Pantry treats: Clafoutis

As a rule, I try not to shop too far ahead – food-wise – in case plans fall through, or I change my mind. However, sometimes my desire for being prepared and organised overtakes! On this occasion, I’d bought ingredients for a cherry custard tart. Sure enough, plans fell through. A rich custard treat for one was out of the question, but I still had eggs that needed using …

My solution? A cherry clafoutis. A clafoutis is a French pudding, which has become one of my ’pantry’ recipes for quick and delicious; cheap and easy; low-fat and healthy. And the choice of fruit? Well, yes cherries are out of season, but I got some preserved ones for a steal at the supermarket!

Recipe-wise, there are a myriad of interpretations out there. Some that use two eggs, three eggs, six … varying amounts of milk, flour, and butter … and some recipes even call for ground nuts! Yum.

On this occasion I was looking for a recipe that used just a few eggs; ‘healthy’ enough to be enjoyed over several serves. But I also wanted a stodgy pudding to provide some winter comfort. This led me to Neil Perry’s recipe on goodfood, which sits in the middle of the road, clafoutis-wise. It uses three eggs and a cup of flour, perfect for my intent and purpose.

Here’s the result!

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Recipe: Cherry clafoutis

Captain Melville: Casual Fine-Dining

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Quinoa salad with white zucchini, pomegranate, shanklish, and honey yoghurt

Captain Melville is the latest addition to my list of C&Cs and best-value restaurants.

My introduction to this establishment was the most chic ‘casual’ dining experience I’ve had. At accessible prices, the meals looked akin to those from Melbourne’s most popular dining establishments. I ordered the quinoa salad with white zucchini, pomegranate, shanklish, honey yoghurt and the Western Plains pork belly on a warm sesame bun with baby cos and crackle.

Reviews claim the restaurant serves pub-style food, but the food is more pub-inspired – fancy meals with pub labels. (There was certainly no shame around my sister ordering a ‘chicken parma’ that night!). The menu also caters to a range of occasions /food envy complexes/ diets, offering single serve /tapas-style items, share plates, and large meals.

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Western Plains pork belly on a warm sesame bun with baby cos and crackle

In addition, Captain Melville’s website claims food is sourced from “ethical and sustainable Victorian farms and producers of the region traversed by the rebel bushranger himself.” And with alcohol and coffee as after-dark options, what’s not to like?

Completely booked out on the Saturday we visited, Captain Melville is clearly a favourite for a fine casual night out.

Address: 34 Franklin St, VIC 3000

http://www.captainmelville.com.au/