In case you did not already know-I buy media for a living.  That means that I decide on the optimum timing and placement of radio & TV commercials, out of home & on line spots and magazine & newspaper advertisements.  The media world has drastically changed of late with the onset of hand held mobile devices and social media.  As you have witnessed in the news this summer, it has been a tough go for newspapers around the world. 

We are very fortunate to live in a city with such a prestigious and forward-thinking daily newspaper in the Winnipeg Free Press.  The publisher and editors are committed to the delivery of local news and they continue to employ talented writers and photographers to deliver that news in an insightful and thought-provoking manner.   As if that were not already enough-they have totally embraced the digital and on line world as well with a bevy of innovative products for restailers and service providers alike.  The icing on the cake is the News Cafe.  A place which promotes social interaction in a world that is increasingly avoiding face to face contact.  The location in Old Market Square and the concept is brilliant but they could not pull it off, if the cafe did not hold its own with ambience and food quality and….it does! 

 The News Cafe was the perfect place for my good friend Lori, who is also my social media and blog consultant, to have a business lunch.  When we arrived, the place was humming with a variety of solo persons working away and small groups of people from the offices of the area having coffee and deciding on lunch.  It was HOT outside but the room was cool and still sun-filled. 

Lori chose the Grilled Portobello Mushroom and havarti on panini and I the Muffaletta Sandwich. 

I have had a hankering for this delicious sandwich since I first tasted one in New Orleans.  The key ingredient to this offering is the olive tapenade which is called Muffuletta in the French Quarter of New Orleans.  I would have enjoyed an extra spread of this, but respect that this delicious version uses saltier Italian meats than the authentic one and the sodium contact was already running high.  The provolone cheese is a good choice to counter the tangyness of the olives and meats and the grilled ciabatta bun added some crunch.

Support the Cafe and the Free Press; we are so fortunate to have this fabulous media option, as part of our rich Winnipeg lives.

Kath’s quote:“News is like food: it is the cooking and serving that makes it acceptable, not the material itself.”-Rose McCaulay

Today I leave for China to visit Priscilla, and international student who lives with me during the school year.  I have been preparing myself for this trip for months, yet I really don’t have any idea what to expect.  Sure I have looked at the websites and talked with others who have made the trip, but I think that China is going to be a totally mind opening experience for me. 

Of course I am looking forward to experiencing the food.  People from Asia tell me the food is very different from what we Canadians think of as “Chinese” food. When Priscilla and I go out to eat we love to go for dim sum which she says is similar to what she would eat at home, although she had never heard the expression “dim sum”.  I am thrilled to hear that lovely steamed dumplings and noodle soups are what I have to look forward to. I doubt that there will be a deep fried shrimp in sweet and sour sauce in sight and to that I say hallelujah, bring it on. A few friends that visited Beijing told me about street vendors serving live scorpions and beetles on a stick, something I will be sure to avoid. I am an adventurous eater, but there are limits.  I am most looking forward to trying Beijing “Peking” Duck. 

On the day I picked up my Chinese visa I stopped at my favourite Chinese place, The New Hong Kong Snack House. Owner, Robert likes to give me a hard time about not visiting as often as I used to. I once worked with a woman who ate there twice a week so needless to say I was a regular.  I treated myself to his wonderful hot pork noodle soup and beginner plate which includes steamed shrimp dumplings, sweet pork bun, Peking perogies and yummy meatballs.  A great way to get my taste buds ready for the culinary adventure I am about to undertake.

Kath’s quote:  “(In Canton) the Chinese fondness for snacks and small eats reaches a kind of apotheosis.”E.N. Anderson

Our recent sojourn “down under” continues at Billabong Bar and Bistro on Osborne.  The third of three entrees that we sampled was the baramundi that was also an ingredient in the spring rolls.  The firm, yet tender white fish that we liken to Manitoba Pickerel was combined with a sticky rice and wrapped in a banana leaf.  I’ve enjoyed meals cooked in this manner on other occasions in Mexico but never in Winnipeg.

