I'm at your nationality's restaurant. What should I get?

[MrDibble]

@sandra_nz

For dessert, I recommend the pavlova served with kiwifruit slices.

[innocent]Now, why would you want to serve an Australian dessert in your Kiwi restaurant?[/innocent]

runs for cover

[sandra_nz]

@MrDibble

[innocent]Now, why would you want to serve an Australian dessert in your Kiwi restaurant?[/innocent]

runs for cover

:mad::mad::mad::mad::mad::mad::mad::mad::mad::mad:

[pulykamell]

@cardinal_fang

This sounds amazing. Is there a vegetarian version?

Here’s my recipe. Vegan may be a little difficult, since it uses sour cream (though I suppose you can try a vegan sour cream substitute–I’ve just never worked with it before), but ovo-lacto vegetarian should not be difficult. You can do any version of vegetarian meatballs that works for you. I would assume a rice and mushroom (or barley and mushroom) mixture should work well, as that’s what my mom makes for her stuffed cabbage rolls on Christmas Eve (in Eastern European tradition, Christmas Eve meals are pescatarian.) If you look here for Mushroom Cabbage Rolls, that gives you a good idea of what you can do in terms of stuffing. Should work fine for stuffing kohlrabi, as well.

[pulykamell]

Actually, looking at the mushroom recipe above for golabki, that calls for uncooked rice, and I use cooked rice in my stuffed kohlrabi. I don’t think kohlrabi will release enough liquid to cook the rice (although the mushrooms might). So I would use par cooked rice at the very least. Here’s probably how I would approach it: chop the mushrooms finely and saute them to drive the water out. Then I would proceed with the stuffed kohlrabi recipe as given above to make mushroom-and-rice based “meatballs.” How much mushrooms and rice you use is up to you. You can make it more ricey or more mushroomy based on your tastes and budget. Look for a recipe for vegetarian mushroom "meat"balls, and I’m sure you can find a solid recipe.

[TruCelt]

Irish (American born):
I recommend the steamed mussels and barmbrack in cream sauce with toasted wheaten bread; then you should have yellow cake with blackberry preserves and whipped cream for dessert.

My Dad (also American born) would tell you to order the grilled salmon and asparagus.

My cousins in Ireland would tell you that their local beef is what Kobe wants to be when it grows up.

[Mixolydian]

@Ranger_Jeff

I highly recommend a Claussen Kosher Dill spear. Closest thing you can get to one out of the right barrel.

I beg to differ…

Ba-Tampte Half-Sour. Personally, I like the garlic dill variety. There’s Guss and The Pickle Guys brands also that I’ve heard good things about.

[susan]

Of course, mamaleh. I’ll tell you what, I’ll get you some nice jam and sugar cubes and make you a nice hot glass of tea. Be careful you don’t poke your eye out with the spoon.

Again with the spoon in the eye, boychik? Let me give you my son-in-law’s analyst’s number.

[cardinal_fang]

@pulykamell

Actually, looking at the mushroom recipe above for golabki, that calls for uncooked rice, and I use cooked rice in my stuffed kohlrabi. I don’t think kohlrabi will release enough liquid to cook the rice (although the mushrooms might). So I would use par cooked rice at the very least. Here’s probably how I would approach it: chop the mushrooms finely and saute them to drive the water out. Then I would proceed with the stuffed kohlrabi recipe as given above to make mushroom-and-rice based “meatballs.” How much mushrooms and rice you use is up to you. You can make it more ricey or more mushroomy based on your tastes and budget. Look for a recipe for vegetarian mushroom "meat"balls, and I’m sure you can find a solid recipe.

Thanks pulykamell. I am pescetarian so these recipes will work. I make veggie stuffed peppers using a similar technique to what you describe here, varying the recipe depending on what’s at hand; TVP, mushrooms, zucchini, nothing (“Greek-style”), etc. I use uncooked rice (the peppers alone have enough water), and will keep your comments in mind when I put together the “meatballs.”

[pulykamell]

@cardinal_fang

Thanks pulykamell. I am pescetarian so these recipes will work. I make veggie stuffed peppers using a similar technique to what you describe here, varying the recipe depending on what’s at hand; TVP, mushrooms, zucchini, nothing (“Greek-style”), etc. I use uncooked rice (the peppers alone have enough water), and will keep your comments in mind when I put together the “meatballs.”

Yeah, then just use your favorite veggie stuffed peppers stuffing recipe and put it in the kohlrabi. There’s no one recipe for them, although the one I give on that other board is a pretty typical approach. These are all very flexible recipes.

