Spices, churches and streets

A well worn track, but worth a trip, is the tour around Old Goa (the original colony capital), Panaji (the current capital) and one of Goa’s many spice plantations.

Se Cathedral and Basilica of Born Jesus, Old Goa

Panaji streets, Miramar Beach and Church of Our Lady of the Immaculate Conception

Easy spots to find for meals that are recommended by many include Mum’s Kitchen (only the way to Miramar Beach), Rio Rico (at The Mandovi Hotel on the road along the river) as well as the George Restauarnt and Bar (in front of the Church of Our Lady of the Immaculate Conception) and across from the George is Kamat Hotel.

It’s really worth buying a good street map to find your way around.

Spice Tour and lunch at Tropical Spice Plantation

Goan Cuisine – unique and interesting

Dodol, Doce, Bolinhas, Bebinca, cashews Coconut Doce (a bit like Coconut Ice)

The 450 year influence of Portugal, up until only 50 years ago, is everywhere in Goa, but is especially delicious in food.

Portuguese style dishes include the well known vindaloo, pao and pav breads, desserts, biscuits and sweets.

Pao bread buns and Bebinca ( made from a batter of eggs, coconut, jaggery and ghee poured into a pan in a thin layer, each set over a coal fire before another layer is added).

Goan sausage is a specialty, eaten with bread or in Sorpotel.

Sorpotel, is like a rich tasty stew that I have since read is ‘The pig’s blood, liver and heart cooked with plenty of vinegar, chilli and spices and left to ‘ mellow’ for 3-4 days to make the sticky dense stew’ eaten with a sweet steamed rice cake ‘sanna’. (Penguin Food Guide to India p. 247). (This meal also includes rose tea and piña (tasted a bit like rum balls, but is made of rice flour, coconut and jaggery).

Prawn vindaloo Fish Masala Rava Fry

Goan Fish Curry, Fish Cafreal Chicken Xacuti and Kuchumber salad

Prawn Curry and rice

And then there’s feni, an alcohol made from cashews and creamy addictive cashew kulfi

Marbella Guest House, a Goan gem in Candolim

Marbella Guest House, located on a leafy, quiet street, is an ideal, great value spot for a stay in Candolim at the southern end of North Goa, close to the Mandovi River and Fort Aguada. (Candolim is a much nicer area to stay in than Calangute or Baga, greener, quieter, with nicer restaurants and shops). (Don’t miss Newton’s Supermarket for Goan specialities to take home).

A pleasant restaurant, serving breakfast, lunch and dinner, is set around a lovely garden and serviced by an impeccably clean and efficient kitchen.

Guests can watch happy and friendly staff prepare their meals from fresh ingredients.

Banana lassi The freshest, greenest palak (spinach) paneer (cheese)!

Tastefully decorated rooms are complimented by a comfortable sitting area.

Rajasthani suite ($AUS46 low season)

Garden room ($AUS33 low season)

Bouganvillea room ($AUS31 low season)

Owned and run by the an ex-Bitish/German couple for 30 years, this charming guesthouse is open all year round and prices start at about $AUS30 in the low season (discounts for four nights or longer.)

Look for the Bus Station and Taj Fort Aguada.

Stand By Me, Lyons – Canberra

Stand By Me Cafe at the Lyons shops is helpfully located an easy and quick (about 10min) walking distance from Woden.
It’s open 7 days for breakfast and lunch (Mon-Fri 7-4pm, Sat- Sun 8-2pm) and has lovely staff and service.

While it is a welcome new addition to the Woden workday lunch scene with a short list of regular dishes and some changing specials, its real strength is it’s breakfast menu (only available until11 am weekdays, but all day on weekends).
The setting and decor is relaxed, friendly and pleasant with indoor and outdoor seating (front and back). SBM is also happy for diners to share dishes.

Meatball sub $11
The cakes are good value, but lunch serve sizes are fairly small.

Blackened Lamb Burger $15.50

The very best curry – Fish Cafreal, Calangute, Goa

Following in the footsteps of Rick Stein on the quest for the best curry in India….we found it! (Or at least, it was our best).
The Fish Cafreal (for about $AUS5) at a small eatery on a corner under the Plantain Leaf in Calangute, Goa, was a winner.
As Plantain Leaf nearby is in noted in Lonely Planet Guides (their top pick, worth a look too for thalis), it is easy to find, very well run, great value…and delicious.

Cafreal is a dish that was introduced to Goa by the Portuguese from their colonies in the Africa. The sauce ingredients include fresh coriander, onion, garlic, ginger, cinnamon, pepper, chilli, mace, cloves and lime juice.

A Canberra Street Food Tour – a great group summer idea

Exploring street food specialties is one of the most enjoyable foodie travel activities. So why not try the same idea back home?

This way of sharing food together offers variety, value, an opportunity to learn about foods from other cultures, a short stroll between courses and some interesting conversations with eatery staff. But more than that, the ‘progressive dinner’ nature of the meal mixes everyone up each time the group moves, so there’s a chance to chat with more people. It’s a great idea for groups wanting to get to know each better.

Tips for organising a successful street food tour include:
1. Choose warm evenings if sitting at tables outdoors.
2. Choose spots with a BYO licence and low corkage (as you will pay this more than once).
3. Avoid busy nights and stick with eateries where you don’t need to book. (It is hard to predict exactly what time you will arrive and it can be frustrating for staff who are expecting to cater for a whole meal if you only are wanting to order one course.)
4. Pick places where you can come and go easily.
5. Plan to share dishes so that everyone can eat a number of courses but still be comfortable.
6. But do also plan to order sufficient at each spot to justify the use of crockery. (Paying corkage is helpful to cover the use of wine glasses).
7. Estimate the cost per person and keep a kitty to pay from at each venue.
8. Include the cost of wine and corkage. It can be helpful to buy and bring the wine for the group.
9. Leave a tip.

Suggested Canberra City Street Food Itinerary

Entree:
iPho, Garema Place – Vietnamese fresh spring roll $2.50 each ($5 for two, must be bought in pairs). Corkage $3 per bottle wine.
(Allow $3.25 per person) (Open late)

Main:
Global Cafe, Northbourne Ave – Ethiopian Injera bread with Meat and vegetable combination Wat $18.90 per serve (share one between 3 people, includes extra Injera and rice). Corkage free.
(Allow $6.30 per person) (Open until 8-8:30pm).

(On a Wednesday, the Roller and tap beer/cider special at the Treehouse is hard to beat for $10).

Dessert:
Thirst, West Row – Modern Thai Street Food – homemade sorbet ($2.90 per scoop), coffee/tea $3.90, salted plain or peanut caramel $1 (or 80c with a hot drink).
(Allow $7. 60 per person) (open until 9:30pm)

Total $17.15 per person (not including cost of wine or tips)

On Red, Red Hill Lookout, Canberra

On Red has an undeniably outstanding view over Canberra and it’s hard to beat for a great setting.
It also helpfully offers a wide range of smaller entree sized serves, designed ‘for you to ‘build your own’ tasting menu’.
The options are three $67, four $78 or five $89 dishes.
However, while dishes sound interesting and creative flavours are not as outstanding as other similarly priced top Canberra restaurants.

Pickled Octopus, Tuross, South Coast NSW

The Pickled Octopus at Tuross is a true South Coast favourite. Offering both casual fish and chips and BYO (cheap corkage) down by the water , under the verandah, if you go early as well as a la carte dining (BYO corkage $10) upstairs. Great views where ever you decide to eat.