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On Dining Out and Being a Cook

9 December 2008

Dining Out and Being a CookThe other week we received a gift voucher for a very well known restaurant in Perth.

I have always suspected that this particular restaurant was more famous for its view, rather than its menu.

Nonetheless, that evening, I was twinkling with excitement at the thought of having a fine dining experience and eating a nice dinner with my husband. On a date!

When I go out, I like to order dishes that I don’t usually make at home – that is, a dish with more complicated combinations of foods and ingredients.

Now I don’t profess to be a gourmet chef or fine dining critic. But I like to cook, and I cook a lot. I know how to mix flavours and fresh ingredients. I know how to spot poor quality fish, and slightly old vegetables.

So I believe I can adequately judge a boring dish, from something that will send me into a vein tingling state of pleasure.

Dining Out and Being a Cook

First up, soft shell crab with cumin salt and ginger dipping sauce. The batter could have been a little more crunchy, but it tasted quite nice.

Dining Out and Being a Cook

Second, Atlantic salmon with celeriac and lime puree. I don’t know what I was thinking. My husband laughed when it arrived.

I made exactly this dish for my family a few nights ago! I picked up some salmon for $5 per piece at my local fish shop, and now I’m paying $40 to eat it again at a fancy restaurant. Oh well. We had a good laugh about it.

We had a few side dishes and dessert. Not amazing enough to rave about. But overall, I had a lovely evening with my husband. Which is all that matters, when you don’t have to pay for dinner.