[Ranger_Jeff]

@susan

Again with the spoon in the eye, boychik? Let me give you my son-in-law’s analyst’s number.

Nu? So if you should go and poke yourself in the eye and go blind, don’t go blaming me.

[Sarabellum]

Texas - probably a steak, a cowboy-cut ribeye, perhaps? Or some barbecue?

Whatever it is, it probably involves beef.

Or some TexMex, maybe?

I think I had it right at the first with the steak.

[Wallaby]

Victoria - Southern Australia.

Local Mussels
Local Scallops
Local Gummy Shark (called flake at the fishmongers)
Good, strong, Victorian Shiraz (OK - maybe not with the fish - try a good roast lamb).

[susan]

@Ranger_Jeff

Nu? So if you should go and poke yourself in the eye and go blind, don’t go blaming me.

Yeah, yeah, schver tzu zein a yid. Again with the poking and the blindness. In the old country, the tsar made us drink our coffee from our hands. You young pishers got it good with your fancy spoons.

[Sitnam]

Wisconsin: If you haven’t had a cheese curd so fresh it squeaked when you bit into it you haven’t lived.

[bengangmo]

@Giles

A Moreton Bay bug or two for entree. (Yes, I know that “entree” means something different in the US.)

Roast lamb, roast potatoes and peas or green beans for the main course, and a good Hunter Valley shiraz to go with it.

A slice of pavlova for dessert, even if the Kiwis also claim it as theirs.

OI!!!

Hands of me Pavlova ya freakin thievin’ Aussie!!

I’d have to add Paua Patties on the barbie, Lolly cake, custard square, Hope-he-pokes me icecream, Jaffas,

I’d also have to say a good Hangi, for something that I can cook at home though -
Roast lamb, roast pumpkin, roast spuds, maybe some yams, if I have time roast kumara…

Later in the afternoon maybe some Anzac biscuits to settle things down nicely

[Melbourne]

@Giles

A Moreton Bay bug or two for entree. (Yes, I know that “entree” means something different in the US.)

Roast lamb, roast potatoes and peas or green beans for the main course, and a good Hunter Valley shiraz to go with it.

A slice of pavlova for dessert, even if the Kiwis also claim it as theirs.

I dunno if there is such a thing as an Aussie restaurant any more, but if there was, I’d probably recommend the bubble-n-squeak rather than the roast potatoes. There should be 3 veg, so carrots as well.

Note: the Aus bubble-n-squeak I used to get wasn’t really like the English/Irish version.

The Pavlova is a celebration food, so may or may not be appropriate: it’s not normally done as a single-serve.

[Velocity]

Steamed miniature pork dumplings with ginger soy sauce.

Braised stewed pork ladled over white rice. (The rice must be super-hot; right out of the steamer. This is important.) For a vegetable side, bok choy with garlic that’s been first roasted then steamed. Also get stir-fried cabbage with thinly-sliced beef.

For dessert, a custard tart.

[stui_magpie]

Yeah, there isn’t really an Australian “cuisine” as such. We’re developing some excellent chefs and fusions of different kinds of cuisines are developing.

Do you go the traditional which would be Lamb and veges, or go with local produce that’s unique to us or just go with what would be typical aussie tucker? Dunno.

I’ll go for the 3 course 2 choice using local produce. Since i grew up inland, I’m going for the stuff i could have sourced myself (with a gun and fishing rod) within a few KM of the house (except for dessert)

Entree.

1. Yabby salad or
2. Emu kebabs

Main

1. Pan fried Murray Cod cutlets, served with chunky chips and a pub salad
2. Kangaroo loin fillet (rare) with plum sauce, mashed sweet potato and beans

Dessert

1. Wattle Seed scones with jam and cream
2. Honey roasted macadamia nut ice cream

[Nava]

@amanset

Interesting. I’m from a small town just outside Coventry, so when I am back in the UK I invariably find myself there. Can you remember the name and/or location of the restaurant? I’m always interested in dragging my Parents somewhere new that has got a recommendation from, well, someone.

Afraid not. It’s been 13 years; I don’t have the address of the offices any more and they’re not currently listed in that company’s webpage (I tried finding them so I could check out streetview for the neighborhood and locate the restaurant). Then again, even if the restaurant is still there, who knows what’s happened to the cooking…

It was quite a nice surprise, I tend to approach “Spanish restaurants” abroad with trepidation but damn that one was good.

[MrDibble]

@stui_magpie

Yabby salad

Had to look this one up. Cute name, Cherax destructor. Very Mëtäl.