say I’d had enough of Fenix by this time and didn’t order a dessert for myself.  I tasted Kelly’s cheese cake and nearly changed my mind.  It was excellent.

Beauty truly is in the eye of the beholder.  Kelly’s experience at Fenix was something she will always remember and my experience is something I would rather forget.  The food and atmosphere wasn't quite what I would expect from a high end restaurant, but the hospitality was welcoming and friendly.
 

There is definitely something missing from the atmosphere of the place and I hope they figure it out before my next visit.  I remain a fan of Gary Mehigan and I will return to Fenix one day and hopefully meet the man himself.  Maybe he’ll want to punch me in the nose or maybe he will appreciate my honesty.  Whichever response will make a great story.
Karl

Kelly's Take - Fenix.

Having just read Karl's review on Fenix, I must say I am shocked.  It seemed to me at the time that he totally enjoyed himself.  For my part I found Fenix to be very homey and comfortable. I did not miss table cloths at all; I always spill something on them!  The whiter and crisper they are the more nervous I get about showing up what a clumsy slob I really am!

I may be easily impressed but give me bright red booth seats next to an open fire and gorgeous food and I am sold.  The standout thing for me on the night was the dessert. Let me say right now, I did NOT want to share it, not even one mouthful!  If you want dessert get your own and let me try it too by the way!

I am not kidding, that strawberry and white chocolate cheesecake was something else and I hope to try it again.  I think I will order two!
Kelly

P.S. from Karl. 
I always totally enjoy a night out with Kelly, no matter where we are or what we eat.  And have you noticed how Kelly likes to use exclaimation marks all over the place? Thats just another reason why I love her so much!!!!

McNevins Gunyah Restaurant, Warwick, Queensland.

07-4661 5588
warwick@mcnevins.com.au
www.mcnevins.com.au
We had heard rumours about how good the food was at the Gunyah restaurant at the McNevin’s motel in Warwick and decided now was the time (no kids for the evening) to investigate.  As soon as we walked in the door we felt the warmth of the fire place and the atmosphere provided by the live music playing in the back ground.  Our hostess led us to the bar and lounge area where we were made comfortable and given food and wine menus to browse as we ordered drinks.

The décor is absolutely 80’s retro with lots of exposed brick work, leadlight windows and timber highlighting the subtle patterned wall paper.  The bar is padded with leather and framed with hanging glasses.  The key feature in the bar area is an attractive circular glass and enamelled fireplace.  The whole dining room, bar and lounge areas are spotless, bright and fresh.   We immediately felt at home. 

While we sat and enjoyed the drinks around the fireplace, the guitarist played soft sixties and seventies numbers that added to the retro feel of the night.  I found out from our hostess that Grant Tilbrook was the resident musician and a big part of the Southern Downs Jazz Community.   The Gunyah have regular jazz evenings with menus for the night specially designed by Chef Grant Calvert. 

Once we were ready, our hostess took our order and led us to our table.  They have a really nice wine list and I’m pleased to say a very good selection of beers all at $6 each, which is quite reasonable considering most good restaurant are charging around $10 for a beer now days.

Our entrees arrived in good time and we decided to share them both.  Kelly ordered the tea smoked duck (I knew she would) and I ordered the pumpkin and ricotta tortellini with pine nuts and sage butter sauce.  Now, if you’ve read my article on duck you will know that I’m not a big fan, but this duck was different and quite delicious.  The outside was chargrilled and really smoky, while the inside was juicy and tender not unlike lamb.  Kelly absolutely loved it and I am very impressed with the technique, presentation and flavour (not bad for someone who doesn’t like duck).   The tortellini was to die for.  The silky pasta with the rich nutty sauce came together perfectly.  As an entrée, it did its job stimulating our appetites completely.  I could have eaten this dish until it came out of my ears.  I was seriously tempted to lick the plate.  Wow.

Like all well run restaurants, the service was timed perfectly to allow us just enough time to enjoy a drink, each other’s company and soak up the atmosphere between courses.  Grant Tilbrook had now taken up the tenor ukulele and was singing along beautifully as he demonstrated what wonderful sounds he could create with this unusual instrument.  Most of the patrons were captivated and were really enjoying themselves. We certainly were.
The main courses we ordered was roasted lamb rack with semi dried tomato cous cous, tzatziki, steamed greens and balsamic glaze for Kelly, and Gremolata crusted Barramundi with sautéed kipfler potato, bean and almond salad with zingy lemon syrup for me.

