In Jiro Dreams of Sushi Jiro Ono, the 85 year-old sushi master, tells us “In order to make delicious food you must eat delicious food”.
What can I say? If Jiro insists, then I must oblige!
My boyfriend and I recently went to Melbourne’s MoVida Aqui to celebrate his birthday. We had a wonderful night. The restaurant, sister to the original MoVida, offers modern Spanish cuisine and it is to die for. The place buzzes with activity, the open kitchen is packed with chefs and cooks knocking out impeccable tapas without missing a beat. One day I hope to be cooking at this level.
This time round we decide to order every tapa on the menu. My highlight? The Anchoa – an anchovy and smoked tomato sorbet tapa. The mix of salty anchovy and cold smoky tomato ice cream is refreshing and delicious. I also love the Cordoniz, a half quail wrapped in brik pastry, wild mushrooms and morcilla (Spanish blood sausage).
As we munch away I think, this is what Jiro is saying – we need to taste good food in order to know good food in order to cook good food. I need to taste food that I don’t normally taste. Food that is different. That challenges my palate and teaches it new food combinations. I have always shied away from anchovies. I thought they were gross, little, oily fishies murdering my otherwise delicious pizza. How wrong I was. Anchovies, done right, are incredible!
I’m excited to continue my journey of eating delicious food. Where to next? I can’t wait to find out!