Dining brings to mind elegant surroundings, warm service and an opportunity to indulge in taste, scents and textures which nurture and nourish. Few unique dining experiences stay forever in mind. My recent visit to Australia left me with some such pleasant memories.
It is quite common to find Satay served as a starter in many banquets. My hunt for the best Satay ended on my Malaysia Airlines flight to Australia. Up in the clouds, my Satay experience was further enhanced by the pampering in the business class. On probing, the secret was revealed by the staff.
Satay has long been a favourite among Malaysians. This local delicacy is now served not just on board Malaysia Airlines, but in some of the finest restaurants around the world. The secret of the Satay is attributed to the high quality cuts of meat used, and also to the marinades of fresh shallots, turmeric, garlic, galangal (a kind of rhizome) and lemon grass. It could also be due to the constant basting and hand turning while being char grilled over original mangrove wood charcoal and then of course, there is a traditional crust peanut sauce which is gently cooked for hours to achieve the right consistency and flavour. Complimented with refreshing cucumber and tangy raw onion chunks, I could not help asking for seconds.
In the Malaysian royal kitchens the Satay has been served for many years and Princess Iskander Al Haj, wife of the Pahang Crown Prince wanted to introduce traditional Pahang cuisine to all. She embarked on a ten month culinary journey to gather the best recipes. The outcome is Satay, with a combination of vibrant and aromatic flavours popular in traditional Malaysian fare. Terrine of chicken parfait with tamarind chutney, gherkins, garlic bread, pan- seared Barramundi served with chive and preserved lemon risotto followed, teamed with a red wine and closed with mango cheesecake. All this put me to a supreme slumber!
Dining in the “Colonial Tramcar Restaurant” which operates from a converted fleet of three vintage trams in Melbourne, Victoria, Australia was another fantastic gastronomic occurrence. It is the first travelling tram restaurant in the world, with glossy, burgundy dining cars on wheels making for a unique and memorable experience. As the tram glided along the scenic streets of Melbourne I enjoyed a seasonally-selected menu and fine Australian wine. Food was precooked in a conventional restaurant with final heating and serving carried out on the tram. Smoked salmon and avocado entree had humus and roasted red capsicum dips. Grilled chicken breast was followed by a cheese platter. The finale was a sticky date pudding with vanilla ice cream. Both white and red wines complemented my meal. Couldn’t have asked for more!
My dinner journey lasted more than two hours, with a steady ride in the historic tram car. We stopped for a break where many diners posed for pictures in front of the engine. I stepped out and admired the vintage beauty in the soft glow of the romantic night. The author is a documentary filmmaker and travel writer. – Vijaya Pratap
Vijaya Pratap is a freelance journalist and a documentary filmmaker, based in Hyderabad. She specialises in the study of art, culture and wildlife.
Meet the Author – Vijayapratap