The humidity in the leaf ensures that the fish is thoroughly cooked without drying out.  I am guessing that the sticky rice also helped with the moisture as the rice was infused with shitake mushrooms and a lime and coconut broth.  This accomaniment turned out to be our favourite of the three.

We tried to forgo dessert but were unsuccessful.  After another rest, we picked up forks again and shared tastes of their lovely fruit pavlova and Sticky Pumpkin/Date Pudding. 

The cloud of baked meringue was adorned with freshly whipped cream and a trio of fruit.  It was perfectly light and refreshing and would be a perfect complement to an ordinary sized meal.

We had more difficulty leaving the pudding alone.  The moist and dense pumpkin and date combination was savoury enough but with a buttery, rum, cinnamon and brown sugar sauce, we were absolutely smitten by tastes.

Kath’s quote: “The proof of the pudding is in the eating.”-Miguel de Cervantes

The eating extravaganza at Billabong Bar and Bistro continues…..

I tasted my first Wedge salad last summer in New York City and I must admit, that I love iceberg lettuce.  For one, iceberg is the lettuce that I was raised on but also because I appreciate the density, refreshing water content and crunch.  When a really robust dressing is generously ladled on (just the way we like it), many lettuce choices don’t have the muscle to support the volume and hearty ingredients.  

I am not typically a blue cheese lover but this oil-based dressing was also chock full of a meaty bacon and I’ll admit it-I could have eaten it with s poon!  The wedge was topped with red and green onion and melon-lovely sweet and salty contrasts.

There was a pleasant (and much-needed) rest before our entrees were served.  I was most anticipating the chicken stuffed with spinach and eggplant but my fork was often drawn to the lamb shank and baramundi wrapped in a banana leaf. 

The lamb had been slow roasted with an Australian port and black cherry reduction.  The density of the glaze had permeated the rich nuggets of meat which easily pulled away from the shank.  The roast was perched  on a platform of creamy but hearty, garlic mashed potatoes.    

The stuffed chicken was covered with panko and parmesan reggiaano and then oven baked.  What was particularily intriquing was the basil and herb French toast with baked boccaccini that it was resting upon.  The plethera of tastes was further enhanced by a fire roasted plum tomato gravy.

I’m getting full, just thinking about that amazing meal and will have to save the remaining entre and dessert until next time.

Kath’s quote: “Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote.”-Benjamin Franklin

I have only had a chance to visit the popular Billabong (on Osborne Street), once previously and that was before the bistro doubled in size by acquiring the space next door.  The new section where the dining room has expanded, has a simple decor which reminds me of the narrow dining rooms of Manhattan.  A rich colour scheme, uncluttered table tops and soft lighting provided by table lamps meant we were relaxed and at ease as soon as we sat down. 

The evening was our last opportunity to spend extended time together before I headed out to the cottage for a month long stay and so we were determined to take our time and savour the moments. 

We started with a couple of bites of a variety of tastes:

The calamari tossed in corn meal flour had its heat zipped up with chili flakes and jalapenoes.  If the heat was a bit too firey, the tzatziki could cool you down. 

Black bean, shrimp and baramundi meshed together beautifully in their spring rolls with a soya drizzle for seasoning.  We had not tasted baramundi before but liken it to our beloved pickerel.

There was shrimp from the barbie (of course)-so tender and perfectly cooked that we had to inquire as to whether they were fresh.  Of course that was impossible in the middle of the prairies but tasted that good.  A just crushed peanut sauce accompanied these.

Next up were Mrs. Keating’s Old Fashioned sausage rolls (the Keatings being family of the proprietor’s).  Unlike any I had tasted before-they were so meaty and savoury, with a flaky pastry that made a wonderful mess with each bite.

We also sampled the Kangaroo Tacos! The unusual square shape was as a result of Chef David cleverly utilizing a won ton wrapper as his crunchy holder.  The tiny pieces of marsupial were perched a top cole slaw, mango and red Thai chili dressing ensuring that the meat was well appointed. 

I know that it is hard to imagine that we were just getting started but this was exactly the case.  Stay tuned for next courses.

Kath’s quote: Once a jolly swag man sat by the billabong (a small lake).