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

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