Whew. Two conferences in three weeks and I am loving a night in with SBS Food and a home cooked meal. Those of you lovely readers following my instagram stream may think it’s been one big part-ay. But presenting and networking can take a lot out of a girl…especially when the other deadlines don’t stop. So let me blog and breathe a little. And tell you some secrets on sushi and our amazing foodie day courtesy of Queensland tourism, and thanks to Problogger Training Event on the Gold Coast.
Sushi is nutri
You only have to look at Sushi Master Yukio Itaba from Palazzo Versace and realise that there is something right about the traditional Japanese diet. Fit, lean and in good health with a never ending passion for quality, his good food journey started as a young boy in Japan in his family food business. And I suspect centuries before as his surname translates to “Flying Chopping Board”. From ancient traditions to a respected master in the world’s first dedicated fashion-house hotel.
Yukio humbly talked us through the secrets of sushi and tried to hide his smiles as my fellow bloggers and I tried to flip our bamboo mats into gear. Thanks to Mel from the Cooks Notebook, Diane from Traveletto, Kerry from Eat, Drink and be Kerry, plus Lisa from Mrs BC’s House of Chaos for such laughs.
Step 1: Visit the freshest fishmonger in town to source carefully
We popped next door to Peter’s Fishmarket overflowing with local tuna, prawns, bugs and sand crabs straight off the trawlers. Yukio talked at length about looking for clear not cloudy eyes, bright coloured gills, flat, intact scales and other signs of freshness. And how quality is paramount in Japan. We chatted about my memories of the Tsukiji fish market in Tokyo where tuna sells for hundreds of thousands of dollars in one scrawl of beautiful calligraphy. And his eyes looked homesick. I hope he’s watching Adam Liaw on SBS #destinationflavour right now in Japan. There’s a Japanese dairy farmer who grew up loving Little House On the Prairie. Yes you read completely right. So he traveled to North America and taught himself to build log cabins and about USA food. And now has a multimillion dollar business, Farm Design, with a famous, signature Hokkaido Cheesecake. That’s dedication to food. And Laura Ingalls Wilder.
Step 2: Stop and prep before you get ready to roll
We were shown recommended brands of nori and wasabi. And the Master cleared up the debate on wasabi mixed with soy dipping sauce. Always for sashimi. Never for sushi. If you want extra wasabi on sushi – smear on with a chopstick. Plus shared some clever tips that I’m not sure are based on traditions of practice, but really helped: Wrap your bamboo mats in glad wrap to prevent nori or rice sticking. Wear food prep gloves and massage a dollop of Kewpie mayo into your gloved hands for easier rolling and handling. Dip your knife in water and shake off as you take long, swipes to cut your sushi. And definitely don’t take any shortcuts when prepping sushi rice.
Recipe – Prepared Sushi Rice
Ingredients: 300g Japanese rice, 330mL water, 20cm x 20cm piece kombu (dried kelp)
For vinegar mixture: 4 tbsp Japanese rice vinegar, 2tbsp sugar, 1/2tsp salt
Method: Put the rice in a sieve and submerge in a large bowl of water. Wash thoroughly and discard the milky water. Repeat at least 3 more times until the water is clear. Drain the rice and leave to stand in the sieve for at least 30minutes. Score the kombu. And place with rice and water in a rice cooker for about 15mins. Leave the rice to stand for 1omins, discard the kombu. Meanwhile heat the vinegar mixture until the sugar and salt have dissolved. Do not boil. Spread the rice into a wooden tub or salad bowl. Pour a little of the cooled vinegar mixture over the rice, folding it in with a slicing ation of the spatula. Fan the rice to cool it and continue to fold in the remaining mixture until the rice grains are glossy and separate, and the rice has cooled to room temperature.
If you’re heading to the Gold Coast soon for the school holidays. Make sure you stop in to Black Coffee Lyrics for a single origin shot and bit of Melbourne hipsterness. Pop in to say hi to Jack at Hilton Surfers Paradise for an absinthe creation or a British Summer Garden cocktail served with cut grass essence for added aroma. And stop by Palazzo Versace for sushi, high tea or an amazing meal at restaurant Vie. Thanks to Stephanie from Palazzo Versace for being such a wonderful host. And to Jessica for showing us #thisisQueensland. Stunning, even when a little moody in the early morning. And absolutely something for everyone.
And if you want the latest tips on blogging and what’s coming next in the world of social media – check out the hashtag #pbevent as 400 plus bloggers write up their posts from this amazing conference. I presented on using social media for community and social good but the buzz words were Vine, Google Glass and digital magazines (ebooks are so 2013). Too many bloggers to acknowledge for their support, laughs and friendship, but shout outs too Richenda and Charles from ntegrity (who quoted me in the Fin Review – EPIC), Catherine from Foodwatch, Pip from Meet me at Mikes, Loren from impactiv8, Carly Findlay, Renee from About a Bugg, Joy and Clare from World Vision, Jasmine and Shayne T plus the whole Problogger team. And the main man, Darren Rowse. Not to be confused with Craig (an inside joke). How’s your last week been lovelies?
