Take It Slow with MuMu Grill, Crows Nest

once upon a time in the year of ’89 a dude called carlo petrini founded the Slow Food movement with the emphasis on good, clean and fair food. tonight we have been invited by chef Craig Macindoe to MuMu Grill’s Take It Slow dinner along with a bevy of other foodbloggers with super thanks to lorraine for organising.

the foodbloggers arrive earli and the lovely craig takes us on a quick tour of his kitchen where first he proudly shows us a tray of potatoes roasted in duck fat. oh yes. it was as delicious as it sounds mmm golden

lamb racks resting oh baby

wines for the evening were from Polin and Polin

mmm wine

18-month Jamon Serrano. while a documentary on Graham Strong’s Arcadia Saltbush Lamb farm played on the tv at the tapas bar i managed to park myself right in front of the plate of buttery, soft, and oh so moreish jamon. i think i could easily eat a kilo of this in one sitting.

slow roast Arcadia Saltbush Lamb done 2 ways- 13 hour shoulder plus grilled cutlet with pea and mint puree and kumato chutney with Mache. the cutlet was juicy and meltingly soft and i couldnt resist picking it up and gnawing at the bone hoho classy i am not. the shoulder while tasty was no match for the awesomeness that was the cauliflower gratin. i am a sucker for all things cheese.

Aged Taralga Springs Rib Eye Roast 100% grass fed beef slow roasted for 4 hours served with duck fat potatoes, green beans and bone marrow sauce. look at that slab of juicy beef draped so seductively over mah potatoes! slow roasted for 4 hours at 80ºC the beef is tender tho with some gristly bits but it is nommed up with the potatoes which were golden and crispy on the outside and buttery smooth on the inside nicely soaking up the bone marrow sauce

billy checking twitter, simon taking notes. we are multi taskers.

chocolate and raspberry square with wattle seed ice-cream and Belgium chocolate tile. and it’s dessert time! i had been waiting for dessert the whole night after reading craigs tweet about a flourless chocolate cake which he then sent his first evah twitter recipe haha and he uses 30 eggs and 1.7 KILOS of chocolate mmm chocolatey indeed! the brownie was dense and fudgey with the icecream and coulis cutting thru the richness and i saved my chocolate tile to last to nibble on slowly mmm bliss

much thanks to craig for the awesome dinner and the delicious slow food learning experience!

[chocolatesuze dined courtesy of Mumu Grill with thanks to owner and chef Crag Macindoe]