It began with a duck egg—cold, smooth, a bewitching blue—pressed into my six-year-old palm by my mother’s friend, who suggested I use it to bake my first cake.
Until then, my kitchen deeds were confined to laying the table, sawing bread into wonky slices, drying dishes, and slipping under the spare arm of my aproned mother—the undisputed kitchen queen—for a quick squeeze while she peeped under the rattling lids of steaming saucepans, or pulled out the griller tray to turn sizzling, popping lamb chops.
It burns, but we brush aside the warnings. We ignore the Greek-chorus wailing coming from that evolutionary marvel of gustatory discernment—our tongue-scape’s tight huddle of taste buds. Read more…
We all love going to restaurants. The ritual of selecting a type of cuisine that follows a particular mood, or company, as a regular basis in our lives, is probably my favourite routine. Sometimes we like trying new flavours, new aromas, new menus. At other times we prefer to repeat a place that we enjoyed a while ago. Sometimes we choose proximity, sometimes we choose price. Sometimes eating out is an excuse to meet someone. Sometimes meeting someone is an excuse to dine out.
My favourite place to eat out is when someone invites me home for dinner. No restaurant has yet beaten the unique flavour that home-made meals can bring to my soul. What’s special is the sharing of food, which I find one of the purest representations of love.
Danilo plans his dinners pretty much along those lines. His invite comes to you in the form of personalised email, surprising you with the chance to book seats at a table of eight. You might want to take it—it only happens once a month. The other diners won’t be revealed to you until arrival, bringing some sense of new flavours from the very start.
Expect a nice, small, tidy, cosy, colourful, designed-and-curated living room. Expect a table. Expect eight chairs and two hosts. Expect conversations. Expect music that matches the table setting. Expect fine cuisine and also a revolution. Expect a theme. Expect three courses. Also expect three wines. Expect smiles.
Danilo invites you to experience a new night that combines knowledge and passion from the start. Whoever Danilo is, he challenges traditional forms of dining out, setting you a dinner table where food and love are found.
Yes, on the night, you can expect both.
In the meantime, enjoy this exclusive signature Danilo Sweet Calamari Cerviche Recipe:
SWEET CALAMARI CERVICHE
70g of fresh calamari
6 mint leaves
1 skinless orange
1/2 a red and green capsicum, finely chopped
70g of pickled green mango
2 cups of veggie stock
4 limes, juiced
4 lemons, juiced
1/2 a red onion, finely chopped
1 clove of garlic, finely chopped
1/2 a cup of coconut cream
2 tablespoons of fresh orange juice
micro-greens for decoration
Combine the lime and lemon juice with the onions and garlic in a bowl.
Add approximately 1 teaspoon of salt and a pinch of pepper.
Clean and cut the calamari into 2 centimetres squares. Bring the veggie stock to boil. Add the calamari and leave to boil for four minutes. Strain the veggie stock and allow the calamari to cool.
When at room temperature, mix the calamari with the lime and lemon juice, onions and garlic. Let the mixture rest in the fridge for about 20 minutes.
Cook the coconut cream and orange juice on low heat for about thirty minutes. When cool, season with salt and pepper to taste.
Sliver 2 mint leaves and combine with the capsicum and some fresh cracked black pepper.
After 20 minutes, strain the calamari, then mix it with the coconut cream and orange juice.
Serve on a bed of green mango pickled. Garnish with a couple of skinless orange wedges, the mint and capsicum mixture. Decorate with micro-greens to finish.
Review by Natalia Alessi
Photography by Anthony Rodriguez
Visit Danilo Instagram
Recipe by Danilo
This month we are excited to feature an interest piece on a great Canadian family business. Beau’s organic beer leads the way in sustainability, from both an environmental and community perspective. Beau’s brewery HQ is situated in country Ontario, Canada. It’s where they make their delicious organic beer, and hold an annual ‘Oktoberfest’ beer and music festival. I was lucky enough to speak with Jennifer Beauchesne and learn more about how the beer, with the sweetest label designs in the biz, has become so popular.
