Food Bytes with Sarah Patterson
PROFILE: Rob Elliott, former Wheel of Fortune host and board game creator
FB: How would you rate your cooking skills?
RE: After 37 years practice, I’d say pretty good.
FB: What is your signature dish?
RE: Hmm … I asked my 11-year-old twin daughters (going on 30) to help with this one. Summer – barbecued Moreton Bay bugs in a butter and dill sauce with a rocket, roasted honey walnut, parmesan and pear salad on the side. Autumn – pan-fried snapper fillet on a bed of Asian greens with a black bean sauce and roasted rosemary, and garlic kipfler potatoes on the side.
Winter – roast rib eye on the bone with Yorkshire puddings, crispy roast potatoes, roast pumpkin, baby carrots, parsnip, onion, and a red wine jus. Spring – Seafood sugo.
FB: If you could only have one more meal, what would it be?
RE: Seafood platter containing sashimi, oysters, seared scallops, barbecued prawns and Moreton Bay bugs, beer-battered snapper, chilli mud crab and heaps of dipping sauces, washed down with a crate of Cloudy Bay sauvignon blanc, followed by a wafer-thin dinner mint (thanks, Monty Python fans)
FB: What is your favourite food TV show and who is your favourite TV food person?
RE: Love MKR as I think the concept of cooking in your own house for the other competitors is a great format. Think (my favourite TV food person) would be Manu … Where’s the sauce!
FB: What is your favourite food?
RE: Seafood … let me count the ways.
FB: What is your favourite drink?
RE: Vino
FB: Which five people would you most like to invite to dinner?
RE: Dave Letterman, Jerry Seinfeld, Bill Murray, Dave Allen, and my girlfriend to serve us drinks
FB: Do you have a kitchen tip for us?
RE: Clean as you go!
Quote of the week …
“My weaknesses have always been food and men – in that order.”
-Dolly Parton
FOOD TOURS
Get acquainted with the amazing range of cuisines in Melbourne’s west and know where to find them by booking a foodies tour of Footscray, Seddon and Yarraville.
Discover Footscray 101 and Progressive Dinners of the West are two events coming up later this year.
Find more info at www.melbournefoodexperiences.com.au
EGG HEADS
Next time someone asks you how you like your eggs, you can say “funny side up.”
That’s provided you have two things – a frypan and one of these neat little gadgets.
Made from heat-safe silicone, Funny Side Up egg moulds are a great way to make eggs more exciting (or should I say egg-citing?) … and even slightly freaky.
Just crack in a couple of eggs, and breakfast suddenly turns into a frog, cat, owl, robot … or skull with bacon crossbones!
They’re widely available online, for about $20 or less.
- Food Bytes proudly sponsored by Westpoint Ford
