• We Don't Talk About Colombia
    From the boat to the table
    Some didn't even make it that farI'd love to come back here on an empty stomachThis is mostly for locals and the market workers themselves. Better than free end-of-day Jr burgers.Meat cuts of every typeMore chickens' feet than Eastwood. Ok, maybe not.Nispero. It's a good market that can produce a tropical fruit that Australian Asians haven't tried.Navigating the busy aisles was challenging at times, especially in these shoesThe locals were better preparedOur toes were also in danger of trolleys which passed thru the crowds like a seal amongst sardinesThere were trucks from all parts of Columbia parked tight. How they untangle no-one knows.The much more cleanly environment of Chef Randy's kitchenHe kept us very hands on. No steps were skipped at all.Plantain has been the one food that we were yet to fall in love withThis time it was fresh and smashed with a bit of muscle and love.The rest of the plantain was used for "chips" with a sour cream, salsa, hot sauce dip.The feature dish was our sea bass which we all wrapped in our plantain leaves.Stuffed pepper sides. So good.The final product. Brown coconut rice, salsa sea bass, plantain (we loved this one) 3 sauces & saladGracias, Colombia. Nosotras esperamos verte de nuevo!

    To Buy a Fat Pig...

    December 30, 2024 in Colombia ⋅ ☁️ 27 °C

    To market, to market on our last day in Cartegena and Colombia... also our last day with Elliot 😳.
    The markets were what all good markets should be: busy, noisy, dirty, and alive. There were some clothes and trinket sections but, by and large, it was all about the food. Fresh produce, hung meats, boiling stews, herbs and spices all combined with the smell of gasoline, sweat and the sea to produce something exotic yet familiar and inviting.
    Why were we there when are leaving tomorrow morning? Because we were about to attend a private cooking class with Chef Randy back in his kitchen!
    We washed the street dirt off and got to "work" grating, chopping, learning and laughing for several hours as we learnt (in theory) to make a Caribbean feast of salsa covered sea bass along with all the sides, dessert and drinks.

    What a great way to end a whirlwind South American tour. Food, music, people. culture, natural wonders and lots of happy memories. Thank you Colombia!    Read more