Good, Clean and Fair.

With these three simple words, the Slow Food movement believes that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. Admit it, we are living in the fast-paced 21st century, always trying to catch up with our own lives and the things around us. When comes to fast food, I am guilty as charge for being a “drive-thru” regular when I am in a hurry. That’s why the Slow Food organisation is here to encourage us to Take it Slow, embraces our food and its enjoyment with awareness and responsibility.

Sydney chefs like Jared Ingersoll and Craig Macindoe are two active Slow Food members, ready to share their philosophies by holding Slow Food events through their restaurants regularly. I am lucky enough to be invited by Chef Craig Macindoe (an event organised by Lorraine), to experience a Slow Food themed dinner event at his MUMU Grill restaurant in Crows Nest.

MUMU Grill is located on Alexander St in Crows Nest where the old Red Centre restaurant used to be. The new restaurant is now dimmer than ever before with a tapas bar area, while the dining area plays off traditional steak house influences with a modern twist. The whimsical decoration on the feature wall perhaps will really make one thinks where that piece of “chops” or “steaks” that he is about to eat come from?

Craig is a man of his own kingdom – he knows everything and everyone in the restaurant; wandering in and out throughout the evening, socialising with guests while still keeping the kitchen in check. He even managed to squeeze in a quick tour of the kitchen for the foodbloggers, showing us some beautiful glossy green kumatoes which are used to make kumato relish for one of the dishes tonight. I think we all gasped in awe when he pulls out a tray of golden brown potatoes that had been roasted in duck fat.

Craig is also very proud and shows us his custom made furnace oven which used to slow roast his salt bush lamb before sending us out to join the rest of the guests this evening at the tapas bar to try some beautiful 18-month Jamon Serrano, accompanied by Polin & Polin verdhelo. While munching on the buttery jamon, we are also treated with an educational video documentary on Graham Strong’s Arcadia Saltbush Lamb farm.

The purpose of this evening is about reconnect our food and wine we enjoyed to the farmers and producers who grow or create it should be fairly recognised and rewarded for their endeavour. For once, now I know the Arcadia salt bush lamb that I am going to devour is from Graham Strong’s sheep farm; the beef is from Taralga Springs; and all dishes matched with wines supplied by Polin & Polin winery in Hunter Valley.

Before the dinner is served, there is a brief welcome speech by Craig, and followed by the producers. I can see so much passion and devotion towards their work and the food they have produced through their speeches. Let’s face it, how many farmers would really go out there and make a video documentary of their sheep farms?

The evening starts with an entree of slow roast Arcadia salt bush lamb done in 2 ways. The grilled salt-bush lamb cutlet is juicy red and rare. The flavour of lamb is intense but balanced out really well with pea and mint puree and the kumato chutney relish to add that little bit of extra oomph to it. The girls are happily picking up the bone with their fingers and gnawing through it.

The 13 hour slow roasted salt bush lamb shoulder is served with cheesy topped cauliflower gratin. The shoulder is moist and succulent from the slow roasting method without losing any of its juicy goodness. The entree is paired with Polin&Polin “Limb of Addy” Shiraz from year 2000 and 2001 which are much mellow and smoother compare to the younger ones (from year 2002 – 2005) that matched with our mains and desserts.

Craig’s philosophy of Slow Food is by preserving all parts of the meat to keep our meal as natural as possible. Our main is an aged Taralga Springs rib eye roast. Well, slow roasted for 4 hours at 80ºC to be exact. Perhaps a little too slow as my beef leans towards the rare side, with fatty chunks and chewy gristle all over. I also noticed some of the foodbloggers at our table are having the same gristly dilemma which they think is funny and happily offer to pile up my plate with their leftovers. *norty norty!*

Despite its great natural flavour with a subtle aromatic bone marrow sauce, I left most of my beef untouched, rest in peace under the serviette. On the bright side, the duck fat roasted potatoes with thymes is soft and buttery, nicely soaked up all the marrow sauce.

A chocolate and raspberry square is soon presented in front of us to conclude our evening. The rich and warm chocolate brownie is topped with tangy raspberry coulis and a scoop of creamy vanilla gelato, then crowned with a thick chunk of Belgium chocolate marbled tile. A sure delight, bit by bit, take it slow… bliss.

I am well educated and well fed. Personally, I understand the whole notion of Slow Food philosophies, but by actually putting it into action might take some time to adjust. I probably not as alchemical as Slow Food with knowledge about our food – from root to the table, but by choosing fresh produces over processed food is the first step to the enlightenment of food.

Other foodbloggers partake in this event:
Richard – here comes the food
Lili – pikelet and pie
Simon – the heart of food
Helen – Grab Your Fork
Suze – ChocolateSuze
Yas – Hungry Digital Elf
Lorraine – Not Quite Nigella
Karen – Citrus and Candy
Mel – Fooderati

[ A Table For Two dined courtesy of Mumu Grill with thanks to owner and chef Crag Macindoe. ]

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MUMU Grill
70 Alexander Street, Crows Nest, Sydney
Tel: +61 (02) 9460 6877

Open 7 days
Lunch 12pm-3pm
Dinner 6pm-11pm

Tagged as: craig macindoe, crows nest, Event, i ate this, MUMU, mumu grill, polin & polin, restaurant, review, salt bush lamb, slow food, slow food movement, steak house