Velvet Garage

The Velvet Garage

The Velvet Garage

My Dad tore around the streets in a Datsun 120Y. They were such a zippy little car and he did love to drive.  They were kind of sporty and were sold in lovely 70′s colours like fawn and yellow. So it was a step back in time to see a Datsun 120Y, in Orange, in the middle of a cafe in St Peters. It has been repurposed nicely as a store cupboard / art installation in the corner of Velvet Garage.

The 120Y

The 120Y

The whole cafe can put you in a spin if you happened to have experienced the 70′s the first time around. This was a time of unreserved flamboyance, colour and velvet. Velvet was a favourite material for everything, spanning lounges, curtains, cushions, clothes and even walls. My mother had a lovely wallpaper featuring velvet flowers. It almost makes you wish you saw it the first time round , doesn’t it?

The Velvet Garage features fashionable 70's furniture

The Velvet Garage features fashionable 70′s furniture

I love that you can open a cafe in a garage. It’s freeing and such good recycling. I would have to admit that Velvet Garage is not necessarily for everyone. It is rustic and unapologetic and little sister to the  popular Satellite cafe in Newtown. It works for me because it is laid back, but most importantly the food is good. There are no dumbed down toasted sandwiches or safe Caesar Salads or bowls of Spaghetti Bolognese. Here you can eat Marinated Mushrooms with Roy des Vallees (a semi hard cheese made with goat and sheep milk), Omelette with fresh herbs, confit garlic, feta, caramelised onion and shallots for $14 or with smoked trout $16. There is an intriguing sounding Poha,  ”rice flakes: potato: peas: curry leaves: truss tomatoes: coriander: onion: chilli: lime: turmeric: ginger: mustard seeds: cashews” this I have to go back and try. Don’t worry, you can have a bacon and egg roll but it will be with dijon aioli and rocket, $9 and you can add avocado if you like. There are vegetarian options for most things and I love that they are picking fresh herbs on one of the 70′s style dining tables

Picking herbs

Picking herbs

The coffee is Little Marionette, a strong forthright brew and there is a great choice in frappes and juices . Raspberry, Orange blossom and Apple  $3.50 is on my list for next visit.

Pan toasted sandwich of slow cooked lamb

Pan toasted sandwich of slow cooked lamb

Slow cooked Lamb, Red cabbage and apple slaw, rosti and aioli  pan fried in butter till crispy the old fashioned way was perfect $12.

sage rage

sage rage

Rosti, Smoked Trout, Salsa Verde, herb oil, Goats Chevre and Rocket was the pick $14

The front counter

The front counter

Delightfully wackey. Staff are gorgeous. A little hidden ( as all good things these days) on a side street off May Street in St Peters.

Food is good

Food is good

Velvet Garage on Urbanspoon
signiture

 

Posted in RECIPES | Tagged , , , | 9 Comments

Warm Zucchini and Barley Salad made on the BBQ

Barley, zucchini salad

Because I have a lot of interesting ingredients in my house all the time, I just can’t seem to get them all used up before there is one of those pantry raids. All of a sudden I look up and there are moths flying around the fluorescent light and I know I have got marauders in the cupboard again. You can look at it in a number of ways, they are annoying and if you dont watch out they flutter off to your wardrobe and nibble on your tea shirts. On the other hand it probably means that the food in my cupboards hasn’t been blitzed with so many chemicals that there is still something good in the food for bugs to eat!  A lot of the dry goods waiting to be sampled in my cupboard are from Italy and they are organic and non heat treated (pastas, grains and polentas). I cooked a whole packet of barley and have been using it in all kinds of dishes. This one will make a really good Easter entertaining salad just in time for those last outdoor BBQ’s.

Cooked Barley in dressing

A couple of the elements are BBQ’d then added to the rest of the ingredients making a lovely warm salad. Most of it can be made ahead, then the rest finished off right there at the BBQ. It could be one of your last BBQ efforts for the season if you are saying goodbye to summer, but for you over there….dreaming of spring this is for you x

Mixing the salad

Barley, chorizo and zucchini BBQ salad

Barley, chorizo and zucchini BBQ salad

5.0 from 2 reviews

Warm Salad of Barley with Grilled Chorizo and Zucchini
 
Make up the base of this salad and take it to the bbq. Finish off the grilling and toss together for a delicious warm salad. it is not always easy to write a recipe for a salad. So add or subtract some of the flavourings to taste. You may like more or less lemon or maybe you prefer green olives?
My Kitchen Stories:
: Warm salad
Serves: 4
Ingredients
The dressing base
  • ¼ piece of preserved lemon rind chopped finely
  • 1 teaspoon smoked paprika
  • 3 Tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 Tablespoon balsamic
  • 1 teaspoon of sugar
  • ¼ teaspoon salt or to taste
  • 2 cups of cooked barley
  • ½ cup black olives
  • 1 large zucchini or 2 medium ones sliced into rings
  • ½ punnet mixed tomatoes ½’d
  • 1 chorizo sausage sliced into rings
  • 50gm goat cheese or feta
  • ¼ bunch of chives chopped
Instructions
  1. Mix the dressing ingredients together in a bowl: preserved lemon, smoked paprika, olive oil, lemon juice, balsamic, sugar and salt. Using a whisk or a fork, whisk the dressing together well till emulsified then mix in the barley and set aside. Add the olives cut tomatoes and chives. don’t stir in just leave till later.
  2. Toss the zucchini and sliced chorizo in a little olive oil and sear on the BBQ. Add these to the salad bowl and toss gently.
  3. Put onto a platter or into a bowl and break cheese over the top

signiture

 

Posted in RECIPES | Tagged , , , , , , | 11 Comments