Baba-ga-what-now?

One of the things I love about Sydney is the sheer amount and variety of restaurants there are. It’s astounding! In this town, you could eat out every night of the year and never get bored. In my small corner of the city alone there are several Thai, Indian, tapas, Mexican, Italian, Vietnamese, modern Australian, Japanese, vegetarian and Turkish places. There is also a French restaurant, a Polish place, a Brazilian barbeque joint, a Himalayan and a Chinese restaurant. And this is all just in my immediate neighbourhood!

If you start heading over to other suburbs the list just keeps getting longer and longer and loooonger. And, no doubt the pounds will begin to pile.

I guess this multicultural mish-mash is thanks to years of immigration. It’s strange that all these interesting and exotic people never thought to move to the sunny emerald isle and share their tasty treats with us, isn’t it?! In fairness we could have done with a bit of variation over the years, potatoes are yum, but even they can get a bit boring after a bit.

Or maybe it would have all be a bit too unusual for us? If they had thought to move to Ireland, perhaps all these new tastes would have just blown our little mind-holes. Like, I’m pretty sure if I mentioned baba ganoush to some folks I know back home, they would look at me with vacant faces and say baba-ga-what-now?

It’s aubergine (or eggplant) barbequed and all smushed up into pure deliciousness. Just in case you didn’t already know.

I saw this beautiful recipe in a recent issue of SBS Feast magazine and I am so excited to share it. Not only is it absolutely stunning and pure exotic, it’s also quick, easy and super delicious. Perfect for impressing people or for exploring a new cuisine; only if there are no spuds left in the fridge of course.

Haloumi with baba ganoush and pomegranate

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Haloumi salad

Is there anything in this world better than fried cheese? Really? I’m pretty sure it’s virtually impossible to beat, even with a super-long-great-big stick.

I actually wonder what was going through Mr Haloumi’s mind when he was inventing it? I like to think the thought process went something like this:

Mmmmmm, cheese really is some kind of super food, totally healthy and not at all packed with fat. No, no, no. So how could I make it appeal to the non-healthy eating market? … conundrum … I know, let’s FRY IT! Whoop!

Genius.

So to counteract it’s many health benefits, I’ve paired the Haloumi with super fresh, calorie-free veggies in a yummie salad of my own inventing (that sounds so way better then admitting these ingredients were all I could find in the fridge).

I know there are the Haloumi haters out there, who think it’s too chewy and salty and just plain weird. Well I just say bah to them, the less they eat, the more there is for me, right? But I did cook my Haloumi with a squeeze of lemon juice, just to cut through that saltiness, then paired it with a little lemon dressing and Bob’s your Uncle, you have yumness on a plate.

Haloumi salad

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