As you would expect from such an experienced chef, the lamb and the barramundi were cooked perfectly.  The genius of the dishes is the remarkable combination of flavours that brought out the true character of the hero of each dish.  The cous cous and asparagus with the tender lamb was a beautiful marriage of textures, and the explosively tangy lemon sauce balanced out and carried aloft the fresh flavour of the fish with the saltiness of the potato and salad.  The execution and presentation of these dishes is first class and because of this we know that Chef Grant Calvert is at the top of his game.

The portions are quite generous and we took some time to relax before we were ready for dessert.  That’s just fine at the Gunyah because the culture of the venue is to stay as long as you like and relax.  Guests come to the Gunyah to just have a drink in the lounge and enjoy the music.  It’s this no rush relaxed atmosphere that has developed a regular clientele who appreciate such an enriching and enjoyable experience.
Chef Grant makes all of the desserts himself and one of his masterpieces is a study in chocolate caramel indulgence.   The dark chocolate and salted caramel tart with Chantilly cream and berry coulis is so rich and delicious that I had a hard time getting Kelly to give me a taste.  It’s a chocoholics dream.  It tasted positively wicked, one spoonful and I felt my bum get bigger.  Kelly was in heaven, she had that look on her face that could only be love.  The only cure was to try the coffee cheese cake, also with Chantilly cream and berry coulis.  That didn’t help because we have never tasted such a silky smooth full flavoured cheese cake, ever.  The crust just melted as the rich caked popped your eyes and put a huge smile on your dial. 

We both look at each other and we both had the same questions on our lips.  Does Warwick know what an amazing chef they have here?  Do they know what a brilliant restaurant this is?  We feel like we have discovered a hidden treasure.  This was an unbelievable meal and wonderful experience, and the bill only came to $130 including drinks, which is such good value.
It will be no surprise to you to read that we are talking about going back to the Gunyah very soon to enjoy the food, the atmosphere and the music.  The jazz afternoons with a $10 cover charge are definitely on our list, as is the “Jumpers and Jazz in July” concert with the ‘Clem Four’ which is on the 28th July from 6pm at only $59 per person with a special menu for the day.  If you can make it to Warwick for the winter festival, be sure to put the Gunyah Restaurant on your list of places to visit.  I’ve included the links here and on my links page to make it easier for you to research.  Bon Appetit.
Karl         

Follow that Duck!!!

We once had a pet duck named Elvis who tormented the dogs and molested our chickens.  He ate everything in sight and would chase the kids around the yard quacking loudly at every turn.  I admired Elvis for his bossiness and his sense of superiority over all the other animals that lived with us.  Elvis was a much loved member of the family and the thought of eating him never entered our minds.  But that didn’t stop us from trying duck while on the occasional Food Trek.  After all, it is considered a delicacy in most of the world and should be experienced.
  
Duck is one of those things that you either totally love or you totally hate.  Even with the best intentions I have found it very difficult to fall for the charms of this highly prized, and in many cases highly priced bird.  Many times I’ve sat spellbound as a chef fries the skin of a duck breast to crispy perfection and then leaves the flesh in an unappealing condition of rareness to the point of rawness.  Because according to the experts this is how duck should be eaten. 

Well not this little black duck.  I find the texture of (in my opinion) undercooked duck meat repulsive and totally inedible, even with the promise of deliciously crunchy crisp duck skin to lure me in, I just don’t like it.  But being a trooper and determined to discover the true taste of duck that my wife and other duck connoisseurs rave about, I have taken up the quest, which is a lot different to my calamari quest, because I actually love calamari when cooked properly.

What better place to find perfectly cooked Peking duck than China Town in San Francisco California?  The area is absolutely huge and you could easily forget you were in the United States and start to imagine you were actually in some part of Hong Kong.  The variety of food available is staggering and the quality and prices saw me eating there nearly every day.  As I wandered through the huge arched pagoda signalling the start of China town, along Powell Street and into Jackson Street, I discovered that just about every restaurant had Peking Ducks hanging in the windows, teasing me with their golden crispy looking skin.  The smell coming from all around the area was dizzying to the senses and I was tempted many times to go for the duck, but I steered towards my favourite fish dishes instead (I am a well-known fish lover). 

