An outing to Heidi Museum of Modern Art was more than I expected, even though it is one of my favourite haunts in Melbourne. We went to see the Callum Morton exhibition: In Memoriam. Stepping into someones creative space gives me an injection of inspirational motivation. Art and food nurture my soul. On arrival to Heidi we thought we had arrived at the wrong place. We were welcomed by a Le Pine funeral sign; we followed the right directions, I have been many times before, had Heidi been converted? Apparently Callum Morton was reluctant to do a retrospective as he believed there is a sense of associated death; the museum as mausoleum.
Wandering through the magnificent building, built in 1963, the exhibition was fantastic and was a mixture of works that took inspiration from the site. The show is sensory evoking as you get caught up in the pieces both visually and emotionally. While there, it was the perfect opportunity for a light lunch at Cafe Vue.
The most unexpected part of the day, was seeing the magnificent kitchen garden in the grounds. At the moment massive cauliflowers, lots of variety of lettuces and herbs galore. This was enough to inspire me to go home and make something using flavoursome vegetables and herbs. So I decided to make a passata from scratch. I can use this base for soups, pasta sauces, pizza bases and my preference eggplant moussaka.
Wandering through the magnificent building, built in 1963, the exhibition was fantastic and was a mixture of works that took inspiration from the site. The show is sensory evoking as you get caught up in the pieces both visually and emotionally. While there, it was the perfect opportunity for a light lunch at Cafe Vue.
The most unexpected part of the day, was seeing the magnificent kitchen garden in the grounds. At the moment massive cauliflowers, lots of variety of lettuces and herbs galore. This was enough to inspire me to go home and make something using flavoursome vegetables and herbs. So I decided to make a passata from scratch. I can use this base for soups, pasta sauces, pizza bases and my preference eggplant moussaka.
Passata
16 tomatoes (of which they can be a variety truss, vine, cherry)
Handful of lightly torn basil
Handful of lightly torn oregano
Olive oil
1 onion finely chopped
1 tin chopped tomatoes
3 cups white wine vinegar
3 tbs agave syrup
1 tsp sweet paprika
Sea salt and freshly ground pepper
Cut the tomatoes in half and lay them on a baking tray. Drizzle oil and lightly ripped basil and oregano over the tomatoes. Bake at 220 degrees for 40 minutes.
In a heavy saucepan, cook the onion until golden. When the tomatoes are ready add them to the onions with all the other ingredients. Allow to simmer until sauce is reduced. This may take 20-30 minutes.
This makes 1 litre of passata and can be frozen to be used later.
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