Cool effect: Phonographantasmascope

What happens when you have an old record player, some cardboard, pins and a pair of scissors? You create these amazing effects:

Surviving the credit crisis

Certainly not food related but one of the most overheard conversations at the restaurant is this whole credit crisis thing. One of my favourite business authors Douglas Rushkoff has an amazing explanation about the credit crisis, and how it effects you over at boingboing.

Interestingly, the reason I bring this to your attention is because of his solution. It’s something that we at the Spirit House unwittingly have started to do ourselves inspired by the slow food movement and local harvest. By trying to source and buy from as many local suppliers as possible we stimulate the local economy which helps minimise the effects of the global market - here’s a quote from Rushkoff that says it all:

Whatever the case, the best thing you can do to protect yourself and your interests is to make friends. The more we are willing to do for each other on our own terms and for compensation that doesn’t necessarily involve the until-recently-almighty dollar, the less vulnerable we are to the movements of markets that, quite frankly, have nothing to do with us.

If you’re sourcing your garlic from your neighbor over the hill instead of the Big Ag conglomerate over the ocean, then shifts in the exchange rate won’t matter much. If you’re using a local currency to pay your mechanic to adjust your brakes, or your chiropractor to adjust your back, then a global liquidity crisis won’t affect your ability to pay for either. If you move to a place because you’re looking for smart people instead of a smart real estate investment, you’re less likely to be suckered by high costs of a “hot” city or neighborhood, and more likely to find the kinds of people willing to serve as a social network, if for no other reason than they’re less busy servicing their mortgages.

The more connected you are to the real world, and the more consciously you reject the lure of the speculative ladder, the less of a willing dupe you’ll be in the pyramid scheme that’s in the process of collapsing all around us at this moment.

Think small. Buy local. Make friends. Print money. Grow food. Teach children. Learn nutrition. And if you do have money to invest, put it into whatever lets you and your friends do those things.

I like that - get back to community. From Banana blossoms to scallops we try to use local suppliers wherever we can (which has inspired the theme for our next cook book). We use our local hardware store for all our garden and maintenance supplies and we bank here in Yandina. Building, maintenance and repair work is given to friends or friends of friends rather than the lowest quote.

I’m not saying we’re changing the world, but there’s something neat about being able to speak to the person who grows your food.

Spirit House Awards

Last night at the Restaurant and Caterers Awards, Spirit House won the Best Themed Restaurant award as well as the Best Tourism Restaurant Award. I think there will be a few sore heads this morning as our staff love to celebrate.

Whole Crispy Fish Recipe

This Spirit House signature dish is one of the easiest to make - as long as you’re not scared of a wok of boiling oil or you have a large deep fryer.

The Tamarind Chilli Sauce

The easy way …
You can take the easy way out and head to an IGA and buy a bottle of Spirit House Tamarind Chilli Sauce. Here’s the method: open bottle, pour 100ml or so into a saucepan and heat. For a strong flavour, boil sauce for a few minutes to reduce the sauce down a tad.

… If that was too easy, you can do it the hard way and make your own sauce …
Make your own tamarind chilli sauce
4 tablespoons chopped garlic
4 red chillies, finely chopped, deseeded
2 golden or red shallots, sliced
1 tablespoon finely chopped fresh or
pickled galangal
1 tablespoon finely chopped coriander root or stem
10 white peppercorns
2 tablespoons fish sauce
2 tablespoons palm sugar
half cup tamarind water
coriander or Thai sweet basil to garnish

method:
in mortar, pound white peppercorns, add garlic, shallots, galangal, coriander root - pound to coarse paste.
Heat 2 tablespoons oil in wok and stir fry the paste and chillies until fragrant - about 2 minutes. Add fish sauce, palm sugar, tamarind water. The sauce should be sweet, tangy and salty and should be quite thick. If too dry, moisten with a few tablespoons water. Simmer this sauce for a few minutes for the flavours to come together. Remove sauce from wok, keep warm.

Cooking The Fish

1 whole fish, weighing about 500 gms -cleaned, scaled, gutted & gilled
plain flour to coat fish
4 cups vegetable oil for deep frying

Method
Score both sides of the fish diagonally with a sharp knife. This opens the flesh making it quicker to cook and easier to eat.

In a Wok, make sure oil is sizzling hot by testing with a piece of garlic. Slide fish gently into oil, head first. Using wok flipper, spoon oil over the top of the fish while cooking. This will take about
10 minutes. Carefully turn the fish over, fry on the second side for about 5 minutes. Carefully lift out, drain on paper towel.

Transfer to serving platter, spread apart the gill area just behind the head, this will make it easy for the fish to stand upright on the plate spoon over sauce and garnish with coriander leaves or basil.

Katrina’s recipes from TVs ‘Escape with ET’

Katrina, one of our cooking school chefs, does a weekly cooking segment for the Spirit House on ‘Escape with ET’ which shows on channel 9. I found the recipes for each episode on ETs website and because it’s a fishing show, they’re all to do with fish. All these recipes are for the BBQ and are quick and easy. Here are just some of the recipes she’s presented on TV:
BARBECUED SPANISH MACKEREL WITH GRILLED TOMATOES AND AVOCADO SALSA
GRILLED FISH BURGER WITH SAMSON FISH
SPANISH MACKEREL WITH FRESH TOMATO AND ANCHOVY BUTTER
MOROCCAN SALAD OF BARBECUED NANNYGAI
MAHI MAHI WITH TOMATO AND CHICKPEA SAUCE
CHINESE STEAMED PEARL PERCH WITH GINGER AND SHALLOT
PARMESAN CRUMBED TREVALLY ‘FISH FINGERS’
PEPPER CRUSTED TUNA WITH AVOCADO AND PICKLED GINGER