Slow food was “founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.
SlowFood.com

The total cooking time for MuMu Grill’s Take It Slow dinner was approximately 12,976 hours.
That breakdown consists of 18 months Jamon, Acadia Saltbrush Lamb which had been roasted for 13 hours, duck that was double roasted in its own juices for 2½ hours and brown sugar pavlova which took 40 minutes.
But Slow Food isn’t just all about taking the time to cook. It is also about understanding where food came from and how it was produced. Craig Macindoe, restauranteur of MuMu Grill in Crows Nest took the time to share his kitchen and knowledge of extracting maximum flavour from sustainable produce.
I personally think the more you learn, the more you care.
Thank you to Craig (also known as Chef Mumu -he micro-blogs about farm fresh ingredents he has picked up) for the splendid night and to Lorraine for extending this invitation to the Take It Slow dinner and wine event to Howard, Simon, Lisa, Shez, Trina, Arwen, Anna, Steph and myself.

MuMu Grill's Take It Slow dinner event - interior of restaurantInterior of restaurant

A behind the scenes tour of the kitchen and cold room taught me that meat is hung and aged for a more tender result. This needs to be done carefully, with the cold room frequently undergoing bacteria tests.

MuMu Grill's Take It Slow dinner event - Craig Macindoe holds one of the Arcadia Saltbush lambs
Craig Macindoe holds one of the Arcadia Saltbush lambs

MuMu Grill's Take It Slow dinner event - Craig showing how lamb is hung
Craig showing how lamb is hung

Then we proceeded into the kitchen where he showed us the process of double roasting duck; and witnessed preparation of our starters. Spanish olives and 18 month Jamon on Catalan bread that was lightly smothered with a tasty tomato oil. Jamon is my new obsession.

MuMu Grill's Take It Slow dinner event - kitchen and menu
Kitchen and menu

MuMu Grill's Take It Slow dinner event - Spanish olives
Spanish olives

MuMu Grill's Take It Slow dinner event - 18 month jamon and catalan bread
18 month Jamon and Catalan bread

MuMu Grill's Take It Slow dinner event - Mr Riggs "Yacca Paddock" Tempranillo wine 2007
Mr Riggs Yacca Paddock Tempranillo wine 2007

Old Man Saltbrush has a deep roots system which allows the plant to grow even in drough times -perfect for Australian soil. This enables farmers to focus on the future of drough proofing grazing areas. Graham Strong, producer of Arcadia Saltbush Lamb also spoke about how farmers were moving away from having a monologue with animals to having a two-way conversation; listening to where animals are moving to on the pasture and responding.
The flavour is clean and distinct, the result of the variety of minerals the animals eat through the salt bush. Blood-like beetroot jus, minted eggplant and white bean paste and fresh green beans and a glass of Mr. Riggs The Gaffer Shiraz 2007 were the perfect accompaniment.

MuMu Grill's Take It Slow dinner event - Whole Arcadia salt brush lamb roasted for 13 hours, served with minted eggplant and white bean paste and green beans with beetroot jus
Whole Arcadia salt brush lamb roasted for 13 hours, served with minted eggplant and white bean paste and green beans with beetroot jus

The hearty aroma of the double roasted duck was so seductive, particularly when served with a sweet poached pear. I love fruit in a savoury context. The flesh fell off the bone and because it had been slow cooked in its own juices, the fat was less significant. The generous serving size was perfect for my love of this dish’s rich taste.

MuMu Grill's Take It Slow dinner event - double roasted duck, roasted for 2½  hours, served with bok choy and poached pear
Double roasted duck, roasted for 2½ hours, served with bok choy and poached pear

At this stage, I wasn’t sure how anything could top the earlier courses, but the brown sugar pavlova and Mr. Riggs Sticky End Viognier did. The dessert wine was divine -sweet minus the botrytis after-taste. And for the pavlova, the usage of brown sugar has boosted a simple pavlova recipe into a much more delicate dish. The presentation of seasonal fruits with fresh pinapple slices and cream was gorgeous too. I could have easily demolished another two of these!

MuMu Grill's Take It Slow dinner event - brown sugar pavlova served with seasonal fruits and Mr Riggs "Sticky End" Viognier 2008
Brown sugar pavlova served with seasonal fruits and Mr Riggs Sticky End Viognier 2008

MuMu Grill
70 Alexander Street, Crows Nest
Phone: (02) 9460 6877
Web: www.mumugrill.com.au

Mumu Grill on Urbanspoon

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Slow cooked food always tastes better. Thanks for making me hungry.

  • That looks like it tastes awesome. My mouth is watering. yummmmmm!

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  • Substantially, the article is in reality the freshest on this noteworthy topic. I concur with your conclusions and will eagerly look forward to your forthcoming updates. Saying thanks will not just be sufficient, for the great lucidity in your writing. I will right away grab your rss feed to stay abreast of any updates. Fabulous work and much success in your business endeavors!

  • slt je veux avoir des revues de votre companie

  • never seen brown sugar pavlova! that’s awesome
    you should definitely submit some of your photos to http://www.donteatthatyet.com. their goal is to create a visual restaurant review site with a template similar to that of tastespotting.

  • Nice photo of Craig with the lamb! You’re so right about caring more the more you learn. It was great to hear all about your dinner – it really makes you appreciate it. Nice meeting you!

  • nice recap. i’m still thinking of the pav!
    s :-)

  • Great photos – especially of the pavlova :) yum yum

  • ah! it was so nice to finally meet you (though we didn’t really get to talk). and i agree – the brown sugar pav + sticky end voignier was the perfect end to the meal (or any meal for that matter). delish!

  • Hee hee so this is my 8th time staring at that lamb and pavlova haha mmmmmm