She’s dark. The colour of bruised midnight. She’s swelled and ripened over three seasons and blushes crimson at her sweet summit—that meeting place for lines tracing up from her full-hipped beauty. Now, in low-angled autumn light under cool leafy canopies, she and her sisters wait in deep purple crowds. Read more…
If you haven’t already heard about the overnight success of ‘Flowhive™’, the biggest leap in beekeeping since 1852, now is your chance! If you are already familiar with the ‘just turn the tap’ concept, here you can find out a little more, directly from the inventors of the technology. This month, Mojo Junction was lucky enough to spend five minutes with Stuart and Cedar Anderson.
So I have a whole jar of organic coconut oil here – what can I do with it?
It’s not much of an overstatement to say that it’s probably easier for me to list what you CAN’T do with coconut oil as it has such a plethora of applications for everything from head lice to weight loss. It doesn’t take a genius to know that it feels like heaven when you rub it anywhere on your body. Yes, it’s a brilliant natural moisturiser – safe to use everywhere (and I mean everywhere). You can use it to treat dry, damaged hair or skin and it’s also brilliant for soothing burns and cuts (when in healing stages – not initial stages). It’s naturally anti-fungal and anti-bacterial as well as being able to wipe out parasites. It is purported to aid digestion, ease arthritis, and support the immune system amongst a host of other things. Mojo Junction presents:
There’s a reason why coconuts grow on deserted islands in the middle of the ocean. They are a complete nutritional bundle; nature’s perfect package. The humble coconut is my answer to the food of the Gods.
With our baking hot red centre and searing summer temperatures, it’s not hard to imagine that one of the world’s hottest chillies was birthed right here on Australian soil. Weighing in at a diabolical 1,463, 700 Scoville Heat Units (SCUs), the Trinidad Scorpion Butch T broke all records in 2011 and was officially ranked as the world’s hottest chilli at the time. Read more…
Mojo Junction’s Carla Versitano takes us to the Organic Food Markets, and back to her tranquil Queensland patio to demonstrate a fresh, easy-to-make Thai Green Curry.
Explore the back alleys of Brunswick with Mojo Junction’s Carla Versitano, as she goes urban foraging for figs. Watch them transform into a Poached Fig & Almond Cake that will make your taste buds go wild! Sustainability and seasonal cooking up close and personal. Music by Tim Bennett.
Winemaking begins with two months of early mornings, late nights, twenty-hour days, bleary eyes, blisters, bruises and splinters, headaches and hangovers. Then there’re dirty socks, wet boots, and aching feet, tired bones, filthy clothes, and foul mouths, day after day without a day off in sight. Read more…
This month on Mojo Junction we are paying tribute to the humble yet glorious fig. We caught up with a few talented musicians from around Australia and quizzed them about their experiences and associations with figs. Read more…
Meet Mojo Junction’s regular food writer, Carla Versitano as she takes you through two simple, fresh, and delicious recipes. Experience the atmosphere of her tranquil Queensland patio while she demonstrates how to make Char-grilled Lebanese Eggplant with Mint, and Pickled Beetroot.
Indulge your senses in a vibrant culinary journey with chef William Smith, spliced with the colorful sights and sounds of the Cuban capital, all set to the quirky upbeat sounds of Los Locos. William cooks a traditional Cuban meal in a private house and serves it in a delightful garden in Havana’s Playa district, just a few blocks from Buena Vista. Read more…
Discover the philosophy of Aphro Cuisine, not only a seductive culinary and sensory experience, but a way of life. Learn to benefit from, and enjoy more deeply, the intrinsic pleasure and vital energy that food brings us everyday. This is an introduction to Aphro’s blog and guide to sensual food, which also allows you to peek into the Aphro pop-up dining experience. Be seduced as you are inducted into the world of sensuous eating… Read more…