 

Finally after days of procrastination I decided I had to give the duck a chance before flying back home to Australia, and so I chose the best looking restaurant that had the best looking ducks in the windows.   I walked in, sat down and ordered a big serve of Peking duck pieces.  I can definitely say the duck was not under cooked.  In fact it was tough, fatty, chewy and dripping with oil, Yuck.  How disappointed was I?  Even that crisp looking skin was not crisp but chewy.  I don’t think I swallowed any of it.  Is this a good example of Peking duck?  I certainly hope not.  I did however swallow a few beers to make myself feel a bit better about the whole sorry experience.  Don’t worry, I still love China town in San Francisco, I just won’t eat the duck or the toads come to think of it (anything and everything is available to eat at the markets in China Town).

A few years actually went by before I was ready to try duck again.  I think I even had some bad dreams about my past duck disasters.  My next attempt at eating duck was again at a Chinese restaurant, but this time in the country town of Warwick Queensland.  The Chung Hing is an institution in Warwick, putting out their Australian style Chinese food in the area for decades.  The locals positively love the food and the all you can eat buffet on Friday nights is always a sell out. 
My family and I were there for a quick lunch one day when the gorgeous woman I’m married to pointed out a duck dish on the menu.  Oh lucky me (here we go again).  How did I not see it when I read the menu, must be something subconscious (or luck).  It was crispy salt and pepper duck, to be precise.  What the heck, my pride was at stake and I thought I’d better make a good show of it.  I didn’t want everyone to think I was scared of duck (little did they know).  The pieces of fried duck meat came in a big bowl and we all shared it.  The pieces were well cooked and really crispy and delicious.  I suppose the reason many chefs won’t cook duck well done is because it loses it unique flavour and starts to taste like chicken, because that’s how our duck tasted.  Just like crispy fried chicken, except that the meat was dark.  I did enjoy it even though I didn’t feel I had really experienced duck properly.  So, the quest continues.

Recently we found ourselves enjoying an eight course dinner at George Colombaris’ Press Club.  One of the courses was Confit of duck.  This is where the duck meat is slowly poached in a bath of its own fat for up to ten hours.  The resulting texture is soft as butter and not oily at all.  My beautiful companion (mother of my children, love of my life) was in heaven as this seemed to be the best duck she had ever eaten.  I have the greatest respect for the skill with which the dish was prepared and presented.  Truly, this must be one of the Press Clubs masterpiece creations.  Looking deep within myself and trying to be perfectly honest, I had to admit, I didn’t like it, not one bit.  I just haven’t acquired the taste for duck that it takes to enjoy such delicacies.  But so help me, I won’t give up.  Somewhere out there is a duck dish that I will not only like, but truly love and forever remember as my holy grail of duck cuisine.

Well, it wasn’t long before I had an opportunity to try another duck dish.  Once again, we were at the restaurant of a celebrity chef Gary Mehigan called Fenix.  I will go into our experience of Fenix in greater detail in my Fenix review, coming soon, but I will tell you about the duck entree. 
The Duck Pastilla with labneh, quince and coriander was an entree listed in the menu as something to share, so we did.  The name of the dish is a bit fancy because basically what arrived was a beautifully presented fried sandwich with the crusts cut off.  Looks can be deceptive because this was a taste sensation.  The bread was crisp and delicious and the filling was shredded duck meat combined with flavours that set your taste buds into spasms.  This was a piece of art.  I could have eaten four or five of them and loved every bite.  This must be what good duck tasted like.  I think I found what I’ve been looking for, and it was in a toasted sandwich.  Go figure!

Since that time, we have had other encounters with duck and even though my culinary partner loves just about all things ducky, I continue to carry a flame for the Duck Pastilla at Fenix, and to seek out the answer to why there is so much fuss in the restaurant world about duck.

Oh, and what ever happened to Elvis the Duck?  You’ll be pleased to know that he was never eaten but ‘discovered’ by a prize winning duck breeder who thought Elvis was very handsome and so had exceptional genes and he wanted to put Elvis to stud (a perfect job match if ever there was one).  So, Elvis spent the rest of his days servicing countless female ducks (and the odd male duck if they got in his way) where he lived to a ripe old age doing what he loved.  God bless that duck.

Karl