Tea in Rooville

Back in Pennsylvania, when people learn that Graeme is from Oz, they assail him with questions about all things Australian.

One of the most common topics about which people ask is the wildlife, namely, the kangaroo.

Have you seen them in the wild? Do they roam through your neighborhoods? Are they a menace on the roads?


They must be common like deer is the typical assumption. This morning, I am going to address this comparison.

Before I do, I'll clarify a few details for those readers who may not be familiar with the wildlife of southeastern Pennsylvania.

Deer are medium-sized land mammals that typically live in forests. They are herbivores, and they enjoy a variety of plants from wild berries to petunias. The white-tailed deer is the official state animal of Pennsylvania, where it is hunted for its meat, called venison. In New Zealand, deer are farmed for this meat. In Japan, they are protected for their legendary role in bearing a god to guard the temple in Heijo-kyo.

The white-tail population in Pennsylvania is massive. In the Philadelphia region alone, there are some 1.5 million. As more and more of our farms are converted to housing developments, deer spottings have become more and more common. It is not unusual to see a herd of 5-35 crossing a road

or grazing in a field

or passing through the backyard, as these two were one June afternoon.

Their eyes glint in our headlights as we careen down the road at 45 mph, and our hearts race. They wander across our yards, and, as long as they keep away from the daffodils, we smile.

As the deer is a sort of icon of southeastern Pennsylvania, so is the kangaroo of Australia. Nonetheless, Bambi ≠ Skippy.

Although one may see the occasional roadkill on the open road in the country, kangaroo sightings are unusual. When one does see them out in the wild, it is a real treat.

I enjoyed said treat in 2007. Graeme and I were visiting with friends of his who had heard of several sightings by a reservoir not far from their home. We hopped in the car with Andrew, Jacqui and their three kids and drove about twenty minutes when we saw this:

When Jai, who was three at the time, shouted in excitement, the roos bounded up the hill and took off across the ridge.

We were with these friends again Friday night, for the first time in 16 months. There were hugs all around and double and triple-takes when we saw how the kids had grown in the last year. As we sat around the table, chatting about the present and recollecting the past, we looked back on that day. They had never seen anything like it, they had said three years ago, and they haven't seen it since, they said that night.

Now, while kangaroo sightings are uncommon in the wild, they are not so on the plate.

Kangaroo fillet (the -et should be articulated) is an Australian specialty, and it is prepared both in homes and in restaurants. Like venison, it is lean and can be a bit gamey.

Still on the family-visit part of our trip, we met Wayne (Graeme's brother) and Jan, their daughter Renee and her two kids, Noah and Ethan, for dinner, or tea as they call it here, at the Victoria Hotel on Thursday night, where I sampled kangaroo for the first time.

Toasty warm and comfy in my seat by the fire, I enjoyed char-grilled kangaroo on a bed of sweet potato crips and baby spinach, drizzled with a wild berry glaze. Medium-rare, thanks.

A bit gamey, but milder in flavor than I expected, the kangaroo was a little chewy and not as rich in flavor as beef. The sweetness of the berry glaze was a nice contrast to the roo's subtle flavor. All in all, it was a good meal. I would certainly order it again.

In fact, I already have. Last night, we zipped out to Vili's for a quick meal with a former piano student of Graeme's. Keeping my promise, I ordered the Kangaroo Bushman.

The verdict: eh.

I assumed the kangaroo pie would be just like the beef, just with different meat, but the gravy was sweet not savory, and in addition to kangaroo, the pie was filled with diced potato and ham.

It was alright, but I'll stick with the beef pie from now on.

So, for the record, as I sit here in Cibo's this morning, sipping my coffee, I don't expect to see a kangaroo bounce by, but if I go out for tea tonight, I wouldn't be surprised to find one on the menu. And I just might order it.

Cheers!

The Taste of Home

After reading a week or so ago on Adam Roberts's blog An Amateur Gourmet about the importance and rarity of the perfect first bite, I wondered what our first bite should be when we arrived in Australia.

Considering that, for Graeme, this trip is a homecoming, I thought I'd let him decide.

I cheered when he said meat pie.

I love meat pie.

A meat pie is a savory pie, with either a traditional crust or a flaky phyllo crust. The pie is filled with tender-cooked meat in a thick, rich gravy, seasoned with herbs and spices.

So, yesterday, when Graeme's parents picked us up from the airport, we asked if they would please take us to Vili's for meat pies. They were a little surprised, as it was 10:30 in the morning, but they obliged. When we got there, the place was already packed. We're not the only ones who love meat pie.

We stepped up to the busy counter where people were ordering everything from meat pies, to sausage rolls, to vanilla slices for dessert, and we drooled over our options:

At Vili's, the pie crusts are phyllo-style. Pie choices include the meat pie, which is a traditional beef pie; beef steak and mushroom; chicken pie; chicken satay pie; curry pie, which is a beef pie seasoned with curry; goulash pie; kangaroo bushman pie; lamb, mint and rosemary pie; and the new beef and beer pie, for which the beef is marinated in beer prior to cooking it.

Graeme went for the beef and beer, while I, though curious about the kangaroo bushman, went for beef steak and mushroom. Next time, I'll try the kangaroo for sure.

It really was the perfect first bite. The flaky crust was both crispy and airy. The meat was fresh and tender and rich in flavor. The gravy was thick and provided the perfect suspension for the meat.

We shared a pint of Farmer's Union Iced Coffee to wash it down.

Three years ago, when I first had one of these, I found it way too thick and way too strong. The coffee was so strong, it tasted like motor-oil. The milk was so thick, I thought it had to be half-and-half. I called it a heart-attack in a carton.

I don't know which of us changed in the last few years, but yesterday, I thought it was perfect: strong, mildly sweet, and creamy.

Thanks, Vili's for the great start.

For the next six weeks, as Graeme plays his way across Australia, I plan to eat my way.

When I get home in six weeks, I promise to post my recipe for meat pie for you, so you can make it and try it yourself. I make a traditional pie crust. For the filling, I slow-cook the meat for a few hours to make it tender. I like to cook it with blend of thyme, fresh if possible, garlic, a little onion, tomato paste and a little flour to thicken it up, and worcestershire sauce to give it a little kick.

Mmmmm-good.

PS: Today's photos were downloaded from the internet. My camera battery died when I sat down this morning to upload my own photos. I need to get an adapter this afternoon so I can charge it. Hopefully all photos will be originals soon.