It looks like from the comments dropped in my previous posts, invited food reviews don't exist in Melbourne do there? Jolly well, they really don't have to.
After doing a bit of research about the food and beverage industry in Australia; i have gotten some interesting facts to share.
Firstly, i find out that they have implemented a scoring system similar to the Michelin stars, instead of stars, there have "hats". One hat to Three hats, how easy is that? However with the system in place, people out there are suddenly disillusioned to eat in a hatted restaurant. Just for example, i called up a one hat restaurant yesterday and asked if i could make a reservation for this Friday or Saturday. In Malaysia, you would have gotten a no problem sir, look forward to having you here. In Melbourne? Sir, we are fully booked out for the weekend, may i suggest looking for the next available weekend? Sure, please do. Well Sir, how does 5 November at 6 pm sound? (With a tone of how lucky you are). Gosh, i had to look at my computer to see what month we are.
Somehow or rather despite the number of good restaurants within the city centre, full booked out restaurants are typical scenarios and to try walking in, you probably need to have a few backup plans at the back of your pockets.Which brings me to the conclusion, how to find free food in Melbourne? You simply don't.
Oh well Malaysia 1 Australia 0.
All that being said, if you can't find free food nor dine out, lets cook. I simply love leeks and i remember it being a staple dish during the chinese new year season when either my grandmother or mom or even uncle if i am not mistaken cook up a huge plate of stir fry leeks with roasted pork. The leeks are almost braised to a soft texture and everything oh gels so well together.
So having a craving for leeks, i decided to improvise and give it the oven treatment.
Now leeks are really dirty, so after cutting it into chunks from the bottom to where the stalk turns green (discard the green portion of the leek, not the other way around), give it a good rinse and make sure all the sand is washed off.
After that spread it all out onto a tray, coat the leeks with olive oil and generously season it with salt and pepper. If you want to add more flavour, add a slice of bacon, or maybe two (diced).
Pre heat your oven at 190 degrees and when it is up to that temperature, pop the tray of leeks into the oven for 30-40 minutes, when the leeks go tender. If you find that the leeks dry out and start to caramelize, pour abit of stock over it to keep it moist.
Otherwise, use the leeks as a base for a roasting meat i.e. beef, pork or lamb so you got the meat juices combining with the vegetables.
Although it doesn't taste as great as how the chinese does it, well at this point in time, this has got to do. For a first time, i think it tasted pretty damn fine.